3 April 2005

posted by benjy edwards

The Boathouse Bitter has had eight days in the primary, so time to rack it into a cask.  The two yeasts performed about the same, the Dry English Ale reached 1.016 and the English Ale reached 1.018.  The firkin was dry-hopped with six ounces of First Gold plugs, and no primings were necessary.  The ale will have eleven days to condition before before venting and tapping on 14 April, and serving on 15 April at John’s 50th birthday party.

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