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Old 10-08-2008, 03:06 PM   #11
Broken Robot Brewing Co.
Chriso's Avatar
Oct 2007
Someplace, Nebraska
Posts: 4,681
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I brewed a batch, and it was pretty awful at first. I let it age about 6 months, and it was not bad... drinkable... but not my style. Too lactose-y for an amber beer. Generally just wasn't happy with that batch.

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Old 10-10-2008, 08:49 AM   #12
EvilTOJ's Avatar
Dec 2005
Portland, OR, Oregon
Posts: 6,401
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I made some about two years ago, and I actually liked the 'creme soda beer' flavor. However, the last batch I made may have had an infection because ALL the sweetness fermented out and it tastes like an ass sandwich made of ass and poo.
There is a very fine line between "hobby" and "mental illness."

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Old 10-10-2008, 06:45 PM   #13
BarleyWater's Avatar
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
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Originally Posted by EvilTOJ View Post
it tastes like an ass sandwich made of ass and poo.

Mmmmm. Ass poo sandwich.

Fermenting: Nada
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Old 10-10-2008, 07:47 PM   #14
Guinness71's Avatar
Nov 2007
Posts: 192

Originally Posted by EvilTOJ View Post
I it tastes like an ass sandwich made of ass and poo.
There's a way to paint a mental picture!

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Old 10-11-2008, 04:40 AM   #15
Sep 2008
Charlotte, NC
Posts: 236

Man.... years ago, at a picnic I think; I poured some cream soda into my can of beer. I thought I was crazy even then for liking it but I like sweeter stuff. I'll take a fruit beer over a porter and a witbeir over a dubbel anyday
Brewing: Dixie Peach Wine, Trader Joe Blackberry Wine, Red Grape Pyment
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Old 10-11-2008, 05:48 AM   #16
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Feb 2008
North Phoenix, AZ
Posts: 579

Originally Posted by ChshreCat View Post
I thought it was a velveeta beer from the title...
Exactly what I thought!
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Old 10-11-2008, 01:03 PM   #17
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Sep 2007
Downingtown, PA
Posts: 539
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I've made this twice. 2 years ago, with the extract recipe, and last spring as an all-grain. I think long term aging is the key-it mellows out nicely. For example, the all grian batch I brewed in May, had in primary for 3 or 4 weeks, moved to 2ndary and let it sit for most of the summer. I finally kegged it at the end of August, and just tapped it last week.

It's not to everyones taste, but I really like it. I also use less lactose than the recipe calls for so its not too sweet. This current batch will last several months since it is like a "dessert" beer-last beer of the night, or one and done.
-Those that know donít close the door on those that donít know (The Gourds, "Education Song")...
-The brewer's yeast ferments, and forgives, all that you did...(The Gourds, "Right in the Head")...

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