Do you regulars in Politics actually even smoke weed?

I agree. I love my stouts room temp
Cold kills the true flavor of the beer. When the company say's serve ice cold, they want deadened taste buds, and hopefully you will finish that beer quick. Schaffer beer comes to mind, because the only way it was palatable was when it was at 33 degrees. I find the most flavor in a beer, when I drain (down my throat) all the beers left out from last's nights party. It must be something about the open air, like a good Bordeaux. Good beer improves, try a Newcastle, and I'll bet you that it tastes a lot better in the morning cool, than it did ice cold the night before.
 
Cold kills the true flavor of the beer. When the company say's serve ice cold, they want deadened taste buds, and hopefully you will finish that beer quick. Schaffer beer comes to mind, because the only way it was palatable was when it was at 33 degrees. I find the most flavor in a beer, when I drain (down my throat) all the beers left out from last's nights party. It must be something about the open air, like a good Bordeaux. Good beer improves, try a Newcastle, and I'll bet you that it tastes a lot better in the morning cool, than it did ice cold the night before.
Leaving it out subject to oxidisation dulls the flavour too, gives it a sorta dull wet cardboard flavour.

I don't brew beers but I do wine, mead and cider.
 
I would agree if you find yourself over-indulging, but a pint a day of beer or a glass of red wine actually does have health benefits.
I am one of those that either by DNA, or choice, think that a glass is a waste of time and effort, and thinks why have a glass, when you can have the bottle. A unfortunate curse though, mostly.
 
. I find the most flavor in a beer, when I drain (down my throat) all the beers left out from last's nights party.
i just threw up in my mouth a little.

cigarette-butt-beer-can-image.jpg
 
No worries. I wasn't asking to be an asshole. It was a serious question. I partake, but only for pain mgmtn, relaxation, and recreation. When I am baked I don't think I'd EVER wade over here.
No, I couldn't even hold a thought long enough to try and post anything coherent in this forum. (yes, go ahead…airhead jokes welcome as I know I just walked right into that one)
You just don't smoke enough.
 
I suppose I'm twofold lucky, I have a low tolerance, despite that I grow tolerance quite quickly, and since everything I grow is the strongest stuff I can get, this works out for me. I mainly smoke for work purposes, art and school, so usually keep it below 2-3 grams daily with. 3 week breaks after every harvest (10 weeks) thAt way I can taste test my new harvests once they have about 3 weeks cure going.
 
Leaving it out subject to oxidisation dulls the flavour too, gives it a sorta dull wet cardboard flavour.

I don't brew beers but I do wine, mead and cider.

Oxidation sucks!

I even go as far as purging my secondary fermenters and kegs with CO2 before I rack so my brews never touch oxygen once they've brewed.
 
Most of my brews get transferred to secondary at about 1.010 and then racked when they've cleared a bit into a carboy with extremely small headspace (doesn't have the potential blowoff issues you get with your beer).

Got a fresh batch of mead going since 2 days ago, bubbling like a mofo but I digress.

This is related to the OP because I do most of my brewing high?
 
I am one of those that either by DNA, or choice, think that a glass is a waste of time and effort, and thinks why have a glass, when you can have the bottle. A unfortunate curse though, mostly.

i love a warm, canned shaeffer now and again as tribute to great-gramma.

just slightly cool..when i was 5..beer and coffee, were my favorite things.

my dad's mom made me coffee from the old country..strong and sweet.
 
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