Appearance: pours a big fluffy head, that has staying power. Bubbles in head become a little loose. Would like to see a head that is a little tighter with slightly smaller bubbles (but this is an anal critique). Beer is golden, with orange and strawberry hues. ____ Aroma: Lemon and grapefruit, mango, maybe lychee or passionfruit, quiet banana, floral, subtle clean yogurt-like lactic (malt is loosing its luster). A little pepper. Fermentation character is clean with nice undertones of mixed fermentation. Aroma was much brighter a few weeks ago. Definitely a beer that needs to be consumed super fresh. And extra steps should be taken to preserve freshness.
Continued... ____ Palette: the texture of the beer is light a fluffy (maybe slightly too light and fluffy?). It has a nice creaminess that gives way to a soft, yogurt like acidity. There's something subtle on the finish that is a little rough around the edges (bittering hops?). ____ Next time: consider dialing down the wheat a touch. The beer is almost so fluffy it doesn't read as beer. Might also be a good idea to try a small simple sugar addition to dry the beer out a touch. While I think this beer is nicely balanced, I'd love to see an even more sour version of it (this would require dialing down the bitter hop addition). The biggest problem with the beer seems to be early signs of a susceptibility to oxidation or lack of freshness. Research measures for preventing this in the future. There also seems to be a little stratification in the 22oz bottle. Beer Definitely changes as you drink down to the bottom of it.
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3g calcium chloride."},{"Id":"66793","Rank":"4","Text":"Strike water additions: 4ml lactic acid."},{"Id":"66794","Rank":"5","Text":"Boil additions: 4g gypsum; 4g calcium chloride."},{"Id":"66796","Rank":"6","Text":"Brew ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::"},{"Id":"66797","Rank":"7","Text":"Mash in at 151F for 1 hour."},{"Id":"66798","Rank":"8","Text":"Target mash pH: 5.6"},{"Id":"66800","Rank":"9","Text":"PBG: 1.047"},{"Id":"66801","Rank":"10","Text":"Preboil: Split off 4.5 gallons of wort for souring."},{"Id":"66802","Rank":"11","Text":"90 minute boil. 6.5G down to 5G for clean beer."},{"Id":"67155","Rank":"12","Text":"90 minute boil. 4.5G down to 3G for mixed culture beer."},{"Id":"67156","Rank":"13","Text":"Pre-sour mixed culture wort to 4.2 pH with lactic acid."},{"Id":"66803","Rank":"14","Text":"OG: 1.059"},{"Id":"66804","Rank":"15","Text":"Cellar :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::"},{"Id":"67157","Rank":"16","Text":"Cool 5G wort down to low 60s. Pitch London Ale."},{"Id":"67158","Rank":"17","Text":"Flush 1G carboy with CO2."},{"Id":"67159","Rank":"18","Text":"Split off 1G at 120F for acid beer production."},{"Id":"67160","Rank":"19","Text":"Split off 1G for mixed culture fermentation."},{"Id":"68572","Rank":"20","Text":"Bio-transformation dry-hopping: equinox and motueka."},{"Id":"68573","Rank":"21","Text":"Dry-hop clean beer 2 days before packaging."},{"Id":"68574","Rank":"22","Text":"Motueka, Mosaic, Galaxy, Citra."},{"Id":"68834","Rank":"23","Text":"Blend in 1G of pasteurized mixed fermentation."},{"Id":"68835","Rank":"24","Text":"Blend in .5G of pasteurized acid beer."},{"Id":"68836","Rank":"25","Text":"Target 2.5 volumes of CO2."}]}
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