The yeasts have been pitched five times, so we’re not using them again. We racked version 17 of the Boathouse Bitter to the firkin today, then dumped out the yeast. The two finished quite low, with the English at 1.008 and the British at 1.009. No primings were used, so we’ll have to see how well the condition develops. We dry hopped with three and a half ounces of Northern Brewer, but I forgot to remove the hops from the freezer the day before, which seems to help. We tried that with the Two Hearted clone and it turned out really well. It allows you to serve a beer that’s been very liberally dry hopped immediately, without having to wait for the harsh grassy notes to subside first, which can take a week or two. Definitely the way to go with aggressively dry hopped ales.