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WTB Citra

Started by brynn, January 03, 2014, 10:06:22 PM

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brynn

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

Thanks
Brynn
Two Saints Brewing
Planning: Chocolate Maple Smoked Porter
Primary: India Black Ale, Cider, More Cider
Bottle conditioning: 11.3% Winter Warmer
Drinking: SMaSH Express Pale Ale, Sandrino's Best Bitter Colabo w/Hop tea @ Kegging

Chris Craig

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

brynn

Not likely. family commitments. Mqybe we can link up in Fredericton sometime this week
Brynn
Two Saints Brewing
Planning: Chocolate Maple Smoked Porter
Primary: India Black Ale, Cider, More Cider
Bottle conditioning: 11.3% Winter Warmer
Drinking: SMaSH Express Pale Ale, Sandrino's Best Bitter Colabo w/Hop tea @ Kegging

Chris Craig


Kyle

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.
Charter Member

On Tap: DIPA, Vienna SMaSH, Imp Stout
Planned: IPA
Fermenting: --

Chris Craig

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

Kyle

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.
Charter Member

On Tap: DIPA, Vienna SMaSH, Imp Stout
Planned: IPA
Fermenting: --

JohnQ

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

Charter Member
I'm on the 12 step program...
I'm on Step 1 - I've admitted I have a problem...and if you're reading this, so do you!

On Tap: 1. MT; 2. PartiGyle Barley Wine; 3. MT; 4. MT; 5. Obiwan Kanobe 6. Pollen Angels TM Base; 7. MT  8. MT
Visiting Taps:
Travelling: Vienna Pale @ RB's; NB55 @ Fakr's
Recent Visitors: CMC Graham Cracker Brown, Fakr's Warrior AGDTDiPA; Brew's SNPA; Brew's C^3, Fakr's Stout
In the BH's: 1. Empty 2. WW, STILL! 3. Empty
Aging: Lots and Lots of Mead for Samples

Roger

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

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

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.  :pal:

pliny


Al-Loves-Wine

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

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

Jamie, Zombie Dust clone?