Replying to posts...

[Zuljin]

I don't have a bucket list. I have a conical list.

Adamantium conical, I hope.

 

[boydster]

Adamantium conical, I hope.

I missed the beginning. Was this thread supposed to be in Latin? Ek bara mala. Aw yeah, aw yeah.

 

[Billy-Klubb]

I missed the beginning. Was this thread supposed to be in Latin? Ek bara mala. Aw yeah, aw yeah.

your krausen should drop off in 3-5 minutes after pitching so stop your b****ing!:rockin:

 

[thatjonguy]

Your beer will be fine.

 

[passedpawn]

I'm gonna drop this here before the mods close this thread...

 

[Zuljin]

That's the best way to carry a glass carboy down the stairs.

 

[Billy-Klubb]

I'm gonna drop this here before the mods close this thread...

wait... ain't you a mod?

 

[passedpawn]

wait... ain't you a mod?

 

[Billy-Klubb]

loud noises!

 

[thatjonguy]

The correct answer is 35.

 

[BGBC]

I just skimmed for key words as usual. Yes, dill pickle juice and cheese are fine for weddings. Go light on the India in mixed company.

Throw out your hops if they smell like cheese. Unless you're making lambic, then use extra cheese.

 

[LandoLincoln]

don't blame my mom, it's an occupational hazard.

Your MOM is an occupational hazard.

 

[balrog]

The correct answer is 35.

But 42 is the answer to everything in the universe.

And 4+2 is 6, as in 6 pack.

It is all about the beer.

 

[hunter_le five]

loud noises!

Brick, where did you get a hand grenade?


Sent from my iPad using Home Brew

 

[boydster]

Milk was a bad choice.

 

[Billy-Klubb]

Milk was a bad choice.

I didn't read your whole post because it was loooooooonnnngggg. but Belgium yeast is a bad choice for milk stouts. try White Labs Super High Gravity instead with a 4 gallon starter and pitch at 78F. that will make the milk flavor stand out. also switch to heavy whipping cream. about 3 gallons of it should be in your starter and 3 gallons in your wort. add it at flame out so you don't drive off the super delicate flavors & aromas. I also add about 5 pounds white table sugar to boost the ABV because that's how different & hardcore I am. that's the way I make my 6.5 gallon batches and never had a problem for 80 years. and you should make it 6.5 gallons at a time so you don't have any head space. yeast hate head space and blow off tubes.

 

[BGBC]

Agreed, you should switch to a blow off tube

 

[Fatman_Brew]

don't blame my mom, it's an occupational hazard.

My father would womanize, he would drink, he would make outrageous claims like he invented the question mark. Some times he would accuse chestnuts of being lazy, the sort of general malaise that only the genius possess and the insane lament.

 

[balrog]

There is nothing quite so painful as chestnut burs. But, when roasted at 325° in high humidity, you can make a "tea" from them to add to the secondary on Steam Beers with canteloupe and habanero peppers, but when you do that the original recipe is terrible (no offense OP but what were you thinking?) and I got dinged for being out of style and badly hopped when I submitted it via UPS to 37 county fairs.

 

[boydster]

I didn't read your whole post because it was loooooooonnnngggg. but Belgium yeast is a bad choice for milk stouts. try White Labs Super High Gravity instead with a 4 gallon starter and pitch at 78F. that will make the milk flavor stand out. also switch to heavy whipping cream. about 3 gallons of it should be in your starter and 3 gallons in your wort. add it at flame out so you don't drive off the super delicate flavors & aromas. I also add about 5 pounds white table sugar to boost the ABV because that's how different & hardcore I am. that's the way I make my 6.5 gallon batches and never had a problem for 80 years. and you should make it 6.5 gallons at a time so you don't have any head space. yeast hate head space and blow off tubes.

I thought about making a cream ale, thanks for the suggestion. I happen to have a friend in Belgium. What part are you visiting?

 

[Billy-Klubb]

I thought about making a cream ale, thanks for the suggestion. I happen to have a friend in Belgium. What part are you visiting?

visitation is 9-12 on Thursdays. only 3-6 months left with good behavior!

 

[DrunkleJon]

Not to go OT, but how has this thread not strayed off topic at all yet? I mean you never see a thread with 80+ responses without someone bring up economics or starting the whole BIAB is better than using a cooler for a mash tun.

To stay on topic, I made this recipe, only I swapped out the yeast with dirt cause it looks the same knowhatImean? I used pine cones since I couldn't find any hop cones. Could not get any of the malts so I substituted a pound of table sugar for each pound of malt. I think I am going to call this clone Hardly Topper.

 

[LandoLincoln]

But seriously, you should just throw that bucket out and buy a new one.

 

[boydster]

I skimmed through that article. Good stuff. I think the yeast they found was like 8 billion years old. Science!

 

[krackin]

I bought an 8 billion year old bucket of hydrometers on eBay.

 

[LandoLincoln]

I bought an 8 billion year old bucket of hydrometers on eBay.

And I suppose you're planning on using bleach to sanitize them. Newb.

 

[balrog]

You'll have to search for an Aramaic to Sanskrit conversion in order to use those but I made a handy chart in Google Docs that I just slap on the side and it works great! As an added bonus, the pyramidal shape fits directly into my hand-gold-soldered 0.003 furlong appian way elbow, and then you can just leave it in there the whole time!

 

[GrogNerd]

Once upon a time there was a crooked tree and a straight tree. And they grew next to each other. And every day the straight tree would look at the crooked tree and he would say, "You're crooked. You've always been crooked and you'll continue to be crooked. But look at me! Look at me!" said the straight tree. He said, "I'm tall and I'm straight." And then one day the lumberjacks came into the forest and looked around, and the manager in charge said, "Cut all the straight trees." And that crooked tree is still there to this day, growing strong and growing strange.

 

[Zuljin]

I really like oak flavor. Instead of brewing with a bunch of random grains, which only get in the way of oak flavor, I'm going to ferment an entire bale of hamster shavings. I know it's not oak, but if I mash high and use minwax oak stain, it's really the same thing, right?

 

[jafo28]

I really like oak flavor. Instead of brewing with a bunch of random grains, which only get in the way of oak flavor, I'm going to ferment an entire bale of hamster shavings. I know it's not oak, but if I mash high and use minwax oak stain, it's really the same thing, right?

Make sure you save the spent non oak shavings, and smoke some ribs with it.