Nice. The recipe posted above? Is there any yeast flavor to it? 1318 always seemed like it too forever to flocc for me.
This is the recipe I posted earlier. It has an extreme orange/passion fruit flavor. Very fitting for the last few weeks of summer.
Looks like it turned out well @Angrybear. I’ve never used the flaked barley, otherwise your grain bill looks similar to what I use in my NEIPA’s. I like the recipe posted by @WMNoob as I was thinking of putting Simcoe in my latest hop combo. I also usually split my base grain 50/50 MO and 2row.
When you guys say dry hop for 7 days, do you do that 7 days prior to bottling/kegging or just leave them in for 7 days in a sack after fermentation and then pull them out?
My interpretation is 7 days prior to bottling/kegging.
This
Sweet, do you put them in bags?
I bag or use a stainless mesh cylinder and put them in my kegs for 5-7 days at room temperature. Then the keg goes in the keezer. The hops stay in until the keg kicks.
I plan on playing around with this recipe. After drinking for a while, I really think this one could use some maris otter and possibly some citrus on the hop side of things.
