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mile marker

Soylent Green (its people)

repo man

You could always get a couple of food safe buckets and transfer between them a couple of times before putting into the carboy. Picking up and shaking a full carboy is bad juju. One slip and you can find yourself banned from brewing in the kitchen ever again.

I had a burner similar to that and returned it. That timer thing makes lighting harder than it needs to be and shuts off at 15 minutes (safety feature). The Bayou Classics are nice for ~$45 and AL pots on amazon are ~$40 w/free shipping.

holy water

white space

nest egg

and I had finally got it out of my head, thanks hair style

style points

chuck roast

karate chop

body shop

Right on brother, thanks! Your finished product looks fantastic by the way. How big were the containers you fermented the wine in?

yeast ball

water closet

There was a BTV episode about mead where the guy dispelled the aging requirement thing (at least to a degree). I think the ABV has a lot to do with aging recommendations. My first batch of JAOM has just over two years on it and I've been meaning to uncork it. I'm kind of scared of the stuff...

It's all about their surroundings. Sometimes it can be quite surprising to see someone "step up to plate" when subjected to entirely different surroundings. Most of my babble comes from military experience though. On that note...I've taken my sleeping pill with a Sam Adams to wash it down...

Is there ever good stabbing? I for one enjoy HBT to get me through nights on patrol. I've never been a fan of night shift...something about coming to work on one day and going home the next, then going back to work the same day.

On The Run - Pink Floyd