That One Special Recipe

[arturo7]

What's the stuff they put in 5 Hour Energy? I'll bet he's got some of that shvt in there.

Oh yea, that's been done already...

 

[BoZzyFresh]

Is it Skittlebrau? It's Skittlebrau isn't it?

What is that?
.

EDIT--- duh...infused vodka via the bottle in the back

 

[BrewBrain]

Is it Skittlebrau? It's Skittlebrau isn't it?

This photo gives me a headache. Please rearrange into proper rainbow configuration and respond when done.

 

[jsullivan02130]

has this dude gone pro yet? i can't find his stuff at the packy.

 

[mordantly]

This thread is the beer forum equivalent to getting a case of blue balls from a fat chick who thinks she's hot. And now, I'm equally ashamed to be a part of it.

i slept during that class in elem school. what kind of fat "chick" has balls to blue?

 

[ben_j8mmin]

I'm a "pro" (Defined as receiving a paycheck to make beer) But all I get to make are my bosses " secret " recipes

 

[mordantly]

i think its if >50% of your income is derived from said activity, then you are a professional. now to find some way to get paid for beer! tax-free, of course.

 

[ChshreCat]

I got it...

He's invented Soylent Beer!

 

[ben_j8mmin]

i think its if >50% of your income is derived from said activity, then you are a professional. now to find some way to get paid for beer! tax-free, of course.

100 % of my income , but I do pay income tax on it??
But were WAY off course, the Dead Horse that is the point is being beaten with a "seceret recipe" wont get you to pro stick, and, kicked with there's little doubt its not been done Boots.

 

[mordantly]

in all the ages alcohol has been manufactured, i highly doubt these "little doubt it's been done boots" are infact "it's already been done boots"

 

[YulebeHoppin]

I'm going pro with my beer. Ramen Noodle Scottish Ale. The noodles are crushed into the mash, but the seasoning packet is put into secondary for aroma. I call it Noodlebrau. You would think I'd call it noodlebrew cause it rhymes, but I'm not that kinda guy.

It's gonna be awesome.

A second pro Idea I have is to take octopus and ham and put it into a beer. I will call that one Ockham's razor. The label will have an octopus carving the number 8 into a pig with a straight razor. There will be very little ham in the actual beer.

Also, one time I put Heinz 57 sauce into a blue light. Feel free to try that one. You have to be careful when you're tippng the bottle back and forth, as well as when removing your thumb from the opening of the bottle so that you don't end up covered in steak sauce and lager.

 

[cheezydemon3]

*REPLY TO ALL*

Keep going!lol, I am almost shamed into revealing just to shut you all up!!!!lol.

Not pro yet. I am 35, 3 kids ages 2,5 & 7.

My buddy is out of the military and into Brew School next year.

I WILL get there.

I owe a lot to this site and as yet am not supporting.

After I go pro, why would I care if someone clones?

I will post the full recipe after I produce my first publicly available bottle.


I am A GOOD PM brewer, amateur AG'er, overall amateur. Nothing smug or cocky.

It was the availability of an unusual ingredient, my total disregard for any "style" of beer, and my willingness to risk 5 gallons on an unheard of adjunct......

IN OTHER WORDS LUCK.

If it sounded otherwise, I am sorry. But this is the best beer I have had since I first tasted Rogue's DEAD GUY.

Can you blame me for being stoked?

 

[IrregularPulse]

I have to say, for all the crap you got here cheezy, you sure took it well with a mature response. Kudo's to you. How bout you send a bottle of that secret magic over here

 

[Walker]

Well, do be sure to post back here when you have commercial bottles available. I will (if possible) buy some and try it....

I wish you good luck.

If you are not successful at going pro, will you then consider disclosing the ingredient, or will the recipe go to the grave with your business?

 

[cheezydemon3]

Lol, as stated, I will POST THE ENTIRE RECIPE the minute I go pro.

Don't think I missed the sarcasm you sexy beast.


Thanks Irregular Pulse! I deserved some of it, and jealousy is to be expected,lol.

 

[annasdadhockey]

Thanks Irregular Pulse! I deserved some of it, and jealousy is to be expected,lol.

Nothing cocky here

 

[Walker]

Lol, as stated, I will POST THE ENTIRE RECIPE the minute I go pro.

Don't think I missed the sarcasm you sexy beast.


Irregular.

I wasn't being sarcastic. There are a lot of reasons a business can fail even if they have a FANTASTIC product or service. I was just asking that if, for some reason, the business never takes off (can't get funding, etc) will you then post the recipe, or will the recipe only be given out if the business succeeds?

I must admit that I don't quite understand the logic here. You won't give a bunch of homebrewers the recipe now (99.99% of which will never go pro and your recipe would stay in their kitchens), but you will give the recipe away after you go pro. End result is a bunch of homebrewers making the beer in their garage and nothing else.

But, whatever... doesn't matter to me. Just don't tall into the Fat Tire trap. That beer was hyped so much on the eastern half of the US that it was totally doomed to disappoint. If your beer has a huge reputation before being available, it will be a let down when it finally is available.

 

[cheezydemon3]

Roger that Walker!

And keep in mind, none of you know who I really am, or what my brew will be called.

I will not hype it at all until it is out. Then clone away!

A clone is a compliment in my estimations.

 

[Walker]

Roger that Walker!

And keep in mind, none of you know who I really am.

Not sure what that has to do with anything, but if I were extremely motivated, I'm sure I could find out.

Lucky for you, I am not motivated.

 

[annasdadhockey]

I think all we're doing at this point is feeding the troll.

 

[Walker]

I think all we're doing at this point is feeding the troll.

Probably, but I am a little bored.

 

[Edcculus]

I guess I'm failing to realize why its important to withhold an ingredient. You will find that brewers (home and pro) are a very open bunch. Jamil's "Can You Brew It" on The Brewing Network is a testament to that. Those brewers share ingredients, mash temps, water profiles and techniques. I guess I can see how you might not want to divulge the ingredient so another brewery can't use it before you start one. In the end, if you do start a brewery, it will be the quality of your beer, not the one special ingredient that will make you successful.

 

[IrregularPulse]

Thanks Irregular Pulse! I deserved some of it, and jealousy is to be expected,lol.

Don't think there was any jealousy here, more like annoyed at the level of cockiness

 

[khiddy]

I'm trying to figure out why I continue to read this thread. It's a trainwreck.

I can say, with no sarcasm at all, that there's no jealousy being displayed here, cheezy. An earlier poster had the succinct analysis: no matter what novelty you've come up with, it's more likely than not been tried. And having ONE "secret" recipe will not make you go pro.

But, like I say, I can't figure out why I keep reading this thread. Must be a slow news week.

 

[Walker]

I think I found your secret ingredient. I had posted it here, but then I deleted it.

I will give you credit; I have never seen it in a recipe (except the two recipes of yours that I found) and it does sound like an interesting thing to try.

 

[cactusgarrett]

I'm trying to figure out why I continue to read this thread. It's a trainwreck.

I agree. Aside from the fact that if the OP were to actually disclose what the ingredient is, it's probably retarded enough that no one will use it in the same way (boil, secondary, steep, etc.), and at this point not go thru the amount of trial and error to figure out themselves. Well, maybe out of spite, now...

NOT to mention the sole creation of this thread was in the same vein as "i've got a secret, na na na na na na. I don't wanna tell but i really do."

But look at me, i'm playing along too, so i suppose i'll watch the cars pile up.

 

[Edcculus]

I think I found your secret ingredient. I had posted it here, but then I deleted it.

I will give you credit; I have never seen it in a recipe (except the two recipes of yours that I found) and it does sound like an interesting thing to try.

I saw it before you deleted. If thats what it really is...no big deal. I don't think I'd worry about using that ingredient any time soon. I'm sure it would be good, but its not like using hops instead of gruit.

 

[Walker]

I saw it before you deleted. If thats what it really is...no big deal. I don't think I'd worry about using that ingredient any time soon.

Yeah, I agree. I do think it's unique (credit to cheezydemon for that), but it's not going to make or break a start-up brewery, and I've got no inclination to make or drink a beer made with that ingredient.

He could probably sell the idea to Dogfish Head. All of their beers are packed with gimmicks. They might love the idea.

 

[olllllo]

All the Palo St Marron guy got was some 120 for his wedding. He's still a flooring salesman.

 

[MultumInParvo]

I'm going pro with my beer. Ramen Noodle Scottish Ale. The noodles are crushed into the mash, but the seasoning packet is put into secondary for aroma. I call it Noodlebrau. You would think I'd call it noodlebrew cause it rhymes, but I'm not that kinda guy.

That is hilarious. I have all the ingredients right now. Do you recommend the chicken of beef flavor? :fro:

I make sure to add a good dose of urine to my light lagers. I find it produces that 'bite' that I get with the BMC examples. My only concern is that when I go pro with this recipe is that I won't have enough of my own urine to keep up with capacity. Once I find a way around with problem, I'll be rich, and the size of AB-InBev in roughly 3 years.