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Posted on 09/09/2015 11:44:38 AM PDT by rey
Michigan has followed New Hampshire by banning the sale of Founders Brewery’s Oatmeal Breakfast Stout because a baby appears on the label
The Grand Rapids-based brewery announced last week it was changing the label after the image was said to promote underage drinking.
(Excerpt) Read more at foxnews.com ...
There is also one clown in Washington who determines whether you are permitted to wash clothes it hot water or not. I have spoken to him
Waste of taxpayers dollars. Little Stalins.
That pic reminds me of Betty Page, the famous pinup girl.
That’s Bernie Dexter. She is a model making a career as a retro-pinup girl and fashion designer. Apparently got into legal trouble early in her career with a Bettie Page tribute gallery. Guess the owners of Bettie’s trademark didn’t like her looking too much like Bettie.
This beer is so good, but its alcohol content is way too high. It comes in a four pack for good measure.
“There is also one clown in Washington who determines whether you are permitted to wash clothes it hot water or not. I have spoken to him
Waste of taxpayers dollars. Little Stalins.”
That’s a serious job and I’m thankful he’s there. I once washed some of my wife’s clothes at the wrong temperature (I’m a one temperature guy and she should have known that) and what ensued was marital mayhem.
Disappointing news out of one of the two or three greatest breweries in the country.
Anyone know where I can get a few cases of Tuborg?
Wow, that sounds very yummy.
Question: in your opinion does the honey and molasses retard the fermentation compared to straight sugar?
I have been warned away from them because my goal is a beer ready ASAP.
I am at “finger paint” level. Sounds like you are at “painting the roof of the Sistine Chapel” level.
There is a well known Canadian beer depicting on the label an old story about some trappers who wanted to get back to town in time for the festival.
They were too far away so they sold their souls to the devil and flew in their canoe over the tree tops.
It is satanic!
Found it!
The satanic beer I referenced is La Maudite.
Fills me with evil every time I drink it.
It does retard fermentation to a point, and yes, sugar is the answer if you’re seeking quickest fermentation. That said, the real answer to your problem is multiple fermentation vessels rather than rushing fermentation - AKA make more beer so you have less time to wait as your staggered batches mature.
Are you using extracts or have you moved on to grains yet? And seriously, if you’ve got active micro breweries in your area, talk to them. Many will help you develop small batches - besides, it is a great way for them to experiment while doing large batches at the same time.
About a third of the micro breweries in my area work hand in hand with locals in making small batches.
I make beer in 5-gallon batches.
I do indeed use grains- there is a world class homebrew store just on the edge of my super neighborhood, DiFalco’s, and they’ll grind up the grains also.
I don’t use the nitrogen. That is the next skill level up.
My biggest handicap is the climate. I cant afford to keep my drafty house at 69 degrees in the summer here, so I try to squeeze in multiple batches in late fall and winter.
I’ve got the same issues, can’t keep a constant cool during the summer to save my life. The most common answer in my area is to convert a small fridge or chest freezer with a temperature controller, your local shop should be able to point you in the right direction to get that set up. You can also check with your local brewery to see if they have a little extra space for a couple carboys.
I still think that there is a business opportunity in setting up a wine and beer fermentation and aging facility for home brewers, especially with a lager room.
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