Visit dry dock brewing co.
The brewery was Aurora, Colorado’s first when owners Kevin DeLange and Michelle Reding opened with a 7 BBL brewhouse in a 900-square-foot space in 2005.
When fermentation and clearing is complete, you can proceed with bottling. In a sanitized bottling bucket, add ¾ cup of corn sugar that has been boiled with 2 cups of water for 15 minutes and cooled.
Using your auto siphon, gently rack the finished beer into the bottling bucket with the priming sugar solution.
Gently stir without introducing oxygen (no splashing or sloshing) to incorporate the sugar. Attach tubing to the spigot with a bottle filler. Fill the sanitized bottles to the very top; when you remove the bottle filler it will be at the perfect level. Cap the bottles and allow them to condition at about 70ºF for 2 weeks.