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Posted: Mon Dec 16, 2013 10:17 pm
by JeffPorter
So some of you know, I'm not the best brewer yet,
But about a year and a half ago, I made a batch of IPA with a premade kit (I forget the brand, but got it from Randy).
It was supposed to be a pale ale, but I added less water to boost the concentration. I dry-hopped it with willimettes, and well, never really liked it that much...until now...
Don't know what it is, but it's a really nice English IPA now. I'm a little shocked that over a year after making it, it's actually better than when I first tried it...
Posted: Tue Dec 17, 2013 9:01 am
by grub
JeffPorter wrote:Don't know what it is, but it's a really nice English IPA now. I'm a little shocked that over a year after making it, it's actually better than when I first tried it...
that's why they say never to dump a batch if you don't have to. hide it away and try it occasionally... worst case it's still a drain pour, but quite often it develops into something else interesting - maybe not quite what you were aiming for, but still tasty. I've definitely had that experience with a batch or two that didn't wow be fresh but turned pretty awesome with time to mellow.
Posted: Sat Jan 04, 2014 12:55 am
by Kekumba
Zombie Dust clone
Well it smells really good. Taste is a bit weak and floral. Still haven't really figured out kegging yet, but hey, I'm happy with this.
Posted: Sat Jan 04, 2014 9:56 am
by markaberrant
What recipe did you use for Zombie Dust clone?
Posted: Sat Jan 04, 2014 11:53 am
by Kekumba
Posted: Sat Jan 04, 2014 3:14 pm
by J343MY
Personally I don't think Zombie Dust is all Citra anymore. I have gotten a much more similar hop profile with a 50/50 mix of Amarillo & Chinook.
Were I to brew this again I would do something like:
94% 2-row
6% Melanoiden
bitter with something clean @60 for about half the IBUs
2oz each Amarillo & Chinook at Flameout
Wyeast 1968
2 or 2.50z each amarillo & chinook dryhop
Posted: Sun Jan 05, 2014 10:29 am
by markaberrant
Really enjoying the "American Tripel" I brewed last May. 2-row and 20% sugar, 9% abv, 40 ibu, a good bit of Simcoe and Citra at flameout, and 3787 yeast. Basically a Westmalle Tripel clone with American hop flavor. The hops and yeast integrate really nicely, can't tell which is which, glad I didn't dry hop it, or would have overpowered things.
Same with the big azz DIPA I brewed in early Nov. Tons of Chinook, Mosaic and Simcoe throughout, with some Amarillo added into the mix for dry hopping. 10% abv, but incredibly easy to drink. Fermented out nice and dry, but so much juicy hop oil, there is incredible mouthfeel and the impression of sweetness to balance.
Posted: Fri Jan 17, 2014 10:35 pm
by J343MY
Drinking my flanders red that was brewed October 2012. I'm pretty happy with how this turned out for a first attempt.
Posted: Sun May 04, 2014 12:42 pm
by matt7215
Lambic L4, really happy with this batch
Posted: Mon Nov 24, 2014 8:10 am
by lister
Finally got to try my mild and galaxy pale ale.
The mild is what it is and turned out as proper. I like it but I'm going to tweak it for v2.
The galaxy though was really nice! Quite happy with that even if I wound up not dry-hopping it as planned. That'll be one of my summer 2015 beers. (I'm going to see if I can go May-Sept 2015 with homebrew pale ales and lagers only.)
Posted: Sun Dec 14, 2014 12:44 am
by Derek
10 years ago today I did my first mash! I remember the brew day was almost 12 hrs long by the time I filtered 7 gallons with a Brita and got to work.
I was obsessed with sanitation as well, and I guess it payed off... I managed to save a couple bottles, and now 10 years later, this Belgian Dubbel still tastes great (and the peated malt is even more intertwined). It actually seems more like a scotch ale made with abbey yeast.
I've still got one more bottle... I should plan to share it in another 5 or 10 years!
Posted: Sun Dec 14, 2014 12:58 am
by ercousin
Drinking my way through the GTA Brews and SOB advent calendars. Tons of quality beers this year, even a few 40+ beers (in my mind). Only on day 13/24+ too!
We had one guy do a coffee stout with home roasted kona coffee. Incredible.
Homebrewers in the Toronto area seem to be making better beer all the time. The undrinkable beers are getting fewer and further between and the excellently balanced spot on beers with that intangible magic are much more common.
Great time to get into the hobby.
Feel free to join us if you are looking to connect with other homebrewers in the area:
http://www.facebook.com/groups/GTA.Brews
Posted: Mon Jan 19, 2015 10:45 pm
by lister
While I'm impatiently waiting for blood oranges I picked up some honey tangerines and made a very nice honey tangerine pale ale. The fruit is there just enough to notice but not dominate while the hops sneak in at the end. I am very happy with this one.
Posted: Mon Jan 19, 2015 11:22 pm
by Craig
I've been drinking up the mild I made a while back. To my surprise, I actually really like having a mild around and I crave it more than I did most beers I've made myself. I think I might have to make another batch.
Posted: Tue Jan 20, 2015 6:46 pm
by J343MY
lister wrote:While I'm impatiently waiting for blood oranges I picked up some honey tangerines and made a very nice honey tangerine pale ale. The fruit is there just enough to notice but not dominate while the hops sneak in at the end. I am very happy with this one.
I'm looking forward to blood oranges too. What are you planning on making with them?