The Irish Draught Ale has already been transferred to secondary fermentaion. It was quicker than I expected, but hey, I guess the numbers don't lie. I was at 80.95% apparent attenuation after four days. I am in no real hurry to bottle. I will continue to let the yeast settle and do some more clarifying work for a full two weeks, then I think I'll be ready.
I will be brewing the cream ale tonight. My brew partner (my wife) will be gone so a buddy of mine will be coming over to help out. It's a different kind of yeast tonight. I have a hypothesis on which one I will like better, this or the one I used on the Irish, but we'll see.
Happy brewing...
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