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What are you drinking?
- Thread starter fireman22
- Start date
Can't get drunk off light beer.whats the abv 4.8%?
That is about the only reason to drink light beer.
Absolutely.dont need to be drunk in public but drunks like me have a hard time pacing ourselvesThat is about the only reason to drink light beer.
im a big fan of dark beers but they are kind of filling
san diego is the home of ipa and there are a few great microbrews that have gone big time
if you ever get a chance to try sculpin ipa by ballast point grab yourself a 6er and thank me later
/they also make some great dark beers too
another one is green flash
im having my morning tea, generously spiked with fresh vodka!
san diego is the home of ipa and there are a few great microbrews that have gone big time
if you ever get a chance to try sculpin ipa by ballast point grab yourself a 6er and thank me later
/they also make some great dark beers too
another one is green flash
im having my morning tea, generously spiked with fresh vodka!
And pairs with nachos like a boss
any you guys make homemade wine? did run with a friend yrs back made few hundred gallons stuff was rocket fuel gave the worst hangover tested at 20-24%
right
Active member
My brother makes it jail house hooch .idk
Something about apple juice, yeast and sugar?
I think its a food stamp thing .hahahahaba
holly cow man! 20%+ home made wine
is that normal or did you guys add some honey or something to the wine? to kick it up a notch
i have a friend who brews his own beer in his garage
its awesome! and he wins prizes in local competitions
its probably around 7% but one of the best pilsners ive ever had
they also make kick ass sausages too
I made an Olympic swimming pool of booze in my days.
I double dog dare you to find something that I haven't fermented.
The end of my run finds me running out of possibilities.
I finished salami. Meat. It's definitely the end of the road when you have nothing new left to ferment.
Point of notice: 100 year eggs aren't any smarter to make than sushi
I double dog dare you to find something that I haven't fermented.
The end of my run finds me running out of possibilities.
I finished salami. Meat. It's definitely the end of the road when you have nothing new left to ferment.
Point of notice: 100 year eggs aren't any smarter to make than sushi
about 54 F Lucas makes the Refrigerators
really adds to the taste if you drink them at the right temp
Baltic Porter and Imperial Stout
a few hundred gallons?what did you use like 20 big carboys?
I think about giving garum a try. I got that noma book about fermented foods.
