WTB Citra

brynn · January 03, 2014, 10:06:22 PM

looking to buy 20-30 grams citra. Cant find it anywhere.

Thanks

Chris Craig · January 04, 2014, 07:28:02 AM

I'll check my freezer. Will you be at the meeting today?

brynn · January 04, 2014, 10:06:27 AM

Not likely. family commitments. Mqybe we can link up in Fredericton sometime this week

Chris Craig · January 04, 2014, 11:10:20 AM

Perhaps.

Kyle · January 05, 2014, 08:35:34 PM

Friendly public service announcement:

Citra
+
lots of caramel / crystal malts
+
mash temp above ~153
= horrible Magic marker aroma.

I had to dump a keg of such tripe.

Chris Craig · January 05, 2014, 09:02:14 PM

Hmmm. You sure you didn't have a contaminated batch there?

Kyle · January 05, 2014, 11:33:04 PM

I wondered that, but Richard made an equally terrible one... same ingredients in the mix. Also, I can taste it very faintly in some commercial citra beers.

JohnQ · January 06, 2014, 05:45:41 AM

When I was sitting at the bar with Esty at "the restaurant formerly owned by the owners of Church which name shall not be spoken"...

Esty said "You've gotta be really really careful with Citra, it can be absolutely insanely fabulous, then you add one more pellet and it tastes like shit"

Always thought that was interesting.

JQ

Roger · January 06, 2014, 09:51:21 AM

I have had zero problems using Citra in the boil or as a dry hop. Any time I've used it the recipe had at least a pound of Crystal 40 and mashed in at 154 C. I love Citra the aroma makes my mouth water just thinking about it!

Out of curiosity how much crystal/caramel and how much Citra are we talking about?

pliny · January 06, 2014, 10:16:26 AM

My experience with All Citra was that initially, when tasting prior to kegging, and after tapping was a bit of a sweaty socks smell. The taste was respectable.
Every week after that the beer would improve more and more.
My grain bill contained about 7% crystal, some munich and some melanoidin.
Beer was about 65 IBUs which is plenty hoppy for me in this context.
Mash would've been around 152F

Roger · January 06, 2014, 10:34:21 AM

Quote from: pliny on January 06, 2014, 10:16:26 AM
My experience with All Citra was that initially, when tasting prior to kegging, and after tapping was a bit of a sweaty socks smell. The taste was respectable.
Every week after that the beer would improve more and more.
My grain bill contained about 7% crystal, some munich and some melanoidin.
Beer was about 65 IBUs which is plenty hoppy for me in this context.
Mash would've been around 152F

You should stop using you gym socks as hop bags then.

pliny · January 06, 2014, 10:45:51 AM

What's a gym?

Al-Loves-Wine · January 06, 2014, 11:17:31 AM

My experience with Citra, if you use it for bittering you run the risk of it tasting like shit. Mid to late addition and dry hop, and it makes you drool.

jamie_savoie · January 06, 2014, 01:39:23 PM

Last spring I brewed an all citra ipa with 15% munich and 7% cara 60 and it was fantastic. For bittering I only did FWH addition (no 60min) and 20, 10, 5, 0

pliny · January 06, 2014, 03:31:21 PM

Jamie, Zombie Dust clone?