Everything Southern Star

you fit beer in your fridge?!

I have a beer fridge and 3 cellars... I need help... lol

 

Heading down to Houston soon for a wedding; any word on when Valkyrie is hitting shelves? Southern Star has been pretty quiet about it on both their Facebook page and Twitter account since the announcement.

Also, does anyone know if they ever officially decided to swap the old Pine Belt recipe (Batch 326) for the new one (408)? Had a side by side of both at Hay Merchant back in November and 408 blew 326 out of the water. Canned new recipe Pine Belt would become my go-to APA in TX, at least until Karbach starts packaging Weekend Warrior next year.

 

Seriously. I havent fit anything in the beer fridge for a while now. I've now taken over 3 complete shelves in the hall linen closet as well.

Have fun and buy lots of beer now. Once you have a wife and kids and a mortgage and 2 car payments and....., things will change

 

Wife better make her own money, car is paid off and mortgage is fine considering I put 40% down lol. Commence black crack bath!

 

and i was stressing over 60 bucks for 3 beers last night.... man!

 

amateur...

 

I dont know how this beer was produced, but if there is still viable yeast in these bottles, there could be some continued cleanup of diacetyl. If the beer is bottle conditioned, it is quite possible that aging in the 65-70F range for a month or so could improve the beer.

 

Correct me if I'm wrong, but wouldn't pasteurization be the only way that the yeast would be dead at this point? I highly doubt Southern Star pasteurizes their beer.

 

Pasrurizing a barrell aged beer is a criminal act. I think you get put in the stocks for that - with a bucket of dog-shit hung over your head. But yeast loses viabilty after fermenting a high gravity beer. There are three ways to deal with this. If they determine the yeast cells are.still viable, they can just go ahead and prime and bottle condition. If the yeast is too "tired" they can pitch more yeast, then prime and bottle. The other method is to rack the beer into a bright tank and carbonate under CO2 pressure.

 

Like I said, keep on doing how you do!

 

The barrel-aged parts of Abyss are pasteurized. I'd rather a brewer pasteurize a beer than lose control of the wild bugs and get shit-tasting beer. I'm looking at you, Ranger Creek.

 

Do you know if Deschutes started doing that after the 2009 infection?

Problem is that a lot of the damage is going to occur in the barrell. Spend five months in an infected environment and pasteurization probably wont help.

 

That's exactly when they did it.

I disagree that the damage is all done in the barrel. It certainly can be, but as experience with Small Batch #4, for example, shows, off-flavors from infection can reach perceptible levels a few months after bottling.

You're right that those by-products from infection will be present while the beer is in the barrel, but the key is whether they rise to a level of perceptibility there, or afterward in the bottle.

 

Found some Black Crack at a Cheveron at West Road and Telge Road in NW Houston.

 

That store is a hidden gem in Northwest Houston. I also love their soda selection.

 

Yep, the guy I talked to said they are gonna hire someone to do the social media for them to get the word out. I told him I'd do my BA duty and let you guys know.

 

I think Ill check em out on the way home. Thanks for the tip! And hope they still have Black Crack.

 

Perhaps, that's a strategy. Doesn't seem like a very good one - aged in barrells until just before you can detect the putrification. Come up with the marketing slogan for that process.

 

lol. i'll gladly be a beer spending amateur

 

my comment was full of sarcasm

That's actually borderline addict and I fully expect someone to find a few dead cats under your stash on the next episode of hoarders