Recent content by The Happy Mug

:drunk: Oh man, what a great time. So much beer. So much good beer. Man, I'm done for tonight. If Stoutmeister gets up off of his living room floor, he might post.

He he he. We also have mead fest...

I signed up on the Northern Brewer boards about the time our classy marine friend did. I tried to get into their boards, but it never happened.

I just don't feel like boiling jars. I guess it wouldn't be that bad, but I'll probably only get two pints worth of jalapenos anyway. Heck, I could boil two jars. The boil it is, bill!

Loop - I'd have been dissapointed if somebody didn't do it! :cross: Thanks guys. I'm thinking jalapenos, onion, garlic and mustard seed, with the water, vinegar and salt based off the recipies in the link. Once pickled and opened, they'll be all gone in a month or so. I'll boil them in...

I've got some jalapeno plants that are ready for harvest. I'm going to pick and pickle the jalapenos. Can anyone give me some advice on pickling?

Stoutmeister can point you to some great beer pubs, he lives right in that area.

That's kind of funny, considering what happened to Tommy Chong over the Chong Bong.

When I did a cold trub removal, I let the wort sit for about a half-hour in the carboy to settle out, then siphoned to another carboy and pitched yeast. I got rid of about an inch of trub this way.

That is a work of art! I have those little bottles of peppers and oil on top of my stove. That carboy is beatiful! :fro:

That's a beautiful cold break. I hung out with the guys who run my LHBS during a brew, and they used a really sweet counterflow. It looked just like that going into the carboys. I know it's a little late now, but I bet that batch could have really benefitted from cold trub removal.

Hi-power pellet guns with scopes are a LOT of fun.

what aaarrrr you talking about?

I laughed too hard to come up with a good reply. That was great!

Q: For what measurement did mathameticians create the number googleplex? A: It's all Walker's fault.