original gravity for the hopped IPA was 1.033, which is just a touch higher, just from the hopping.
The stock IPA cleared up almost immediately in the keg, so I transferred it to the fridge and poured myself a pint (work really really sucked today). It's surprisingly good for how young it is, and it will be getting better as long as I allow it too. It's really not that hoppy, but definitely does have a drier finish than the stouts I have been making. It has that weird Mr. Beer kick at the end, which is getting on my nerves a bit.
The hopped IPA started fermenting quite aggressively, with significant amounts of foam in the fermenter and lots of fumes in the closet. I sampled the wort and it's got a lot of promise. The centennial hops definitely hit home at the end of the taste.
I'm definitely going to bump up to 5 gal batches soon.
-James
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