following up on my "international" IPA

[homebrewdad]

You may recall me posting about my "international" IPA recipe (ingredients from seven countries, Conan yeast). By golly, it may be the best beer I've ever made.

tl;dr - massive fruity hop aroma, huge hop flavor, pleasant bitterness, nice supporting toasty malt backbone.

Entire blog post is here, if you care to read (or see the photo of the magic gelatin did for this beer).

 

[NTexBrewer]

Nice looking beer.

I brewed an International IPA a few months ago.

Used Hops from US, UK, Germany, Japan, Australia and New Zealand. And then a flameout addition of US hops to complete the trip around the globe.

Bittered to 80 IBU's

"Around the World in 80 IBU's"

So does Gelatin help compact the yeast cake and hop particles so you get more beer or does it just fine the beer so you get clearer beer?

 

[homebrewdad]

Thanks! It is really pretty.

I love the theme of your beer. I honestly didn't set out for this one to be "international", but as I started putting together my ingredients, I realized that it was going that way... which I thought was pretty cool.

I'm not sure that the gelatin helps to compact the yeast cake, particularly, but the fining can't be doubted. I honestly can't see myself making another beer without it, unless we're talking about a "black as night" stout or the like.