8 March 2008
posted by benjy edwardsWith 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.