Come back and discuss the results.
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This beer is a collaboration brew based on the Ballantine's IPA recipe in Mitch Steele's IPA book. This tastes nothing like the typical West Coast IPA, but it is fantastic. The nose is catty, with lots of black currant and some lavender floral notes. Flavor is resin, with some fruity currant notes and a bit of floral hops. The malt is on the light side, but some bready Munich notes provide the right balance. Bitterness is sharp and sticky, but fades nicely on the finish leaving you wanting another sip.
If this is anything like the new Ballantine IPA, I'm in. I definitely want to play with Bullion, Cluster and Brewer's Gold in the near future. This really stands out from other IPA's, but it all works really well.
If you have access to this, I highly recommend it. For my money, Smutty is possibly the best brewery in New England (now that Long Trail owns Otter Creek), and is right up there with Victory and DFH as far as top breweries in the Northeast go. All of their beers are killer.
First two all-grains were kits, next two were recipes from BCS or a reliable source. From there I was making my own while gleaning bits from other sources and reading designing great beers.q
Wasn't there a rumor that designing great beers was getting an update?
Ive often wondered though, how much of my wyeast nutrient is getting pulled to the bottom by my whirlfloc. But im not curious enought to send a side by side experiment sample to a lab. And I highly doubt I could taste a difference between the two in the final product. Frankly, I add nutrients out of habitYour yeast probably thank you.
Dang! What system do you have?
The plan is to be in San Diego next year followed by a trip to Napa and then perhaps the PNW. I hope to see you all there!
How do you know what amounts of minerals are in RO water though? If you're talking Deep Rock water or Aquafina or something like that, most of those water machines are just local water that's been purified. But even looking at Deep Rocks water quality reports they still contain minerals and their ph can vary depending on the local source they are gathering from. Maybe I'm missing something though with the RO stuff.
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Another question comes up looking back at this. And this is a total noob question, are Czech Saaz hops common in German Pilsner? Bjcp says only noble German hops, I know Czech is close by, just wondering, guess I should read the hops book I bought as well, lol
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Sorry! Jeff is right. I had the Kolbach index confused with the Windisch-Kolbach number.WK is the unit used in the EU, and one can find the conversion on the net.
They don't have DP listed on that analysis, but regardless, you'll be fine. Light Munich will self-convert.