Aging question - is 137 years too much?
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zoebisch01
Well-Known Member
Interesting read.
Desert_Sky
Since 1998
I can just see how it went down....
Here you go, only 137 years old, have a sip.
Eh, no thanks, you go ahead...
Ummm.....no Im ok, just try it.....
No seriously, I insist, take a sip....
Here, just tell him its a barleywine and see what he says.....
wait, what do you mean its good? gimme that!
Here you go, only 137 years old, have a sip.
Eh, no thanks, you go ahead...
Ummm.....no Im ok, just try it.....
No seriously, I insist, take a sip....
Here, just tell him its a barleywine and see what he says.....
wait, what do you mean its good? gimme that!
zoebisch01
Well-Known Member
lol. At that old, I'd kinda be nervous to taste it lol. I kind of like the 'roasted pheasant' or whatever it was (partridge?) flavor haha.
Torchiest
Well-Known Member
I dunno. "Meaty" as a flavor characteristic of beer kinda creeps me out. Everything else sounds good though.
zoebisch01
Well-Known Member
Torchiest said:
Hehe, you know I came across a recipe for Scrumpy (I think it was) that actually had an addition of...get this....raw ground meat. Ok, I for one like strange foods. In fact I love Steak Tartare. However, fermenting raw meat is just well, wrong. lol.
homebrewer_99
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What have I been telling you guys about being patient with your brews???? HUH!!! What do you have to say for yourselves now??? 
dibby33
Well-Known Member
zoebisch01 said:
Tis true. I researched recipes for scrumpy. In the olde days the barrels had no lid and it was common for a rat to fall in and drown. These days 1lb of raw meat (does not appear to matter where it comes from) is added instead. I have an apple tree in my back garden and hope to be making scrumpy in a few months. I am not sure about the raw meat though! ...although I did see a rat a couple of weeks ago running along the back fence (big bugger it was too!)
dibby33
Well-Known Member
homebrewer_99 said:What have I been telling you guys about being patient with your brews???? HUH!!! What do you have to say for yourselves now???
I have decided to go with the turtle egg effect. Brew loads and loads of beers. This way some of them will have a chance of aging. (maybe more than 1 in a 100 but we shall see...)
How about Turtle Brewery for a name?
homebrewer_99
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Don't you mean "tortoise"?
Desert_Sky
Since 1998
dibby33 said:
interesting.....very intersting
dibby33
Well-Known Member
homebrewer_99 said:Don't you mean "tortoise"?
eek. i will be back soon...
dibby33
Well-Known Member
homebrewer_99 said:Don't you mean "tortoise"?
Turtle : 60-80% of eggs hatch, 1 in 5000 reach maturity.
Tortoise : 80% of eggs hatch, could not find details on % to reach maturity.
1 in 5000 beers reaching aging time. That is better than most here I thinx.
Turtle sounds cuter though
Lord Sterrock Hammerson 8
Well-Known Member
Torchiest said:
2nd's that.
zoebisch01
Well-Known Member
dibby33 said:
Hehe. Yeah I used the two apple trees for cider this year (which is happily bottle aging right now). It takes quite a lot of apples though. We are fortunate to have a place that presses apples nearby. I love going there in the fall.
autoferret
Well-Known Member
I love the fresh cidr right from the press before they add any preservitives!!! Which they had apples in FL. But hey i can walk out side and get fresh oranges and grapfruit so it isn't to bad.
I like turtle brewery. Just get some one draw up a cool looking turtle drinking some beer.
I like turtle brewery. Just get some one draw up a cool looking turtle drinking some beer.
ultraplop
Well-Known Member
turtle head brewery hmmm...
Instead of a turtle head poking out, they will have turtle heads foaming out! heh heh.
Instead of a turtle head poking out, they will have turtle heads foaming out! heh heh.
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