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This beer is very unique from other IPA's i've had. I'm thinking about making this one of next ones. It's hard to believe it's all Citra, guess I'll have to try it out and see for myself.

I can't think of a style I wouldn't brew. Hmm.. And as for sours I love them, and can't wait for mine to get their time in so their nice and tasty. It's a time consuming thing to do, but IMO it's well worth it if you like them, considering the price of commercial sours.

Also, Broad Ripple Brewpub has always looked cool, but I've personally not had a chance to go. Heard good things though.

Sun King and Flat 12. For sure.

This is awesome, I'm looking forward to see how the icing goes.

Yeah I love amarillo hop grapefruity-ness. It's awesome. That Amarillo IPA does look good, may have to try that one.

+1 on that. I learned this from experience, unfortunately. Also, a great piece of advice is to start small on the oak amounts until you've done it a bit and know how much flavor it's going to impart in your brew.

thank you.

yeah, hop character can be great fresh, and fades over time. other flavors are also good fresh in beer

yes, thanks for being a typical HBT a-hole. I know the one person said they had a similar recipe they liked, and other people said they put something in the fermenter, etc. I was wondering how they turned out

Well the amount of alcohol is not decreasing, correct? The other flavors drowning out alcohol is what would be happening unless you have high alcohols like fusels. Acidity and esters are going to increase in the bottle, masking the alcohol. But what else is it masking, even if it is not overly...

I really would like to understand what it is exactly that you're talking about. This 'jet fuel' taste, is it a different type of alcohol taste or is it just that the alcohol is more apparent? And what about the flavors 'melding' makes the alcohol taste subside? I think the flavors may become...

If your trub is below a spigot in a plastic carboy, this would be fairly manageable. But from my experience, even if you didn't have a fermenter with a spigot, it could still work easily with an extra set of hands. Why not try it? Dont let them talk you out of your idea. just because it's not...

yeah, drink your first beer. don't be afraid that it's missing something because it hasn't sat for 2 years.

I have a family member who will drink only Schlitz, and loves the OR. I'm going to try to clone it for him. Has anyone had success with this yet?

My first thought is that it wont be super attenuative, but this is a cool idea. maybe even as a second yeast to finish a beer?

I also would like to see that one.

I think Heineken suffers from a lot of ppl tasting it skunked. it's not amazing by any measure, but when it's fresh it's definitely not one of the worst ever.

I'm in the middle of a craigslist experience right now. this guy has been saying he's on the way for 4 hours and he lives in town. ridiculous.

I also would like to see the recipe.