TOPIC:

1. TheBeerNut (All-Citra pale ale)
2. baconsarnie (Value of Life IPA)
3. pod_021 ( dunkelweizen )
4. Halite (Pale Ale)
5. Andrew (APA)
6. irokie (Rusty Chain APA)
7. Saruman (Hoptimus Prime)
8. Kev2403 (Donkey Punch Double IPA)
9. Naillo
10. Partridge9 - ATC-Pilsner & 1098-Ale & Wit3 (if ok)
11. KeeganAles - (Sputnik - amber)
12. bighair (Weisse & Wit prototypes if ready)
13. jimmy (crouching pils - hidden ale)
14. Will_D: Not sure yet Maybe Bread and JG fittings
15. Nigel_C (Belgian Dark Ale)
16. Biertourist (1850 Historical Porter- oak and bug aged)-I'm also bringing an 1850 Historical Portercake that my wife is making.


-I'm putting my self on the list tentatively as I'll have to weasel my way out of going to a class my wife wants me to go to...


Adam

&amp;quot;Saruman&amp;quot;:16wicraf wrote: Should be interesting. I fly to London the next morning for the Beer Bloggers conference. My poor liver <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

1. TheBeerNut (All-Citra pale ale)
2. baconsarnie (Value of Life IPA)
3. pod_021 ( dunkelweizen )
4. Halite (Pale Ale)
5. Andrew (APA)
6. irokie (Rusty Chain APA)
7. Saruman (Hoptimus Prime)[/quote:16wicraf]


Rueben, that's a great name but it would be even better if it was a hoppy "Black IPA":
[i:16wicraf]"Hopitimus Prime: Pale ale in disguise!"[/i:16wicraf]
<!-- s8) --><img src="{SMILIES_PATH}/icon_cool.gif" alt="" title="Cool" /><!-- s8) -->

Adam

&amp;quot;Biertourist&amp;quot;:2krqkoer wrote: 1. TheBeerNut (All-Citra pale ale)
2. baconsarnie (Value of Life IPA)
3. pod_021 ( dunkelweizen )
4. Halite (Pale Ale)
5. Andrew (APA)
6. irokie (Rusty Chain APA)
7. Saruman (Hoptimus Prime)
8. Kev2403 (Donkey Punch Double IPA)
9. Naillo
10. Partridge9 -
ATC-Pilsner - Pilsner - 1055 - 1010 - 5.8% ABV
1098-Ale - Ale - 1049 - 1011 - 4.7% ABV
11. KeeganAles - (Sputnik - amber)
12. bighair (Weisse & Wit prototypes if ready)
13. jimmy (crouching pils - hidden ale)
14. Will_D: Not sure yet Maybe Bread and JG fittings
15. Nigel_C (Belgian Dark Ale)
16. Biertourist (1850 Historical Porter- oak and bug aged)-I'm also bringing an 1850 Historical Portercake that my wife is making.
Adam[/quote:2krqkoer]
Guys I have done up some comment cards for the next meet up. People can leave feedback about the beer they have tried and then this feedback to be passed back to the person who brought the beer.
I was going to print out 8 cards (two sheets) for each beer and bring a few pens! The objective is to encourage brewing and provide feedback to the brewer who worked so long producing his beer.

Simply alter your beer entry to include more detail, like Name / Style / SG / TG / ABV - as I have above.

Of course if you dont want feedback/comment cards - that's ok too.

[img:2krqkoer]http://i.imgur.com/oe7ou.jpg[/img:2krqkoer]

Umm... I hope everyone is ready to try a sour beer.

It already had a nice acidic backing to it, but I think its actually getting MORE sour as time goes on...


I tried to pasteurize it for 30 minutes about 5C below the ethanol evaporation point; a supposed "low temperature, long duration" method, but I'm thinking that SOMETHING survived the process; considering how fast the acidity has increased and considering that lacto has the highest heat tolerance I know where my money is.

By next Thursday I expect it will be more sour than roasty/bread crusty.



I still like it a LOT but I think I have more of a tolerance for sour than most.
(Looks like I'm going to be buying new keg gaskets and beer line after this one.... CRUD.)

Organisms that are both pretty temperature AND acid tolerant... what did I get myself into? -Maybe I should resort to a caustic cycle to make sure I can kill these things when its all said and done. (Caustic scares the crap out of me, though....)

Hmm... The CO2 is cranked WAY up and the temperature WAY down; CO2 is technically an acid. -John, do you notice an increased perception of acidity as CO2 levels go up, or are we talking about PH decreases below the perceptible level?
-I'm going to crank the CO2 down and taste again in 2 days.

[Edit] It WAS the insanely high CO2 + the low temps which were hiding the roasty/toasted bread notes. I like this one better with lower carbonation and higher temps. It's probably going to be a shock to the system for some people with brown malt, high acidity, brettanomyces flavours, and considerable oak flavours, so it could be 5 new flavour experiences in one beer.


Adam

Due to a certain Royal prescence are there any traffic restrictions in effect round the B&C??

Ps: I am Welsh so she's nothing to do with me!

Will

Won't be making it down unfortunately. Seems I will be minding the kids while my wife goes out! Guess I'll just sample some beers at home!

1. TheBeerNut (All-Citra pale ale)
2. baconsarnie (Value of Life IPA)
3. pod_021 ( dunkelweizen )
4. Halite (Pale Ale)
5. Andrew (APA)
6. irokie (Rusty Chain APA)
7. Saruman (Hoptimus Prime)
8. Kev2403 (Donkey Punch Double IPA)
9. Naillo
10. Partridge9 - ATC-Pilsner & 1098-Ale & Wit3 (if ok)
11. KeeganAles - (Sputnik - amber)
12. bighair (Weisse & Wit prototypes if ready)
13. Will_D: Not sure yet Maybe Bread and JG fittings
14. Nigel_C (Belgian Dark Ale)
15. Biertourist (1850 Historical Porter- oak and bug aged)-I'm also bringing an 1850 Historical Portercake that my wife is making.