I had a bit of an issue with the IPA. The cal ale yeast batch, came out around 8%, a little higher than expected. I kegged it and dry hopped right in the keg with about an ounce of hops. After a couple weeks, I removed the hop bag and tried the beer. It tasted like a good IPA base, but no big hop flavor to it. A caramel beer I was calling it. So, after several discussion on Beer Advocate forums, I decided to dry hop the hell out of it. I added 5 oz. more of Cascades and Amarillo. After just 3 days, the beer was tasting like a hop bomb. Amazing what dry hopping can do. After about 5 or 6 days, I removed the hop bag. The beer is pretty good right now, though I'm going to let it settle for about a week. Hopefully all the hops that escaped the bag will settle to the bottom and shoot out on the first pour. I'm pretty happy with the taste now though.
The second 5 gallon of this tasted pretty good, pre dry hopped. It was the London Ale yeast, and fermented out clean - the beer was pretty clear too, compared to the other. I ended up dry hopping with 6 oz. of hops on this one, and plan to keg it this week at some point. I have a feeling this one is going to be much better than the last, but should also be a hop bomb. Looking forward to it!
Belgian Wit: Not much on this one, it turned out perfect. Color, taste, everything. Very refreshing. This was a pretty simple recipe, I plan to keep it around and make a batch each summer.
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