rustedbucket
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I got my Comet from Yakima, also. It's my first taste of it and I have a good feeling with using it later. The grapefruit really comes out of it.
I accidentally aged a HT for 18 months. Inverted to resuspend the yeast the day before drinking. It was still better than most of the IIPAs I've had (and I've had a lot). It definitely wasn't the same though and it left me wanting more fresh HT. get a fresh can and check the date stamp on the can (you can ask for this when arranging the trade too).
There was still a lot of simcoe-like hop notes hanginn around as well as the infamous "onion" hoppiness. I ended up drinking half the can and making a maple beer syrup for ice cream with the other half. Crazy thing is after 20-30 minutes of reducing the beer for the sauce it still had hop aromatics and a ton of flavor.
http://www.farmhousebrewingsupply.com/comet-4-oz-2014/
http://www.yakimavalleyhops.com/Comet16oz_p/hopscomet1-2014crop.htm
Yakima's seems to be more in line with the typical aa%. If you brew a lot of IPAs, especially dank & citrusy ones, this is a great hop for them. They are similar to Summit, Nugget, Columbus, and Apollo.
I got mine through Norcal..... 1lb nitrogen flushed bags of pellets. they are not the easiest hop to find.
I did throw an ounce and a half in a recent pale ale (with Citra/Centennial/Cascade). I could see where it is a hop that could get away from you..... but it definitely added something to the beer, and the keg was empty 18 days after I brewed the beer - it was a great beer.
I got my Comet from Yakima, also. It's my first taste of it and I have a good feeling with using it later. The grapefruit really comes out of it.
Is onion typical for HT? I've never had it, but that flavor absolutely KILLS IPAs for me
I am a little more sensitive to the onion / garlic / cat pee flavor profile, and I find that some beers that mean heavily on simcoe can end up that way, FWIW.
I never get it from Simcoe and I would consider myself to be very sensitive to the onion flavor. I ALWAYS get it from Summit hops and it blows my mind that other people drink and enjoy it! Hops really are amazing. No two people taste them the same way
It is more likely that you're using too much Summit. Also, it could be the time the grower allows it to spend on the bine, whether too long or too short. I'm not sure where that flavor comes from, but I would like to think it is not a selective perception like how some people taste soap from cilantro. Everyone who is super into IPAs has tasted that oniony flavor in at least one beer. So it is probably not a palate issue.
Personally, I have never gotten that flavor from Simcoe. For what it's worth, that flavor may come out more it single hopped Simcoe beers, but not when it's blended in a mix like Heady. In most of the top ipa examples Simcoe is piney, tropical, dank, citrusy.
I actually don't brew with Summit because I know that I dislike it. I get it from commercial beers. Back when OB put Summit in their Gubna, I couldn't even take more than a sip. I guess they've changed the recipe recently to omit the Summit, so I'll have to give it another shot.
On another note, I am one of those people who think that cilantro tastes like soap.
I assume you used the recipe on page 1? If so, did you use TF CaraMalt? I ask because Simpons CaraMalt is around 40L and could be a reason why your clone is so dark. TF CaraMalt is around 10L.
I got mine through Norcal..... 1lb nitrogen flushed bags of pellets. they are not the easiest hop to find.
I did throw an ounce and a half in a recent pale ale (with Citra/Centennial/Cascade). I could see where it is a hop that could get away from you..... but it definitely added something to the beer, and the keg was empty 18 days after I brewed the beer - it was a great beer.
18 days after BREWING!? Or kegging??
Back when thread started, thought HT was 28 days grain to glass... What schedule are you all using? Dry hopping while carbing?
For most pales and IPAs, I do at least 2 weeks primary, avg 5 days DH, then 2 weeks carb; and then it often tastes best days after that...
I've been finding that beers I do with hopstands hit their peak at 4-6 weeks. That's pretty interesting to hear yours was so good at 12-18 days. The latest one I did was also 5.5%abv, but with a 5oz 30 min steep and a 3oz dry hop. It was NOT that good at 12-18 days, but at day 26 turned freaking amazing.
I may never dry hop a beer again.
The dry hop is supremely important in an IPA. Every single award winning commercial IPA out there (that we have a clone for or recipe specifics instead of educated guesses) defines the dry hop as the heaviest hop addition with as much as 40-50% total recipe hops designated for the dry hop slot (on average).
Don't skip the dryhop.
...Don't skip the hopstand either. Do both, but realize that the dry hop is more important for this style.
The recipe on page 1 is over 2 years old and not a clone for Heady Topper. Page 1 is fairly accurate, but recent tweaks from veteran brewers have honed in on a more precise and sensical recipe. Read the past 20 pages or so for an idea of how the page 1 recipe should be tweaked for better accuracy.
Page 1 recipe WAS the clone for heady before kimmich had to resort to using whatever hops he can get his hands on. IMO better than recent batches he has been putting out.
Braufessor - any chance you'd post the recipe for this non-dry hopped beer?
Check post 243 in this thread:
https://www.homebrewtalk.com/showthread.php?t=443295&page=25
**Not a heady clone by any means.
I am still playing around a bit with the water (lower sulfate some and increasing chloride some).
This particular version was all citra.... But, I have brewed the exact same beer, with the same basic hop schedule, but switching the varieties (like 1/3 citra/Centennial/Cascade mix at all the additions for example).
Been using 5-7 ounces in the hop stand addition.
You can't go wrong with the HWC method for an IIPA. You get the most the hops have to offer at various temperature ranges...
Hot (Single Kettle Addition) - Big bittering charge added to a full rolling boil. Hop Extract (HopShot) is the best choice.
Warm (Dual Hopstand Addition) - Flameout charge for isomerization + another addition at 160F to retain the delicate compounds. 25-40% recipe hops by weight.
Cold (Dual Dryhop Addition) - Two stage, 4-5 day dryhop for each stage. 40-50% recipe hops by weight.
So say I were to do the HWC method bobbrews. If I were to use 12 oz of hops and a hop shot. So hopshot at 60 min, 3 oz at FO, 3 oz at 160. Then 3 oz first dry hop, pull hop bag at 5 days then 3 more oz for another 5 days. Sound about right?
Do you guys just use Sugar in the Raw for the turbinado?
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