DubbelDach
Well-Known Member
... and will tap it on August 1st.
http://s268.photobucket.com/albums/jj39/bamjaydoc/RYPA_pin/
My friend bought this for his wedding, and periodically gets it refilled at a local brewery (who has even borrowed it for events!). As we were drinking out of it (Pale Ale dry-hopped with Simcoe) for his daughter's birthday, it occurred to me to whip up a batch of my IPA and fill'er up!
Brewed the IPA on 6/21. http://picasaweb.google.com/ed5275/BrewDay62108 Came in a little low on my volume (only my 3rd AG batch). Used the leftover Simcoe to bitter at 60 (you can reuse dry-hopped leaf hops for bittering down the road), Centennial at 30 and Cascade at 2. As you can see above, he crammed a big bag of Cascade in to dry-hop. I love nothing more than beers DH'd with Cascade.
So we added minimal priming sugar (less than half a cup + pint water) and sealed her up. It's conditioning in my tub for the next 3 weeks at 65*. A few days before, we intend to throw it in the kegerator and chill it down there to 40*. Then, day-of, I'll take it out in the morning before work and leave it on my bar (always 65*). We figure by nightfall it'll be somewhere in the mid-50 degree range and ready to serve.
Gotta figure out all the "hammer the shive into the tut" stuff... I mean, I know the concept, but as far as when to do it and vent off the gas... I guess we just listen to the beer gods.
We're only going to have about 20 people over to drink it. People who will appreciate what they are having, lol. :rockin:
Thoughts? Everything seem/look good?
http://s268.photobucket.com/albums/jj39/bamjaydoc/RYPA_pin/
My friend bought this for his wedding, and periodically gets it refilled at a local brewery (who has even borrowed it for events!). As we were drinking out of it (Pale Ale dry-hopped with Simcoe) for his daughter's birthday, it occurred to me to whip up a batch of my IPA and fill'er up!
Brewed the IPA on 6/21. http://picasaweb.google.com/ed5275/BrewDay62108 Came in a little low on my volume (only my 3rd AG batch). Used the leftover Simcoe to bitter at 60 (you can reuse dry-hopped leaf hops for bittering down the road), Centennial at 30 and Cascade at 2. As you can see above, he crammed a big bag of Cascade in to dry-hop. I love nothing more than beers DH'd with Cascade.
So we added minimal priming sugar (less than half a cup + pint water) and sealed her up. It's conditioning in my tub for the next 3 weeks at 65*. A few days before, we intend to throw it in the kegerator and chill it down there to 40*. Then, day-of, I'll take it out in the morning before work and leave it on my bar (always 65*). We figure by nightfall it'll be somewhere in the mid-50 degree range and ready to serve.
Gotta figure out all the "hammer the shive into the tut" stuff... I mean, I know the concept, but as far as when to do it and vent off the gas... I guess we just listen to the beer gods.
We're only going to have about 20 people over to drink it. People who will appreciate what they are having, lol. :rockin:
Thoughts? Everything seem/look good?