May/June meet

[n87]

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

 

[dkaos]

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.

 

[gone brewing]

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.

 

[mr_wibble]

I fricken L-O-V-E bubblegum in a hefeweizen. Ayinger hefeweizen on tap (to me) is bubble-gum city.
Where's my drool emoji ...