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did you dry hop? if so, at what temp? I ask because the last couple times I've dry hopped in the keg at racking, then straight into the fridge to carb, I've gotten a serious milky, cloudy, basically sh#t flavor for the first week or so. it's amazing how funky bad it is and then how magically...

Definitely a big hit of raisin in the aroma. The flavor was very complex with sweet malt notes, figs, and raisins. I could not tell it was a 10 percent beer. Overall I was impressed.

Just drank one of these last night and it was really good. Interested to see what results you have.

I usually dry hop once in the primary after fermentation stops at 68 degrees or so. Then another dry hop in the keg with a fine mesh bag. For me the flavor/aroma is great for 2-3 weeks at least. Still enjoyable after that but you can tell its not what it once was.

How long will it take you to use 100 lbs of hops? You'll be making beer long after the zombies attack I would hope.

Nice, what was the OG on your SIPA? I am still not so sure how comfortable I am calling a 6% beer a "session" beer. I mean, if I call it that do I fool myself into thinking I can do things like have a couple pints at lunch and still be productive for the rest of the day? But I think it could...

I think I'll set mine to 10% at the risk of overbittering. Once I do my next couple of brews with this number plugged in I should have a pretty good gauge for any bitterness I get from my whirlpool additions. Then adjust accordingly...

I've been wanting to try honey malt. This may be a good excuse to add a few ounces and see what happens.

You don't need to let you beer sit in primary for a month. At the right temps, and with proper pitching rates, fermentation will be done in a week, two at the most. The sooner you keg those IPAs the less aroma you will lose.

So the new version of Beersmith lets you input a percentage for bitterness utilization when hops are steeped/whirlpooled. The software says it should be set at 50% for a temperature of 194F. It seems like most people on here are estimating much lower than that. Temps are all over the board...

I think it might be time for a Ward Labs report! I noticed the same what I called "grainy" taste in this brew as in the last session beer I made. I'm guessing that it's showing up more in lighter, lower gravity beers. Thanks for the feedback Yooper.

Good points here. I fell into the trap of trying to make the oxymoronic "session" IPA. Big hop flavor and aroma with a low OG. I guess you might call it a super hoppy pale as well. I'm realizing that there is only so far you can go with this. Balancing the malt backbone with the hop bill is...

Thanks for the replies everyone. I think Yooper's suggestion is good about the Nugget. I am starting to think it's something with the combination of hops I used. I think that the sensation of bitterness is increased with the combination of high alpha, really pungent hops like Nugget and...

The recipe was for a 10 gal batch. For comparison, the Pliny clone I did had 3.5 oz Columbus FWH and another .75 oz Columbus addition at 45 mins. It turned out delicious. The Pliny clone was only a 6 gal batch...

13 lbs 13.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 58.6 % 6 lbs 7.2 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2 27.3 % 1 lbs 6.1 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.9 % 1 lbs 0.5 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.4 % 14.7 oz White Wheat Malt (2.4 SRM) Grain 5 3.9 % 2.00 oz...

Let me start by saying that I like a bitter beer. I am a big fan of hoppy IPAs and IIPAs. I have been learning a lot this year about late addition hops and whirlpooling/hopstanding to get that big hop flavor and aroma in my pales and IPAs. I have taken to doing hopstands by chilling to 180...

Thanks for this. Your life is forever changed once you pour beer from the inside of a dead squirrel. Priceless.

A timely post on the anniversary of the end of Prohibition in America.

18 degrees here tonight in Northern California. I had to keg one I had sitting out so I didn't make IcePA.

How about just using more Amarillo? Its already in the flavor profile and it's nice and bright. Or Centennial will citrus it up. Otherwise are you looking to go tropical? I think Mosaic would be good but expensive for that much beer. Wish one of my buddies had a nano.