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.
What’s Brewing… on Andy’s Homemade Tonic… What’s Brewing… on Schell’s Pils Clone… What’s Brewing… on Crystal Pils What’s Brewing… on Kölschy Kölsch Schell’s Pils… on Crystal Pils