Random Beer Thoughts

[Sam Fu]

Are Hatchimals still going 1:1 for Assassin?

 

[Jnorton00]

Are Hatchimals still going 1:1 for Assassin?

I don't think so. My kids have played with there for a combined maybe 2 hours since it hatched the day after Christmas.

 

[danbanana]

I don't think so. My kids have played with there for a combined maybe 2 hours since it hatched the day after Christmas.

That's like 2 times longer than it would take to drink an Assassin...

Old and busted: $4$
New and hot: Time4Time

 

[JulianB1]

Brewery: "Here's a new very limited release, on-site only!"

Comments section: "How can I get some of this in/why don't you ship some to *insert state that isn't even in the brewery's distribution network*?"

 

[Sam Fu]

Brewery: "Here's a new very limited release, on-site only!"

Comments section: "How can I get some of this in/why don't you ship some to *insert state that isn't even in the brewery's distribution network*?"

Prolly my number one, or contested number one, pet peeve of a brewery social media post

Read. ******* read.

You god damn entitled millennial shitbag

 

[trickytunadicky]

Prolly my number one, or contested number one, pet peeve of a brewery social media post

Read. ******* read.

You god damn entitled millennial shitbag

That is the beer version of "omg u so hot" posted on every celebrity's social media post ever.

 

[FoudreGuy]

Prolly my number one, or contested number one, pet peeve of a brewery social media post

Read. ******* read.

You god damn entitled millennial shitbag

That and ISO ISO ISO are tied for reasons why I keep quitting Instagram.

And then crawling back.

 

[regularjohn]

That is the beer version of "omg u so hot" posted on every celebrity's social media post ever.

 

[BadJustin]

That is the beer version of "omg u so hot" posted on every celebrity's social media post ever.

or the mead version "I can't get any good mead in PA...."

 

[trickytunadicky]

or the mead version "I can't get any good mead in PA...."

Not even a little true.

 

[lb304854]

Not even a little true.

"The only good meaderies are Schramm's, Superstition, and two home meadmakers that haven't opened yet."
-Social Media

 

[Sage1]

Brewery: "Here's a new very limited release, on-site only!"

Comments section: "How can I get some of this in/why don't you ship some to *insert state that isn't even in the brewery's distribution network*?"

One of my favorite things on Twitter is when Jeremy Danner (social media manager for Boulevard) trolls the Firestone Walker account.

 

[Ziggy]

You mean to tell me all these IPA whale factories have the capacity to churn out more cans, more frequently, but they don't in order to keep all the little beer nerd micropeens in a frenzy?

And to charge 20+ dollars for a four pack of beer, straight from the source, with no added costs like distribution.

Just say it's double dry hopped and they can charge so much more

Cough cough trillium cough cough

 

[stupac2]

It's just a bunch of the usual "beer should be cellared at 55 degrees" conventional wisdom that doesn't have any hard scientific research to support it.

It's not just "hard scientific research", there's basically no justification for it whatsoever, in theory or practice. Pretty much every Belgian cellar that houses the megawhaelz these guys are after gets into the 70's on occasion. Even Cantillon's lambic bunker, specifically picked for cellaring, gets that high!

If the most expeditious way for you to cellar is a eurocave, then sure, keep your beer at 55. But otherwise you're fine until get to the high 70's for extended periods (though of course it all depends on how long you want to age things for, the longer you're going the more it matters, but I'm not convinced it ever matters all that much to avoid the low 70's).

 

[FTowne1]

It's not just "hard scientific research", there's basically no justification for it whatsoever, in theory or practice. Pretty much every Belgian cellar that houses the megawhaelz these guys are after gets into the 70's on occasion. Even Cantillon's lambic bunker, specifically picked for cellaring, gets that high!

If the most expeditious way for you to cellar is a eurocave, then sure, keep your beer at 55. But otherwise you're fine until get to the high 70's for extended periods (though of course it all depends on how long you want to age things for, the longer you're going the more it matters, but I'm not convinced it ever matters all that much to avoid the low 70's).

stupac'd

 

[arren]

Are Hatchimals still going 1:1 for Assassin?

No, their value's gone down.

You might be able to get that done with a Nintendo Switch in a few days, however

 

[jivex5k1]

"The only good meaderies are Schramm's, Superstition, and two home meadmakers that haven't opened yet."
-Social Media

And Treehouse once they decide to make a one off mead.

 

[BadJustin]

"Tart Peach Kolsch"? **** off.

 

[stupac2]

stupac'd

Is it only stupacing if I do it, or can anyone stupac?

 

[FTowne1]

Is it only stupacing if I do it, or can anyone stupac?

I don't know, I don't make the rules around here.

Gene, please advise.

 

[WhalezB4Rarez]

Question for those of you who homebrew: How do you "condition atop" a beer?

For example, "Conditioned atop copious amounts of luscious coconut and luminous lemon purée, heaps of graham crackers, and Madagascar vanilla beans."

 

[regularjohn]

luscious coconut and luminous lemon purée, heaps of graham crackers, and Madagascar vanilla beans

 

[FTowne1]

Question for those of you who homebrew: How do you "condition atop" a beer?

For example, "Conditioned atop copious amounts of luscious coconut and luminous lemon purée, heaps of graham crackers, and Madagascar vanilla beans."

You add all the adjuncts to a secondary fermenter, let it sit for a few weeks, and then dump it all down the drain.

 

[trickytunadicky]

You add all the adjuncts to a secondary fermenter, let it sit for a few weeks, and then dump it all down the drain.

If that isn't StuPaccing, it's at least FTowning.

 

[lambandtunaphish]

If that isn't StuPaccing, it's at least FTowning.

Tuna'd.

Apparently you do it too (assuming I'm using ant880's Tuna'd correctly).

 

[ant880]

Tuna'd.

Apparently you do it too (assuming I'm using ant880's Tuna'd correctly).

Tuna'd: To have your comments publicly called out as incorrect, obsolete or otherwise contradictory to reality, in an innocuous, yet borderline passive aggressive manner, rendering you emasculated for the remainder of the day. Tuna'd.

....I'll allow it.

 

[beerandraiderfan]

Is it only stupacing if I do it, or can anyone stupac?

Stupac stupacs the best, imitation is the most sincere form of flattery.

"That's why I cellared your lambic horizontally you fat neckbeard mutha fucka."

"When I talk about cellaring lambic horizontally, all you see is the struggle, When I tell you I'm cellaring horizontally, you tell me its trouble."

"Dear newmoney, don't cry, your stupac doin' good, tell the cicerone homies in lambic heaven and they ain't got Upland stoobs."

"Even though you was a lambic fiend mama, you always was a lambic queen mama."

"All I need in this life of horizontal cellaring sin, is me and my lambic girlfriend."

"Fingertips on lambics as I dip, gotta get a tight grip, dont slip, vertical cellaring sinks coolships."

"Grab your lambics when you see Stupac, call the BA cops when you see Stupac,

 

[trickytunadicky]

....I'll allow it.

I don't remember this at all. I think I have been accused of being my mother. Thanks?

 

[Ziggy]

It's not just "hard scientific research", there's basically no justification for it whatsoever, in theory or practice. Pretty much every Belgian cellar that houses the megawhaelz these guys are after gets into the 70's on occasion. Even Cantillon's lambic bunker, specifically picked for cellaring, gets that high!

If the most expeditious way for you to cellar is a eurocave, then sure, keep your beer at 55. But otherwise you're fine until get to the high 70's for extended periods (though of course it all depends on how long you want to age things for, the longer you're going the more it matters, but I'm not convinced it ever matters all that much to avoid the low 70's).

I see a lot of people in the homebrew forums on facebook asking about their cold or cellared at low temp beer getting warm and then cold again, ie "will it affect the flavor"? A lot of people have strong opinions on that matter, and I'm always sitting back asking "but did the sun get to it though?"

 

[brentsdodgers]

Between asking the bartender if they would make a smaller batch so it would "trade higher". And that they like to "lay down" their ipas for a week or 2 I am seriously considering choking one of these folks with their own beard.