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Maybe I missed it. What yeast was used? I just did a Bry97 and that stuff takes forever to get going. Makes me nervous, bur it tasted great coming out of the primary. Never saw really vigorous airlock activity either, but it finished at 1.004.

I know I am late to the party, but I gotta jump in here. I personally love diabolical. I think it is full of citrus. Although I have had an old one once that was pretty awful.

I just want to point out the the one with pigs head, brewed by Right Brain, won a gold a GABF, I doubt it would have won if it was a bad beer. Is it flying dog that does the oyster one? I think that one is pretty good too. Is it necessary? Hard to say, but some of the more extreme combinations...

Yeah I shipped it. My crappy phone won't access the stickies though.

Yeah, they know what they are doing. They give love to the locals too, by doing things like not announcing that they have released things like black note.

Perfect. Thanks.

I have tried looking around, but haven't seen anything said about what kind of shipping. Is it just standard or next day?

What town in west michigan?

I have some founders one time releases too. Bolt Cutter or Sweet Repute and a few BCBS.

Would fresh hopslam do it for you? Say 4?

I had a feeling, only because I had the same issue.

How are you measuring? With a hydrometer? Or refractometer?

I love 120 and I don't think it is overrated at all. It is unlike any beer I have had. Well balanced for an 18%+ beer. I had it relatively fresh too. More like a wine than an ale.

If I are worries about the harshness and would rather have these flavor forward, try first wort hopping. And forego the 60 minute.

One more example, just because it is one of my favorite beers ever. Spruce pilsner by shorts in northern michigan.tastes like an IPA. Uses the new spruce tips found in spring.

This is all very interesting to me. My buddy starts his brews warm and moves them to a cooler temp after a few days. He said that is what Palmer has recommended in the past. Not sure of that info is still accurate though.

Maybe try FWH with the citra

Nonsense. The yeast content is higher and they have been more active. That will impact the taste. Furthermore they have been sitting in the bottle longer, which, even though I disagree that it will make the beer inferior, will impact aroma. Furthermore force carbing and bottle carbing have a...

Yes and bottle conditioning also provides more depth of flavor than force Carb, which is why Founders beers for example taste cleaner and the Bells has more "character". I am aware of what the styles are and didnt call an aged DIPA a barley. I just meant most of you couldn't tell the difference...

No I am just speaking from experience. I think the beer changes but I don't think it is better or worse really.