Dry Hopping!

The Hop Hammer was ready to be dry hopped! Tonight I transferred it to secondary and added about 3 ounces of hops (after I accidentally spilled about .5 ounce that was supposed to go in also). The trub at the bottom of the fermenter was so thick. It was just a sludge when I was pouring it out. It moved only a little bit faster than molasses. Currently some Oxi-clean is working hard on getting all the crud off the sides of the fermenter so I don't have to work as much. I do need to figure out how to get all the crap out of the inside of the blow off hose.

It may be time to test my hydrometer again. I got a reading of 1.011 after racking the beer. That would mean I've already overshot my gravity by 12 points (and this after I overshot it by 6 points). By a rough calculation in my head that would put the beer around 10% ABV. The yeast took of after I added it. I was fully expecting a slow start based on the starting gravity of the beer, but by the next morning it was bubbling like crazy.

The beer tasted very hoppy (duh). Definitely needs to mellow out some, which it should. I'm also a little worried that the beer may have fermented out too much to support the amount of hops that are present. There may not be enough residual sweetness to balance the hops, but I will just have to wait and see.