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mmmmm bubblegum. I get it in some Belgians, but mostly in wheat bears.
Dont let me stop you 'researching', but imo it isnt out of style. I believe it will also mellow relatively quickly


In club news, I sacrificed some more of my weekend to selflessly visit Oldfield and have a chat about them hosting us every second month. They are keen, we have a spot in mind, and they think they have a bbq somewhere in the back...
Just final confirmations and we are peachy
 
That's super exciting! Maybe they can be the central location if we ever end up doing grain bulk buys. It would be way better than driving to Sydney.
 
The bubblegum could be just because it's young. It might go with time.

I did get bubblegum using S33 yeast once when my temperature controller broke and the beer started fermentation at 28 degrees for a day or so. It was still quite a good beer though. The bubblegum was definitely there but didn't ruin the beer.
 

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