I have been brewing this for the past 5 years as my house beer. Never fails to get complements. Even from those that are not big into IPA. I sometime cut the base grain for more a session IPA. Works well
I had one of my first brew batches that "blew out" the carboy. I relocked it and put it back in the closet. Being my first batch i didnt know about things like temp control. I left it on the yeast for about 6 weeks and finally got around to bottleing. Afer few week the beer was very "hot"...
