Results are out for the Fall '14 White Labs Big QC Day. http://www.whitelabs.com/education/big-qc-day Thought it might be fun to chat about it.
Big things to me:
Had our IIPA tested and the IBUs were lower than expected. In that, I expected them to be about 30% lower than my calculated IBUs, due to yeast drop, etc.. But dayum, not by that much. Proves, I guess, how the IBU calculations kinda fly out the window for high gravity high hop beers. Now the question becomes, if my IIPA IBUs are actually 60% of what I'd calculated after the yeast and finings strip it all out, is that such a bad thing? Could be why everyone around here likes it so much.
The Level Of Microbial Contamination Is Too Damn High! Seriously, 44% of samples had wild yeast, 34% had aerobic bacteria and 11% had anaerobic bacteria? And the mean Overall VDK level was 118? Holy diacetyl Batman! Step up your games people, that's shameful.
The data is probably a bit skewed due to the sample sources I'd imagine. And the data crunch isn't out yet, but this year I wish they'd separate the commercial and homebrew samples, and I wish they'd separate any barrel-aged or intentionally soured beers.
Big things to me:
Had our IIPA tested and the IBUs were lower than expected. In that, I expected them to be about 30% lower than my calculated IBUs, due to yeast drop, etc.. But dayum, not by that much. Proves, I guess, how the IBU calculations kinda fly out the window for high gravity high hop beers. Now the question becomes, if my IIPA IBUs are actually 60% of what I'd calculated after the yeast and finings strip it all out, is that such a bad thing? Could be why everyone around here likes it so much.
The Level Of Microbial Contamination Is Too Damn High! Seriously, 44% of samples had wild yeast, 34% had aerobic bacteria and 11% had anaerobic bacteria? And the mean Overall VDK level was 118? Holy diacetyl Batman! Step up your games people, that's shameful.
The data is probably a bit skewed due to the sample sources I'd imagine. And the data crunch isn't out yet, but this year I wish they'd separate the commercial and homebrew samples, and I wish they'd separate any barrel-aged or intentionally soured beers.
Comment