New Murrays - good stuff....

is it the same hops you used as last year? just wondering

 

Yep, exactly the same.... an absolute bucket load of everyones favourite hop starting with C....
Recipe for Wild Thing hasn't changed at all in the time that I have been here, and I believe the first batch was the same as well. ...True vintage beer ;-)

 

Will have to grab a couple of WT this week.

 

Abyss was completely flat

 

Unfortunately there is no way to pour an imperial stout at the correct temperature unless you want a glass of foam, or it is on hand pump from a cask. One of the problems with most tap systems.

Anywho. I loved the Abyss from the bottle, and Wild Thing on tap was really good, so if people think it needs more age, then I think it could end up being a world class stout.

 

A few months ago, I was in the same boat. I didn't realise you have to basically pour beer at 2 degreesish to ensure it will actually pour correctly.

 

This kind of crosses over with the "drink at pubs?" thread. It's an issue for me. With kegs you get foaming issues unless you serve pils too cold for me, let alone a strong stout.

 

Not sure if it differs significantly on a commercial scale (can't see it being the case with smaller places, as their keg set ups are pretty darn similar to my own), but I have my temperature set at 5 degrees and get no foaming issues (glasses generally pour with about an inch of head, less if I try). If you can find a way to keep the lines and taps cold as well as the beer, it should be fine... yes?

Main places I have seen with significant foaming issues are new bars, and ones where large lengths of beer line and also the taps are sitting at room temperature.

Not disputing that you can't expect to pour a carbonated beer at, say, 15 degrees without getting a glass of foam. Not entirely sure it HAS to be 2 degrees though? Happy to be corrected on this, as I'm just going on my own limited experience

 

Just saw that Big Wednesday is being bottled for the first time with the release due in October

 

Sorry, diversion back to the gas. Remember the gas laws (boyles??), temperature and CO2 pressure define how it will pour. Beer will our at any temp ... but some may have a level of carbonation to pour best at 2 degrees per the brands specification for mg/l of CO2. Temp varies the pressure required ... borrow a magic box and pour a keg as it warms up ... beer festival nightmares 101!

 

If this turns out to be as good as the last time I had it on tap about 6 months ago, it will be a welcome and timely addition to the year-round, bottled Aussie IPA category, which is under-represented in my view.

 

Definitely under-represented. I can't think of too many...Sleeping Giant and Bling...Hop Hog is an APA (as entered in the AIBA)...Icon is a DIPA (as per Murrays)...are Raconteur, Beast or Bengal year-round?

 

I think the Aussie IPA reference was in regards to Australian breweries that make year-round, bottled IPA's, not a separate style called Aussie IPA

 

Aleboy? Shawn? Help us out here!

Only speculating, but my impressions were certainly US IPA. Seemed very much about the hops, without the distinctive malt base I associate with English IPAs.

 

I thought Murray's called it a Pale Ale

I would say it's an Eastern US style (I)PA