Barley force was solid for sure. Newport was pretty good but it's more of a touristy restaurant kind of vibe. We will see what tomorrow brings.
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It's all very close by Southern California standards. Noble and bottle logic to the airport is about 20-30 min. There is a contract brewery near the airport embassy suites. You can catch a wiff if the winds are right.
I think it ran at 52f for five or six days before gradually bumping it up to 62f.Yeah that doesn't seem anywhere near trouble. Wild yeast maybe?
Wait, maybe we've been going about this all wrong. You didn't knock your ashtray into the boil kettle did you?
I do see a lot of comments about W34/70 suggesting that it will throw "hefe-like" phenolics at higher temps.
Several articles on phenols suggest that at higher concentrations clove like phenols become smokey.
Scrolling back I noticed we never discussed fermentation temp. Anything different from your usual pattern with this yeast?
scorching during the mash or boil? Only time I've had a beer taste ashy (tasted like how wet cigar ashes smell) was when the wort got scorched by the burner on my old electric setup.