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Dear Crash, Sounds similar to what I went through last year. So I had to have weekly meetings with my boss to "justify" my overtime each week before taking it. He understands that I am being requested for pointless reasons that people could handle on their own. But since I am being...

Dear event, I know your coordinator insisted that I be here to turn on the light switch and change a battery in a microphone. But in all honestly I wonder why you are unable to take care of this yourself after I've shown you plenty of times. Sincerely, Just cost the business 7 hours of...

Dear boredom at work, Why do I end up doing crazy things like connecting my 32" HDTV to my work computer that takes over 30 mins to boot in the morning? Sincerely, I need to get a better computer to use this screen!

Dear Beep beep beep beeeeeeep, gaah!, Our upstairs neighbor who is deaf must have the exact same machine... And does laundry at 8-9pm and leaves it in the dryer all night. The dogs do not enjoy the sound coming through the ceiling... Nor do I... Sincerely, I have to be up for work at 4:30am...

Based on the recent findings. Pairing with previous research. Here is my conclusion. Daniel Carey mentioned that his process for the belgian red resembled wine making more than beer making. My guess is that they stop fermentation before the lagering process with the cherries. Since cherries...

With gravities that high I can only assume they stop fermentation and back sweeten. Then force carb. Never noticed any sediment in the bottles before either.

Very good advice right there! Also don't be afraid to experiment a little with your brews. After you get the hang of the process change some ingredients a little bit or add some fruit, change the hops. But I also suggest only changing one thing at a time so you can taste the difference...

Just being sure it was completely degassed. Will be bottling mine within the next couple weeks.

Still too early to be flat. What is the ambient temp where the sample is being kept?

Dear IT department, Thanks for taking today off after a brand new VOIP phone system was installed earlier this week... I will be solving every issue that is in the building today because of it. Sincerely, Theatre Manager with enough IT experience to be very dangerous...

1.054? Did you make sure it was completely flat and there was no carbonation at all? This can have a major effect on the reading.

Not at all. the photo was when I transferred to secondary and was degassing. primary was all buckets. they are nice and clear now from the sparkloid too.

Whole 64oz can of wine raspberries from hbs.

"Here's she's actin' happy. Inside her handsome home. And me, I'm flyin in my taxi. Takin tips, and getting stoned"

Dear dance company renting the facility tonight... When you say you expect that you'll be done by 7:30pm that does not mean 8:30, does not mean 9:00, 9:30, or the 10:00pm that you finally walked out at... Sincerely, I have an hour drive and have to be up at 4:30am to be back here for my normal...

Why would anyone be so sour?

Just a extra special brown that was dropped prematurely is all.

What style yeast and temp did you ferment?

Billy is feeling a wee heavy in the shorts...

Just moved three batches to secondary. Left to right: Raspberry Strawberry Regular This was before sparkaloid. They are super clear now and are just making sure they are completely degassed before bottling. They fermented out super dry. .990 was final reading on all three. 10.5% ish here...