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When you visit family and they have been saving empty craft beer bottles to repay you for the home brew they drink and know you can never have enough clean bottles!
 
Quit wondering.

There is such a thing as oyster stouts.

Anything is possible.

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Abita makes one. It doesn't taste like oysters, exactly. They just boil oysters in the wort.
 
I've been contemplating for years a way to use a similar take on this and do a boiled crawfish-esk lager.
 
Flying Dog made a beer this summer using Old Bay. I don't think it ever left Maryland though.
 
:off:
I was just thinking about doing this the other day. Is it as simple as taking a malty beer, adding a mother, and letting it work?

We're discussing it in another thread here. Check it out for some answers. I'm just trying to put it all together myself. I miss Arthur Treacher's fish & chips with their malt vinegar!:ban::rockin:
 
You might be a homebrewer then you use this to make your coffee, and wonder if the 175F strike water temp takes into account the thermal mass of the device and the grounds.
 
... When you walk into your fermentation room and the smell coming from your DIPA damn near chokes you. And you love it.
 
When you're at the symphony and start starring at the timpanis with thoughts of breaking it down into a copper kettle...
 
When you watch orchestral music videos & it times up with airlock bubbles. Also when you start home brewing, then go on to writing about it.
 
When your at an inlaws anniversary party and they ask how long till the keg kicks and you pick up the half leg and say there is about 2 gals left from lifting your keggle around
 
When a "your beer exploded" call from your wife references a fermenter blowing its lid and making a mess, not a bottle. Or could reference a bottle too. But not in this case.

When you have cask ale at home.
 
...you spend days & weeks building projects that can be used for nothing else.
 

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