It has been 7 days since I brewed up Peter’s Irish Red Ale, so it was time to transfer to the secondary fermenter. Gravity, adjusted to 60°, is 1.019. With a starting gravity of 1.034, this registers at about 2.1% abv. Hopefully we’ll get a little more to ferment out over the next few weeks. The gravity right now is on the high side for what I expected…I usually get down to around 1.012 or 1.014 on other batches (and the Windsor yeast can surely do that!). Hopefully the transfer will kick-start the yeast back into action (if that’s what they needed). I am somewhat regretting not putting Irish moss in, as the beer is exceptionally hazy right now; this is going to need a good few weeks to finish up, I think! In any case, the flavor is pretty good, so I think it will turn out OK in the end.