A Pig Walks Into a Bar

A pig walks into a bar. He goes up to the barman and says, “Pint of bitter please, and where’s the toilet?” The barman pours his pint and points him in the direction of the toilet. The pig comes back, finishes his pint and leaves.

Later that afternoon, another pig comes in. “Pint of bitter, please,” he says, “and where’s the toilet?”

Once again, the barman serves the pig and shows him where the toilet is. Thye pig pays, drinks up and leaves.

That evening another pig walks in. The barman is ready this time, and says to him, “There’s your pint of bitter, and the toilet’s over there.”

“Thanks for the pint” the pig says, “but I don’t need to use the toilet. I’m the little piggy that goes wee wee wee all the way home.”

Colbert

A Panda Walks Into a Bar

A panda walks into a bar, sits down and orders a sandwich. He eats the sandwich, pulls out a gun and shoots the waiter dead.

As the panda stands up to go, the bartender shouts, “Hey! Where are you going? You just shot my waiter and you didn’t pay for your sandwich!”

The panda yells back at the bartender, “Hey, I’m a PANDA! Look it up!” The bartender opens his dictionary and sees the following definition for panda:

“A tree dwelling marsupial of Asian origin, characterized by distinct black and white coloring. Eats shoots and leaves.”

— Daniel Yee

(26) Sunday, August 14, 2011 Brew Day – BVBHA1.4

Today’s beer is different in a couple of ways. First I am using a different hop schedule. This one is based on a presentation from Daniel Morey in December 2000 called “Hop Schedule Guidelines: Award Winning Homebrew and Classic Beer Style Recipes.” The second thing is a different yeast. This one is Wyeast 1768-PC English Special Bitter Yeast. It is a seasonal yeast that is currently available and is similar to 1968 London ESB Ale but slightly less flocculent. The third thing is… I cannot remember the third thing, but I am sure there was one. I’ll think of it.

I remembered the third thing. I am going to go with a different chilling regimen. Last time, I believe that I had a noticeable amount of Dimethyl sulfide (DMS). I believe that this was from my 20-minute hot steep to extract hop aromatics. This time I am going to start my whirlpool cooling right at flame out which is why I wanted to use a different hop schedule in the first place.

Oh, and there’s a fourth thing. I am not going to do any dry hopping in the fermenter. The two ounces of dry hops are all getting added in the keg!

Last night I weighed out and crushed my grain and weighed out my hops. The rest of the hops went in the freezer. I set up the brewery and measured out my mash and sparge water.

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