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Thread: times are tough

  1. #61
    Busting airs/NJshredmachine would be able to double the profit if they sold it

  2. #62
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    man cascade hops are the best i love them

  3. #63
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    Is that sandwich you're eating for sale?
    Last edited by KillaKiel; May 16, 2013 at 02:41 PM. Reason: speaking proper English

  4. #64
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    Come on up here to Philly/Camden.....buy a finger/egg..............

    Bring back down to Carolina or wherever......step on 4 or 5 times and sell it to TeenMom2 sensation Janelle E and her pals. Sit back and count your money.

    Repeat process.

    Actually, you should have had your parents pay for college.

  5. #65
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    Quote Originally Posted by Brode View Post
    Busting airs/NJshredmachine would be able to double the profit if they sold it
    Yeah, and once the IPO happens he'll bank money off the stocks.

  6. #66
    Quote Originally Posted by Erock View Post
    Trev, if you're sharp enough you can read into this conversation and find the little nugget of an idea for a way to make a little cash. There are a couple home brew stores around here I'm sure would like to sell some locally grown fresh hops.....
    dude lead me to ascendency of a jedi master, i am merely a padawan

  7. #67
    Quote Originally Posted by trevolution View Post
    dude lead me to ascendency of a jedi master, i am merely a padawan
    already sold the longboard, crutches and modem. more **** to come soon!

  8. #68
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    ...I'm still waiting on the price of that sandwich

  9. #69
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    Quote Originally Posted by brewengineer View Post
    Most home brewers are afraid of that style. I love making pilseners, but have no refrigerator for lagering currently.
    Man....nobody should be afraid of lagering...why would you be? Up north here lagering is absolutely no problem at all, and you certainly dont need a refridgerator.

    I've brewed many batches of lager in the winter....back room with no heat allows several weeks for lager fermentation at 50-55 degree range.

    Rack into carboy, set in unheated garage for six weeks in which the garage is generally in the 35-45 degree range.

    NO PROBLEM.

    a few years ago, I made 10 gallons of pale wort and split off 5 gallons off for ale yeast fermentation at the normal temperature range and 5 gallons for lager yeast fermentation and lagering as above just to taste the lager vs. ale difference for exact duplicate ingredients. Definately noticed the cleaner crisper lager effect.

  10. #70
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    Quote Originally Posted by mitchell View Post
    Man....nobody should be afraid of lagering...why would you be? Up north here lagering is absolutely no problem at all, and you certainly dont need a refridgerator.

    I've brewed many batches of lager in the winter....back room with no heat allows several weeks for lager fermentation at 50-55 degree range.

    Rack into carboy, set in unheated garage for six weeks in which the garage is generally in the 35-45 degree range.

    NO PROBLEM.

    a few years ago, I made 10 gallons of pale wort and split off 5 gallons off for ale yeast fermentation at the normal temperature range and 5 gallons for lager yeast fermentation and lagering as above just to taste the lager vs. ale difference for exact duplicate ingredients. Definately noticed the cleaner crisper lager effect.
    Lagering will normally make a cleaner beer, as warm fermentation creates esters. Not always a bad thing, but it is hard to beat a clean pils on a hot summer day. I thing most home brewers see bottom fermentation as a strange new world compared to top fermentation. I like to see people using all available methods. Now I feel like brewing a hopped up American pils after all this lager talk.