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I was just sharing what I used. I used this grain bill because that is the bill Citra Hero uses (probably different percentages) which I was trying to approximate. Honestly, I think 95 percent of cloning this beer to your liking is the hop bill and yeast selection. One thing I've noticed, I've...

I may have unintentionally just cloned Sue (the old, amazing Sue). My mom loves Citra Hero by Revolution Brewing but doesn't like the 7.5% abv part, so I tried making about a 6% version. Just pulled my first pint of it and it is so good. I used the 2016 crop of Citra from Farmhouse. Here's what...

This wasn't my recipe you were quoting but I'll weigh in. A long while back, Clark was emailed a recipe and he suggested using American ale yeast. A couple others and myself have done split batches and we all preferred British yeast, so I think 1318 would be a fine choice.

Update: Brew and Grow no longer refills tanks. You're out of luck if you need a refill over the weekend.

I recall several people whirlpooling at 180F. That is what I did and it was the best beer I've ever brewed.

I see a photo but no tasting notes or other "results". How did it turn out? 5.25 oz of hops for a NE style IPA isn't much at all.

04 will enhance the Citra. 05 just won't get in the way of it. If going 04, make sure you keep ferm temps low-mid 60's, otherwise you can get nanners.

Home brewed DIPA - TeXXXas, Enamel Stripper. 8.6%. Go Pack Go!

Rules do allow swing top. As for bottling in commercial Belgian beers, most of those bottles are embossed. The rules say those are allowed but discouraged. Hmm.

I was under the assumption that the swing top were heftier. Standard bottles aren't supposed to handle anything over 2.5 volumes of CO2.

Hey folks, Last week, I chose to brew a Belgian Blonde for a competition in mid October. It should turn out to be around 7% (OG 1.064). Fermentation is nearing completion and temp is ramped up to 74F. Normally for competitions, I force carb and bottle a few with a beer gun. This is my first...

I pitched 400B cells

My batch turned out well, but a little too sweet. I'd be curious to compare it to the real thing if I can get my hands on some. Despite all my temperature controlled efforts, my batch finished high at 1.018. Still tasty, but too sweet for my tastes. I've come to think I just need to expect this...

I love my IPAs with my tap water, though I am diligent to use campden to strip the chloramines and lactic for the pH.

Thanks! Maybe I will meet in the middle and use 4 oz just so I can feel better :mug:

Was 3 oz of dry hops enough? I normally don't any less than 5 oz in a DIPA, and usually more. However, maybe upping the dry hop would create Double Sunshine, not Sip of Sunshine. Anyways, my beer is violently chugging away on day 3 here after intentionally overpitching Conan and hitting with 90...

Awesome thanks! That would be much appreciated. I snagged only one bottle of the ddh Sue and it was amazing. Reminds me of what sue used to taste like before they expanded and started canning it.

Brew day went well. It's amazing how fast it goes when you have a helper. Modified the OG and hit 1.070, so probably looking at around 7.6% for me. Mashed at 151 and pitched 400B cells of Conan, so I'm assuming this gets to 1.012 or so. Went with the heavy sulfate to chloride option, so we'll...

SoS is my buddy's favorite beer and I will be brewing this on Saturday with him. I have had the pleasure of having it once years ago from a trade. I know the OP used a water profile best suited for him, not necessarily for what Lawson's does. Does anybody know if Lawson's has the mouthfeel of a...

Nonsense. The Belgian yeast will come through no matter what. The best Belgian IPAs I've had had dominant hops, the best of which was a Citra bomb.