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You telling us those (2) glasses of beer are from the same can?

Personally, I hate chinook as a bittering charge. It's uber harsh to my palate. I generally stick to a clean hop (warrior, specifically), although my IPA I kegged on Sunday I used Columbus.

Panthers 38

Opened my Citra last night too. Smelled of super potent tangerine and grapefruit. No onion or garlic. (I'm one of the "few" who don't mind a little oniony hop aroma though. Old Enjoy By's used to be onion bombs to my nose and I still enjoyed them!)

OK, I'm brewing a series of IPAs with a different featured hop and identifying them by color, but the name of the beer is SHIFT. So, "SHIFT-GREEN" for citra focused, "SHIFT_BLUE" for mosaic, etc. I think I'm going to just change the color value in pixlr for the variations. Have any cool ideas...

These usually come out around OCT. You'll probably have to wait right now. I did get an email yesterday from BYO though for $1 back issues. That's cheaper than 1/2 price subscription!

This all sounds awesome. Just purchased a pound each of YVH Citra and Mosaic. I'll be opening the Citra tonight for a dry hop.

^ I was curious of that too. I try to remember tying my hop sack off in the keg (corney) but I've forgotten occasionally. Only once that I recall it became an issue. I didn't have it weighed down though so maybe it usually sits on the surface.

Poster on reddit (and probably here) tied together and summed up a bunch of reports/info on dry hopping. http://scottjanish.com/examination-of-studies-hopping-methods-and-concepts-for-achieving-maximum-hop-aroma-and-flavor/

In, please

Bottle (2) gallons of each separately. With the remaining (3) gallons of each, do 20/80, 50/50, and 80/20 splits. That way, you end up with (5) different beers.

I don't recall where I read it (Yeast book, maybe), but I generally step up my starters by x10. Harvesting from a can, I usually use a 4oz starter of about 1.020 wort. Then step it up x10, 40oz starter (usually increasing gravity too, 1.030ish). From there, I usually step it up to whatever I...

FANTASTIC! I've handed out a couple of bottles to beer buds. All have enjoyed it and two commented that it may be the best quad they've ever had. One asked if he could come over next brew day to watch the magic. My brew partner gets annoyed with me because I'm hypercritical, but I honestly...

No oats either. Thx

Put me in line for the pump. Zip = 27023 Cheers! ETA: I'll take all those hoses with camlocks too.

This is the bottle. I snapped a quick pic. Like I mentioned, it was very much like pouring a soda. CO2 escaping creates a brief head but after it has sat, it appears flat, even though it's not.

I won't rule it out but it tastes fine. Good, in fact. No foaming, off-aroma's or flavors. Maybe they'll develop as it ages if that's the case. I'll open another soon and see if it's changing at all.

Yep, that metabrewing article is what I plan to try. Anyone here tried anything similar? Success? Failure? No difference?

For 5gal batches of light colored beers, I usually need to use 4oz acidulated malt to get me to 5.3. I don't have a note of it here so I may have been a touch high.

Beer was under pressure for 5 or 6 months before being bottled (with a BeerGun). No, hardly any foaming at all.