Good Riddance Pale Ale, after 20 days in the primary fermenter, was down to 1.011 from a starting gravity of 1.053. This equates to 5.6% abv. As I kegged the beer, I added a weighted mesh bag with the dry hops (1 oz. Amarillo hop pellets, 1 oz. Falconer’s Flight 7C’s hop pellets). I’ll be letting this sit at ~68° under carbonation pressure for at least a few days before serving.
Eagle Face Oatmeal Stout (1.4) had been in the primary fermenter for 15 days. It had a starting gravity of 1.060 and a final gravity of 1.019, equal to 5.4% abv. The gravity was a few points more attenuated than expected–most likely due to the slightly lower-than-normal mash temperature for this particular iteration.
This whole undertaking was a good reminder of why I am glad I was able to switch over to kegging–it took barely an hour to sanitize the kegs, keg the beers, clean my transfer equipment, and set the fermenters to soak! I would have needed up to twice that time for bottling!
Tonight I kegged my American pale ale brewed with wild hops! The final gravity was 1.011 (down from 1.046), for 4.7% abv. I ended up with about 2.25 gallons of beer. I added 1.3 oz. of wild hops for dry hopping, and will be carbonating it from this point forward.
I’ve gotten two of my batches kegged during the past couple of days.
First up was Fade to Black IPA. Final gravity was 1.016 (down from 1.065), for an abv of 6.5%. I added the dry hops at the time of kegging, on November 27. The beer just went on-line tonight (4 days later), and is pretty tasty even at this young state. The balance of roasty malts and earthy hops promises to shape up as something special!
The Odell Isolation Ale Clone was kegged on November 30. Starting gravity was 1.061, final gravity was 1.015, and thus the beer is 5.9% abv. I am currently carbonating this, and it will go into the rotation once a tap has freed up. At the time of kegging, the beer was gloriously clear and flavorful.
Today I kegged the Equinox IPA. It had been in the primary fermenter since 27 August, just a little over two weeks. After the first week, on 3 September, I moved the beer out of my fermentation chamber (which was getting switched over for a lager), and let it ride at ambient temperature for a week or so. I figured this would be OK, because the main run of the yeast had presumably wrapped up by this point, so the risk of getting off-flavors from a hot fermentation was quite low.
Final gravity was 1.010, down from 1.062, equating to 6.8% abv. I added the dry hops (3 oz. of Equinox hop pellets) at this time; they’re in a bag, weighted down with some stainless steel washers and suspended in the keg via unwaxed and unflavored dental floss. I will leave it at ambient temperature for a few days, before tossing it into the keezer to carbonate at the lagering temperatures.
Today, after two weeks in the primary fermenter, I kegged my Vienna Brown Ale. Final gravity was at 1.013, down from 1.048, for 4.6% abv. I am hoping this one mellows a bit in the keg; right now it has a little acidity at the backend, and my fingers are crossed that’s not an infection in the making!