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What you sippin on?

This is the best scotch I have ever had. I got it as a "gift" from a fellow alcoholic trying to quit. I wish I could afford to drink it.

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VINYLONE said:
Ok, so I had a beer yesterday before work and one today.

Added to likability list:

Yes
Third Cousin
UGLI
Worker
Goldilocks (I thought this was pretty meh)

I still have more than a few bottles left and for that I am thankful.
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One thing that sucks about giving away beer... people having your beer when you're buying the cheap stuff from the gas station.

I'll be kegging a batch of YES fermented with a seasonal yeast this weekend. But until then I'm out.

Goldilocks is a blend of YES and Worker Bee Bitter. Chance they were more oxygen exposed because I had to pour half a bottle from one keg then hook up the other keg and top off. Oxygen is a major killer as beer ages.

But I'd say none of the beers from those I sent are the best of their kind. I'm still troubleshooting but sure I'll figure it out pretty quick. They all share a subtle astringent quality that is unintended. My last batch had that as well but much less pronounced. When I taste this current batch I'll have a good idea of what was up with those beers. All those beers were the first ones on my new system. That may not be to blame, but several things changed all at once, not just the brew system, and I'm down to a few different possible causes.
 
Bourbon is generally considered to be from Kentucky :fistpump:

The law. While knocking back a dram of bourbon is a decidedly carefree exercise, making it is exceedingly technical and requires that the whiskey meet a rigid set of criteria. The Federal Standards of Identity for Bourbon stipulate what is and what isn’t bourbon. For a whiskey to call itself bourbon, its mash, the mixture of grains from which the product is distilled, must contain at least 51% corn. (The rest of the mash is usually filled out with malted barley and either rye or wheat.) The mash must be distilled at 160 proof or less, put into the barrel at 125 proof or less, and it must not contain any additives. The distillate must be aged in a new charred oak barrel. (Most often these barrels are white oak, but they can be any variety of oak.) If you distill a whiskey in your kitchen that meets all of these standards, congrats, you’ve made bourbon. Also, you’ve broken the law; the ATF is probably outside your house right now.
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Dat red stagg bourbon whiskey doe
 
King Cy said:
I drank some $200 scotch at a wedding this past weekend. I guess it was good, I'm not really a person who ever drinks hard alcohol.
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...well, from your photo it would seem to me that your beverage of choice would be "Schlitz Malt Liquor" or maybe "English 800" or perhaps "Boone's Farm" wine, or perhaps if you indulge in the hard stuff maybe "Mad Dog 20-20?" Have you ever had "Bumpy Gin?"
 
carolinajazz said:
...well, from your photo it would seem to me that your beverage of choice would be "Schlitz Malt Liquor" or maybe "English 800" or perhaps "Boone's Farm" wine, or perhaps if you indulge in the hard stuff maybe "Mad Dog 20-20?" Have you ever had "Bumpy Gin?"
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Haha.. That's not him in his avi.

Dumb ****.
 
I've found that a shot of "Old Forester" bourbon, which is 84 proof...chased with an 8 oz "Bud Light" will make you sleep like a baby! "Old Forester" is a very nice inexpensive bourbon that beats the traditional brands like "Jim Beam" and it only costs a few cents more! My Scotch of choice is "Glen Levitts"! But I won't turn down any single malt Scotch offered!
 
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