TOPIC:

Thanks to all for the welcome.
halite.
The "All Chinook IPA" is a winner. Not only did I use Chinook for bittering and aroma but I dry hopped with it also. It reminds me of one of my favorite local craft beers that I couldn't quite place the taste. I now know their secret. I may have to rethink my use of hops and get more adventurous!

Cheer bob, post the recipe I would be interested in giving that a go

Here is the pdf file from the recipe I used.
[url:1sr0lgy0]http://www.northernbrewer.com/documentation/allgrain/AG-ChinookIPA.pdf[/url:1sr0lgy0]

I did play with this recipe a bit. I replaced
0.75 lbs. Belgian Caramel Pils with 1.00 lbs and
0.25 lbs. Briess Caramel 120 with 0.50 lbs

I did that only because I was finishing off a bag. I would stay with (or as close to) the original recipe for the first time. The yeast I used was SAFALE US-05. This is a hoppy brew but not a taste bud killer. I do have a passion for hops. I use "Hop Vodka" to spice up my (so so) beers. [url:1sr0lgy0]http://www.stempski.com/hop_vodka[/url:1sr0lgy0]

never even heard of hop vodka....might give it a go! seems interesting........Oh, and welcome aboard!!!!

"BobBrews":1sfteclp wrote: Thanks to all for the welcome.
halite.
The "All Chinook IPA" is a winner. Not only did I use Chinook for bittering and aroma but I dry hopped with it also. It reminds me of one of my favorite local craft beers that I couldn't quite place the taste. I now know their secret. I may have to rethink my use of hops and get more adventurous![/quote:1sfteclp]

+1 on that, I recently did an all chinook IPA and it'd very nice as a flavour hop. There's something spicy about it. give it a go