Recent content by npbrew

I'm In

I am planning on making a version of Denny's Wry Smile IPA, but am not as interested in it being super malty. I also don't have access to the yeast of choice ( Denny's favorite 1450). So right now I have California V (WLP051) which last time I used in an IPA it turned out a super malty fruity...

I did something like that not too long ago. Granted, they were not a "true" SMaSH due to the magnum addition, but they turned out delicious regardless: https://www.homebrewtalk.com/f13/brewing-6-smash-variations-simultaneously-479003/ Splitting a batch at whirlpool temperature is so much...

I've done a few split batches where one half is fairly clear and the other gets most of the trub. The fermenter with the trub is almost always clearer, and often with a crisper and cleaner taste IMHO. I did this last with a hoppy American wheat beer, and the difference was huge. The sludgy batch...

I'm in

Yep, those were simply stacked on top. It was such a snug fit that the configuration of 6 different IPA's and 3 ciders was surprisingly stable. Kind of a house of cards, but with beer :D

I totally agree with the OP. I tried to maximize my limited space here, but things started getting a little precarious... With some, er, creative positioning, I bet a few more could have fit in there, right?

I saw that this thread picked back up, and just cracked open a bottle of the beer that resulted from this quirky fermentation, so I thought I might follow up. I let the fermenter sit for another week or so, and was surprised that it got down to around 1.016 if I remember correctly. Still...

I'm in

Sweet! I'm in

Im in

To update, I took a taste of the Mosaic batch. When I first pulled it, it smelled like muddled fruit, and my heart sank for a moment. The aroma was not quite there, and it was probably because I skipped out on the dry hops (something I should probably do next time). My sense of smell is not...

I'm in

So, I ended up doing this, and finally have gotten a chance to post some results. I went ahead and mashed 15 lbs of Maris Otter at 153, and hit it right at 1.060. The MO wort tasted awesome, with a nice biscuit undertone. I bittered with 1.2 oz of magnum at 60m for ~50 ibu's, although I...

Thanks all for the great info, although I realize now that this is in no way a Smash - not sure how I came up with that :drunk: I am going more for the distinction between various late additions, as I am planning on crafting some hoppy IPA's and I only have solid experience with a few...