GrahamS2 Posted August 4, 2017 Posted August 4, 2017 It is after all winter.I remember once I picked up 3 kg in 2 weeks from drinking Castle milk stouts. Got these in my fridge now for more than 10 months. Been saving em for winter, and now it's almost over.Brewdog Paradox IslayAfter 10 months those are properly stale. Pity, looks quite tasty!
stefmeister Posted August 4, 2017 Posted August 4, 2017 After 10 months those are properly stale. Pity, looks quite tasty!Maybe if it was SAB-water. 10 months should be nothing for a stout that spent the same amount of time inside a barrel, with 100 IBU.
fanievb Posted August 4, 2017 Posted August 4, 2017 Wendy Knowler @wendyknowler Following More Stat of the day: South Africans spend more of their total household income on beer than veggies. @StatsSA
fanievb Posted August 4, 2017 Posted August 4, 2017 and the response Paul Berkowitz @paulyberkFollowMorePaul Berkowitz Retweeted Wendy KnowlerBeer = barley + hops = veggies. Poor data science.Paul Berkowitz added,Wendy Knowler @wendyknowlerStat of the day: South Africans spend more of their total household income on beer than veggies. @StatsSA Fruity 1
Ferro Posted August 4, 2017 Posted August 4, 2017 Sadly every time I've tried a Naked Mexican, it was infected....... Wasnt this also tweeted by Trump recently?
Fat Boab Posted August 7, 2017 Posted August 7, 2017 Maybe if it was SAB-water. 10 months should be nothing for a stout that spent the same amount of time inside a barrel, with 100 IBU. Microbial stability and flavour stability aren't the same thing.....
Fat Boab Posted August 7, 2017 Posted August 7, 2017 Wasnt this also tweeted by Trump recently? I think that was a Mexican ball, or wall? Ferro 1
Robbie Stewart Posted August 7, 2017 Posted August 7, 2017 Wendy Knowler @wendyknowlerFollowingMoreStat of the day: South Africans spend more of their total household income on beer than veggies. @StatsSA from these stats it is obvious that Saffa's have their priorities more or less right. 5.8% - Meat4.4% - Fuel3.9% - Bread2.1% - Beer Meat is a given. Ons gaan NOU braai!Fuel is needed to get to said braai.Bread for the braai broodjie.Beer. Beer needs no explanation. Except if it is less than bread. This is wrong, since Beer IS Bread. The ratio needs rectifying. Come on oke's, get buying!
stefmeister Posted August 7, 2017 Posted August 7, 2017 Microbial stability and flavour stability aren't the same thing.....That might be so, but what in my post alluded to that? I don't get what your point is. Btw, opened one, it was still 100%. PS. I'm not a beer-aging advocate. Fat Boab 1
Fat Boab Posted August 7, 2017 Posted August 7, 2017 (edited) That might be so, but what in my post alluded to that? I don't get what your point is. Btw, opened one, it was still 100%. PS. I'm not a beer-aging advocate. Well, GrahamS2 suggested the beer would be stale. You replied with comments related to barrel storage time and a high IBU. So my reply to you, was based on the bacteriostatic effect of hops and their partial benefits in imparting a longer microbial stability. Staling, in the context of beer, most commonly refers to oxidative staling. Hops don't afford a significant functional benefit in this regard, beyond masking oxidative taste products. Oxidative aromatics, such as trans 2-nonenal, aren't readily masked by iso-alpha acids or other non-BU hop aromatics. So what's my point/s: 1. High BUs don't functionally afford extended flavour stability. But they can mask the taste of oxidative products. 2. High BUs will impart an extent of microbial stability, although this is restricted to Acetobacter metabolites, rather than those from Lactobillus. 3. If you're not a beer-staling advocate, maybe you've made your mind up already? Or maybe you're not an effective taster for oxidative by-products? Edited August 7, 2017 by Fat Boab GrahamS2 1
stefmeister Posted August 7, 2017 Posted August 7, 2017 Well, GrahamS2 suggested the beer would be stale. You replied with comments related to barrel storage time and a high IBU. So my reply to you, was based on the bacteriostatic effect of hops and their partial benefits in imparting a longer microbial stability. Staling, in the context of beer, most commonly refers to oxidative staling. Hops don't afford a significant functional benefit in this regard, beyond masking oxidative taste products. Oxidative aromatics, such as trans 2-nonenal, aren't readily masked by iso-alpha acids or other non-BU hop aromatics. So what's my point/s: 1. High BUs don't functionally afford extended flavour stability. But they can mask the taste of oxidative products. 2. High BUs will impart an extent of microbial stability, although this is restricted to Acetobacter metabolites, rather than those from Lactobillus. 3. If you're not a beer-staling advocate, maybe you've made your mind up already? Or maybe you're not an effective taster for oxidative by-products?Yes, that might be true for low alc, lighter style beers. Minor oxidation of darker porter beers can ad some complexity.Barrel aging in itself is an oxidative process, and given this style of beer, the flavours are pretty robust. Regarding microbial stability. Well yes. Agreed. Acetobacter is pretty nasty, and quite resistant to a lot of preservatives even. Beer-stalling/aging; I was just putting it out that I'm not one of those hipster kind that claims we need to age our IPAs before we can drink it. In any case beers don't get to last that long by me.My palate is pretty fine tuned to tasting.
Fat Boab Posted August 7, 2017 Posted August 7, 2017 Yes, that might be true for low alc, lighter style beers. Minor oxidation of darker porter beers can ad some complexity.Barrel aging in itself is an oxidative process, and given this style of beer, the flavours are pretty robust. Regarding microbial stability. Well yes. Agreed. Acetobacter is pretty nasty, and quite resistant to a lot of preservatives even. Beer-stalling/aging; I was just putting it out that I'm not one of those hipster kind that claims we need to age our IPAs before we can drink it. In any case beers don't get to last that long by me.My palate is pretty fine tuned to tasting. Each to their own. At least you're drinking beer, and from Scotland nogal! MrDLR 1
Fruity Posted September 3, 2017 Posted September 3, 2017 Tried this chocolate Milk Stout, it's not too bad imo. Vetseun 1
coppi Posted September 3, 2017 Posted September 3, 2017 Tried this chocolate Milk Stout, it's not too bad imo.sis.......that is not beer! Sent from my iPhone using Tapatalk
Vetseun Posted September 3, 2017 Posted September 3, 2017 Tried this chocolate Milk Stout, it's not too bad imo. My little treat now and then. Love it. Fruity 1
Fruity Posted September 3, 2017 Posted September 3, 2017 sis.......that is not beer! Sent from my iPhone using TapatalkThe only gripe I have with it is that it's not strong enough for me.
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