pint of lager
brewing on the verandah
- Joined
- 9/5/04
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In keeping with the thread, Worst Advice You Have Got From A Hb Shop, Dont name the shops please.
How about some of the hard working people in the Homebrew industry tell some of their stories?
To start this thread off here are a few I know.
Customer is having problems with their brew, turns out, they have pitched the yeast sachet in wholus bolus, no snipping and sprinkling.
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Customer on phone: My brew isn't working
HBS: Is there a froth on the surface of the brew?
Customer: The airlock isn't working
HBS: Open the lid, is there a froth on the surface?
Customer: I have done heaps of brews, it isn't working.
HBS: (patiently) Good, but please check, is there froth on the surface?
Customer finally checks and yes, there is plenty of froth.
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Customer is having problems with sour brews. Is encouraged to bring in fermenter. This turns out to be black with layer upon layer of grunge. Customer goes away with new fermenter and some neopink. Returns some time later, ecstatic that brews don't taste sour.
-------------------------------------------------------------
Fortunately, all these people got the right right advice.
So, who has some more tales?
How about some of the hard working people in the Homebrew industry tell some of their stories?
To start this thread off here are a few I know.
Customer is having problems with their brew, turns out, they have pitched the yeast sachet in wholus bolus, no snipping and sprinkling.
--------------------------------------------------------------
Customer on phone: My brew isn't working
HBS: Is there a froth on the surface of the brew?
Customer: The airlock isn't working
HBS: Open the lid, is there a froth on the surface?
Customer: I have done heaps of brews, it isn't working.
HBS: (patiently) Good, but please check, is there froth on the surface?
Customer finally checks and yes, there is plenty of froth.
---------------------------------------------------------------
Customer is having problems with sour brews. Is encouraged to bring in fermenter. This turns out to be black with layer upon layer of grunge. Customer goes away with new fermenter and some neopink. Returns some time later, ecstatic that brews don't taste sour.
-------------------------------------------------------------
Fortunately, all these people got the right right advice.
So, who has some more tales?