Brownsworthy Posted August 6, 2015 Share Posted August 6, 2015 G'day guys, Today is International IPA Day so get one in yer belly ok. The Grain Store, in Newcastle, are having an IPA Day and all of their 21 taps will be pouring hoppy goodness. Can't wait to go to dinner tonight! Cheers Link to comment Share on other sites More sharing options...
Magnaman Posted August 6, 2015 Share Posted August 6, 2015 I hope you have a great evening, have 2 for me. Link to comment Share on other sites More sharing options...
Hairy Posted August 6, 2015 Share Posted August 6, 2015 Try the Akasha Hopsmith IPA if they have it. It is a nice drop. Link to comment Share on other sites More sharing options...
porschemad911 Posted August 6, 2015 Share Posted August 6, 2015 Oh crap, I noticed last week that it would be IPA day today, then forgot. So unfortunately(?) I am having some 2005 Stanton & Killeen Vintage Port instead by mistake. I don't know what that would equate to in the beer world, but it tastes really good. Link to comment Share on other sites More sharing options...
Chalswi Posted August 6, 2015 Share Posted August 6, 2015 A massively underrated day of the Calendar. Purely commercial of course but I got stuck in to a St Austell Big Job Cornish Double IPA after sneaking in a couple of Lashes at the local. Not truly in keeping with the day, I then cracked open one of the Camilla's Folly Ales I had bottled a month ago in celebration. Reminded me of butter menthol for some reason. Good times and happy with the result. What are the chances of IPA day becoming as big as Oktoberfest in the mind of some marketing genius? No reason not to start a tradition I guess. Link to comment Share on other sites More sharing options...
Hairy Posted August 7, 2015 Share Posted August 7, 2015 I then cracked open one of the Camilla's Folly Ales I had bottled a month ago in celebration. Reminded me of butter menthol for some reason. Good times and happy with the result. Diacetyl perhaps? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 7, 2015 Share Posted August 7, 2015 Sounds like diacetyl... Link to comment Share on other sites More sharing options...
Beerlust Posted August 7, 2015 Share Posted August 7, 2015 ...or Chalswi used butter menthols instead of carb drops! Have been enjoying the recent ROTM AUS Hop Slam IPA on tap as my salute to International IPA Day! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Chalswi Posted August 7, 2015 Share Posted August 7, 2015 That's the great thing about being a complete amateur on this forum, there is always someone who knows their stuff. It also results in a sweep through search engines to understand what it all means and whether it is a good thing or not! I used a starter yeast which was on its third go and maybe bottled it a bit too soon (was in for 10 days and had been steady for about 4 days). Impatience on behalf of the brewer. The taste of it isn’t all that bad but there is definitely a butter menthol type flavour that is noticeable. Lesson for next time. Link to comment Share on other sites More sharing options...
Hairy Posted August 7, 2015 Share Posted August 7, 2015 By the way, welcome to the forum Chalswi. Diacetyl is generally considered a flaw but it is intentionally present in some beers. There are worse things you can have in your beer. Acetobacter infection Link to comment Share on other sites More sharing options...
Chalswi Posted August 7, 2015 Share Posted August 7, 2015 Thanks Hairy, I've been a regular visitor to the Forum but never posted. I've always found it as a bit of a go to when it comes to problems or information so thanks to you and the other regular posters who provide responses to part timers like me. Link to comment Share on other sites More sharing options...
porschemad911 Posted August 7, 2015 Share Posted August 7, 2015 ...or Chalswi used butter menthols instead of carb drops! Haha I think I might have done that with my Bohemian Pils. I tasted one that's been 2 weeks in the bottle and I think I can taste a little bit of both diacetyl and DMS. Not all bad though' date=' sweet corn and butter do go well together! [img']biggrin[/img] Link to comment Share on other sites More sharing options...
Beerlust Posted August 7, 2015 Share Posted August 7, 2015 Haha I think I might have done that with my Bohemian Pils. I tasted one that's been 2 weeks in the bottle and I think I can taste a little bit of both diacetyl and DMS. Not all bad though' date=' sweet corn and butter do go well together! [img']biggrin[/img] Haha! I like that! It's OK John, Amarillo Pale Ale heaven is just around the corner! Cheers, Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted August 9, 2015 Share Posted August 9, 2015 It's OK John' date=' Amarillo Pale Ale heaven is just around the corner![/quote']Thanks for the reminder to keep my spirits up I bottled up the Amarillo Rye Amber this afternoon. I used Coopers carb drops and filled 3 x Tap-a-draft bottles which made the process very easy. Well ... except trying to tilt the FV with my left hand while holding a 6 litre bottle in my right as it was filling. I think even the cats were laughing at me then! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 10, 2015 Share Posted August 10, 2015 Give it a few more weeks, the diacetyl should clear up. It is a bit difficult when you can't raise the temperature though. I've yet to experience it in any of my lagers, but if I cracked a Bo Pils and it tasted like buttered corn it would be going straight down the sink, or on the garden or something. Link to comment Share on other sites More sharing options...
porschemad911 Posted August 10, 2015 Share Posted August 10, 2015 Well, the thing is Kelsey, I could have raised the temperature using my heat pad and temp controller I thought the 4 week primary fermentation should have been long enough to clean things up, but I guess the temperature was too low for the yeast to work fast enough. I don't know where the DMS is coming from. According to Jamil, an 8% per hour evaporation rate during the boil is enough to drive off all the precursors. My evaporation rate is more like 21% due to kettle geometry! Haha, but don't worry, I'll drink them to teach myself a lesson! There's a beautiful malt flavour as well, so all is not lost. I have learned my lesson, and my Oktoberfest using the repitched 2206 was raised to 18C yesterday. Link to comment Share on other sites More sharing options...
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