With a blizzard outside and 20 inches of snow on the ground since yesterday, today we kegged up the clone of Mojo IPA brewed last month.  The final gravity was 1.010, so it’s 7.6% ABV.  We dry hopped each keg with about three ounces of Amarillo each.  The grassiness will take some time to subside, since we didn’t bring the hops to room temperature 24 hours in advance of kegging, which allows the grassy aromas to volatilize into the atmosphere.

We ran out of cider a couple of months ago, so we started a new batch of that, pitching two packets of dried Champagne yeast rehydrated in some warm water into 5 gallons of apple juice.  The lag time was substantial, it wasn’t really fermenting until about 36 hours after pitching.  We’ll give it a month to dry out completely, then sweeten it back up and keg it.

No brewing this weekend, but I did rack the Mojo clone to the secondary, after two weeks in the primary.  Gravities of each fermenter was 1.011, so it is highly attenuated from the original gravity of 1.068 (7.5% ABV).

In order to free up a secondary for the Mojo, I had to keg something else, so I racked one of the secondaries of the Alpha King clone to a corny keg, dry-hopping with 1 ounce each of Centennial, Ahtanum, and Chinook.  Final gravity was 1.015.  I force-carbonated it, and it will be ready when the current keg of Alpha King is gone.