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Crystal Ship - The Doors

Bad - Michael Jackson

Man in the Moon - REM

Hey Hey My My - Neil Young

Band on the Run - The Beatles

Before I moved inside with my induction burner, besides trying not to brew on days that there was rain forecasted, I had a pop-up tent ready to go just inside the door - well, that's where I keep it anyways. I did have to use it a couple times, when rain popped up out of nowhere.

Oh, Candy - Cheap Trick

May not be the best of the best of the best, but Adventures in Homebrewing is having a sale on the Cereal Killer. Hundred bucks.

Yeah, don't worry about what it tastes like now - mead can take weeks if ot longer to fully ferment. Best would be to add some nutrients - stagger it like has been mentioned - then leave it alone for a ways. peek in once in a while to make sure the airlock is still wet, but don't touch it.

I know this is a 10 1/2 year old thread... but Abbaye de Bon Chien (Abbey of the Good Dog?) was what got me into sours. I was at a fest and a friend of mine was pouring at one table, he told the guy next to him to give me a taste of the under-the-table beer, which turned out to be...

Tequila Sunrise - The Eagles

Purple Haze - Jimi Hendrix

How High the Moon - Les Paul & Mary Ford And Dark Side is an abum, not a song....

Monkey on My Back- Aerosmith

Kind of Blue - Miles Davis

Boys on the Docks - Dropkick Murphys

Love Song - Tesla

(I'll Do It) My Way - Frank Sintara

I kinda based it closer to smoked meat rather than pastrami - my dad is from there and every time we go, a pilgrimage to Schwartz' is a must. Plus, my grandfather worked with a smokehouse and used to bring them back, still warm from the smoker. Even cold it's way better than anything else...

I made up a pastrami the other day. Started with a corned beef I've had in the freezer since St Paddy's day, soaked it down for a few days to get rid of most of the salt. Seasoned it up with coriander, black pepper, garlic powder, onion powder, and a few other things. Let that set up fopr a...