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Keggle

Nice job!! Did you use the original recipe in post?

Peroni

haha Good points!! :mug:

Def sounds like sanitizer still in the fermenter. After 3 weeks of conditioning just tapped this last night and whoa. This brew is no joke. Named accordingly!!!!

Haha yep

0.50 oz Warrior [15.00%] (60 min) (First Wort Hop) Hops 14.5 IBU 1.00 ozWarrior [15.00%] (60 min) Hops 29.1 IBU 1.00 oz Chinook [13.00%] (60 min) Hops 25.2 IBU 1.00 oz Chinook [13.00%] (45 min) Hops 23.1 IBU 0.50 oz Warrior [15.00%] (45 min) Hops 13.3 IBU 1.00 oz Centennial [10.00%] (30...

Anyone scaled this down to 3 gallons?? Or want to give it a shot?

Uh no haha. Here is what i said directly from my post. "My girlfriend that has no prejudice to any beer or brewery said it reminded her of the last time she drank a 40 oz of Mickey's." What i think about it.- Weird sweetness, overly malty, no hop flavor at all, no balance in flavor. I didn't...

Thanks!! Still trying to decide what to do with al this sorghum. :cross:

just racked this over to Keg/secondary and dry hopped with cascade and chinook. This smells extremely fruity. Can't wait to try in a couple weeks!! :cross:

Nice!!

They use 1968 in the IPA according to one of the brewers there. Temp was between 72-75. My house is a little on the warmer side. Really hope the extra 3 degrees won't affect it too much. Got it kegged and carbonating now, gonna wait til sunday to give a try. Will def keep you updated on how it...

Ferm temp 75. Wyeast 1968

For mine - 2 weeks primary, 2-3 weeks secondary(bottle or keg). I took samples out of the kegs during secondary/conditioning and it tasted pretty green until about week 3 of conditioning. Could be earlier for some people but i like to put extra dry hops than some. :mug:

Hmm i'm confused!!

recipe for the 5 star IPA? :ban:

Northwestern= scam.

I don't think too many people know this but Northwestern just gets there extract from Briess and then re-packages. Not my style to be middle-manned!!