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Nice work on the New Belgium sir! Hit my cellar stock today - always loved this stuff and lament that New Belgium doesn’t bottle La Folie in corked bottles anymore (that was like 2006?).

Jumped a 9.6% Citra NEIPA. Fermented under pressure (at the end of fermentation, after dry hop #2). Fermented with wlp66, not wy1318 - sample was killer. Started mashing what will be a simcoe west coast double ipa. Gotta fill the keezer!

Barleywine with vanilla, bourbon soaked oak spiral, and some of that delicious smoked maple bourbon from Knob Creek [emoji7]

NE Double IPA: hop shot and cryo citra, Simpson’s golden promise, cane sugar and wlp066. 1.083 OG

Phenomenal glassware sir!

I’ll drink to that. It’s possible to nail every style with any of the myriad of wort-producing processes available to the homebrew community. I’ve been an all grain brewer for 20 years and went from 3-tier to BIAB 2 years/50 batches ago and it’s a pretty versatile method IMO. Made the switch so...

@couchsending, re phenolics w/wlp66: I can definitely pick up some off-flavor in my recent batch (previous post). I was originally thinking that it was due to too high a dry hop charge and that it was vegetal character. Upon further tasting/reflection the beer is tart and a touch medicinal but...

Another batch of Old Fluffy - maple/bourbon/vanilla barleywine. Tried a new process for me this time: double mashing (as I can only fit ~16lb of grain in my mash tun). I split 20 lbs (16 golden promise, 3 Munich type 2, 1 crystal 45) into 2 x 10lb mashes. Overall efficiency was 69% and I hit an...

Slideshow from Trill - was darn good and super bright/dank/classic. In the same vein as the Bright series from Treehouse #GetSomeClearIPA

Hi @couchsending, I’ve been spending more time with this strain as I like the attenuation it brings. To your Qs in order for my recent batches: ~170 F whirlpool, 8-12oz via 2 additions - usually 6oz on day 4 and the balance on day 6, phenolic off flavors - maybe. I wasn’t a huge fan of my last...

Both combos were on my to do list.

My tribute to Alpine’s Nelson - a WC dIPA. 5gal batch, 90% Simpson’s Golden Promise, 10% cane sugar, 10mL hops hot, 2oz Nelson @ whirlpool, 3oz Nelson dry hop at days 4 & 6. Fermented with US05. 1.068 OG, ~90 IBU, 7.9% abv. I’m calling it Kill Nelson.

Looks like that would set off a Geiger counter...

Why not both?!

Thanks for sharing this and the yeast intel! I’ve heard rumors that Trill has some beers in their arsenal with only bittering and dry hop additions. I’ve tried the method myself a few times and found the resultant beers to be a bit less hop saturated in flavor but brighter in aroma. Definitely...

I concur.