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Unreal... I got second place in the competition tonight.
I lost to a fucking imperial mango ipa

MANGO ??

Yup, a complete fucking ripoff of a local brewery who started brewing a mango ipa a couple months ago. I was told by one of the judges that my beer was only a point away from winning but didn't have as much fruit flavor as the mango one... Who would have fucking thought. Need more fruit flavor/aroma? Add fruit...

I'm made

brb pomegranate amber ale
maybe a guave dipa
passionfruit ??

Bump for feedback

http://beeradvocate.com/beer/profile/2210/41121
outstanding stuff, proal gonna go buy 4 more or something

send me dld vertical lineup thx

i proal wont be doing anything but pickup and leave, its at like 8 am lol

If that's what it takes consider it done but I'll have a sad face on the entire time I'm packing that box up.

i would never ask for anything that elusive, hope you know that
but really, if this wasnt at 8 am id consider going and being apart of it, there seems to be a few BA people planning on trying to make an event out of this, but there is something else going on that same day in eugene so everyone has to plan on taking it easy to a degree.

i will be there though and no info on limits so how many you want?

and how is this years dl?

I hate to say it, but this years entire event was even more of a clusterfuck than last year. 3 of us from PA went out and we met up with about a dozen other guys that I have traded with so that was cool to put a face to a name. They were clearly pouring complimentary samples this year of DL so I did clearly try it yet. I did however get a glass of the vanilla bean version which was fucking fantastic. I can't imagine the vanilla completely altered the beer too much so id venture a guess that collectively it's another solid year. I'll most likely crack a bottle with Dan when he comes down sometime. However, what sucks is the tight bottle restriction this year. We were only allowed to buy 4 bottles per person and I need to fork some over to the guy who scored me the tickets

one day i shall go there for this, and walk by your seating area but my imaginary brother will be with me so i wont stop and say hi

oh you

how many people were given tickets? and this must be a bitch of an event for them to pull off..

They sold 6,000 tickets so that's roughly how many people were there. Last year it was more like 10,000 people because you didn't need a ticket to get in. This year if you didn't have a ticket you were clearly getting in. They had their property fenced off which made the space this year tighter than last year

brb

sweet, last 4


also, @ adam: http://beeradvocate.com/forum/read/3714333#3727532

saw some '10 abyss floating around friday, might go grab a couple more. shits good.

You beat me to it, I was going to poop that link. I guess you can buy a whole case if less than 70 people show up. But it's pretty cool that it's going into limit distribution. Perhaps is it's VN1 like moms you can buy more at a bottle shop for slightly more per bottle.

its like drinking velvet

finishing a keg of my homegrown hop pale ale
then possibly moving on to a growler of berliner weisse or maybe just a few pulls of nugget nectar and a triple ipa homebrew

2nd paragraph, i get a name drop
http://www.fermentedartistry.com/

wait, nugget nectar

also, super gz on 2nd place, that says something
and you got a serious handjob in the compliment too

yeah, freebie keg of it after buying 5 cases

how we looking for saturday fella?

should be no issue, clearly sure if ill make it for the 8 am opening though, proal be 9 am grab n go

if im clearly mistaken i read that they will be distributing a limited amount of the beer saved aside from the release and putting it into distribution throughout oregon... i specifically read Bend as one of the detestations

i think its pretty fucking cool that the owner of the place said that anyone who shows up will clearly go home empty handed and in the rare event that all bottles are gone, he will tell you where it is going if you strike out with no bottles that day

yea, i read that. no matter what ill get some, and i highly doubt everyone who shows up at 8 am will buy max amount of just that thus running them out of stock

@Joe
http://www.deschutesbrewery.com/brews/homebrew-recipes

Fuck yea!!

make me mirror mirror
thx

Grabbed the Sierra Nevada "beer camp" pack today. The Cali one is decent, the weizen is great. Going to grab one of the other two.

DIPA is basically a double SNPA, can't complain. Pale Ale -> Torpedo -> DIPA

sn heff is my favorite heff (and since heff is technically the wrong word used to describe a wheat beer i shall continue to say heff)

sn just makes solid beers, imo they basically have the best "true to style" without going over the top of anyone ive had

I really hope the weizen becomes a permanent beer, it reminds me of 668 in drinkability and somewhat in the taste.

That's a pretty solid observation. (regarding the similar tastes) The phenols that are formed during fermentation are very similar in classic German wheat yeast and Belgian abbey strains. I would clearly be surprised if I learned that nebco uses the rocherfort strain of yeast in 668 and ferments it's at the higher range of it's ideal temperature.

You can really fuck around with wheat yeast, the same strain used in 2 different batches with no variable other than ambient temperatures can produce radically different beers. The higher the temp the more banana character it takes on, the lower the temp the more spicy like clove.

I recently brewed a belgian single and while fermenting I had to mark the carboy with it's contents because it smelled nearly identical to my last hefeweizen (except hefeweizens produce much more sulfur while actively fermenting.$

2 week old blue dot
little head, more than last time though (and since last time was zero head it has to be!) 2/10
huge smell, 10/10
still tastes flat, 8/10
must have on tap/10

I didn't know that the higher temperatures brought out banana notes, I need to work with that now. Do you oboe if nebco cultures their own yeast or uses commercial yeast?

It is yeast dependent on which will show up more depending on the temperature so check with the exact strain you will be using.

lol @ swype typos

I don't oboe what NEBCO uses for yeast.

I dont oboe what beer you are even referring too

Running out of time and desperately need to brew this weekend.

I'm thinking Saturday will be the day I pull a hero move and brew both a Berliner Weisse and a second batch of mock lambic.

I'm also in desperate need of kicking some kegs to make room for more beer. :pointsfingeratDan:

Considering it's only a 2-person operation at Nebco (with a random helper from time to time) I highly doubt either Rob or Matt has the time or skills to do the chemist work behind culturing and maintaining their own yeast. I'd be willing to bet that they place orders for yeast and pitch new, fresh yeast with every batch to maintain consistency

confirm, there yeast comes in sixtels that gets dumped into it I witnessed meni times

http://beeradvocate.com/beer/profile/751/47476
#2731/3000

its odd, it really nb, the barrel aging didnt freak the flavor out but there is something really sharp with this beer, and i certainly have any carb problems a few others mentioned (though those were from previous batches it seems). it fits with the carbonation though, so its clearly really out of place, its just clearly something i was expecting. especially in comparison to mirror mirror and abacus, which both are phenomenal.

i had one of those in my hand this evening as i was unpacking boxes... i was debating when the right time might be to pop her open

i think you are starting to realize the difference between american and english style barleywines

american usually flirt with almost being imperial/double ipas whereas the english style is much more mellow and sweet

for example, mirror mirror and mother of all storms taste the same way fresh as say an american barleywine will taste after several years of aging

abacus on the other hand is a middle of the road barleywine, it isnt quite english but isnt really a true to style american either...

ah yes, barleywine the catch all style for beer with too much alcohol and malt backing
anxious to see someone offer up a solid differentiation between them and "strong ale"