Finally got around to transferring the
amber ale to secondary. The beer was done fermenting likely a week ago, but letting it sit for this long allowed for more settling. The final gravity reading was
1.008, giving an ABV of
4.9%.
![Burning Bear Amber Ale](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwU-DTSukR_H2iVlUxyiwwWJHKW6W_mK1JP8iVaMPCsf6EN8zN4FstDkEQFy-MwhZLzGKSo_m1DrFag3tlY2hkoRs_iP_0N2v9t2diMRpnPtDQgRWWMLuoPIWGUuOBGmhj68uQUt3alIU/s1600/amber+ale+lid+removed.JPG) |
Not infected! |
The beer currently tastes somewhat like caramel, but is lacking definition. After dry hopping is done, I think the flavor profile will be a lot better. 1 oz of Willamette hops were thrown into the fermenter today for dry hopping. Next week is bottling day.
![Siphoning Amber ale](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTU9wnL5n7ghvTJS3jNsQLy_xXMIdupH-oOS-_yExan5cG6HpGECm9OZSMO_OXCbD_tOvC29WzFwg2jRkwvLg-H_mEEn6NWkONNsz-7XFi7rZXEy1EC3GPH3yrbdEb5ut_g5z2_hUMAY/s1600/amber+ale+siphoning+to+secondary.JPG) |
It's got a nice amber color, like the fine fur coat of a bear |
![Yeast ring](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55lRMZi80qWkwG0GEjAm5iCTE_aS1sVOdvupIKFGJiZXyrkyXO3jIVnZXHChk3ttsk4NgtObN3BWZhO95kOpSZlNvnpObZnR8sjjuR8XkWwi8slQtuubFwi1FKDCUCqSR2d0Erjn3u4Q/s1600/siphon+closeup+and+yeast.JPG) |
The yeast left a nice ring around the top of the fermenter |
![Dry hopping Amber Ale](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IdBN7EebUbIi5XALDGyQkytQeUGnXInXJ6GhOWR5KO5lnTnr-QJwXajLH_utjrp3zJYFjoJWMZmlR6wwEbbEdhk0QpCsiodqUDe7jPwgwcazBdPPSMcu9YAxJzO_wRjrZOsQETYPnJU/s1600/dry+hopping+amber+ale.JPG) |
Added the hops while siphoning. Makes no difference as they up disintegrating and floating. |
looks bomb yo!
ReplyDeletelooks hella sick
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