I’ve had a R&D batch working it’s way through the fermentation and aging process for the past month. Today, it goes down for cold conditioning, clarifying, and carbonation.
OG was 1.104 with 13oz of hops in the boil, 7.5oz at flameout. Five days into fermentation (pitch rate was .5mm / mL / dP) gravity was at 1.037. It was like a blood orange mimosa.
I started wondering: why not do a brunch IPA like this, where I cold crash it and .5 micron filter it and serve it that day. It’s 8.5% abv (est) with a huge amount of residual sugar (still 9 dP), so I imagine that it would not hold up well over time and be prone to infection.
Anyone ever do something like this?