Don's Daring IPA Suplemental

The change in specific gravity was completely unexpected. The brew fermented for over two weeks. The yeast was pitched on a Saturday afternoon. Come Sunday it began to burp. For the next few days it fermented agressively. On Thursday I removed the blow control air lock and replaced it with a simple air lock. It continued to produce CO2 for another week and a half until two weeks and a day had passed since the yeast was originally pitched.


The smoked malt came throw very strong and hit the pallet first. Much more subdued the hops comes through. The finish is lightly hopped.


We dry hopped it with an ounce of Mt Hood and an ounce of Chinook. About a half gallon of beer was lost during kegging due to that which was absorbed by the hops (forgot to set up squeezing rig) and the sediment at the bottom of the carboy. The tasting during kegging showed that the smokie flavor was beginning to subside, and the hop note was much stronger, with only a mild increase in bitterness. Still struggling with clarity.