I thought about this! We must both be geniuses.

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Beer bros, what's up with these beers where they are just ****ing adding juice? I am not down with this. Is life just one big Arrested Development episode? Signs point to yes.

^ lol I was thinking the same

Anyways yeah I agree with you: if anything it frees up a lot of time. I would've liked to continue for longer but didn't seem like a good choice at the time.

nuc and I having the same thought contemporaneously?!

I WANT SOME DRINK

SUGAR
WATER
And the most important ingredient of all

Better or worse in your opinion than adding flour to make hazy beers hazy?

Most questbars taste decent, and some really good. The Mint chocolate Chunk though, tastes like vomit backwash. If anyone is into that kinda thing, it's on sale now:

https://slickdeals.net/f/11828407-qu...as-12-09-w-s-s

idk **** about brewing outside of the basics, with the exception of a little bit about lambic production. So I don't feel anything about it! I've liked the beers I've had (limited) beers with lactose and oats added (just from reading menus... again idk how/why/etc), so I'm guessing flour does the same or similar thing? I'll probably try the ones that add juice too... idk. brb gonna go hang out at a craft juice box bar.

Milkshake IPA's are not a thing I super enjoy either.

Isn't Lambic production basically
1. Put fresh wort in dirty room
2. Put in barrel for 3 years
3. ???
4. Amazing beer happens

I'll admit that sours aren't something I know heaps about, but I've got a copy of American Sour Beers by Tonsmeire to read.

Flour was a bit of a cheat at the beginning of the haze craze to ensure the beer was hazy before they had more of an idea of what was causing it in a NEIPA. I believe the current working theory is that it is biotransformation of hop compounds by adding the dry hop during active fermentation, rather than afterwards as in a West coast IPA.

There's a beer thread in EDF, but the names don't mean much to me as a foreigner.

About right, but it's typically 1-3 years, then blended to taste, to make a gueuze, to rerack on fruit, etc.

lots of good lambic brewing info here:
http://beachwoodbbq.com/pdf/BBAIBLTBLENDERY.pdf

I just buy too much of it and drink it. Maintaining no knowledge is tough, but I get by.

DT:lambic brewing::N1:existence

Here's my current beertardery project

A two tap (for now) keezer system. Just ironing out the kinks and making sure no leaks in the system before chucking beer in it. Enough craft places here sell by the corny that it doesnt always have to be homebrew.

I did one of these but considerably less nice - I didn't actually install taps, I just used a quick-release adapter to attach a hose, and the hose would have a little tap, similar to what you'd see if you rented a keg. It worked fine. Keep the lines clean.

I found that unless you have people over who drink you find yourself with a lot of beer to drink. I felt pressured to drink it all.

I would often have only one keg filled with beer and the other with water. I'd mix the carbonated water with flavored syrup and make my own ****ty sodas.

You could heat up part of the beer and get non-alcoholic:

https://byo.com/article/brew-a-great..****oholic-beer/

Picnic taps, I think we call them. The second keg will run with one of those temporarily. I have to assemble the line cleaner mebob, but should be ok. Internet seems to think monthly is enough.

I'll probably run water or non-alcohol on one at least, not brewing/drinking enough to do more. But I've enjoyed putting it together (except for the goddamn leak which I still havent solved )

I made a custom tap handle for my last job. I thought about maybe selling them for fun/profit but after looking around on the internet decided I probably couldn't make more than minimum wage unless I made a lot of them and I didn't really want to do it for a full time job.

Yeah I think picnic tap is what those were called. I cleaned the lines whenever I refilled the keg but I have no idea what the "right" amount is. Just do not let them sit empty/wet for a long time, I got mold in my first set.

Tap handles are something I plan to make, I just have the cruddy default black plastic for now. Not sure at all how or what, so we'll see!

Do you guys have any trouble with humidity in your kegerators? I have a similar build but larger (3 taps and another station for carbonating a 4th on deck keg) and have tried several things to control humidity, but I basically need to empty it out every couple of months, sop up the liquid, and let it dry out.

Proof USA consists of nothing but fatties imo. From my boxer shorts.

Yeah, I usually had some condensation on the bottom. I built a rack to keep everything off it and would wipe it out every now and then

All this keg talk reminds me, anyone know the best way to store a stack of cheesecakes at home? I’m thinking about getting a dedicated cheesecake fridge, but maybe one of those cheesecake display cases they have at the Cheesecake Factory might be better for knowing when I am about to run out of a specific cheesecake? Idk? What do all you H&F bros do for cheesecakes?

Solid trolling Johnny! You should have saved it for OOT.

JT asking the real questions for people who lift weights.

Dedicated fridge is definitely the way to go. Glass case is just FPSy, as there's no wrong cheesecake choice whist trying to build muscle.