I brewed a bitter last Saturday with an OG of 1.040. Today it is down to 1.012.
I have brewed this same beer before and it finished at 1.010.
I still need to dry hop it the recipe calls for 1 oz. for 7 days.
The beer is to be served on June 28th at the AHA conference.
I have a few options I am considering.
1) Dry hop it today, in primary let it sit for a week, keg and force carb.
2) Transfer to secondary, dry hop it, let it sit for a week, keg and force carb.
3) Keg it today let the last few points of attenuation naturally carb, the keg. Add dry hops 1 week before serving.
4) Same as #1 but let it ferment out and add priming sugar to carbonate.
5) Same as #2 but let it ferment out and add priming sugar to carbonate.
6) My homebrew club has a cask I could use, so I could use one of the above methods or some combination of all of the above, and serve "real ale".
I am a little leary of this as I haven't done it before, and I am not sure if the cask would have time to settle before serving and I don't want to serve up a yeast mess.
7) Some variation of all of the above.
I do have a fridge I can put this in so cold crashing somewhere in the process is a possibility.