Tonight I racked my Brown Ale, transferred it into a secondary fermenter, in this case a 5-gallon glass carboy. It's been in primary now for 10 days, but only fermenting for a little over 7. I'll leave it in the secondary for a couple of weeks. I'm using the secondary as more of an aging time, but it's important to get the beer off the dead yeast cells.
The final gravity was 1.010, giving me an alcohol of about 4.7%, pretty nice. It tastes pretty great too. Simple, toasty-sweet malt up front with a bready/chocolatey lingering aftertaste. The bitterness doesn't stand out, it's just enough to be a little bit over balanced. Nice, I like it. I'm excited to taste this one after it's aged out a bit and it's been carbonated.
This weekend, I'm planning on brewing a Rye Pale Ale. I'm goin to use hops that are grown right here in Michigan too! Saranac, to be exact.
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