Mark's Pale Ale

MPA was siphoned from the carboy today, primed with 100 grams of dextrose, and racked into two 2-1/2 gallon kegs. The beer was thick with yeast--the 1338 does not flocculate and settle very well. The fermentation stayed at 68-70 ºF, but I could detect some potent, floral aromatics which I assume are esters--this strain is known for that. They'll get reduced, I expect, in the lagering to come. It was a messy operation and the carboy required a fair bit of cleaning. I always forget that these "Continental" ale varieties are so messy. Now I remember why I like those clean Safale products! The 1338 is supposed to have an interesting flavor profile, unlike the more neutral ones I usually use, so we'll see. Plus I can't resist the 7 Bridges bargain bin!