Bottling the Red Lager and Cream Ale

It was time to bottle both beers that were in the secondary conditioning stage. The Red Squirrel Lager had been lagering (sort of - I could only keep the temperature at around 50 - 60 degrees) for four months. It should be nice, smooth, and ideal for session drinking at this point. The Canada Goose Cream Ale conditioned for about a month. It also turned out good and clean. After the bottles carbonate, a batch will be traveling to Sweden to share with the fellow brewmasters who participated in the all-grain brew day for this ale. Final results: Red Squirrel Lager - one mini keg, thirty-seven 12oz. bottles Canada Goose Cream Ale - one mini keg, thirty-nine 12oz. bottles