ness

i HAVE SEEN, excuse me, I have seen them in local shops, but haven't heard anything about them. 88 is pretty good -- I'll add them to m wish list.

Have seen the name but haven't tried their beers. I don't think they're carrying it at my local shop.

Great report. Love the young lab!!

See above^

Kansas State coach Bill Snyder, on his players dumping a bucket of confetti on him instead of Gatorade on Wednesday night: "I think they realized that we could go back to the hotel and celebrate — or go back to the hotel and run around it all night."

Nice.

God going, dad ? It's always nice when those moments happen.

Didn't cook the main courses for Christmas or eve. Eve baby bro did a bacon-wrapped pork loin on the smoker. I did roasted potatoes and carrots. Butter/maple glaze on the carrots. Good old corn casserole too. Niblets, creamed corn, Jiffy corn muffin mix and sour cream. For dessert a ness family Christmas tradition going back more than 50 years -- my grandmother's date nut 'pudding'. Very moist, rich cake with dates, pecans and a butter/sugar/cream sauce.

Vodka mar-toonies outta my new Santa cocktail shaker. ? Poinsettias (50-50 champagne and cranberry juice) with frozen blueberries and beer/cheese fondue. Can you tell there was a woman involved in this deal? ?

Pilsner Urquell is a good suggestion. Medium hop bitterness and crisp flavor will go good with brats and fried pierogi. I would recommend you get it in cans rather than bottles. It seems especially susceptible to skunkiness from bottles.

Hey now, don't lump me in with the Johnson County elite. You know I'm a simple guy living in the wrong edge of the county, growing veggies, brewing cider, fermenting kraut, making fruitcake, peeing off the deck, sleeping with bird dogs. Those Leawoodians would scoff if they knew what went on over here, but screw 'em. Life is good here. In a couple hours I'm gonna put on some pants and burn some leaves.

Not a scotch drinker, just don't like the smoky flavor. More of an Irish whisky guy, but.... Was talking to a guy a while back about scotch and my dislike for the smoke, and he had me try McCallans. That worked for me. Still favor the Irish and bourbon, but that's a goodun

Tonight I'm enjoying a taste of Chateau NyQuil

Small, wadable MO streams: Barren Fork, Blue Springs, Capp's, Crane, Mill, Roaring River, Roubidoux, Spring Medium, wadable in places: Current, Eleven Point, Little Piney, Meramec, Niangua, North Fork

Not drinking this today, but will in a few weeks. Did a session with a few friends at Brew Lab in downtown OP last night. You go in, select the beer you'd like to make and they step you through the process on their really slick setup. Honored guest chose a brown ale. Measured out the three malted grains then dumped them in the hopper to be ground: Then into 154 degree water for one hour while the natural enzymes converted the starches into sugar. Kind of a cool setup-- this is the center tank of the three pictured above. In order to maintain the 154 degrees, wort was pumped out of the center tank, through a coil in the right tank, then back into the center tank. The right tank had boiling water in it. When the temp hit the mark, the guy would turn off the pump. Then, the wort was slowly pumped out and a measured amount of hot water was sprayed over the grain ("sparging") to rinse the remaining sugars out of the grains. Final volume ~ 6 gallons pumped over to the left tank. Then the wort was brought to a boil and hops were added. Boiled all that for an hour, and ate some pizza. The last 15 minutes a different type of hops were added for aroma (the first dose provided bittering). Then it was run through a filter and passed through a "wort chiller" which reduced the temperature down to 65 degrees in just a few minutes. Cold water in though the black hose on the right, hot water out the black hose on the left. Hot wort pumped into the brown tube on the left, cool wort out the right. A tube was attached to the nipple on the right after this picture was taken which took the cool beer to the carboy. Once it was in the carboy it was aerated and the yeast was added. Added a fermentation lock to allow CO2 to escape and keep out bacteria. We'll be back in two weeks to bottle. Another week or so to carbonate and then it's ready.

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You're welcome. I know it's not much to look at, but a lot of the flavor comes from the old panty hose it's wrapped in. ???Enjoy!

I think we've got a Gus' in KC now. Need to give them a try.

Like I said, there's an oldie but goodie.

There's an oldie but goodie.

Yes I did, but not the one you're thinking of.

Ding ding ding. They helped us get a man on the moon!

This is just crazy enough it might work...

I probably haven't used tape at the office since you were in junior high. May be time to clean out some stuff ? The item in the green case under the stapler harkens back to my junior high school days. Anyone???

Well, marinating in scotch is a new one for me. I'm interested to hear the results.