I’ve been falling down on the job with updating on the Claremont IPA. After one week, we transferred it over to the secondary fermenter, and added an ounce of whole, dry Sterling hops (weighted with some marbles in the hops baggie) for dry hopping. The beer sat in the secondary fermenter for around three weeks. When we pulled it out to bottle, the uncarbonated beer had a beautiful, subtle hops aroma, and the wonderful bitter taste that we all expect for a good IPA. Final gravity was 1.15, so this means an actual alcohol content of 6.5 percent. Not too shabby!
We ended up with 38 bottles – 11 of the big, 16 oz. Grolsch bottles, and 27 of the regular, 12 oz. bottles.
All signs are pointing to this being a most excellent beer, and a successful first venture into dry hopping. Nice color, nice flavor, nice finish. I’m really looking forward to trying the first carbonated bottle!