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03-10-2012, 03:08 AM
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#3891
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Feedback Score: 2 reviews
Join Date: May 2009
Location: Los Angeles
Posts: 7,527
Liked 334 Times on 274 Posts
Likes Given: 25
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Quote:
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Originally Posted by barrooze
I guess I'll go real std. ###REDACTED###
Edit: Not cool. He edited his initial post after several guesses. Next time you're giving clues, just create a new post! 
My new guess will be rosemary stout. Why the hell not? |
What? I didn't edit anything. You need to cut down on the alcohol it's impairing your judgement.
Also, sorry no rosemary in this one.
And nobody has gotten there yet. Not even the base style, which I would accept as a correct answer.
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03-10-2012, 10:44 AM
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#3892
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Feedback Score: 0 reviews
Join Date: Jan 2011
Location: edwardsburg, MI
Posts: 771
Liked 14 Times on 13 Posts
Likes Given: 12
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Rhubarb Ale
__________________
Fermenting:
B's Best Code Brown Ale
Nippy Nipples RIS
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03-10-2012, 03:48 PM
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#3893
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Feedback Score: 0 reviews
Join Date: Oct 2008
Location: Reno, Nevada
Posts: 5,806
Liked 134 Times on 117 Posts
Likes Given: 23
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Well considering the only thing you've told us is it's in 21A I'm not surprised nobody has the base yet. It's one of the most broad categories.
__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad
Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter
Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)
LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!
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03-10-2012, 04:07 PM
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#3894
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Feedback Score: 0 reviews
Join Date: Jan 2009
Location: League City, TX
Posts: 1,833
Liked 40 Times on 35 Posts
Likes Given: 40
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Quote:
Originally Posted by mcbethenstein
I did say chocolate milk stout... I made one a while ago and it didn't turn out, so that was my first thought.
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That sounds really good! Was it a milk stout with a lot of chocolate malt or did you do it some other way?
Quote:
Originally Posted by weirdboy
What? I didn't edit anything. You need to cut down on the alcohol it's impairing your judgement.
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 Hadn't had a drink when I made that post! I don't know what was going on with the notification email then, since all that was in the email was the very first line of the post. Normally the email contains the entire thing. Oh well. Not a biggie.
Quote:
Originally Posted by Reno_eNVy
Well considering the only thing you've told us is it's in 21A I'm not surprised nobody has the base yet. It's one of the most broad categories.
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Isn't the deal with 21a (and 20a for that matter) is that the entrant must specify the underlying style. That means that this could be ANY style.
If we're guessing the underlying style, I'd go with American Brown (since it's apparently not a rosemary stout! :P ). |
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03-10-2012, 04:34 PM
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#3895
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Feedback Score: 0 reviews
Join Date: Dec 2011
Location: Tacoma, WA
Posts: 758
Liked 52 Times on 50 Posts
Likes Given: 63
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Under-underlying style?
Ale.
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03-10-2012, 04:39 PM
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#3896
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Feedback Score: 0 reviews
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 676
Liked 12 Times on 12 Posts
Likes Given: 1
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It was a milk stout with light chocolate malt & ghiradelli cocoa powder... In an attempt to make it like a whoppers candy, I used carnation malted milk powder too. It tasted great going into the fermenter, but fermented too high and got estery and maybe infected too. I'm not sure. I have yet to dump the bottles.
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03-10-2012, 04:44 PM
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#3897
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I FWH my IPAs
Feedback Score: 3 reviews
Join Date: Apr 2011
Location: ukiah, CA
Posts: 12,137
Liked 1960 Times on 1577 Posts
Likes Given: 203
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Quote:
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Originally Posted by NineMilBill
Under-underlying style?
Ale.
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I'm going to win you out and say that the underlying style is beer. |
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03-10-2012, 04:46 PM
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#3898
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I FWH my IPAs
Feedback Score: 3 reviews
Join Date: Apr 2011
Location: ukiah, CA
Posts: 12,137
Liked 1960 Times on 1577 Posts
Likes Given: 203
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Quote:
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Originally Posted by mcbethenstein
It was a milk stout with light chocolate malt & ghiradelli cocoa powder... In an attempt to make it like a whoppers candy, I used carnation malted milk powder too. It tasted great going into the fermenter, but fermented too high and got estery and maybe infected too. I'm not sure. I have yet to dump the bottles.
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Sounds like your heart was in the right place though.  don't dump it. I had an Irish red I made in the summer that got into the 70s fermenting and it tasted like rotten fruit going into the bottles, and now it tastes awesome 6 months later |
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03-10-2012, 04:57 PM
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#3899
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Feedback Score: 0 reviews
Join Date: Dec 2011
Location: Tacoma, WA
Posts: 758
Liked 52 Times on 50 Posts
Likes Given: 63
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Quote:
Originally Posted by bottlebomber
I'm going to win you out and say that the underlying style is beer.
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I'll see your "beer" and raise you "beverage". |
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03-10-2012, 05:10 PM
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#3900
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Feedback Score: 0 reviews
Join Date: Oct 2008
Location: Reno, Nevada
Posts: 5,806
Liked 134 Times on 117 Posts
Likes Given: 23
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Beverage? Try liquid, sir!
__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad
Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter
Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)
LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!
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