Recent content by MoeIPA

3 " C's " of hops is a good blend.. Cascade, Centennial and Citra

anyone adding yeast to the bottling bucket for priming? Figure with a beer that has 2 weeks primary and 4 weeks secondary, is there enough yeast left?

my last 2 IPA's have had a BAD astringent taste to them where I had to dump the batch.. I'm a believer of NEVER dumping a bad batch of beer but this was just too much.. I added gelatin and let it sit and pumped about 2 1/2 gallons of beer out and it was still cloudy and astringent tasting...

Jfrench country ale yesterday and a summertime ale with citra today

Any locals have an extra darklord day ticket by chance? I have cash and some Pliny the elder for a ticket!

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well.. this has been aging for about 2 months and just cracked open one of my smaller test bottles.. It's pretty good as the scotch stands out more than what a bourbon would. I havent had the bourbon test bottle yet but i'd only assume the bourbon would pair better with the chocolate/ vanilla in...

i'm not trying to stick a particular " style " since it's a bit off the wall.. Just want to make sure there are enough enzymes in the 5 gallon batch to take care of the extra pound of wheat! perhaps it will be a funky hoppy/pineapple wheat beer?

i bought all my ingredients for a pineapple citra pale ale where i will add pineapple concentrate and dry hop with citra in secondary. I wanted to add 12 oz of flaked wheat for added head retention and maybe some extra body.. However when i ordered everything and they add it all to 1 grain bill...

Cheers

24843 + 5 = 24848

ok, so i'm not doing anything " wrong " with the fact that i'm not getting the " psst " from opening the bottles.. I mainly bottle the last 4/5 bottles in my keg so i can free it up for new beer.. thanks!

i've been bottling a few brews with this method but have had a concern come up and want to see if anyone else has been dealing with the same thing.. I take my keg that is carb'd to specs, clean and freeze my 12 or 22 oz bottle, drop the CO2 pressure to about 2psi and fill the bottles and cap on...

dry hopping is adding additional hops after the primary fermentation is complete. I like to transfer my beer from the fermenter to a glass carboy to dry hop my beer from anywhere from 7 - 10 days. Dry hopping doesnt add to the bitterness of the beer, it adds to the aroma. :mug:

I agree that the OP is for the clone, but some of us that change the recipe around to get a different flavor shouldnt be called out. It just adds our .02 instead of creating a new thread as " OS Citra Pale ale with a different hop schedule " perhaps someone who likes hops, like me, would love...