That's a shame, black rye ipa sounds good!
This may be a little controversial as I know some people love Tiny Rebel but I think they are one of the worst breweries out there at the minute my other half ordered me a mixed case last year and nearly all of it was undrinkable. As you say its all artificial the flavour. Most of them went down the drain:hat:Next up for me is this. Very nice and certainly tropical, but cheating a little because it has "tropical fruit concentrate" in the ingredients.
same here, although I am a couple weeks out for another.Time for a Saison!
View attachment 30241
Almost out of this now too! I think I will get another on tomorrow
This may be a little controversial as I know some people love Tiny Rebel but I think they are one of the worst breweries out there at the minute my other half ordered me a mixed case last year and nearly all of it was undrinkable. As you say its all artificial the flavour. Most of them went down the drain:hat:
that's interesting that yours is not sour wonder if it was a bottle issue? or it could have been the warm in transit period. I don't think you would miss it if you had some from the bottle I had, it was very apparent. do you cold store all your bottles?View attachment 30207
Just trying it myself. Jury is out. Not a great beer at all but I am not picking up sour. Very little roast and way too thin. Coconut is very slight
That's pretty accurate actually.like an alco-pop!
I store them in my garage which is cool even in the summer. Probably around 15 degrees. When you say sour are you talking the same level as Brett sourthat's interesting that yours is not sour wonder if it was a bottle issue? or it could have been the warm in transit period. I don't think you would miss it if you had some from the bottle I had, it was very apparent. do you cold store all your bottles?
I am not sure about brett sour, I don't have a lot of experience with it. it wasn't as sour as a rodenbach but much more than an orval. it also was not an acetic or vinegar flavor but more a lactic or kettle sour. I have soured a belgian dubbel recently from the yeast cake of that German porter and it is similar to that level of tart. so it makes me think it happened in your fermenter. have you used Brett recently in a batch?I store them in my garage which is cool even in the summer. Probably around 15 degrees. When you say sour are you talking the same level as Brett sour
Brett doesn't usually add much sourness, maybe just a bit of a tang which suggests to me that a lacto infection is more likely. If lucky it'll only be a bottle issue.I am not sure about brett sour, I don't have a lot of experience with it. it wasn't as sour as a rodenbach but much more than an orval. it also was not an acetic or vinegar flavor but more a lactic or kettle sour. I have soured a belgian dubbel recently from the yeast cake of that German porter and it is similar to that level of tart. so it makes me think it happened in your fermenter. have you used Brett recently in a batch?
You don't half spoil yourself H..
Fair play to youI know, and it could get worse - I just handed in my notice having decided to retire. I may need some more kegs...
Enter your email address to join: