« on: November 24, 2011, 03:23:48 AM »
Whew! I was ready to post my first insult on this forum.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
The Hop Union Hop Variety Handbook is here...
"Ge" was definitely not a typo. It's the slang version of "gij". It's "southern speak" in both Holland and Belgium. That said, my knowledge base stopped updating in the early 80's. I suspect only the old farts (like me) talk like that now.
Hiding behind an alias?
Not feeding data miners is more to the point.
Many of us prefer not to have everything we've ever written on the internet out there for anyone with a search engine to see - forever. It kinda throws a wet blanket on the joking around with friends aspect of an informal forum.
On this forum, trolls get the message pretty quickly. We're a friendly lot, and trollism is highly discouraged.
If you have a burning desire to know someone's name you can always send them a PM.
Here is my problem, Im starting to homebrew in my apartment but it is always over 70 degrees in here. Ive been looking at getting a wine cooler but all the ones I can find only go up to 64 degrees. Any ideas on how to ferment?
sorghum is both a cane and a grain. the sap from the cane is boiled to make sorghum molasses but the seed of the sorghum can also be malted, mashed and fermented into a beer. Much lighter flavour and can be used as 100% of the grist whereas sorghum molasses is too strong a flavour for that.
as can quinoa, amaranth (although those tiny little seeds are a PITA to deal with) and several other grains. Really any seed or grain can, in principal be malted and mashed. You can malt and mash peas or beans even. Not sure what that would taste like.
Surprised to see the amount of vitrol on that page for Belgian beers from the author. Sure the "lambics" aren't really true lambics and some of the beers are sweeter than I'd find ideal, but yow.