Today (October 16, 2016), I kegged my Gingerbread Winter Warmer. It has been fermenting for just about a month, so it seemed like a good time to keg it. I roused the yeast three or four times during primary fermentation (about once a week), to keep things moving along. Even so, the brew was a bit underattenuated–it had a final gravity of 1.030, or 10.3% abv. I think two factors might explain the relatively high gravity. First would be the high mash temperature, which should limit overall fermentability. Second, and probably most important, was the high gravity of the beer. I aerated as best I could, but am guessing that a shot of oxygen would have helped out. Now that the beer has been agitated on the ride over to the keg, I might expect a little more fermentation (but probably not much). For now, I’ll let the 2 gallons of beer in my mini-keg condition and carbonate at room temperature for about a month before tapping.
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