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Author |
Thread Statistics | Show CCP posts - 68 post(s) |
Anslo
Scope Works
5676
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Posted - 2014.07.01 18:03:00 -
[151] - Quote
Chimay or gtfo
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CCP Goliath
C C P C C P Alliance
2298
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Posted - 2014.07.17 14:11:00 -
[152] - Quote
Hey guys, just wanted to post to say MY BEER IS READY IN 10 DAYS!!!!! (Maybehopefully)
Also posting to get Sledgehammer to give you an update on his insane brewing cadence at the moment. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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CCP Sledgehammer
C C P C C P Alliance
147
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Posted - 2014.07.17 14:26:00 -
[153] - Quote
CCP Goliath wrote:Hey guys, just wanted to post to say MY BEER IS READY IN 10 DAYS!!!!! (Maybehopefully)
Also posting to get Sledgehammer to give you an update on his insane brewing cadence at the moment.
Not so much insane compared to some I know, but yeah, two brewdays in two days. My first stab at a Saison, which is using Wyeast 3724 - Belgian Saison. Off the top of my head it was along the lines of this:
Brewday 1:
"Getting my Sais on" 3Kg Weyermann's Pale Malt 1.5Kg Carahell 500g Wheat Malt 300g Acidulated Malt
25g East Kent Goldings for 60mins 20g Celeia (Styrian Goldings) for 20mins
Wyeast 3274
Brewday 2:
"A Hundred Texans in Space, v1.1" 4.5kg Weyermann's Pale Malt 300g Wheat Malt 600g Caraamber 300g Melanoidin 200g Acidulated Malt
20g Galaxy for 60mins 15g Galaxy for 25mins 15g Centennial for 10mins 15g Amarillo, steep for 2 mins, Aroma.
Fermentis Safale US-05
The saison stalled at 1.036 whilst fermenting at around 20-¦C, since yesterday it is now in a drying room gurgling away happily at about 26-¦C. Definitely the warmest ferment I've done but research indicated that this yeast loves a warm primary ferment.
Feeling pretty thirsty after writing all that :)
Post-work beer, Goliath? I have an idea for brewday 3. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
147
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Posted - 2014.07.17 14:32:00 -
[154] - Quote
A question for the community!
Just wondering how long your average brew session lasts?
I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Bosun
C C P C C P Alliance
2
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Posted - 2014.07.17 14:45:00 -
[155] - Quote
Yo!
Just got my first bucket and brewkit today and thought I'd touch base. Holy Moley it looks like Sledgehammer knows what he's doing!
I just went with a Coopers Australian Lager kit for my first go. Will report back with results!
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Corraidhin Farsaidh
Hello-There
620
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Posted - 2014.07.19 16:31:00 -
[156] - Quote
Along with Oracle DBA skills I have a degree in Chemistry...any jobs available at CCP breweries?
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Sibyyl
Gallente Federation
3293
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Posted - 2014.07.19 17:20:00 -
[157] - Quote
CCP Sledgehammer wrote:A question for the community!
Just wondering how long your average brew session lasts?
I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup. I'm not an expert by any stretch, but I've made a pumpkin ale with my work team the last two years and we typically go 60-90 mins adding hops about 30 minutes before we stop, then ferment for a 2-3 weeks (depending on when the bubbling from the initial fermentation peters out). Afterwards we bottle them up and keep for another week or so before serving.
5 hours just for the boiling part? Are you using a bunsen burner? .. when everything else is gone .. |
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ISD Rontea
ISD Community Communications Liaisons
308
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Posted - 2014.07.21 07:33:00 -
[158] - Quote
Russian beer: Flower honey- 4kg Water - 20L Hop - 50 gramme Barm - 100 gramme
1. Suitable container + 20 liters of water + Honey + Hop 2. Mix all 3. Action - boiling. 1 hour 4. Filtering mash 5. Solute + Barm -> Gyle (with open cap). Temperature - 18-20 C 6. Action - wait 5-6 days 7. Close cap 8. Put gyle in chill place 9. Pour it into bottles 10. Drink chilled
ISD Rontea Lieutenant -Æ-+-+-+-+-é-æ-Ç -¦-Ç-â-+-+-ï -+-+ -¦-+-¦-+-+-+-¦-¦-¦-ü-é-¦-+-Ä -ü -+-¦-Ç-+-¦-¦-+-+ Interstellar Services Department
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CCP Goliath
C C P C C P Alliance
2325
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Posted - 2014.07.21 09:13:00 -
[159] - Quote
Sibyyl wrote:CCP Sledgehammer wrote:A question for the community!
Just wondering how long your average brew session lasts?
I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup. I'm not an expert by any stretch, but I've made a pumpkin ale with my work team the last two years and we typically go 60-90 mins adding hops about 30 minutes before we stop, then ferment for a 2-3 weeks (depending on when the bubbling from the initial fermentation peters out). Afterwards we bottle them up and keep for another week or so before serving. 5 hours just for the boiling part? Are you using a bunsen burner?
He isn't just talking about the boil. I imagine he is timing beginning to end, so heating up mash water, grinding grist, mashing for an hour, lautering, which can take a really long time, measuring gravity, boil, chill, then primary fermenter, along with all the cleaning that goes with that. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Bagrat Skalski
Poseidaon
2376
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Posted - 2014.07.21 09:29:00 -
[160] - Quote
ISD Rontea wrote:Russian beer: Flower honey- 4kg Water - 20L Hop - 50 gramme Barm - 100 gramme
1. Suitable container + 20 liters of water + Honey + Hop 2. Mix all 3. Action - boiling. 1 hour 4. Filtering mash 5. Solute + Barm -> Gyle (with open cap). Temperature - 18-20 C 6. Action - wait 5-6 days 7. Close cap 8. Put gyle in chill place 9. Pour it into bottles 10. Drink chilled
I would rather call it russian hoppy mead. For there is not a grain of corn in there, and as honey is the base its mead technically for me. When weapons, technology, and economies mature faster than the leadership culture entrusted with them, disaster ensues. http://i.minus.com/ibeZ0sJewvDMBN.gif =ƒÿü |
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CCP Sledgehammer
C C P C C P Alliance
149
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Posted - 2014.07.21 10:44:00 -
[161] - Quote
CCP Goliath wrote:Sibyyl wrote:CCP Sledgehammer wrote:A question for the community!
Just wondering how long your average brew session lasts?
I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup. I'm not an expert by any stretch, but I've made a pumpkin ale with my work team the last two years and we typically go 60-90 mins adding hops about 30 minutes before we stop, then ferment for a 2-3 weeks (depending on when the bubbling from the initial fermentation peters out). Afterwards we bottle them up and keep for another week or so before serving. 5 hours just for the boiling part? Are you using a bunsen burner? He isn't just talking about the boil. I imagine he is timing beginning to end, so heating up mash water, grinding grist, mashing for an hour, lautering, which can take a really long time, measuring gravity, boil, chill, then primary fermenter, along with all the cleaning that goes with that.
Yeah I am talking about a full brew session, from starting to heat mash water to pitching yeast/cleaning. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Goliath
C C P C C P Alliance
2325
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Posted - 2014.07.21 11:55:00 -
[162] - Quote
Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Sibyyl
Gallente Federation
3460
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Posted - 2014.07.21 14:01:00 -
[163] - Quote
Ok that makes sense. I think it takes us about half a day, maybe even more.. with heavy drinking involved, of course. .. when everything else is gone .. |
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CCP Goliath
C C P C C P Alliance
2327
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Posted - 2014.07.21 14:56:00 -
[164] - Quote
Sibyyl wrote:Ok that makes sense. I think it takes us about half a day, maybe even more.. with heavy drinking involved, of course.
If you aren't drinking, you aren't brewing CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Darren Airtex
Dayman Industries
0
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Posted - 2014.07.22 14:03:00 -
[165] - Quote
All I am willing to say is, my grandfather got 2 years in the state prison for brewing up Moonshine. |
vynok
Sub Par. Gentlemen's.Club
9
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Posted - 2014.07.23 19:45:00 -
[166] - Quote
CCP Goliath wrote:Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that.
Yea temp is key to drafting beer, well that and beer line length and diameter. If you dont have a keg-a-rator set up you may want to look into investing in one, a fridge you can convert or a jockey box. Jockey boxes are nice and simple they chill the beer as it comes out of the tap and are wicked easy to build. Get yourself a cheap plastic cooler, throw a couple taps in the front of it then either run the beer through a stainless coil or a cold plate then throw some ice on it and your good to go. But even thats not gonna help unless you have proper serving beerline length. their are all kinds of beer line calculators on the net, but i found it is way easier (and more fun) to just start with 18 feel of 1/4 inch line and start pouring, cutting line, and drinking till you get it were you get a nice pour. I usually cut about 6-12 inches of line a go.
As far as the funky flavors that could be yeast dependent. Did you use a german wheat beer yeast by chance? I just went back and read your post regarding a very strong fermentation, was the yeast danstars Munich yest? |
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CCP Goliath
C C P C C P Alliance
2330
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Posted - 2014.07.24 13:11:00 -
[167] - Quote
vynok wrote:CCP Goliath wrote:Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that. Yea temp is key to drafting beer, well that and beer line length and diameter. If you dont have a keg-a-rator set up you may want to look into investing in one, a fridge you can convert or a jockey box. Jockey boxes are nice and simple they chill the beer as it comes out of the tap and are wicked easy to build. Get yourself a cheap plastic cooler, throw a couple taps in the front of it then either run the beer through a stainless coil or a cold plate then throw some ice on it and your good to go. But even thats not gonna help unless you have proper serving beerline length. their are all kinds of beer line calculators on the net, but i found it is way easier (and more fun) to just start with 18 feel of 1/4 inch line and start pouring, cutting line, and drinking till you get it were you get a nice pour. I usually cut about 6-12 inches of line a go. As far as the funky flavors that could be yeast dependent. Did you use a german wheat beer yeast by chance? I just went back and read your post regarding a very strong fermentation, was the yeast danstars Munich yest?
Safbrew WB-06. It fermented a little warm, which should basically be fine with that yeast as that's where the bananas start to show their notes, and it had a wonderful banana aroma going, maybe less pronounced than a Weihenstephaner but in that zone. It just has this... quality to it that is unpleasant. Could be "first beer from the keg" syndrome, could be temp, could be time. Could be horrific oxidization...
My downstairs neighbor has a kegerator and is considering getting out of the game, so hopefully I can buy that. If not, I do have a spare fridge that Sledgehammer and I were going to lager in, but that could be a solution. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Herzog Wolfhammer
Sigma Special Tactics Group
5135
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Posted - 2014.07.24 17:15:00 -
[168] - Quote
vynok wrote:CCP Goliath wrote:Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that. Yea temp is key to drafting beer, well that and beer line length and diameter. If you dont have a keg-a-rator set up you may want to look into investing in one, a fridge you can convert or a jockey box. Jockey boxes are nice and simple they chill the beer as it comes out of the tap and are wicked easy to build. Get yourself a cheap plastic cooler, throw a couple taps in the front of it then either run the beer through a stainless coil or a cold plate then throw some ice on it and your good to go. But even thats not gonna help unless you have proper serving beerline length. their are all kinds of beer line calculators on the net, but i found it is way easier (and more fun) to just start with 18 feel of 1/4 inch line and start pouring, cutting line, and drinking till you get it were you get a nice pour. I usually cut about 6-12 inches of line a go. As far as the funky flavors that could be yeast dependent. Did you use a german wheat beer yeast by chance? I just went back and read your post regarding a very strong fermentation, was the yeast danstars Munich yest?
You got that right. I have had disasters all because of temperature issues. My last batch, the Smoked Scotch ale, got skunked. So far the only use for it has been to de-stink outhouses (yes I have a friend who uses one) and compost heaps. It might be good for cleaning boat hulls too but I don't have a boat.
Back to porters and stouts. They are most forgiving especially where lack of temperature regulation is possible. There's a reason why brew and cellars are synonymous.
Meanwhile, there's a place that opening up walking distance from my apartment.. Every day I check to see if it's open. I'm thinking of establishing myself as a "Norm" there if the brew is good. Bring back DEEEEP Space! |
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CCP Sledgehammer
C C P C C P Alliance
153
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Posted - 2014.07.24 17:21:00 -
[169] - Quote
Herzog Wolfhammer wrote:You got that right. I have had disasters all because of temperature issues. My last batch, the Smoked Scotch ale, got skunked. So far the only use for it has been to de-stink outhouses (yes I have a friend who uses one) and compost heaps. It might be good for cleaning boat hulls too but I don't have a boat. Back to porters and stouts. They are most forgiving especially where lack of temperature regulation is possible. There's a reason why brew and cellars are synonymous. Meanwhile, there's a place that opening up walking distance from my apartment.. Every day I check to see if it's open. I'm thinking of establishing myself as a " Norm" there if the brew is good.
My goodness, I just connected the fact that he's called Norm with the fact that he's NORMally found in Cheers. Mindblown/daymade/sitdownandthinkaboutthings Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
153
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Posted - 2014.07.24 17:22:00 -
[170] - Quote
Also, Herzog, Downpour is an excellent name for a pub :D Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
153
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Posted - 2014.07.24 17:22:00 -
[171] - Quote
Inspired by that, I think I'll call my saison Delugeonal. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Herzog Wolfhammer
Sigma Special Tactics Group
5135
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Posted - 2014.07.24 17:29:00 -
[172] - Quote
CCP Goliath wrote:CCP Goliath wrote:Exciting moment for me yesterday! After months of attending others people's brew days, I finally got to have one of my own!!! Decided on a wheat since I love them so much, and more specifically, as close to a Blue Moon clone as I could get. Grain bill was very simple, just 2.5kg of pale malt, 2kg of wheat and 500g of Cara-Pils. Super light on the hops, 15g of Cascade for 45 mins and 15g for 10 mins, along with some orange peel and pith, and some cracked coriander seeds, for 5 mins. Yeast would ideally have been WLP400 but in the absence of that we used T-58 dry yeast. Since it was 1 month past its best, Sledgehammer decided we should make a starter with it. The thing was a monster, making bids to escape its glass prison every 20 mins or so, and smelled wonderfully light. Waking up this morning, going to check on it, and finding it bubbling away like a champ is definitely one of the more exciting moments of recent memory! Update: 2 days ago, while on a Skype call with the missus (I'm away on business), we discovered that the airlock had blown off! Obviously I did what any reasonable, calm person would do, and felt my heart sink as I knew that my first beer was a total writeoff. Then I did what any actually reasonable, calm person would do, called Sledgehammer, and learned that it was actually probably fine. I remotely guided my better half through the process of sanitising, filling the airlock, and reseating it, and after a quick smell test showed notes of DELICIOUS BEER AND BANANAS and absolutely no notes of horrible antiseptic odors (ironically indicating an infection), I was much happier. Getting back to Iceland on Thursday to prepare my brand new Corny keg for it (prepare = get awful "new keg smell" eradicated) and then the conditioning commences!
I used to think that the loss of the airlock was death. But have read numerous times that there's a "protective layer of C02". Wine makers are more aware of this, using large open top fermenters covered in a cloth to keep the bugs out (gnats will suicide themselves in the vat - very happy gnats).
One of the main reasons I have found for airlock blowoff was that the primary fermentation was incomplete. But many times when it happened, I was under the impression that it was complete, running the primary "7 to 10 days" as many of the recipes call for, or as they say "until fermentation slows". Here is where temperature issues can play with you. For where I have found that it appeared fermentation slowed, the action of racking the beer brings new life to it and hence the airlock goes or gets full of foam. I theorize that yeast on the bottom that cannot breath goes dormant prematurely and when racking the beer, it comes back alive again, see's there's still sugars to eat (and crap out into alcohol) and gets to work.
To counter this two methods have worked for me. One is agitation - somewhere around 3/4ths into the primary fermentation, swish or shake the primary fermenter for a bit to get things stirred up. Everything will be settled down again days later when racking. Another method is to go with a higher fermentation temperature, maybe up to 5 degrees. The latter method risks lesser body but higher strength but that might be desirable.
Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5135
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Posted - 2014.07.24 17:34:00 -
[173] - Quote
CCP Sledgehammer wrote:Herzog Wolfhammer wrote:You got that right. I have had disasters all because of temperature issues. My last batch, the Smoked Scotch ale, got skunked. So far the only use for it has been to de-stink outhouses (yes I have a friend who uses one) and compost heaps. It might be good for cleaning boat hulls too but I don't have a boat. Back to porters and stouts. They are most forgiving especially where lack of temperature regulation is possible. There's a reason why brew and cellars are synonymous. Meanwhile, there's a place that opening up walking distance from my apartment.. Every day I check to see if it's open. I'm thinking of establishing myself as a " Norm" there if the brew is good. My goodness, I just connected the fact that he's called Norm with the fact that he's NORMally found in Cheers. Mindblown/daymade/sitdownandthinkaboutthings
There's another one... another character Normally found in a bar...
An Astero blueprint for the first person to tell me where the "other Norm" is.
Yes there is another Norm character in another long running series, also a barfly. I'll contract an Astero blueprint to the first person who names the character and the series.
Bring back DEEEEP Space! |
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CCP Sledgehammer
C C P C C P Alliance
154
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Posted - 2014.07.24 17:36:00 -
[174] - Quote
I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Herzog Wolfhammer
Sigma Special Tactics Group
5135
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Posted - 2014.07.24 17:49:00 -
[175] - Quote
CCP Sledgehammer wrote:I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D
Close. But here's a hint.
The other Norm is also indirectly referred to as Norm.
Bring back DEEEEP Space! |
MeBiatch
GRR GOONS
1902
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Posted - 2014.07.24 21:02:00 -
[176] - Quote
im 29 and from toronto so that means i drink pabst blue ribbon... mmmmm my fav cheep beer.
if i am going for something with class then nothing beats a ice cold rickards red from swiss chalet... not sure why it has to be swiss chalet its just the mugs they use are perfect for the brew.
oh i also enjoy red stripe, or a good ol ++ywiec.
There are no stupid Questions... just stupid people... CCP Goliath wrote:
Ugh ti-di pooping makes me sad. |
Sibyyl
Gallente Federation
3925
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Posted - 2014.07.25 02:18:00 -
[177] - Quote
I had this strangely wonderful thing called a Moscow Mule today with coworkers. It comes in this copper cup and the place wanted to hold onto our IDs because apparently these mugs are $25 a piece a people can run off with them. It's vodka, ginger beer, and with a slice of lime.
In a strange way it reminds me of an Irish Car Bomb but different tastes and serving experience, of course.. .. when everything else is gone .. |
Vortexo VonBrenner
Tadakastu-Obata Corporation The Honda Accord
1471
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Posted - 2014.07.25 03:40:00 -
[178] - Quote
Herzog Wolfhammer wrote:CCP Sledgehammer wrote:I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D Close. But here's a hint. The other Norm is also indirectly referred to as Norm. Wasn't there a Simpsons episode where all the Cheers characters were "Simpsonized"? Homer goes into Cheers. :)
I'm listening to-áBj+¦rk, playing EVE, eating fishsticks, and I'm cold....this is immersion gaming. |
Herzog Wolfhammer
Sigma Special Tactics Group
5145
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Posted - 2014.07.25 05:27:00 -
[179] - Quote
Vortexo VonBrenner wrote:Herzog Wolfhammer wrote:CCP Sledgehammer wrote:I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D Close. But here's a hint. The other Norm is also indirectly referred to as Norm. Wasn't there a Simpsons episode where all the Cheers characters were "Simpsonized"? Homer goes into Cheers. :)
He was a permanent fixture in the series of which this other Norm was a character in.
Rule out any cartoons or cartoon show.
(I can't believe nobody got this already y'all are slacking)
Note: I hope this is not a thread hijacking. It's related to Norm from Cheers, and Norm IS beer. Bring back DEEEEP Space! |
Bagrat Skalski
Poseidaon
2396
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Posted - 2014.07.25 07:58:00 -
[180] - Quote
Talking about Simpsons and beer. When weapons, technology, and economies mature faster than the leadership culture entrusted with them, disaster ensues. http://i.minus.com/ibeZ0sJewvDMBN.gif =ƒÿü |
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