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RIP - VTEnviro
His Memory Eternal
Oh, can I add just about every food in Iceland to that list?
Peanut butter I could live without. But a world without olives, feta cheese and coffee is a world I want no part of.
Marmite is awesome too by the way.
RIP - VTEnviro
His Memory Eternal
OMG, life with no coffee would be almost as bad as life with no bacon! And peanut butter is one of the best inventions ever.
Besides, coffee isn't a food. Neither is beer though, and it's the most disgusting beverage ever.
Besides, coffee isn't a food. Neither is beer though, and it's the most disgusting beverage ever.
Have I mentioned you are very strange?
engineergurl
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well today I had taco's but no shells, everything was wrapped in lettuce.
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Ble_PE
I need a beer.
My home brew Red Ale is only about 9 days into fermentation, and I'm frickin' pumped to taste this stuff when it's done. I stole a quick splash from the tap, and the aroma is absolutely f*cking amazing. Closest I can describe it is like walking into an apple orchard.
engineergurl
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the only alcohol that should smell/taste like fruit is wine or wine coolers... cranberry nut crunch f'ing ale!?!?!
RIP - VTEnviro
His Memory Eternal
The fruit aromas are intermediate fermentation products. Fruit odors like apple and pear are from acetyldehyde. These will likely decrease or disappear and the wort finishes doing its thing.
I skunked a batch one time that tasted like band-aids.
Dexman PE PMP
Internationally PMP'n his PE-ness
I believe Big Ray would perform justifiable homicide if he saw this (the beer part, not the ban hammer)...
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engineergurl
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The esters from fermentation do lighten up towards the end, though they dissipate less in ales than some of the others. Part of it is due to the fact that I'm fermenting slightly on the high side temperature-wise (72°F roughly in my house). If I yank it off the plank I have it sitting on (it would then be in contact with the floor tiles, which are significantly cooler), I can drop that temperature some for weeks 2-3 in the fermenter. I'm HOPING I didn't get a bad batch of yeast. If the smell doesn't subside, then the yeast likely kicked the bucket prematurely.
If it tasted like band-aid, you had phenols generated by a bacterial/yeast infection, or they can also pop up from bleach residues. Either way, gross.
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RIP - VTEnviro
His Memory Eternal
Damn I miss homebrewing.
The time I skunked it was when I was trying to make a batch of some sort of ale with maple syrup in it. It served the role of some of the sugars for fermentation. I just opened the carboy, opened the jar of syrup, and poured it in.
Got a little lax with sanitation - didn't wash my hands, probably should have boiled the syrup first, etc.
A weeks later I snuck a taste at bottling time and it tasted like gauze. It wasn't going to get any better in the bottles, so I just dumped it.
The time I skunked it was when I was trying to make a batch of some sort of ale with maple syrup in it. It served the role of some of the sugars for fermentation. I just opened the carboy, opened the jar of syrup, and poured it in.
Got a little lax with sanitation - didn't wash my hands, probably should have boiled the syrup first, etc.
A weeks later I snuck a taste at bottling time and it tasted like gauze. It wasn't going to get any better in the bottles, so I just dumped it.
