Ask about or post your favorite drinks.
Moderators: Badfellow, Mr Boozificator, Artful Drunktective, mistah willies, NYDingbat, Judge, oettinger, Oggar
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Patchez
- Chugging Like Churchill

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by Patchez » Tue Feb 26, 2019 7:58 pm
I can't recall in my present state... inebriated. Someone mentioned the lack of barleywines on the market. They had a valid point.
As a counterpoint I offer this. Brew. Your. Own.

Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter
If worms had daggers, birds wouldn't fuck with them-Todd Snider
Blackout and be extraordinary-Absinthe of Malice
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oettinger
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by oettinger » Fri Mar 01, 2019 9:14 am
What the heck is Maris Otter Liquid?
I do not remember posting that ^^^

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Patchez
- Chugging Like Churchill

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by Patchez » Sat Mar 02, 2019 12:55 am
Marris Otter liquid extract. The last word was continued on the next page.
Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter
If worms had daggers, birds wouldn't fuck with them-Todd Snider
Blackout and be extraordinary-Absinthe of Malice
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oettinger
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by oettinger » Sat Mar 02, 2019 11:16 am
Ah ok
I do not remember posting that ^^^

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mistah willies
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Contact:
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by mistah willies » Mon May 13, 2019 11:57 pm
So many bon mots throughout the forum that may go unnoticed unless one is properly inebriated...
oettinger wrote: ↑Fri Mar 01, 2019 9:14 am
What the heck is Maris Otter Liquid?
Patchez wrote: ↑Sat Mar 02, 2019 12:55 am
Marris Otter liquid extract. The last word was continued on the next page.
The missing word is "malt"
but what is hilarious is that any of this actually makes sense
Otter juice *hiccup*
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Rye and Coke
- Lord of Benders

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by Rye and Coke » Tue May 21, 2019 4:26 pm
Ha, that was me. Yeah, if I could make the stuff I damn sure would. Alas, it is now summer, so it's on to lighter fare.
Now I'm into this mead I've been drinking. I feel goddamn violent and archaic! Like a Namibian warrior with a cask of honey wine, screaming like a madman and ready for war.
Or I could just be hungry.
Yeah, I think that's it. I made spaghetti
"I feel sorry for people who don’t drink or do drugs. Because someday they’re going to be in a hospital bed, dying, and they won’t know why." - Redd Foxx
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Badfellow
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by Badfellow » Thu Jun 13, 2019 12:18 pm
1) Why use liquid/malt syrup extract when you can go all grain?
2) On heavier gravity recipes such as barleywine, you will want to oxygenate the wort before fermentation. This gives the yeast a leg up in the fuckton of work they are about to perform on your behalf.
3) Force carbonation? Personally, as a guy who holds a master brewers diploma and a BS in fermentation sciences, I piss on that. A beer that is krausened and/or bottle conditioned takes a bit longer and a bit more work but is eminently worth the results.
Anyone with a pulse, a kitchen and $150 worth of basic equipment can brew their own beer for pennies per pint. I'm always happy to help others in pursuit of such a noble endeavour.
ພາສາລາວNONE GENUINE WITHOUT MY SIGNATUREພາສາລາວ
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Patchez
- Chugging Like Churchill

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by Patchez » Sat Jun 15, 2019 12:05 am
Badfellow wrote: ↑Thu Jun 13, 2019 12:18 pm
1) Why use liquid/malt syrup extract when you can go all grain?
2) On heavier gravity recipes such as barleywine, you will want to oxygenate the wort before fermentation. This gives the yeast a leg up in the fuckton of work they are about to perform on your behalf.
3) Force carbonation? Personally, as a guy who holds a master brewers diploma and a BS in fermentation sciences, I piss on that. A beer that is krausened and/or bottle conditioned takes a bit longer and a bit more work but is eminently worth the results.
Anyone with a pulse, a kitchen and $150 worth of basic equipment can brew their own beer for pennies per pint. I'm always happy to help others in pursuit of such a noble endeavour.
The use of liquid or Dry malt extract for me cam out of a lack of equipment when I started. I only had a 3 gallon kettle so I steeped a partial mash to boost flavor then added the malt for the sugar. Now that I have the larger rig I do mostly all grain. I'll still do a partial if I don't have time for a full brew day.
Force carbonation is great for kegging. Conditioning a Corney keg is too time consuming.
Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter
If worms had daggers, birds wouldn't fuck with them-Todd Snider
Blackout and be extraordinary-Absinthe of Malice
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Patchez
- Chugging Like Churchill

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- Location: South Central, PA
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by Patchez » Sat Jun 15, 2019 12:06 am
Patchez wrote: ↑Sat Jun 15, 2019 12:05 am
Badfellow wrote: ↑Thu Jun 13, 2019 12:18 pm
1) Why use liquid/malt syrup extract when you can go all grain?
2) On heavier gravity recipes such as barleywine, you will want to oxygenate the wort before fermentation. This gives the yeast a leg up in the fuckton of work they are about to perform on your behalf.
3) Force carbonation? Personally, as a guy who holds a master brewers diploma and a BS in fermentation sciences, I piss on that. A beer that is krausened and/or bottle conditioned takes a bit longer and a bit more work but is eminently worth the results.
Anyone with a pulse, a kitchen and $150 worth of basic equipment can brew their own beer for pennies per pint. I'm always happy to help others in pursuit of such a noble endeavour.
The use of liquid or Dry malt extract for me cam out of a lack of equipment when I started. I only had a 3 gallon kettle so I steeped a partial mash to boost flavor then added the malt for the sugar. Now that I have the larger rig I do mostly all grain. I'll still do a partial if I don't have time for a full brew day.
Force carbonation is great for kegging. Conditioning a Corney keg is too time consuming.
Also this article was out of a homebrewer magazine. Not aimed at guys with a BS in brewing. More aimed at me Harry Homebrewer. Unschooled and uncivilized.
Now you're ready for some anti-dry-otics!-BeerMakesMeSmarter
If worms had daggers, birds wouldn't fuck with them-Todd Snider
Blackout and be extraordinary-Absinthe of Malice
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Badfellow
- Ripped Like Reed

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by Badfellow » Sat Jun 15, 2019 7:22 am
I ain't knocking the article. Just saying that homebrewers are capable of making world class beer. Even ax wielding barbarian types such as yourself.
Patchez wrote: ↑Sat Jun 15, 2019 12:05 am
Force carbonation is great for kegging. Conditioning a Corney keg is too time consuming.
Whaaaaaaaat? Just add a little fresh wort (or even priming sugar) and it's ready in two weeks, and you don't need a CO2 tank or a regulator to do it.
ພາສາລາວNONE GENUINE WITHOUT MY SIGNATUREພາສາລາວ