To Mike McDole - Thank You for a Great Recipe

[TimmyR]

Done....10 gal of Tasty's American Brown in 2-kegs for secondary dry-hopping. Not sure I like the tight fit into 5-gal kegs for secondary....think I'll lean towards buying a few more carboys...hopefully the push from dry-hop/clearing tanks will go smooth.

[jeffbones]

This is the beer I sent out for my secret santa gift. What a great beer recipe. I was trying to decide what kinda beer to brew next but I think I will rebrew this one. This beer is just damn tasty.

Thanks for sharing Tasty

[TimmyR]

It's in my fridge now for the holidays. I managed to transfer it to the serving tank and carry over a little too much hop pellet matter, but it is almost pouring clear. It is big and hoppy and damn tasty. I also took Tasty's recommendation and pushed up the sulphate to bring the hops out.

Hoppy Holidays!

[mookie1010]

I'm thinking of doing a 12 gallon batch of this and splitting it between 2 ferementors with 2 different yeast strains. One with Cal Ale like the original recipe and I'm debating between English Ale, London ESB or even a Belgian and changing the dry hop based on yeast character.

Thoughts?

[mookie1010]

I'm thinking of doing a 12 gallon batch of this and splitting it between 2 ferementors with 2 different yeast strains. One with Cal Ale like the original recipe and I'm debating between English Ale, London ESB or even a Belgian and changing the dry hop based on yeast character.

Thoughts?

Since I had such overwhelming feedback on this I decided to do one with slurry from 1056 in one fermentor and Belgian Ardennes in another.

Pitched both around 6:00 last night - played a really late soccer game and came home at 1:00AM to find the Ardennes happily popping the airlock away. The 1056 took off this afternoon. Both are at 68*, but I've moved the Ardennes into a slightly warmer part of the house to let it come up to 70* or so on it's own.

We'll see soon how it went.

[TimmyR]

So - when do you think the Janet's Brown hits its prime? I think it's around the 8-week point. I am at 3+months and the beer is now not a pure brown West-coast IPA....but the hop flavor is starting to fall out (but that's after a bomber of Dreadnaught)

Anyway, my questions still stands....

[mlaw06]

I want to go ahead and jump on the Thanks Tasty Train. I just got my scoresheets back from the Category 10 Club Only Comp and holy shit Tasty. I brewed your APA, scored a 42, and advanced to the Mini-BOS. While I may not have placed in the end, I still owe a shit ton of thanks to Tasty and the BN.

[TastyMcD]

I want to go ahead and jump on the Thanks Tasty Train. I just got my scoresheets back from the Category 10 Club Only Comp and holy shit Tasty. I brewed your APA, scored a 42, and advanced to the Mini-BOS. While I may not have placed in the end, I still owe a shit ton of thanks to Tasty and the BN.

Congratulations! The Club Only Comp is the toughest comp around. I have to believe that it's a pretty difficult task to find the best three beers out of 73 entries where each had to be best in their respective clubs to get there.

You're welcome for the recipe but you brewed the 42 point beer. Now that you've verified your technique, it's time to take this homebewing thing to the next level. Cheers to many more 42s in your future.

Tasty