Anyone here get a gravity reading on the wort from Kane. The sheet says it's 1.068, but one of the guys in my club got 1.055. I'm wondering (but doubt) if there could have been some stratifcation or maybe Kane worried about running short, thinned it out?
I had a few plans on how to make something different from this wort, but didn't take drinking into account. By the time I got home I was lucky to have managed to transfer from keg to carboy. Didn't remember to get a gravity reading before pitching yeast, but must have pitched because there's a few inches of krausen on top.
Oh wait . . . did I sanitize the carboy? :cross:
Anyone here get a gravity reading on the wort from Kane. The sheet says it's 1.068, but one of the guys in my club got 1.055. I'm wondering (but doubt) if there could have been some stratifcation or maybe Kane worried about running short, thinned it out?
hexmonkey, thanks for the confirmation on the gravity.
And Yooper. Yes, it was a good time. Here's a better shot of our motley crew, The ANNiHiLATED.
Had a lot of fun! Kane was an excellent and generous host.
Yeah, that's Tom. He's the club BJCP guru.Is that Tom behind Jean? I met him in Philadelphia judging the comp during the NHC. Jean looks great by the way. You just look drunk. Not really. Nice to "see" you again, and especially at Kane.
I got an SG of 1.060. I pitched WL565 Saison and am considering dry hopping it. Kane has 15 barrels remaining of what they brewed and will be putting it on at the brewery tasting room. I wonder if they'll have an event for people to compare their brews?
I got an SG of 1.060. I pitched WL565 Saison and am considering dry hopping it. Kane has 15 barrels remaining of what they brewed and will be putting it on at the brewery tasting room. I wonder if they'll have an event for people to compare their brews?
. . . so, how'd they taste?. . . also three variants of rally ipa with the experimental hops.
. . . so, how'd they taste?
About five guys from my club got the Kane wort. All fermented with different yeast. So far, the consensus is that, although not bad, it's overly bitter; with little hop flavor or aroma. Unfortunate, because it would have been nice to have gotten something from the experimental hops they used. To me the finish borders on astringent, more so than bitter, but that was before dry hopping and without much conditioning time. We have a meeting coming up next week and will be able to compare the dry hopped versions with a little more time on their side. Hope that will help on the aroma and some perceived flavor and smooth out the finish.
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