Drinking some of my home-brewed wheat beer. Followed by a few glasses of Wild Turkey American Honey on ice. Then, off to the bar to prowl on women who will never be as vulnerable as they are alone the night of Valentine's Day at a bar.

Godspeed.

http://www.city-data.com/forum/attac...san-miguel.jpg

^ Still watered-down cheapskate trash, but I'd have it over Stella and Grolsch anyday.

I had some chocolate milk and it was deeeeeeeeeeeeeeeelicous.

Appreciate your word of support... Unfortunately, no amount of alcohol could stop last night from being a gaggle of cocks. While the 13 dudes sat around in an empty bar, the single women must have been lounging at home with a pint... of ice cream, lying in a dark room in a pair of sweat pants while watching The Notebook. There I was at the bar drinking whiskey, surrounded by dudes. Mmm, this drink tastes like shattered dreams.

I've still never had a home-made beer that halfway didn't taste like dick. I've stuck to the recipe, tried adding some of my own stuff, nothing works. And not just mine, but friends that have made it, too.

Funny you say that, because I hated my beer at first. I've shared it with quite a few people, and after I received all positive reviews (including, 'this is the best beer I've ever tasted') I had to put my foot down. I said, 'stop being nice, the beer is not that good!'. The response to this was 'you are your own harshest critic'. That's very true. I'm still not convinced it's THAT good, but I've come to appreciate and enjoy it a little more.

You might talk to your local brew shop employee about how to improve your taste, but there are a lot of factors that can ruin a beer outside of just the ingredients. Sanitation and exposure are equally, if not more important than the combination of ingredients. Anything your wort touches after being boiled needs to be properly sanitized and dried- from your carboy all the way down to the bottlecaps. No rinsing your tools after using the sanitizing solution either, that just reintroduces bacteria. Bacteria kills a beers flavor. So that means avoid all exposure to air, if possible. Also, keep it in a dark place away from light. Something I didn't do, but may be helpful as well, is measuring the specific gravity of the beer at different phases. The recipe should give you a beginning and final gravity range that is expected, and you'll know if it's been properly fermented if it hits those milestones. Also, patience helps- not only during fermentation, but after bottling. If you can, wait 6 weeks before opening your bottled beer to drink. The flavor will only improve.

I'm a noob, but I learned a lot through my first attempt- and I'm gearing up for my second batch (an IPA). If you have any questions, holla!

There was a couple good bits of info in there. I had heard to keep it out of light and all that, but I was lazy with that and didn't realize it was a big deal. The other big thing is bottling them for six weeks. I tried to be patient by leaving it in the bag for a while, but I drank it as soon as I poored it.

Thanks for the tips.

Man, I've been wanting to learn homebrewing as well. A friend of mine does it and he makes some of the most delicious beer I've ever had.

Anyway, right now, I'm having a cuppa cola tea.

http://www.travelinireland.com/pictu...on-whiskey.jpg

:yeah: