Today I bottled my West Coast Evaporated Water Beer (a.k.a. California Steam / California Common).   Yield was exactly what I expected (just under two cases).  A two-hour workday, boil to cleanup, so it went smoothly.

I’m excited about how this turned out but am a bit concerned that both it and my Bavarian Hef (which I bottled two weeks ago – still too young to truly judge) have a slight corn-y aroma.  Hopefully this will clear up with age, but it does point (again) to the need to chill these beers more quickly, which has proven to be tough in the summer months, even with my immersion chiller.  DMS is the likely suspect here; chilling faster will reduce it’s presence.

I also need to get better at taking pictures of the process for this blog.