Darklord Day 2017

So I just ran some quick calculations, and I am projecting that we will be going through 7 pages tomorrow (SD of 2.2). I did assume that there will be a linear increase in the number of posts per day (has been that way for 6 days now). Based on that, I am predicting that we will easily hit 200 pages before DLD.

 

One page to rule them all.

 

Making BA Great Again.

 

I'm going to have nightmares of that gif.

 

I'm guessing if you look at it while drunk, the gif looks fine.
(I was going to write "normal" instead of "fine," but I remembered "It's Not Normal" so I didn't.)

 

My only real concern that remains unanswered is the line system and it's effect on people going with other people that are in different groups. I'm hoping that if they do decide to form a line for group A in the staging area that I can get in this line after being checked in.
*I did email FFF about this as my wife and I are trying to avoid being separated entering DLD.

 

Rita barrels would be an upgrade over all of these damn wine barrels

 

Did the wine barrels have a big effect on the final flavor of the Dark Lord? It seems to me that bourbon, cognac, and scotch barrels would have what it takes to greater impact the taste of Dark Lord. I'm just trying to make an educated guess as I never sampled any of the wine barrel variants.

 

I'm surprised this hasn't been brought up yet, does anyone know what type of bourbon barrels 3 Floyds uses? Everything says bourbon barrel aged, but is it the same type for all?

 

@kodt might know the answer to this...

 

According to the host of this illustrious forum and thread, Handjee is aged in a variety of bourbon barrels.

https://www.beeradvocate.com/beer/profile/26/42349/

Bourbon Barrel Aged Dark Lord, again according to our host, is aged in bourbon barrels for one year. Recently has used a blend of barrels from Heaven Hill, but has also been Woodford Reserve and others in the past.

I have not checked the other variants yet.

 

It makes it taste almost like a barleywine which IMO is not a good thing for a stout to turn into--Muscat turned DL into prune juice (DPB), and Madeira (Ronaldo) gave off fig and raisin elements, which really isn't all that different from prune.

This year there's even more Muscat, hooray

 

Yeah, variety of bourbon barrels. 2006 was all Woodford Reserve, 2011 Bourbon was PVW, but I think everything else is a mix of various barrels.

 

Ah, so it's a BBA blend.

As a huge barleywine fan I might not mind that too much.

 

Do they do this with the straight BBADL as well?

 

They add complexity, but at the expense of making it more sweet. Then again, can your taste buds sense going from 100% sugar to 110% sugar?

 

I doubt that but I hear it increases your risk of getting the diabeetus by 75%.

 

My guess is that if they don't specify a barrel (i.e. 2011 PVW) then it's a blend.

 

I've found that my favorite bourbon barrel aged beers have been blends, so wish I would have had the old lady pick up a regular BADL last year instead of the Temeculan...god damn you all and your god damn free flowing 15% beer pours all god damn day.

 

I would bet that they do because it's super hard to find enough barrels from one distillery to age all of the BB & Handjee in. They are at too big of a scale at this point I would imagine