On Thursday I bottled Beer thirteen (Strong Lagunitas IPA Clone) and partially bottled Beer sixteen (Anchor Liberty Ale educational Clone), dry hopping the rest of Liberty with Cascade.

I commented then that Beer fifteen’s dry-hopping (Muddy Puddle Unpredictable JPA) still hadn’t had much influence. By Sunday it was a different story – the intensity was just at the right level to be lip-smackingly good. The Liberty clone had also reached “my, that’s good!” level – so on Sunday I bottled both Beer fifteen and Beer sixteen.

A few weeks ago I was desperately frustrated that my IPAs/hoppy ales were not coming out well. By monitoring the dry hopping process – checking the taste every few days rather than just leaving it in for 7 or 14 days “default” as many people do (and I did) – I’m having much better success. Hopefully now I can scale this up to a full batch with the same success.

What hasn’t been a great success is Beer fourteen (Orange Wheat). It has come out far too orange. I added 20g more coriander as a “dry hop tea” on Sunday and it has balanced out a little, but it still not ideal.

I think two factors have adversely affected this beer. Firstly, I didn’t monitor the orange taste – and despite the peel I used being sold by Sakeland for making beer, I don’t think the flavour is ideally suited. Once again, monitoring the taste every few days would have caught this earlier – which is why Beer two didn’t go the same way.

Secondly, I’ve been crushing the coriander rather than grinding as I did at Kiuchi for Beer ten – I don’t think crushing has released the intense coriander flavour I wanted. Puzzlingly, Beer two used far less coriander but tasted better – maybe I crushed the coriander better then.

I can still drink this – it just isn’t the flavour I desired. I’ll be trying again over the summer with different orange peel (I have already bought it) and after buying a grinder for the coriander.

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