Friday, March 04, 2005

The Pale Ale: It's a keeper

I tapped the keg last night and poured 6 oz. I would say that it has another few days to reach full carbonation, and about that much time to settle out the remaining suspended yeast. But, it has held on to the Cascade aroma from the dry hopping very well.

It had quite a head on it from coming out of the keg at Carbonating pressure (30 lbs/in) so it really helped to push those flowery scents out. I think I will let it get more carbonated than I typically do, probably holding it at 10-12 lbs/in, just to take advantage of the natural aroma pump that it gives. And what are a few extra burps between friends, if it comes with some tasty drink.


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