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Dumber than a box of rocks Perk as a ruttin' buck " That boy flaps his strap so much, he's gonna get his tongue sunburned!" A fart is just a miss-guided burp! Pound sand pound pavement hit the bricks Shoot the S*** Shoot the breeze Throw the bull around by the tail Fair day's work for...

I would've liked to have been with ya, Yooper! Looks like fun, besides, that German-centric brewery being right up my alley. Cool! :tank:

Now that we have the Kitchenaid stuff for making sausage, I'd love to make 10 pounds of Hurka! Love it with fried eggs, taters & toast for breakfast. For our anniversary dinner yesterday, I made some thick charcoal (chuck) steaks, medium rare with adobo & Montreal Steak seasoning. Nice sear on...

Coffee & pills, as always.

I was looking for an old Crossman 760 pump I'd bought for plinking & hunting small game down by The Black River when I was a teen. Searched our MB's closet to no avail. But to what should my trifocaled eyes appear? A nearly complete old 1st variant Crosman model 160! In VGC too. Just needs a...

It just yeast & coagulated proteins floating around.

Today is our 39th anniversary. BBQ steak shrimp, corn & ??...:mug:

Some krausen from certain yeasts can be stubborn like that. Jostling it a bit can cause it to sink. Just be sure it's at a stable FG.

Oh, my freakin' head...I'm so wasted!...;) Yup. they eat the alcohol to make malt vinegar, in this case.

At this point, making it. Trying to loose weight for hip & back work. Besides that, the whole creation thing from recipe formulation to execution is way cool.:mug:

Gonna drink some HB stout with BBQ'd steak & shrimp dish of some kind for our 39th anniversary Saturday! Gonna get dressed up for pics this time, since we now have two DSLR's. Now if I just had my daughter's black BBQ/server apron, I'd look good in a shirt & tie doing my thing at the pit...:rockin:

Problem is, the lil bastards carry, among other things, acetobacter. Vinegar, anyone? While one lone fly might not carry much, it seems...a couple of aceto cells can be all that's needed to ruin a batch. Or at least make 5 gallons of condiment for fish-n-chips...:mug:

PBW is great for cleaning just about anything. Including the plastic internal vacuum cleaner parts!

Looks like krausen with yeast floaters layered on top. No slimy white bubbles, broken ice pack or spider web lines. no worries.

You can just unplug the Inkbird & plug the fridge back into the wall. Problem solved! :mug:

Nah, tastes/smells of wintergreen with a little pine resiny quality. I used 1/4oz of the spruce essence in my Mumme to replace 2ozs of tips I couldn't get for the boil. Mixed it into the priming solution on bottling day. I did that for the vanilla tincture I made for my robust porter too. Mixing...

Yup. I would.:mug:

Or this one from Northern Brewer; http://www.northernbrewer.com/priming-sugar-calculator

About 5C! strained it twice too. Not much in the way of solids. when they say watermelons are mostly water, believe it! No other color adjusters, just the watermelon juice/nectar. 4C even, as mentioned will do just as well. It won't exactly overpower the wheat. It was Bavarian wheat DME as I...

I lol'd at this one^! ...with a lighted duplex mildot reticle...:rockin: