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Don't forget grandma. We got com-plee-ments for her, too.

Man, I hope he's still going to go through with the degree. The world needs more tuba players. Perhaps he can use his tuba as a policeman's whistle? :D (And the crooks will look at each other, terrified, and say: "Uh-oh. It's the brass copper!")

Was going to? Did he change his mind or something? (IIRC, there is no tuba actually played in the song. At least not in the version I have. They've chickened out and used a bass trombone. :p ) So how are the funds? Raised?

Heh. It's not bluegrass, and it's definitely not tuba, but try to get hold of a copy of "Tubas in the Moonlight" by the Bonzo Dog Doo-Dah Band...

I used to be a fan of caustic soda. However, you have to rinse very well, because that stuff leaves a residue at the drop of a hat. (Note to self: quit dropping hats into carboy.) Even more so than sodium hypochlorite. (My dog didn't hear nuthin' now. Probably 'cause I ain't got no dog. :D)

It will become beer, though. I've been brewing from kits for some time, and too-old or nearly too-old kits seem to be the rule rather than the exception at the store where I used to do business. I guess importing cans of Coopers from Australia to Norway is done in large quantities at a time...

...or vice versa.

Heh. I could probably fake it on the fiddle enough to join in, but I'd have trouble playing loud enough for you to hear me halfway across the globe. :D

...and here I thought irony meant "kind of like iron". :D

Heh. Talk about turning a new leaf! :D I wonder if those worms would be good for cider as well...

I'll chime in on the chorus. I didn't catch the guy when he was here, but I sort of noticed the aftermath (name changes and whatnot)... Thanks for posting this, Dude. I don't know if baiting the man is the way to go, but I have no doubt it will be a fascinating fishing trip! :D

Something fishy going on here. I think this process (if you get the ferment unstuck) gives you a Mullet Mead. In contrast to the 06.06.06 beer, perhaps you could call it the Holy Mackerel? "Brewed at the hand of Cod", sort of? (Personally, I'd go ahead and do it. Just for the halibut.) :D

Nice link, Imperial Walker. I never knew about the exciting Life of Brine.

Or, like a friend of mine who kept a batch too long in primary: "Dead yeast samples -- for autolysis only!" :D

Heh. As the artist said: "I'll paint you a happier pitcher! No butts about it! Someone tell those barrels it's no smoking in here. " (If you were to assume that I'm bored, you'd be right.)

Don't brew with snow. You never know where it's been. It may not have much in the way of calcium, but if you're anywhere near a settlement it will almost certainly contain sulphur compounds, lead and other nasties. "Killer ingredient" might actually turn out to be an adequate term...

It is terribly bitter. Not very healthy either, I'd assume. (There is a reason for straining the absinthe through a small, sugar-filled sieve or spoon before drinking it. I'd imagine it's the bitterness. The reason for diluting it with water might just be the 70%-80% alcohol concentration. The...

I have a batch of lager in my secondary right now. I brewed it and left it at room temperature until I saw the first signs of fermentation -- that took about 18 hours, and the airlock got fairly active. This activity dropped quite a bit as I lowered the temp. I'd say maybe two bubbles a minute...

I'll definitely get some other yeast for my next batch. However, this one seems happy enough so far. I noticed today that the outside and inside pressures in my primary were nearly balanced (levels in airlock close to equal). I'm thinking this means I transfer to secondary in a couple of days...

...although if you boil water, you'll have to aerate it to compensate for the oxygen lost during boiling.