Debate goes on da hook an da beer goes in da cooler next to da cheese-n-sausage. wit dat said wine is higher %abv. cheers
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Debate goes on da hook an da beer goes in da cooler next to da cheese-n-sausage. wit dat said wine is higher %abv. cheers
wit dat said wine is higher %abv.
thanks for the FABULOUS information Revvy. I will try to temper my pink cloud induced over-zealousness too. (did i show some?) I think if I speak with others about home brewing I will begin with an appropriate disclaimer like "The surgeon general has determined the following information may be tainted with arrogant proselytizations...consume at your own risk"
revvy said:What's funny on places like this is that they expect that everyone on here believes exactly the same thing, exactly like you do i.e. Bmc=bad/evil empire/the beer of dumb folks, etc.
And they get damn indignant when we don't play along.
Anything over 14% I should age like wine? Below that and it's still beer? Alright, I'll get off my semantics trip and go with the half and half. See what happens.
A Barleyine is still a beer. It's still carbed. But it's aged for awhile, to let the alcohol burn fade and the flavors come together.
W. As intolerant of my views as you were, you became the other side of the same coin that you were acusing me of being.
I wish I had some more of this stuff, planning to do something similar when the blackberries are in season, start with an extra pale ale, transfer it to secondary with the fruit, extra sugars and wine yeast. It appears that beer yeast and wine yeast get along just fine. If I carb and bottle it, it will be a very fruity ale? Not in a hurry to start bottling, will let the flavors settle more and the harshness wear down first.
there, now to get to the Brew Hut to pick up the stuff for their Saison Du Monde. Sounds yummy.....orange bitters and spices......hmmm.
cageybee said:oh...crap....my daughter is helping me and she dumped the Fuggle into the pot without putting it in the hops bag....izzat gonna be a problem? by the way....I just broke out a bottle of Belgian Pale Ale (BB kit with citra swapped for cascade)... best recipe yet...this beer is awesome.....even after just two weeks in a bottle...had to try it. oof... 6.96 abv....call me the woozy brewer.
A beer, a wine or a mead?
If it doesn't have hops, it's not beer.
I stopped using a hop bag after my 2nd or 3rd beer.....I just dump everything in the kettle.
To the pit! :rockin:
if you can even call it that
Your Honor, I'm suing to get the last six minutes of my life back....
I dont mean to insult the tastes of others, but being a home coffee roaster that that cant abide by flavorings added to "coffee" (snob...I know), how much stuff (fruit, etc) can one add to a brew before its not beer anymore? i hope to start a fiery debate like the one on odds, only more interesting....(maybe not as interesting as Mary Ann vs Ginger)
But can we still wrestle in the pit?
BobbiLynn said:But can we still wrestle in the pit?
I'm hoping. Pit wrestling is always fun when beer is involved.
Speaking of which, now that I've put the sharp objects away I can go drink that beine (needs grapes to be weer), and honey to be bee-ine).
BobbiLynn said:So, strawberries don't count as weer? It has to be grapes? I shall see you in the pit...
well, so it has been proven here that you can make chicken soup beer....and it's still beer. the new intriguing question of the day is (to me): can you make beer from processed grains? would it be theoretically possible to make beer from Wheaties? not saying anyone would want to.....
would it be theoretically possible to make beer from Wheaties? not saying anyone would want to.....
well, so it has been proven here that you can make chicken soup beer....and it's still beer. the new intriguing question of the day is (to me): can you make beer from processed grains? would it be theoretically possible to make beer from Wheaties? not saying anyone would want to.....
If you do a cereal mash using a grain like 2-row with diastatic powers to convert the starch of other grains to sugar. Wheetabix and Corn Flakes has been used in that way. Same with popcorn. I've used tortilla chips in my cream ale.
Also cereals can be used to flavor wort, as done in iron brewer competitions with things like cap n crunch, coco puffs, or fruity pebbles...in this case little or no actual conversion happens, but all the sugars already present and the flavorings permeate the wort, and contribute to the rest of the grain bill.
Cookies, pumpkin pies, all manner of things have been used that way. I've a pretty well known recipe on here using ginger snap cookies in the mash tun for a brown ale.
Revvy said:Hell if you count the number of likes in this thread to things I said, the OP who we bantered back and forth with acknowledged and liked just about everything I wrote, even the stuff that countered what he said, the nature of a good intense discussion, when people agree to disagree, yet RESPECT what was said.....so methinks the only one who has any issues in this thread is you.
rklinck said:And let's be honest, many people who claim to have "discerning taste" in beer and say they want to educate others simply assume that when I say I don't like something it is because my palate is simply not refined enough.
Not really. You come off as extremely arrogant on this thread, a know-it-all. OP asks an interesting question and you high jack the thread for an unrelated rant. Take your own advice man.
The question was "when is it not beer". Question you have been ranting about seems to be "BMC sucks, how can anyone like it it?" But NO ONE asked that question.
This thread is clearly not about the original question anymore, but I would argue that a good case could be made that any malt based fermented beverage could be called beer. Gotta have some % of malted barley in the base and gotta have yeast. Could be an interesting discussion.
geoffey said:Not really. You come off as extremely arrogant on this thread, a know-it-all. OP asks an interesting question and you high jack the thread for an unrelated rant. Take your own advice man.
The question was "when is it not beer". Question you have been ranting about seems to be "BMC sucks, how can anyone like it it?" But NO ONE asked that question.
This thread is clearly not about the original question anymore, but I would argue that a good case could be made that any malt based fermented beverage could be called beer. Gotta have some % of malted barley in the base and gotta have yeast. Could be an interesting discussion.
ladodger34 said:Shortly before we got married, we took a quick getaway because my wife was going nuts with wedding stuff. We visited a tasting room and to be honest, Carlo Rossi was about the extent of my wine experience at the time (cause it was a cheap way to get drunk).
We're going through the whole "buttery notes" and "melon flavor" stuff that goes along with tasting and I honestly said "yeah, I can't quite taste any of that stuff".
The lady doing the tasting gave me the best advice ever. She told "buy what you think tastes good". My tastes are a little more discerning with wine now, but I still follow that basic rule. It simplifies things.
I think most BMC drinkers simply like the stuff. They buy what they like.
OMG.
I guess mammals are off-limits?
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