A Good Day to Die PA, MO 2013 Edition

[brew]

Ahhhh! Seems the uninitiated never have a healthy respect for the wonders of corn Whisk(e)y! Different from simple 2 row to be sure, but for a true believer Bourbon has a complexity that is truly awesome.

[JohnQ]

Pretty sure nobody ever said Bourbon was Scotch...

and as much as I love my Single Malts, and a few Vatted Malts, Bourbon also has it's place, including a couple of bottles in my cabinet.

Without Whiskey... the Whisky producers would be in a bundle of pain, as the majority of Whisky is aged in single use Whiskey barrels.

I really enjoyed the BB clone with the Talisker, though not everyone liked the smoke on the nose, so an idea to change it over to a Bourbon wash seems to be returning the barrel in the basement back to it's roots, as it were, while providing a different kind of nose.

RB, you didn't make it to the meeting with the Bourbon County Stout...too bad.

JQ

[JohnQ]

March 22nd Edit

Due to a shortage in Amarillo, we've modified the recipe to use a Cascade/Palisade blend in it's place everywhere except the Dry Hopping.


JQ

[Richard]

Ah, I didn't catch the Bourbon talk earlier in the convo, ignore me

[JohnQ]

Moved to the Barrel yesterday...
Tried posting an image from the inspection cam, but it was shite, too bad.

JQ

[JohnQ]

A post revived from long gone days...
Sooooo....
As we know, the beer came out tasting and smelling like Magic Marker,
Most everyone tossed it...

Yesterday...

While teaching our employees how to clean kegs, I grabbed a keg, that turned out to be full of this project.

Pulled the pressure release tab and for a FULL 20 MINUTES, it spewed foam.
10  mins in I realized that it didn't smell like I remembered.
Tried a taste, didn't taste as remembered.

Waited for the foam to stop, opened it up and gave it a taste.
Sweet but super bitter, kind of IIIPA Belgiany... Kind of like what @jamie_savoie might bring to a meeting.
NO Magic Marker at all. Damn near sublime!

Took some to the cabin to share, we'll let others comment on their tastings, but it seems like the crazy wild yeast that "infected" the AGDTDiePA did some serious work in cleaning this up!

So I have 3 more kegs of it, wondering if they're the same!

JQ
.

[Fhilo]

Nice. Hope I get a chance to try this!

[jamie_savoie]

This is really awesome and I hope to taste it eventually   Does it taste sour or/and tart? What kind of flavour do you get from it?  fruity, cherry, pineapple, funk, horsy, spicy etc

It really amazing how bugs can totally change a beer when given time to do its thing

Last December I made a Belgian single fermented with 1214.  I saved 5 gallon of it and added WL brett brux trios in secondary.  After 2-3 months it tasted weird, not bad, but not right.  I kinda forgot about that carboy and last week I had a sample, I was blown away how totally different it tasted from the original. The original had a malty sweetness with some banana ester, the brett version has none of those flavour.  Now it’s tart and sharp with some pineapple and fruity

I still remember suggesting you to make a solera flanders red with that barrel.  There’s a nice article on that in the may-june Brew magazine

[JohnQ]

This is really awesome and I hope to taste it eventually   Does it taste sour or/and tart? What kind of flavour do you get from it?  fruity, cherry, pineapple, funk, horsy, spicy etc

I still remember suggesting you to make a solera flanders red with that barrel.  There’s a nice article on that in the may-june Brew magazine

Kind of flowery at the front end, still nice bittering. Reminded me a bit of the Russell Belgian IIPA from last year's brewer's bash.
Will have to taste more to get any more specific, and right now I'm rolling the new floor!

JQ