Picaroons Yipee IPA

[jeffsmith]

I often find this as well... they use Ringwood yeast, so that kind of explains it, and looking at their brew logs, the beers often go from fermenter to bottle/keg pretty quickly. But maybe this varies from batch to batch, because I could have an Irish Red, for example, one day that has a boatload of diacetyl, and then have one from another batch a week later, tasting pretty clean.

Exactly. I often find the first run of their seasonals suffer the most because they're trying to get it into bottles and onto shelves so quickly. I had a bottle of Winter Warmer from the first release in December and it tasted like buttered popcorn, but then had one from the second (or later) batch that was excellent.

[berley]

I often find this as well... they use Ringwood yeast, so that kind of explains it, and looking at their brew logs, the beers often go from fermenter to bottle/keg pretty quickly. But maybe this varies from batch to batch, because I could have an Irish Red, for example, one day that has a boatload of diacetyl, and then have one from another batch a week later, tasting pretty clean.

Exactly. I often find the first run of their seasonals suffer the most because they're trying to get it into bottles and onto shelves so quickly. I had a bottle of Winter Warmer from the first release in December and it tasted like buttered popcorn, but then had one from the second (or later) batch that was excellent.

Yeah, that sounds right. I've had some really good Picaroons beers, and I've had the opposite, and it almost always seems to be due to the diacetyl. Unfortunately, sometimes it seems to be a flip of the coin...

[mr x]

+1.