tomorrow.
I don't think you will have a problem competing unless your drinking with Remmy!!! HahaDeadGuy79 said:deleted quote from banned member
I wouldn't bet against it hahaRemmy said:Right on. I am making a trip to NEBCO tomorrow for three growlers. Thanksgiving is going to be epic. I think I've drank more beer than I have water in 2013.
deleted quote from banned member
jak1010 said:Can you incorporate beer into the pizza? Maybe in the dough?
Can you incorporate beer into the pizza? Maybe in the dough?
What in the heck?
Thought you were fastingDisturbdChemist said:There a pledge stage you have to go through before you can compete with us. Its a tough initiation to get through but its worth it. Welcome! Might grab me a beer tonight because i'm making some Pizza tonight and you cant have pizza without beer
Thought you were fasting
You just can't keep a good man or drinker downDisturbdChemist said:i fasted a day. I should make it two but thats probably not going to happen. I keep walking away and ya'll keep bringing me back in!
i fasted a day. I should make it two but thats probably not going to happen.
I keep walking away and ya'll keep bringing me back in!
? Just happenedfinsfan said:deleted quote from banned member Let the hazing begin
? Just happened
Remmy is safe hahahafinsfan said:idk i guess that dude was banned just now, so much for the newbie hazing
Remmy is safe hahaha
Start sending them out, I'm sure we have a couple guys that will help you with that ton!chadkarol said:I'll be enjoying one of these tonight. Three days before being available to the public. Have a ton of others in my cellar. Mmmmm.
dirtybasementbrew said:Start sending them out, I'm sure we have a couple guys that will help you with that ton!
Can you incorporate beer into the pizza? Maybe in the dough?
I see it went over pretty well, nice job stuck sparge and allHello said:My Toasted Coconut Milk Stout. I better stop drinking all of them.
My Toasted Coconut Milk Stout. I better stop drinking all of them.
jak1010 said:Can you incorporate beer into the pizza? Maybe in the dough?
Actually stuck fermentation. Started at 1067 and ended at 1030. I want to leave some on the counter to go flat and test just to see if priming sugar restarted fermentation. I'm halfway curious but always wanting to drink them right up. It is oddly good and I'm happy to get the critique from much more experienced brewers.I see it went over pretty well, nice job stuck sparge and all
I hope I get to try one, it sounds great!
Actually stuck fermentation. Started at 1067 and ended at 1030. I want to leave some on the counter to go flat and test just to see if priming sugar restarted fermentation. I'm halfway curious but always wanting to drink them right up. It is oddly good and I'm happy to get the critique from much more experienced brewers.
I am very glad you mentioned it. I was hyper focused on the purchases and would have forgotten this.
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