mlyday said:i hate it when revvy doesnt answer someone quick enough about "their beer being ruined", and one of the rest of us has to do it.
+1
mlyday said:i hate it when revvy doesnt answer someone quick enough about "their beer being ruined", and one of the rest of us has to do it.
It's a pet peve, I didn't say its wrong. Also its not the equipment that bothers me, its the mentality. Good equipment doesn't make you good.
bwarbiany said:Agreed. But in the sportbike example, it's always fun to find the sorts of people who bought the GSXR over the R1 because it had 6 more rwhp, and then dust them on the track with an SV650. At least, it was a lot of fun to do that before I highsided my SV650
also, not having the breadcrumb on the bottom of the page (for this site) and having to scroll all the way back up to the top to click on the Home Brew Forums > Home Brewing Beer > General Discussion link. Maybe it is a configuration thing on my part....
Personal pet peeve - when I forget to close the ball valve on my mash tun or bottling bucket prior to placing in hot liquids
QUOTE]
This.
hopsalot said:bothers me when brewers forget to take hydrometer readings
oh... its a fermentor not a fermenter!!!
I'd say my biggest complaint is people who talk about 'being a professional brewer' and how it's impossible to go pro because they failed.
Side note: Then said 'pro brewer' enters 3 beers into a local competition of only 14 entries and STILL scores roughly 25% lower on every entry than my single 1st place entry . I like to think that if I'm smart enough and work hard enough I will be successful. I've met more than one 'pro-brewer' who knows very little about water chemistry, ingredients, style guidelines, electrical knowhow in regards to control panels, yeast management, sanitation, and brewing calculations in general.
Golddiggie said:People that rack to a brite tank so that they can 'free up a primary/fermenter'... Get more fermenters already. If you don't have enough to brew as often as you like, with leaving the batch in primary for the entire time, then you don't have enough fermenters.
People that think the only options for fermenters is either a bucket or carboy.
People that think stainless steel fermenters are only available as conicals. Sanke kegs are easily adapted for fermenting. You have more than a few options too.
People that don't understand how yeast impacts the actual beer.
People that post up a recipe for an English/UK style brew that uses all US (or US and Canada) ingredients. It's not an ESB just because you want it to be. If you're not using the grains, hops, and yeast from the UK then it's NOT an ESB/English pale ale.
People that think you need to brew IPA's with over 100 IBU before they can be considered an IPA.
People that post via phones/tablets/etc and don't bother to review the post (either before or after hitting the submit button) and have tons of errors all over it. Short sentences, improper caps, incorrect spellings, or words that were 'auto corrected' into something completely wrong... I've hit the 'edit' button more than a few times to fix an incorrect spelling when posting via my phone, or tablet... It's not that difficult people.
That's all I've got [for now]...
People that post up a recipe for an English/UK style brew that uses all US (or US and Canada) ingredients. It's not an ESB just because you want it to be. If you're not using the grains, hops, and yeast from the UK then it's NOT an ESB/English pale ale.
Main Entry: fer·men·ter
Pronunciation: \(ˌfər-ˈmen-tər\
Function: noun
Date: 1918
1 : an organism that causes fermentation
2or fer·men·tor : an apparatus for carrying out fermentation
You're using fermenter and fermenter incorrectly (please see previous post on this thread). Just thought it was funny you went on a rant about the exact same thing you're guilty of.
This definition is from Merrian/Websters.
Sorry if there are errors in this post, I'm using an IPhone...
People that post up a recipe for an English/UK style brew that uses all US (or US and Canada) ingredients. It's not an ESB just because you want it to be. If you're not using the grains, hops, and yeast from the UK then it's NOT an ESB/English pale ale.
I hate the fact the wort is pronounced wert ...
Trub, there's another one, troob? I think not! ...
Ya with me on this?
Main Entry: fer·men·ter
Pronunciation: \(ˌfər-ˈmen-tər\
Function: noun
Date: 1918
1 : an organism that causes fermentation
2or fer·men·tor : an apparatus for carrying out fermentation
You're using fermenter and fermenter incorrectly (please see previous post on this thread). Just thought it was funny you went on a rant about the exact same thing you're guilty of.
This definition is from Merrian/Websters.
Sorry if there are errors in this post, I'm using an IPhone...
Maybe I'm bad at reading dictionary definitions, but doesn't that say that either "fermenter" or "fermentor" is accepted? Isn't that what the "or" is there for?
I hate the fact the wort is pronounced wert, I frankly refuse to pronounce it that way. If it's supposed to be pronounced that way, spell it that way. It will be a cold day in hell when I say "wert", I don't even like spelling it
You asked, I answered!
Came back to edit:
Trub, there's another one, troob? I think not! Trub is perfectly fine, thank you, if you HAVE to say wert, and troob, I'm going to give you some sh*t, I'm going to say, oh, you mean wort, right? Or, don't you mean Trub?
Ya with me on this?
Why is the pronunciation of "wort" any different than the pronunciation of "word"? I'm fine saying "wert". I'm totally with you on "trub" though. Troob?!?!?!? That just ludicrous.
I hate the fact the wort is pronounced wert, I frankly refuse to pronounce it that way. If it's supposed to be pronounced that way, spell it that way. It will be a cold day in hell when I say "wert", I don't even like spelling it
You asked, I answered!
Came back to edit:
Trub, there's another one, troob? I think not! Trub is perfectly fine, thank you, if you HAVE to say wert, and troob, I'm going to give you some sh*t, I'm going to say, oh, you mean wort, right? Or, don't you mean Trub?
Ya with me on this?
I hate the fact the wort is pronounced wert, I frankly refuse to pronounce it that way. If it's supposed to be pronounced that way, spell it that way. It will be a cold day in hell when I say "wert", I don't even like spelling it
You asked, I answered!
Came back to edit:
Trub, there's another one, troob? I think not! Trub is perfectly fine, thank you, if you HAVE to say wert, and troob, I'm going to give you some sh*t, I'm going to say, oh, you mean wort, right? Or, don't you mean Trub?
Ya with me on this?
Why is the pronunciation of "wort" any different than the pronunciation of "word"? I'm fine saying "wert". I'm totally with you on "trub" though. Troob?!?!?!? That just ludicrous.
Winnerpeople with brewing pet peeves?
That being said - i have never ever heard anyone say "tortila". Those people are the worse than hitler.
There's something wrong with this beer. What can I do to fix it?
You have acetaldehyde and isoamyl acetate -- green apple and banana. That means you fermented too warm. If you ferment in the mid-upper 60's you won't get those off flavors.
But I don't have a fridge to ferment in.
Make a water bath. It's easy. You can use ice, or sometimes even a wet T-shirt is enough if you keep it moist.
That's too much work. I'm lazy.
<< sound of me slapping my forehead >>
Everyone saying the word is "fermentor," go take it up with every brew supply store, John Palmer, and Jamil Zainasheff. Until they all align themselves with a vague online dictionary entry I'll continue to write "fermenter."
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