So a week after our Memorial Day brew day it was time to secondary. This is where things got interesting. Our porter recipe became a chipotle porter using chipotle tabasco and a hot chocolate porter using cinnamon, lactose, and vanilla. We left one amber as is, but added blood orange juice to the other. One IPA was dryhopped with whole leaf Cascadehops and Centennial hops. The other was dryhopped with just Calypso hops.
Ten days after the secondary we kegged all six batches. All six beers tasted pretty good right out of the secondary. I took the chipotle porter and the amber home to carbonate.
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