tag:blogger.com,1999:blog-21271644.post3065589274969922449..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: Troubles With TravelJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-21271644.post-33308967710756564252017-03-02T18:47:39.130-08:002017-03-02T18:47:39.130-08:00It's not yeast, from people who know yeast (se...It's not yeast, from people who know yeast (see one of Jeff's recent podcasten).<br /><br />It's almost certainly insoluable plant goop.Daniel Warnerhttps://www.blogger.com/profile/15541362075861422658noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-89923237604586317732017-03-01T09:49:04.245-08:002017-03-01T09:49:04.245-08:00Really appreciate the write up. I agree with the d...Really appreciate the write up. I agree with the delicate nature of this style. It makes me think that a lot of people haven't even really tried a NE IPA b/c they received (via trade or just distribution travel) a product that tastes/smells very different than the brewery intendedAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-13770170207581286522017-03-01T01:21:51.445-08:002017-03-01T01:21:51.445-08:00Also, this tweet yesterday, from a Scottish beer b...Also, this tweet yesterday, from a Scottish beer blogger I know, seems timely:<br /><br />Brewers, 2010: The murk is hops, not yeast Brewers, 2017: Yeah OK it's yeast<br /><br />https://twitter.com/robsterowski/status/836502905721081857Nickhttp://www.twitter.com/erlangernicknoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-65161564356242885742017-03-01T01:02:09.524-08:002017-03-01T01:02:09.524-08:00Call me old, but I still can't wrap my head ar...Call me old, but I still can't wrap my head around the idea of WANTING that yeasty sediment in my beer(*). And this is the great evil that canning does: you can't see when a beer's settled before opening it, and it's harder to decant it <br />and leave the sediment in the can. Glass bottles, of course, make this trivial.<br /><br />Asking from relative ignorance...is "NE IPA&Nickhttp://www.twitter.com/erlangernicknoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-25156469331083717202017-02-28T09:45:13.947-08:002017-02-28T09:45:13.947-08:00Burnt rubber sounds like autolysis. Possibly a si...Burnt rubber sounds like autolysis. Possibly a side effect of trying to get a lot of yeast into the package (to boost the haze that is all the rage)?Anonymoushttps://www.blogger.com/profile/06250703827322829637noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-88926537516141217172017-02-28T09:28:41.612-08:002017-02-28T09:28:41.612-08:00I also think that some hop varieties are more cons...I also think that some hop varieties are more consistent and stable than others, and some suppliers are better able to dry, package and ship than others (I don't have cites to back this up, just personal opinion). <br /><br />I'm going to guess that a brewer's source of good old Cascade and Hallertau are more likely to be pretty much the same time after time. Some new variety from Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-52125506120306569462017-02-27T18:43:41.894-08:002017-02-27T18:43:41.894-08:00With bottles, breweries can take advantage of oxyg...With bottles, breweries can take advantage of oxygen-absorbing caps & even bottle conditioning to prevent or at least minimize oxygenation. Canning lines inject CO2 to drive out oxygen—but maybe Trillium is leaving some O2 behind?CarnacTheMagnificenthttps://www.blogger.com/profile/00218340029588148917noreply@blogger.com