I am wondering,how much to dry hop with compared to the recipe.
I held back to 0 min additions from the Pils we brewed at the weekend to try dry hopping, not sure why considering I've never brewed the recipe before. Only plausible reason I have is none of our brews (extract/partial with fresh hops or all grain) have had any hop aroma even when hops are added late in the boil. So I thought I'd give it a whirl.
Anyhow I was going to simply put the original 0 min addition qty into the fermenter after the main ferment is finished for about a week then cold crash for a couple of days.
J Palmer give a loose formula which is approx edit: 25% more.
Edit: I should have said I'm using Czech Saaz @ 3.2% AA
Any thoughts?
Post #2 made 12 years ago
Homemade,
Use the same amount of hops that is specified for 0 minutes. Just add it as dry hops.
After fermentation is completed you add the dry hops to the primary about a week before bottling or kegging. In (olden days) people would transfer out of the primary and add the dry hops to the secondary. We discourage secondaries now as just a place to add infections and to add oxygen which is bad. Leaving beer on the yeast for a long time was thought to give off flavors. We have experimented trying this and found most people preferred the beer that was on the yeast cake longer.
If you are going to reuse the yeast cake you might have to use a secondary anyway. You don't want to add dry hops to the yeast cake and reuse it to ferment a different type of beer? That would be a mess. I did it once or twice by accident (keeping records are not my strong suite) the beer was not ruined just not repeatable.
Use the same amount of hops that is specified for 0 minutes. Just add it as dry hops.
After fermentation is completed you add the dry hops to the primary about a week before bottling or kegging. In (olden days) people would transfer out of the primary and add the dry hops to the secondary. We discourage secondaries now as just a place to add infections and to add oxygen which is bad. Leaving beer on the yeast for a long time was thought to give off flavors. We have experimented trying this and found most people preferred the beer that was on the yeast cake longer.
If you are going to reuse the yeast cake you might have to use a secondary anyway. You don't want to add dry hops to the yeast cake and reuse it to ferment a different type of beer? That would be a mess. I did it once or twice by accident (keeping records are not my strong suite) the beer was not ruined just not repeatable.
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tap 3 Czech Pilsner
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
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Post #3 made 12 years ago
Great thanks Bob,
I cant rack to a secondary so I was planning to do just what you suggested.
I assume from your comments about reusing yeast that you don't use a hop sack to dry hop?
I am not planning to reuse this yeast so I am happy to throw them straight in but just for the record whats your view on using a sock?
cheers
Ian
I cant rack to a secondary so I was planning to do just what you suggested.
I assume from your comments about reusing yeast that you don't use a hop sack to dry hop?
I am not planning to reuse this yeast so I am happy to throw them straight in but just for the record whats your view on using a sock?
cheers
Ian
Post #4 made 12 years ago
Homemade,
Your correct. I don't use a sanitized hop sack weighted down with a marble or any fancy toys. I just dump in the hops. Whatever the recipe calls for? 1, 2, or 3 ounces? It may be messy but that's life.
If you are making a Belgian house-ale (open fermented) you could us a "used" sock because the beer taste's like sweaty horse blankets anyway?????
Your correct. I don't use a sanitized hop sack weighted down with a marble or any fancy toys. I just dump in the hops. Whatever the recipe calls for? 1, 2, or 3 ounces? It may be messy but that's life.
A sock? a regular shoe sock? I never thought about it, but a NEW sanitized nylon sock could work? Maybe the tightness of the weave would keep from getting full use of the hop oils that will stick to the inside of the sock?You asked "whats your view on using a sock?"
If you are making a Belgian house-ale (open fermented) you could us a "used" sock because the beer taste's like sweaty horse blankets anyway?????
Last edited by BobBrews on 16 Oct 2013, 20:34, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #5 made 12 years ago
Ian, what are you doing after flame-out? Are you immersion chilling immediately, no-chilling or somewhere in between?Homemade wrote:...none of our brews (extract/partial with fresh hops or all grain) have had any hop aroma even when hops are added late in the boil...
...I should have said I'm using Czech Saaz @ 3.2% AA
Any thoughts?
I've also always thought of dry-hopping as being a tool to use on beers like APA's and IPA's. I've never viewed it as an option for pilsners or lagers. This could be interesting
.Anyway, if you can give a lot more info on what style (sweaty horse blanket style?) you are brewing, the aroma you want and the chilling methods you are using, that might trigger some ideas.
PP
Last edited by PistolPatch on 17 Oct 2013, 17:06, edited 2 times in total.
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Post #6 made 12 years ago
Thanks for your advice Bob, I listened to two BBR podcasts last week where you did no chill experiments. Great listening.
Just realised my typo which led to your humourous comments about sweaty socks. ha ha.
Thanks again for your input on the dry hopping, I have the hops sitting in the same fridge as the fermentors waiting to go in this weekend. I expect the main ferment to have finished by then and we are planning to bottle the following weekend so that should give us 7 days of dry hopping.
Hi PP,
I didn't realise dry hopping might be more associated with APA's and IPA's but I can guess why. To be honest, it was a last minute thought, I had just looked it up after having first noticed it in some threads whilst I was researching the affects of hops on bittering in the no chill cubes. As it seemed to talk about giving the beer more aroma which we were lacking, I decided it couldn't hurt to give it a go....and here we are.
Heres what I think might be relevant with our first three all grain brews, I have used a plate chiller once and have now twice no chilled.
1st brew was a sMasH Vienna Lager, using Vienna malt and Hallertau hops. 4% AA 80.4g @ 60 mins and 25.6g @ 10 mins. 50L VIF. I can attach the BIABacus if you like.
From memory I employed the plate chiller about 20-30 mins after flame out, I didnt realise how the time you employed the chiller could affect things until I read it here recently
So going forward that is something I will pay attention to.
This has come out nice and malty with a little hop bitterness, we used dry yeast - Saf Lager 34/70 in one 25L fermentor and Saf Lager S23 in the other. I cant remember which but one of them is more bitter than the other. Not overly but enough that everyone has noticed it. I have stopped tasting that now and committed it to a fridge to lager for a while. I have some in the cupboard as well and plan to do a side by side tasting to see how much difference the lagering makes. The lagering is after bottle conditioning for a few weeks (to get it carbed) so not true lagering but I thought I would try it and see if there is any appreciable difference.
Next was the Hobgolin clone you helped with recently, this was no chilled. Hops were:
EKG's 4.8AA 34.2g @ 60 mins
Fuggles 4.3AA 39.8 @ 60 mins
Cascade 7.2AA 39g @ 15 mins
Styrian Goldings 5.1AA 150.9g @ 15 mins.
This turned out much more bitter than the original. It is currently sitting in the cupboard waiting to see if the hop bitterness subsides any. (It is also still v.cloudy after 4 weeks in the bottle but as the Vienna came out crystal clear I'm not concerned about that at the moment just mentioned it incase it has some relevance here).
Thrid brew is a Bohemian Pils which is still fermenting @ 10c. Obviously cant say much about that one yet except the gravity sample I took the other day tasted bitter but not overly, too early to tell of course.
This has used Saaz 3.2AA
125.6g @ 60 mins
152.4g @ 30 mins
74.8g @ 10 mins
74.8g @ 0 mins
I added all except the 0 min addition, this will go into fermentor as dry hops.
Previously we were doing extract usually using a kit as a base but sometimes just a straight LME but always with steeping grains in one pot and boiling the hops in a separate saucepan. Straining both into the wort. This was following advice from the LHBS where we bought the ingredients. Sometimes we did a boil of the specialty grains with the hops going into the boil with them. To be honest we didn't keep any records
In the pipeline as all grains are:
German Pils
Strong Scotch Ale (wee heavy)
English Pale Ale (special/best/premium bitter)
Wheat Beer
Oktoberfest
Dunkelweisen
with regards to hop profile we are looking for I cant really say from experience but I guess we are looking for a noticeable hop aroma to start with! For example if I read the BJCP style guidelines for the Bohemian Pils it sounds impressive but obviously I dont know what that means in reality and I dont know what aroma there was with the BCS recipe but I'm guessing there was something there. Not sure how much that all helps.
I guess we have only two completed all grain brews so maybe its early to tell or maybe we are just novices that dont know what we are smelling
Thanks for your interest.
Just realised my typo which led to your humourous comments about sweaty socks. ha ha.
Thanks again for your input on the dry hopping, I have the hops sitting in the same fridge as the fermentors waiting to go in this weekend. I expect the main ferment to have finished by then and we are planning to bottle the following weekend so that should give us 7 days of dry hopping.
Hi PP,
[/quote]PistolPatch wrote:Ian, what are you doing after flame-out? Are you immersion chilling immediately, no-chilling or somewhere in between?
I've also always thought of dry-hopping as being a tool to use on beers like APA's and IPA's. I've never viewed it as an option for pilsners or lagers. This could be interesting
Anyway, if you can give a lot more info on what style (sweaty horse blanket style?) you are brewing, the aroma you want and the chilling methods you are using, that might trigger some ideas.
PP
I didn't realise dry hopping might be more associated with APA's and IPA's but I can guess why. To be honest, it was a last minute thought, I had just looked it up after having first noticed it in some threads whilst I was researching the affects of hops on bittering in the no chill cubes. As it seemed to talk about giving the beer more aroma which we were lacking, I decided it couldn't hurt to give it a go....and here we are.
Heres what I think might be relevant with our first three all grain brews, I have used a plate chiller once and have now twice no chilled.
1st brew was a sMasH Vienna Lager, using Vienna malt and Hallertau hops. 4% AA 80.4g @ 60 mins and 25.6g @ 10 mins. 50L VIF. I can attach the BIABacus if you like.
From memory I employed the plate chiller about 20-30 mins after flame out, I didnt realise how the time you employed the chiller could affect things until I read it here recently
So going forward that is something I will pay attention to.This has come out nice and malty with a little hop bitterness, we used dry yeast - Saf Lager 34/70 in one 25L fermentor and Saf Lager S23 in the other. I cant remember which but one of them is more bitter than the other. Not overly but enough that everyone has noticed it. I have stopped tasting that now and committed it to a fridge to lager for a while. I have some in the cupboard as well and plan to do a side by side tasting to see how much difference the lagering makes. The lagering is after bottle conditioning for a few weeks (to get it carbed) so not true lagering but I thought I would try it and see if there is any appreciable difference.
Next was the Hobgolin clone you helped with recently, this was no chilled. Hops were:
EKG's 4.8AA 34.2g @ 60 mins
Fuggles 4.3AA 39.8 @ 60 mins
Cascade 7.2AA 39g @ 15 mins
Styrian Goldings 5.1AA 150.9g @ 15 mins.
This turned out much more bitter than the original. It is currently sitting in the cupboard waiting to see if the hop bitterness subsides any. (It is also still v.cloudy after 4 weeks in the bottle but as the Vienna came out crystal clear I'm not concerned about that at the moment just mentioned it incase it has some relevance here).
Thrid brew is a Bohemian Pils which is still fermenting @ 10c. Obviously cant say much about that one yet except the gravity sample I took the other day tasted bitter but not overly, too early to tell of course.
This has used Saaz 3.2AA
125.6g @ 60 mins
152.4g @ 30 mins
74.8g @ 10 mins
74.8g @ 0 mins
I added all except the 0 min addition, this will go into fermentor as dry hops.
Previously we were doing extract usually using a kit as a base but sometimes just a straight LME but always with steeping grains in one pot and boiling the hops in a separate saucepan. Straining both into the wort. This was following advice from the LHBS where we bought the ingredients. Sometimes we did a boil of the specialty grains with the hops going into the boil with them. To be honest we didn't keep any records
In the pipeline as all grains are:
German Pils
Strong Scotch Ale (wee heavy)
English Pale Ale (special/best/premium bitter)
Wheat Beer
Oktoberfest
Dunkelweisen
with regards to hop profile we are looking for I cant really say from experience but I guess we are looking for a noticeable hop aroma to start with! For example if I read the BJCP style guidelines for the Bohemian Pils it sounds impressive but obviously I dont know what that means in reality and I dont know what aroma there was with the BCS recipe but I'm guessing there was something there. Not sure how much that all helps.
I guess we have only two completed all grain brews so maybe its early to tell or maybe we are just novices that dont know what we are smelling
Thanks for your interest.
Last edited by Homemade on 23 Oct 2013, 09:55, edited 2 times in total.
Post #7 made 11 years ago
I have been dry hopping when I transfer to the secondary fermenter.
Currently I am dry hopping 7.5 L of IPA with 56.8 g of hops (Crystal and Simcoe in even parts).
I love hoppy beers, so I'm hoping (hopping
) that my beer turns out very hoppy.
The last time I left my beer in the secondary too long (3+ weeks) and much of the hop flavor had dissipated. Best to start the dry hopping closer to bottling date.
Currently I am dry hopping 7.5 L of IPA with 56.8 g of hops (Crystal and Simcoe in even parts).
I love hoppy beers, so I'm hoping (hopping
) that my beer turns out very hoppy.The last time I left my beer in the secondary too long (3+ weeks) and much of the hop flavor had dissipated. Best to start the dry hopping closer to bottling date.
Post #8 made 11 years ago
Three3Beer,
You only have to dry hop for a week for maximum effect and freshest taste value. But I have, and (still do) dry hop for weeks at a time. So much depends on everything else that you really have to treat each beer as an experiment and record everything you do. I want my beer to be so hoppy that it makes a grown man cry. If your taste buds still work than you did something wrong! I brew for mortals also. Malty stuff! Yuck!
There are plenty of pod-casts on the internet about dry hoping and how to get the most for your money. Just look for hop centric shows in past years. I download them to my MP3 player and listen in the car or while ignoring the family. Cheers!
Basic Brewing Radio, http://www.basicbrewing.com/index.php?page=radio
Beer Smith, http://beersmith.com/blog/category/podcast/
The Brewing Network, http://thebrewingnetwork.com/shows
You only have to dry hop for a week for maximum effect and freshest taste value. But I have, and (still do) dry hop for weeks at a time. So much depends on everything else that you really have to treat each beer as an experiment and record everything you do. I want my beer to be so hoppy that it makes a grown man cry. If your taste buds still work than you did something wrong! I brew for mortals also. Malty stuff! Yuck!
There are plenty of pod-casts on the internet about dry hoping and how to get the most for your money. Just look for hop centric shows in past years. I download them to my MP3 player and listen in the car or while ignoring the family. Cheers!
Basic Brewing Radio, http://www.basicbrewing.com/index.php?page=radio
Beer Smith, http://beersmith.com/blog/category/podcast/
The Brewing Network, http://thebrewingnetwork.com/shows
Last edited by BobBrews on 22 Dec 2013, 21:17, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #9 made 11 years ago
Hey BB, have you ever "keg hopped"? Put a couple of ounces of hop pellets and some sanitized glass marbles (or a spoon, or ball bearing, or anything to add a bit of weight) in a small bag made by cutting off the foot of a clean pair of nylon stockings. Tie it closed and suspend this in your keg with a piece of dental floss (just clamp the lid shut on the floss, it won't affect the o-ring's sealing ability at all).
---Todd
---Todd
WWBBD?
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Post #10 made 11 years ago
todd,
I have not, but it is in the plans when I get the right recipe. I have been brewing "odd" stuff lately and will get back to my normal brewing practices after the holidays. A near by apple orchard had a bumper crop so I have been doing Cider's, hopped cider with ginger, mead's (honey wine), and a sour beer, Lambic style KRIEK (cherry pie) fermented with bacteria. Next month I will try a keg hopped brew! Very busy time of year for me and I have computer problems to boot!Hey BB, have you ever "keg hopped"?
Last edited by BobBrews on 22 Dec 2013, 23:57, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #11 made 11 years ago
Sorry Bob, but I think this will make you cry!!!BobBrews wrote: I want my beer to be so hoppy that it makes a grown man cry
Imagine an IPA with zero IBU's but bitter as ####
You do not have the required permissions to view the files attached to this post.
Last edited by mally on 23 Dec 2013, 16:22, edited 2 times in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
-
- SVA Brewer With Over 100 Brews From Great Britain
-
Post #12 made 11 years ago
HM, I only just noticed your edit and everyone else probably missed it as well. I don't think you can dry hop with Saaz??? (First wort hop definitley with this one but I really don't think a dry hop with Saaz is going to do much but who knows?)Homemade wrote:I am wondering,how much to dry hop with...
Edit: I should have said I'm using Czech Saaz @ 3.2% AA
I'm not 100% sure on this but I really think you only want to be dry hopping very aromatic hops, for example, the sort of hops we'd normally see in American APA's and IPA's.
So, I think that one of the first questions we should ask when talking about dry hops is, "What style are you brewing?"
lukasfab told me to do this after I brewed two kegs with some amarillo that had virtually no flavour or aroma (apparently the 2013 crop was a bit crap). I had tried hop teas (hopeless) hop vodkas (better)and then, after hearing from Lukas, I keg hopped with Citra at the rate of 1 oz per 5 gallons (28 grams per 19 L) and the beer tasted a million times better in just the next day. This method was by far the best in making a crap beer better.thughes wrote:Hey BB, have you ever "keg hopped"?
When I brew, I do double batches and chill and ferment one half straight away and no-chill the rest for pitching later. I am just about to keg the other half of the beers above. One is an American amber/pale ale and the other an American IPA. Instead of keg hopping, I dry hopping this lot this morning after I started my crash chill last night. This morning, my wort had chilled to 15 C. (I had let it rise from 17C to 23 C for the last two days as I am in a rush and can't remember if I pitched it 7 days ago or 11 days ago - lol!) and I dry hopped as follows...
1. The Amber Ale - 22 L is in the fermentor and I have dry hopped with 25 grams (5 grams each of Amarillo, Citra, Columbus, Tomahawk and Cascade).
2. The IPA - 22 L is in the fermentor and I have used double the above
.These rates were based on some things I had read on commercial breweries. Personally I think the second rate is really high but who knows until you try it?
Tomorrow, lunchtime, I will filter and keg as I need these beers tomorrow night. I'll let you know how it goes.
Give us some more info on this please mally. I'm guessing that what you are saying is that you can add a heap of hops at flame-out and the formulas we use will tell you that you'll get zero IBU's but the reality is that there will still be quite a few IBU's depending on what temperatures and times the hops are exposed to after flame-out. Bloody bitterness formulas ehmally wrote:Imagine an IPA with zero IBU's but bitter as ####
. PP
Last edited by PistolPatch on 23 Dec 2013, 17:22, edited 2 times in total.
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Post #13 made 11 years ago
Sorry Pat, it isn't as interesting as that.
I was attempting to make Bob cry by drinking a bitter ale that has no hops whatsoever!
Excerpt;
When the team at Flying Dog threw down a gauntlet and challenged us to a battle collaboration entitled International Arms Race there was no way we were not going to take them on and show them who is boss when it comes to the brewing dogs!
The International Arms Race is a new type of collaboration: the brewing team from both Flying Dog and BrewDog set the parameters for the beer and the battle kicked off.
Both beers are dubbed 'Zero IBU IPA' and the challenge was to brew an IPA style beer using no hops: the hops are replaced with berries, herbs and roots. And we want you to judge who the winner is: Flying Dog or BrewDog!
or read here
I was attempting to make Bob cry by drinking a bitter ale that has no hops whatsoever!
Excerpt;
When the team at Flying Dog threw down a gauntlet and challenged us to a battle collaboration entitled International Arms Race there was no way we were not going to take them on and show them who is boss when it comes to the brewing dogs!
The International Arms Race is a new type of collaboration: the brewing team from both Flying Dog and BrewDog set the parameters for the beer and the battle kicked off.
Both beers are dubbed 'Zero IBU IPA' and the challenge was to brew an IPA style beer using no hops: the hops are replaced with berries, herbs and roots. And we want you to judge who the winner is: Flying Dog or BrewDog!
or read here
Last edited by mally on 23 Dec 2013, 18:00, edited 2 times in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
-
- SVA Brewer With Over 100 Brews From Great Britain
-
Post #14 made 11 years ago
That's amazing stuff mally! If you can find any more info on what they actually did, I would definitely start a whole new thread. By the look of it though, there isn't any info on the roots, berries etc used 
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
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Post #15 made 11 years ago
There is no chance of copying what they did! 
The flying dog ingregients are:
water, barley, bay leaves, rosemary, juniper, spearmint, elderflower, orange peel, & yeast.
The flying dog ingregients are:
water, barley, bay leaves, rosemary, juniper, spearmint, elderflower, orange peel, & yeast.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
-
- SVA Brewer With Over 100 Brews From Great Britain
-
Post #16 made 11 years ago
Mally and PP,
Just search the web for ( gruit beer brands ) Or look here http://www.gruitale.com/recipes_en.htm I haven't looked at the site yet but Gruit was the original beer "DE-sweetener". I tried some but at the time I wasn't into beer as I am now. A new avenue for us??
Just search the web for ( gruit beer brands ) Or look here http://www.gruitale.com/recipes_en.htm I haven't looked at the site yet but Gruit was the original beer "DE-sweetener". I tried some but at the time I wasn't into beer as I am now. A new avenue for us??
Last edited by BobBrews on 24 Dec 2013, 08:55, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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- SVA Brewer With Over 100 Brews From United States of America
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Post #17 made 11 years ago
Cheers Bob;
I know this is getting way off topic so I won't say much else (other than who wants BOG MYRTLE in their brew)!
I know this is getting way off topic so I won't say much else (other than who wants BOG MYRTLE in their brew)!
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
-
- SVA Brewer With Over 100 Brews From Great Britain
-
