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If you don't taste in the gose, you'll be fine with this. I'm pretty sensitive and found it hard to get through the Gose when I had it.
I'm guessing it was probably an issue with that particular batch. I'm pretty sensitive to diacetyl in blind sensory analysis and off-flavor detection and I've never found it in their gose.
 
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Well a new brewery opened up nearby. The owners are a couple of friends, one of which is an awesome brewer who has taught me a ton about brewing with mixed cultures. It's been a long time coming but they are finally here and it's been great. It feels good to have a place to go and get a tart beer that's not a fruited berliner that strips the enamel off your teeth.

They do have a serious issue though, they don't really have enough of their own beer. All the stuff is barrel aged with mixed cultures so they only have one of their beers on tap. The guest beers are solid though, not many other places have **** like Anchorage Galaxy or jolly pumpkin bam biere on tap.
 
Well a new brewery opened up nearby. The owners are a couple of friends, one of which is an awesome brewer who has taught me a ton about brewing with mixed cultures. It's been a long time coming but they are finally here and it's been great. It feels good to have a place to go and get a tart beer that's not a fruited berliner that strips the enamel off your teeth.

They do have a serious issue though, they don't really have enough of their own beer. All the stuff is barrel aged with mixed cultures so they only have one of their beers on tap. The guest beers are solid though, not many other places have **** like Anchorage Galaxy or jolly pumpkin bam biere on tap.

I assume you're talking about Odd Breed? And yeah, Matt is a really good brewer, known him for a few years (since the Wild Oak days) and have always been impressed with his stuff.
 
I assume you're talking about Odd Breed? And yeah, Matt is a really good brewer, known him for a few years (since the Wild Oak days) and have always been impressed with his stuff.
Yep, Matt's awesome. He's helped me with brewing advice more times than I can count. He even gave me his culture to use, it's on the fourth generation now since I got it and is making awesome beer out of simple extract recipes.

I remember wild oak, they went to a lot of festivals but never got a business up and running. I'm glad he decided to partner with Dan who had enough experience running a business to make it a reality.

Im pretty stoked for the bottle club too. I dropped my catador membership and picked up an odd breed one, it's about the same price and I figure if it goes to **** at least I helped out a couple friends. I really hope they succeed. I love that style of beer but who knows if there are enough other people that do.
 
And then Team Boston visited the sea:

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caguiar

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Bang at the sea...

Was looking for a picture today and found this post; this **** happened like three and a half years ago in the middle of Gang Bang Round 5 and I still have a massive scar on my leg from falling off a rock.

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Looks like the veil has gone full ranch dressing

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All jokes aside, they also posted a temperature reading of 120F, and that liquid running off into the kettle.

Part of me wonders if they are making a "milkshake" reference but that's actually the first runnings of a turbid mash.
 
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