West Coast Pils is finally all carbed and conditioned and I freakin' love it.
Brew log is here, if anyone's curious: https://brew4fun.wordpress.com/2019/02/27/west-coast-mosaic-pilsner/
Looks good bet it taste terrific and clean. Could be considered an NEIPL because it sounds a little like what Jack’s Abbey does with hopped out lagers.
This is my first attempt at a kolsch that was hopped like a NEPA. The beer is super citrusy and fruit forward, which is what i wanted based on the hops I used. The hops definitely lent a little more haze than I was expecting and the color is a little darker. All in all, one of my favorite beers i've brewed out of ~70 batches.
Grain:
* 9lb 4oz Pilsner malt
* 8oz Vienna
* 8oz White wheat
Hops (boil):
* 1oz Azacca @ 5 min
* 1oz Citra @ 5 min
* 1oz Mosaic @ 5 min
* 1oz Amarillo @ flameout
Hops (dry hop for 5 days):
* 1oz Amarillo
* 1oz Citra
* 1oz Mosaic
Brewed on 12/18/2018, fermented at 60'F for 2 weeks, then raised to 65'F for a couple days. Lagered at 45'F for a month, then kegged.
I have taken many photos of beers but this one always stands out. nice lighting from the sun setting focusing on the glass and then there is a garbage can in the background, a towel from one of the kids running through the sprinkler. This pick was after the lawn got mowed and pulled a beer from the keg stood there and was proud of the beer I crafted.
Looks good for bottle carbed. You did a nice job preventing oxidation
Force xfer via soda stream! Just about to hit fg on my next batch but will be kegging this time!
That beats finding a pocket dollar any day lolBrewing last weekend, needed 2 kegs to get my RO water, and voila, I found a full keg. It was carbed and under pressure, put it in the keezer, sampled it, and bonus - it was a keg of my barrel aged saison we brewed 2 years earlier, then aged in a 55 gal whiskey barrel with Bret for a year. Still damn tasty. Still have a bunch of bottles, but the keg was a welcome surprise.
