I uninvite myself to brew days... Do you?

[GilaMinumBeer]

Touche. Instead of leeches and doctors, how about we use alchemy and chemistry as the example?

Yak Loin. Good to keep the yang up.

 

[GilaMinumBeer]

Let's all just get drunk and eat chicken fingers.

Nah, I'll stay here and just wing it.

 

[bob1852]

Nah, I'll stay here and just wing it.

Someone needs to keep abreast of the developments in this thread.

 

[boydster]

I'm going to hunter's house. Even though his flowers don't stink as pretty as those Mesopotamian ones.

 

[TimmyWit]

Nah, I'll stay here and just wing it.

I prefer mine boneless.... Speaking of bones, I broke one for the first time in my life today. I thought this would be an appropriate place to share. That is what OP wanted to discuss, right? Broken bones?

 

[GilaMinumBeer]

Someone needs to keep abreast of the developments in this thread.

Wife says it's better to right tit than to have left tit alone.

 

[GilaMinumBeer]

I prefer mine boneless.... Speaking of bones, I broke one for the first time in my life today. I thought this would be an appropriate place to share. That is what OP wanted to discuss, right? Broken bones?

Looks like you lost a sock. Might want to clean the beer off the other one before the police arrive.

 

[GilaMinumBeer]

I'm going to hunter's house. Even though his flowers don't stink as pretty as those Mesopotamian ones.

We gathered as much.

 

[logdrum]

Touche. Instead of leeches and doctors, how about we use alchemy and chemistry as the example? The point remains valid. No one here has tasted the beer that they are praising or talking down about, but there are strong opinions on both sides. I feel like flowers smelled prettier 1000 years ago. Prove they didn't. Perhaps that is getting too far off topic though?

Maybe not exactly the same beer:

http://beerpulse.com/2012/07/great-lakes-brewing-co-developing-ancient-sumerian-beer/

I attended a presentation at GLBC & was served 2 versions of the exhaustively researched & period correct brew, plus one using their stainless "brew pub" system. All were drinkable, but as you might imagine, the first two (a common "table" beer & one backsweetened w/ dates) were a bit opaque & somewhat sour. The third was slightly reminiscent of a Belgian Pale. What is really interesting is the amount of documentation (on stone tablets no less) the Sumerians devoted to beer inventory, supplies etc. Some of the hieroglyphics were a bit racy as well...

 

[bleme]

Let's all just get drunk and eat chicken fingers.

Chickens don't have fingers. Or nuggets.

 

[bob1852]

Chickens don't have fingers. Or nuggets.

Thousands of years ago they did.

 

[JBOGAN]

I came back to this with the hopes that Kombat had some rebuttal but he must have decided his thoughts were better than the latter of a few blowhards...Very educational and funny although.

 

[kombat]

I came back to this with the hopes that Kombat had some rebuttal but he must have decided his thoughts were better than the latter of a few blowhards...Very educational and funny although.

I decided it wasn't worth my energy. I think I've made my case pretty clearly, and it's equally clear that GilaMinum has made up his mind and will not be convinced otherwise, so what's the point in wasting the keystrokes?

 

[rodwha]

Not quite the same, but a problem none the less.

My friend had been "brewing" for years doctoring up Mr Beer kits. I explained that he was getting ripped off by the high cost, that he could make a full 5 gals for what his doctored 2 gal kit made.

He wasn't too interested as he is a restaurant manager and just didn't have much time to get involved. So for his birthday I bought him the ingredients to make a 5 gal honey wheat beer and my original 5 gal starter kit buckets, and wrote him a detailed instruction list, which also included websites such as this one, How To Brew, and MoreBeer, among others.

He's been brewing MoreBeer kits but adding grains and spices and such without researching or asking questions.

He added 1 lb of peat smoked grains to a Scottish ale that tasted like bog water, and added 3 vanilla beans to his porter that sat for weeks, among many other things.

He usually asks me about things, but then does his own thing despite me telling him it may not be a good idea, or better yet, to become a member here and ask questions of others who are more knowledgeable than I. Then I get a message a few weeks later about how terrible his last beer was. It blows my mind that he pays for this and wastes his money like this.

I've certainly been jumping into things I don't understand, but I post my recipes here for scrutiny. The poor beers I've made had a problem other than ingredients.

I don't know why I let it irritate me though. It's his beer, time, and money, and I don't see him but once or twice a year these days as he lives 4 hours away, so I don't have to try his beer either. (Where's the smily wiping the sweat from the brow?)

Supposedly he said he'd actually create an account here. We shall see...

 

[VladOfTrub]

Here's a recipe from early 17th century Jamestown settlement. Looks like a good process. It appears that the 17th century brewer was into baggery brewing using a sail and womens underwear. Not too much different than baggery brewing and botched sparge method done now a days. There might even have been a Me-Me brewer standing by, telling the guy there was too much head space in the hogshead or how water to grain ratio affects the brew.

Take thy ay 40 wayt o barly grain sun dried small sprout't low bak't oer aldr wood.
Soke thy bak't grain 9 days in hoghead oer low simmr't spring watr with 3 stones o lime plastr thee size of n egg n one handful o potash.
Draw thy barly watr boil't oer thee saks wovn o sail 4 times oer thee barly to half hoghead.
Cool't barly watr to blood warm n taketh thee ay ripe undrgarment o ay frothee trolop n add to thine hogshead coer't with sail cloth with 15 wayt sugr drawd from thee beet.
Let werk 1 fortnyt scum thee bile each evening.
Whence done werking giveth undergarment return't boil't to frothee trolop. Coereth hoghead loos 1 fortnyt whence thee vapors escape.
Runeth ale oer cobs o sweet corn smok't light n mix't on m'lasses.
Runeth to woodn kegs o sherry plug't loos.
Ale shall be worthy on resting 3 fortnyt drawn to jugs.

 

[Cathedral]

Thousands of years ago they did.

Millions of years ago they were freakin' Tyrannosaurs.

 

[Cathedral]

It appears that the 17th century brewer was into baggery brewing using a sail and womens underwear... There might even have been a Me-Me brewer standing by, telling the guy there was too much head space in the hogshead or how water to grain ratio affects the brew.

Got ones panties n a bunch, ave ye!

 

[Hopinista]

Got ones panties n a bunch, ave ye!

His dysentery to bubonic plague ratio was way off anyway...

 

[VladOfTrub]

Panties? Something you carry yer lunch in? Oi vey!

 

[beersk]

+2! Feel free to give some advice, but don't be overly anal about it. There isn't a wrong way and a right way to make beer. There are MANY ways. Some you may not agree with, but they still result in beer.

The owner of a LHBS in my area keeps his glass carboys sitting out in open light, fermenting at room temps all the time. I would never do this. His beer is very good. I would call a few of his beers some of the best home brew I've had.

With all due respect, it sounds like you're in your own head too much. Come out and enjoy the world with the rest of us. And if nothing else RDWHAHB!

Yeah...there are wrong ways to brew beer. Like not cleaning your equipment, splashing while racking, not using hops, using a wood spoon post chilling...so many ways to do it wrong. SO MANY. Brewing Belgian beer just kidding.

I was the same way, OP, I started sounding like a control freak and it wasn't even my beer or setup! So I had to stop. Now, I just hang out and observe and drink their beer. If I see something that's a red flag though, like stirring post chilled wort with a scratched up plastic spoon or a wood paddle, I say something.

 

[DSorenson]

... and I hope you all have seen the clever purpose for this thread- the true one:
to make people argue points, laugh a little... perhaps even cry... and now share a bond forever.

I have nothing more to teach you
*sets fire to the thread*

 

[Hello]

... and I hope you all have seen the clever purpose for this thread- the true one:
to make people argue points, laugh a little... perhaps even cry... and now share a bond forever.

I have nothing more to teach you
*sets fire to the thread*

So you were trolling us?

 

[ericbw]

The thread ended up way more interesting than the original post!

 

[adiochiro3]

I never say a word, unless someone actually asks my opinion....Otherwise, I do not say anything at all. Not a peep.

I have a ton of respect for you as a brewer and vintner, Yooper; with these comments, your wisdom clearly extends far beyond the world of fermentation! I love that you respect others enough to let them be themselves. Rules I live by myself, unless I am in teacher mode (where students pay me for and expect my information).

I find keeping my mouth shut most difficult when I comes to my adult kids (we are recent empty-nesters, so this is new territory for us). We believe they have the resources to make good judgments and figure out how to get out of their own jams. Momma and I only opine when asked -- and the kids know that's how it is from now on.

So to answer the OP's question: no, I am perfectly happy letting another brewer do their thing without comment unless someone was about to get hurt, I had skin in the game, or I noticed they missed a hop addition or a sanitizing step they would have normally made.

Someone else suggested asking the brewer "why such-and such," which I do with my colleagues -- and I have learned from them through this approach many times.