It just takes one flocking fruit fly…So an hour or so ago I posted a picture of the last pint of a delicious ale from a keg that just kicked. .
Instead of doing the smart thing and calling it a night, I decided to have a nightcap. I pulled the first pint of a keg that had been conditioning in the fridge. Acetobacter up the kazoo! A true dumper! Immediately I was pissed; but now, not so much. It's just water, I mean beer, under the bridge.
In thirty years of this hobby; this was about the fifth batch I dumped. Thinking about the paucity of dumpers in my long career made me smile for a few reasons :
1. I'm obviously a master brewer.
2. Obviously my process is close to flawless.
3. Apparently I like shitty beer.
4. Apparently my palate sucks.
Whatever, I'll be cleaning those kegs tomorrow and refilling them with the nectar of the gods.
You're my new hero. My brain doesn't think like this. Love this whole ideaHB Blackcurrant IPA. Maris Otter and a bit of Carapils for malt. Hopped with Bramling Cross for 78 IBU. For yeast I used the yeast cake of a Dark Mild made with Wyeast London ESB. 9 days sitting on thawed flash frozen blackcurrants mashed with a potato masher.
Tastes tart, bitter, and good. It reminds me a bit of Lambrusco.
I ended-up with 7.6% ABV, so one could call it a light DIPA with a full days supply of vitamin C!
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They were ripe almost to rotten, caramelized by roasting, and puréed. Then added to both the mash and the fermentor. Unfortunately, I can’t discern any plantain flavor.,.but it is still a great stoutDid the plantains add a noticeable flavor? Also, what ripeness were they?