I tapped the keg of MadelIPA last night and I’m pleased to report that it f*@%ing rocks. I made a few changes, including dry hopping the keg with 2 ounces of Santiam hops. It added a nice mellow but citrusy and very complimentary throat to the beer. Given it’s significant bittering, it’s a welcome addition. The 134 IBU aren’t apparent now, unlike the painful bitterness that existed when I sampled between primary and secondary fermentation, but it’s still a bitter beer.