What are you drinking now?

[smurfjuice]

I think I need a FBS now.
Just bought my first grain mill. Excited.

Wasn't made with a disposal motor, was it ?? ...
good luck with it, great to have ...

 

[drainbamage]

HB quad, because I have Veterans Day off. Also, smacked.

 

[DrunkleJon]

Kinda a quiet night. I know its monday, but still.

 

[mattmmille]

A cord of cured, dry mixed hardwood firewood in my area seems to range from 180 to 275...from sketchy purveyors to reputable. (On Craig's List) $240 seems like where the average reputable stuff is priced.

Going for a fermented ginger beer....

 

[smurfjuice]

$590 for a cord of wood? Am I that buzzed right now?

If ya have to buy it, might as well just turn up the thermostat. just sayin'

 

[PatrickGoss]

Yeah,I knew it was overcarbed...but hoping it was still enjoyable. Not complex or anything, but despite being an extract/partial mash, I used some good Kona blend, cold brewed coffee at bottling and Costa Rican cocoa husks in the boil and nibs in the secondary. I just felt like it was missing something. Let me know what you have left, I'll ID them for you! And good luck with the shoulder surgery. SWMBO had what was probably a more involved rotator cuff surgery recently and it has been a long, frustrating recovery...but she's getting there.



Tomorrow, I drive to Yale, VA. with the two younger kids for a one day visit to see my Mom and sister/brother-in-law...probably last chance before Christmas. Mom is more of a wine drinker, but she likes beer ok, so, I'll taker her a sixer. Brother-in-law is from Trinidad, so I'm taking some ginger beer (non-alcoholic) to him that I made following a Trinidadian recipe. I'm also taking up a couple bottles of fermented ginger beer...we'll see what he thinks.



I decided to open a bottle of each of the ginger beers, regular and fermented, to see how they taste before I deliver them. This is the non-alcoholic. A bit sweet for me, but I think that's the style. I little more carbonation would be okay, but I didn't want bottle bombs and I had to pasteurized them. (New computer is confusing me...tried to rotate the photo...not how it came out. Argh.)

Fermented ginger beer. You are up the next time I score something people want.


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[user 198378]

Mmmmmm good

Pizza port - Swami's IPA

 

[mhurst111]

View attachment 235131

I will never know what an aged beer taste like. Never!

I have a 40 year old can of Bud I can send your way

Trying this barrel aged Dry Dock - they aged it for me.

It's damn good. Should have gotten more than 1.

 

[jeff62217]

I think I need a FBS now.
Just bought my first grain mill. Excited.

Very cool, buying base malt in bulk is one of the biggest cuts to my price per batch.

 

[SupervisingChildren]

fbs is only aged by millionaires and people that don't like beer. And people that get lucky enough to see and then buy '13 in april '14 to throw in the basement since stout season was over. And people that plan a year ahead. :d

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ftfy.

 

[PatrickGoss]

This beer got me through college. Have not had one in ages and don't know why.


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[PatrickGoss]

I have a 40 year old can of Bud I can send your way

Trying this barrel aged Dry Dock - they aged it for me.

It's damn good. Should have gotten more than 1.
View attachment 235163

Oddly, there is a thread in the market of someone looking for the worst/worst preserved beer possible. I may have sent you a contender.


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[PatrickGoss]

ftfy.

I shun you.


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[SupervisingChildren]

Coffee. This Monday is blowing more than most Mondays, and it's just getting started.

Yup. I called it earlier. Spend almost 7 hours in the ER tonight with a client, and came out to a floccing parking ticket on the windshield of the work van. Unexpected 12 hour shifts suck.

On my 3rd pour from a growler of 3 heads brewing tropical kind. A little underimpressed with it, but it's beer.

This was the first pour.

 

[Qhrumphf]

More English IPA

 

[SupervisingChildren]

I shun you.


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Hahaha my bad. I was lucky enough to find it in south carolina when visiting my parents back in april and grabbed it since my local place was out of it quickly last year when I wanted to grab some to age back in November. I figured might as well try to save some to age since I hadn't done that previously.

 

[PatrickGoss]

Hahaha my bad. I was lucky enough to find it in south carolina when visiting my parents back in april and grabbed it since my local place was out of it quickly last year when I wanted to grab some to age back in November. I figured might as well try to save some to age since I hadn't done that previously.

I am pretty sure I could drink the hell out of it in April.


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[wobrien]

My 1.5yo RIS

 

[mattmmille]

Fermented ginger beer. You are up the next time I score something people want.


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Sounds good! I just opened one...and it's definitely different from the non-fermented. It's still sweet, but definitely has an alcohol twang. The regular ginger beer is a little whitish in color and the fermented is more clear. It is definitely a different critter from any other fermented beverage I have done, but pretty simple and straight-forward. This and my pineapple tepache are not far removed from tropical hooch...but somebody has to do it, right?!

I went back and looked at my notes...evidently, it was a pain in the butt to get the fermentation going and I was having trouble getting SG readings. My best guess was that the ABV was somewhere around 3 to 3.25%.

 

[user 198378]

Now the session

 

[jak1010]

Good price? Around $125-150. I've never paid for wood but have seen a cord go for $175-225 delivered here in CT. I'd say CT marks-up prices on everything. Why? Because we're the red-headed step child of New York Schitty.

So, yeah. I'd say <$150 delivered is legit.

How many of these make a cord? At this price, a cord is $2, 987.06543

 

[jak1010]

These..

 

[BGBC]

A new one while watching Cam Newton implode.

 

[olotti]

My 1.5yo RIS
View attachment 235173

So how is it? I'm looking at ageing my RIS long term. Did u age on any bourbon or oak?? Is there any carbonation left or is it as flat as it looks.

 

[mattmmille]

I don't know...this is my first Avery beer and I have seen people showing other Avery brews and liking them. Karma is a limited release pale ale..."estery Belgian-style" and made with "imported Belgian specialty malts, hops, and Belgian yeast." First, I don't see a date on the bottle anywhere. I expect more of a hops presence in a pale ale...if there ever was one, it has faded. If this is reasonably fresh, then I'm just not getting it. The color is pretty, the carb is a little light. The malt is very much predominant in the aroma and especially the flavor. Body feels heavy for a pale ale. As I've said before, I'm new at taking on evaluating beers at this level, so I might be WAY off on this one. It reminds me a lot of the malt in Troeg's Nugget Nectar, but just completely without the hops. Anybody else out there had this beer and want to set me straight of back me up?

 

[wobrien]

So how is it? I'm looking at ageing my RIS long term. Did u age on any bourbon or oak?? Is there any carbonation left or is it as flat as it looks.

Tastes great, but it's flat as it looks. It was in a Belgian 750, corked. Sat on whiskey soaked oak for a few weeks in secondary. I'm going to try the waxed bombed next time to see if that held carbonation better.

 

[PatrickGoss]

Sounds good! I just opened one...and it's definitely different from the non-fermented. It's still sweet, but definitely has an alcohol twang. The regular ginger beer is a little whitish in color and the fermented is more clear. It is definitely a different critter from any other fermented beverage I have done, but pretty simple and straight-forward. This and my pineapple tepache are not far removed from tropical hooch...but somebody has to do it, right?!



I went back and looked at my notes...evidently, it was a pain in the butt to get the fermentation going and I was having trouble getting SG readings. My best guess was that the ABV was somewhere around 3 to 3.25%.

I just know that there is no such thing as enough ginger. I had a commercial hard ginger beer a couple weeks ago and loved it. I put a **** ton (metric ass load) of ginger in a kolsh once and it was great. Aside from barley, hops and rye, it is the best thing to make a drink out of. That said... Sweet is bad.


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[BrewinHooligan]

This is pretty good. Nice lingering bitter resin aftertaste

 

[mhurst111]

This is pretty good. Nice lingering bitter resin aftertaste
View attachment 235185

How goes the brewery?

Final pour of the dry dock

 

[nukebrewer]

Yeah,I knew it was overcarbed...but hoping it was still enjoyable. Not complex or anything, but despite being an extract/partial mash, I used some good Kona blend, cold brewed coffee at bottling and Costa Rican cocoa husks in the boil and nibs in the secondary. I just felt like it was missing something. Let me know what you have left, I'll ID them for you! And good luck with the shoulder surgery. SWMBO had what was probably a more involved rotator cuff surgery recently and it has been a long, frustrating recovery...but she's getting there.

It was definitely still enjoyable. Thanks for sharing and thanks for the well wishes on the surgery. I'll PM you later on today or tomorrow and let you know what I have left. Thanks.

Currently drinking on this big, bad beast of a beer. I don't think I need to say much about this one as it already has a reputation. As good as this is, I like regular AB better.