GT (10017) - San Diego, California, USA - OCT 21, 2013
Tap at Kat Daddy. Nice lacing on this one, deep red to near black. Nose still has the fresh diaper plastic phenols hidden behind some roast. Some sweet caramel comes through. Taste is toasty, ashy, chalky. Drained, overly bitter palate. Same brewing flaws all around but the roasted malt addition is able to hide some of the faults. Comes across as more drinkable.
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.