Other Half Brewing November 2017

Im hoping to do exactly that, but after talking to someone who was on line two weeks ago when they first cut limits, it sounds like this line will be loooong. In all my time waiting in OH lines, I've never maxed out on cans, but if i were to wait on this line, I don't see why anyone wouldn't max out.

 

people will be in line by the early am. i'm sure of it... 1-2:15... mark it... people got to high tail it out of there up to hudson valley haha

 

I take back what I said about DDH Oh. It’s a nice beer.

P.S. Don’t drink and BeerAdvocate

 

Forecast says 32 degrees at 10am Saturday and 20s any earlier than that.

Can't imagine waiting more than an hour.

 

Now that I think about it, do you think they are even going to put up all 4 on draft at the same time? Seems like it would confuse the hell out of more than a few casual people who I see at the tap room more frequently now.

 

Any intel on a midweek release? I have off today and tomorrow...

 

I think it's worth it if you go with friends and turn it into an event. If you are going alone waiting in line for that long alone would be brutal.

 

waiting in line in the cold in the early morning is an event I dont want to attend with any friends

 

Legitimately curious what complex technique they are using. As a non-fermentable, lactose can be added at pretty much any point, so I'd love to know what they're doing and how it affects texture, if you can clarify?

 

Totally agree. I still dont get it. Its not an event.

 

I wish I could exactly... Listened to the interview quite a while ago--I think it was with Augie Carton on Steal This Beer--so I don't have too much precise recall beyond Jean mentioning that it was an involved process that took TH and Omnipollo a while to perfect. I do remember him mentioning that they began with an oat-heavy IPA and added lactose sugar for heft. I also distinctly remember him mentioning the addition of green apple puree and wheat flour to the kettle to infuse a pectin haze and the addition of fruit post-fermentation plus vanilla bean after secondary fermentation. But that's all I got...

 

Of course it is, bring a tent, a space heater, a porta-potty , a BBQ and a cooler and hang out with your beer crew on the public streets of Brooklyn all day long !

 

I can think of two people

I’ve found porta-potty’s are a pain to transport. I just bring a potty and then dump it in the gutter afterwards, medieval-style

 

Pro tip. Just go in the gutter, save space on the potty.

 

Thanks thought you were referring to some process done with the lactose specifically. Plenty of people adding oats (and wheat before that), which I'd consider an important part of the NEIPA profile. It certainly adds heft to the mouthfeel (and haze), but very different from lactose/vanilla combo which sweetens the "milkshake" beers . As for the flour I think that's for haze for the sake of haze crowd, but YMMV.

 

The purpose was to make the beer as murky and cloudy as possible. It was in response to the Beer Advocate brothers saying that Tired Hands hop hands shouldn’t be served since it looked like a milkshake.

 

Was hoping for one as well. We also never saw the distro email list this week

 

DDH Citra+Galaxy continues to taste amazing. I'll be very upset if they don't re-release this.

 

It only listed the Trillium Beers

Thought it was good but a little harsh first week. Cracked a can tonight and it is tasting amazing. Deffo wanna see this one again.

 

Hudson Valley is releasing a teku on Saturday. Line lifers might be heading there instead of OH. So only 500 people in line instead of 700.