Random Beer Thoughts

[Jnorton00]

Trou du Diable purchased by MolsonCoors... wut

http://www.newswire.ca/news-release...x-pints-specialty-beer-company-656394273.html

 

[Beer4B]

A conversation about how crappy the trade culture is now and nobody knows how to send extras?

 

[KeKeKumba]

Eh, Trou Du Diable is overrated as ****. Peace.

 

[pen15clubmember]

A conversation about how crappy the trade culture is now and nobody knows how to send extras?

Yeah I'm having flashbacks to ~2011

Part of me would like to get back into sending boxes back and forth with a few people but not sure if it would be worth the trouble.

 

[jdd419]

Yeah I'm having flashbacks to ~2011

Part of me would like to get back into sending boxes back and forth with a few people but not sure if it would be worth the trouble.

This is why the BIFs around here are so much better. Trading is a hassle, send me good locals and I'll do the same.

 

[Beer4B]

Confession: there is a twinkle in my eye whenever I hear about another #newmoney hype stout proving to be infected. I hate it for the brewer but if you are going to charge such premiums then I don't feel so bad. I am a dirtbag, though.

 

[JCastle1]

Moving and packing has made me realize that I have way too much glassware (especially stemware). Need to get rid of some of these.

 

[BadJustin]

Moving and packing has made me realize that I have way too much glassware (especially stemware). Need to get rid of some of these.

Yeah, same here. Didn't even unpack most of it. **** it.

 

[dbannister]

Moving and packing has made me realize that I have way too much glassware (especially stemware). Need to get rid of some of these.

Have this exact problem and the same with brewery shirts. Yet I continue to buy more ... oh well.

 

[JulianB1]

Have this exact problem and the same with brewery shirts. Yet I continue to buy more ... oh well.

Yep, same here. I'm addicted to both.

Confession: there is a twinkle in my eye whenever I hear about another #newmoney hype stout proving to be infected. I hate it for the brewer but if you are going to charge such premiums then I don't feel so bad. I am a dirtbag, though.

I enjoy the incredible levels of rustle and drama it creates on basically every platform but TalkBeer.

Also fun is when all the instaronies try to flash their brewing knowledge and get things completely wrong. Did you know that because a stout has a heavy diacetyl presence, it must be infected?

 

[Beer4B]

I enjoy the incredible levels of rustle and drama it creates on basically every platform but TalkBeer.

Also fun is when all the instaronies try to flash their brewing knowledge and get things completely wrong. Did you know that because a stout has a heavy diacetyl presence, it must be infected?

Whoa, just found out that the Medianoche Reserve I was inspired by cost like $55?! Is that right? If so...

 

[JCastle1]

heavy diacetyl presence, it must be infected?

To be fair most people are also reporting that it's tart which combined with diacetyl likely indicates pediococcus contamination.

 

[drgarage1]

To be fair most people are also reporting that it's tart which combined with diacetyl likely indicates pediococcus contamination.

Yep. Usually only one suspect when you get descriptions of “buttery cherries” in a stout.

 

[JulianB1]

To be fair most people are also reporting that it's tart which combined with diacetyl likely indicates pediococcus contamination.

Oh sure, I'm not saying that it's not. Just that some of these guys have no clue what they are talking about when they leap from "movie theatre popcorn" to "infected".

Totally agree that most of what people have said so far indicates a likely pedio-based issue.

 

[wuntrikpony]

Did you know that because a stout has a heavy diacetyl presence, it must be infected?

If people are reporting diacetyl in a BA stout, wouldn’t bacterial infection be the most logical conclusion to jump to? What would be an alternative explanation? And let’s assume for argument sake that it isn’t a pastrystout aged on dippin dots, mike & Ike’s, and movie popcorn.

 

[drgarage1]

If people are reporting diacetyl in a BA stout, wouldn’t bacterial infection be the most logical conclusion to jump to? What would be an alternative explanation? And let’s assume for argument sake that it isn’t a pastrystout aged on dippin dots, mike & Ike’s, and movie popcorn.

Underpitching would do it.

 

[JCastle1]

If people are reporting diacetyl in a BA stout, wouldn’t bacterial infection be the most logical conclusion to jump to? What would be an alternative explanation? And let’s assume for argument sake that it isn’t a pastrystout aged on dippin dots, mike & Ike’s, and movie popcorn.

Excessive free amino nitrogen in the wort or oxidation can also cause diacetyl.

 

[wuntrikpony]

Underpitching would do it.

But if the beer was fermented poorly, why would they put it in a barrel? Also, that would mean that every bottle should have the same issue, no?

 

[Beer4B]

But if the beer was fermented poorly, why would they put it in a barrel? Also, that would mean that every bottle should have the same issue, no?

Check untappd...looks like most are hitting the same timeline. And the brewery knows it while posting on every one of them. (good for them reaching out, no idea if they knew/know)

 

[drgarage1]

But if the beer was fermented poorly, why would they put it in a barrel? Also, that would mean that every bottle should have the same issue, no?

Totally! I was just answering your direct question. This is either pedio or an unknown wild LAB.

As to why a brewer would put a poorly fermented beer in a barrel, are you familiar with Dark Lord?

 

[wuntrikpony]

Totally! I was just answering your direct question. This is either pedio or an unknown wild LAB.

As to why a brewer would put a poorly fermented beer in a barrel, are you familiar with Dark Lord?

Cool...was just making sure | wasn’t missing something.



Also, touché.

 

[JCastle1]

As to why a brewer would put a poorly fermented beer in a barrel, are you familiar with Dark Lord?

 

[wuntrikpony]

Excessive free amino nitrogen in the wort or oxidation can also cause diacetyl.

Could that diacetyl from oxidation come out post barrel aging or after bottling?

 

[drgarage1]

Could that diacetyl from oxidation come out post barrel aging or after bottling?

Definitely. I've had beers of mine when I haven't been careful develop diacetyl during racking.

Hell, if you leave a bottle-conditioned beer open overnight in a glass, I guarantee you'll taste butter in in the next morning.

 

[wuntrikpony]

Definitely. I've had beers of mine when I haven't been careful develop diacetyl during racking.

Well ****...never heard it could develop that far down the line. I’ve heard lots of stuff about THP(which gets confused with diacetyl) after bottling of wild beer.

 

[drgarage1]

Well ****...never heard it could develop that far down the line. I’ve heard lots of stuff about THP(which gets confused with diacetyl) after bottling of wild beer.

Happens more with clean beer -- wild beer, provided it has enough viable brett, will clean up any diacetyl.

 

[ggfunk]

 

[reverseapachemaster1]

pastrystout aged on dippin dots, mike & Ike’s, and movie popcorn.

ISO when some Florida brewery makes this. No extras

 

[JulianB1]

But if the beer was fermented poorly, why would they put it in a barrel? Also, that would mean that every bottle should have the same issue, no?

No, diacetyl can't be controlled in that way from what I understand. It doesn't present itself uniformly across a batch of beer where it's present.

 

[falc0n26001]

A page into the diacetyl conversation and I still have no idea what beer you guys are talking about...