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The Alcohol thread...

I don't know if you can get it anywhere but Canada but I'm a huge fan of Alexander Keith's India Pale Ale. It's amazing. I also don't mind a Miller Genuine Draft here n there. I work at a liquor store and really enjoy trying some of the different imports. Carlsberg is really good. Ahhh I drink too much though hahaha I don't know how I pass college bein half cut during a few tests haha. Any Guinness drinkers? I like the draught but I could do without the extra stout.
 
^I'm the oppositw, I much prefer the Extra Stout....there's like 4 variations of the draft and the Stout though....I like American West-Coast IPAs, it's been my favorite style beer for a long time and there's just so many good ones to choose from! I'm not really a fan of most true Belgian styles, they tend to be too malty and alcohol is often too pronounced for me....

^If you like Guinness, you may like Sierra Nevada's stout, it's more carbonated with some coffee and caramel in there...They have Sierra Nevada in a lot of places now, and I think you pretty much can't go wrong with just about everything they brew
 
^ Green Flash Brewing does an awesome West Coast IPA.

My tastes for beer change throughout the seasons, nothing beats a ridiculously hopped IPA in summer with spicy food. Then when the cold months kick in (right about now) ill head for Belgian styles and plenty of porters/stouts.
Do it the other way around and they both taste like shit.

Alcohol is a funny one with me, I can't stand being flatout drunk, but drink fairly moderately, one maybe two and that's me for the day. Might have to do with the fact that I mainly drink beers with an alcohol content ranging from 7% onwards to %15, and most craft imports are a good 500ml plus.

But that's just me.
 
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after a three day bender of xannex, meth and MDMA, Ive (I think, cant really remember bottling it due to eating too many xannies n vals.) successfully bottled by first (23L) batch of lager with great results.. the reason I think its spot on is not only due to the fact I tasted it the day early n it was beautiful (considering it was warm and un-carbonated), but the fact we had it sitting on 22C the whole time.. it was fermenting for 7 full days and the hydrometer had the same gravity reading from the previous 2 days so Im more than sure it was ready...

will let yas all know how it went in the next couple of weeks ;)
 
pisspotnrock said:
after a three day bender of xannex, meth and MDMA, Ive (I think, cant really remember bottling it due to eating too many xannies n vals.) successfully bottled by first (23L) batch of lager with great results.. the reason I think its spot on is not only due to the fact I tasted it the day early n it was beautiful (considering it was warm and un-carbonated), but the fact we had it sitting on 22C the whole time.. it was fermenting for 7 full days and the hydrometer had the same gravity reading from the previous 2 days so Im more than sure it was ready...

will let yas all know how it went in the next couple of weeks ;)
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that's funny! If it ends up being an award winning batch you're gonna have to send yourself into a benzo blackout in order to be able to do it again!
 
Captain Brewster said:
Try keep your brew temps below 20C if using an ale yeast. Better yet between 16-18. ;)
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I'll take your advice on hand givin your expertise (sp?) ;) but it's lager were brewin n as far as I'm aware, the initial fermentation should be between 21-27 degrees (preferably on the lower end of that range)

BlueHues said:
that's funny! If it ends up being an award winning batch you're gonna have to send yourself into a benzo blackout in order to be able to do it again!
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Haha wish I could rely on that being the case.. I can't do anything right during a benzo bindge at the best of times haha
 
For proper lager yeast you want temps even lower, 9C-14C.

If you used the yeast that came with a can of extract (coopers maybe?) then it will most likely be ale yeast. Even if the can says "Lager".

Ferment temps kept low will give a cleaner, fresher taste. (well im guessing thats what your after, some people arnt).

Yeast creates byproducts at all temps while fermenting, they can change a beers flavour dramatically. If you ferment at the temp suited to the yeast you will get less weird/funky flavours.

Back when I was home brewing weekly, I found that once I got a temperature controller for my fridge, all my beers started tasting a lot better. Never threw a batch out after that.

pisspotnrock said:
I'll take your advice on hand givin your expertise (sp?) ;) but it's lager were brewin n as far as I'm aware, the initial fermentation should be between 21-27 degrees (preferably on the lower end of that range)
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Most of the companies that do wort-extract-cans think the common person cant control their brewing temps, so they go ahead and say that you can brew between ridiculous temps (ie 21-27C), of course anyone can do that, and of course there beer wont taste as good. (Unless using belgian or other specialty beer yeast, wont go there now).
I think they do it so people go out, buy the whole kit, get home make beer, then it tastes like its not worth the effort. But at least they've sold you nearly $150 worth of shit.

They create their 'own' yeast packs too, mainly containing ale yeast, but to trick a certain person they put a small amount of lager yeast in there too. Hoping its enough to get a 'lager' taste without putting too much in to get weird tasting byproducts of high temp fermentation.

Not long after I got my temp controlled fridge I started using separate yeasts, threw the ones with the can out.
 
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A schooner is a type of glass used for serving German wheat beer. In Australia, it is a name for a particular glass size, used for any type of beer.
In South Australian pubs and clubs, the term "schooner" refers to a glass with a volume of 285 mL (known as a "pot" elsewhere in Australia, 10 imp. fl. oz., or half an imperial pint, pre-metrication). In other Australian states "schooner" refers to a glass of 425 mL (15 imp. fl. oz., or three-quarters of an imperial pint, pre-metrication). It is the most common size in New South Wales, Queensland and the Northern Territory, although not unknown in other states. Currently, some hospitality venues in Western Australia are going through a process of "schoonerification", whereby the previous culture of drinking by pints has been changed with vessels of schooner size to allay increasing costs to venues and with encouragement from the state government to curb binge drinking.
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http://en.wikipedia.org/wiki/Schooner_(glass)
 
^Lol.
Schoonerfication might not be so bad if you get head with it.
Otherwise its just a sneaky way of charging us the same amount for less beer.
 
Goonbag I assume you are in SA and as Poledriver pointed out Schooners there are only what we call a pot here (285mL) and that is why you ended up with that result. I drink beer every day and I am pretty damn certain that when I go to the pub and get a schooner that is a larger glass of beer than when I fill up a glass with a stubby at home.
 
In WA schooner's are referred to as those poof sized beers from the eastern states ;-P

Here its a pint or nothing.

Having said that certain new wanker bars in the Perth CBD give you a (425ml) schooner when you ask for a pint (570ml) and still charge you over $10 for it... Very much just a way to make you pay more for beer. Not that I really care any more as I tend to stick to red wine these days.
 
Yea down here in Tas we don't do the whole schooner thing its 10oz, or a jugs for most of us Taswegians, i'm getting into the homebrewing thing & loving the Coopers & Blackrock I.P.A's
 
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