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I know of a guy (a friend of someone I worked with) who came home drunk and hungry, found something in the frig to heat up and eat. It was dog food. The bad thing is that now, anytime he complains about his wife's cooking, she says "well, I could microwave some dog food for ya".

Two strict behavioral psychologists (who limit their study to observable behavior, ignoring internal processes, such as emotion) have sex. Shortly after, the woman looks over at the man and asks: "Was it good for me?"

The OP, CSI, suggested adding the candi syrup 10 minutes before flameout. I usually add it right at flameout (the syrup should be sanitary enough).

Or, if you were born to be wild, you could fire all of your guns at once and explode into space.

Well, I hope there's something good about it. We are all headed in that direction, although I'm yanking on the reins as hard as I can.

That's a fair speculation. A friend of mine, with no caddy experience, carried the bag for Fuzzy Zoeller at a similar event when Fuzzy was a top player. But I found a couple of articles that mentioned Jordan's caddy, Michael Greller, by name. I don't know about Stenson. Sure, a tour caddy...

Yea, they gave a master class in how to handle the situation, especially since the tee should have been better marked. If two pro golfers (and their caddies!) go to the wrong tee box (which was the right tee box the first 3 rounds), they are the only ones that goofed. I can only imagine how...

When we lived in Colombia, soup was on the menu almost everyday, either something simple or as the main course (you have to try ajiaco and sancocho if you're ever down that way). I love soup. Back in the States now, we eat lentil soup once or twice a week, which is not near enough in my...

The chemical reactions needed for aging, in my way of thinking would occur slower at colder temperatures. Or maybe that's just my justification for aging at room temperatures. 58-60 sounds more reasonable than 50, unless someone is aging beer for a long, long time.

That sounds almost like a dare.

Most of mine fall between 8.5% and 11%.

Now you have me thinking. I've got a batch packaged that would do nicely as a Bière De Noël, since about half of my batches are Belgian dark strongs. I'll do my best to safe some for Christmas.

Thanks. I will start with an app for my phone and see how that works. I just downloaded Golf Pad, but cell phone coverage for one of the local courses might be a little dicey.

So, does a GPS watch have more or less the same accuracy as a range finder? Most of the guys I play with use range finders.

Yesterday I had my best round since I started playing again last year. (Admittedly, that's a low bar, but still . . .). With only a few exceptions, I was hitting my irons in the sweet spot, instead of hitting thin, fat or off the toe. I can't say that I've "found my swing" because, just as I...

Well, we are generalizing here. Simple or complex recipes can work. And I would use Vienna malt in any recipe (not dissing Munich, but I don't use it much). BTW, what yeast did you use and how much do you think the yeast choice contributed/mattered to your successful outcome?

Agreed. My standard grain bill is 100% Pilsner. I do play around with what simple sugars/candi syrup I add. But while I'm happy with my dark strong and brett beers, my tripels tend to be on the clean side, even when fermented on the warm side (high 70s and above), using most of the popular...

Saisons and Beligian style beers are usually what I brew. For dark strongs I brew variations of CSI's Westy 12 clone recipe (lately using Lallemand Abbaye yeast, since I don't live close to a homebrew supply and hate getting liquid yeast delivered hot) and blonds that usually have Orval dregs...

Excessive sediment can help a bottle to gush, but it's difficult to know if that's the only problem. If the bottles are strongly gushing, there's probably something else going one. BTW, what temperature are you chilling the bottles to? You can always take some from the frig and further chill...

Either the bottles are over-primed or you have an infection. Are you confident that the amount of simple sugars ion the fruit juice is not too much? That would depend on the amount of simple sugars in the juice and the size of the bottles. You may want to discard that batch. Bottle bombs are...