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Author |
Thread Statistics | Show CCP posts - 68 post(s) |
Rhanna Khurin
Tribal Liberation Force Minmatar Republic
22
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Posted - 2014.02.07 08:41:00 -
[91] - Quote
Debowe polish wheat beer. Get's you messed up and also tastes nice. |
Plastic Psycho
Necro-Economics
1235
|
Posted - 2014.02.07 18:05:00 -
[92] - Quote
vynok wrote:Plastic Psycho wrote:So drink more. lol that just means its on tap only, can't get it in bottles thus more then likely can't get it in the states. I would really like to get my hands on a bottle of the trooper but i dont know if i can get mailed up here to alaska. Oh, I'm sure if you talk to the right distributer, and are willing to order sufficient quantity, the kegs can be brought in. So... How thirsty are you? :D |
Mikhem
Taxisk Unlimited
109
|
Posted - 2014.02.08 20:36:00 -
[93] - Quote
This thread reminded me of CCP Zymurgist who is great friend of beer. With some google search I found his recipes in old thread. Ill leave them here for you beer experts to read. Perhaps you find some useful data in them.
https://forums.eveonline.com/default.aspx?g=posts&m=71505#post71505 Mikhem
Game improvement ideas. |
silens vesica
Corsair Cartel
3001
|
Posted - 2014.02.09 03:17:00 -
[94] - Quote
Excellent - Thank you. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Didn't vote? Then you voted for NulBloc |
Herzog Wolfhammer
Sigma Special Tactics Group
4295
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Posted - 2014.02.10 19:59:00 -
[95] - Quote
Has anybody here had any experiences with conical brewing equipment? My carboys, fermenter, and related gear can fill a small pickup truck. I'd like to pare down the footprint a bit.
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Herzog Wolfhammer
Sigma Special Tactics Group
4641
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Posted - 2014.04.03 17:32:00 -
[96] - Quote
Here is the next recipe...with espresso. Get f**ked up but not sleepy.
Espresso Imperial Stout
Deep roast flavored Stout with espresso. Eight percent alcohol, not for the timid.
7 lbs Light Malt Extract
3 lbs Light Dry Malt Extract
1 lb Chocolate Malt
1/2 lb Roast Barley
1/2 lb Black Patent
1 1/2 oz Warrior Hops 20 HBUs (Boiling) 60 min
1/2 oz N Brewer Hops (Flavor) 10 min
Wyeast Irish Ale Yeast
1 tsp Amylase Enzyme
1 pint Espresso shots (strong coffee)
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked, Chocolate Malt, Roast Barley, and Black Patent Malt to 1 1/2 gals of cold water and bring to a boil. Remove the grain. Add the Light Malt Extract and Light Dry Malt Extract and bring to a boil. Add 1 1/2 oz of Warrior hops. Boil for 50 mins. Add 1/2 oz of N Brewer hops and continue to boil for 10 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70-¦. Ferment at 65-¦ for 7 days or until fermentation slows. Rack to a secondary fermenter. Add the pint of espresso (fresh brewed and still hot). Let it age 1 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
Bring back DEEEEP Space! |
Baneken
Arctic Light Inc. Arctic Light
190
|
Posted - 2014.04.03 18:33:00 -
[97] - Quote
Do we count "Easter mead" ? Just made batch today was toying with the idea of using wine yeast instead of baking yeast but kids also love the stuff so I had to nix the idea.
Here's the recipe: 16L of water 1kg of farine sugar (farine sugar is normal sugar & syrup) 1kg of normal sugar 25g of Baking yeast 1/2 lemon Raisins
Boil some water, dilute sugar in to water, throw in lemon, let cool, add in the yeast and ferment for 2 weeks. Add in the raisins when bottling (they rise to top when there's enough carbon dioxide in the bottle).
For beer I usually have to drink local lagers (karhu lapin kulta, koff and what have you) because imported beers cost you about 3,50Gé¼ for a small bottle and larger bottles can go up to 10Gé¼ a piece depending on alcohol content (because god forbid you might get drunk otherwise). |
vynok
Sub Par. Beacon Light Alliance
3
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Posted - 2014.04.03 18:52:00 -
[98] - Quote
Baneken wrote:Do we count "Easter mead" ? Just made batch today was toying with the idea of using wine yeast instead of baking yeast but kids also love the stuff so I had to nix the idea.
Here's the recipe: 16L of water 1kg of farine sugar (farine sugar is normal sugar & syrup) 1kg of normal sugar 25g of Baking yeast 1/2 lemon Raisins
Boil some water, dilute sugar in to water, throw in lemon, let cool, add in the yeast and ferment for 2 weeks. Add in the raisins when bottling (they rise to top when there's enough carbon dioxide in the bottle).
For beer I usually have to drink local lagers (karhu lapin kulta, koff and what have you) because imported beers cost you about 3,50Gé¼ for a small bottle and larger bottles can go up to 10Gé¼ a piece depending on alcohol content (because god forbid you might get drunk otherwise). Looks like a white lightening recipe my uncle had dug up out of some old book. With wine yeast you are going to get a much drier product since certain strains can easily go as high as 18% alcohol. If you are trying to leave a little residual sweetness you could either A go with ale yeast (usually peters out at about 9%) or you could let it ferment all the way out with a champagne yeast then after fermentation is complete add a product called potassium sorbate (which will keep the yeast from becoming active again) then you can back sweeten with your choice of sweetener (apple juice, sugar, grape juice ect ect). Then if a guy want to get real crazy you could throw it on about 12 lbs of co2 for a week or so and have so have adult soda pop. |
Baneken
Arctic Light Inc. Arctic Light
190
|
Posted - 2014.04.03 19:07:00 -
[99] - Quote
Thanks for the heads up I'm not first time making "home wines" so I know the drill.
The mead is normally made with baking yeast because it's meant to be "safe for kids" but I'll give that stronger yeast a go and see what happens. I would also love to try out a honey mead but given honeys anti-bacterial and anti fungal traits I'm not sure how to get it to ferment properly. |
vynok
Sub Par. Beacon Light Alliance
3
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Posted - 2014.04.03 19:38:00 -
[100] - Quote
Herzog Wolfhammer wrote:Here is the next recipe...with espresso. Get f**ked up but not sleepy.
thats a whole lot of bittering hops (warrior usaully runs around 15% alpha acid), I ran this through my brewing software and it looks like the IBUs are going to come out around 83 (that's around the specs for a pretty bitter IPA), it would be a shame to cover up that coffee flavor by over doing the bittering hops. Have you made this recipe before?
Also why the addition of the Alpha Amylase usually you throw that in if you have a grain bill with large % of adjuncts (corn, rice,oats ect.ect.)
The hop sparging step looks interesting, that's a technique i have never heard of. I just tried first wort hopping for the first time and I have to say I wasn't impressed with the results.
here's one I will throw out their for you guys to have some fun with:
Quote:Orange Creamcicle Blond
10 lb Pale Malt (2 Row) US 1 lb Corn, Flaked 1 lb Munich Malt - 10L 1 lb Milk Sugar (Lactose) 0.25 oz Falconer's Flight [11.00 %] - Boil 60.0 min 0.25 oz Falconer's Flight [11.00 %] - Boil 15.0 min 0.50 oz Falconer's Flight [11.00 %] - Boil 10.0 min 1.0 pkg Safale American (DCL Yeast #US-05) 2.50 oz Oak Chips (Secondary 7.0 days) 1.00 lb Oranges, Naval (quartered) (Secondary 5.0 days)
Mash in at 150 degrees F for 60 minutes You can sub out the 2 row for 5 lbs pilsner liquid malt extract and 3 lbs of pilsner dry may malt extract. If orange flavor is not strong enough (sample it from the secondary) add in a couple pounds of whole split kumquats.
I enjoy brewing beers that are a bit extreme. If it says it is a coffee porter i better by god be able to taste the coffee. There are to many fringe beers out there that list all the fancy ingredients and it looks great on a label but i would say about 60% of the time its just there to dress the label up. I also do a pretty kick ass pecan dopplebock but thats one of the ones i keep to myself. I also just did an Imperial Red with 10 veined and seeded serrano peppers (this is the second run on it, the first batch was gone in about 2 weeks) that has a real nice chili flavor that meshes really well with the toasted flavor of the red. |
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vynok
Sub Par. Beacon Light Alliance
5
|
Posted - 2014.04.03 19:50:00 -
[101] - Quote
Baneken wrote:Thanks for the heads up I'm not first time making "home wines" so I know the drill. The mead is normally made with baking yeast because it's meant to be "safe for kids" but I'll give that stronger yeast a go and see what happens. I would also love to try out a honey mead but given honeys anti-bacterial and anti fungal traits I'm not sure how to get it to ferment properly.
Honey Mead isn't as bad you think to ferment out it just takes forever. The trick is to never boil the honey (it preserves the aromatics and flavor) just infuse it in 160 degree F water. The trick to keep it from getting stuck is make sure you add lots of nutrients and dont be afraid to aerate the hell out of it (even while its fermenting, mead doesnt oxidize like wine). I base all my mead recipes off of 3 lbs of mead (a kilo i think) to 1 gallon of water (4 liters?). that seems to be a good starting point. from there you can have all kinds of fun. My wife did a blueberry wine/ honey mead blend, Blood orange mead, cycsers (made with unpasteurized apple cider instead of water and 3 pounds of honey per gallon). The thing with true mead is you like i said it takes time to ferment out and also age (at least a year of aging)
I can tell you this if you are a wine maker and haven't tried making a blueberry wine I highly suggest it. We make a lot of wine and beer and that blueberry is some of the best wine I have ever had.
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Herzog Wolfhammer
Sigma Special Tactics Group
4661
|
Posted - 2014.04.04 20:19:00 -
[102] - Quote
vynok wrote:Herzog Wolfhammer wrote:Here is the next recipe...with espresso. Get f**ked up but not sleepy. thats a whole lot of bittering hops (warrior usaully runs around 15% alpha acid), I ran this through my brewing software and it looks like the IBUs are going to come out around 83 (that's around the specs for a pretty bitter IPA), it would be a shame to cover up that coffee flavor by over doing the bittering hops. Have you made this recipe before? Also why the addition of the Alpha Amylase usually you throw that in if you have a grain bill with large % of adjuncts (corn, rice,oats ect.ect.) The hop sparging step looks interesting, that's a technique i have never heard of. I just tried first wort hopping for the first time and I have to say I wasn't impressed with the results. here's one I will throw out their for you guys to have some fun with: Quote:Orange Creamcicle Blond
10 lb Pale Malt (2 Row) US 1 lb Corn, Flaked 1 lb Munich Malt - 10L 1 lb Milk Sugar (Lactose) 0.25 oz Falconer's Flight [11.00 %] - Boil 60.0 min 0.25 oz Falconer's Flight [11.00 %] - Boil 15.0 min 0.50 oz Falconer's Flight [11.00 %] - Boil 10.0 min 1.0 pkg Safale American (DCL Yeast #US-05) 2.50 oz Oak Chips (Secondary 7.0 days) 1.00 lb Oranges, Naval (quartered) (Secondary 5.0 days)
Mash in at 150 degrees F for 60 minutes You can sub out the 2 row for 5 lbs pilsner liquid malt extract and 3 lbs of pilsner dry may malt extract. If orange flavor is not strong enough (sample it from the secondary) add in a couple pounds of whole split kumquats. I enjoy brewing beers that are a bit extreme. If it says it is a coffee porter i better by god be able to taste the coffee. There are to many fringe beers out there that list all the fancy ingredients and it looks great on a label but i would say about 60% of the time its just there to dress the label up. I also do a pretty kick ass pecan dopplebock but thats one of the ones i keep to myself. I also just did an Imperial Red with 10 veined and seeded serrano peppers (this is the second run on it, the first batch was gone in about 2 weeks) that has a real nice chili flavor that meshes really well with the toasted flavor of the red.
If you like extreme or odd beers, and I certainly do, then you will love this book - you won't be able to put it down. There's also... let me find it... referenced in that book - ah here it is! (yeah published in 1669)
TELL Me this is not a good read
Quote:TO MAKE WINE OF CHERRIES ALONE
Take one hundred pounds weight, or what quantity you please, of ripe, but sound, pure, dry and well gathered Cherries. Bruise and mash them with your hands to press out all their juyce, which strain through a boulter cloth, into a deep narrow Woodden tub, and cover it close with clothes. It will begin to work and ferment within three or four hours, and a thick foul scum will rise to the top. Skim it off as it riseth to any good head, and presently cover it again. Do this till no more great quantity of scum arise, which will be four or five times, or more. And by this means the Liquor will become clear, all the gross muddy parts rising up in scum to the top. When you find that the height of the working is past, and that it begins to go less, tun it into a barrel, letting it run again through a boulter, to keep out all the gross feculent substance. If you should let it stay before you tun it up, till the working were too much deaded, the wine would prove dead. Let it remain in the barrel close stopped, a month or five weeks. Then draw it into bottles, into each of which put a lump of fine Sugar, before you draw the wine into it, and stop them very close, and set them in a cold Cellar. You may drink them after three or four months. This wine is exceeding pleasant, strong, spiritful and comfortable.
"feculent" Bring back DEEEEP Space! |
vynok
Sub Par. Beacon Light Alliance
5
|
Posted - 2014.04.04 20:38:00 -
[103] - Quote
There was an issue with parsing this post's BBCode |
Dersen Lowery
Laurentson INC StructureDamage
1084
|
Posted - 2014.04.04 21:05:00 -
[104] - Quote
I have just discovered the Empyrean Brewery. They make a seriously good stout, and a damn good porter, and with a name like that, how can I refuse? Proud founder and member of the Belligerent Desirables. |
Markku Laaksonen
EVE University Ivy League
436
|
Posted - 2014.04.07 12:13:00 -
[105] - Quote
CCP Sledgehammered DUST 514 Recruit Code - https://dust514.com/recruit/zluCyb/
EVE Buddy Invite - https://secure.eveonline.com/trial/?invc=047203f1-4124-42a1-b36f-39ca8ae5d6e2&action=buddy
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CCP Sledgehammer
C C P C C P Alliance
70
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Posted - 2014.04.08 17:45:00 -
[106] - Quote
Markku Laaksonen wrote:CCP Sledgehammered
Nice :D
I'm also quite a fan of the drunken LotR Elf, Legless Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Herzav
Perkone Caldari State
21
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Posted - 2014.04.08 21:22:00 -
[107] - Quote
Do I taste(or smell) little to no national pride for one's own country beer here?
Or is it because it's limited to the blue collar class and everyone here drinks beer made from virgin casks and brewed by virgins?
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vynok
Sub Par. Beacon Light Alliance
7
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Posted - 2014.04.08 22:13:00 -
[108] - Quote
Herzav wrote:Do I taste(or smell) little to no national pride for one's own country beer here?
Or is it because it's limited to the blue collar class and everyone here drinks beer made from virgin casks and brewed by virgins?
What national beer are you referring to? Hopefully not BMC because they aren't even american companies anymore (and haven't been for several years.) In fact in the US I do believe Sam Adams is now currently the largest US owned brewing co.
Now if your talking about American Light Lagers, that catagory was basically (iirc) a second running from the German pils that was brought over by German immigrants in the 1840s during the push west for gold. Personally I view beer like food, I am a red blooded american but I don't eat cheeseburgers and hot dogs every night for dinner, in fact I would take a nice steaming plate of eggplant parmesan over a hot dog any day.
Now I am not knocking anyone for drinking light lagers, but I myself prefer variety (and yes that includes the occasional coors),but like I said i treat beer like food and i don't like eating the same bolgna sandwich ever time I eat a meal. |
Herzog Wolfhammer
Sigma Special Tactics Group
4699
|
Posted - 2014.04.09 00:53:00 -
[109] - Quote
OK pitched the yeast 2 hours ago where's mah bubbles? Bring back DEEEEP Space! |
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CCP Sledgehammer
C C P C C P Alliance
70
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Posted - 2014.04.09 10:37:00 -
[110] - Quote
Herzog Wolfhammer wrote:OK pitched the yeast 2 hours ago where's mah bubbles?
Patience my young apprentice! Some yeasts have lag times of a couple of days. What yeast did you pitch? Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
70
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Posted - 2014.04.09 10:38:00 -
[111] - Quote
Herzav wrote:Do I taste(or smell) little to no national pride for one's own country beer here?
Or is it because it's limited to the blue collar class and everyone here drinks beer made from virgin casks and brewed by virgins?
Referring to my choices on the opening post of this thread? Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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mr ed thehouseofed
Sebiestor Tribe Minmatar Republic
700
|
Posted - 2014.04.09 11:20:00 -
[112] - Quote
as an aussie , we know our beers . these are my favorites at the moment
1 Coopers Original Pale Ale, 4.5% alcohol 2 Coopers Extra Strong Vintage Ale 2012, 7.5% alcohol 3 Ekim After Battle Pale Ale, 5.4-5.8% alcohol 4 Feral Hop Hog, India Pale Ale, 5.8% alcohol 5 James Squire Four Wives Pilsener, 5% alcohol 6 Kooind Pale Ale, 4.7% alcohol 7 Little Creatures Pale Ale, 5.2% alcohol
no 7 my preferred choice at the moment
real gamers only need one toon . i want a eve pinball machine make it so CCP |
Zappity
Stay Frosty. A Band Apart.
953
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Posted - 2014.04.09 11:34:00 -
[113] - Quote
Ila Gant wrote:CCP Sledgehammer wrote:Ila Gant wrote:Samuel Adams Octoberfest or Boston Lager. But single malts are more my thing. Single malts eh? Go on then... I believe CCP Antiquarian would love to hear about that! Good shout on the Boston Lager. I get criticised for it but it's a fine brew. How about we start with Glenmorangie 10yo (Original), Macallan 15yo, and Laphroaig 18yo? If those are to your taste try and get hold of a 15 or 21 Mortlach. I was very surprised.
However, being Aussie I will leave this here. Even more surprising! I thought I was mad the first time I tried it and loved it:
m.smh.com.au/executive-style/top-drop/tassie-whisky-named-worlds-best-single-malt-20140321-357lc.html Zappity's Adventures for a taste of lowsec. |
Zappity
Stay Frosty. A Band Apart.
954
|
Posted - 2014.04.09 11:55:00 -
[114] - Quote
CCP Sledgehammer wrote:Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)
Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg Wheat Malt, EBC 3-5 = 200g CaraPils, EBC 3-5 = 500g CaraRed, EBC 40-50 = 200g
Mash with 12l @ 69-¦C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.
Batch Sparged up to 20L @ ~74-¦C
Preboil Volume: 20L; Preboil Gravity: 1.038
HOPS: Amarillo, 9.5%: 10g @ 60min Nelson Sauvin, 11.8%, 10g @ 30 min Amarillo, 5g @ 10min Nelson, 5g @ 10min Amarillo, 2.5g @ 2min Nelson, 2.5g @ 2 min
Postboil Volume: 17l, Original Gravity: 1.048
Pitched with Safale US-05 @ 20-¦C, 18/01/14 @ 23:15
Fermenting at stable 19-¦C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.
Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.
How does that sound? I was going for a fresh session Pale. Sigh. This brings back memories. Not sure why I stopped brewing - time to pick it up again. Thanks for the reminder! Zappity's Adventures for a taste of lowsec. |
Herzog Wolfhammer
Sigma Special Tactics Group
4716
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Posted - 2014.04.11 18:43:00 -
[115] - Quote
CCP Sledgehammer wrote:Herzog Wolfhammer wrote:OK pitched the yeast 2 hours ago where's mah bubbles? Patience my young apprentice! Some yeasts have lag times of a couple of days. What yeast did you pitch?
Wyeast Irish Ale Yeast - takes time to wake up. I get it in the packet of activator, the kind that has the yeast in a sealed packet inside the packet of "food". So you smack it and let it sit for a few hours and the packet inflates.
Once I got the bubbles, boy did I get bubbles. I'm having to up the fermentation temp a few degrees to ensure it's stable though - and end up having to choose between stronger beer with less body or more body but.. having foam coming out in the secondary after the racking which means I have to extend aging or have "gushers".
Temp control is probably the most difficult problem in home brewing. If you live in a place where the house gets cold at night and hot in the daytime, this can ruin the beer. I've also had large amounts of wine get ruined because of that.
So I learned the hard way why brewing and cellars are associated.
Tips for blowoff (for you non brewers who wandered in here):
Put it in your hair or give it to your girlfriend to put in their hair. You see people putting off-the-shelf crap beer in their hair and wondering why it does not work? Because the concept comes from the days when most beer was brewed at home and it was mainly women doing the brewing. Real vitamin B rich beer works wonders. Also, the traub from the primary fermenter - that stinkly smelly goo - is the best. No the smell of it does not stay in the hair.
I find that there could be up to 1 gallon of blowoff. The first half smells good and the second smells bad. You use the second for your hair but the first half that smells good, use it for cooking.
Wolfhammer's Brutalicious Meat Soak or BBQ sauce made from Beer Blowoff:
Any copious amount of beer blowoff, the first wave of which that smells good. Mustard. Tomato Paste or Ketchup. Small amount of soy sauce (properly fermented organic type, not the other crap that gives you man boobs - man boobs are not brutal, just weird) or even better the liquid amino replacement for soy - large amount. Paprika Sea salt Sage Molasses Some olive oil Balsamic vinegar The juice from a can of black olives The tears of your enemies (preferably extracted with weapons - it's brutal)
Put all ingredients together and stir it with the butt of a military rifle.
The ratio of mustard and tomato paste are to taste and for consistency. You want this stuff loose for a marinade but you can cook with this as a BBQ sauce for ribs if you make it thick enough. It's also an option to soak your meat in it as a meat soak, and then after removing the meat, boils the soak down and add more tomato paste and ketchup and molasses to convert it to sauce.
And if anybody does not like it, use a tomahawk on them. Bring back DEEEEP Space! |
Richard Desturned
GoonWaffe Goonswarm Federation
1822
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Posted - 2014.04.11 19:32:00 -
[116] - Quote
i prefer triple distilled protobeer
in other words, scotch npc alts have no opinions worth consideration |
Herzog Wolfhammer
Sigma Special Tactics Group
4717
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Posted - 2014.04.12 01:13:00 -
[117] - Quote
I should not have posted that meat soak recipe. Now I'm starving and my GF stopped feeding me months ago.
Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
4838
|
Posted - 2014.04.27 21:48:00 -
[118] - Quote
Good God that espresso stout is strong.
Bring back DEEEEP Space! |
Faenir Antollare
University of Caille Gallente Federation
256
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Posted - 2014.04.28 06:45:00 -
[119] - Quote
My very fave was the old Boddingtons bitter from the Strangeways brewery before Whitbreads bought it out, was a magnificent slurp but like the Guinness it was never a good traveler. If we could have a roll-back to the early `90's and I was a wealthy man I would buy the company just so as to preserve something that was really rather special.
Nowadays, with good actual Ales getting more difficult to find locally I tend mostly to lose myself in the odd gallon of Marston's Pedigree, a quite famous brew in the UK and one that doesn't need any plugging.
If I am out and about, say fishing (I travel all over the country in search of that perfect river swim) the King of Ale's taste wise that I know of now has to be Herefordshire's very own Wye Valley Pale Ale. In no way can it be considered a strong beer (it's Pale Ale lol) but light crisp and refreshing, absolutely perfect for that hot or cold day when neither the Salmon nor the Barbel are playing and you need to keep your wits about you for fishing later on through the night. Connoisseurs of the genuine finer slurps in life could do a lot worse if they ever find themselves around the Symonds Yat/Hunstmans Bridge are and nip into the "Saracens Head". Truly spectacular! |
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CCP Lebowski
Sebiestor Tribe Minmatar Republic
103
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Posted - 2014.04.28 10:52:00 -
[120] - Quote
This thread is making me thirsty! Good job that Sledgehammer, Goliath and myself are running the Liver Incursion this year at Fanfest!
I heartily recommend anyone who is attending Fanfest to join us, it should be an absolute mess (In the best way possible) CCP Lebowski | EVE Quality Assurance | Team Five-0
https://twitter.com/ccp_lebowski |
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