Currently in the fermenter

[bdutton]

Voss would  work well with that Citra DIPA recipe.

Its fermenting now.  I used a bit less DME.  Maybe about 16lbs for 10 gallons water.

I usually do a Arrogant Bastard clone with 18lbs of DME and a shitload of Chinnoook hops on top of the yeast when I do the transfer to secondary... but not sure if that is the right yeast.  Should be interesting nonetheless.

So the DIPA is kegged and I am not sure I like it.  It has a kind of sour flavor to it.  A little bit like a kriek lambic.

[Gusso]

Sour, huh? Mine definitely wasn't sour. What temperature did you ferment at?

[bdutton]

In my basement it was around 72-75f

[Gusso]

I fermented mine in the 90's iirc. Hopefully, yours will get better with some time.

[bdutton]

Sour might be a poor description... it was more tart, but lambic style... the wife likes it and she hates IPA so there's that.

[Gusso]

I have an Imperial Lager finishing up in the Torpedo. Started at 1.076 and it's now at 1.007. Will cold crash tomorrow. A single pack of 34/70 gets me 3 batches without cleaning my fermenter!

[bdutton]

Sour might be a poor description... it was more tart, but lambic style... the wife likes it and she hates IPA so there's that. 

So the first 5 gallons ipa is done and the arrogant bastard clone I fermented on top of the yeast turned out pretty good.

[Gusso]

I transferred a Tropical IPA to a corny yesterday. First time using Cosmic Punch Yeast. It's supposedly designed for extra biotransformation of hops. So they say, we shall see. I'm all set to make a White Stout for my wife tomorrow. I milled the grains and measured out the water additions along with the hops. Another experiment that I'll be doing next week is a Concord Grape Philly Sour (another wife request). I used Philly Sour yeast once with good results.

[Trub Lou]

“Philly sour yeast” sounds like a culture that you’d use to kickstart a septic tank. :p

[Gusso]

Philly Sour is a simple way to make a sour beer (cool name aside). The strain was found in a graveyard!