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Drinking a gravity sample of my Satsumarillo IPA for homebrew club Iron Brewer comp

And my wife walks up and says I made you a margarita since you had to work today and we were at home
 
How did it turn out? Worth the trouble of measuring out the hops like you did?


I don't get anything from it that indicates that it was needed. No better than any other dipa I have brewed with three additions plus dry hop. I might try the same recipe with three boil additions to see what changes. It is more bitter and less hoppy than the original. Similar otherwise.
 
Drinking a gravity sample of my Satsumarillo IPA for homebrew club Iron Brewer comp

And my wife walks up and says I made you a margarita since you had to work today and we were at home


I thought bartenders were the only people that have to work on Mardi Gras in the whole state of LA?
 
I don't get anything from it that indicates that it was needed. No better than any other dipa I have brewed with three additions plus dry hop. I might try the same recipe with three boil additions to see what changes. It is more bitter and less hoppy than the original. Similar otherwise.


I think my next ipa I'm gonna try only doing 60min, flameout, then split the batch and dry hop half of it and see what happens.
 
I thought bartenders were the only people that have to work on Mardi Gras in the whole state of LA?

I wish. Baton Rouge area is practically part of northern LA and my boss is of Indian descent (dot not feather), so we wasted a day at work today. Nearly all of our clients were shut down since they wanted to be in NOLA. I told my wife that we need to be at the Avenue Pub next year for Mardi Gras.
 
I think my next ipa I'm gonna try only doing 60min, flameout, then split the batch and dry hop half of it and see what happens.


On my last wheat beer (all Amarillo hopped) i ran out of amarillo and didn't dry hop on the normal schedule. Only managed to get one ounce (normally dry hop in the primary with three) so I put it in the keg. Most hoppy version yet.
 
Takes the kitchen stove so long to reach a boil. I can't wait to use my new gear.

Having one more ipa while we boil. Trying to decide when is best to add the couple pounds of dme.
 
I wish. Baton Rouge area is practically part of northern LA and my boss is of Indian descent (dot not feather), so we wasted a day at work today. Nearly all of our clients were shut down since they wanted to be in NOLA. I told my wife that we need to be at the Avenue Pub next year for Mardi Gras.


That sounds like a wonderful place to spend Mardi Gras at
 
Congrats!

Six months since bottling and two weeks held at 70 degrees before putting in the fridge and still hardly any carb. Tastes great tho! :mug:
View attachment 257271

I know ive asked you before, but what corker do you use? Im planning to get one here soon so I can start bottling my saisons and sours with a cork/cage.

Congrats @wyobrewer1 !!!!!!!!!!!!!!
 
Busch light while dry hopping ma fancy wheat.




IMG_2869.jpg
 
I know ive asked you before, but what corker do you use? Im planning to get one here soon so I can start bottling my saisons and sours with a cork/cage.

Congrats @wyobrewer1 !!!!!!!!!!!!!!

Portuguese floor corker. A 1x4 and 2x4 stacked on the bottle platform put it at perfect height. Then adjust the cork bolt all the way back to leave part out of bottle - only a little more work than capping.
 
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