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sabres032

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Everything posted by sabres032

  1. I used the Omega tropical ale yeast on an all grain 5.5 gallon 2x IPA batch last summer. The batch fermented primary at 74 degrees, secondary at 68 and the final product was amazing.
  2. I recently brewed an all grain New England Tropical IPA and I added most of my seven ounces of hops as late addition. Bittering hop was Citra at 60, flavor and aroma hops were Stonefruit, Simcoe and Mosaic at 15 minutes and the rest were flameout and dry hop. Sorry, the recipe is a closely guarded secrete so I will not post.
  3. Here's an all grain recipe I brewed that is outstanding.
  4. Warmest I ever pitched 05 was 70 and my beer came out just fine. Any warmer the active fermentation temps could hit almost 80. I'd give it more time and ice packs.
  5. Update on the Simcoe IPA. It is delicious. I really like the flaked oats addition. Gives it more body and mouthfeel. I it's definitely going in all my pale ale and IPA.
  6. Saturday I brewed a 5 gallon batch with the same grain bill, adding 8 ounce of flaked oats with all Simcoe Hops. I'm hoping the addition of flaked oats will give more body. If it turns out how I expect this will be my base pale ale grain bill.
  7. Both of my batches came out great.
  8. I brewed another batch with the base grain bill and yeast but substituted Azacca for the hops. So far, the samples I have handed out, I'm getting great feedback. Everyone likes it.
  9. Another phenomenal brew from me. Well balanced, great aroma, flavor, color and clarity. Out of two cases I have a six pack left after handing out samples to friends and family. This one is definitely in the rotation with no tweaks.
  10. I cracked a bottle after conditioning for over a month and a half and all I can say is WOW!!! All the flavors have blended well. It's a nice balanced ale with great color, clarity and a subtle mint flavor from the hops. My wife and her bestie have laid claim to the batch. This might go into the rotation with no tweaks.
  11. Everyone I let try this beer loves it. Might be one that goes into my rotation.
  12. The yeast I got in a trade and the hop was leftover from a brew my cousin and I made a few months ago.
  13. Bottled this batch yesterday and thought, hey, why not put 16.9oz in to a flip top bottle and not carbonate. Refrigerated over night and poured it today and WOW!!! Nice color, balanced malt and bitterness with a huge minty flavor. Let my cousin and his girlfriend try it and they love it.
  14. The farmhouse ale is coming along nicely. Cold crashing later this week then bottling on Saturday.
  15. Yesterday I did a 30 minute hop stand with my Smash Ale and all the hot break smutz settled to the bottom of the boil kettle. I was able to keep about 90% of it in the kettle when I racked to the fermenter.
  16. Even with shipping I'm still paying less than I would at my local homebrew store. Last time I bought Citra there it was over $4 an ounce.
  17. Yes, $23 for a pound of hops is a little pricey but when it's the only place I can find Citra I'll pay it.
  18. Galaxy out of stock here but plenty of Citra. http://www.yakimavalleyhops.com/SearchResults.asp?Search=Citra&Submit=
  19. Should still give great flavors and aromas. Instead of tropical fruit I can see grapefruit flavors. I'd drink it.
  20. Na, looks good to me. Brew it up and see if it turns out like you envisioned.
  21. I brewed one a end of February with 2 row, caramel 40, CaraPils as my grain bill, citra and experimental stonefruit hops with wlp001 yeast. I think it turned out good. Color turned out about a 7 or 8 and the flavors are apricot, peach and hints of plums. The abv came in about a 5%ish. 204 Pale Ale
  22. I only wish I had a keg to do that with. I was going to ferment the beer for three weeks, in my big mouth bubbler, then transfer to an ale pail for four or five months with the bourbon and oak cube. I think I can get my hands on a co2 tank to get a protective layer in the pail but that's the best I can do.
  23. I'm going to try an all grain version of this using my uncle's Imperial Stout recipe, Pride of Ringwood hops and French oak medium cube. Debating if I want to soak the oak cube in Woodford Reserve or Elijah Craig 18 year old single cask bourbon. After reading through the thread I've seen everyone using oak chips not cubes, so I do have one question. Would one 1oz French medium oak cube, soaked in enough whiskey to cover, bring a light oak flavor? The cubes have more surface area I really don't want the oak to be overpowering. Reading the interwebz I see brewer adding 2-3oz per five gallon batch, that seems like a lot to me. The flavor of the hops says cedar and oak.
  24. Hope yours turns out as good as I think mine will.
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