Posts Tagged ‘Columbus’
AG#128 – Belgian Hop Burst
Posted on: September 21, 2014
Belgian Hop Burst – I wasn’t going to brew today I was going to trim the hedges, I decided to skim the yeast from the Belgian Extra Blonde in the fermenter so I could experiment more with WLP575. The yeast had thrown off a lot of sulphur while fermenting I’d guess for one of two reasons; 1/ its just a yeast that does that sort of thing, 2/ the liquor treatment I used had too much in the way of sulphates in it so it made the yeast express this with co2 as it fermented. The FV had been left on the garage floor and the thermometer strip on the side said it was at a pretty steady 22c, if that thermometer was actually a bit wrong the beer could have fermented too cool and the lack of vigorous fermentation may have stopped enough of the sulphurous odors from gassing off, though its not like I’m saying the yeast didn’t ferment vigorously as it went off like a rocket spewing out all over the garage floor 🙂
So yeah, the hedges are still in need of trimming but I have made wort! I am aiming for a fruity, malty & sweet sort of beer, this recipes lack of sugar will hopefully be compensated for by the lower mash temp than that of AG#127… we shall see.
The yeast flavour is actually quite clean so the double edged sword of a warmer more controlled ferment coupled with no added sulphates, just a simple Tsp of CaCl, will hopefully bring out more of a Belgian character and gas-off any volatile sulphur compounds.
Recipe Specs
Batch Size (L): 20.0
Total Grain (kg): 4.166
Total Hops (g): 90.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 5.03 %
Colour (SRM): 11.3 (EBC): 22.3
Bitterness (IBU): 27.2 (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Malts:
3.334 kg Pale Malt (80%)
0.208 kg CaraGold (5%)
0.208 kg Dark Crystal 340 ebc (5%)
0.208 kg Munich I (5%)
0.208 kg Vienna (5%)
Single step Infusion at 65°C for 60 Minutes.
Hops:
2.0 g Willamette Leaf (6.4% Alpha) @ 60 Minutes (First Wort) (0.1 g/L)
44.0 g Ahtanum Leaf (4.5% Alpha) @ 0 Minutes (Flameout Stand) (2.2 g/L) (Software calculated as 5min boil)
44.0 g Columbus Leaf (16.5% Alpha) @ 0 Minutes (Flameout Stand) (2.2 g/L) (Software calculated as 5min boil)
My yeast was raring to do with just a little wort added to it at the start of transfer so I’ll probably end up making a yeasty mess of the fermentation fridge… which is set to 24c
Malts and Calcium Chloride:
A massive 2g of First Wort Hops!
Liquored back to 1048:
*22 Sep ’14 – Gravity at 1014.5 thats fair ripped through the fermentation since pitching yesterday and no sulphurous odors and flavour is still quite clean, hop flavours tasting good.
*Bottled 4th Oct ’14 – with 70g of sugar in just short of 20L, tastes good, has more character with the warmer ferment, could use a touch more Dark Crystal to boost the colour a bit and hit a deeper red.
*15th Oct ’14 – This is tasting rather good, it has a nice slick mouth coating body, I could go a touch heavier on the hops but otherwise has good depth.
AG#124 – Big IPA
Posted on: July 13, 2014
AG#124 – Big IPA – Using BrewMate instead of BeerEngine as it lets me set attenuation so hopefully the beer should turn out about 9.2%, its loosely based around a recipe in the Mitch Steele IPA book.
Recipe Specs
—————-
Batch Size (L): 25.0
Total Grain (kg): 8.230
Total Hops (g): 469.50
Original Gravity (OG): 1.080 (°P): 19.3
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 9.35 %
Colour (SRM): 6.5 (EBC): 12.7
Bitterness (IBU): 287.5 (Rager)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90
Grain Bill
—————-
4.625 kg Pale Ale Malt (56.2%)
1.877 kg Wheat Malt (22.8%)
0.905 kg Dextrose (11%)
0.593 kg Vienna (7.2%)
0.230 kg Caramalt (2.8%)
Hop Bill
—————-
60.0 g Apollo Leaf (19.5% Alpha) @ 90 Minutes (First Wort) (2.4 g/L)
16.8 g Warrior Leaf (18.2% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
17.7 g Zeus Leaf (16.7% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
60.0 g Columbus Leaf (16.5% Alpha) @ 45 Minutes (Boil) (2.4 g/L)
45.0 g Amarillo Leaf (8.6% Alpha) @ 0 Minutes (Aroma) (1.8 g/L)
35.0 g Centennial Leaf (9.7% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
35.0 g Columbus Leaf (14.2% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
100.0 g Chinook Pellet (11.4% Alpha) @ 0 Days (Dry Hop) (4 g/L)
100.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (4 g/L)
Misc Bill
—————-
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05
I’ve basically made Hop-Stew 😉 And hit the OG I got 1082 and liquored back to 1080.
A few of the hops in the recipe changed as I went along due to what I found in the hop-freezer, I’ll dry hop in two parts half will go in when FG is reached then half 2 days later when I start chilling the beer so a half warm and half cold dry hop.
*19th Jul ’14 – I dry hopped this with 50g of Chinook & Nelson Sauvin, gravity was at 1011.5 @ 22°c
*22nd Jul ’14 – FG seems to be 1010 and steady, chilled to 17°c and dry hopped with the same T90 hops again.
*24th Jul ’14 – Chilled to 13°c, will chill to 8c before bottling.
*Bottled 2nd Aug ’14
*9th Aug ’14 – Tastes bloody good, the right level of bitterness with a medium carbonation and a good effect from the dry hopping, as you’d expect quite boozy with its 9% abv 🙂
AG#100 – Altitudinous Cable
Posted on: May 18, 2013
- In: Brewing
- 4 Comments
Altitudinous Cable – I’m hoping for a ‘MagicRockBrewing Highwire / PartizanBrewing Columbus Chinook Cascade IPA‘ type of thing, bags of flavour and seriously dry hopped.
My 100th All-Grain Brewday was supposed to be an all-Fuggle Double IPA with a great big Fuggle Dry Hop, have beery mates round and cook food / drink beer / forget the Protafloc etc We’ll have to plan that for another time as I wanted something that will be distinctly hoppy with in-yer-face dry hopping, so what better beer to try imitate than MagicRock’s Highwire, a beauty of a beer at only 5.5%.
Fermentables:
Lager Malt – 82.5%
Caramalt – 8%
Vienna Malt – 5%
Munich Type I (Weyermann) – 4.5%
Hops:
Magnum – 12.7 % @ 60 mins – 27g (FWH)
Magnum – 12.7 % @ 30 mins – 27g
Chinook – 12.5 % @ 0 mins – 43g (30min Steep)
Cascade – 7.9 % @ 0 mins – 43g (30min Steep)
Columbus – 16.5 % @ 0 mins – 43g (30min Steep)
Dry Hops:
Chinook Pellets
Cascade Pellets
Columbus Pellets
(see later *edits for Dry hop additions)
Final Volume: 25 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 55 EBU
Colour: 10 EBC
Mash: 69c for 60mins
Yeast: Safale us-05
The malts, and a Teaspoon of Calcium Chloride (rough arse stylee):
First Wort Hops:
A healthy amount of flameout hops:
The OG before liquoring back to 1055:
Easy brewday, did a bit of a Garage tidy while I was at it.
I only gave the mash 1 Tsp of Calcium Chloride as I’ve had some comment on the dryness of my homebrew, so no other liquor salts for this brew just as an experiment.
*22nd May ’13 – Gravity at 1014, first dry hopping addition of 3g/litre Cascade, Columbus, Chinook (75g in total) it will be left at 20°c for 2-3 days, I’ll give the FV a stir tomorrow.
*24th May ’13 – Steady gravity, Tasting good but still subtle so…. chilling to 17°c and dry hopped with just less than 5g/litre, 24g Cascade, 50g Columbus, 50g Chinook. Again I will stir the FV tomorrow. I may do a third dry hop 😉
*27th May ’13 – The 3rd Dry Hop: 24g Columbus, 22g Chinook, 21g Amarillo (2.65g/litre in total), so all in all its been dry hopped with 10.65g per Litre of beer. Tastes a bit raw.
*1st Jun ’13 – Bottled with 120g White Sugar, I lost 3 Litres to the hop pellets/yeast, tasting pretty good has some rough edges but nothing that a week or two in bottle won’t cure. At this stage I would think that an almost 100% Chinook dry hop would be closer to a MagicRock/Partizan beer.
Syphoning the beer off the hops to bottling bucket:
The remaining sludge in the FV, the thought goes through my mind… I wonder what would happen if I brewed another beer and dumped the wort straight onto a mess of pellets & yeast like this?:
*8th Jun ’13 – early taster, its carbonated up just right, the bitterness pretty good, the dry hopping is going to take a week or two more to round off and loose the rough edges, cloudy as heck thanks to all those hops!
*14th Jun ’13 – Another taster, hops settling down a bit, strong bitterness until the pallet re-sets, I think I was right saying a bit more time 🙂
*13th Aug ’13 – Some time later, this is smoothing out but keeping its intense hoppyness and a nice sort of flat-tingle-spice-bitterness, it finishes with the body coming back in as the hops linger in the mouth. Next time I’ll not leave the hops in as long and maybe concentrate on dry hopping with just Cascade & Chinook.
AG#97 – Brown Ceas
Posted on: March 17, 2013
- In: Brewing
- 4 Comments
Brown Ceas – This is my NCB / Saltaire Brewery brew for the bar, an American Style Brown Ale, loosely based on my previous ‘Steaming, Brown & Sticky‘ of last year, this is going to be a little lighter in colour as the other version was almost black, or at least a very dark brown.
‘Brown Ceas’ its like the 3-Cs Cascade, Columbus, Chinook and its brown! Bittering will hopefully be nice & spicy from the Aramis & Saaz, and I’ll have a Hop-freezer rummage for American Pellets and give it some dry in the fermenter.
Fermentables:
Lager Malt – 72%
Wheat Malt – 10%
Crystal Malt – 5%
Caramalt – 5%
Carapils (Weyermann) – 5%
Chocolate Malt, Pale – 2%
Chocolate Malt – 1%
Hops:
Aramis – 8.9 % @ 65 mins – 36g
Saaz – 3.95 % @ 35 mins – 40g
Columbus (Tomahawk) – 16.5 % @ 0 mins – 30g
Cascade – 7.9 % @ 0 mins – 30g
Chinook – 12.5 % @ 0 mins – 60g
Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.3% ABV
Mash Efficiency: 77 % (Its too late now, I punched in 77 rather than 75%!!!)
Bitterness: 45 EBU
Colour: 46 EBC
Mash: 68°c for 60-90mins
Yeast: Safale us-05
The Malts:
First Wort Aramis Hops:
Recirculating the Mash for Clarity:
The Hops all weighed out and ready:
85°c Steep Hops in for 30mins:
Top-Down view of the copper running off to FV, I got 1052 Gravity:
The spent hops in the copper, they soaked up a good couple of litres:
Bit of a late start but all done and dusted, liquored back just short of 3L from 1052 to 1045 getting a 21.92 Litre yield so only 1L short of target volume.
I almost forgot to add the Protafloc ‘cos I was messing about on Twitter too much, extended boil by 5 mins to account for lack of concentration!
I may dry hop this with Cascade Pellets, we shall see… 😉
*24th Mar ’13 – Dry Hopped with 20g each of Cascade & Amarillo, so approx 2g/litre, Gravity at 1011. I also skimmed the yeast to use in my Robust Wheat Porter.
*Racked to Box 31st Mar ’13 with just 20g White sugar primings, Alkleer Finings also added as this is to be served from Handpull on the bar at work. Smells nicely dry hopped 🙂
- In: Brewing
- 4 Comments
I shall be abstaining from brewdays for a while, normal service will resume once I’ve got through some of the beer!
This weekend I bottled my last two brews, Ta Moko II & Chinook Blonde and I’m still warm conditioning my Double IPA HopZilla IPA… so thats *6 crates of beer sat in our office/study/room/thing 🙂 *Crates hold 20 bottles of 500ml or 24 x 330ml
Garage beer stocks are pretty high with lots more full crates stashed in there too… the Temperature control on the fermentation fridge has been turned off and the HLT is empty! (Hop Freezer is Full!)
There are Whitelabs yeasts in the fridge to brew with once I get going again:
- Brett WLP650 (Something with Flaked Oats and Wheat malt, lots of Cara/Crystal malts)
- Belgian Blend (Might get some more Date Molasses)
- Hefeweizen (I’ll go the whole decoction hog but hop with Amarillo & Nelson Sauvin +dry)
- Kólsch (Ideas for an IPA, a Malty Smoke beer, and maybe a Red Rye)
- San Diego Super (I’m sure I’ll have plenty of options for this one… US Brown re-brew with tweaks?)
- Edinburgh Ale (Something British, might do a Fuggle IPA and a Coniston Bluebird-esqe bitter)
Malts are pretty plentiful too:
Pale Malt, Lager Malt, Caramalt, Choc Malt, Choc Wheat, Crystal, Extra Dark Crystal, Flaked Barley, Flaked Oats, Pale Crystal, Carahell, Roast Barley, Carapils, Cara-munich Type III, Carafa Special III, Special B, CaraAmber, Medium Peat Smoked, Roasted Wheat, Black Malt, Brown Malt, Roasted Rye, Crystal Rye, Cara Vienna, Pale Oat Malt, Melanoidin, Flaked Wheat, Muinch Type I, Munich Type II, Amber Malt, Rye Malt, Rauch Malt, Flaked Maize.
Bulging Hop Freezer:
UK Cascade, Columbus, Challenger, Fuggle, Bobek, Goldings, Magnum, Summit, Willamette, Apollo, Chinook, Hersbrucker, Simcoe, NZ Cascade, Tettnang, Green Bullet, Aramis, Junga, Mount Hood, Spalter Select, Marynka, Cluster, Amarillo, Lubelski, Centennial, Riwaka, Citra, Northern Brewer, Galaxy, Super Alpha, Summer, Stella, NZ Hallertau Aroma, Pacific Gem, Warrior, Delta, Topaz, Nelson Sauvin, Pacific Jade, Pacifica, Wai-iti, Kohatu, Wakatu, Motueka, East Kent Golding, Sticklebract.
I wonder how long I can go without firing up the HLT? 🙂 AG#88 will be a….????
AG#81 – Olicana Rutilus
Posted on: June 10, 2012
- In: Brewing
- 5 Comments
Olicana Rutilus – This is my entry to the Ilkley Brewery / Leeds Homebrewers competition, an American Red/Amber/Brown style beer at 1038.
I’m doing a number of firsts for me with this brew:
- The first time using of my Plate Chiller which I’ve had for ages with intent to use!
- The first time I’ve done a 20 minute total boil time!
- The first time I’ve tried Hop-Bursting!
- The First time I’ve used Apollo hops!
Fermentables:
Lager Malt
Carapils (Weyermann)
Munich Malt I (Weyermann)
Chocolate Malt
Cara Munich Type III
Hops:
Columbus
Apollo
Apollo
Final Volume: 12 Litres
Original Gravity: 1.038
Final Gravity: 1.010
Alcohol Content: 3.6% ABV
Total Liquor: 17.6 Litres
Mash Liquor: 4.9 Litres
Mash Efficiency: 75 % (got over 81%)
Bitterness: 35 EBU
Colour: 39 EBC
Yeast: Safale US-05
Today’s Malts:
First run out of the Plate chiller (Heat Exchanger), with my second Solar Project pump:
Ye Olde mini-Mash Tun:
First Wort Hops, Columbus, with a THBF calc Mild profile for my liquor treatment:
Apollo hops, I’m using up the dregs, still sticky as owt and stinky:
Oh… Nooo!!! Hot Side Aeration! Recirc to Sanitise:
Flameout Hops:
This was actually a pretty quick brewday, didn’t quite hit my 1038 OG and got 1035-ish, this will be down to me guessing and 5% boil-off, it was actually a lot less as I collected 14 Litres in the FV rather than the planned 12 Litres. So something to adjust for next time I do a 20min boil. The break material formed in the bucket after cooling, I back-flushed the Plate Chiller and set it on a recirc for about half an hour with hot clean water.
Its been a long day as I’ve bottled 50-odd bottles of Nit Wit after brewing, then cleaned the FV and fridge from the WLP400 mess!!
I’ll post the full recipe details after judging 😉
Here’s Dave’s brewday blog of his entry.
And this is Neil’s Blog of his entry.
*14th Jun ’12 – Dry hopping time 🙂
Apollo hops whizzed up in a clean blender, about 4g per litre, a tip from @dredpenguin and his blog A Beer on the Downs though I didn’t puree mine I just dry blitzed them:
Dry hops tipped on the yeast head and stirred in, I’ll leave at current temp for a couple of days then stir again and drop the temperature to 17c then 11c for about a week before crashing it down to 4c to settle the hop debris out:
*Bottled 21st Jun ’12 – with 60g white sugar in 13 litres of beer.
BeerRitz in Headingley, Leeds and are holding a Home brewing competition with Copper Dragon in Skipton, the idea is to re-mix their beers creating your own version with their ingredients… this one is mine.
I’ll add the recipe after judging has been done so here is my pictorial brewday, and not forgetting today is National Homebrew Day.
Today is National Homebrew Day, this is my recipe:
The old tiny 15 Litre bucket Mash tun:
Tiny Mash tun’s copper manifold:
Malts, Gypsum & Temp:
Decide to use the THBF Water treatment calculator today so most of the salts go in the boil rather than in the mash, the mash only gets the gypsum for the volume of the Mash Liquor:
Aimed for 68°c & got 68°c for a 1 hour mash, I got 81.6% Efficiency:
The Tiny Mash tun only just squeezes a 15 litre brew-length sparge in:
Late Hops:
First runnings going into the copper with the First Wort UK Cascade hops and remaining liquor salts:
Bandit the brewers helper, chews plastic and stuff:
NZ Cascade hops:
Nice clear wort as the break material settles in the copper:
The money shot, near enough 1037 for me:
A pretty fast no fuss brewday, chilled to 20°c and pitched Safale us-05 yeast, fingers crossed I’ll get this fermented and dry hopped / Bottled in time for the closing date! Again I used the iPhone and Instagram for taking the brewday photos, its really very easy!
My previous National Homebrew Day brews AG#25 May Day and AG#54 – C.C.A.N
*8th May ’12 – Checked gravity 1013 @ 23°c dry hopped with 19g US Cascade Pellets, I’ll do a further 40g once the beer can be chilled down after reaching FG.
*9th May ’12 – Gravity 1010 @ 20°c Tastes lovely with the pellet dry hops already making a nice impact.
*12th May ’12 – Chilling to 17°c and dry hopped with over double what the first dry hop was. Will further chill to 13°-11°c then 4°c to drop the pellet hops out.
*Bottled 20 May ’12 – with 60g white sugar, tasting pretty good 🙂
Leedsbrew & BroadfordBrewer’s take on the ReMix Competition, anyone else done a blog of their entry?
I didn’t win so here’s my recipe in full
CopperRitzFermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 5 lbs. 6.7 oz 2460 grams 100%Hop Variety Type Alpha Time lb: oz grams Ratio
UK Cascade Whole 5.7 % 60 mins 0 lbs. 1.1 oz 30 grams 25%
Columbus (Tomahawk) Whole 16.5 % 5 mins 0 lbs. 0.7 oz 20 grams 16.7%
NZ Cascade Whole 8.5 % 0 mins 0 lbs. 1.1 oz 30 grams 25%
Cascade Pellet 5.9 % 0 mins 0 lbs. 1.4 oz 40 grams 33.3%Final Volume: 15 Litres
Original Gravity: 1.037
Final Gravity: 1.009
Alcohol Content: 3.6% ABV
Total Liquor: 22 Litres
Mash Liquor: 5.9 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 6 EBC
This is actually drinking pretty well, i could happily drink quite a few of these and not get bored 🙂 If I changed anything it would be to do a third or second heavier dry hop, and if it wasn’t to the competition rules I’d add a touch of wheat & 10% Carapils for body.
The winners are here http://ghostdrinker.blogspot.co.uk/2012 … er-is.html jolly good brewing guys 🙂
AG#76 – Steaming, Brown & Sticky
Posted on: March 11, 2012
- In: Brewing
- 10 Comments
Brown and Sticky – brewing again today because I want to test out my new Mesh-Hop-Stopper after yesterday’s fiasco with my US-Brown Ale, so today I’m doing another American Brown and throwing a shed load of Columbus at it again and a further shed load of pellet hops just to try and screw it up. This could lead to another crappy end to an otherwise good brewday, we shall see… fingers crossed!
I’m worried that the stainless mesh resting on the base of the Gas-fired copper is going to have a damping effect on the rolling action of the boil, it certainly does when tested with boiling water, so this brew is also to see if it kills the roll with wort too.
Seeing as this is a very impromptu brewday I might even throw in 2 packs Safelager W-34/70 and make it a Steam Beer, so instead of being called ‘Brown & Sticky’ it would be ‘Steaming Brown & Sticky’ 😉 I quite like the latter naming option 😉 Its obviously going to be a cross-over style American Brown vs Steam Beer.
Fermentables:
Lager Malt – 74%
Flaked Barley – 10%
Caramalt – 9%
Crystal Malt, Extra Dark – 3%
Chocolate Malt – 2%
Chocolate Wheat Malt – 1%
Chocolate Malt, Pale – 1%
Hops:
Columbus (Tomahawk) Whole – 16.5 % @ 60 mins – 10g (First Wort Hop)
Columbus (Tomahawk) Whole – 16.5 % @ 30 mins – 25g
Chinook Pellet – 12.9 % @ 0 mins – 20g
Cascade Pellet – 5.9 % @ 0 mins – 20g
Columbus (Tomahawk) Whole – 16.5 % @ 0 mins – 80g
Rakau (Organic) Pellet – 11.5 % @ 0 mins – 89g (all Late hops will have a 20-30min steep)
Dry Hops:
Maybe…
Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.3% ABV
Total Liquor: 33.4 Litres
Mash Liquor: 12.3 Litres
Mash Efficiency: 70 % (reduced as I only just hit 75% yesterday)
Bitterness: 47 EBU (25% Utilisation)
Colour: 75 EBC
Malt & Temp:
Lots of Pellet hops:
New mesh Hop-Stopper with first wort hops:
First batch spargings running onto the new Hop-stopper and First Wort Columbus hops:
Its an altered boil alright, it rumbles around to its self and splatters occasionally, seems active enough:
In go 80g of Whole Columbus and 129g of Pellet hops:
OG: 1043/44, Refractometer said I was right on the money at 1045:
Torch held at the back of the trial jar, wort was nice and clear in comparrison to some of the wort I’ve had lately:
Loads of sludge in the copper, the new Mesh Hop-Stopper worked a treat and drained right down with the syphon effect sucking loads of wort out of the pellet sludge:
Maybe not the nicest looking soldering but it blooming well worked:
The Mash was on at 12:25 and I was all cleaned up by about 17:00, it all went rather smoothly. Maybe its time to start using my Plate Chiller as leedsbrew suggested! 2 packs of Saflager W34/70 Yeast pitched at 19-20c I’ll leave it on the cold garage floor to cool down overnight and let it go from there.
*24th Mar ’12 – FG 1011-12 put in fridge to warm up a little for a, probably un-needed, diacetyl rest. No dry hopping this tastes fantastic and clean as it is with a nice bit of bitterness coming through, I may actually transfer to a secondary FV and Lager this for a while (must ask a few Lagering questions on JBK).
*7th Apr ’12 – Bottled with 75g of White Sugar, tasting rather nice it has so far exceeded my expectations 🙂 I never bothered with any Dry hopping, I’ll be looking forward to this once its Carbonated up.
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