Tonight (10 January 2016) I kegged my
Jarrylo Session IPA, which has been fermenting for 11 days. The yeast had dropped very clear, and the beer had a malty flavor (all that Munich!) with a rather subdued bitterness. I'd probably place it in the pale ale rather than than IPA category. Nonetheless, it's shaping up nicely!
Final gravity is 1.017, down from 1.047, for 3.9% abv. I added the dry hops (weighted down with two stainless steel washers--I note that three would probably be advisable, as the bag didn't really sink as much as I'd hoped!). I'll be force carbonating, and hopefully can let it go at least a week before tapping.
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