homebrewdad
Well-Known Member
"Manatees are bad for head retention"
Patently false.
Only if you don't roast them first. If not, yeah, then you get those head-killing fats in the beer.
But who is that sloppy?
"Manatees are bad for head retention"
Patently false.
Only if you don't roast them first. If not, yeah, then you get those head-killing fats in the beer.
But who is that sloppy?
I have "Dry Manatted" with live ones with NO issues.
See here this monkey spit study backing up my science.
http://www.monkeyspit.net/sites/manatee/recipes.html
Roasted manatee is a totally different (and CRUEL) flavor.
Manatees play well with the dolphins and archituthis. Why would you burn it to death? Or do you roast the dolphins and squids too?
I have had smoked dolphin, where a live dolphin was cold smoked for about 6 hours, and then released more or less alive, have you tried that?
cheesydemon3 - how pathetic am I that I know exactly what your avatar is?
You are not pathetic.
You are a fat, bloated, eeeeediot!
But would you like to buy some rubber neeples?
Perhaps. I understand that the Shaving Yak enjoys them.
I am pretty sure dolphin and manatee both taste like bald eagle.
Here's another myth that needs to die:
There can be intelligent and valuable threads about homebrewing myths that can stay on topic and not go wildly off topic and then lose any value the thread may have had.
Why wouldn't someone sanitize bottle caps? It takes 10 seconds to put a small amount of sanitize in a bowl and keep your caps in their while you fill the bottles. That's almost less effort than farting.
I don't sanitize O2 absorbing caps. get them wet, they activate. I haven't had any problems with them yet, so I'll continue my practices. regular caps I still sanitize though. kinda don't make sense, innit?
The O2 absorbing caps work over a long time, as in days or weeks. The 5 minutes to an hour that they would be wet with O2 does not affect their performance. So, if you believe sanitizing your caps to be worthwhile, don't not sanitize them just because they are O2 absorbing. https://www.homebrewtalk.com/f35/oxygen-absorbing-caps-89570/index5.html
The O2 absorbing caps work over a long time, as in days or weeks. The 5 minutes to an hour that they would be wet with sanitizer does not affect their performance. So, if you believe sanitizing your caps to be worthwhile, don't not sanitize them just because they are O2 absorbing. https://www.homebrewtalk.com/f35/oxygen-absorbing-caps-89570/index5.html
*Edit: spelling
Here's another myth that needs to die:
There can be intelligent and valuable threads about homebrewing myths that can stay on topic and not go wildly off topic and then lose any value the thread may have had.
Why wouldn't someone sanitize bottle caps? It takes 10 seconds to put a small amount of sanitize in a bowl and keep your caps in their while you fill the bottles. That's almost less effort than farting.
Not that many out of all those that can afford kegging equipment. Most buy kegs,etc so they don't have to bulk prime & wait. And if you prime in a keg with sugar solution,as I said before,it's no better than bulk priming in those plastic barrel things common in the UK. As the beer empties out,co2 comes out of the beer to equalize the pressure in the empty head space. Leaving increasing flatter beer due to the increasing empty head space.
Wait, there was value beyond entertainment in this thread at some point? I totally missed it.
I think the biggest myth is the myth of truisms in brewing. There are very few absolutes. Just because something works or doesn't work for you, doesn't make it the only way to do something.
Of course I roast dolphins. Squids tend to melt more than roast, so there's no point with them.
I call BS on dry manateeing. It's just not appropriate on the homebrewing scale - how do you fit the buggers in your carboy/bucket? We all know that's really a commercial brewing option only.
Never had a more or less alive dolphin, sadly. New bucket list item.
cheesydemon3 - how pathetic am I that I know exactly what your avatar is?
You are not pathetic.
You are a fat, bloated, eeeeediot!
But would you like to buy some rubber neeples?
Perhaps. I understand that the Shaving Yak enjoys them.
You obviously hven't been reading the whole thread, or you'd know that I have 2 subterranean fermenters that could hold the empire state building submerged.
The striking thing throughout this thread is just how few of these "myths" are things I've actually ever heard people claim.
Sir, I believe that you are confused. You must have posted that in another thread. You have made zero mentions of subterranean fermenters in this thread.
Correct. But when people say that you should take into account your hourly wage when determining the cost of your homebrew it implies that the opportunity cost of homebrewing is paid work. I would assume most people brew in their time off and do not take annual leave to brew so the opportunity cost of brewing is not paid work (at least for me - if there is no extra work to do then my employer won't pay me for any hours more than 40 a week) and therefore you should not factor your time into the cost of your beer.
There are such things as second jobs, side jobs, and piecemeal work...
Cannot agree with this. I'm looking at it from the flipside of the coin.
Watching TV instead of brewing still has the same opportunity cost - you could be making money. Interpreting outside the economic lines, the opportunity cost is enjoying additional time with your family, cooking a finer meal, or getting more exercise.
Just because you accept an opportunity cost does not mean that subsequent decisions can't account for it at a later time. The analogue would be buying a $50 gift card, then walking into the store 6 months later with it and picking out $50 items, then considering them "free". They obviously weren't - you have just already accepted the cost and shifted the cost in time.
In other words, saying "there's zero opportunity cost because I would have watched TV instead," doesn't mean there's zero opportunity cost -- it just shifts it from the decision you would have made to watch TV instead of x, to the decision that you did make to brew instead of watch TV, or brew instead of x.
bobmcstuff, thanks for throwing that in here! I've heard a little about the UK and some of the traditions, but I appreciate you mentioning the difference in serving and that there is the CAMRA. I'm a bit more familiar with the German reinheitsgebot, but am finding these different national regulations pretty interesting. I have recently learned that in the US, every brewery that uses anything other than the "traditional ingredients" in a recipe must first submit the recipe and have it approved by the government (not sure which part) before they can produce it. There is a lucky homebrewer in our federal government somewhere with far too many delicious recipes at their fingertips!
Cheers!
My point was that for most people there is a limited amount of paid work they can do. You can not say your time is worth $xx if no one is willing to pay you.
And sorry for continuing the exciting economical discussion
I use to do BIAB all grain batches and I would squeeze the bag like it owed me money and never had a tannin problem.
So, this is really a myth? When I first started out I read about this all the time it seemed, and was always careful not too squeeze the bag, but I would spoon the hell out of it to get that wort. So, can I indeed squeeze the bag on my next batch without issue ?
Leaving your beer in the fermenter for more than a week after it's finished is required.
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