Official SA Bishop's Barrel thread

Wonder if they need to wax the bottles.

 

Then they'll be the ranger creek of Houston lol

 

Wax doesn't equal Ranger Creek. lol

 

"This bb1 is tasting infected, anyone else?"

lol.

 

What about not using screw tops

 

I remember them saying "You might not wanna age this one, It's been sitting in a barrel for over a year already - It's best to drink this one right away!"

 

I don't think this is the problem at all. And screwtops aren't either (as previous posts have pointed to scientific studies showing no affects..or is it effects..perhaps both...of screwtops vs pry offs)

Rather I think the beer was so great fresh that unlike previous SABC beers like DR5 and 6 (both of which I had recently and were amazing) that BB#1 is just not best aged. I think however BB#2 is nowhere close to peaking.

Anyway I don't think we disagree but I didn't want to give the impression that storage was an issue although its entirely possible it did play a role in any individual bottles taste.

I popped my bottle around 60degrees if that helps others manage their bottles. Again slight soy sweetness, not off putting...I had a couple very little bits of sediment at the bottom of my glass after a vigorous pour (about the size of kosher salt). Maybe this additional info helps maybe I'm just practicing digital diarrhea.

 

I've responded to the use of screw caps versus pop top before. During CBC, a couple years ago, there was a seminar on crowns. No study has proven one is better than the other to prevent oxygen ingress. And there's been many studies. I once believed that pop tops are better but after reading the scientific studies, it becomes an aesthic argument.

 

Using pry-offs on one beer and twist-offs within the same end would confuse people to no end as well. Might lead to some bloody palms and people thinking they are girly men.

 

So the only difference between 1 and 3 is the yeast strain? So that does make it the same beer, basically.

 

Cork, Cap, and Wax

Repeat

 

It can make quite the difference! Cf. Stone IPA vs. Cali-Belgique IPA, or OG Black Metal vs. Farmhouse Black Metal.

 

The base beer is still going to be thinner than I'd personally prefer.

 

Which is why it depends on the yeast. If it is just another clean English Ale yeast, then it won't impact the flavor much. Obviously, a Saison or other Belgian strain would make a difference. Since the comment was just a nonspecific "different" yeast, I'd lay odds that the beers are verrrrrrry similar.

 

Yeast makes a hell of a difference

 

Yeast CAN make a hell of a difference.

I'm pretty familiar with how beer works, folks. My point, again, is that if the yeast DOES make a difference in this example then it wouldn't be a new beer. FYI breweries augment house strains constantly and there is a pretty huge degree of probability that you all have had a beer that changed strains at some point and you had no idea that it happened. By "huge degree of probability" I mean, I guarantee it.

 

Anyone have a bb1 to trade?

 

Maybe Depends on you

 

You don't wax c&c bottles lawl

Also, that would raise the cost