Just get a pack of WY1272. That's the strain Bell uses.
Thanks Lizard
Just get a pack of WY1272. That's the strain Bell uses.
Question, can you still harvest yeast from Bells TH? Bought a six pack to try harvesting so I can make this, I don't see any sediment on the bottom of the bottles.
Thanks
Yup. Harvested some from bottles that were bottled in February.
I made this recipe and added some citra hops and altered the additions a little bit. It came out pretty solid (according to me). Going to try to make it again.
This grainbill, and hopping regimen and base IBU/sg numbers are my base for just about all IPAs I brew,
I'd go with a clean neutral American ale yeast like 001, S-05, or 1056 for this recipe. You don't want too much fruitiness, the malt backbone and earthy bitterness from the hops are the shining flavors of this beer. As a matter of fact you've just convinced me to go get a 4 pack, I love this beer!
Hey guys! At what point do you dry hop this beer? I would assume the last 5 days of secondary so that the aroma is as fresh as possible?
Think I might give this a go with Mangrove Jack's M42, not a big fan of S-04.
If the grain bill works so good like everyone says I might use it for a Magnum/Citra/Nelson IPA I'm planning.
Brewing this up tomorrow morning, using the recipe from the Zymurgy article. I think it's going to get me much closer to the real deal than the recipe from the first page. I noticed that it's getting most of it's flavor and aroma from the dry hopping, which seems to be the latest trend in IPA's these days. Even though this is an old article it seems to be legit to get that great malt and hop balance that 2 hearted is known for. I will update with a sxs review once it's ready in a few weeks!
I switched to using strictly that recipe from that article and I have been very happy with the results! Not to say that the OP's recipe isn't good as well. I brewed up many batches using the original recipe in this thread as well but I prefer the one from Bells...
Boiling this as I write using s-05 for yeast and Michigan centennial hops first all grain for me
I just hope it's good if not close to Bell's!
Op has .5 oz dry hop
Personally I thought this beer tasted best around 7-8 weeks in the Keg.
This is my first Centennial brew so not sure what to expect. It almost seems to have a diacetyl taste/feel. I'l just let it hang out in fermenter a little longer.
Agreed, let beer beer ride. It won't get too dry if you mashed at 150. Plus, the Vienna in the recipe gives some body as well as the crystal. Make the hops pop.
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