Would you drink this beer?
#1
Posted 05 April 2009 - 10:16 AM
#2
Posted 05 April 2009 - 10:19 AM
#3
Posted 05 April 2009 - 10:25 AM
#4
Posted 05 April 2009 - 10:28 AM
My wife is concerned that it will kill us all. I tried to tell her that there are no known pathogens that can survive in beer, but she wouldn't hear of it.Glad to see you made it here!I'd chill it and try it. If it sucks, you are not out anything. If it's drinkable, well, you are all good.
#5
Posted 05 April 2009 - 10:33 AM
#6
Posted 05 April 2009 - 10:34 AM
So did you at least try it? Tell me you tried it.My wife is concerned that it will kill us all. I tried to tell her that there are no known pathogens that can survive in beer, but she wouldn't hear of it.
#7
Posted 05 April 2009 - 10:47 AM
#8
Posted 05 April 2009 - 10:51 AM
It is in the fridge now. I'll report back with my findings if I don't die of plague.So did you at least try it? Tell me you tried it.
#9
Posted 05 April 2009 - 10:53 AM
#10
Posted 05 April 2009 - 04:43 PM
#11
Posted 05 April 2009 - 04:48 PM
#12
Posted 05 April 2009 - 05:25 PM
damn that was some good barleywine.let me tell ya guys and gals, Casey may not have the best typing skills but he can brew some fine fine beer.You ought to post some of your recipes in the swap section. Especially the BarleywineI would drink it warm tap it now and see if it's good I have done this before for that mater it was almost 3 years I had 3 kegs they all survived the barleywine was the best smooth as can be. It should be fine. unless you are in phenix and the beer was over 100F for that year. The heat and your sanitation will be the biggest killer to that beer.You have got to try it.just one bite (sip) the little devel on your sholder said it will answer all you questions. no wonder we fell
#13
Posted 05 April 2009 - 05:36 PM
#14
Posted 05 April 2009 - 06:18 PM
#15
Posted 05 April 2009 - 07:10 PM
#16
Posted 05 April 2009 - 07:21 PM
#17
Posted 05 April 2009 - 07:51 PM
#18
Posted 05 April 2009 - 10:43 PM
Not true. It's just very rare. Think e-coli is one, seemse there was another, but hops do a pretty good job of inhibiting them. Someone correct me.My wife is concerned that it will kill us all. I tried to tell her that there are no known pathogens that can survive in beer, but she wouldn't hear of it.
#19
Posted 06 April 2009 - 08:14 AM
I predict that's the next "big thing:" Shed-Aged beer!The results are in. This beer is freaking awesome. It is much better than I remember it, and I remember it be pretty darn good. The vanilla has mellowed a bit and now serves to accent the roasty chocolatey flavors, rather than overpowering everything else. I've never let any of my beer age for more than 6 months. Now I am glad I forgot about this beer.
#20
Posted 06 April 2009 - 08:15 AM
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