Charlie and I were antsy to get our Old Ale off the oak and into bottles. (And Charlie's wife was eager to get our sixtel out of their bedroom). We considered aging the beer for longer but having tasted it recently, we'd noticed that the harsh, tannic, woodiness, apparent after a month or so, had receded. The beer was far more palatable. The malt notes were fairly rich and the depth of flavor was coming into its own.
Time to bottle.
This was the first time I'd ever bottled with someone who wasn't my daughter. So it was somewhat alarming to learn that there's another way of adding priming sugar to a batch than the one I've been using for more than a decade.
Let me explain. When I started brewing, I used an old racking cane, fed through one of those orange two-holed nipple thingys secured to the top of the carboy....