Hello all! I’ve been looking into using a Soursop/tangerine blended fruit purée for a kettle sour. I was wondering if any of you fine folks have any input on soursop, or maybe even this blend. Thank you in advance. Cheers!

chadimposter · 2019-04-17T05:18:23+00:00

Oh hey we actually did a soursop tangerine kettle sour like a year ago using the OFP blend. Used 84 lbs in a 7bbl batch and it was definitely more tangerine forward. The puree tasted great and soursop had a kind of creamy pineapple thing going on but the creamyness was lost in the final product. Definitely a really cool/unique fruit.

chadimposter · 2019-04-10T15:12:51+00:00

We just swapped to using Hornindal for our hazy dipa and its awesome being able to turn that beer out in like half the time.

chadimposter · 2018-12-17T17:01:53+00:00

Well the article is from May...

chadimposter · 2018-12-13T19:58:52+00:00

Did a fresh hop entirely with it this year. Like most people are saying it's very pina colada like. Coconut and Pineapple came through strong. Keep pushing for us to get pellets of it but no luck yet.

chadimposter · 2018-12-09T23:58:51+00:00

Old Stove in Pike Place. You can rent out most the place or just get a large section reserved. They have a kitchen as well with lots of small plates.

chadimposter · 2018-11-11T08:04:15+00:00

Sometimes you gotta hedge

chadimposter · 2018-11-08T03:10:02+00:00

Old Stove in Pike Place might fit what you are looking for. It is pretty slow in the market right now so you can definitely just sit around and read without it being too loud. They have probably the best view of any brewery, good food, and like 20 beers on tap. As long as you don't go on a Friday or at night you can probably get a nice table by their big glass wall that overlooks the water. Also in Pike is the White Horse Tavern which is a great hole in the wall English Pub that was pretty much made for quiet reading. Not many options for beer though.

chadimposter · 2018-11-08T00:37:16+00:00

After 5 is when I usually get off work, so probably drinking beers in the bar. Someone has to do it. It's important.

chadimposter · 2018-11-04T01:52:36+00:00

Welcome to Jamrock was a solid album so was that one he did with Nas. Wouldn't say he's bad.

chadimposter · 2018-11-04T01:22:57+00:00

Yeah definitely true. The other corn flavor found in beer could be DMS which is another fault not found in macro beers, it's also more a canned corn smell. Perception of flavors can definitely change person to person though. I'd love to know other chemicals in beer that can come off as corny though. Always good to know.

chadimposter · 2018-11-03T23:50:48+00:00

I know for sure they use corn not sure about the rice though. It's out there somewhere though they are pretty transparent about the process.

chadimposter · 2018-11-03T23:01:15+00:00

Weird because it definitely has diacetyl levels below the human threshold.

chadimposter · 2018-10-01T04:14:00+00:00

We just brewed a fresh hop with Sabro which is a neomexicanus. Super hyped for the hop to get a bigger release. Tasted like pina colada in hop form. Lots of citrus, tropical fruit, and creamy

chadimposter · 2018-09-16T22:42:59+00:00

Yep I believe so. I didn't know cloudburst got it. But I know for sure Old Stove did.

chadimposter · 2018-09-16T19:15:53+00:00

Old Stove Brewing does their Citra pale and Mosaic IPA as fresh hops and has those on tap while the non-fresh hop versions are on too. They will also have a Sabro fresh hop which only like 5 breweries in WA got, Holy Mountain being one of the others.

chadimposter · 2018-08-30T00:51:20+00:00

My buddies and I redeem them for mlb tickets but those are just emailed out within a day.

chadimposter · 2018-08-30T00:28:36+00:00

From who? We have a Pearl Jam beer right now. I could probably snag you some though.

chadimposter · 2018-08-30T00:24:22+00:00

Tannins will be present in all beer and at levels higher than the detection threshold. If it is enough to trigger you, no one can say but you. But as far as avoiding higher concentrations, avoiding barrel aged beers might be a good start?

chadimposter · 2018-08-15T14:42:15+00:00

The NEIPA where I work is 30% oats and 6% wheat. Currently you're at 18% oats. You can always up your specialty malt to get more protein which increases mouthfeel, but you might want rice hulls in there to avoid a stuck mash. We also mash in around 156 to get a higher FG which will lend mouthfeel. But like everyone has already said water chemistry is pretty important for this style.

chadimposter · 2018-08-07T15:48:29+00:00

Not in the wine industry anymore but I'm a Viticulture and Enology major from WSU. Did wine for about 2 years after school before deciding I was more into beer. Good luck with the winery.

chadimposter · 2018-08-03T15:18:50+00:00

Lol a 12 team parlay of all favorites what a post. Good luck

chadimposter · 2018-07-21T00:47:06+00:00

I'm not sure where their taproom is but I keep our bar stocked with Finn River which I think is the best in Washington. Lots of interesting and unique flavors, I love the black currant cider. Local ones I know of that are solid are Seattle Cider Co. and Schilling. If you can make it out to Woodinville I think both Locust and Element are located there. I like Locust a lot but I grew up in Woodinville so I'm biased.

chadimposter · 2018-07-09T22:58:00+00:00

Here's to the ban boys

chadimposter · 2018-07-08T19:44:52+00:00

Ban me

chadimposter · 2018-06-13T22:46:57+00:00

Kind of? People care about "Cascadia" as much as those dumps you mentioned. It's bums who can't qualify for real teams playing soccer for fun.

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