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Got me a torpedo of Sierra Hoptimum special treat!

There is one other ridiculous thing you could try before you dump it, however you may just be stuck with the sweetness of unfermentables. That is boil that **** again and add some extract or any sugar. Make a strong new culture, chill aerate and repitch. You may just end up with something...

Helpful, thanks.

Heading toward aging of my second batch and wondering if anyone just uses the original Treetop gallon containers? I carbonated all but one gallon of the first batch which I just fridged in a Treetop jug and enjoyed. I like the sparkling version as well, but prefer the wine style. Don't really...

Any De-bittered black is the answer we're looking for. Thanks Trevor at Just Brew It, Carson City NV.

Thanks! I think I'll go ahead and order that Carafa from Williams. Otherwise, the remainder of the malt bill is similar to my IPA. Thanks again.

Interesting.

Thats it for helpful insight on Black IPA's? C'mon, nobody?

Thanks.

Yeah, that's the one, but I really only use recipes for templates and ideas. Moreover my LHBS is 2+ hours away in Carson so I gotta work w my stockpiles.

It's fun country for packing, but there's snow on the ground for a long winter so you'd probably enjoy the ski :-)

Yeah I hear ya, I just like to goof off and impart some earthly flavors. It definitely tastes like British pub ale.

I've got limited access to bulk malts so I used MO as a requisite adjunct. And as per some HBTalkers I've been mixing in Pilsner as base malt with little noticeable effect. I buy Pilsner bulk for summer beers.

That's stuff is good. Costco in Reno/Carson has boatloads cheap.

British pub ale.

Here's what I posted to the Heavenly Scourge recipe thread which seems to dead. I've been looking for a black IPA template and thread and this is the most helpful so far. I've tried to read most of it, but I have couple questions I'd love to get some feedback on. First it sounds like most...

Wookie Jack has rye if I'm not mistaken.

I've been looking for a black IPA template and thread and this is the most helpful so far. I've tried to read most of it, but I have couple questions I'd love to get some feedback on. First it sounds like most are in favor of the late addition roast malts to import color more than roast...

It's pricey and isolated, but the skiing is great.

I've been enjoying the apelwein after 6 weeks. . I underestimated the bottles I'd need and put a gallon back in a jug, put that in the fridge and pours a clear dry cider. Looking forward to the carbed bottles.