BeerBorg

I pulled the dry hops over the weekend and this smells wonderful. I'm unsure of how long to let this warm condition in the key while I carb it (with CO2, not naturally) so I'm kind of winging it. Technically, after it was done fermenting and I cold crashed it it's been conditioning at room temp for a week during the dry hop so I'll likely just let it sit for one more week at room temp before putting it into the fridge.

Since there wasn't a mini fermentation (carbing process in the bottle) to deal with I'm thinking it should be ready soon. But, it's extract and the last batch of 15-minute pale ale I did tasted good after a month but really good after 2 so I'm torn on that to do.

I guess I'll make a game time decision when the keg in front of it in the kegerator kicks.