I got a sixer and had it on tap. It tasted like hopslam. I've had some friends saying that it's better than last year's, but that almost always seems to be said

Got a sixer of Hopslam and a bottle of Black Note! They sold 20 cases of Hopslam in 2 hours at my local store. And we only got a case of Black Note so they limited to one bottle.

Hopslam still elite. Blessed to see it on tap pretty much everywhere I go

Its insane how drinkable Hopslam is at 10%abv, seriously mind blowing. Just a fantastic beer, so well brewed.

Still cant beat Heady Topper, not even on the same level imo. Like Tiger at the 2000 US Open winning by 15 strokes kind of margin.

off to find it locally here in vegas. if it's not any good, I am going to blame you guys

Agreed about Hopslam being so drinkable. I'm feeling a little rough this morning after having 2 last night. I really do love HT (and Pliny) and have a hard time naming a winner. It really depends on what I'm looking for in a DIPA at the time. HT is clean and crazy hop forward, PtE is perfectly balanced and Hopslam is an overload of malt/hop/sweetness. All different, all 10/10 in my book.

Picked up two 6ers of Hopslam on Monday, my store never sells out that fast I could probably go back today and get some. Going out of town for 9 days though, my roommate better not touch the stuff. Fridge is full of Hopslam and Surly Abrasive, my two favorite DIPAs

I couldn't find hopslam here in vegas so it's the tried and true superbowl beverage of choice.

Sampled my goofed up pale ale fermented 100% with brett c. and it is wild. I dry hopped it about a week ago with columbus and motueka and it's got a really nice hoppy bite with this underlying brett mustiness and also some brett fruitness. Really, really interesting. I'm not sure how good it is, but it is very cool. I'm looking forward to making more 100% brett beers.

Hopslam goes wicked fast at the one place that sells it by me, even at a ridic amount for a 6 pack, I always have the guy call me when it comes in

hopslam is actually the only DIPA I have ever had....I'll have to check some other ones out...

It sounds great PTE.

So I had my Heady Topper clone yesterday just before the super bowl. I had a few friends over and they each had a glass. Everyone really liked it, a few said it was the best beer I had ever made. I might agree with them on that. One freind who knows very little about the brewing process asked how much grapefruit I used when making it. lol, none obviously! So if you get Heady, culture up the yeast bc I am sure thats what is making this so amazing.

Notes:

Burnt orange color, murky, dense 1 finger head with tiny bubble shooting up.

Peachy, orange, grapefruit, pinneapple, huge aroma, it basically engulfed the room even the people not drinking the beer got the aroma.

Not as juicy as heady but tons of fruits, orange, mango,
grapefruit amazingly citrusy. Really awesome.

Overall I think it's a very good DIPA, but not heady.

Sounds like you guys are making some delicious biers. What hops are in the HT clone Coff!

LOTS! I think that the blend of hops is close but not what the Alchemist uses. My next attempt will have a little less Amarillo and more Simcoe and Centennial.

Heady uses Pearl malt as the base, I dont have that and didnt want to buy a sack when I already had 150 lbs of base malt so I mixed Marris Otter and 2 row to get close the color of Pearl, and the flavor I guess. I might ommit the Vienna and flip flop the 2-row and MO percentages next time...

Beautiful looking beer!

Wow. Good looking recipe. Are those six separate 5-day dry hops? Am I reading it correctly?

The dry hop is a little deceiving the way it is listed, it was an ounce each of those 3 hops for 5 days each. So an ounce each of Amarillo, Simcoe, and Centennial for 5 days, remove those hops and add the same blend again for 5 days.

Okay, yeah. After I posted I sort of realized that it looked like 2 dry hops. I may have to file this away for a later date. Right now my freezer is full of the 4 C's (2-4 oz. each) along with a lb. of nugget, a little simcoe and some Amarillo. I think it's time to brew up an IPA.

Sounds like an awesome mix.

So my brett pale ale has a pellicle. Some big white bubbles. Is this ok? Can I rack from under this and bottle? Also, can I still rinse the yeast and save?

Anyone ever brewed up a session IPA/ super-hopped APA (depending on how you look at it)? Some of my favorite IPA's hit that 7.5%+ range, but I really want to experiment with something with a ton of hop flavor that you can drink at length without getting hammered.

Related question, what do you think is an ideal ABV to target for a standard American IPA?

I'm all about hoppy APAs/session IPAs. I'm finding myself leaning more and more towards super flavorful, low ABV beers. I used to be all about ABV, gimme 12% DIPAs, as many as I can, but now I'd rather a 6-6.5% IPA or 4.5% APA that packs a hop punch.

Yeah I think that 6-6.5% range is really a nice spot. My next brew is a single hop Nugget pale ale, after that I'm going to brew either a Celebration clone or a freestyle Clean-Out-the-Freezer IPA.

Nothing wrong with a pellicle, its just the way Brett reacts to o2 in the headspace. So long as the gravity is stable, 100% Brett beer should be good in the 4-8 week mark closer to 4 though, you should be good to go to bottle. Yea rack from under it, but I kind of always thought that was funny bc youre not going to rack from above a pellicle .

Yea definitely can rinse and save, no different than youre normal saccharomyces. For me, I just save the slurry anymore, rinsing is such a pain in the ass for me and if I am going to use that slurry within a month Im not worried about it.

Another thing, I store all my Brett slurries at room temp. I dont have enough technical background to tell you why, but Chad Yakobson does so and has info to back it up so if its good for him its good for me. He actually says that room temp is the ideal condition to store Brett long term.

Thanks for the info Coff. In regards to yeast slurries. I have some left over from a brew I just finished, i have about 3 pint mason jars 1/2 full of cal ale slurry. When I go to pitch into my next brew, do I just pitch one? Two? I never know how much yeast is in there.