WHAT'S THAT STUFF FLOATING IN MY BEER???
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- Опубликовано: 5 ноя 2023
- TELL US YOUR FAVORITE BEER IN THE COMMENTS!
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#keepitwet
#liquorstore
#wisdom
#beer
#fermentation
#brewingbeer 
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Good champagne has the same issue. It's the reason why the bottom has a debit and you're not supposed to drain it all out. It's kind of like these people never drunk actual brewed coffee from their own coffee pot or from their tea pictures because there's always a little bit of sediment in it that's why you're not supposed to drink it all and always leave a small maybe half an ounce of liquid. And if you drink tea with tea leaves you definitely know about the residuals
I don‘t know why some people are like this. They need to understand that not everything is just water with taste or juice
Bruv this aint a real video.
@@fire-ballmc9741people are really like that tho, doubt you know anything about that
What
@@fire-ballmc9741fr like who is this guy💀
Bruh it literally is water with stuff in it😂 that’s all juice too😮!
Can I have my refund? No but you can have this tube of Monistat.
😂😂😂😂
Great vid. Keep up the content!
The yeast ain't dead bro, they run out of food so they go dormant.
I love my beer milk to have sediment chunks
We have some beers here in Australia you gently roll on their sides before serving them. Give that a go.
Why?
@@TheKopakah Ask Coopers.
Even I can appreciate the natural quality, and I'm the type who just wants to get it in, not spend any time actually drinking it, chase with coffee or something. Those who appreciate to sip I respect it, though I will never really understand making fun drinks of alcohol, to me it is just medicine, the easier the better lol
sounds like alcoholism icl
Almost all indie brews have things floating in it.
I edged to this
Closest either of these guys will get to getting someone off
I edged to this x2
God I miss Yuengling. Cannot wait to be on the east coast for a couple weeks. Taking as much back with me as possible in my checked bag. Packing light for that very reason.
They don't sell it on the West Coast at all?
@@LALopezWei nope. And doesn’t seem like they have plans to unfortunately
@@Icebearhaswares that is unfortunate! That's how I feel with the Jarritos hard soda. I really want to try it but it's only in the Midwest rn and doesn't seem like it'll come here.
Love his shirt
@@LALopezWei Can't you buy some regular Jarritos and add enough everclear to it that the abv is the about equal to the retail product?
I don't know if that's a horrible idea for any reason but idk lol
Its like people who wont drink juice with pulp
Based channel
Save it for a few years and the beer will only get better and slightly higher in abv
Genuinely asking but how would that work if the yeast is dead
@@bradyblankenship9182 the second fermentation can last longer see it as a ripen proces. So you can take a brown ale form westmalle for example and taste the difrence between fresh and two years.
You need to store it in a dark roomtemp place or it can go bad.
@@bradyblankenship9182because it ain't dead, it's dormant.
Orval is expensive af and I don't understand why.
The ale is made in a single Belgian Trappist abbey (as it has been for centuries) and the export cost is a factor--plus all profits above operating expenses go to charity. And don't forget: the yeast in the bottom of the bottle is loaded with B vitamins!
@@1kinnakeeter i've had all sorts of Belgian ales and most are better than Orval in my opinion.
The Trappist ales all have their own unique yeast strains which affect the flavor profile. I'm glad you enjoy Belgian ales which are some of the world's best. @@YolandaPlayne
@@1kinnakeeter My favorite so far is Gulden Draak and Chimay Triple, which are pretty much the best ones you can find in America
When it comes to Monastic Ales, the biggest factor of price is import costs. However, other factors can also play a role. Bottle-conditioned beers are oftentimes more expensive and a monastic brewery following older, traditional methods will have a higher operating cost than modern, automated breweries. Ingredient cost can also be a factor in some monastic styles, such as trippel or "quadruppel" (referred to as Belgian Dark Strong Ale by BJCP). They require a much higher mass of malt than lighter styles, to account for both the desire for higher ABV and the drop in mash efficiency that comes with heavy grain bills.
🤓
Nothing wrong with not wanting yeast boogers. Had that issue with North Coast Old Rasputin. Every bottle had a bunch of yeasty cumshots. There are multiple reasons it occurs but very common with micros and the sort because of how they fill their bottles. NC sent me a bunch of free stuff but the experience of slurping up a boogie definitely put me off forever.
This guy i like
The other guy not so much
You need to mix it with banana juice