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Old 07-05-2012, 06:24 AM   #21
emjay
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Jan 2011
Toronto, Ontario
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Quote:
Originally Posted by ASassyBeerChick83
This thread just made my night! Comical relief, for sure!!
Comical relief? **** you, this is a serious problem.



 
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Old 07-05-2012, 06:39 AM   #22
Dan
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Oct 2010
Makakilo, Hawaii
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Quote:
Originally Posted by DannyD View Post
Its one thing if YOU think YOUR beer taste good, but what would some that knows say?
I mean there is people out there that thinks that embrio-chicken thing in the egg, ("belute" I think jy call it) is GOOD??! clearly ther frame of referance is skrewed-up
You my man have never had Balute after an evening of drinkng San Miguel in the warm tropics. Some freshly grilled mystery meat on a stick and balute which taste a lot like chicken soup (although the bones and feathers were a bit crunchy) is delicious.

That was about a hundred years ago in my younger and wilder daze. In the PI of course.



 
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Old 07-05-2012, 08:44 AM   #23
NorthRiverS
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Jan 2010
Gresham, Oregon
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Buy "Bud Lite". That will slow things down........

NRS

 
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Old 07-05-2012, 12:16 PM   #24
smalltownbrewer
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Apr 2012
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This topic is just stupid!

 
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Old 07-07-2012, 12:12 PM   #25
scubakevdm
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Apr 2011
lake worth, fl
Posts: 96
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So, I just brewed a Saison. Three weeks fermenting starting at 65 degrees. After the krausen fell, I pulled a sample and to my horror, it had already started developing quite a few "on" flavors. I was determined to mess this one up, so I moved the carboys from the ferm chamber to the front hall closet(74 degrees) after several days, I tasted another sample. To my disbelief, the beer had gotten even better!
No more mister nice guy. I racked the beer into a cornie, just because I could, and because I hear that racking your beer for no apparent reason can ruin it. Then, I leave the thing on my back porch in a tub of water (85 degrees) for three days, and finally a two day stint in my 90 degree garage, just for good measure. Thinking that I had to have developed some off flavors by my brutish handling of my beer, I pulled a sample and sent it to the new president of the French Republic, Francois Hollande as a housewarming gift (I'm secretly annoyed by the French, so I needed to send unpalatable beer, but was afraid to taste it after I messed with it so much). Imagine my dismay, when two weeks later I receive a warm thank you note raving about the beer, along with the Mona Lisa.
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Old 07-07-2012, 12:29 PM   #26
onthekeg
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Feb 2009
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Well, the french don't have any good beer to my knowledge. Keep trying! Your awesomeness is tough, but you can do it!

 
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Old 07-07-2012, 01:00 PM   #27
Dev110
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Jun 2012
Charlotte, NC
Posts: 35


I agree - I wouldn't judge how awful it may have turned out based on the opinion of the French. You may very well have succeeded in creating "Le Garbage". The streets of Paris smell like urine, after all, so you could be right on.

Don't forget, we are all behind you, and if I have learned anything in my short experience, it's that this forum will definitely help and provide priceless feedback.

Keep trying.

 
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Old 07-07-2012, 01:39 PM   #28
mmarty1
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Jun 2012
Imperial, MO
Posts: 75


Great Stuff!
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Kegged: Blonde Ale
Primary: Apricot Wit
Secondary: American Brown Ale
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Brewed This Year: 30 Gallons
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Old 07-07-2012, 01:53 PM   #29
CidCitrus
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Aug 2011
Elmer, New Jersey
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Quote:
Originally Posted by Dev110 View Post
I agree - I wouldn't judge how awful it may have turned out based on the opinion of the French. You may very well have succeeded in creating "Le Garbage". The streets of Paris smell like urine, after all, so you could be right on.
So I'm not the only one who noticed that smell?

 
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Old 07-07-2012, 02:00 PM   #30
tjpfeister
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Dec 2010
Green Bay, WI
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This has made my morning. Thank you, and congratulations on your acquisition of the Mona Lisa.


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