We harvested the hops on the 5th of September, racked on the 9th, and bottled with 2/3 c cane sugar on the 20th. The resulting beer was malty and thick--with a pleasant hop taste that was not overly bitter. Similar to the Hale's October beer. Potentially similar (I tried this beer a year after the homebrew) to the Hopped Red beer from the Green Flash Brewery, San Diego.
Group thoughts: the resulting beer was a crisp, clear beer with a strong flora (hop) taste. It was refreshing, though not too complex. A few people commented that it would make an excellent summer beer. It had good carbonation.
Michael's thoughts: the beer was a beautiful golden-amber that was also quite clear but still had some depth of color. While pouring, there is a strong floral hop smell. However, the beer was slightly over-bittered, which made the delicious wet hop flavors too subtle. It also was a bit over-carbonated. I need to aim for more hop flavor, more malty body, and a little less carbonation.
Batch sparged, with around 5 gallons of water total including the lauter.
Tasting notes: the body was lacking some substance because of the low efficiency we had in the mash. Very pleasant hopiness.
Tasting notes: EXCELLENT! Pleasant Cascade aroma, thick malty taste w/out being overly sweet. High balanced hopiness. Fruity 1332 (NWPA yeast) taste. After aging, however, I sometimes found the beer overly bitter. Maybe less Amarillo? 1 oz?
I would like to try a different yeast. Maybe [http://www.wyeastlab.com/hbyeaststraindetail.cfm?ID=139 Wyeast 1332] or [http://www.wyeastlab.com/hbyeaststraindetail.cfm?ID=11 Wyeast 1272].
Mash: 6 gallons 165F for 1 hr, stirring every 20 minutes.
Lauter: 4 gallons 175F for 15 minutes. Recirculated until clear.
Next time: use only 3 gallons for the sparge.