Brewed this a few days ago and on 3rd day of fermentation, it exploded. Anyone else experience violent fermentation with this recipe? Temp is 71 degrees and in a 6.5 gallon glass carboy so plenty of head space.
For what it's worth, I'm brewing this today and am moving the 30 min addition to 0, with a 20 min whirlpool.Quick question for all that have brewed this... I really noticed an improvement to my ipas when I started adding whirlpool hops and am worried about the lack of any in this recipe. Thinking I should just go with the recipe as is since it has such great reviews.
Anyone brew this and wish they added a whirlpool addition or does the citra dry hop potency give you what you need on its own?
For what it's worth, I'm brewing this today and am moving the 30 min addition to 0, with a 20 min whirlpool.
If you listen to the 'Can you Brew it' episode with Tasty McDole who cloned the beer, that's exactly what he did and they claimed the beer 'cloned'. Listen to it here:
http://www.thebrewingnetwork.com/post1668/
Kal
It turned out GREAT!I followed the recipe exactly and it was an absolute Citra bomb in both flavor and aroma...super juicy. Let us know how your variation turns out.
I followed the recipe exactly and it was an absolute Citra bomb in both flavor and aroma...super juicy. Let us know how your variation turns out.
After recently falling in love with Vermont style IPAs like Tree House, Trillium, and Tired Hands do so well I'm going to ferment this with Wyeast 1318 London Ale III and not filter in any way. I think this is the perfect recipe for that style IPA.
I do, at least for this beer, as there are multiple dry hop additions. Once fermentation is done I rack to a purged brite tank and then start the dry hop additions.Are you guys all transferring to secondary like the recipe on page 1 suggests? I haven't done that yet in any of my beers, seems like a pain.
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