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Where the Scriddley starts to pow

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In the fermenter

Posted by phourigan on April 22, 2010

I’ve got an Imperial IPA that’s just waiting for some dry-hopping.  I’ve also got a Hop Devil clone in the bottle that could use some more time to mature, but I get impatient.

I was really impressed with the Belgian IPA I made a couple of months back.  Maybe it was the Belgian yeast masking the off-flavors, but it sure tasted spectacular.  I’ve never been one to go all-out for a Belgian, but this was one of the best beers I’ve made.

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