imported from old blog, originally posted Feb 2010

Racked the Red Ale from its primary fermenter to our secondary bright tank.  It had fermented drier than I thought it might - 1.010 specific gravity.  With two pounds of crystal/caramel malt and a mash temp of 154 I thought it might be higher, but the scottish yeast really did a good job of attenuating. 

And the really fun news - it actually turned out red!  And it tastes pretty good - for flat and warm beer that's only a week old . . .

We had been thinking we might dry hop this beer, with more of the organic east kent goldings that we already used in the boil.  But, after tasting it, i think its good the way it is - a nice hop bitterness balanced by the Munich malty-ness.  It will need to sit in the secondary/bright tank for at least two weeks