After two full weeks, last night I moved the altbier to the secondary (aging) vessel. The yeast had a bit of trouble getting started at lower temperatures, so after the first day I moved it upstairs. When the bubbles slowed down dramatically (a week later), I brought the carboy down to the basement.
It looks and smells just right - nice copper color, hoppy aroma. Some January/February time on the basement floor should allow it to age at near lager temperatures. And then, drinking time!
Finishing gravity is about 1.008 (ABV should be around 4.25%).
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