Frostbrewer
Well-Known Member
He was simply poking a little fun at the long held myths concerning off flavors and anecdotal advice regarding yeast handling.
Just like the myth of autolysis.
Just like the myth of autolysis.
*my dad kept a can of hudepohl lager, from Cincinnati - for about 34 years now. is the color of the Bengal's team helmets. useless swill of course, but i'd like to inherit it when the time comes.
Are you a Bengals fan? Huge fan here, as frustrating as it is. I lived in the Ohio Valley for 22 years, including 11 in Cincinnati. We are a QB away from being an elite team. All that talent squandered by bad Andy Dalton decisions. Frustrating. Who Dey?!?!
Next time dry hop it for a week then add half a packet of EC-1118 at bottling to ensure carbonation..
So are you gonna crack a bottle open for us or do we have to wait the next few months?
i don't need to unwrap my head. My goal is to produce good tasting beer that i enjoy drinking. This doesn't go along those lines. Also this isn't an experiment, it was an accident.
I just posted my opinion, it seems like you and some others are offended by what i said. Sorry im not as optimistic as everyone else in this thread. you may think im being negative, but to me, im just being realistic. sorry if that offends you.
I've got a bottle of each of the first 6 beers I ever brewed stashed in a fridge outside. That makes them about 5 1\2 years old.
You my friend, have foresight. I wish I had done this, and I've only been brewing since last November. Cheers.
I've got a bottle of each of the first 6 beers I ever brewed stashed in a fridge outside. That makes them about 5 1\2 years old.
They were stored improperly (60 - 80 degrees) for the first 4 1\2 years.
I can't even remember what styles they are... American Wheat, Saison, Chocolate Stout, Red Ale, ? , ?.
This thread has made me very tempted to crack them open and try not to vomit.
I've been slowly working my way through 5 gallons of Russian Imperial Stout I bottled in ...
1997.
There is yeast sediment in the bottles. I should have left it in secondary longer to let more yeast settle.
But back to the point. This has developed NO off flavors over 18 years. It's still got the original bitterness.
My bet is your 900 Day IPA will at least be drinkable.
All the Best,
D. White
Not to make you feel old, but I was 8 when you bottled that.
Not to make you feel old, but I was 8 when you bottled that.
Have you guys seen this - BeerMumbo.com chugs 25 year old beer, hilarity ensues
te-wa, I would not recommend drinking that beer
As for the OP, add me to the list of people saying you will probably have to add some yeast to get these to carb.
Not to make you feel old, but I was 8 when you bottled that.
Why should the beer make you want to vomit. If it wasn't infected when you bottled it, it shouldn't be infected now. Improper storage might have degraded the quality of the beer but not to the point of making you sick.
Was it on the original yeast cake this whole time or was it ever transferred to secondary? Looking forward to you tasting it!
I've got a bottle of each of the first 6 beers I ever brewed stashed in a fridge outside. That makes them about 5 1\2 years old.
You my friend, have foresight. I wish I had done this, and I've only been brewing since last November. Cheers.
It was everything I could do to let about 8 bottles of my experiments sit in the fridge for a few months until I could get them to the buddy who started me on this path for his enjoyment and opinion.... All those beers staring me in the face.
'Twas a challenge
Every bottle of every batch up until the most recent bottlings is now looooooooooong gone
Not to make you feel old, but I was 8 when you bottled that.
17!!! *and already a beer snob
Interested in the tasting...
I can't get homebrew to last 2.5 weeks in my house...
Max a month. MAX
After pitching the yeast that came with the Coopers kit, the beer sat in the primary for the full 2.5 years from Nov 2012 until April 2015.
This weekend (Saturday 5/9) will be 14 days. I will be cracking one open! I expect no to little carbonation. If there's at least some sign of fizz (a hiss at opening, something, anything!), I am going to let the rest condition longer before drinking more.
Sub'd, looking forward to your thoughts on this!
Idk.... i would have dumped it. IPAs are only good when fresh. Only beer i would want thats that old is either a barely wine or sour.
Idk.... i would have dumped it. IPAs are only good when fresh. Only beer i would want thats that old is either a barely wine or sour.
This was a spam post. It was copied from #6 of this thread. They've been doing this a lot lately, not sure what the deal is.
This was a spam post. It was copied from #6 of this thread. They've been doing this a lot lately, not sure what the deal is.
I believe it's an effort to build up a post count, then start putting links in their sigs and what-not.
I've seen it a lot lately too... that's the only thing I can think of.
Yup all four of that user's posts are copy-pastes of other people's posts. Reported.
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