Other Half December 2017

Just tapped Wangies and Extra Spicy.

 

What's left in cans or bottles? Debating heading there next

 

Only Tough Call left. Tap room is jammed.

 

I don’t get it? Is it supposed to be shocking, like 20 years ago when people wait in line to buy an Xbox and then destroy it in front of people?

 

I don’t get it.

 

This is the Other Half thread. We wait on line here.

 

Sorry - will make sure to fix that in the future.

 

Coming In Hot is easily one of the best OH hop profiles I've had in a while. NE-y without the lactose, too. Clear winner of the week and I haven't even tried everything yet

 

"Oat Cream" IPAs are fine and dandy, but I feel like the All Infinity Everything/DDH Citra+Galaxy release really solidified my position on that style. I find them good in small doses, but when I compare them to the aforementioned beers they take a distant backseat. Other Half has shown that they can brew incredible IPAs without having to go out of their way to add that "creamy" component to them.

 

I did it again. Drank a Wangies can and am wondering why I have gas all of a sudden. FWIW I enjoyed it, just think it’s a little sweet.

 

So like how are the new beers?

 

I tried Wangies in the taproom, and it was really good- very very little Rye representation though in either taste or appearance, which for me was a good thing as I'm not a fan of typical Rye Ipa's.

 

obligatory what's dropping next weekend post

 

I posted this right before the Nov thread was locked, so I'm hoping some could shed some light now:

I don't particularly understand the popularized concept of rolling a can to suspend sediment. I mean, isn't the physical matter which settles on the bottom of a can (which is at times a disturbing amount) the result of a beer being taken out of the conditioning process prematurely? Like, shouldn't that have settled and been removed before packaging? Why roll that back into the beer?

 

The result of sediment (mostly hops, some yeast falling out of suspension) is not a cause of pushing the beer prematurely/packaging the beer young. In highly hopped beers, you are always going to have sediment regardless of how long you condition the beer - its called Trub. Commercial brewers are very effective at removing trub. What you have left in the cans afterwards is hop and yeast sediment dropping out of suspension, which is the mitochondria of the beer. You want that to be back in suspension prior to drinking if its a highly hopped beer.

 

I mean, hop and yeast sediment are both present in trub, no? Why would you want to roll unfermentable waste back into the finished product?

Also, when I meant removing the beer prematurely I wasn't talking about from the fermentation process. Wasn't sure if we were on the same page there.

 

In the cans you're getting from the likes of OH, there's very little yeast left in suspension as the fermentation/conditioning process pulls nearly all of it out of the beer. What you're re-suspending is more the likes of polyphenols that are present in highly-hopped beers, not actual yeast/hop material. Check out this post from Joe Grimm about what's going on.

 

Forever Ever: 4.7% Session IPA hopped with apollo, azacca, citra, jarrylo + mosaic.

DDH Aint Nothing Nice: 6.2% Double Dry Hopped IPA w / galaxy, mosaic + simcoe.

Space Diamonds: 8.5% Imperial IPA w/ galaxy.

DDH Simcoe Wai-iti: 8.5% Double Dry Hopped Imperial IPA w/ simcoe + wai-iti.

 

Nah, too cheesy.