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Old 02-08-2013, 02:14 AM   #11
Cider123
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Nov 2010
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I have a can of Schlitz from 1972 in there. I'm waiting for it to age to perfection. Although the pull tab broke off.

Anyone got a churchkey?
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Old 02-08-2013, 03:29 AM   #12
jknapp12105
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Mar 2012
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I have about a 12 pack of this nasty coconut porter I attempted to make awhile ago. It's horrible haha

 
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Old 02-08-2013, 03:33 AM   #13
Thunder_Chicken
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Jan 2013
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Quote:
Originally Posted by jknapp12105 View Post
I have about a 12 pack of this nasty coconut porter I attempted to make awhile ago. It's horrible haha
How horrible and, what is your address? We'll be on scene momentarily.

 
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Old 02-08-2013, 03:34 AM   #14
Thunder_Chicken
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Quote:
Originally Posted by SleepyCreekBrews View Post
I was asking more about home brewed ...
Too late. That will learn ya...see what you started?

 
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Old 02-08-2013, 05:00 AM   #15
dmbshen41
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Sep 2012
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Quote:
Originally Posted by Thunder_Chicken
Bass IPA - 16 minutes.
Those are delicious

 
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Old 02-08-2013, 05:09 AM   #16
naiek
 
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Feb 2012
Grass Valley, CA
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I have a couple SNPAs from a year ago that were kinda skunked when I bought 'em. I do have some 4ish year old coronas in my pantry that were brought to my house; not quite in my fridge, and not quite beer....

 
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Old 02-08-2013, 05:11 AM   #17
Fizzycist
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Dec 2011
Idaho Falls, Idaho
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I have saved a sixer of every batch I make. I plan to open a bottle on the anniversary of bottling for 6 years running. This means eventually I will be regularly enjoying 4, 5 and 6 year old brews! I just passed the one year date on my first batch, gonna crack it tomorrow. I know lots of beer isn't meant to be saved that long, but it's an experiment!
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Old 02-08-2013, 05:47 AM   #18
Ogri
 
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Sep 2011
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Quote:
Originally Posted by Thunder_Chicken View Post
Bass IPA - 16 minutes.
Burton's first try at a hopburst, eh?

 
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Old 02-08-2013, 05:57 AM   #19
Thunder_Chicken
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Quote:
Originally Posted by dmbshen41 View Post
Those are delicious
They were. *HIC!*

Hopbursts...wonderful idea. Must try when I am comprehending brewcraft matters.

 
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Old 02-08-2013, 05:59 AM   #20
Ogri
 
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Got a 1 litre bottle of an ESB I bottled last June still sitting in the bottom of the fridge.

That batch started smelling like nail polish remover from early on during the fermentation. As the months have gone by, drinking a bottle every now and again, the smell hasn't improved all that much, still pretty revolting, but the last bottle I drank, about a couple of weeks ago, the flavour was actually getting a bit better. Sweet, sour and bitter but sort of nicely balanced. Crystal clear and a beautiful colour with great head retention and lacing. Looks good in the glass.

That's one brew I haven't shared with many people

 
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