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It tastes just like Fruit Loops. Gross.

Almost any moderate gravity beer should be ready by 4 weeks. An IPA would usually be at its best around then. 10-14 days ferment, 3 days cold crash, keg, carb, drink.

Some of Jolly Pumpkin's beers are very sour. Especially the grand reserves.

I might be wrong but I seem to remember Ron from JP saying they are available anywhere Whole Foods is allowed to sell beer. You might check there.

I'm not sure that "aquired taste" is the right term. For me I hated the first few sour beers I tried and they were all pretty highly rated beers. Hell, I dumped a Cantillion Grand Cru. Then several months later I picked up another and loved it. My friends have had similar experiences. It seems...

I think you probably have it right. Those styles are pretty low on carbonation.

My favorite hefes always have big clove phenolics like Schneider Weiss. But being a Trader Joe's beer which knows. There stuff is sometimes very old. I bought a Vienna Lager from them that was so oxidized it tasted like wet cardboard coated in very old caramel. Disgusting.

I agree. I did work in restaurants and bars for years repairing equipment. After awhile I got to know the managers and owners pretty well. I have been told numerous times that if they ran out of Budweiser they would just put Miller on that tap, or vice versa. Nobody ever noticed.

They are both very good books. But they are very technical, especially the yeast book.

Its strange. I love really peat heavy Scotch but hate it in beer. I can't explain it.

I have a new one for me. Maybe not the worst but definatly undrinkable. Dogfish Head Immort Ale. The flavor of peat smoke in a beer makes me gag. It almost made me vomit.

Another Challenger lover. I never make an hoppy English beer without it. And like you said it works in APAs as well.

Most of my beers are either to style or to style but... Meaning its an amber ale but too hoppy, a saision but session strength, a Porter but with 30% rauchmalt.

Definitely craft in my opinion. And definitely good.

Totally agree on both points. 120 is sickly sweet and magic hat just sucks.

That's funny. I loved that beer. It was my second favorite of those special batches after Batch 7000.

Yeah. It was kind of fun but when I got to 50 there was no point. I deleted it a couple weeks ago.

What temp do you ferment at? What temp are your beers stored at? How long does it take for this flavor to develop? Also not all infections will create sourness. Some are just very phenolic.

No but if I am brewing on a cold day I drink a hot scotchie or two. For those who haven't heard of this you fill a coffee mug with first runnings from your mash and add a shot of Scotch.

If the flavor is increasing over time you are dealing with a bacterial or wild yeast contamination.