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See this from yesterday?

http://www.eater.com/2013/10/28/6344063/behold-the-deep-fried-twinkie-burger-at-phillys-pyt

This 'burger' actually made me feel like my arteries were clogged. I eat some bad food, let me tell you; but this was beyond my normal comfort level.


I'd have to pass on that one. I'm fine with a mixture of sweet and savory and/or clogged arteries in a dish, but that doesn't appeal to me. Maybe if the cream had been scraped out of the twinkles, I'd possibly try it.
 
****, now that I've got the brewing bug again, I was thinking I'd also do something lighter for St. Patrick's day. But brewing this weekend and bottling doesn't leave much time for this to ferment. Even if I only left it in the fermenter for 7 days, that would leave it in bottles for 3 weeks. 7 day fermentation is probably what I did with my blonde the last time I brewed it, but that makes me nervous.


I can't believe no one chimed in with DEM here.

Meh, nothing beats a fresh plain glazed donut. When they're still so warm, they just melt into nothing when you eat them.


+1

Having some Starbucks. This day needs to end.
 
day off ..Trippel
100_2563.jpg
 
Ugh, that's it. I need to stop clicking on any topics I see pop up from the beginners section. I start off with good intentions, but it quickly becomes a sarcastic snarky mess. Im just not good enough of a person for it. Just too many of the same posts over and over again. I feel like a bot which rotated the following phrases could be just as effective at replying:
- no its not infected, put the damn lid back on
- you really should be fermenting for 2 weeks or more generally
- RDWHA...oh whats the use
 
Ugh, that's it. I need to stop clicking on any topics I see pop up from the beginners section. I start off with good intentions, but it quickly becomes a sarcastic snarky mess. Im just not good enough of a person for it. Just too many of the same posts over and over again. I feel like a bot which rotated the following phrases could be just as effective at replying:
- no its not infected, put the damn lid back on
- you really should be fermenting for 2 weeks or more generally
- RDWHA...oh whats the use

I've learned to leave those to flars and unionrderr
 
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