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Second time brewing this. Very nice fizzy yellow beer.

For me, it rounded out nicely with 3 weeks in the keg. I kegged at 2 weeks so 5 weeks total for me.

That looks good to me, although I'd do a huge flameout/whirlpool. Probably 56g each of Centennial and Simcoe. Then dry hop with mostly Citra/Azacca and a small charge of Centennial.

Agreed. It was good a few weeks after kegging... Now that it's been in the keg for almost 7 weeks, it is Delicious with a capital D. I will brew this every year in July for sure.

I'm brewing Ed's version, just with more hops. For 4 gallons (3 in the fermenter) I buttered with .75 CTZ, then 1.5 Centennial at 15 and 0 minutes. I'll dry hop with 2.5 Centennial and .5 Chinook. I've seen a video where Greg Koch from Stone said in the original they relied heavily on Centennial...

Brewing this today with whole leaf Centennial harvested last month. Bittering with CTZ since I don't have Magnum on hand. Hoping for something close to the original Stone IPA.

Brewed this on July 26th. Benn in the keg for 27 days.... Wow. This is my first lager. Used Saflager 34/70. This came out delicious. Only thing I'd change is less hop bitterness. I had to add some Liberty because the Hallertau was like 2.8%. Anywho, thanks for the recipe, it's great.

I love a good Red IPA. What hops did you use?

Hi Jeff, Yes, this one has 60 IBUs. Thanks!

West Coast IPA

So I've been brewing beer for a while now, but want to try my hand at cider, wanted a simple recipe. I googled some Mott's apple juice and found one that has 3 ingredients: water, apple juice concentrate, and absorbic acid. This is the one, correct? I'm familiar with Nottingham. How much...

Finally got around to brewing this. So glad I did! I did a FWH of Columbus and a little bit of Columbus in the whirlpool with the Mosaic, so not exactly the same beer, but delicious nonetheless! Honey gold in color, the aroma is classic Mosaic: honeydew, blueberry, bubblegum, and there's a...

Is the 6 gallon post boil or fermenter volume? Thanks, looks like a great recipe

This sounds amazing, and I think I'll brew it in a week's time. The 154F mash temp... the US-05 will still dry it out nicely to 1.010? I might pitch two packs just to insure full attenuation. Also, I have Dingeman's Belgian Caravienna (Lovibond 19-27) that has a nice sweetness to it that I'll...

Yeah that seems excessive

Well, I can't speak to whether or not it is similar to Conan, etc... as I've never used that. But it fermenter well and tastes good.

20C

It took the wort from 1062-->1013 in 6 days. Grain to glass on 13 days. Tastes great. I will use this year again

I have a Strata IPA fermenting with it now. it's been 3 days and airlock activity is already slowing down (I know that's not a perfect indicator of fermentation activity). We'll see. I've brewed this recipe before with 1056 and it was great. I'll report back in a couple weeks.

Any updates on this? A Google search led me here. I really enjoy O'Dell's Mountain Standard IPA and Oskar Blues Can-O-Bliss Mountain IPA. They are both kinda meld the two styles together. Really enjoyable.