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Hey Chuck, sounds like an interesting approach. Your description kind of reminds me of the new take on “pale ale” I see at various craft breweries. A bier with a very hoppy character yet with low ABV. Hopefully you’ve set a bomber aside for the January meeting.
Interesting read. Like making mead ….sort of. If no concerns regarding IBU levels…. boiling isn’t required I guess. This might be what we would make if we were stranded on an island, had a bag of malt but no propane!
Chuck, I’ve had IPL before but never brewed one. I’m more into the classic styles….You definitely piqued my interest with ‘glycol chiller’ though! Would love to hear more about that endeavor!
I probably need to expand my horizons regarding IPA’s in general. As you know, I only brew my British-style IPA. I tend to seek balance in bier (even my Trappist Quad and Doppelbock can be a bit too malty for me at times). The Brut IPA might be clean enough to sort of mimic balance. I’d welcome a sip of the T-Haze, just out of curiosity. How do these juicy versions compare to the NEIPA versions?
Another angle…’tis a small cellar! 😆
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Wow… looking awesome Evan. Love that nice stainless sink, and of course I’m a sucker for fine woodworking. At this pace, you’ll be brewing in no time!
Ok, no issues with sealing I assume?? And when U say $35 for a “set” of 100, would a set include 100 corks and 100 hoods?
Bob A. and I had a fun visit at Prost on Saturday. We were able to chat with Head Brewer Joe Braun at length as we sipped our brews. Fortunately we weren’t killed by a fast moving electric scooter on our walk back to the train!
I don’t know if this would be helpful to anyone else, but I’ve attached my “critiques”. ….I suppose it might be mildly entertaining 🙂 I’ve had no formal training on tasting beer, but through the years I feel like I somehow learned what changes made on brew day and during fermentation will do to the final flavor profile….at least to some degree. Keeping the critiques helps me remember how a given recipe turned out (since memory begins to fade after a while). I can then go back and compare recipe sheets for the same bier style to see what adjustments to make, if a brew gets a 10+ rating, it’s unlikely I’d change anything other than ONE factor. For example I may want to just try a different strain of yeast, to see how it compares to the original.
Just tried the link and it takes me to an “oops”. I’m guessing it’s all sold out.
Thanks for the heads up Colter, I think I may have gotten to it too late. …..Was distracted by going to Prost to drink bier!
