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Steve Earle "I ain't ever satisfied" (sing along to the chorus) then again the "ain't ever satisfied" collection by above Gringo Honeymoon - Robert Earl Keen Walkin' Cane - covered by REK "hand me down.... my bottle of corn hand me down.... my bottle of corn hand me down.... my...

y'all got it wrong (the nailing part) nail each cojone to a stump give him a dull razor douse the stump in gasoline, light it up let him decide his own fate... (I'm all about freedom of choice here) ;)

uncovered for a day or so, then draped with saran wrap and a giant rubber band. kind of loose fitting. neither one hasn't puffed up and won't probably due to looseness of fit. something going on though, cayennes (which are ~ a week older) getting a less sharp "fresh cayenne" smell and...

onion vinegar and lime would temper those quite well. my dad gave me 3.5 lb of red jalapenos, they're going as of last night... cayennes getting a nice pungent smell (not normal hot pungent, like fermented pungent) - you can feel your lungs from the inside when you breathe it in....

3 days and all is well... smell very pungent and no rotting or nothing... going to skip planting green beans in the garden next year and add another row of pepper plants... alemonkey, go for it... outta be good. I personally would temper habs with some onion or garlic though, when...

I have made "different" stuff out of cracked corn from the feed store, and it worked fine. But I didn't mash it or add yeast. Just some sugar and wait for wild yeast to take over. For, uhh, sanitation purposes, I then heated it and caught the vapors in a coil immersed in water...

Have always known that Tabasco peppers were aged 3 yr... found this http://www.fiery-foods.com/dave/hotsauce.html website that details a little more on the process. So, in a spare plastic vessel, I now have 2 lb shredded cayenne peppers, 2.5 oz of salt, and a little sugar (fermentable!)...

Had a half liter of Fuller's ESB. Going to have to make me an ESB now. Have tried Bridgeport's ESB and the Red Hook ESB, and liked them... But I'm drooling over that Fuller's. Haven't seen it around here. Gonna have to clone it or find some somewhere... Is this wrong? I feel dirty....

I like me some spiders. Big garden spider on my back porch (only maybe 2" across, I named it Napoleon Dynamite) caught a dozen mosquitoes one night while I grilled some pork chops - like one a minute. He/she'd run down and inject a lil poison, and wrap it up & wait there for another one...

my boss's nickname to a few guys is "a$$hair". I called Mr. Peepers out about his actions... he denies trying to look, but others have said it happens to them too... our stall bottoms are hiked up high enough that you can see feet upon entering the room. no need to even hit the tile floor.

Just don't freaking talk to me AT ALL. There is only one person with whom I will carry on any sort of conversation while my genitalia are exposed, and you ARE NOT HER. And do NOT attempt to identify me through the crack in the door. It is good manners to learn everyone's shoes so that you...

yeah, that makes sense. I reread the Papazian section and realize I had misread it the first time too... basically culturing like you describe is to multiply up the yeast for pitching... you say to pitch the whole vial in 2 qt, settle, divide, and then culture up again a little while before...

2 lb ground beef a large onion - not a sweet one, a real onion 3-4 tbsp black pepper 4-5 cloves garlic grind the onion, pepper and garlic in the blender until smooth. mix in with the 2lb of hamburger. shape into 4 patties. (that's right, sweetie, a half pound plus each). salt both...

10-4, understood on that... been reading up on washing. muchas gracias. no risk of wild yeasts with that? (that is why you stop at 3rd generation, right?) how about just splitting up a new vial tho? will splitting a vial into, say three 6-oz batches of wort, culture up enough to pitch...

... I keep getting differing (but not greatly) advice on this... from searches here, local HB shop, Papazian book... I have a couple vials of WL yeast that I'd like to split across 3+ batches. Can I boil me up some high hop wort, put about 6 oz each 3 sterilized bottles, and pour about...

Lone Star... whew... remember why I homebrew now...

I'd trade over half the gov't we got for... a ham sandwich or something. Maybe a good cup of coffee. Not to make this a political thread, but check out The Quiz: http://www.theadvocates.org/quiz.html While I have no desire to use the magic herb, I support your right to do whatever you...

We got stuck in a "smoking" hotel room at a conference last year. Honestly, I don't believe you could burn a carton of cigarettes an hour and drench that room in any more stench than it had. Everything felt greasy. As far as Cheese's quitting; good deal. Anything to excess is detrimental...

... go hug 'em. My best friend's (and homebrew sampler extraordinaire) brother in law had a cancerous mole removed Jul 3; and a few lymph nodes showed precancerous. He had a seizure this past Sat. and they found a golfball sized tumor in his brain. He never regained consciousness, and my...

Spruce recipe I used: (from a buddy) 1 Can John Bull Dark 3 LB Munton's Dry Dark Malt extract (plain) 2 oz Hallertau 5% bittering (60 min) 2 teaspoons spruce essence at end of boil I did a full boil, 5 gal at end. (5.5 to start) Used Danstar Nottingham Dry yeast Prime with 1...