yes, Cascadian Dark. not 'black IPA', definitely not American Style India Black Ale (wtf?), Cascadian Dark Ale. this is a style that, like it's lighter cousin American IPA, is driven by big, citrus-y, pine-y, resinous hops character. a hops character who's signature is bold, American hops from the Yakima and Willamette valleys in, you guessed it, Cascadia.

this is a style of beer that any true beer lover can really appreciate. it offers, IMO, the best of both worlds, big hops flavor...

NordeastBrewer77

i've seen a lot of posts recently with the OP asking if his/her fermentation temps are too low. most of the time, their ambient temps are a bit low, but considering the exothermic properties of fermentation, they're actually fermenting right in the desired range for the yeast they're using. occasionally the OP is actually fermenting a few degrees below the manufacturer's suggested temp range. which, in my experience, is a vague guideline they set for 'optimum' yeast performance. i have some thoughts...

NordeastBrewer77

Festival Date Festival name Location
1/28/2012 World Beer Festival Columbis, SC
1/28/2012 Jolly Skul Beer Fest Greenville, NC
2/4/2012 Queen City Brewers Festival Charlotte, NC
3/10/2012 Beertopia Fort Mill, SC
4/21/2012 Hickory Hops Beer Festival Hickory, NC
6/2/2012 Beer City Festival Asheville, NC
7/14/2012 Summertime Brews Festival Greensboro, NC
August (Date TBD) High Country Beer Fest Boone, NC
9/15/2012 The Brewgrass...

tcmccormick

I've never made a stout before (as I'm a die hard I/IPA fan...), but I'm working on a recipe while my IIPA conditions. So far I have:

-10 lbs Pale Malt Extract
- 3 lbs Honey (to primary)
- 2 lbs Roasted Barley
- 1 lbs Chocolate Malt
- 1 lbs Crystal malt 60L
- 8 oz Black Patent

- 5 oz Galena Hops (60 mins)
- 1 oz East Kent Goldings Hops (5 mins)

- 3 tsp Gypsum (60 mins)
- 1 tsp Yeast Nutrient (to primary)...

TheBrewFather

visual fermentation has stopped so i checked the gravity yesterday. It's down to 1.013 which puts the beer right around 6.5%. It's a little bit over the 6% that 60 minute has but that's fine. I plan to racked to secondary on friday and also brew the 120 minute clone that day. I'm going to transfer the 120 right onto the massive yeast cake leftover from the 60 minute to get things started.

jester5120