Transatlantic IPA Kegged

After 13 days in the primary fermenter, I kegged my Transatlantic IPA tonight. During the primary fermentation, I roused the yeast once or twice, to help attenuation along. In the end, I had a final gravity of 1.015, down from 1.064, for 6.5% abv and 75% attenuation. At the time of kegging, I added 3 oz. of hops pellets (2 oz. Simco, 1 oz. Galaxy), for dry-hopping. In my initial tasting, I'm pleased with what the Vermont Ale yeast has done so far (although I'm at the very low end of its attenuation range--will have to see how it tastes in the final product to decide if I want to do anything about it). The keg is now carbonating, in wait for the time when I can finally tap it!