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OT: HFNYR OT Thread XII - Please read rules in the OP

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PlamsUnlimited said:
Didn't know so many of you like to do these things, that's cool. I love beer of all colors and tastes. And sometimes thickness

I was out tonight and was given a really, really bad beer. Tasted like vinegar almost. Was unpleasant. Not bad as in I didn't like it, but bad like something was definitely wrong.
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If it wasn't a certain kind of sour, and it was on draft, I wouldn't drink there. Vinegar or movie theatre popcorn butter flavors are usually a sign of a dirty draft line or infection.
 
Irishguy42 said:
I got a simple Cream Ale kit from my LHBS about two or three weeks ago. Finally got all the equipment I needed and a three day weekend to babysit the fermentation.

I definitely have the "First time homebrewer so I gotta keep my eye on the airlock every minute to check for bubbling" thing down pat.
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That's awesome. Cream ales are pretty forgiving so as long as you sanitized properly, didn't over cook the malt/extract and sealed the carboy properly your beer should turn out just fine.

I def recommend starting with cream ales, stouts and IPAs. You can make several mistakes and still end up with a good beer. I'd avoid pilsners and other lagers until you get the hang of it. They can go south quickly and it's hard to hide imperfections.
 
halleJOKEL said:
i bottled my english brown ale last monday... 60 bottles are conditioning as we speak
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Nice. Are you currently in Raleigh? I'm thinking about checking out bond brothers and trophy when I'm up there for the November game. Any thoughts or recommendations on the local scene?
 
Do you want ants said:
Nice. Are you currently in Raleigh? I'm thinking about checking out bond brothers and trophy when I'm up there for the November game. Any thoughts or recommendations on the local scene?
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yeah raleigh and the RTP area in general has a very solid beer scene and those are both good choices. feels like new breweries are popping up every week down here these days.

other good options: ponysaurus (in durham), gizmo, big boss
 
halleJOKEL said:
yeah raleigh and the RTP area in general has a very solid beer scene and those are both good choices. feels like new breweries are popping up every week down here these days.

other good options: ponysaurus (in durham), gizmo, big boss
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Thanks for the recommendations. Gizmo abd big boss already make their way down here. I've heard good things about brown truck. Not sure if they're close or not.
 
Do you want ants said:
If it wasn't a certain kind of sour, and it was on draft, I wouldn't drink there. Vinegar or movie theatre popcorn butter flavors are usually a sign of a dirty draft line or infection.
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That's what I thought at first like a sour, my friend then had me taste it and it tasted pretty rank. I haven't been back there since
 
Bob Richards said:
Porters have to be my favorite type of beer. Sounds amazing from a rum barrel.
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I'm hoping it turns out ok. First time barrel aging a beer in something other then a mini bourbon barrel.

If you get Deschutes in your area try and snag a bottle of their 29th anniversary black butte. It's an imperial Porter aged in rum and bourbon barrels with cocoa and cinnamon added. It's pretty amazing.
 
Welp, here I am 72 hours later, with no krausen and same gravity readings. I went back through my log and did some online research, and I've come to the conclusion that I totally **** up on rehydrating my yeast and the temperature in which I pitched it.

Simple mistakes, but big ones all the same.

That being said, I'm taking a trip to the LHBS and doing Round 2 tomorrow. Hopefully it goes better this time. :D

Lesson learned!
 
Irishguy42 said:
Welp, here I am 72 hours later, with no krausen and same gravity readings. I went back through my log and did some online research, and I've come to the conclusion that I totally **** up on rehydrating my yeast and the temperature in which I pitched it.

Simple mistakes, but big ones all the same.

That being said, I'm taking a trip to the LHBS and doing Round 2 tomorrow. Hopefully it goes better this time. :D

Lesson learned!
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Sorry to hear that. If that place has white labs liquid yeast, pick up a pack of the WLP001(California ale yeast). It's pretty versatile and has a wide acceptable temperature range.
 
Do you want ants said:
Sorry to hear that. If that place has white labs liquid yeast, pick up a pack of the WLP001(California ale yeast). It's pretty versatile and has a wide acceptable temperature range.
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So I've heard, but I'll be sticking with US-05, at least for this kit recipe. Maybe next time ;)
 
Woohoo! I repitched some rehydrated US-05 last night and this morning, I woke up to this beautiful sight!

jkJPCj5.jpg


Ahhhhhhh the wonders of doing things properly...

It also looks like the Fermcap is doing it's job :nod:
 
Geoff Gorden said:
Chicken Broth is your best friend.

Battle through it though, you'll be feeling much better in a few days/a week.
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Had a really down day yesterday but no real ill effects today.

Going to make some Texas-style chili in my crockpot tonight for tomorrow through the weekend.

Already down 10 pounds in pure water weight since I started. Hoping to get down to my hockey playing bodyweight by early winter.
 
So what's the long term outlook with Keto? I've never really gotten a straight answer out of people I know who have jumped on the train. Do you just plan to stick with it forever, or do people eventually try to bring carbs back into their diet?
 
I know people who stick on keto year round and feel great doing it. It's not an overly difficult life style to stick with and once your metabolism has adapted to it, you can still have a "carb heavy" meal or day every now and then and jump right back into ketosis pretty quickly.

I went on it for about 2 months just to see what the fuss was about and I dropped 15 pounds while already being pretty lean. Personally I feel better with some carbs in my diet so I jumped off of it after 8 weeks but it did make me pull back on the amount of carbs I was eating before hand (and I only put back on about 3 pounds of the weight I lost.)
 
Trxjw said:
So what's the long term outlook with Keto? I've never really gotten a straight answer out of people I know who have jumped on the train. Do you just plan to stick with it forever, or do people eventually try to bring carbs back into their diet?
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The main reason I'm doing it is less a diet and more a lifestyle change. I ate way too carb-heavy.

Geoff Gorden said:
I know people who stick on keto year round and feel great doing it. It's not an overly difficult life style to stick with and once your metabolism has adapted to it, you can still have a "carb heavy" meal or day every now and then and jump right back into ketosis pretty quickly.

I went on it for about 2 months just to see what the fuss was about and I dropped 15 pounds while already being pretty lean. Personally I feel better with some carbs in my diet so I jumped off of it after 8 weeks but it did make me pull back on the amount of carbs I was eating before hand (and I only put back on about 3 pounds of the weight I lost.)
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Yeah, I think the idea is that it's fine to have a "carb" day every now and then. If you're fat-adapted, it really shouldn't be difficult to get back into ketosis. So after a few months, I'll go that route. I can't eschew pizza forever. I figure I'll try and stay out of carb days until winter, though.
 
If you're ever crazy for Pizza just toss some mozzarella, sugar free tomato sauce and pepperoni/salami/whatever you please that won't throw you out of ketosis into a bowl and microwave it up.

It's not as good, but its still delicious.
 
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