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Discussion in 'Mountain' started by brettc22, Sep 23, 2017.
Sounds like I should pick some up while I’m in town.
To clarify, diacetyl can be produced by strains of wild sacc, brett, and pedio. It is possible for an infection to show up with diacetyl.
Dat Persica, Butter and Peach variant.
The people that are praising Grandmas House, am I missing something? Granted I haven't been there in almost 2 years but the beer was garbage. The brewery itself is cool as shit but that's about it. Also, very surprised/happy to see Coffee Coconut cans hitting shelves in Denver. Hopefully more will follow.
I've been to gma house twice. Once a couple years ago and it was not good. I went last winter and had their barrel aged stout on tap and was pleasantly surprised. Really good beer but I didn't have any of their others so it could of been a one off...
They've definitely upped their game in the last 6 months or so. I mean, it's not the best beer in town or anything but they did a good hazy IPA, blackberry gose, and BA stout recently. Definitely wouldn't call it garbage.
Last time I was at grandma's house they were letting random homebrewers in to brew on their system.
Is that really a bad thing?
Or just indicative of things not going well?
I think that's the whole point of that place, for better or worse.
I believe you're thinking of Factotum.
I have had some really ugly homebrew. My own included...
They both have the same concept.
Had a couple excellent beers there the only time I visited...
So this thread has derailed... Weldwerks anyone?
Lemondrop IPA, 3.8 Miles DIPA, and German Chocolate Cake stout being released Friday in 4-pack cans.
Now we're talking! All three sound fantastic IMO.
German Chocolate Cake Stout??? GOOD LORD.
Just at the brewery, or will this go retail.
TAKE MY MONEY.
Popped a reserve tonight. Zero hints of infection. Coconut bomb and mega chunky. I'm not a huge fan of coconut floaties but it was good. Little boozy but a good beer.
Is there any rhyme or reason to what bottles are infected? I traded for one that I was saving for a special occasion, but now I'm think I need to just drink it and find out... If it is infected, I wonder if I'm shit out of luck being out here in MA? Gave up a nice bottle for it.
No discernible pattern from what I've seen... I would say refrigerate it (if you aren't already) and open it sooner rather than later
I sent a pre-emptive email to Neil 15 minutes ago and already got a response. It's been stored cold all along except for during shipping, so hopefully I have a good one. Either way, these guys seem to handle things the right way, so fingers crossed!
Since it sounds like diacetyl is the issue, its worth noting that people's ability to percieve diacetyl is widely variant. Its possible that 2 people drinking the same beer could have very different experiences if diacetyl is present.
I could be wrong, but I don't think diacetyl is an infection related off-flavor. I believe diacetyl is a result of improper yeast fermentation temperatures and the use of certain grains that are more susceptible to it.
This is me. It takes a lot for me to notice.
My brother open another one with friends last night (so he had 2 this week). Said it was Coconut....then sour cherry.....then butter. So seems like it's a hit or miss right now.
Bummer. Seeing a lot more reports of this too. I'm gonna open my bottle tomorrow and hope for the best. Anyone from out of state have any experience with them making this right? If they're replacing bottles I assume I'll have to find a trustee to ship things
Ahhhh the joys of trading for hypebeast unicorns
I would think Weldwerks will be able to ship you a replacement directly, as most brewers are able to ship sample bottles anywhere. Just cant open a webshop for public to order and ship.
Fresh beer is like good live music .. 3.8 miles and German C stout are fresh !
Covered this earlier, diacetyl is fermentation derived, however when you have an unwanted yeast or bacteria essentially starting its own fermentation in a finished beer, diacetyl may one of the first signs along with a thin mouthfeel or phenolic flavors.
It's funny how some people have basically no clue about this topic and then say "umm I'm pretty sure you're wrong and it's actually this." Well be more sure, and take a science class too.
I'd also like to add for others here reading this, the precursor, alpha-acetolactate, is abundant in the fermented beer and will spontaneously convert to diacetyl in the packaged product. Hence why brewers need to do a warm hold at the end of fermentation to rapidly force that spontaneous reaction and for the yeast to consume and convert the diacetyl while still active in the tank.
Something along those lines.
Anyway... How're the new Weldwerks releases tasting?
Yes, how’s that German Chocolate? Really hoping this one leaves the taproom.
And can we go back to Coffee Coconut Stout being in cans again?? My wallet is having a hard time with this.
Are you saying an infection cannot produce diacetyl?
I'm working on my 3rd four pack in the last week of that stuff So good
No, I was just adding onto what has already been said.
Just checking! Lol. Sometimes wires get crossed on these forums.
Can anyone give me an idea on how long these cans will be available at the brewery? I will be there Thursday.
I’m thinking they should but if not there plenty of other brews u can walk with