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Old 10-21-2012, 02:32 AM   #221
Gameface
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Salt Lake City, UT
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Quote:
Originally Posted by rexbanner View Post
LOL you probably came off as a douche.
Not to stereotype, but I think that's just how people act on the east coast.

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Old 10-21-2012, 02:35 AM   #222
Skeptidelphian
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Sep 2012
Doylestown, PA
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My (not) dearly departed father:

"I don't get why these people need to drink Yuengling when a good Bud Lite is all I need!"

I'm currently fermenting homebrew with my inheritance, Dad

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Old 10-21-2012, 02:41 AM   #223
Gameface
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Jul 2010
Salt Lake City, UT
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Quote:
Originally Posted by Skeptidelphian View Post
My (not) dearly departed father:

"I don't get why these people need to drink Yuengling when a good Bud Lite is all I need!"

I'm currently fermenting homebrew with my inheritance, Dad
It's never too late to stick it to 'em.

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Old 10-22-2012, 02:11 AM   #224
FirstLadyofBeer
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Aug 2012
Shoreham, New York
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At a local craft beer bar that has 52 taps and doesn't carry any BMC I over hear someone loudly telling his friends "IPAs only come from India".

Also when my homebrew group pours beers at beer festivals we get asked a million times over for either the strongest beer, or where they can buy our beers, when we tell them they can't buy them because we're not a brewery a few go "Then why do you make beer and not just buy it"

And lastly at another craft beer bar the bartender was describing Jolly Pumpkin La Roja that was on tap to someone, the person tries it and goes "this isn't beer must be expired, there's no way anyone would want to drink that, it tastes like sour milk"....La Roja is one of my fav beers so i just face palmed.

 
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Old 10-22-2012, 02:17 AM   #225
rexbanner
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Nov 2008
DC
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Quote:
Originally Posted by Gameface View Post
Not to stereotype, but I think that's just how people act on the east coast.
Not this man.
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Old 10-22-2012, 04:46 AM   #226
whitehause
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Oct 2011
Fleetwood, Pa
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Not beer, but tonight at a local brew pub's Octoberfest there was a guy and his wife promoting their Honey wine that they will be selling in PA. I asked the guy if it was similar to Mead, and he said " well it is Mead, but we call it honey wine". Ok....I'm not a Mead guy, so maybe this is an excepted term in the Mead world. Then I say " That must require a lot of Pre-planning given how long Mead takes to age." (Now keep in mind I think he said they make something like 43 different flavors). " Nope, our honey wine is ready to be shipped 3 months after starting a batch."

Again....not a Mead guy, but raw ingredients to shipping in 3 months? He said they use a special yeast technique that has it ready to go that quick. I don't doubt he was telling the truth, but that seems awful quick to me.

For the life of me I can't remember the term he used when he described this yeast usage technique....think it was "S" something, but it was at a beer festival so I was already loosing my short term memory
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Old 10-22-2012, 05:37 AM   #227
bleme
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Jan 2012
Visalia, CA
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Quote:
Originally Posted by ersheff
Sierra Nevada (California!). Can't get much more " 'merikan" than that!
Being a Californian, I can see how someone might argue it being un-American.....

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Old 10-22-2012, 05:46 AM   #228
Sir Humpsalot
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Quote:
Originally Posted by whitehause View Post
Not beer, but tonight at a local brew pub's Octoberfest there was a guy and his wife promoting their Honey wine that they will be selling in PA. I asked the guy if it was similar to Mead, and he said " well it is Mead, but we prefer to call it honey wine". Ok....I'm not a Mead guy, so maybe this is an excepted term in the Mead world. Then I say " That must require a lot of Pre-planning given how long Mead takes to age." (Now keep in mind I think he said they make something like 43 different flavors). " Nope, our honey wine is ready to be shipped 3 months after starting a batch."

Again....not a Mead guy, but raw ingredients to shipping in 3 months? He said they use a special yeast and technique for using that yeast that has it ready to go that quick. I don't doubt he was telling the truth, but that seems awful quick to me.

For the life of me I can't remember the term he used when he described this yeast usage technique....think it was "S" something, but it was at a beer festival so I was already loosing my short term memory
I just listened to a brewing network podcast. Some super mead dude said that with the right spacing and application of nutrients, his stuff was good to go in about 6 weeks.
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Old 10-22-2012, 06:34 AM   #229
Hamsterbite
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Aug 2012
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Yup. I believe that was an interview with the o/o of Moonlight Meadery of Londonderry, NH.
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Old 10-22-2012, 02:09 PM   #230
zeg
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Jan 2012
West Lafayette, IN
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Quote:
Originally Posted by whitehause View Post
Again....not a Mead guy, but raw ingredients to shipping in 3 months? He said they use a special yeast and technique for using that yeast that has it ready to go that quick. I don't doubt he was telling the truth, but that seems awful quick to me.
I think it's possible. My first attempt at mead was quite drinkable in about 6 months, so I can believe that it's possible to pull this off with some experience and experimentation.

It's a bit like wine. Not all wines need (or benefit) from years of aging. Some are best when young. From what I have read, stronger, drier meads tend to need the most aging.

 
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