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Old 01-20-2012, 06:51 PM   #11
Kraftwerk
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Thanks for the comments on the picture, folks. Taken with iPhone 3Gs It was just one of those perfect moments, you know? At that moment we were starting a re-brew of the same recipe. This time we used Munich in place of C20 (LHBs was out of C20, and friend didn't know any better), and hops are 100% chinook. I'll post the results if it comes out half as good as the first round.
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Old 01-29-2012, 06:55 PM   #12
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brewing this in the Uk next weekend cant wait
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Old 02-14-2012, 11:04 PM   #13
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Turned out great! Thanks for the recipe. I will definitely do this again.

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Old 02-14-2012, 11:40 PM   #14
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Glad it worked out. Please let me know if it drops clear after a few weeks. Does it taste clean? Mine was a bit butterscotchy before it cleared up (but mine was bottled, did you keg this one?)
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Old 02-19-2012, 12:52 AM   #15
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I don't suppose anyone has an extract version for this. It sounds awesome.
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Old 02-27-2012, 02:51 AM   #16
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just kegged mine a week ago, had a taste my god this is certainly nothing like anything i have ever brewed before, on first taste quite sweet and very citrus orange tasting this one really needs to settle, those Columbus hops are awesome, first time i have used them.
they do smell like something else cant think what tho
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Old 02-27-2012, 03:44 AM   #17
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Quote:
Originally Posted by Kraftwerk
Glad it worked out. Please let me know if it drops clear after a few weeks. Does it taste clean? Mine was a bit butterscotchy before it cleared up (but mine was bottled, did you keg this one?)
Yeah I kegged it. Hazy til the end kicked the keg today.
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Old 03-13-2012, 06:48 PM   #18
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Quote:
Originally Posted by Kraftwerk View Post
This time we used Munich in place of C20 (LHBs was out of C20, and friend didn't know any better), and hops are 100% chinook. I'll post the results if it comes out half as good as the first round.
Well, that re-brew went really well. Waited an ample amount of time for the bottle conditioning to complete and clarify. I'd say the chinook-only version is a little one-dimensional and the recipe really needs the crystal. But damn is this drinkable. I've got my first kegged batch of this stuff carbing up right now. That one used Centennial and Amarillo hops and is much much hoppier than the bottled batches, probably because its not sitting at room temp for a month.

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Old 04-14-2012, 06:17 PM   #19
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rye seems to like getting hazy. my 100% rye experiment was about as hazy as a milkshake for the first 3 weeks in the fermenter. eventually it all dropped out, like yours.

this is now on my "to-brew" list.
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Old 04-30-2012, 11:15 PM   #20
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Submitted my third batch (3oz Amarillo/Centennial dry hop) to NHC First Rounds, SF region, cat. 10A. It scored 32. Seemed to get dinged mostly for excessive hoppiness. Fine by me! It was my first ever comp submission so I'm not sure if 32 is a good score or not, but the judges seemed to like it a lot although it was too hoppy for the style.
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