Funny things you've overheard about beer

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Wolfdust said:
So my brother and I started a home brew club and our first meeting was yesterday. one guy who came brought this awsome imperial ipa he bought. After a little while he started to drink Busch light, his sample glass in one hand and a Busch light in the other.
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Not uncommon at all! Our Homebrew club has been meeting for 30 years and one of the founders gets a large can of BUD for every meeting. I cant drink it, it gives me an instant headache but he cleanses hi pallet with it. I get an IPA (Furious) for my pallet cleanser.
 
Well, I guess I stand corrected on the hair drier. Good to learn stuff.

Having never heard of it it just seemed like a crazy idea and potentially a hazard. And a lot of things in that place were not up to scratch in terms of practice. Perhaps I would have taken it more serious in another environment.

Also still not trusting the judgement of the guy who ran it. By the end of the day he messaged us to please lower the temperature by one degree celsius. Wonder what that was about...
 
Apparently, there's a brewer with more than a decade's experience who said it is OK to bottle any beer once it hits 1.010, and bedamned if the beer is actually not finished fermenting.
 
slym2none said:
Apparently, there's a brewer with more than a decade's experience who said it is OK to bottle any beer once it hits 1.010, and bedamned if the beer is actually not finished fermenting.
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My LHBS, which is run by an insanely knowledgeable and helpful guy, has listed on their recipes that if you check FG and it is below 1.020 then it is ok to package. Literally all of their recipes say that. Even beers that should finish below 1.010. It confuses me greatly.
 
I'm really at a loss on it. Because I've heard him walk a beginner through the process before and he tells them what to check for and all that. But if someone wasn't paying attention and just looked at the recipe a week or two later they would almost definitely get bottle bombs if they bottled at 1.02 and then primed.
 
BigMack said:
I'm really at a loss on it. Because I've heard him walk a beginner through the process before and he tells them what to check for and all that. But if someone wasn't paying attention and just looked at the recipe a week or two later they would almost definitely get bottle bombs if they bottled at 1.02 and then primed.
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Absolutely. Or, they'd think they're RIS or quad or fill in the blank is broken. Or they'd have literal exploding saisons.
 
Well, he does great business and is a great brewer himself, so either he has just been lucky over the past few years or he does a damn good job of explaining what to do to the beginners that go in there. Either way I'm not sure why they would leave that in the recipe instructions.
 
I have no clue. I picked up on the "sample until it's stable" method within my first week here. It's the only way for me. If I kegged I'd go three weeks straight to the keg.
 
My soon-to-be father in law talkin about the sweet stout he was drinking: "well it's only fermented with an ale yeast, that's why it's a little low on the alcohol"
 
ThatVideoKid said:
My soon-to-be father in law talkin about the sweet stout he was drinking: "well it's only fermented with an ale yeast, that's why it's a little low on the alcohol"
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As compared to a brett / wine yeast / saison yeast.... I mean, he had no idea what he was talking about, but at least he wasn't totally wrong ;)
 
bleme said:
OT, but this got me wondering if anyone has ever carbed with dry ice. You could chill and carb at the same time!
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:off: actually it works great. Start with cold (colder the better) beer in 2l soda bottles, add dry ice (9g works out to about 2.5 volumes) screw the cap on real quick and shake the hell out of it until its dissolved. I don't have the actual numbers for the dry weight/volume but I've done it plenty and if you don't have a co2 setup is an effective way to force carb
 
charliethebum said:
:off: actually it works great. Start with cold (colder the better) beer in 2l soda bottles, add dry ice (9g works out to about 2.5 volumes) screw the cap on real quick and shake the hell out of it until its dissolved. I don't have the actual numbers for the dry weight/volume but I've done it plenty and if you don't have a co2 setup is an effective way to force carb
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Pics or it didnt happen
 
Here's a bloke on YouTube doing this with glass bottles as part of a demonstration for restauranteurs. I think it's a how to guide for experiments with making their own gourmet tonic waters.

Even though I was watching it on a laptop I wanted to hide behind a blast screen. I shudder to think how many people have tried this.

[ame]https://m.youtube.com/watch?v=hJrME-VFMJo[/ame]
 
BigMack said:
My LHBS, which is run by an insanely knowledgeable and helpful guy, has listed on their recipes that if you check FG and it is below 1.020 then it is ok to package. Literally all of their recipes say that. Even beers that should finish below 1.010. It confuses me greatly.
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Wonder how hard it would be to get a lawsuit against them for glass>>>myface
 
was picking out beers with my sister's husband who was visiting from out of town, he wanted to try local brews but wouldn't as most of them were "in cans... you know, you can taste the metal from the can... beer is horrible when it's packaged that way! I thought you of all people would know this since you brew beer!"

Just... wow. I stopped giving him recommendations at that point. Noda Hop Drop n Roll would've been wasted on him anyway.
 
m00ps said:
....and neither do you apparently
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Different strains of yeast (for example, an english ale yeast versus a saison strain) have different tolerances to alcohol, which affects relative attenuation. Different yeasts (sach vs. bret) have differering abilities to metabolize various sugars/starches into alcohol, which also affects absolute attenuation. I know he had no concept of this, but this is basic biology. More sugar/starch metabolized equals more alcohol.
 
dsniegocki said:
was picking out beers with my sister's husband who was visiting from out of town, he wanted to try local brews but wouldn't as most of them were "in cans... you know, you can taste the metal from the can... beer is horrible when it's packaged that way! I thought you of all people would know this since you brew beer!"



Just... wow. I stopped giving him recommendations at that point. Noda Hop Drop n Roll would've been wasted on him anyway.
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Not sure why this is funny....?

Many people can distinctly taste the aluminum from cans. Not just in beer, but soda as well. Just because your taste buds don't pick up on it doesn't mean others don't.
 
dustinboyd said:
Many people can distinctly taste the aluminum from cans. Not just in beer, but soda as well. Just because your taste buds don't pick up on it doesn't mean others don't.
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Maybe on older cans. For many years now, virtually all metal cans have been lined with an epoxy resin. The food or beverage itself never actually touches any metal anymore.
 
kombat said:
Maybe on older cans. For many years now, virtually all metal cans have been lined with an epoxy resin. The food or beverage itself never actually touches any metal anymore.
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Or if someone's drinking from a can and their picking up the metallic flavour from direct contact between their mouthparts and the can. I know this is true for me when I swig something from a can but never detect it when poured.
 
dustinboyd said:
Not sure why this is funny....?

Many people can distinctly taste the aluminum from cans. Not just in beer, but soda as well. Just because your taste buds don't pick up on it doesn't mean others don't.
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Fair point, although my understanding is that modern cans are not just plain aluminum inside, so the exposure to aluminum itself should be minimal.He is the type that I would imagine that if I had poured it into a glass he would have had no idea. Between the complete seal and the light protection, I have always thought of cans as being superior to bottles, so it struck me as funny.
 
I really think the bottom line for this discussion is that most people who aren't familiar with homebrewing, or the beer-making process in general, have no idea what they are talking about. I can recall when I was of a similar mind after trying my first dark beer and declaring, "Dark beers aren't for me." Now I love dark beers; I just had to find the ones I like... and chances are the one I first tried was not from a quality brewery. Certainly being able to brew my own dark beers with whatever grains, hops, etc. that I like has turned me into a dark beer lover. But for those who want to continue drinking the watered-down swill that the major beer companies pass off as beer... I guess ignorance is bliss...
 
gmcapone said:
I work as a beer, wine and spirits specialist at Whole Foods. A customer told me this.

"I didn't care for that beer. You can taste the preservatives in it."

My immediate thought, "Yes, there is hops and alcohol in that beer."
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You should have said "Oh yes, that beer uses something called humulus lupulus as a preservative. Thats becoming more and more common in the industry to use large quantities." I'm sure the reaction would be pretty funny from them.
 
BigMack said:
You should have said "Oh yes, that beer uses something called humulus lupulus as a preservative. Thats becoming more and more common in the industry to use large quantities." I'm sure the reaction would be pretty funny from them.
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Probably go all nerd rage and decide to never shop at Whole Foods again.
 

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