Search results

A friend of mine was always interested in trying my homebrew but after like 3 different attempts he decided he didnt like homebrewed beer. I found out he was drinking it straight from the bottle. Told him the correct way to pour and now he wont stop asking about it. I guess it was my fault for...

So me and some buddies were drinking some Yards Love Stout on nitro the other day. The head on the glass was truly a thing of beauty. Creamy and lasted all the way down to the last drop. But i did notice something my friend was doing that i am sure we have all done at some point during a keg...

That made me think of this stuff i saw at the liquor store called adult chocolate milk. Imagine when you milked a cow out came milk with alcohol in it. There would be a lot more happy farmers out there.

I like to think this is how man discovered the wonders of alcohol. Some sort of sugar/fruit concoction thats been laying around for a few days. Imagine not knowing anything about bacteria and seeing your grape juice starting to ferment. Then imagine the guy who the balls enough to go well that...

I have noticed sediment within a day or two and still had no carbonation whatsoever. Might be some trub you sucked up during your bottling process also.

I think i read somewhere on here that while initially the beer will be green, over time the food coloring will settle or something and the beer will clear up. Its best to put the food coloring in the glass right before drinking. I could be wrong tho.

Kinda off topic but someone mentioned oxidizing a few bottles for a taste test. Whats the best way to do this? Just shaking the piss outa the bottles right before you cap them?

Thanks for all the input. We are going there for a bach party so i most likely will try more than i should. I only will have bout 2 hours before we entertain ourselfs with other "adventures".

So i am going to a German Beer Hall in Philadelphia called Brauhaus Schmitz. I have been brewing for about 7 months and have been slowly discovering the awsomeness of good beer but havnt really ventured into imported beers yet. I have included the link to the beer menu. Can anyone suggest some...

Sounds like a great name for your brew. I say keep as is and call it "Very Overweight Blonde". Or maybe "Fat Ass Blonde". What about "Busty Blonde"?

Drinking Dog Fish Punkin Ale and just started the boil on a winter warmer that i plan to age for a couple months. Had to work today but i haven't brewed in a couple weeks and really wanted to get a brew in.

I will say this... One thing i miss is paying 12 dollars split between 3 people for a 30 rack of Natty Light and being perfectly happy with it. Enough to get 3 of us well on the way for the night. Now im usually paying at least 10 dollars a six pack. BMC will always have a place in my heart...

My head hurts

Hey Guys... I am doing my first bigger beer OG of 1.074 so have some questions about my starter. 1) I made a 1.5L starter but Mr Malty suggests i use a 2L starter. If i were to decant all the liquid and add .5L of fresh wort would that get me to correct pitching rates or would the yeast...

They made the first batch last year. Kinda like a East Coast West Coast coming together thing. I actually think it uses a blend of yeast from both breweries. It was supposed to be a one time only release but i guess people liked it enough so they made a second batch. I saw one for 13 dollars but...

Any examples?

28. It helps me pick up chicks (Actually got some hipster girls number after talking to her about it when i brought over my own brew to a party)

When the guys at work are always asking you why you are always looking at some lame website at work

Sorry for resurrecting an old thread. Was thinking bout giving this a try. How many uses are people getting out of these before they stop working?

it was the AHS double choc stout extract. Cant remember off the toip of my head what grains were steeped.