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Started By
Message
re: Make Ghost Great Again
Posted on 12/7/16 at 11:52 am to Salmon
Posted on 12/7/16 at 11:52 am to Salmon
quote:
by continually growing it up from the dregs at the bottom of the tank.
Most commercial breweries propagate yeast from an original source....a source that has never been used to ferment beer. Yeast that is used to ferment beer does change over a few uses. So most breweries either have an on-site lab or contract with a lab to store and propagate their yeast from the source for each batch.
1
Posted on 12/7/16 at 11:52 am to Salmon
"We have learned that our favorite batches of Ghost, for example, are the milkiest, cloudiest ones. I didn't want to believe that the haziness had much to do with the aroma or taste of the beer, the fruitiness or juiciness. Instead we originally just associated haze with solids that will eventually drop out of the beer. Solids that are not related to hop oils or other aromatic compounds that we typically assume are only dissolved in the liquid beer.
Well, after much tinkering and experimenting we found that we were wrong. Sometimes these solids can have a wonderful fruity aroma and taste and they must be full of hop oils and resins. When they disappear or settle out of the beer, they can take that fruity taste and aroma with them. When the haze drops out and leaves a clear beer behind the non-fruity hop compounds that yield piney, resinous, and dank aromas dominate.
We prefer the juice and so do most of our customers. Thus we prefer the haze. So, we are now officially haze heads. Haze is life."
almost a perfect description of the last 3/4 batches of ghost
but i just dont understand why the hell did it take all those bad batches of ghost to finally come out and address this, shite i'm over it just damn glad it was addressed and looking forward to the next drop
MGGA!
Well, after much tinkering and experimenting we found that we were wrong. Sometimes these solids can have a wonderful fruity aroma and taste and they must be full of hop oils and resins. When they disappear or settle out of the beer, they can take that fruity taste and aroma with them. When the haze drops out and leaves a clear beer behind the non-fruity hop compounds that yield piney, resinous, and dank aromas dominate.
We prefer the juice and so do most of our customers. Thus we prefer the haze. So, we are now officially haze heads. Haze is life."
almost a perfect description of the last 3/4 batches of ghost
but i just dont understand why the hell did it take all those bad batches of ghost to finally come out and address this, shite i'm over it just damn glad it was addressed and looking forward to the next drop
MGGA!
Posted on 12/7/16 at 12:03 pm to No8Easy2
I'm going to miss the dank Ghost.
Posted on 12/7/16 at 12:06 pm to ragincajun03
quote:
I'm going to miss the dank Ghost.
I absolutely will not. I'm ready for some juicy greatness that was GiTM.
Posted on 12/7/16 at 12:09 pm to Salmon
quote:
I assume Opus and Bloom have different hops?
Don't you know all parish beers taste the same?
Posted on 12/7/16 at 12:11 pm to sandraccoon
Bloom is fantastic. So if it was the first beer they have made with this new yeast, then I'd say that is a good sign going forward.
I also don't think the clear dank/piney/resiny beers are "bad" like people are saying. Just not as great as the juicy/hazy stuff.
I also don't think the clear dank/piney/resiny beers are "bad" like people are saying. Just not as great as the juicy/hazy stuff.
Posted on 12/7/16 at 12:17 pm to urinetrouble
quote:
I also don't think the clear dank/piney/resiny beers are "bad" like people are saying. Just not as great as the juicy/hazy stuff.
Exactly. They are just a different type of IPA, West Coast whereas the juicy/hazy ones are NE IPAs
Posted on 12/7/16 at 12:18 pm to urinetrouble
quote:
I also don't think the clear dank/piney/resiny beers are "bad" like people are saying. Just not as great as the juicy/hazy stuff.
100% agree with ut on this my only issue was that it was a crap shoot with the last couple of batches
they had plenty of chances to let use know what the batch was going to be "juicy/hazy stuff" or "pliny dank stuff"
Posted on 12/7/16 at 12:22 pm to No8Easy2
quote:
100% agree with ut on this my only issue was that it was a crap shoot with the last couple of batches
I think this last batch of Ghost was the real wake-up call.
Posted on 12/7/16 at 12:23 pm to urinetrouble
quote:
I think this last batch of Ghost was the real wake-up call.
And the 11/28 envie. Poured much clearer, with little hop aroma and flavor.
Posted on 12/7/16 at 12:27 pm to BugAC
Can't remember if the batch of Envie I collected in town during Thanksgiving was 10/28 or 11/08, but it was great in my non-maven opinion.
Posted on 12/7/16 at 12:31 pm to urinetrouble
quote:
I think this last batch of Ghost was the real wake-up call.
If it wasn't then they clearly have bigger issues lol! I still have 2 4-packs of this stuff and it just isn't close to being great but it'll still give me a buzz so wth amirite
Posted on 12/7/16 at 12:31 pm to ragincajun03
quote:
Can't remember if the batch of Envie I collected in town during Thanksgiving was 10/28 or 11/08, but it was great in my non-maven opinion.
I agree, both of those batches were great. It's the 11/28 batch i purchased Monday that tasted different than the previous batches. It appeared to get the Ghost effect.
Posted on 12/7/16 at 12:34 pm to BugAC
quote:
I agree, both of those batches were great. It's the 11/28 batch i purchased Monday that tasted different than the previous batches. It appeared to get the Ghost effect.
I have 2 more bottles of the 10/28 Envie and it was great as well
Posted on 12/7/16 at 1:03 pm to sandraccoon
Why did Net get banned for saying what the owners are now saying?
This post was edited on 12/7/16 at 2:11 pm
Posted on 12/7/16 at 1:05 pm to sandraccoon
The state of ghost a year later. Crazy shite. The fact that I was able to walk in to a store that still has ghost for sale nearly 3 weeks after it was brewed is very telling. Not to mention I didn't finish the bottle of ghost I opened last night. Glad Andrew and co are addressing it.
Posted on 12/7/16 at 1:08 pm to Zappas Stache
quote:
So most breweries either have an on-site lab or contract with a lab to store and propagate their yeast from the source for each batch.
this is kind of what surprised me when this notion floated a few weeks ago... i was under the impression that a commercial brewery would maintain their original yeast strain, not harvest over and over from brewed batches. I know Parish is small compared to some, but I've seen the "labs" where yeast is maintained in larger breweries and distilleries.. Figured that wasn't an optional practice once you hit the big times.
finding a new yeast isnt going to fix this problem, it is going to change all of the beers most likely. they could fix this by investing in proper equipment, etc and rolling with the "house yeast" they had been using before it mutated...
a new yeast will eventually mutate too. i'm glad they are trying to address these issues but i dont know if their approach is the one I would use
This post was edited on 12/7/16 at 1:14 pm
Posted on 12/7/16 at 1:14 pm to BMoney
love that they acknowledge they are having issues and open it up for feedback
Posted on 12/7/16 at 1:16 pm to Geaux2Hell
Anyone who doesn't want to drink that "disappointing" West Coast Ghost is free to send their bottles my way.
Ragincajunrunner at g mail dot com
I'll take them off of your hands so you don't have to stress about it anymore.
Ragincajunrunner at g mail dot com
I'll take them off of your hands so you don't have to stress about it anymore.
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