wacky1980

so after sending an email each of the last 4 mondays to the state concerning the timeline on our grant app that they were supposed to decide upon by june 19, i finally got an email back yesterday. their response? "wait at least 2 more weeks." and then what, find out we're denied? that's cool, thanks. in the meantime, the deadline to submit an app for another grant passed by on tuesday. i had my app in 2 weeks ago so we'll see on that one. same department handling this one, that's also handling the other one. so i don't expect a response anytime soon. in the meantime, i'm sticking by my prediction that the state will drop back into shutdown no later than 7/24, which is just about two weeks out from today. we'll see if we have any grant funds to carry us from that point forward...

it's just straight tomato juice. like the big can you get at the store, just in single/double serving containers.

juice. it comes in little 6oz cans and we use it pretty regularly in the bar for various drinks.

i mean ... i was joking. although i can build a decent bloody using campbell's tomato juice as a base. too much work in most cases though.

it's just tomato juice and vodka, right? how hard can that be? and now i'm sad i missed sunday breakfast

Thought I'd share a pic of my progress on my first tiny batch. This SMaSH (single malt and single hop) IPA recipe I built uses only 4 ingredients: 2 row pale malt, Azacca hops, US-05 yeast, and water. This gallon batch gets a dry hop addition tomorrow, and then it's into the mini-keg for carbonation on Sunday. Should be ready to drink in about a week.

So how much water damage happened? Assuming it traveled inside the walls, because you might have noticed a big brown spot in the ceiling if it was in the center of a room. Also, 3 stories? Attaboy.

depends. how big is a manicotti shell?

don't get me rong lol

kinda sad for a bulge.

gotta say, it's oddly satisfying watching him do this. it's the firm wipe at the end that really gets me.

#cancelculture

i really don't understand people who don't like black licorice. just because it's not tooth-meltingly sweet doesn't make it shit candy.

well if this ain't euphemism for a loose asshole...

your hydrometer shouldn't bottom out unless the tube isn't full enough to allow it to float. try it with a tube full of water. should level out at 1.000 at room temp. anything <>1.000 could indicate a problem with the hydrometer. and if it still bottoms out when the tube is full, try finding a longer tube. as for the taste, i'm not sure when the flavor starts to settle in but i want to say 2 months is still probably kinda early for mead. don't get discouraged.

she's probably gonna die after contracting the covid...off the end of a baton.

things are back to normal now. that was weird.

i have some pbw but i've never used it before. it's only a cleaner, not a sanitizer, so you still want to hit your gear with a sanitizing agent as step 1 in any brew day activities. as for the stuck fermentation, try to take a gravity reading if you have a clean way to do it. then take another reading in 3 days. that way you'll know for sure if fermentation has stalled.

it feels like my feet weigh 2x more than normal. maybe i'm just tired.

i very much dislike sitting at a desk, and i was in a bit of a slump last winter and started getting out of shape. an opportunity came up for me to get a new desk so i chose a standing one. i don't mind it a bit.

well now i'm thinking about your ass. it's a nice break.

i moved to a standing desk at work last winter. i was always on my feet when i was bartending so it was a pretty easy transition. gotta have a fancy anti-fatigue mat though.

the bottoms of my feet, to be specific. they don't hurt or anything. they're just putting out a lot of feeling and i'm not sure why. i've been standing for the last couple hours, but i do this every day and it wasn't until just a few minutes ago that i noticed my feet taking up this much room inside my sensory atmosphere. i swear i'm not on anything either, just a little caffeine. seems like something out of a small trip though. perhaps the fact that i started thinking about it is what's causing it to endure. maybe now you're thinking about your feet as well, and now you notice them being there and sending sense signals up to your brain. weird, man.

what kind of sanitizer? some of them don't have any adverse effects on brew. i like to use star-san because you don't have to worry about contamination. it regularly ends up in my wort in small quantities because you don't have to rinse it nor let it dry before using the gear. it's pricey, but a little goes a long way. it's possible that the fermentation just stalled. could have been a weak batch of yeast, not enough pitched at the start, temp is too low, etc etc. it sounds like you're making all the right moves though. as long as there's no sign of infection, i'd say let it go for a bit longer. maybe warm it up a bit. if nothing kicks back off by maybe thursday, maybe pitch the other half of that yeast packet on top. it's difficult to over-pitch but it's really easy to under-pitch. i put a full 11g packet of yeast into my 1 gallon batch, and i'll sometimes pitch 2 packets into a 5 gallon batch if i don't have time to start the yeast several hours prior to brew time.

wild turkey honey is popular, but i'm not sure if it's "good". same with jack daniels honey. if i want a honey whiskey, i just make myself a gold rush. whatever bourbon trips your trigger, fresh lemon juice, and honey (syrup). fuck me, that's a good drink.