cheezydemon3
Well-Known Member
I get it creamy A little obscure, but funny. Just not lol funny (thus crickets)
i dry hop exclusively with rabbits..
CreamyGoodness said:you are a monster!
bottlebomber said:What.. They're hoppy.
What.. They're hoppy.
bottlebomber said:What.. They're hoppy.
Catfish78 said:Well then a kangaroo's IBUs must be off the chart.
Vigo_Carpathian said:Actually, the African water shrew has the highest IBU to body mass ratio. I used one in a rye IPA I was making and it turned out excellent.
Catfish78 said:I don't have any shrews, can I just double up on field mice? Probably have to adjust the schedule too.
VERY IMPORTANT: be sure to completely filter out the mice before bottling, or else you'll be stuck giving away free cases of beer. it's in the canadian criminal code, eh.Yes, I would definitely boil longer to match the IBU's. When dry hopping, add 1 field mouse (live) for 5 days. After five days, the mouse should get tired and settle to the bottom. At that point, rack onto a second mouse for another 5 days and keg.
JohanMk1 said:Frogs are also hoppy, but they tend to be a bit okraish
Subsailor said:Please don't confuse Cane Toads with Frogs. The toxins they emit would make your brew far too bitter and turn the beverage to an unpleasant shade of gray.
Unpleasant shade of gray? Is that the sequel to Fifty Shades of Gray?
mcbaumannerb said:Prequel. As it decomposed it bled into the 50 shades. :fro:
Catfish78 said:Okay guys I need some help. I knew that I would be away on business so I racked my APA into a secondary for 4 months. Here is the problem, I put moth balls in to keep it fresh and now it smells and tastes funny. What happened?
WesleyS said:What brand mothballs? I've used this method successfully a number of times. It also helps to pour the beer in a cedar chest if you'll be gone for that long.
Vigo_Carpathian said:Moth balls are only supposed to be added for 2 weeks and then removed. It also helps to soak them in methanol for a week before adding to secondary. No worries, we've all made that mistake. Just let the beer age a couple more months and the taste should mellow out.
Okay guys I need some help. I knew that I would be away on business so I racked my APA into a secondary for 4 months. Here is the problem, I put moth balls in to keep it fresh and now it smells and tastes funny. What happened?
I'm going to hide this way back here (hoping that not too many people take the time to read it) because it's probably the best written guide to trolling I've ever read.
The Elements of Trolling by Orglif
BobbiLynn said:I need help with my first batch! Decided to get right into all grain so went and bought the grains, hops and yeast. I was told that's all I needed. I heard I could do a partial boil if my kettle wasn't big enough. After adding the 14 pounds of grain, there was barely room to add water but I did get it all covered. After the 1 hour boil, there is just a huge mess and it's more like sludge than liquid. Did I miss a step or do I just need a bigger kettle? I guess I'll also need a way to strain this goop.
Na, your fine. Just pour it all into a fermenter and pitch the yeast. Bread yeast is fine (people here may say you have to buy this fancy "beer yeast", whatever! It's all the same!) and let it go for at least 5 days then bottle!
Na, your fine. Just pour it all into a fermenter and pitch the yeast. Bread yeast is fine (people here may say you have to buy this fancy "beer yeast", whatever! It's all the same!) and let it go for at least 5 days then bottle!
Just one more question, I'm not sure what you mean by "pitch the yeast". I went ahead and added all the ingredients at the beginning of the boil, this won't be a problem will it?
BobbiLynn said:Just one more question, I'm not sure what you mean by "pitch the yeast". I went ahead and added all the ingredients at the beginning of the boil, this won't be a problem will it?
BreezyBrew said:Does this look infected?
Does this look infected?
In Belgium, they have been making Oud Septic forever using only the scabs and cool night air to innoculate the wort.
In Holland and Denmark, they use a similar process and have been long before the technique was discovered in Belgium. Get your facts straight.
I read in they used blisters. The word blister comes from the flemish word beekster, which means "savory juice".
highgravitybacon said:I read in they used blisters. The word blister comes from the flemish word beekster, which means "savory juice".
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