Germey
Well-Known Member
My coworker showed me Gizoogle today, so the first thing I did was Gizoogle us. Take the url from any page and translate it instantly.
Here's a recent quote from the Bird, as he never intended it...
"Thing is, you can makes gin n' juice simply ta begin wit (and real good bea), n add compexity as you go. Most of us started out wit simple setups - using extract n blingin' grains, simple recipes, ice baths ta chill tha wort, dry yeast - very easy, honestly, a lot gangsta ta *izzy up that you would T-H-to-tha-izzink ridin' in mah double R.
You add shiznit as you go; you stizzart ta partial miznash, so you build a mash tun . Nigga get shut up or get wet up. You W-to-tha-izzant ta do fiznull boils, so you git a burna n wort brotha. You want temperature control, so it's time fo` a sparge fridge n external temperature playa like a motha f-cka. You wizzy ta kizzle so it's cornies n CO2 n faucets n regulizzles n all of thiznat . Slap your mutha f-ckin self.
But stiznill - at its core, frontin' does NOT need ta be complex with my forty-fo' mag. Do sum-m sum-m simple ta start, nuttin' overly complex, n you'll be surprised how quickly you'll climb tha learn'n curve."
Here is some prose from the wiki
Othafermented beverizzles
Over tha years, many ingredients otha tizzle barley, grapes, n honey have been used ta create delishizzous n culturally signifizzles beverizzle mizzy of which can be produced at home, often using tha same equipment n techniques already familiar ta experienced hizzy motherf*cka. For example:
* Shot Calla, fermented from apples
* Perry, fermented from pears
* Sakes, fermented fizzle rizzle
The wiki also contains basic 411 on baller kinds of fermented beverizzles as wiznell as fermented foods thizzay can be made at hizzle.
Here's a recent quote from the Bird, as he never intended it...
"Thing is, you can makes gin n' juice simply ta begin wit (and real good bea), n add compexity as you go. Most of us started out wit simple setups - using extract n blingin' grains, simple recipes, ice baths ta chill tha wort, dry yeast - very easy, honestly, a lot gangsta ta *izzy up that you would T-H-to-tha-izzink ridin' in mah double R.
You add shiznit as you go; you stizzart ta partial miznash, so you build a mash tun . Nigga get shut up or get wet up. You W-to-tha-izzant ta do fiznull boils, so you git a burna n wort brotha. You want temperature control, so it's time fo` a sparge fridge n external temperature playa like a motha f-cka. You wizzy ta kizzle so it's cornies n CO2 n faucets n regulizzles n all of thiznat . Slap your mutha f-ckin self.
But stiznill - at its core, frontin' does NOT need ta be complex with my forty-fo' mag. Do sum-m sum-m simple ta start, nuttin' overly complex, n you'll be surprised how quickly you'll climb tha learn'n curve."
Here is some prose from the wiki
Othafermented beverizzles
Over tha years, many ingredients otha tizzle barley, grapes, n honey have been used ta create delishizzous n culturally signifizzles beverizzle mizzy of which can be produced at home, often using tha same equipment n techniques already familiar ta experienced hizzy motherf*cka. For example:
* Shot Calla, fermented from apples
* Perry, fermented from pears
* Sakes, fermented fizzle rizzle
The wiki also contains basic 411 on baller kinds of fermented beverizzles as wiznell as fermented foods thizzay can be made at hizzle.
