Pork Pictures

i'm not sure what petrus is. can you point out the cap, say what it's next to or whatever. could be another that was a friend's that i just tasted.

i've never done a beer review.

the kit i bought was probably the easiest home kit you can get. they actually sell plastic bottles with it, and recommend plastic, but i agree glass would be better. it only makes ~2 gallons at a time so it's not around for that long.

it was actually done carbonating a month or so ago. by finished i meant fermented, bottle-carbonated, and conditioned (some in the fridge, some are still at room temp)
my recipe was just the kit. comes with a hopped malt extract, a sugar 'booster' and yeast and i think that's it.

you heat water and dissolve the booster in it. takes forever. then you add the HME mix, dissolve it all. add that all to water in the plastic keg that comes with the kit. add yeast and let it sit 2 weeks.

add priming sugar to the bottles, bottle it and let it carbonate 2 weeks at room temp

then condition for at least a month at room temp or fridge

i cracked the first one after 3 weeks conditioning. had a slight medicinal after taste which may come from chlorine in the water. i used water from my brita pitcher, prob still has chlorine, so i'll get spring water from the store for the next three batches and i'm hoping the longer time conditioning will improve the flavor a little. but it wasn't bad at all. or difficult

 

This is by far the greatest beer I've ever had. It's made at this small brewery in Ontario, they grow the hops out in the yard :2thumbsup: They started brewing last fall I believe.



Here's a short bit about their beer;

http://www.blackcreekbrewery.ca/the-beer/

Unfortunately the Porter is seasonal though, kind of a bummer.

 

mmmm yes i love porters...there's a local smoked porter that i like a lot

pork...the cap with the three barrels is Petrus.

looks like you've got the hang of brewing with extract. i'm doing partial-mash brews right now, about to move to all-grain. just brewed a hefeweizen and i've got some oak chips soaking in a jar each of: Johnnie Walker Black (scotch), Maker's Mark (Bourbon), and Corazon Reposado (Tequila). i'm going to make a series of beers and add the oak chips during secondary fermentation. was thinking of doing a brown ale with the bourbon, a barleywine with the scotch, and a black cerveza with the tequila.

 

BL wheat sucks major fucking dick. i dont like any wheat beer because I'm spoiled with Boulevard

 

I'm sorry if I already told you that already. my memory isn't too good sometimes

 

sounds very cool, man! i work with yeast in the lab, so i figured i might as well work with them at home too and make beer.

the cap with three barrels isn't Petrus. it's actually a J.W. Dundee Honey Brown, a local brew. that beer has three diff caps.

yeah, Jen, WTF? can't you remember ANYTHING?!?!



jk, no apology necessary

 

I was just talking to my sister on the phone. and I said I got the tickets to this fasion show she will be in. and she was like, you already told me this.

 

You guys and your beer are boring.

I'd like to start making my own rum, pot stills look like fun

Though I'm nowhere near it now. Hopefully the barbaric distilling laws in the US follow the barbaric brewing laws. Techinically, I think they make home brewing totally illegal, because it COULD be distilled. Pretty fucked up.

 

rum is for dirty pirate hookers

 

Rum is probably my least favorite liquor.

 

Yeah rums ok, just hated it ever since the drunkest night of my life lol. I swear I was only 11 years old, I had 16-18 legit shots of 80 proof baracardi rum silver, god that was a hangover from hell the next day, but Im glad I know what its like to be that drunk

 

Well yeah, bourbon's better, but takes actual skill to make, while rum is just sugary burnt alcoholic shit.

I do generally dislike light rums. I would suggest "the kraken", it's a black spiced rum, 35% ABV (maybe 33, but still not weak, it ain't no hypnotic) that costs about 34 dollars (where I am, anyways) for a 1.75 litre jug, with two handles, one on either side of the neck, for optimum passing among delinquents.

Maybe I'll try a "wok still", then there's no illegal parts and the only evidence is the beverage you make... but they look dangerous, small, and inefficent. (place a small pot in the center of a large pot, and fill the large pot with the product to be distilled, and put a wok on top of the large pot, right side up, as though you where going to stir fry on top of the whole mess, and I suppose you could water cool the wok, though I'm not sure what that would do to the purity or yields. Heat on a lower temperture, most of what escapes between the wok and the large pot SHOULD be h20, what condenses on the wok and drips into the small pan SHOULD be your distillate)

 

Def, I used to drink dark rum once or twice a week. I started having all these pirate orgies and getting STI's all the time. Once I made the switch to single malt Canadian whisky the orgies just went away.

lol

 

damn straight. Boulevard is good. i'm drinking a Lagunitas Lil Sumpin Sumpin pale wheat ale. not into wheats too much but this shit is good.

good to know. looks similar to a Petrus cap. i've had dundee honey brown before. that shit sucked:afro:

 

Anyone here ever tried Holsten before? They make a blonde, a dark, and a Premium (which is a blonde brew). German beer.

 

yeah, i googled Petrus and i see the resemblance.
i think honey brown is decent, and it's local so i gotta represent. my friend's Dad died brewing that shit!

 

Was he a tester or...

 

touche!

 

So he died testing the product then, not actually in some horrible brewing accident?

 

no, i was saying "touche!" like "good one"

he died of cancer or something, he just happened to work at the dundee brewery

time for some more pictures


here's one from the white trash party we had in college. one of the most fun nights i remember of those 4 (ok, 4 and a half) years.

edit: removed to protect the guilty


here's where i grew up