that I would pay money for. Sampled my double dry-hopped IPA at only a week in the bottle, and it was awesome! I love me some C-hopped IPAs (Two-Hearted, Crooked Tree, Stone), and this fit the ticket. It was such a simple recipe, it makes me laugh. I think the key was the cooler fermentation temperatures, which I've never worried about before since I'm basementless.
If anyone enjoys any of the above beers and is interested in my recipe, let me know. I'd love to share this locally because mine is going to be gone waaayyyy to fast.
Seems that all I read on here are people with problems, so I figured I'd post a success story to give newer brewers some hope.