Tonight I transferred my Beringea IPA from the primary fermenter into the keg, where it will be dry-hopped for 14 days before carbonation begins. In a slight switch from original plans, I changed the final hops addition from Simcoe to Amarillo. Although I like the aroma of Simcoe, I’ve heard so many good things about Amarillo that I wanted to try it out. I put the hops pellets (2 ounces total) in a largish nylon hops bag, weighted it with a small ceramic dish, and tied it to the outside of the keg with a piece of thread. Then, I sealed up the keg.
The final gravity for this beer was 1.013, down from 1.060. This works out to 6.2% abv, right on target for the recipe. Taste and appearance for the beer are quite nice–it will be hard to have the patience for my first taste! After my two weeks of dry-hopping at between 60 and 65 degrees, into the keezer it goes for carbonation.