I'm still trying to find time to brew this. Have all the hops but am afraid my 8g brew kettle wont handle it. Need to get a 10 or 15 gallon but the wife keeps nixing it.
This is a beautiful beer. I substituted the Apollo hops for Galaxy because they just didn't smell right and I wasn't willing to chance it on some potentially cheesy hops. It has a great mango and citrus aroma. I can't wait to add the dry hop additions and get this on gas.
I didn't add the flour and this is hazy as can be. There was a huge amount of break material.
Thank you for putting this out there m00ps.
EXP 7270 hops are in stock and on sale again $1 an ounce.
http://www.farmhousebrewingsupply.com/exp-7270-4-oz-2015-sale
Just got me 8oz with some mosaic and Columbus and Apollo. Looking to make a dipa with the Ctz to bitter then all late additions of the mosaic, 7270 and Apollo. Wanted some Galaxy but they sold out fast.
I made a dank bomb amber IPA with 7270, Apollo, Summit and Columbus and it basically turned out exactly as I expected.
I do hope they keep 7270 around permanently. It's been in experimental status for more than 2 years now and I've even seen a few commercial breweries using it
What do you get from the 7270, they say tangerine so I'm hoping to get the tangerine from that with the mosaic berry flavor and intense dank and deep pungency from the Apollo.
Hi, I have a question about the sugar in the grain bill? Are you mashing the sugar or putting it late in to the boil? Also, are you mashing the flour?
I always just add sugar into the kettle at flameout or right before it. It doesnt need to be mashed since its already all fermentable sugar. It just needs to dissolve.
The flour I've just dumped in with all my grains. Its definitely not absolutely necessary, but I still like the body and OJ looking haze it is able to produce
I first read on some blog where they compared it to something like summer or Belma. I havent ever found this to be the case. The only time I got basically just fruit had small additions with no dry hop or large whirlpool.
I've gotten stone fruit tropical flavors from it, but its predominantly dank and citrus to me the later you add it. Dry hopping it smells very similar to fresh apollo with more fruitiness in the background
Got this brewed this morning. One of those brew days where nothing went right though. Not sure if it was the flaked oats or wheat but got a huge stuck sparge that took me forever to clear, a great boil over and missed my number completely (1.080) but still hoping for the best.
Just be sure to avoid as much oxygen as you can post yeast pitching and I'm sure it'll be alright. You make any modifications?
I've brewed this 5 times I think since I posted. I've made changes in the hops, but kept the yeast strategy the same.
I have entered this into 3 competitions so far though. They were in KY, IL, and TN and I walked away with 3 gold medals . Thanks for giving it a shot dude
Just be sure to avoid as much oxygen as you can post yeast pitching and I'm sure it'll be alright. You make any modifications?
I've brewed this 5 times I think since I posted. I've made changes in the hops, but kept the yeast strategy the same.
I have entered this into 3 competitions so far though. They were in KY, IL, and TN and I walked away with 3 gold medals . Thanks for giving it a shot dude
Super excited to brew this. What is the first yeast before the saison? It isn't mentioned in the recipe that I see.
How would the London ale 3 yeast hold up in this beer?
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