GT (10000) - San Diego, California, USA - OCT 21, 2013
Tap at Kat Daddy. Pours a clear, deeper odd orange color. Weak foam. Sweet orange nose, mild fresh citrus peel. Taste is soapy, lots of celery. Palate is sharp, stinging, papery. Long wood shavings in the finish. This one had the aroma down but the palate and heavy bitterness need work. Color is also very strange. Maybe change the malt bill to not include amber.
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.