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Amarillo would be nice. One of my favorites.

Happy Thanksgiving. This Cold IPA recipe is locked in now. 79% Pilsner 17% Flaked Rice 4% Corn Sugar Hops are Chinook, Centennial & Citra. Warrior for bittering. Chico Yeast @ 60 degrees.

This HB Cream Ale is just awesome! Can’t get enough. Crystal clear and very much like a light American Lager. ABV is 5.8% with a FG of 1.008.

I was using liquid yeast exclusively for years and enjoying spinning it up and propagating from a starter. Then came covid, LHBS closing, moving to desert SW. Now I get all my supplies from MoreBeer including dry yeast. Just hydrate and it’s a big time saver. Many of the commercial brewers where...

Did you boil them?

Drinking this HB Amarillo single hop (Warrior for bittering). It’s a nice WCIPA. No Amarillo in the boil, just FO, WP and DH.

This Amarillo single hop turned out quite nice. I have to agree with some on Sabro and Simcoe. They aren’t in my rotation any more. Moving from Mosaic to Strata for dankness. I never boil Citra, actually, don’t boil any hops except a bittering charge at 60 in my WC IPAs. I just can’t get enough...

@DrGMG I finally got to making a Cold IPA. This first one came in at 6%. The second is 7% and still lagering. Fantastic beers for the summer. Really need to get the pH, salts, IBUs and hops dialed in on this beer. Maybe I will get it nailed on the 3rd batch. Thanks for starting this thread!

HB Wry Blonde

HB Kolsch. Crystal clear and refreshing.

HB Kolsch

I never set the drill to reverse. Just reverse it by hand a smidge. Have you tried conditioning your grains? For about 11 lbs of grains I spray them with 2.5 oz of RO water. Mix really good and let them sit for about 5 minutes before milling. It softens them up a bit.

I have a MM3 and set it to .035”. I also condition my grains. It gets stuck at the start of milling all the time. I use a big 1/2” drive drill to run it. So I just let the drill stop, rotate it counter clockwise about a 1/8”by hand then pull the trigger again. That usually does the trick...

I started my last Alt with K97 at 60F and it came out great. Started increasing the temp 1F/day at 3 days and let it hold at 66F. 64 should be fine.

Yes, it’s been a while. That was a surprisingly nice beer coming from an IPA guy.

Good summary! Same for so many breweries in the PNW. Although the use of Pils is a more recent trend. I like your comments on hops. The C hops being more traditional but Strata is one of my favorites.

I’m curious how much ester profile you are getting at 66F? I’m doing a Kolsch now with dry Lallemand Kolsch yeast at 62F. So many years of brewing IPAs has me leery of going over 64F. When I brew a Dunkle I prefer to lean colder for clove over warmer for banana.

What is the ABV?

HB American Strong Ale with a splash of Altbier. I used cellar science English Ale yeast on the Strong Ale and not fond of the esters. The splash of Alt made it shine.

ABV for sure, but hops, never heard of that as a cause. Drink more WATER! Be happy:)