The Beer Thread • Page 206

Fun fact: I’ve had over half of the beers that Tired Hands has ever made. Which doesn’t seem crazy at first until you realize Tired Hands has brewed over 700 beers.

 

dude...I don't know if you know this but that's over 350 beers.

 

That's almost 375 beers!

 

Science is crazy.

 

Inertia is a property of matter

 

That’s basically 1000 beers

 

If you round up, yeah. Almost 2,000 which is a ton, in pounds.

 

Even more when you consider how much one beer actually weighs

 

I've checked in to 283 unique Bruery beers, so yeah... I get it

 

Hey @Oddpac87 did you have any success harvesting the dregs from your Hill Farmstead bottles? I'm headed there this week and looking to possibly do the same

 

I've stepped them up a couple times, but I'm not convinced it's just beer yeast. Doesn't smell/taste bad or anything, just a bit different. I'll probably toss it into a batch at some point for the hell of it and see what I get out of it though.

 

Spent way too much money on beer this weekend in Chicago:

Firestone Walker Parabola
Firestone Walker Stickee Monkee
Pipeworks S'more Money S'more Problems
Pipeworks Ninja vs. Unicorn
Hop Butcher Blazed Orange Milkshake
Half Acre Vallejo
Half Acre Double Daisy Cutter
Half Acre Deep Space
Maplewood Son of Juice

 

Double Daisy Cutter is what ya need

 

I liked last years cans better!

 

@bigmike @BlueEyesBrewing Either of you used Kveik yet? It sounds too good to be true, but I keep seeing nothing but rave review after rave review of it online, so finally grabbing some to try out. Picked up the Omega Hornindal strain.

 

Not yet. I've read up on it a bunch and have been wanting to use it just haven't gotten around to buying any yet. It does sound like a miracle yeast though haha

 

The starter they make in this video is at like full blown fermentation after 2 hours. This stuff is crazy.

 

Haha yeah, that's insane. I also like that you can just crop some of the krasusen and dry it out and then you're good to go for next time

 

Yeah, some of the old school brewing practices that these Norwegian farmhouses are using are really cool.

 

YO! Our brewer just went to the upper peninsula and did the other half of a two beer collab with Cognition Brewing and we did a Sahti-IPA hybrid with kviek yeast. He says it’ll be done fermenting in like 2-3 days max. I’ll let you know how it tastes, as I will have it in September.

 

So they went legit. The dude by the log foraged all of the juniper from fields around his home in the UP we used. Then they have this log they hollowed out called a Kuurna and they ran the wort from the mash tun into the log then caught it in the sight grant then transferred it to the kettle. Used juniper in the mash and the boil and in the kuurna. Kviek yeast and then over hopped with nobles to give it an old world IPA feel in a Norwegian style. I’m fucking pumped.

Two weeks ago cognition drove down here and we brewed an imperial saison steeped with Yarrow that cognition guys that they foraged from the UP. It got plum purée and it’s going to go into Cabernet barrels. Saison actually finished fermenting in 3 days with normal saison yeast (though was a re-pitch from about a month ago).

 

That's ridiculously awesome.

 

I wish I could’ve gone but I had an event. But we have a beer fest up in the UP in September so I’ll get to hang and drink the beer. But yeah, one of the coolest moments I’ve had has been helping organize this collab with our brewer and our owners just kind of backed off and let us have free reign on what we were doing. Really rejuvenated me with the industry.

 

Both of those collabs sound incredible. Can't wait to hear how they turned out