GT2 (6980) - Riverside, California, USA - OCT 21, 2013
1.8 AROMA 5/10 APPEARANCE 2/5 TASTE 3/10 PALATE 1/5 OVERALL 7/20
Tap at Kat Daddy. Full haze, tea amber color. Again, bizarre color for style. Consider dumping crystal and amber malts. Nose is artificial orange, orange soda. Taste is soapy, dry, chemical bitterness, celery. Abrasive, wood shavings in the mouthfeel. Tea leaf tannic, tannic apple skin. Harshly bitter overall with no malt density to balance. Overboiled hops perhaps but even more so some oversparged mash extracting the sharp tannic acid from the malt husks. Lower sparge temperature and don’t overmill the girst creating too much surface area during mash in.
Almost all of the beer today suffered from one main flaw: over attenuation. This caused the beers to taste weak and watery with the alcohol too high. It also drained the body of any malt sweetness so that the intense hopping of these beers created a chemical like metallic bite with nothing to balance it out. The phenolic/plastic notes in the nose are probably from stressed yeast. Overall I would  change up yeasts completely and play around with different ones,  check brewing water and especially add Calcium in the water if needed,  check fermentation temperature more intensely. This should eliminate the stressed yeast off flavors in the nose and should keep the beer from overattenuating.  I would decease the hop content of pretty much all of the beers. Or at least put in less boil hops for less time. There’s still much work to do but I’m confident this brewer can hone his beers.