For the secondary time

Ben and I transferred our beers to their secondary fermenters tonight. My ESB (right) was fantastic. I withheld dry hopping it with East Kent Goldings, as it already 5 ounces of hops in it, and it didn't really need more. Ben's Amber (a la Fat Tire) was a bit watery (a la Fat Tire), but he dry hopped it with about a half ounce of Hallertau (left). His will be a great session beer, no doubt. That's a bottle of Summit ESB on the counter, newly re-released and now available year round in 12- and 6-packs. Yey!