Lachouffe again. 29.5

Bottled, last night, 29th May. usual two hours or so. followed a piece of advice i'd noticed on the Bodensatz site, whereby once the bottles were filled, i just placed the lids on them on the bench, and then continued filling the rest of the bottles. at the end, once all were filled, then i got to work with the capper. the reason being, the active live beer is producing CO2 and allowing it to sit for a period of time before sealing allows the CO2 to displace some of the air in the space at the top of the bottle. doubt there'll be much difference, but it actually made the bottling process smoother, in that i was focussed on sanitising, rinsing, sugaring, filling about 8 to 10 bottles at a time, and not having the capping process in the middle. perhaps a thing to do in future will be to move the barrel a few hours before bottling, up onto the bench and that way save all that wandering back and forth. will update this post later with numbers of bottles... lots more stubbies than i'd estimated.