Bourbon County Coffee 2015 - Gusher?

Good to hear, that's my bottles #

 

All bottled Sep 17. 4 out of my 6 were gushers (1252, 1910, 1947, 1954). 1 gushed only for 10-15 seconds but was totally off (1127). 1 fizzed halfway up neck but was delicious (2158).

 

If it's any consolation.. I dropped $20 on a Lolita, which was my first, and it was a total ketchup/pickle bomb. I can understand the pickle aspect.. I kind of catch that same funk in Sophie(which I love!).. But that random strong ketchup taste... I couldn't get passed it.

Poured it out for the homies.

Thank god I didn't review it, or mention that I may have reviewed it.. A mod would have my head on his keyboard.b

 

What is the HS bottle limits for Room for Me?

 

After letting mine sit longer last night the tartness stuck around and was very prevalent in the aftertaste- not in an enjoyable way. There wasn't anything resembling a typical coffee stout and it was much different than the draft pours I've had. Also, I've had coffee brewed with these beans a few times and the fruitiness that was present was very subtle; I would not expect it to cut through a BA stout to the extent that's been noted by myself and others.

 

Is there a resource that we can use to enter time stamps and results in one place so that all of the time stamps and user reports of infection (or lack thereof) are all provided in one place. This thread is going to continue to grow and it is going to be difficult to search through pages and pages of user reports intermixed with general comments, etc.

 

Add 1654 & 1711 to the list - gush city and a funky, sour, cherry taste, which was not pleasant.

 

Just curious, but has anyone narrowed down any specific region(s) that has acquired the majority of the infected bottles?

FWIW I purchased and consumed BCBSBW in Chicago and NJ, both were good.

 

Someone made this : https://docs.google.com/spreadsheet...ABUcRYHjz-Q--3edgHzwIE0o/htmlview?pli=1#gid=0

Don't know if it's really accurate or anything, just copying the link. But as many people said, it may not be dependent of time stamps, maybe bottles/caps are responsible etc ... + cellaring conditions

 

Has anyone had a bad one with a time after 10pm?

 

I've used plenty of barrels, now. Correct tactics and routines eliminate infections entirely. It's not difficult, you just can't build your own theories on gut instinct and assume it'll work. Again, a professional would not make barrel mistakes.

 

i have one that it is 2215....I'll open it tonight....for you and for science.

 

Wanted to say cellaring conditions could impact on the rapidity of the infection, therefore it's difficult to make any conclusion, some bottles could have been stored in the fridge so people didn't realised it was infected yet.

 

So, not sure what you are saying here. Do you mean the problem isn't related to the barrels but is cross contamination from bugs used in other parts of the brewery?

 

Barrels aren't difficult to keep sanitary? Your definition of difficult must differ from mine and I work with thousands of barrels a year. Barrels get contaminated despite the best practices in any brewery. They key is effective identification and quarantine of contaminated barrels. GI will have contaminated barrels every year, guaranteed. We all do. Things get very tedious when you are making blends as large as they do and this is really unfortunate to hear.

 

Judging by what I see many other breweries doing with barrel handling, your average "professional" doesn't really have the means or experience to work with barrels in a way that would eliminate the possibility of contamination. Brewers do some pretty sketchy stuff with barrels. GI is one of the best though and I would assume that they are just dealing wit the inherent risk involved with this area.

Just offering another brewers perspective...

 

i'm curious. since barrels are porous enough for water to escape, are they not, in theory, porous enough for bacteria to get in?

 

Yes but most kegs were probably drank quickly, it's only now after some time these infections seem to be showing up. I will be interesting to see if it shows up in kegs as time goes on.

 

Certainly, it's even possible for bugs to jump from one barrel to the next.

 

I just put mine unopened in the dishwasher, is that good enough?