Brewed: Rabbit NEIPA

September 30th, 2018 by scot

wyeast 3118

Home brewing isn’t a necessity but it is therapeutic. I haven’t had the chance to put my skills on display in quite some time. No better way to get back on the band wagon than to brew up a batch of Northeast India Pale Ale (NEIPA).

Rabbit NEIPA gets it name from the most recent Avengers movie: Infinity War. In it, Thor, refers to Rocket as Rabbit. I immediately found that funny. It is funny since Rocket is a raccoon and, in multiple movies, they make fun of the type of animal is might be. I find this funny and knew I had to name a beer after the banter.

The itch to brew was upon me a couple of weeks prior to actual brew day. I made a trip to the local home brew store and I had one major goal: get some liquid yeast. Specifically I was looking for Wyeast 1318 – London Ale III. I have seen many recipes that use this yeast in NEIPAs but I always seem to be crunched for time with brew days being more of a spontaneous event rather than planned.

Formulating the recipe for Rabbit

Home brewing a NEIPA has certain prerequisites for me: oats/wheat (or both) and hops that will give a solid tropical aroma and flavor. The oats and wheat are always the easy part. I keep playing with the hops, leaving out Citra many times, to see if there are other variations that yield said tropical profile. I have been about 50/50 so far. I decided to go for a typical style profile using Citra. Simcoe was laying around; easy decision. Throw in a dash of Azacca and it sounds like a winner.

The kegging of this beer let the aromas free, creating anticipation for the first real taste. Enjoy!

Recipe for Rabbit NEIPA

General Information:
Brew Date: Sunday, September 30, 2018
Day: low humidity, high sky, started @60*F
Recipe Type: All Grain
Yeast: Wyeast 1318
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.047
Finishing Gravity: N/A
IBU: 63.1
Color: 3.9 SRM
Boiling Time (Minutes): 60
Conversion Efficiency: 67.75%
Alcohol by Volume: N/A
Apparent Attenuation: N/A
Calories per ounce: N/A
Primary Fermentation: 7 days @68*F

Grain Bill:
4.00 pound(s) 2-row
4.00 pound(s) Red Wheat
1.00 pound(s) Flaked Barley
1.00 pound(s) Oats
4.00 ounce(s) Caramel 20L

Mash:
Saccharification @150.5*F

Hop Bill:
1.00 ounce(s) 2016 Simcoe @first wort
1.00 ounce(s) 2016 Azacca @10 minutes
2.00 ounce(s) 2016 Citra @5 minutes
2.00 ounce(s) 2016 Azacca whirlpool, 20 minutes
2.00 ounce(s) 2016 Simcoe whirlpool, 20 minutes
1.00 ounce(s) 2016 Citra whirlpool, 20 minutes
3.00 ounce(s) 2016 Citra dry hop, high fermentation
2.00 ounce(s) 2016 Simcoe dry hop, high fermentation
2.00 ounce(s) 2016 Simcoe dry hop, slowing fermentation
1.00 ounce(s) 2016 Citra dry hop, slowing fermentation

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2018-10-01 evening: @67.1*F, added first round of dry hops.
  • 2018-10-02 evening: @67.3*F, added second round of dry hops.
  • 2018-10-06: cold crash.
  • 2018-10-07: kegged.

Useless Fact: Statistically, you are more likely to die on the way to buy a lottery ticket than you are to win the lottery itself.

Brewed: Leaner Saison (E)

July 7th, 2018 by scot

beautiful day to home brew leaner saison

This is the fifth recipe version that I home brewed of Leaner Saison. It is the second time I have brewed Leaner Saison this year and the second recipe version. Not much difference but I keep tweaking.

There is only a few unbelievable days each summer in Chicagoland. Today was going to be the second in a row: 75*F – 80*F with <40% humidity. Starting the home brewing process at 0600 with high skies is the perfect scenario for me. The sun hits the yard with those long angles, similar to the evening but riding on the hope of the days beginning rather then the solemn end.

Formulating the recipe for Leaner Saison (E)

The reason for brewing this batch of Leaner Saison are quite similar to the earlier brew session this year:

  1. Lallemand Belle Saison yeast had been purchased a couple of weeks prior in anticipation of home brewing a saison.
  2. The taste for rye was in my mouth. I think it may be time for hoppy rye amber as well!
  3. I purchased Azacca purposely for Leaner Saison after the success of the brew day earlier this year.
  4. Simplifying the last recipe version.
  5. It summer and a hoppy saison sounds darn delicious.

Anticipation is high from end for this beer. The upped level of hop usage along with how well it plays with the rye… Enjoy!

Recipe for Leaner Saison (E)

General Information:
Brew Date: Saturday, July 07, 2018
Day: low humidity, high sky, started @65*F, rising to 80*F
Recipe Type: All Grain
Yeast: Lallemand Belle Saison
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.061
Finishing Gravity: N/A
IBU: 30.8
Color: 5.0 SRM
Boiling Time (Minutes): 60
Conversion Efficiency: 67.75%
Alcohol by Volume: N/A
Apparent Attenuation: N/A
Calories per ounce: N/A
Primary Fermentation: 2 days @68*F, rise to 90*F

Grain Bill:
9.00 pounds Pilsner
3.00 pounds Rye
2.00 pounds Red Wheat

Mash:
Saccharification @149.9*F

Hop Bill:
1.00 ounces 2016 Azacca @10 minutes
2.00 ounces 2016 Azacca @5 minutes
2.00 ounces 2016 Azacca whirlpool, 20 minutes

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2018-07-07 evening: @66.7*F, added yeast.
  • 2018-07-08 morning: @66.0*F, no visible fermentation.

Useless Fact: Anatidaephobia is the fear that somewhere, somehow, a duck is watching you.

Brewed: Summer Rental American Pale Ale

June 23rd, 2018 by scot
american pale ale summer rental home brew

Beautiful day but the humidity is off the charts!

I wanted to home brew last weekend but it just wasn’t in the cards. I was promised (by the wife) that I could home brew this weekend. Time to get an early start as the humidity is off the charts with all the rain we have had over the past week or two. I feel like I am in Florida in July and/or August.

Summer Rental is an American Pale Ale made with a combination of old and new school hops, while using North East India Pale Ale techniques. The grain bill is quite simple and typical of American Pale Ales: base malt, carapils, and a low Lovibond caramel malt. I decided to mash a slight bit high than normal (was shooting for 152.0*F) as I didn’t want this beer to dry out too much with the Safale S-05 yeast, American ale.

The recipe was devised to use up some older hops, making way for the enormous amount of stockpiled hops. That stockpile is only making me imagination get the best of me: what can be done, how juicy can I make, what other combination of hops can turn out fantastic?

Hops centered beers will continue to be the home brewing style of choice until I get tired of them or I cure my hoarder mentality. Enjoy!

Recipe for Summer Rental American Pale Ale

General Information:
Brew Date: Saturday, June 23, 2018
Day: 70*F, partly cloudy, ridiculously humid, rising to 80*F
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.046
Finishing Gravity: 1.005
IBU: 30.4
Color: 3.9 SRM
Boiling Time (Minutes): 60
Conversion Efficiency: 67.75%
Alcohol by Volume: 5.38%
Apparent Attenuation: 89%
Calories per ounce: 12.37
Primary Fermentation: 7 days @68*F

Grain Bill:
8.00 pounds American 2-Row
1.25 pounds Red Wheat
0.50 pounds Cara-Pils
0.25 pounds Caramel 20L

Mash:
Saccharification @150.8*F

Hop Bill:
3.00 ounces 2015 Cascade @10 minutes
1.00 ounces 2015 Equinox @5 minutes
3.00 ounces 2015 Cascade whirlpool, 20 minutes
3.00 ounces 2015 Equinox whirlpool, 20 minutes
3.00 ounces 2015 Cascade dry hop, 6 days
2.00 ounces 2015 Equinox dry hop, 6 days
2.00 ounces 2015 Equinox dry hop, 5 days

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2018-06-23 evening: @65.1*F, added yeast.
  • 2018-06-24 morning: @62.0*F, no visible fermentation.
  • 2018-06-24 afternoon: @61.6*F, no visible fermentation, put on heat @68.0*F.
  • 2018-06-24 evening: @64.8*F, light fermentation, took off heat.
  • 2018-06-24 morning: @65.3*F, medium fermentation, put on heat @68.0*F.
  • 2018-06-24 afternoon: @67.6*F, great fermentation, added dry hops.
  • 2018-06-25 afternoon: @68.4*F, slowing fermentation, added second round of dry hops: 2 ounces 2015 Equinox.
  • 2018-06-29 evening: @66.4*F, no visible fermentation. Cold crash @39*F.
  • 2018-07-01: Kegged.

Useless Fact: Squirrels prefer to live in Oak trees but they will live in other trees too.

Tasted: Whammy! NEIPA

June 17th, 2018 by scot

The wait is over, I can finally taste a home brew: Whammy! NEIPA (Northeast India Pale Ale). Gearing up for the tasting, I couldn’t wait, I had been tasting the beer pre-carbonation to determine the development of the profile.

I had apprehensions of the Hallertau Blanc hops as I wasn’t certain they would nicely with the other two hops; Vic Secret and Mosaic. For those of you that aren’t familiar, Vic Secret is a hop that is a replacement for Galaxy, typically the harder of the two to get. Hallertau Blanc has some wonderful tropical fruits but also can have a green grape side that might not be friendly.

Look: Pours golden yellow. Very hazy, even cloudy.. Nice white foam covers, about an inch thick. Retention is above average. Lacing is nice. Similar to Swim? Swammi? Slippy? Slappy? Swenson? Swanson? NEIPA as the grain bill is exactly the same.

Aroma: Mango, passion fruit, papaya, pineapple, grapefruit and fruity green grape. Slightly floral. Sweet. Solid on the nose, the hops completely compliment each other.

Taste: Sweetness is there but seems to suit the style. The cornucopia of tropical hop flavors want to overwhelm but my nose is up to the task. Hops carry from start to finish but are not bitter, the sweetness makes sure of this point.

Body: Medium body. Medium carbonation. Very Dry.

Overall: This beer is a home run. The malt profile is perfect and the hops lend the perfect balance for the style.

Back in business of home brew. Starting off with an All-Star beer makes this an easy slide back in. My next beer will be on point quite quickly. Of course it will be another NEIPA. Enjoy!

Useless Fact: According to a study, people whom constantly check and use their mobile devices throughout the day are less able to delay gratification.

Brewed: Whammy! NEIPA

June 5th, 2018 by scot

I had to take a hiatus from home brewing. I had shoulder surgery. It put my out of commission for two months. If it wasn’t for remembering that I had a carboy handle, the lapse in home brewing would have last much longer. I could carry light objects in left hand, but nothing substantial. I was most worried about moving the full carboy at the end of the brew day. My son helped me carry brewing supplies from storage, weigh out and grind the grains. It actually turned out to be the most help I have had brewing in a very long time.

Whammy! is a North East India Pale Ale (NEIPA). The grain bill for Whammy! is the same as Swim? Swammi? Slippy? Slappy? Swenson? Swanson?. Using the same grain bill made recipe formulation simple, decreasing the time involved. Besides, I really like Swim? Swammi? Slippy? Slappy? Swenson? Swanson?.

This only left the hop profile. I found Vic Secret and Mosaic in the freezer but I wanted to add a bit of complexity. I decided on Hallertau Blanc. I haven’t heard of it used much in this manner and have only used it once before, when I brewed Schlapp back in 2017. I don’t know if it will work in this beer but it did work well in Schlapp. Enjoy!

Recipe for Whammy! NEIPA

General Information:
Brew Date: Sunday, May 27, 2018
Day: 70*F, sunny, humid, rising to 90*F
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Finishing Gravity: 1.010
IBU: 49.4
Color: 3.8 SRM
Boiling Time (Minutes): 60
Conversion Efficiency: 67.75%
Alcohol by Volume: 5.78%
Calories per ounce: 14.7
Primary Fermentation: 7 days @68*F

Grain Bill:
10.00 pounds American 2-Row
2.00 pounds Oats
1.00 pounds Red Wheat

Mash:
Saccharification @151.7*F

Hop Bill:
2.00 ounces 2015 Vic Secret @10 minutes
2.00 ounces 2016 Mosaic @5 minutes
4.00 ounces 2015 Vic Secret whirlpool, 20 minutes
2.00 ounces 2016 Mosaic whirlpool, 20 minutes
4.00 ounces 2016 Hallertau Blanc dry hop, 3 days
2.00 ounces 2016 Mosaic dry hop, 3 days
2.00 ounces 2015 Vic Secret dry hop, 3 days

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2018-05-28 (morning): @63.4*F, slow/no fermentation.
  • 2018-05-28 (evening): @61.6*F, slow/no fermentation. Put on heat at 68.0*F.
  • 2018-05-29 (morning): @68.0*F, great fermentation.
  • 2018-05-29 (evening): @69.8*F, great fermentation/aroma. Took off heat. Added dry hops.
  • 2018-03-31 (evening): put in freezer at 39*F.
  • 2017-06-02: Kegged.
  • 2017-06-17: Tasted.
  • 2017-06-24: Kicked the keg.

Useless Fact: A pigeon produces about 25 lbs of droppings per year.

Trade, Oklahoma edition

March 25th, 2018 by Matt Schreiner

So today’s blog is about ALPHA HIVE, a double IPA from Coop Ale Works out of Oklahoma City, OK. It was acquired from a gentleman named Jason, and there are three things I want to mention about the trade I made with him that netted me this beer:
1) I found out about Jason being a willing trade participant because he traded with a certain beer dude in the recent past
2) I sent him a couple of local barrel aged beers, and that’s because
3) the “main event” of his part of the trade was the three Founders’ Canadian Breakfast Stouts he sent me

Alpha Hive is very reminiscent of a much more well known beer, one called Hopslam, as this is a double IPA with honey. It’s listed as 100+ IBU and 9.1%ABV.

The beer is a brownish gold with mild head and lacing. It’s got a haze that’s caused by the considerable particulate presence. Smell is dank and hoppy with a definite honey background. Taste? Delicious. Hoppiness is there in the bitter forefront, but the sweet honey asserts itself and it leads to a taste combination that works together, not against each other. Feel is dominated by the strong alcohol, kind of juicy, well balanced, easy to drink for a beer that’s strong in a couple different ways.

Overall, I’d say this one gives Hopslam pretty good competition as a quality double IPA with honey.

Tasted: Swim? Swammi? Slippy? Slappy? Swenson? Swanson? NEIPA

March 25th, 2018 by scot

The short brewing cycle of North-East India Pale Ales (NEIPAs) is aided more by kegging the final product to go from brew day to glass. Here I sit only 15 days after brewing Swim? Swammi? Slippy? Slappy? Swenson? Swanson? NEIPA and I am reviewing the tasty elixir.

I have to really enjoy this keg as it will be the last that I have in at least six months of my home brew. I am undergoing surgery that will not allow me to lift for some time. I am worried about all the stress reliever brew days that will pass without a brew day. Hopefully I will be back at it before the end of 2018.

Look: Pours golden yellow. Very hazy, even cloudy.. Nice white foam covers, about an inch thick. Retention is above average. Lacing is nice.

Aroma: Yes, the hops abound. Passion fruit, mango and pineapple are foremost. Light sweetness. Great hops on the nose!

Taste: More sweetness than I expected. Mango and pineapple carry throughout. Sweetness stays in the side of the cheeks and front of the tongue.

Body: Medium body. Medium carbonation. Dry. Minimal bitterness is giving it too much credit: it almost doens’t exist.

Overall: Citra and Mosaic definitely help a beer out. The citra does add a lot of sweetness to the beer. I assume there is a place in which it would be overwhelming.

This beer is my last home brew for quite some time and it did not disappoint my senses. Six months should more than enough to come up with some more great hop combinations. Long live Mosaic and Citra in hoppy beers. Enjoy!

Useless Fact: Forest fires move faster uphill than downhill.

Brewed: Swim? Swammi? Slippy? Slappy? Swenson? Swanson? NEIPA

March 10th, 2018 by scot

Home brewing has the fun of experimentation. Recently I have been using old school hops and force combinations. They have been good but definitely not great, especially when brewing a north east india pale ale (NEIPA).

Citra and Mosaic seem to be in used in many professional versions of NEIPAs, either solo or in conjunction with one another. The hops lend that layer of tropical fruits that make the juicy style juicy. Swim? Swammi? Slippy? Slappy? Swenson? Swanson? started out with Amarillo, Simcoe and Citra. Mainly to get rid of the Amarillo and Simcoe while the Citra was there to add mango, pineapple and papaya. The mosaic was added in after some thought to try and produce a great representation of the NEIPA style.

The malt profile is similar to other NEIPAs that I made: base malt, oats and wheat. Nothing fancy but seems to fit the profile well. It may end being my base profile going forward, allowing me to play with and understand hop profiles better for the style.

As I have been doing, I used 50% reverse osmosis water with no treatment to the other 50% from the tap. Next time I am going to do a 75%/25% split of reverse osmosis to tap to see if this allows the hops to shine even more. Enjoy!

Recipe for Swim? Swammi? Slippy? Slappy? Swenson? Swanson? NEIPA

General Information:
Brew Date: Saturday, March 10, 2018
Day: 35*F, sunny
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.059
Finishing Gravity: 1.010
IBU: 44.2
Color: 3.8 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 71.59%
Alcohol by Volume: 6.43%
Calories per ounce: 16.1
Primary Fermentation: 7 days @68*F

Grain Bill:
10.00 pounds American 2-Row
2.00 pounds Oats
1.00 pounds Red Wheat

Mash:
Saccharification @152.2*F

Hop Bill:
2.00 ounces 2015 Amarillo @10 minutes
3.00 ounces 2015 Simcoe @5 minutes
2.00 ounces 2015 Citra whirlpool, 20 minutes
3.00 ounces 2016 Mosaic whirlpool, 20 minutes
2.00 ounces 2015 Citra dry hop, 3 days
2.00 ounces 2015 Simcoe dry hop, 3 days
2.00 ounces 2016 Mosaic dry hop, 3 days
1.00 ounces 2015 Amarillo dry hop, 3 days

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2018-03-10 (morning): @60.2*F, slow fermentation. Put on heat at 68.0*F.
  • 2018-03-10 (evening): @66.3*F, medium/high fermentation. Took off heat.
  • 2018-03-11 (morning): @65.6*F, great fermentation/aroma.
  • 2018-03-11 (evening): @67.3*F, great fermentation/aroma.
  • 2018-03-13: @68.0*F, added dry hops. Put on heat at 70.0*F.
  • 2018-03-15: put in freezer at 39*F.
  • 2017-03-17: Kegged.
  • 2017-03-15: Tasted.

Useless Fact: The famous painter Pablo Picasso burned many of his paintings to stay warm when having financial troubles.

American Craft Beer Prices – Again!

February 10th, 2018 by scot

American craft beer prices continue to climb. There seems to be no stop in site. It drives me to home brew more often in spite of a crazy busy day-to-day schedule.

This most recent rant on American craft beer prices was brought out by the purchases I recently made at the local box beer store. Severn different American craft beers were purchased with an overall cost of $96.93 (excluding tax). Side note: this was the first American craft beer purchase in several months. Below is a list of the purchases:

Only one beer under $10.00. And, that beer, when I originally had it was only $6.99. That is a $2.00 price hike or, more meaningful, a 28.6% price hike. Other beers, on the list above, that I have reviewed on Two Beer Dudes, have had similar price hikes (why logging this crap is so important).

According to the graphic (huffingtonpost.com) some 52% of the cost of American craft beer comes from the distributor and retail markups. Never thought it was that much. Wait. Why does beer still cost so much when purchased directly from the brewery?

This isn’t my first rodeo discussing (complaining) about American craft beer prices…

Past articles on American craft cost:

Some of the articles above were speculative. Surprisingly, possibly not, but some of those have come true. Especially the post on American craft beer limited lease price increases.

What is next?

The only way that change will occur: people have to stop paying the rising prices for American craft beer. But, the fever is on, it is the in thing. This is scary similar to the wine industry some 15 – 20 years ago.

Prediction: I think that the American craft beer bubble is going to burst in the next three to five years.

In the meantime, make mine a home brew. Enjoy!

Useless Fact: There are 318,979,564,000 possible combinations of the first four moves in Chess.

Brewed: Why So Serious?

February 9th, 2018 by scot

Snowy day while brewing why so serious?

Why So Serious? American double India pale ale (DIPA) was brewed the morning that 12 inches of snow was finishing up. It made for a great outdoor photo, similar to the morning that I brewed with the Afro Six-Nine.

The evening of brew day, into the next morning, accounted for another six inches of snow. Nothing makes for a better day of brewing than the stealthy measures the snow uses to fall.

The name of the home brew is actually my feelings about the American craft beer industry; I recently wrote about American craft beer prices. The industry has warped into this ridiculously serious market as the number of breweries increase and competition for shelf space as well as customer dollars has increased pressure for the ever increasing cost of equipment.

I get it, but what ever happened to some of those fun American DIPA beers from the west coast that dominated up until a few years ago. I can’t find them. If I do, they typically aren’t fresh, therefore, if they don’t have date, I don’t touch them. This beer pays homage to those fun days of American craft beer gone forever.

Another movie quote name. Expect to see a few more. This one is from The Dark Knight, one of my favorite movies of all time.

Formulating the recipe for Why So Serious? American double IPA

Making an American DIPA was something that I really enjoyed: bitter, hoppy, and table sugar to dry. Forget about the malts…mostly. The malt was there to provide a malt backbone that was neutral, trying to balance, somewhat, without stepping anywhere near the path of the hops flavor, aroma, and bitterness. Oh, that beer needed some alcohol and needed to be have pristine clarity.

West coast hops: Cascade, Centennial, Chinook and Columbus quickly come to mind. I didn’t have Chinook (really like that pine). I had to do my best with the other 3 Cs.

Vienna malt was added for a touch of malt character and complexity. Sublteness is the intent. It is also a malt I have been waiting/wanting to use from sometime.

The aroma on this beer while fermenting was enormous, it filled up the basement, greeting the senses half-way down the steps. Hopefully all of the goodness didn’t ferment out. Enjoy!

Recipe for Why So Serious? American double IPA

General Information:
Brew Date: Friday, February 09, 2018
Day: 25*F, cloudy, snowing (12″)
Recipe Type: All Grain
Yeast: S-04 (2), hydrated
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.081
Finishing Gravity: N/A
IBU: 127.5
Color: 5.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 66.93%
Alcohol by Volume: N/A
Calories per ounce: N/A
Primary Fermentation: 10 days @68*F

Grain Bill:
14.00 pounds American 2-Row
2.00 pounds Vienna
1.00 pound Table Sugar

Mash:
Saccharification @150.7*F

Hop Bill:
1.00 ounce 2015 Cascade @first wort
1.00 ounce 2015 Centennial @first wort
2.00 ounces 2015 Centennial @10 minutes
2.00 ounces 2015 Columbus @5 minutes
3.00 ounces 2015 Centennial whirlpool, 20 minutes
2.00 ounces 2015 Columbus whirlpool, 20 minutes
4.00 ounces 2015 Cascade whirlpool, 10 minutes
3.00 ounces 2015 Cascade dry hop, 3 days
1.00 ounces 2015 Centennial dry hop, 3 days
1.00 ounces 2015 Columbus dry hop, 3 days

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2018-02-10 (morning): @62.7*F, no/slow fermentation.
  • 2018-02-10 (evening): @61.3*F, slow fermentation. Put on heat at 68.0*F.
  • 2018-02-11 (evening): @66.7*F, great fermentation/aroma.
  • 2018-02-13 (morning): @67.6*F, great fermentation/aroma. Set heat at 70.0*F.
  • 2018-02-13 (evening): @69.4*F, good fermentation. Slowing.
  • 2017-02-16: @68.0*F, no visual fermentation. Took off heat blanket.

Useless Fact: 53% of women in America would dump their boyfriend if they did not get them anything for Valentine’s Day.

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