Saturday, October 23, 2010


Citra hops are my new favorite. What flavors and aromas did I get from the IPA I just tapped? Well, the list goes something like: Pineapple, mango, lychee, citrus (lemon and orange). Yep. It's very nice, honestly. Not quite what I was going for, but I learned some things along the way.

The good: Great aroma, very fresh/wet hoppy in flavor. Light-med body, very drinkable.

The bad: Not as dry as I was going for. Not as bitter as I was going for. A lot of perceived hoppiness due to generous dry hopping, but bitterness in the taste is not as high as I would like. I think I need a different calculation for estimating IBUs.

It's all about learning, anyway. Now I know. If I could only change one thing I would add another hal ounce of bittering hops. Next one I brew is gonna kill.


Tuesday, October 12, 2010

America is the Berst

Yep, berst. I meant best, but decided I liked how it sounded. Why is America the Berst? Because we know how to use, and sometimes lovingly and tastily abuse, hops. Some might say my palate has been indoctrinated. To them I say, at least they did it deliciously.

So what's the occasion? Well, glad you asked. My IPA is cold crashing right now, soon to be kegged and carbed, then tapped. Calculations say it should be in the vicinity of 90 IBU, and with plenty of Citra hops and generous dry hopping it should be a hop bomb of delicious proportions. Excited, I sure am.

Cheers, beery siblings, and good luck finding the Great Pumpkin.

P.S. If you want to read some interesting stuff, check out a separate, and unrelated, post I've started. Just a warning: most people probably won't understand. If you do, then subscribe, comment, or just enjoy.