After 5 days in the primary fermenter, the Seven Seas Session IPA appeared to have finished up fermenting. So, I raised the temperature from 65°to 70°, to help things clean up a bit. After a total of eight days in the primary fermenter, I kegged the beer and added the dry hops (August 30, 2015). The yield was a full five gallons. Final gravity was 1.018, down from 1.052, which works out to 4.3% abv. The beer has a great flavor, with a definite hops character. Both the level of bitterness (higher than my last session IPA) as well as the body (more full than the last version) are greatly improved. I plan to let this dry-hop at room temperature for at least a week before carbonating and cold-conditioning.
As an experiment for my upcoming brew (titled “Packrat Porter”), I’m washing and reusing my yeast. More on that in the next post!