Recent content by seehuusen

Yes, in fact I've quaffed most of them, contemplating what, if anything I'd do different in the next batch. My batch poured a lovely, slightly tanned, velvet head. On the nose, i got a clear hoppy aroma, backed by a toasted roast of grains. It was a funny one to drink, possibly because...

Got this into bottles today, straight out of the fermenter it is a great beer :) I really look forward to cracking one of these!

Certainly will mate :) You know your IIPA is fermenting when you find yeast splatter from the blow off valve, on the ceiling of your fridge!! LOL

PS. Yes, you will be boiling the fwh addition for 60 minutes

You got it mate, with one correction. The first wort hop (FWH) addition is not really a 60 minute addition. Chuck your hops into your boil kettle (empty) prior to removing the wort from your mash tun. Then after your finish your mash, drain it into the boil kettle on top of that hop addition...

Brewing this up today, boiling as I type actually :) I've brewed plenty of normal IPAs but this is my first black IIPA, the wort smells fantastic, even without the hop! Body appears thin on first taste, which is what I'd want in a black IIPA, rather than a stout-ish mouth feel. Really...

I get the sweetness too, though not too much to the point it is sickly sweet. A lot of hops in this recipe so you need the sweetness to balance that out. What is your FG?

Any reason is a good reason in my book :) I've had mine bottle conditioning for about 2.5 weeks now and it's tasting very good. Unfortunately it didn't end quite dry enough, so I'll have to retry brewing this ;)

That could be due to several things, yeast is one. If you pitched the right amount of healthy fresh yeast then the cause could also be your mash temperature... Have you tried rousing the yeast? How about raising the fermentation temperature?

Thanks mate, will try that in the next attempt :)

The recipe I did above is crash chilling and will be bottled in 2 days, smells fantastic! Ballsy. With the grapefruit version, was that a different release from Ballast Point? Or are you just chasing a bigger aroma? Did you use normal yellow grape fruit or the ruby ones (which are sweeter)

I brewed this one up yesterday, hit all my numbers (1.066SG and expected FG of 1.012, but wouldn't mind if it attenuates a little lower than that). I mashed mine at a lower temp, between 146 - 149 (I haven't finished my HERMs yet so my mashtun fluctuates a little) for 90 minutes Here's my take...

As blackice says. It's worthy to consider not moving to a secondary at all. The move introduces oxidation to the beer, so if you aren't reusing the yeast, you might as well just dry hop in the primary fermentation vessel. Leave that for 7 days with your dry hop addition and then into your...

Awesome, thanks for the update :)

Entered my version of this into a local BJCP comp, won the entire IPA class and got a second overall (~60 beers entered). For those interested, I scored a 44 average :) Pretty happy with that!