Oh man as soon as the sun went down I'd be rummaging through that mess for crates and a couple of unbroken bottles.
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You know you're a home brewer when?
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Desert_Sky
Since 1998
you know how to enjoy a Breakfast Stout....with your pancakes
In haiku form:
You borrow from your 401K to build a keezer.
Now I'm paying myself back, with 3% interest.
Still not proud, but I gotta have them Perlicks.
You borrow from your 401K to build a keezer.
Now I'm paying myself back, with 3% interest.
Still not proud, but I gotta have them Perlicks.
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Amadeo38
Well-Known Member
Someone forgot the 5-7-5 rule...
When you soak a stinky (but new-ish) sponge in leftover PBW then StarSan and it totally works!
When you soak a stinky (but new-ish) sponge in leftover PBW then StarSan and it totally works!
This is a great tip! Im always looking for a use for the 3qt or so of starsan left over after bottling. Up until now I've been using it to shine up my mauviel copper cookware. Sponge indoctrination is a great idea!
boxboybrewing
Well-Known Member
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When non-homebrewing bosses believe you are an alcoholic because you post pics of your brew and bottling days on social media and brings it up in a department meeting. So, I deleted FB and Instagram accounts and now I refuse to talk about homebrewing at work. Bunch of candy asses...
Unless you miss a lot of time, which would give them that idea - educate them. My bosses think it is neat that I brew my own beer.
catdaddy66
Well-Known Member
F$!# those guys...
That's what lists are for on FB at least, if co-workers are aquantinces, then you post those pics to friends or family the judgemental ones won't even see them (I think for now). Post something nice and fluffy publicly now and then, and the boss will think you are just a nice guy. Because you are a nice guy, I'm sure, you have the patience to brew beer!
Haha classic. I'm always posting beer porn which most facebook friends don't understand and probably just assume is alcoholism.
But I found once you win a couple of awards the tone changes and everyone is more supportive of it as a legitimate hobby. As opposed to a way to get drunk cheaply on cidery strong nastiness which is the default perception of homebrew.
When you impulsively shout a string of expletives through the windshield at a passing inbev truck just a split second before remembering that it's Sunday morning and you're driving a bus full of bible school students to church.
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Soulshine2
Well-Known Member
I'm guilty !!When you have at least two refrigerator's/freezers and only one of them contains food.
Soulshine2
Well-Known Member
is there such a thing as a beer calendar? If no, can we make it so?
Amen, brother. Jesus is the reason for the saison.
Lefou
Danged rascally furt
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As a seasonal brewer, I watch the calendar.
For the past two years, my brewing season usually started after we got out first frost on the East Coast. Now that the Nord yeast strains have hit the markets and a fridge got purchased, those dry summer wheats made with kveik and real lagering opportunities should change the schedule a bit.
For the past two years, my brewing season usually started after we got out first frost on the East Coast. Now that the Nord yeast strains have hit the markets and a fridge got purchased, those dry summer wheats made with kveik and real lagering opportunities should change the schedule a bit.
I don't need no stinkin' calendar. I enjoy any style any time of the year. I might brew more stronger, darker beers in the winter and more lighter beers in the summer, but that never stopped me from brewing a stout in the spring and drinking it in the summer or brewing an ultra light pale ale in January.
Lefou
Danged rascally furt
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My calendar usually coincides with fall, back to college, and not sharing a small kitchen with four other people and a naughty old cat who loves to plop his fat, fuzzy butt in your path or at your feet. The kitchen is small and barely accommodates two at a time, so timing is of the essence for keeping the peace.
Soulshine2
Well-Known Member
ok, well how about a calendar that shows "beer porn" like stainless steel fermenters , chugger pumps and mash tuns ....makes me krausen just thinking about it.
That's the best quote I've read in ages. Made me laugh so hard I think I need a sacc rest.
You choose to have water at a restaurant instead of the fuzzy yellow stuff they offer as draft or bottle.
BikeguyBob
Member
What if you have two fridges in the garage and they are both for beer?When you have at least two refrigerator's/freezers and only one of them contains food.
Or when you do go out and actually purchase more beer, you look for a particular bottle style that the labels come off easy.
*You know what to do with the two gallons of used PBW from the carboy washer - to soak those labels off.....
Guilty as charged....
jack13
Well-Known Member
Two chest freezers in the basement. Both fermentation chambers.
Another one in the den. That's my keezer.
And, oh, yeah, there's one in the kitchen that's actually got food in it. And yeast. And hops.
When you start a thread on a homebrewing forum about making crappy beer...and everybody still reassures you your a homebrewer...lol
^^This guy knows what it means and has what it takes to be a great homebrewer^^
-Self-awareness
-Pragmatic palate
-Optimistic to a fault
-Self-awareness
-Pragmatic palate
-Optimistic to a fault
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ain't that what making your own 'drugs' is all about...PRIDE!
Golddiggie said: ↑
When you have at least two refrigerator's/freezers and only one of them contains food.
Then I must be really, really guilty!
When spouse opens the fridge toget smething for lunch and asks, "Why are you saving spent grains?" Give the spouse credit for knowing what's in the container, then lie and say I'm going to test a spent grain porridge recipe.
Srsly tho, what are you going to do with those? Mine are like 80%+ husks, quite unpleasant to chew and result in an immediate urge to go flossing.
I make spent grain bread, this batch was from a pale ale, so no extra hulls. I'm giving most away to someone who makes dog biscuits with them as well. I really did see a porridge recipe, but I'm not hungry enough to want to try it because those hulls just don't soften up that much.
if your willing to keep them then you should do second running's, and that's what you take to work! lol, just like the old'en days....
I couldn't believe my luck when I found out that a crate of 30 emptys here cost about $3.50 U.S. Still, I prefer the short, stubby Belgian type, like Duvel. Preferable full. But in a tight . . .
Soulshine2
Well-Known Member
sparge it til there aint nuthin left but water...
sounds piratey
second runnings is what they call 'small beer'....probably 1% maybe 1.5%....safer than water, unless you use flint, michigan tap....
Soulshine2
Well-Known Member
on my very first AG venture I dont think my efficiency was all that , so the next morning I resparged and got another 2 1/2 gallons out of what was a hef grain bill .What resulted with use of some citrus zest and Apollo hops added to the boil ,pitched Safale-05 and got something I'd like to make a full batch of when I get the chance.
Sounds like your a homebrewer!
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