Moving the Amber, et al.

Today I moved the amber-based experimental beers into two secondary aging vessels. Half of the beer went into a smaller, 2.5 gallon carboy - this half will be the amber "control" beer and Old Tjikko #2 (when I add the spruce essence at bottling). The other half went into a 5 gallon carboy - I first added just over 3 lbs. of sweet cherry puree and then siphoned the beer on top of it. Since the cherry puree is full of fermentable sugars, this should renew fermentation and, thus, there needs to be a little more room than the other half of the brew (which is done with active fermentation).

Right now the "finishing" gravity is 1.010, meaning about 3.7% ABV for the amber beer and Old Tjikko #2. The cherry beer half should ferment a bit more so we shall see it's final gravity in a few weeks.