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seems alot of people here confuse NY style pizza with thin hard crust "pizza" and you fold it in half so you can channel the grease down your arm and not on your shirt!

go through a proxy server. See the link for more info. http://www.tech-faq.com/proxy-sites.shtml

eating it open gives you twice as much time to enjoy it

everytime I rent a keg, the deposit is only 10 bucks. Ss someone might be out, but not much......

SC is no better. They arrested 7 people in the audience of graduation for cheering when the names were called out http://www.msnbc.msn.com/id/25083792/

you need to get one of these http://www.acehardware.com/product/index.jsp?productId=2051628 great for dog explosions, from either end. And sucks up wort like a champ too.

if they hold preassure on the shelf, why wouldnt they hold the preasure during bottle conditioning?

Imma take a few bottles and give em a carb tab and see what happens. Ill keep you posted. And dont worry Kahluaman, I have very detailed notes so sending the batch wont be necessary ;)

So I have an IPA whipped up from a kit. I used 3/4 cup corn sugar dissolved in 2 cups water, added to my bottling bucket and went to town, its now 3 weeks later sitting in a warm spot, and 5 days in the fridge and there just doesn't seem to be enough carbonation to my liking. I have a get...

dont sweat it. Exposing air to an active fermentation isnt going to harm the beer.

I usually head out to Corrados in Clifton, NJ. http://www.corradosmarket.com/home/store-wine.html They have a pretty good selection, though they favor wine making. Cant comment on their grain or hops selection though as I have only made kits to this point. and yeah, its like 30 miles away...

and 2 tablespoons = 1 fl oz. theses might be a good ways to check your scale. I wouldnt use them to calibrate it though

hrm, you could use water but then you would need something that could measure out water in mL fairly accurately. 1 Gallons = 3785.4118 Grams /128 oz = 29.57 g per oz of water 1 g water = 1 ml water so if you can measure out 29.57 ml that'll do it

seems pretty clear from whats left of the writing the writing and what you ordered. Biscuit, Carpalis, Munich 10. The last pic i cant see any writing, but if Honey malt is the last thing you ordered, then i guess assume thats what you got.

its a fungus. :) I think it would work, same as how you would inoculate a cheese shortly after pressing. might not be as well incorporated as if you aged together though but my experience is limited.

yep, you can do what you said with no issues. I like to use the siphon just so I can make sure i get every last drop, especially if there is little or tight sediment. But going right from the spigot into the bottling bucket is fine.

Ive had this at various wine making conventions I have been to. It is unique, hot, alcoholic and sweet (had some residual sugar) def not something I would drink with dinner, although better than the various chili beers I have tried.

put extra gallon in a 1 gallon jug or even a soda bottle with its own airlock. That way when you rack again you have something to top off with. Or just drink it. Its not going to hurt........

Thanks guys. I have all the necessary equipment as I have been making wine for quite some time. Gave beer a try for the first time this year. Soon Ill be looking to put my superjet to use to clear up my beer............

So, my first ever batch of beer will be ready to bottle in a few weeks. I picked up 24 1L flipper top bottles. What level do I fill them up to? Thanks