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Resurrecting this from the dead. Been researching for awhile and here are some basics/assumptions I've come up with - knowing a little about brewing the style and seeing some of Hop Butcher's social media posts. I plan to brew something in this vein somewhat soon (but maybe a lesser ABV...

I also just kegged a batch with Amarillo/Citra/Mosaic but kept the 1318. Did you do equal hop amounts 1:1:1 or another ratio? (I did equal)

In the first post, OP linked to his latest recipe which is here: https://www.homebrewtalk.com/showpost.php?p=7701386&postcount=1418

Bottled today after 2 weeks primary fermentation, then a week of dry hopping (ended up putting them in primary at the 2 wk mark). I ended up with FG 1.014 putting me pretty much right at 9% abv. Can't wait for the bottles to carb up and taste the end result. :rockin:

How do you know fermentation is done? Or are you just waiting a specific amount of time?

Here's what it looks like

Was really hoping this was a clone of Piece Brewery Camel Toe DIPA...

It's been 8 days and I still see tons of activity swirling in the beer. Also, been getting a bubble through the blow off every few seconds pretty consistently. Wondering when this thing is gonna be done! I'm hesitant to take a reading since it's such a small batch and I'll want to bottle as...

Thanks! At what point do you ramp up the temperature? When the bubbles slow down or after a certain amount of days of fermentation or??

I'll definitely let you know! OG came out at 1.082 so not bad for my first try at this equipment setup and recipe. It's been churning away in the fermenter. I can see tons of movement and activity inside the liquid with the yeasties and bubbles. First time using a blowoff tube and very glad I...

For those of you using 1 gallon carboys, how do you dry hop? Just throw the pellets straight in? Can you cold crash to keep them from being an issue during racking? Or use a hop sack? But isn't it a pain to fish the sock out?

Ended up brewing a 1 gallon batch of this as my first biab/indoor/stovetop/mini batch. Was brewing along and as I'm starting to portion out the hops I notice I completely forgot to buy centennial...oops. So I upped the Amarillo amount in its place. We'll see how it turns out!

Would it be crazy dumb to do a 1 gal batch in a 7.5 gal pot BIAB? Or should I just pony up and buy a smaller kettle?

Surly uses Golden Naked Oats in several of their other recipes, so I'd be curious if that has actually changed in Abrasive or if they are just being more forthcoming/accurate.

Thanks for the opportunity!

Maybe I'll just brew 1 gallon of each :mug:

Hey sleepy, have you checked out this other hopslam clone recipe (in the recipe database)? I wonder how they compare and which one is more accurate. Has anyone brewed both and compared them?

Please do! I have a list of questions for him...some of which I believe we know the answer to but it would be nice to hear officially. 1) FWH or no? And if so, what's the split, both Amarillo/Simcoe? 2) Dry hopped or just WP? How much? 3) Golden Naked Oats or Flaked Oats? 4) Any Special B...

Just a couple notes/comments/questions: 1) What hop amounts did you use for your original recipe brewed? I could calculate it out, but asking is easier :) 2) For your FWH additions in your new recipe, I think the boil time needs to be adjusted (you have 30 minutes listed, but I believe it...

Hmmm. I just fermented mine in 68 F ambient assuming that would be OK. Is the temperature in the recipe supposed to be ambient temp or fermenter temp? Finally popping open a bottle tomorrow so we'll see how it is.