I Will Get Slammed For This, BUT....

Here you go, Mr. Entitled OP.

 

More specifically... QUADRUPELING their barrel program to 1000 barrels with an expansion

 

Im starting to look at it from another angle. I loved their original recipies as well, Farm BM is good but OG is better, IMO. Not a huge sour guy but i try em all, just like ipas, hoping to get a feel for em someday.

Now with breweries like ABW, Real Ale, 512 etc, i know i can get good drinkable beer, every day, all day. I look at JK now as the brewery that ill try here and there, but it not being on tap will severely limit my bottle buying from them.

Sure, they lost me as a "regular", but, theres a market out there that also passed me by called IPA's lol Im sure they have gained just as many people as they lost, or limited, so kudos to them as far as im concerned. If they can still support what they do, how they are doing it.

If they dont, then, just the cost of doing business and ill lament it, but til then, i just hope they survive to get where they want to be, and ill just keep on buying my occasional bottle, and keep drinking the ones i love.

 

Once Boxers, Uber, RU-55 and Funk available are available year round, I'll be throwing my wallet at them.

 

And I'll actually be able to land a bottle.

Edit...Weasel Rodeo was good but I wonder how it would have been with the 2 row yeast.

 

i dont think that means what you think it means

 

2 row is a type of grain. Not sure which yeast they used for the original batches. Cali ale is a clean finishing yeast that I use for my Rye IPA that was really close to the original wytchmaker.

 

Stand corrected. Typo. ment the dry English Ale yeast and not the farmhouse.

 

Here is a link to the OG BM ingredients.

http://jesterkingbrewery.com/introducing-jester-king-black-metal-imperial-stout

 

You mean English Yeast.

 

Where is the wytchmaker recipe

 

Brewhouse Efficiency: 85 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.4 7.9 lbs. Organic 2-Row USA 76.87 2
15.0 1.5 lbs. Rye Malt Germany 78.49 3
5.0 0.50 lbs. Cara-Pils Dextrine Malt 67.12 2
0.6 1 oz. Carafa III Special Germany 73.09 525
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.5 oz. Warrior Pellet 17.20 38.2 90 min.
1.0 oz. Cascade Pellet 7.50 3.6 10 min.
1.0 oz. Centennial Pellet 9.10 4.4 10 min.
2.0 oz. Cascade Pellet 7.50 6.1 Whirlpool
2.0 oz. Centennial Pellet 9.10 7.3 Whirlpool
1.0 oz. Cascade Pellet 5.00 0.0 Dry Hop
1.0 oz. Centennial Pellet 9.20 0.0 Dry Hop
1.0 oz. Amarillo Pellet 7.20 0.0 Dry Hop
Yeast
-----
WLP007
Notes
Mash at 150F
Ferment at 68F

I need to brew this. it also uses english dry yeast. I forgot JK was giving out their recipes if you send them an email a year ago. Had to look up the email. I used simcoe and marillo combo for my hop additions but will try this one next.

 

I honestly doubt it would have made that much of a difference. I soured a saison and there was no saison character left. You would be surprised how much wild yeast and bacteria will cover up the original character. The main difference would be the finishing gravity between the English yeast and the Farmhouse yeast, the later being a lower gravity. In the long term this would mean that there is less sugar for the bugs to eat, which means that potentially the English version could end up either more sour or more funky.

 

If they are expanding to such a ridiculous barrel count I would love to have a JK gueuze! Texas needs it.

 

Geuzilla

 

It will take at least 3 years for that

 

Weasel Rodeo wasn't soured.

My answer is that if Black Metal is any indication, I would have liked Weasel much better with the English yeast.

 

Oops didn't read that he was referring to Weasel. I thought he was wondering what Funk Metal would be like after souring if they used the English yeast.

 

I don't like most of their regular releases with the Farmhouse, but with the sours, they are pretty good!

 

I can understand why people like the English Ale Yeast OG versions of their beers... but it completely goes against what they're doing now. For better or worse, using their proprietary (saison/farmhouse) yeast strain from the brewery makes their beer taste unique, for better or for worse... Usually better. People hark on how great OG Black Metal was, but it tasted just like the Imperial Stouts you could find from at least 5 other breweries. Farmhouse has a unique taste.