frydogbrews said:

i will be sending mine soon. was going to send it last week, but then its starting to clarify nicely in the keg, so i figured i would wait a bit to send it.
sure does get me drunk quick!

Me too, or I think so, I don't remember all that much.

im really forward to cracking open benvarine's spin on the brew this weekend.

@benvarine it came out a lot like my last batch, a bit more plum and suspended yeast than intended for the recipe (i think its a ferm temp thing, i think this one needs to be pushed down to 64 during the main fermentation). Just the right bitterness and flavor. No hop nose (i'm assuming you followed my late hop, no dry)

The yeast amount in the bottle is pretty high, which contributes to the cloudiness, but not a real concern.

Overall I would rate this pretty high.

No, I was overcome by Fry's insistent need to dry hop, so I did, contrary to your receipe. Glad you like it, a bit spicy taste. I am pretty much stuck with the temp my basement can get to, so typically around 67-68. When the AC is on, closer to 65. Maybe I should try again this summer.

Let me give the receipe.

9lb briess DME golden light
1.5 corn sugar on day 3
12 oz crystal 20L
8 oz cara-pils

1oz galena 60 min
.5 oz cluster 60 min
1 oz cascade 30 min
.5 oz cluster 30 min
2 oz cascade 15 min
2 oz cascade 5 min
2 oz Czech saaz 5 min
2 oz Czech saaz 1 min
4 oz cascade day 7

OG 1.084, FG 1.018. 8.7% ABV

Racked after 14 days, then dry hopped for 7 days. Bottled after that and bottle carbed and condition on 3/4/2012. Took 14 days to carb well. Seems to not have changed much since.

Comments?

Safale 05 dry yeast.

Lakewood said:

@frydogbrews did you try bens angel?

Ben, that looks pretty consistent with my recipe. Different hops but very simillar resulting hop profile. What yeast did you use?

i did, i thought it was tasty, but lower alcohol than i expect from an IIPA.

this does inspire me to bottle mine this weekend and send it around.

really gonna try to do that this weekend!

i thought his dry hopping was apparent though, i'm wondering if shipping it in air (where it gets pretty damn hot) doesn't mess up the dry hopped aromatics.....

chandlerbang said:

I'm finally bottling this tonight. The sample was still a bit hot. Which surprised me. 1.012 FG with Lake's recipe.

1.010-1.012 is where you should land. good job. surprised it would be hot.. unless it was fermented warm, it should be silky smooth.

Fermented cool. Then got too cool so I warmed it up. I need ferm temp control...

Lakewood said:

chandlerbang said:

I'm finally bottling this tonight. The sample was still a bit hot. Which surprised me. 1.012 FG with Lake's recipe.

1.010-1.012 is where you should land. good job. surprised it would be hot.. unless it was fermented warm, it should be silky smooth.

chandlerbang said:

chandlerbang said:

Fermented cool. Then got too cool so I warmed it up. I need ferm temp control...

Lakewood said:

chandlerbang said:

I'm finally bottling this tonight. The sample was still a bit hot. Which surprised me. 1.012 FG with Lake's recipe.

1.010-1.012 is where you should land. good job. surprised it would be hot.. unless it was fermented warm, it should be silky smooth.

It started at 62 or so then I moved it upstairs when we got a cold snap and i was afraid it would get too cold over night. It was at 68 or 69 after a couple days and had slowed down when I added the corn sugar and moved it back to the basement where 12 hours later it was 62 degrees. I'm afraid that the corn sugar fermented hot before it cooled back down.

I usually ferm around 68. It should be good