Le Gimp

Greetings. Didn't that article originally have links to green fairies, red, blue, etc? It looks like some of the links now lead to starter pages. Either that or I was drinking Absinthe when I first read it.......

Yup. I've got a mild that is 3.1% and a Rasberry Saison that is around 2.8% that both qualify as Session beers. My English Pale Ale is around 4.7% and a little more difficult to handle if you are into your cups. I think my Belgian Single (actually four of them) are around 5.4% and from there they really start going up.

A session beer is generally considered to be a low(er) gravity beer that one can drink a great deal of without getting trashed.

I did'nt know Wormwood was a bubl plant.

I don't know, I can make a session out of any of their bombers.

I've got a mexican cook book from the 60s that I got from my mom. Guacamole: 1 small finely chopped white onion (about 1/3 cup 1/2 tsp salt 3 avocados Juice of one lime Mash it with a potato masher. Tonight I'm making DEFCON Hot wings. 1/2 Franks Red Hot sauce (Cayanne) 2TBSP Home made Hab sauce (DEFCON V) 1/2 cup Sriracha sauce Chop up wings and drop them in the sauce mix and let soak being sure to cover completely. Drege them in a mixture of flour, black pepper, paprica and garlic salt, then deep fry them. Server with more hot sauce and ranch dressing, celery and carrot sticks.

I just finished a bowl of green beans with Tasso Ham. The Tasso Ham is almost too salty for even that, but not quite. TASSO HAM 1 1/2 cups curing salt 1 1/2 cups white sugar 1 tablespoon cayenne pepper 2 tablespoons onion powder 2 tablespoons garlic powder 1 gallon water 6# pounds pork butt roast sliced in 1-1/2 inch thick slices Soak athe pork in the curing mix for four to six days. Pat the peices dry and coat with a mixture of: 2 tablespoons ground mace 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons smoked paprika 1 tablespoon dried sage 1 tablespoon dried thyme Smoke for 12-16 hrs at 175-225F

More money than brains.

Half barrel of Ballantine IPA clone fermenting in an open fermenter. 1.076 OG and 15.5 gallons. I'll split in into three corny kegs. 1) with 1 oz french oak to drink in four months. 2) with 1 oz french oak to age for a year and tap 3) with 1 oz french oak to age for a year and bottle for the future. You think the USA brands dropped the gravity, look at England. IPA is a 4.3%abv beer? WTSF!

I vaguely remember Ballantine IPA from back in the 60s when my Uncle John had a refrigerator in his basement that was full of Ballantine and Olympia.

I brewed a half barrel of a Ballantine IPA clone today. Now I'm celebrating with a nice pale ale.

If you hurry you might make lunch tomorrow. The granddaughter is here and she likes shrimp. I have 1.5# of 30-40/# easy peal that I'm going to make into Gambas ala jilas (shrimp fried in olive oil with garlic). I'll use a dutch oven over a Cajun burnner to get the oil hot enough.

Too late. The catfish is in a pint of vegetable soup for my lunch on Monday. There is some spinach casserole left, unless my wife decides to eat it for a snack.

I got the Blueberry Mead and a new batch of Apple Butter Cyser going today. Weeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee! I also have two SNPA Starters going for next weekend. I'm going to attempt a clone of Ballantine IPA.

(1) me (2) anything Belgian (3) Unibroue

Catfish marinated in yogurt and fried in butter and lemon with spinach casserole and potatoes au grautin(sp).

Interesting, I'll check with my local establishment on monday and see if their distributor has picked up anything.

A couple of beers while making two batches of mead earlier. Now on to a nice vert. I just trimmed my hair, so I think I 'll run through the rainlocker.

The fact that TN does not allow out-of-state spirits shipments, does not mean it does not happen. It just means they don't like it to happen. There are several places that DO ship to TN. {added due to my poor manners} Greetings.

My understanding is that Sucralose should not raise your blood sugar at all. I'd be interested to know what you see though.

I finally got off my butt (well, ok I quit working on the Harley for a few minutes) and got a 2L starter going for my Apple Butter Cyser. I sampled the last batch (two or three years old now) and while too sweet still, it has a fantastic flavor. I'll rack it to a smaller carboy tonight.

I prefer Doves for Easter. They are a symbol of peace.

It is a short term marketing thing. Mean time, I got my hops. About 25# in the freezer. Muwha..ha..ha.....

Allagash Curieux Oak Aged belgian. I forgot to bring any Absinthe, I'm at my dads for the weekend.

I've got two jugs of honey in the garage (55f almost cold enough to brew lager) that I need to make into mead. One will be a straight bluberry mead (Highly carbonated like champaigne) and the second will go into an Apple Butter Cyser. Now if I can just sneek the thermstat up a bit (from the current 65F) in the house so I can get them fermenting.