Refunds for 2015 Regular BCBS and 2015 Prop

I have a theory, it may have holes and I can't really back anything up but hell why not add my 2 cents.

I'm not a brewer or chemist but I'm almost 100% sure that its a Lacto infection. I added Hazenuts to BCBCS and BCBBW and it ate up a lot of the Lacto and while it was still prominent in BW it made coffee 90% better. Hazenut skins are know for effecting Lacto. Adding Fulton obviously put infected BW on draft at the tap room under a different name, simply adding lactos to the description it's not a stretch to come to the conclusion that Lacto is the culprit.

So why are majority of reports coming from Florida? Well it's hot down there, and as much as we love to call our closets cellars, it's sadly not the case. A common home brewer remedy for Lactos infections is to store as cool as possible to slow or delay the effects of the Lactos souring effect. Come mid-summer I'm sure reports are going to start flowing out of Chicago.

So what do you do with you all your 2015 BCBS variants you horded hoping to pay for your child's collage fund.
Store them in the fridge to hamper the Kegger those little buggers are having.
Drink them fast, Props and Reg are going to go first, lucky Regal has loads of berries which I also heard effects the lactos.( just heard, not 100% sure) Also something i"m not sure on is how Lactos infections start and can bottling be the source? if not then Rare should be OK...Right?

 

This was one of my theories too, without any advanced knowledge of how lacto infections would work. I think I've heard some of the GI guys (it might've been the Clybourn brewpub, can't remember) remark that there's always an inherent risk of such an infection when you're doing a bunch of different types of beers (sours, belgians, bourbon barrel-aged beers, etc.) in the same area, and it always seemed to me that it's no coincidence that the vast majority of these reports are coming from our warm-weathered friends in Floridia.

 

I'm not agreeing or disagreeing with anyone on this thread. However, a number of people have used "metallic" as a descriptor of the off flavors. That isn't a typical characteristic of a lacto infection.

 

I wish someone would just tackle this like a scientist and take a sterile culture from a bottle. If its infected, you will be able to culture the lacto.

Good thing I work in a research lab. Next time I open a bottle, I am just going to give this a shot.

 

In all fairness, Goose Island also said that lacto wasn't responsible for BCBBW or BCBCS's off-flavors (I believe they did actually check for lacto), so that's definitely a good point. I still wonder if the weather in Florida is partially responsible for accelerating whatever badness is going on in some of these off bottles.

edit: After re-reading the statement I was referencing, I amended my statement below (exciting stuff, I know)

 

Except for the part where they put Playing with Fire on tap and called it Barrel Aged Barley wine with lacto.

 

Yeah, I actually read the statement wrong. They said the beer wasn't "infected," but seemed to be drawing a line between infection and something harmless like lacto.

Also, has anyone actually had both the bad BCBBW and Playing with Fire? Can anyone confirm that they seem to be the same beer?

 

they check for lacto from what I understand, This wasnt a "sour" infection. This day in age everyone that hears "infection" assumes it sour. If it was a Lacto infection I would buy as many bottles as I can and age for years to come.

 

I think a lot of people took the GI taproom's beer "Playing with Fire" (BA barleywine w/lacto) as an admission that BCBBW had lacto in it (hence my above question).

 

see the bruery. They had to make a whole new brewery because sours were screwing up the lines...

 

My question is why wouldn't other southern states be affected by this? Florida isn't that much warmer than places like AZ, Socal etc.... I'm in MA, and have about 10 bottles and will happily open one for the sake of this thread. I've had all the variants this year on tap multiple times (in Rare's case, bottle) except prop, and I had infected coffees and could tell immediately.

 

Drinking an 11/04, 1329, definitely non infected, delicious , The bottles i bought this year were all 11/04, they taste as good 2day as they did on black friday, only bad thing is dont think i will be aging any, most likely will finish stock and that makes me sad , cause i love this brew with 2- 3 years on it.

 

I'm glad to see other 11/4 bottles tasting fine. All of mine are 11/4 and I'm 0 for 3 this month with this date.

 

All 3 infected ?

 

9/30 1449 bottle. Slight off flavors, but not undrinkable like the barleywines were. Definitely not going in the right direction though

 

Yes sir, all 3 infected. Sour metallic aromas and flavors. Kind of reminded me of the off flavors I've experienced with Peruvian Morning year after year.

 

I've drank maybe 6 of the 24 I bought. Drinking 09Oct15 1453 and it's drinking amazing right now.

 

Just cracked one dated 22 Oct 15, 1319. It's a 14.3 abv. I think I'm a lucky because it's tasting pretty good.

 

I just cracked an 11/4/15 time stamp 1459 and it is a ok. I did move my others from my 59 degree cellar to my mini fridge just in case.

 

Me too, any small advantage you might gain...