Pittsburgh

[preluderl]

I'm just honored that the Shugmeister quoted me iwbh.

 

[dadavat]

I'm not looking to change your mind. I had a much different outlook of it that was more in line with your wife's. The Hill Farmstead comparison is really what gets me. The lack of tartness and carbonation disqualifies the comparison right out of the gate. If Hill Farmstead actually made beers that were similar to that one we wouldn't be having this conversation because nobody would've ever heard of Hill Farmstead and if Insurrection continues to put out beers like that nobody who isn't a yinzer will know(or care) who they are.

I think that it certainly had a degree of tartness, but to a restrained level, which I feel is very difficult to pull off. I also think that apparent acidity increases with carbonation so once this conditions for a little while it's only gonna get better. This is what's great about this hobby though is that we all see through different lenses. In before foggy lenses comments

 

[shuggy1]

I think that it certainly had a degree of tartness, but to a restrained level, which I feel is very difficult to pull off. I also think that apparent acidity increases with carbonation so once this conditions for a little while it's only gonna get better. This is what's great about this hobby though is that we all see through different lenses. In before foggy lenses comments

The tartness was so restrained as to be basically nonexistent. I shared the bottle I purchased with a random couple beside me and they mentioned there wasn't much tartness to it. Added carbonation would go a long way to help that beer. That could take years to develop if it even reaches an acceptable level at all. Really disappointing given the package size and price were very attractive.

 

[dadavat]

The tartness was so restrained as to be basically nonexistent. I shared the bottle I purchased with a random couple beside me and they mentioned there wasn't much tartness to it. Added carbonation would go a long way to help that beer. That could take years to develop if it even reaches an acceptable level at all. Really disappointing given the package size and price were very attractive.

I would wager that they rushed it out before letting it condition too long. Especially if it does have Brett like they say. Didn't taste bone dry to me so there's probably enough for it to carb up. I'll store one warm for a few weeks and see what happens.

 

[docreight1]

I shared a insurrection bottle with my brother last night. A different animal than any hf beer I've had but can def see the comparison in the way the subtle acidity comes out as a background note that doesn't overwhelm everything else. The citrus zest added a nice roundness that I enjoyed and adds to the experience as well.
My brother while he is not a master amateur cicerone intern like myself, noted he also really enjoyed the beer and expected more tartness based on the sharpness of the aroma on the initial pour.

 

[Tedwarhc]

Speaking of tartness. Who is excited for some PB&J today?!

 

[dadavat]

Speaking of tartness. Who is excited for some PB&J today?!

I had a PB&j Porter from Georgia recently that was pretty good.

And I wish someone would take one for the team and try those DL saisons

 

[shuggy1]

I would wager that they rushed it out before letting it condition too long. Especially if it does have Brett like they say. Didn't taste bone dry to me so there's probably enough for it to carb up. I'll store one warm for a few weeks and see what happens.

A few weeks will provide nothing. Revisit in 52+

 

[Evahflow]

I would wager that they rushed it out before letting it condition too long. Especially if it does have Brett like they say. Didn't taste bone dry to me so there's probably enough for it to carb up. I'll store one warm for a few weeks and see what happens.

They bottled it May 9th. So almost 10 weeks in the bottle. I was surprised at the lack of Carb. I know the last one they had carbed more than they wanted for some bottles. Maybe they were a bit too cautious this time. I know that is something that would keep me up at night if I were to ever start a brewery. I ended up just splitting a bottle with someone and not taking any to go. Maybe I'll regret not grabbing any in 6 months or so.

 

[preluderl]

They bottled it May 9th. So almost 10 weeks in the bottle. I was surprised at the lack of Carb. I know the last one they had carbed more than they wanted for some bottles. Maybe they were a bit too cautious this time. I know that is something that would keep me up at night if I were to ever start a brewery. I ended up just splitting a bottle with someone and not taking any to go. Maybe I'll regret not grabbing any in 6 months or so.

53+ weeks, IMO.

 

[dadavat]

They bottled it May 9th. So almost 10 weeks in the bottle. I was surprised at the lack of Carb. I know the last one they had carbed more than they wanted for some bottles. Maybe they were a bit too cautious this time. I know that is something that would keep me up at night if I were to ever start a brewery. I ended up just splitting a bottle with someone and not taking any to go. Maybe I'll regret not grabbing any in 6 months or so.

Yeah bottle conditioning definitely seems like black magic sometimes. I bottled a 9 month old saison yesterday and pitched Brett dregs and champagne yeast. Hopefully that gets me there. I've been consistently slightly undercarbed with all of my beers so I went a little further this time. Hopefully they don't blow up on me.

 

[Evahflow]

Yeah bottle conditioning definitely seems like black magic sometimes. I bottled a 9 month old saison yesterday and pitched Brett dregs and champagne yeast. Hopefully that gets me there. I've been consistently slightly undercarbed with all of my beers so I went a little further this time. Hopefully they don't blow up on me.

Yeah I use a method with Champagne yeast and since doing that I've had perfect conditioning every time. I know Brad at Insurrection was using the same method before(not sure if he still does) so that's why I was surprised at the low carb. Maybe he was shooting for it to be lighter though who knows. My bottles usually carb completely in a day and from there on it's just conditioning time. I usually aim fairly high 3.4-3.6 volumes.

 

[epicureIO]

Yeah I use a method with Champagne yeast and since doing that I've had perfect conditioning every time. I know Brad at Insurrection was using the same method before(not sure if he still does) so that's why I was surprised at the low carb. Maybe he was shooting for it to be lighter though who knows. My bottles usually carb completely in a day and from there on it's just conditioning time. I usually aim fairly high 3.4-3.6 volumes.

When using champagne yeast do you try to minimize the existing yeast so that it doesn't make it into the bottles or just let it ride?

 

[Evahflow]

When using champagne yeast do you try to minimize the existing yeast so that it doesn't make it into the bottles or just let it ride?

No not at all. I just use the champagne yeast for quick even carbonation. I was getting really terrible uneven carb before switching to this. Now I get really nice small bubbles. The strain I use isn't a killer strain or anything. It seems to just eat whatever table sugar I add during bottling and then gives up and the Brett/whatever else makes it into my beer continues to develop with time.

 

[epicureIO]

No not at all. I just use the champagne yeast for quick even carbonation. I was getting really terrible uneven carb before switching to this. Now I get really nice small bubbles. The strain I use isn't a killer strain or anything. It seems to just eat whatever table sugar I add during bottling and then gives up and the Brett/whatever else makes it into my beer continues to develop with time.

I will be trying this with our saison that we usually use a Belgian strain with but tried a farmhouse blend this time around and have it sitting in a 5g oak barrel. High hopes... still not certain how I'm going to get the beer out.

 

[docreight1]

I just bottled a mixed ferm beer with champagne yeast for the first time. So far so good. About two weeks in the bottle carb is what I would typically expect after a month or more of bottle conditioning. Google bob Sylvester bottle priming on milk the funk for more details.

 

[PSUMike]

https://www.pastemagazine.com/artic...t-sourwild-ales-blind-tasted-and-ran.html?a=1

Ummmm...#31?

 

[preluderl]

https://www.pastemagazine.com/artic...t-sourwild-ales-blind-tasted-and-ran.html?a=1

Ummmm...#31?

I've never even heard of that place.

 

[greg4579]

I've never even heard of that place.

I stopped there before on one of my fishing expeditions. Their beers show up on tap around here and I have largely seen them as serviceable. The brewpub is a cool spot and definitely worth a visit if you are in the area (Indiana). All their hoppy stuff has been good but not great IMHO. I had no clue they were doing wild ales. I had a barrel aged brown ale they bottled before and it was awful.

Noble Stein is out that way as well, and I have yet to try anything from them. Their is also a distillery out there but the name escapes me.

 

[epicureIO]

Stopped in to Voodoos new spot in Meadville and it's friggin' gigantic. Pretty quiet in there on Sunday but 24 beers on tap. 4 or 5 years of BBVD, 2 Live Gran Cru #3, Taco Flavored Kisses, and unbarrel BM. No real food options to speak of but looked to be in the works. I did not get to try much with the fam with me but the amount of people it could hold and brewing space was very impressive.

 

[docreight1]

Their is also a distillery out there but the name escapes me.

Disobedient spirits. Started by two guys were professors at IUP.

 

[Matthouse3]

I stopped there before on one of my fishing expeditions. Their beers show up on tap around here and I have largely seen them as serviceable. The brewpub is a cool spot and definitely worth a visit if you are in the area (Indiana). All their hoppy stuff has been good but not great IMHO. I had no clue they were doing wild ales. I had a barrel aged brown ale they bottled before and it was awful.

Noble Stein is out that way as well, and I have yet to try anything from them. Their is also a distillery out there but the name escapes me.

What's your boy Helmut have to say about them?

 

[dadavat]

I've never even heard of that place.

i had a NE style ipa from them somewhere recently and it was pretty rough

 

[moarhops1]

i had a NE style ipa from them somewhere recently and it was pretty rough

Haze Frehley was a little gritty but I thought their Spel Czech Pils was decent. Also had a Mosaic IPA from them that was a little rough. I'll probably give them another shot.

 

[dadavat]

Haze Frehley was a little gritty but I thought their Spel Czech Pils was decent. Also had a Mosaic IPA from them that was a little rough. I'll probably give them another shot.

How the hell do you screw up a mosaic ipa?

 

[shuggy1]

Good brewing talk recently. Kudos to the few of you.

I've had seven beers from Levity. That's typically thought of as a lucky number but for them it wasn't. One through six weren't either. No real desire to shoot for eight.

How the hell do you screw up a mosaic ipa?

Using mosaic is the best way to screw up a mosaic ipa.

 

[moarhops1]

How the hell do you screw up a mosaic ipa?

Lots of bitterness, a **** ton of bitterness. And it was a 5%, so thin & bitter.

 

[OneDropSoup]

Haze Frehley was a little gritty but I thought their Spel Czech Pils was decent. Also had a Mosaic IPA from them that was a little rough. I'll probably give them another shot.

Was surprised by how much I liked the Spel Czech, given how much I didn't really like their brown.

 

[kbuzz1]

Good brewing talk recently. Kudos to the few of you.

compliments?

 

[Kinney]

Mosaic Jam is ******* delicious. Infinite Highway very good after a couple weeks in the cans too.