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A bottle of my 6.3% black IPA... well if I'm only having oneView attachment 54857
I need to get a black IPA on, what hops did you go withA bottle of my 6.3% black IPA... well if I'm only having oneView attachment 54857
A Tripel is on my to-do list too, it’s in my third batch of four brews - together with a single, saison, and sour.Probably my last tonight. I plan to brew a tripel soon. This is really good
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I have a single in the fermentor. I will reuse the yeast WLP 550 to brew a dubbel and a tripel.A Tripel is on my to-do list too, it’s in my third batch of four brews - together with a single, saison, and sour.
Cheers for the comments. It didn't get scored as well as I hoped mostly down to lacking in hop flavour. Glad you enjoyed, I like the hop combo and would definitely use Godiva again maybe with some German hops in a Belgian pale or in a Golden ale.Starting of with @dave_77 Belgian IPA. This was part of the 4 way brew off.
Lovely golden ale with perfect carbonation. Nice white head which lasts
Aroma: this is really good, I am picking big fruit, citrus, white grape
Flavour: much like the aroma, white grape, citrus and pear. Yeast is very restricted. Really smooth bitterness
This is a really enjoyable beer, not sure on how it scored. If I was scoring it personally it would be in 38 - 40 points bracket. Packed full of flavour from the hops, yeast flavour was faint. Nice well balanced beer. Never used archer or Godiva hops
As always thank you for sending
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That's useful to know, as I've got a pack in the freezer and was wondering what to use it with.[...] would definitely use Godiva again maybe with some German hops in a Belgian pale or in a Golden ale.
Definitely something less malty to let the flavours come through.That's useful to know, as I've got a pack in the freezer and was wondering what to use it with.
Very interesting. Why should mash hopping stave off oxidation. Excuse my ignorance, but I've never heard of that.This is Summer Breeze, brewed on June 6th with the intention of testing some brewing science. This test (there’s no formal method or assessment so more of a personal experiment) was to see if mash hopping might help stave off oxidation. It may be a little soon to tell but after four months the colour is still pretty bright and the tropical aroma/flavour is still there - though *maybe* not quite as bright?
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The alpha-acids “complex” copper ions in the mash. Metal ions are pro-oxidative so the fewer that make it through to the final product the better - recognising that some copper is needed by the yeast.Very interesting. Why should mash hopping stave off oxidation. Excuse my ignorance, but I've never heard of that.
Quite happy to help you test the samples, though!
I used to say that to the ex. She never could get her head around the idea that "one" could be one pint, one quart, one gallon, even one half-gallon, one barrel.A bottle of my 6.3% black IPA... well if I'm only having oneView attachment 54857
Maybe name your beer “One” then when you say you only having the “One” you can have it all nightI used to say that to the ex. She never could get her head around the idea that "one" could be one pint, one quart, one gallon, even one half-gallon, one barrel.
I did try!
Should have, perhaps, but there's no need now. The Wise One understands these matters fully. She'll never make a session drinker. Not on pints of Belgian trippel, but she does like a beer.Maybe name your beer “One” then when you say you only having the “One” you can have it all night
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