Originally posted by FMFOk. So I exaggerated a little. It was only a six pack. 😉
[Like with 'The Four Yorkshiremen'...] "You were lucky. We lived for three months in a brown paper bag in a septic tank. We used to have to get up at six o'clock in the morning, clean the bag, eat a crust of stale bread, go to work down mill for fourteen hours a day week in-week out. When we got home, out Dad would thrash us to sleep with his belt" ... and then, and only then, would we down a twelve pack, IF WE WERE LUCKY.
Originally posted by apathistYou ought to cc this message to "Satan" and "God" [and pin a print out to chaney3's fridge door while you're at it], as They may be - allegedly, anyway - the true culprits. Thread 170233. 😛
Excuse me, you have a point about diving, but why are you insulting girls and babies? Have you no common decency sir?
Originally posted by chaney3And I am pretty sure that these may be one or two of the few times I actually talked about it, but that in no way means that those are the only times I drink.
I am pretty sure that you said it. Specifically, 4th of July and New Years Eve. I remember such things, and it struck me at the time that you only drink twice per year.
Produce the post or quit saying I said something I did not say.
Just in case anyone is wondering why Dortmund produces such good beer.
The Dortmund water profile has a very high temporary hardness. It is also known for containing moderate levels of sulfates. The ratio of sulfates to chloride is 3.8 which, if not adjusted for brewing, will contribute to a beer that may be moderately bitter for a given hopping rate.
The city of Dortmund is located in the European country of Germany. The area around Dortmund has been settled since 885 A.D. but it was not until the 12th century that it began to evolve into a significant city. It is near the Ruhr and Emscher Rivers.
Vital Statistics
Calcium (ppm):225
Sulfates (ppm):120
Magnesium (ppm):40
Sodium (ppm):60
Chloride (ppm):60
Carbonates (ppm):180
The higher alkalinity of this water profile makes it more suitable for successful conversion of Vienna and Munich malts as well as darker, more acidic, malts.
Very high water alkalinity, such as found in this water profile can exaggerate hop bitterness.
http://www.brewerslair.com/index.php?p=brewhouse&d=water&id=&v=&term=2
Originally posted by robbie carrobieNow there is a man that likes his beer
Just in case anyone is wondering why Dortmund produces such good beer.
The Dortmund water profile has a very high temporary hardness. It is also known for containing moderate levels of sulfates. The ratio of sulfates to chloride is 3.8 which, if not adjusted for brewing, will contribute to a beer that may be moderately bitter for a given hopping r ...[text shortened]... gerate hop bitterness.
http://www.brewerslair.com/index.php?p=brewhouse&d=water&id=&v=&term=2
Originally posted by josephwHow many layers of siding does your house have ? 😀
You all need to learn how to really drink. Why just today I downed a twelve pack while siding my house between 2pm and 7pm. Got a lot done too. Did the same thing yesterday and the day before.
I just decided. I'm gonna do it again tomorrow. 🙂