You said it, I didn't.I Wear Pants;1198039 wrote:Well aren't I an asshole. Reps.
However no one will scroll back to read it. I always go back to where I left off on a thread, well this thread at least since I'm the loved OC Drunk. I just do it in case I miss some special beer I've never tried.
Maybe Justin will pay for me to get my Cicerone certification so I can comment on this as an expert and bring some legitimacy to this pathetic place.Curly J;1198042 wrote:You said it, I didn't.
It is a great article just along the lines of what everyone has said on here...except by an expert which we aren't. Freaking Minor League Site.
Bottle-conditioned is the term you're looking for. What that means is that they bottle the beer after fermentation and add another malt or sugar that the yeasties eat up but since there's a cap on the bottle the carbon dioxide they expel doesn't escape and carbonates the beer. Yes it also adds a small amount to the alcohol but this is negligible really since the amount of sugar you add for this purpose is quite small and fermentation is usually finished at this point. (Think 5oz for a 5gal batch small) If it wasn't finished and you added a non-negligible amount of sugar you'd get what us brewers like to call "bottle bombs".O-Trap;1198046 wrote:I was hoping that article would have said something about the difference that aging does to a "bottle-brewed" beer, typically identified by the sediment/yeast sitting at the bottom of the bottle. Because of that, you can get a brew that actually goes up in ABV when you age it, versus something else that might have a unique, new flavor after aging, but will be no higher.
Maybe the article did mention that, and I've just had too much gin.
All I can say is Check out the big brain on Brett/Brad !!!I Wear Pants;1198049 wrote:Bottle-conditioned is the term you're looking for. What that means is that they bottle the beer after fermentation and add another malt or sugar that the yeasties eat up but since there's a cap on the bottle the carbon dioxide they expel doesn't escape and carbonates the beer. Yes it also adds a small amount to the alcohol but this is negligible really since the amount of sugar you add for this purpose is quite small and fermentation is usually finished at this point. (Think 5oz for a 5gal batch small) If it wasn't finished and you added a non-negligible amount of sugar you'd get what us brewers like to call "bottle bombs".
Beers that aren't bottle-conditioned are force carbonated.
I love when I get to talk about brewing. Rarely happens that I get to talk about things like that with interested ears so I jump at the opportunity.Curly J;1198060 wrote:All I can say is Check out the big brain on Brett/Brad !!!
I had the answer too, but the AleSmith is kicking in.
I Wear Pants;1198049 wrote:Bottle-conditioned is the term you're looking for. What that means is that they bottle the beer after fermentation and add another malt or sugar that the yeasties eat up but since there's a cap on the bottle the carbon dioxide they expel doesn't escape and carbonates the beer. Yes it also adds a small amount to the alcohol but this is negligible really since the amount of sugar you add for this purpose is quite small and fermentation is usually finished at this point. (Think 5oz for a 5gal batch small) If it wasn't finished and you added a non-negligible amount of sugar you'd get what us brewers like to call "bottle bombs".
Beers that aren't bottle-conditioned are force carbonated.
Shit, I thought the same thing as the OC drunk. Reps to Singlet.Curly J;1198060 wrote:All I can say is Check out the big brain on Brett/Brad !!!
I see the 120 around me all the time, I've never bought it though. I only see it in the small bottles, not a bomber (I assume it comes in bombers?) which I think is weird and don't want to spend the $12 or whatever it is for the 12 oz bottle.Curly J;1198021 wrote:As for the 120 Minute, good luck finding it. I asked once at the Party Source and they sold out the same day it arrived and within hours. I've been lucky enough to have a bottle once. Very different. Like the difference between the 60 and the 90, well same difference in the 90 to the 120...if that makes sense.
$12 for 12oz? That is insane. I don't remember, but the 90 is not that expensive, maybe $10 for a four pack?Commander of Awesome;1198108 wrote:I see the 120 around me all the time, I've never bought it though. I only see it in the small bottles, not a bomber (I assume it comes in bombers?) which I think is weird and don't want to spend the $12 or whatever it is for the 12 oz bottle.
Correct.Sonofanump;1198115 wrote:$12 for 12oz? That is insane. I don't remember, but the 90 is not that expensive, maybe $10 for a four pack?
From what I've seen it only comes in 12oz bottles, at least that's the way I had mine. Yea it is expensive, but it was nice to try. I believe the bottle The Wife bought was labeled at 18% ABV. It was nice to try and would like to again. Your pretty lucky to find it COA, but you are closer to the Brewery than I am. Dumb asses like me, and The Wife I guess, would drop that kinda cash for a hard to get beer in Ohio. It was totally different than any beer I've ever had. Hell the ABV is the same as wine.Commander of Awesome;1198108 wrote:I see the 120 around me all the time, I've never bought it though. I only see it in the small bottles, not a bomber (I assume it comes in bombers?) which I think is weird and don't want to spend the $12 or whatever it is for the 12 oz bottle.
True, but I would like to try it again as I didn't know it would be hard to find again. It was 2008, I believe, when I had it and haven't seen it since. Oh and the Palo Santo would be a nice warm up beer for it.Sonofanump;1198123 wrote:Sounds like the 120 might a one to say you tried it type deal.
That's 120 minutes for the OC's resident drunk who can have my bottle of Palo Santo Marron next time I see him.
Ads are displayed based on the pages you view...so maybe you need some.Sugartitz;1198287 wrote:LOL at the banner ads on this page...anybody need some rehab?
Sorry, I meant I wear singlet as "the expert" in name only since he will soon be certified.Curly J;1198277 wrote:True, but I would like to try it again as I didn't know it would be hard to find again. It was 2008, I believe, when I had it and haven't seen it since. Oh and the Palo Santo would be a nice warm up beer for it.
And of course a fify of course. At times I'm more of a drunk than expert.
That is certainly a possibility! Gonna blame it on CurlyJ!Raw Dawgin' it;1198291 wrote:Ads are displayed based on the pages you view...so maybe you need some.
Ah..well he's a drunk too, just too young to admit it. Or like most hipsters today get a certification to justify it.Sonofanump;1198296 wrote:Sorry, I meant I wear singlet as "the expert" in name only since he will soon be certified.
I'd consider a lot of you mentors and I the apprentice.
Interesting. I'm on The Wife's IPad and I have an add for Sprayon cooking spray. Side note, she does make a mean sandwich.Raw Dawgin' it;1198291 wrote:Ads are displayed based on the pages you view...so maybe you need some.
Yeah she doesCurly J;1198405 wrote:Interesting. I'm on The Wife's IPad and I have an add for Sprayon cooking spray. Side note, she does make a mean sandwich.
I'm a big fan of this - Duck-Rabbit Milk Stoutredstreak one;1198509 wrote:I enjoy Bock and some Stouts. I have had Milk stout, Guiness and several Bocks. Any suggestions.
