An 18% IIPA one off with 5 X fermentation. Kicked my ass in every way. A collaboration between my brethren at Flying Monkey's and our local brother Adil.
Well...........I'm not sure anything can top this beer guys. Not only did it have the prettiest nose I've ever experienced in a beer, it was also a delicious masterpiece that hid the alcohol well, and presented honeycomb, pineapple, peach and mango. Review coming tomorrow. Those lucky enough to get to the Gambrinus cask sampling tonight were able to try this monster of a masterpiece.
Likely the best Ontario beet that exists(ed). Sadly, its all gone........thanks to Adil, Peter, Sheri and Janet for the samples.
Len
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Flying Monkey's "Quint" Featuring Adil Ahmed
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SteelbackGuy
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Flying Monkey's "Quint" Featuring Adil Ahmed
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????SteelbackGuy wrote:An 18% IIPA one off with 5 X fermentation.
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SteelbackGuy
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JerCraigs wrote:????SteelbackGuy wrote:An 18% IIPA one off with 5 X fermentation.
I don't know I think it was fermented 5 times or something like that. It was a quintuple. So an IIIIIPA??? It was 18% and all sorts of delicious.
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SteelbackGuy
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It was great, yes.JerCraigs wrote:Yeah... I don't think that's a thing... Unless they added five different yeasts?
Sounds interesting regardless.
I forget how they came to the quintuple conclusion, so hopefully Peter or Adil can post here cause I don't rightly know.
There were actually 4 other one offs brewed by Adil and I will add my notes to Rb today at some point, on the ones I had.
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I was wondering what this was all about: http://www.facebook.com/album.php?id=10 ... &aid=56713
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SteelbackGuy
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tuqueboy wrote:Or Len yanking everyone's chain again.JerCraigs wrote:That's sort of what I was thinking. Or ale yeast, then champagne yeast, etc.Derek wrote:Staged additions to keep the yeast happy to that strength?
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peterchiodo
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It was an awesome party. As always, Milos was a great host! Three of the four Everest experiments were released. One was censored.Derek wrote:Staged additions to keep the yeast happy to that strength?
Derek, you are partially correct.... although we prefer use the term "pulse fermentation." There was also another brewing trick used that was more for the texture.