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Cherry to make U.S. debut on NBC td.yspwidearticlebody { font-size: 13.5px; }April 10, 2007 NEW YORK (AP) -- Don Cherry is bringing his loud mouth and louder outfits south of the border. The outspoken former coach of the Boston Bruins, who has been a fixture on CBC's "Hockey Night In...

It's a busy weekend, but I am going to try my hardest to make Sunday.

And yet the meadowlands faithful didnt sell out one home game to see this best goalie ever? classic! :)

You don't need to chime in on the sabes. No one's looking forward to playing them bastids.

Now granted I hate the Islanders, but how was that for a means of getting into the playoffs today--a shootout win in NJ in the final game. Crazy. My Rangers play the Thrashers in the first round. Can't wait. Any Atlanta fans want to bet a 6-pack of local beers to make the series even more...

What kind of beer is it? Some beers hit their prime well after a year.

Love this show. I've only caught it on DVD though.

Evil Dead highjacking in progress. Yep, tis me, more a campbellite than a deadite.

I steamed mine just to be sure. I'd rather not risk infecting a batch by omitting that step.

posting in a nonexistent thread

As far as I understand, you have Nassau County and North Jersey to choose from. This is good for places like northernbrewer.com and others. There used to be one in the city, but it closed years ago.

Exactly what brad said. As long as it's sealed properly, you shouldn't have any problems.

Group A Bobby Trendy Group B Carson Kressley (Queer Eye) Group C Michael Jackson Group D Clay Aiken

I've been curious about this as well.

Ommegang Brooklyn High Point/Ramstein Weyerbacher Guinness

I think classic just kind of refers to a music, song, band that becomes timeless; noth that it necessarily refers to The Band, Floyd, or Led Zep. I'm ok with using the term more flexibly. I grew up on 60s-70s music, but I'm no purist to the name. My fiancee hates hearing Nirvana on the Classic...

I'd ferment at a warmer temp and take a gravity reading after a few days in the secondary. If it doesn't change much, I'd rehydrate some dried yeast and pitch that. That's a lot of honey to not ferment out.

I had a problem with my latest oak-bourbon imperial stout. Zero carbonation and it sat in the secondary 6 weeks. I think dropping the temp over a few days settled out a lot of yeast. Keep your temp relatively steady and I bet you'll be ok.

I usu start my starter close to a week in advance and swirl it a bit each day to get the yeast back into suspension. Sometimes I'll add more wort.

Is that a texas only rumor or a US-wide action? And, WHY?