Damn it Kevin, just when I think I know what I am going to brew next, you go and throw me a curve.
Yeah sorry.
The Tits Up took 2nd place out of 25 entries in Category 14 at the 2009 Happy Holidays Homebrew Competition last week. So that's one gold and one silver in the two competitions she's entered.
I brewed this fcor the second time in just a few weeks today. What an excellent recipe! I did change it just a bit just wanted to back off the ABV since it is going to be on tap and I changed the hop bill a little bit too. I guess I changed the entire recipe when I think about it but damn it this thread is what inspired the brew. Anyway here is the recipe that I brew.
10lb 2-row
1lb Carapils
1lb Munich
1lb 60L
4oz Honey Malt
2lb Corn sugar
1.5oz Magnum 60min
1.5oz Magnum 45min
1oz Amarillo 30min
1.25oz Cascade 15
1oz Amarillo 10min
1oz Mt Hood 10min
Big starter of 1056 or 1272
I like the 1272 because you have some fruity aroma but you cannot taste any of it. It is kinda cool.
__________________
Fermenting:
1 (3gal) - Berliner Wiesse
2 - American Stout
3 - Belgian Pale Ale
4 - Oktoberfest
5 - Cream Ale
6 - Empty
7 - Empty
8 (15gal)- Empty
Kegged:
1 - Doppelbock (On Tap)
2 - Apricot Pale Ale (On Tap)
3 - Saison Vautour
4 - Ryed Hard and Put Away Wet (On Tap)
5 - Gose
6 - Cherry Wit
7 - Empty
8 - Belgico I.P.A. (On Tap)
9 - Calicommon
10 - Empty
11 - Empty
12 - Empty
13 - Empty
14 - Empty
15 - Empty
Sorry to brag, but when you enter a beer into three contests and she wins two golds and a silver...well...I'm going to brag just a bit.
Tits Up IIPA wins gold medal at the "2010 Great Northern Brew-Ha-Ha!"
Now I have to save off a couple of bottles since she qualified for the "Midwest Homebrewer of the Year".
Man, way to go Kevin! I have 2 Maharaja clones in the keg conditioning right now (started the 2nd right after I racked the first one to the keg and tasted the FG sample ) but I'm afraid I'm going to have to try this one soon! Looks like my summer is going to be full of IIPA's.................
__________________
Quote:
Originally Posted by chefchris
tried any kind of lube on it?
Quote:
“When I read about the evils of drinking, I gave up reading" - Paul Hornung
Oh yeah baby...
This batch has been resting in the keg in my brew shop at 65 degrees for right at 2.5 months now.
BM
I'm a fan of your creations and I have endeavored to emulate your successes, though I'm a little naive on the kegging stage. I have not started kegging yet, and want to know can I go from the secondary to bottles with the addition of some corn sugar and how much?
You note that your batch kegged for 2.5 months, was that gassed at all or did you just put the beer in and capped it?
I am excited as I can be and looking forward to popping some of these for my son's first birthday in april, but in the same breath, I don't want to put sugar into this beer and have them explode all over my closet/
I came in at 1079 on my OG and rotated to secondary for dry hopping on sked. I'm a week behind on getting it off the dry hop, so any advice would be wonderful.
I'm a fan of your creations and I have endeavored to emulate your successes, though I'm a little naive on the kegging stage. I have not started kegging yet, and want to know can I go from the secondary to bottles with the addition of some corn sugar and how much?
You note that your batch kegged for 2.5 months, was that gassed at all or did you just put the beer in and capped it?
I am excited as I can be and looking forward to popping some of these for my son's first birthday in april, but in the same breath, I don't want to put sugar into this beer and have them explode all over my closet/
I came in at 1079 on my OG and rotated to secondary for dry hopping on sked. I'm a week behind on getting it off the dry hop, so any advice would be wonderful.
Thanks in advance
Next brew on my sked, Outer Limits
This beer sits in my primary for four weeks. My secondary for 7-10 days (just to dry hop) and then goes into a keg, gas to purge CO2 and then into the corner of the basement for anywhere from a few more weeks to another month or two. My fermentation temps also dictate the rest period. Higher temps lead to higher fusel alcohol and only some extended down-time will help to tame that.
If you're bottling, I'd say 4 weeks in a primary, dry hop in a secondary for 7 days and then rack to your bottling bucket with 3/4 cup of corn sugar and a 1/4 - 1/2 teaspoon of re-hydrated dry yeast.
Plan on a longer bottle conditioning with a high gravity beer like this. Figure 4 weeks at 70 degrees.
) but I'm afraid I'm going to have to try this one soon! 
Looks like my summer is going to be full of IIPA's.................
Linear Mode
