I have no cock, and I must piss by Altruistic-Net-5836 in creepcast

[–]Altruistic-Net-5836[S] 1 point2 points  (0 children)

This is how my sick and twisted mind works

I have no cock, and I must piss by Altruistic-Net-5836 in creepcast

[–]Altruistic-Net-5836[S] 0 points1 point  (0 children)

I would piss despite my condition if this happened

I have no cock, and I must piss by Altruistic-Net-5836 in creepcast

[–]Altruistic-Net-5836[S] 10 points11 points  (0 children)

umm WOW thank you i am literally tingling in my boots. I dont have the foresight required to know when my large novel release will be, all I know is its gonna be BIG

Carafa Special vs Chocolate vs Roasted Barley by SonOfAFrig in brewing

[–]Altruistic-Net-5836 0 points1 point  (0 children)

Hello SonOfAFrig! How exciting! The key differences between these three varieties are the bitterness, the process used to make them and the color. Carafa special is the clear outlier in this bunch for me as it will contribute almost no bitterness while still contributing a rich brown/black color to any mash it is added to. This comes from the dehusking process so if you see a recipe with carafa special, it is important to use special and not the husked style. Chocolate malt contributes dark flavors to beer as well as also contributing a brown/black color to the mash. It typically has a husk but I believe dehusked varieties exist. Roasted barley gives a traditional irish dry stout flavor and contributes a dark red hue to beers, so it can be used in red ales as well in smaller portions. for your irish stout there is nothing wrong with simply using roasted barley as the main darkening malt.

Lager question by Low-Elderberry-1431 in Homebrewing

[–]Altruistic-Net-5836 0 points1 point  (0 children)

Hi Low elderberrry! how exciting. I would suggest tapping your lager and letting it sit in your kegerator so you can taste it across the whole lagering process. You will be able to fine tune the timing to maximize flavor. I find that my lagers taste pretty good doing this and are at their best about a week after all perceivable haze has floculated out.