Category Archives: kegging

3P Kegged

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After 11 days at 65°, my pre-Prohibition pilsner is down to a final gravity of 1.008. This equates to 5.5% abv and 83% attenuation. The low mash temperature definitely did the trick for drying out the beer! On Saturday, January 30, I dropped the temperature down to 40°, and on Sunday dropped it again to 35°. This evening (Sunday, January 31), I kegged the beer. I am fining it with 3/4 tsp. of gelatin in 1/2 cup of water, mixed in with the beer. I’m force-carbonating and lagering at a temperature of 34°.

The beer has cleaned up pretty nicely, although is still pretty hazy. I expect the gelatin should take care of that in short order. I can definitely pick up the corn in the grist, as expected for a beer in the American pilsner style.

Jarrylo Session IPA Kegged

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Tonight (10 January 2016) I kegged my Jarrylo Session IPA, which has been fermenting for 11 days. The yeast had dropped very clear, and the beer had a malty flavor (all that Munich!) with a rather subdued bitterness. I’d probably place it in the pale ale rather than than IPA category. Nonetheless, it’s shaping up nicely!

Final gravity is 1.017, down from 1.047, for 3.9% abv. I added the dry hops (weighted down with two stainless steel washers–I note that three would probably be advisable, as the bag didn’t really sink as much as I’d hoped!). I’ll be force carbonating, and hopefully can let it go at least a week before tapping.

Alt-Alt Ale Kegged

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On Wednesday, January 6, I kegged the Alt-Alt Ale. It had been fermenting for 11 days, and was down to a final gravity of 1.008. This equates to 5.8% abv. In tasting, I definitely pick up the honey malt. The yeast leavings were pretty remarkable–this had a high, hard, and foamy krausen, which ringed the fermenter more than just about any other yeast I’ve seen. This was fairly bizarre for WLP001, so I think it is a good decision to end my particular culture there, and reculture the yeast for next time I use it. The beer is now carbonating under high pressure, and will condition until the next keg in my keezer is kicked.

Transatlantic IPA Kegged

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After 13 days in the primary fermenter, I kegged my Transatlantic IPA tonight. During the primary fermentation, I roused the yeast once or twice, to help attenuation along. In the end, I had a final gravity of 1.015, down from 1.064, for 6.5% abv and 75% attenuation. At the time of kegging, I added 3 oz. of hops pellets (2 oz. Simco, 1 oz. Galaxy), for dry-hopping. In my initial tasting, I’m pleased with what the Vermont Ale yeast has done so far (although I’m at the very low end of its attenuation range–will have to see how it tastes in the final product to decide if I want to do anything about it). The keg is now carbonating, in wait for the time when I can finally tap it!