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Only seen the first half of both games but one thing I noticed was that Dallas was playing/shooting like crap...but were still tied or within a couple of points. I kept thinking if Dallas starts hitting their shots Miami might be in trouble. Still a lotta basketball left tho.

+1 Given the choice I always pan sear steaks. IMO, men shouldn't be bothered with lists of what insecure men feel is required to be a man.

^^^^^^Two posts up from yours.:)

There are only two seasons in this country. Football season and waiting-for-football-season.

If you clean it really well and then can't smell it then I think it'd be fine. There is some small amount (~1%) of methanol in at least some distilled spirits (eg - whisky). How much methanol does it take to be 'unhealthy'? How much methanol could there possibly be in a 5 gal batch of beer...

Oh yea, the World Series of Poker will be going on at the Rio if you're into checking that out. I've been going every year since 2004 so that's why I know a thing or two about LV. They won't be playing the $10,000 buy-in Main Event yet. The WSOP is over 50 events total, spread out over a...

Freakin Frog is the best hit I've found there, they also have a lot of whisky if you're into that. I wouldn't spend much time downtown. For first time visitors it's sort of required but it's sort of old and dumpy compared to the nice part of the strip (from Mandalay Bay to Wynn/Encore). If...

I used to make the Apple-Butter BBQ sauce from scratch at TGI Fridays but I can't remember that much about it, it was ~25 years ago. I do remember the first step was some onion and lemon slices, plus some bay leaf, in a pot with (I think) some apple-cider vinegar and you cooked the...

A gallon is 8 pints...so if 'a pint's a pound the world around' then a gallon would be 8 pounds the world around. But it's not, a gallon weighs 8.345 pounds. That 8.345 pounds is at 4* C which is the maximum density for pure water. From this table and using 24* C as your 'room temperature'...

+1 Special B can vary a LOT amongst different maltsters. The stuff I have is ~115L.

Guy at UPS said it wouldn't be there until Tuesday going Ground so I had no choice but to pony up the $50+ for 3-day (6 bottles). Supposed to get there Friday. My rebrewed Mild was not fully carbed on Sunday but it still won a taste test vs. the original Mild amongst a small group of...

So you think Pat Riley, who is the same age as Jackson, will hire PJ to coach the Heat? Seems to me he'd just coach them himself.

I don't really have any hate for LeBron or Cuban or anybody else involved. Didn't like the presentation of 'The Decision' but don't blame him for the actual decision itself. I think I'd rather live in Miami with a better chance to win titles than Cleveland with a lesser chance. But I'd like...

Thanks Oldsock. That sounds like a plan; add Brett C to some wort and let it go then add it to the barrel (after some barrel maintenance) and then top off with the Patersbier. And also make a Berliner Weisse.

OP might find this helpful; Azeotrope. At work, I've gone the opposite direction; removing water from Isopropanol by running it through a molecular seive. There was a BrewStrong Q&A with Charlie Bamforth and he mentioned a near beer that he had made in Saudi (a distillation was involved)...

They just had 'Sour Day' at a local beer bar (Redlight Redlight) and I finally have the itch to jump in. Wondering if I can use some surplus items I have lying around to get started. I have a 5 gal corn whiskey barrel that I put 3 successive Porters into. They got progressively more 'raw...

No mess so far. pH was at 3.3 so I added a 1/4 tsp chalk and a 1/4 tsp baking soda, then added the last nutrient addition and degassed it one last time. pH was at 3.4 a little after that so I think I'll just leave it be until it's 'done'. OG was 1.085 last night. Talking with some guys at...

Thanks for the explantion and reassurance. I was wondering if it would be too strong and if I should dilute at any point. I gave it ~60 seconds of O2 early this morning (~10 hrs after pitch). I just stirred and measured the pH and it's already at 3.70 so we're cooking! SG was 1.030. I'm...

Where does all that hardness come from? I was looking at the Ca at 33 (which seems low-ish) and Mg at 15 and everything else 'low' (except alkalinity) and it seemed soft-ish. Maybe I have 'low mineral' and 'soft' confused. I was equating 'low Ca/Mg' with 'soft'

The water heavyweights are already helping you so you're good but it seems to me that your water is not hard (actually kind of soft) and is moderately alkaline. I only mention it because I didn't see anybody else touch on it and if I'm mistaken AJ or Martin hopefully will correct me (in which...