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Do you have any tasting notes on the HBC472?I ordered bru-1, Genghis, and HBC 472. Bru-1 went into a session NEIPA with galaxy and equinox that's being kegged tomorrow. It smells heavenly. The HBC 472 went into a black IPA I brewed Sunday, that's fermenting right now. Still haven't decided on the Genghis. If it's along the lines of Columbus, maybe I'll brew a Sierra Nevada Pale Ale clone and use it for that.
Do you have any tasting notes on the HBC472?
Great info. I purchased them with the intent to use them in a 10% oatmeal/sweet stout hybrid that does great at festivals. It's normally heavily hopped with all EKG. Do you think a balanced approach to hopping with these with 472 would work in this beer?It was a very, very interesting IPA. It was OK at first - nothing amazing. You could see where they got the bourbon/oak notes in the flavor description from. However, I left for about three weeks, and when I came back the beer was absolutely amazing. The citra melded with the roasty flavors from the carafa III and the crazy hop flavors from HBC472 and made a really interesting beer. I don't even know how to describe it, but it's definitely something I would use again.
I'm not convinced it would be great in a standard IPA, to be honest. However, in the right situations it is probably delicious.
It was a very, very interesting IPA. It was OK at first - nothing amazing. You could see where they got the bourbon/oak notes in the flavor description from. However, I left for about three weeks, and when I came back the beer was absolutely amazing. The citra melded with the roasty flavors from the carafa III and the crazy hop flavors from HBC472 and made a really interesting beer. I don't even know how to describe it, but it's definitely something I would use again.
I'm not convinced it would be great in a standard IPA, to be honest. However, in the right situations it is probably delicious.
Vance hasn't been on since August so he probably won't answer, but I can practically guarantee that he was talking about bottles or keg. Either would work the same since a keg is just a giant bottle. There are a lot of other variables to consider so you might not be able to replicate his results but it doesn't hurt to try.I know this is an old post, but I’m just wondering what you mean when you say you left it. Did you leave it in in the fermenter, bottles or a keg for 3 weeks? If bottles, do you think I could replicate the flavors you got by letting it condition for extra time in the fermenter, or in the keg since I’m not bottling.
Also, did you dry hop it, use it as a late addition or both? Thanks!
Vance hasn't been on since August so he probably won't answer, but I can practically guarantee that he was talking about bottles or keg. Either would work the same since a keg is just a giant bottle. There are a lot of other variables to consider so you might not be able to replicate his results but it doesn't hurt to try.
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