IPA Brewing - 3 part plan for dry hopping

It's Thursday, so might as well "throw back" and see what I was blogging about last year.  Oh, dry hopping.  I'm pretty sure I haven't dry hopped since that post was published.

Check it out here first, then come back.  Dry Hopping.

Afraid of the mess and residual hop particulate (using pellet hops) I've always put them in a little mesh bag.  It tends to float, so I've put little pebbles in it to get it to sink to the bottom, and then the problem is removing it afterwards.  It's been too much of a hassle to do.  But dang if I'm able to get the same hop aroma without it...not going to happen.

I'm brewing an IPA this weekend.  I've gotta dry hop it during the fermenting process.  And this is my three step plan.

1. Rack to secondary and dry hop in secondary.  I'm going to leave in primary for 3-5 days (keeping an eye on activity and when active fermentation completes), then rack over, and leave for about 2 weeks.

2. Dump hops straight in the carboy.  I've always used pellet hops (for better of for worse).  Risk the mess, dumping straight in.  Swirl lightly to break the surface tension so even the smaller pieces get wet.  Let dry hop for 1 day before going to part three.

3. Cold crash.  adjust the temperature or put the carboy in a refrigerator and get it cold, for 2 days.  This will help clarify the beer and bring the hop residue to the bottom.

After 2 days cold, rack to keg of bottling bucket and bottle.  Be sure to leave the hops at the bottom of the carboy.  Don't suck them up.

That is the plan.  Cheers!

2XIPA from Southern Tier Brewing - a review

Maybe the problem I have with beer reviews is that I tell myself I'm not good at beer reviews.  I can't pick out the difference from grapefruit to that other normal citrus.  Bubble gum and banana and cloves, or it is nutmeg?  While I try to pretend I know my hops (or at least learning), I can't with any certainty declare this or that hop just by tasting a beer.  How do the others do it?  Or do they just state things with authority and hope that others will go along with the plan?  Hmm.  Perhaps a little of both.

So, now that it's clear I'm no good at this, or at best just spouting off a bunch of impressive sounding bunk... here is my take on the 2XIPA, from Southern Tier Brewing.  Southern Tier... must be from the south, right?  ...or is it New York State.

Heavy Aroma.  Not flowery or overly pleasant.  It has a light golden color, with great clarity.  A soft white head coats the top the whole way through.  Mouthfeel is OK...a little thin.

I get bitterness, but it's not overwhelming.  Decent flavor overall.  I am looking for more of that hop sweet balance though, which can be found in some of my favorite Imperial IPAs.  I would like more of a lingering finish too.  More dry hops, more late addition quantities please.

It's not a bitter bomb, but that sweetness that I like so much in an Imperial IPA is lacking somewhat.  I like the thought of stating 4 hops and 3 types of malt on the side of the bottle.  But which hops?  Which malts?  Inquiring geek minds want to know.

There are a lot of Double or Imperial IPAs out there, and while some are terrific, others just don't have that magical special something about them.  This is a good beer, but it is missing some of that magic.

I do really like the Southern Tier logo!  Check out more from this brewery.

Let's see what he has to say about the Sculpin

I've reviewed this beer as well, but there is something fun about wathching Chris with Beer Geek Nation review beers via video

It's almost like if you keep talking and saying impressive sounding things, you can effectively review a beer. (not to take anything away for Chris, whom I truly look up to.)

Check out my review here too. 

What are your thoughst on this beer?

New IPA recipe and label - Galileo's Bane

This beer has the promise to be the best yet!  With UK malts, US Hops, and American Ale II yeast, this beer is wonderful.

There were two names for this particular brew, one for my Aussie Twitter friends and another with maybe a little more serious tone...a name that means something to me.  So sorry to the Twitter friends (you know who you are), Crocoduck didn't make the final cut.  Instead, this IPA is named Hold Your Fire.

...as in...

Hold your fire

Keep it burning bright
Hold the flame
'til the dream ignites
A spirit with a vision
Is a dream with a mission

...or...


Spirits fly on dangerous missions
Imaginations on fire
Focused high on soaring ambitions
Consumed in a single desire

Yes, another hat's off to Rush, with their 1987 album Hold Your Fire, and my favorite song on it, Mission.

The recipe:
Hold Your Fire - IPA
Final Volume: 3.75 Gallons     OG: 1.060     FG: 1.012     ABV: 6.4%    IBU:68

8.25 lbs Maris Otter Malt1 lb UK Crystal 20
0.5 lb Carapils

0.25oz Centennial, 12.5% (60 min)
0.25oz Simcoe, 13.7% (60 min)
0.25oz Centennial, 12.5% (30 min)
0.25oz Centennial, 12.5% (10 min)
0.25oz Simcoe, 13.7% (10 min)0.5oz Centennial, 12.5% (flame out)

Wyeast 1271, American Ale II

Oh, and this IPA will make it's debut at the Dunerbrew IPA Tasting event on May 4th, 2013.

The IPA Tasting Menu is set

The second Dunerbrew Tasting will take place this coming Saturday.  The theme this time is IPA.  Excitement had been brewing about this event and the contents on the menu are sure to induce a good time.

Proudly presenting the IPA Tasting menu.

(1) Galileo's Bane Clockwork Universe, Mild Malt and Simcoe SMaSH, 6.6% ABV, 66 IBU

   (Check out the recipe on the Recipes page)

(2) Cigar City, Jai Alai, 7.5% ABV, 70 IBUs

(3) Green Flash West Coast IPA, 7.3% ABV, 95 IBUs

(4) Bells Two-Hearted Ale, 7.0% ABV, ? IBUs

(5) Galileo's Bane Hold Your Fire (Homebrew), 6.4% ABV, 68 IBUs

(6) Dogfish Head Sixty-One, 6.5% ABV

(7) Dogfish Head 90 Minute, 9.0% ABV, 90 IBUs

(8) Stone Ruination, 7.8% ABV, 100+ IBUs

(9) Ass Kisser Double IPA, 7.75% ABV, 62 IBUs

(10) Weyerbacher Double Simcoe, 9.0% ABV, ? IBUs

(11) Terrapin Hopzilla, 10.3% ABV, 110 IBUs

The beer will be served in pairs, allowing side by side comparison.  Notice the West Coast / East Coast Dynamic, as well as side by side "throw downs" of the similar.

If you are interested in planning a Tasting, please contact me at darrenATdunerbrewDOTcom and we can talk about location, time, theme, cost, etc.

Sculpin IPA Review

Did you miss it earlier? Yours truly was a Guest Reviewer this week on Dailybeerreview.com, which is a great site and resource for anyone looking to get information in a particular beer.  My friend Beer Drinker Rob has reviewed hundreds of beers over the years, and I'm pleased that he lets me give my two cents on occasion.

Check out my Ballast Point Sculpin IPA review here.

90 Minute IPA - Video (Dogfish Head)

"...Without being crushingly bitter."  What is the difference between the West coast IPAs and those brewed on the East coast? 



This is one of my favorite beers.

Did you know?  When the hops are added early in the boil, to be boiled for a full hour or longer, they contribute strong bitterness to the beer.  The longer in the boil, the more the hops will contribute to the bitterness.  Hops added at the end of the boil don't have time to release those bittering acids and thus contribute flavor and aroma to the beer.  It's a little more complicated than that, but that is the nutshell version.

Something old, something new, and something a bit different: My week in IPAs

With an upcoming IPA Tasting event, I've had IPAs on my mind lately. This week I can put even more of a theme to the selection. It's not quite the "something old, something new, something blue" like the old wedding rhyme, but rather more like "something old, something new and something a bit different". (And I know I forgot "something borrowed" for the literalists out there.)

So let's look at it.

Something old: Bell's Two Hearted Ale

Something new: Ballast Point Sculpin

Something different: Dogfish Head Sixty-One

No further comments now... But keep you eyes open.  Just photos to help you look forward to "beer-thirty" later this Afternoon.  Cheers!

Homebrew recipe for this weekend

Ready?  It's a simple one.

9 lbs Mild Malt
.5 oz Simcoe (60 min)
.5 oz Simcoe (10 min)
.5 oz Simcoe (flameout)
Wyeast 1187 Ringwood Ale (harvested)

Final volume 3.25 gallons.  Planned ABV 6.6%.  IBUs 66.

Now I need a name for this fine brew.

Have a good weekend everyone!  Cheers!

What are you brewing?