Every once in awhile, you just know that a particular batch is going to be good, even early on in the process. It doesn’t happen often, but when it does, you can’t stop thinking about how the final product is going to taste. I’m thinking my Pannotia White IPA just might be one of those batches.
Tonight, I transferred this batch over to the keg. It had been in the primary fermenter for 18 days, after two pretty vigorous bouts of fermentation. The first bout settled down a couple of days after brewing. Given come online commentary I read about this particular yeast strain, I agitated the carboy a bit (four days post-brewing), and sure enough, fermentation took off again. At kegging, the beer had a gravity of 1.012, down from 1.057. This works out to 5.9% abv, right within the range of what I was hoping for.
I transferred just under 5 gallons of beer over to the keg, and added 2 oz. of Citra hops pellets for dry hopping. I’ll leave it to dry hop for about a week before carbonating.
At the time of kegging, the beer was a beautiful straw color with a prominent hazy; truly a “white” IPA! There is a nice citrus and slight clove aroma, along with a delightfully balanced bitterness on the tasting. This beer can only get better from here!