So, I transferred the Northern English Brown (Kelly’s Bait Gobbler) to the keg tonight… After the keg has chilled over night, I’ll hit it with about 25 – 30 psi of CO2 to force carb. A few days and it will be ready to drink! I bet my good friend, Michael, is ready for delivery. It finished fermenting at 1.020 a touch under the 1.021 target I was shooting for. All-in-all, I’d say it was a successful batch.
I can pick up the caramel and malt flavors in the sample I took tonight. In case you missed the brew session, here you go…
