Hey all!
Brad and I are still here; we just wanted to make sure no one though we disappeared.
Brad has been overwhelmingly busy with an insane clinic schedule in the new year as he finishes up acupuncture school, leading to an unfortunate lack in brewing.
We had some problems with the Christmas Ale fermenting in the bottle. Brad wanted to go with lower carbonation so added less priming sugar than suggested... and in turn it may not have carbonated at all.
The IPA, after 3 transfers and a 4th into the keg, STILL had too much sediment to fight through at first... but that might be taken care of as we plan to transfer that yet again to another keg and see what happens. On the upside, 3 or 4 glasses in, the sediment would pass and the IPA was damn tasty.
Thursday, January 28, 2010
Wednesday, December 9, 2009
Oh yeah... the Evil Eye-PA!
In our first IPA news... fermentation like whoa. It looks to have finally died down and we are looking at an ABV of around 6.8% right now... we'll see if that keeps up.
We moved it from secondary fermentation with dry hops into another carboy to allow some sediment to settle. This is the "gunkiest" beer that we have brewed yet, and it's unbelievable the amount of sediment and yeast that has settled to the bottom so far, and somehow more keeps showing up!
The dry hopping and extra yeast really seems to have added some interesting layers of flavor, but right now the nose is VERY heavy on the grapefruit. We are really excited to see how this turns out in the end with some carbonation and some clarity, because the color is absolutely fantastic at this point.
As always, we'll keep you posted as we go along, right now I'm just getting ready for the Top Chef season finale... GO KEVIN
We moved it from secondary fermentation with dry hops into another carboy to allow some sediment to settle. This is the "gunkiest" beer that we have brewed yet, and it's unbelievable the amount of sediment and yeast that has settled to the bottom so far, and somehow more keeps showing up!
The dry hopping and extra yeast really seems to have added some interesting layers of flavor, but right now the nose is VERY heavy on the grapefruit. We are really excited to see how this turns out in the end with some carbonation and some clarity, because the color is absolutely fantastic at this point.
As always, we'll keep you posted as we go along, right now I'm just getting ready for the Top Chef season finale... GO KEVIN
Santa Claus is coming to town
In addition to brewing the chocolate oatmeal stout and transferring the IPA to yet a third carboy (more on that later), we also bottled our Christmas Ale (name to be determined, suggestions welcome, comment away people!!)
In the end, we have 3 swing top lite bottles and about 14 22oz bottles of the Christmas ale currently carbonating with some priming sugar. We also took 2 liters and force carbonated with CO2 and chilled it that night... and wow, it was really good! Definitely the most interesting beer we've brewed to date and BY FAR the most experimental. Somehow, the cinnamon, nutmeg, flaked oatmeal, vanilla, honey, maltodextrin, and oak chips came together and was really refreshing. We even got the thumbs up from Sonia, which is apparently not easy (or so Brad says...)
In about 2 weeks we hope for the Christmas Ale to be properly conditioned and ready to drink... at which point we'll be giving out some bottles to friends to try and give us some feedback!
Beers we drank tonight:
Mayflower Thanksgiving Ale - just delicious. Brad and I are both completely enamored with Mayflower's beers. So glad they are starting to bottle their seasonals so I can enjoy them at home.
Olfabrikken Porter - Holy smokiness, the scandanavian countries really know how to brew porters.
Founders Backwoods Bastard - Woody, sweet, warming, delicious. Founders is magical when it comes to wood aging beers, and one of my favorites didn't disappoint again in this year's run.
In the end, we have 3 swing top lite bottles and about 14 22oz bottles of the Christmas ale currently carbonating with some priming sugar. We also took 2 liters and force carbonated with CO2 and chilled it that night... and wow, it was really good! Definitely the most interesting beer we've brewed to date and BY FAR the most experimental. Somehow, the cinnamon, nutmeg, flaked oatmeal, vanilla, honey, maltodextrin, and oak chips came together and was really refreshing. We even got the thumbs up from Sonia, which is apparently not easy (or so Brad says...)
In about 2 weeks we hope for the Christmas Ale to be properly conditioned and ready to drink... at which point we'll be giving out some bottles to friends to try and give us some feedback!
Beers we drank tonight:
Mayflower Thanksgiving Ale - just delicious. Brad and I are both completely enamored with Mayflower's beers. So glad they are starting to bottle their seasonals so I can enjoy them at home.
Olfabrikken Porter - Holy smokiness, the scandanavian countries really know how to brew porters.
Founders Backwoods Bastard - Woody, sweet, warming, delicious. Founders is magical when it comes to wood aging beers, and one of my favorites didn't disappoint again in this year's run.
Sissy Bitch Stout
"What's that you're drinking over there?"
"Oh, this? It's a sissy bitch stout."
This was a theoretical conversation Brad and I had involving the naming of our new stout. In one of the more disastrous filled brewing evenings in recent memory, a few highlights include:
1) splashing the pot when the grain bag got stuck on the kettle thermometer... all over the kitchen. I think we got about 3 feet of distance on a few splashes
2) my face having a near death experience... while stirring in the LME to the boil, the can slipped through my hand splashing the boiling water into my face. luckily, due to him being tall (bastard), brad was spared.
3) clogged ball valve in transfer to the carboy. not once, not twice, but about 8 times. damn cocoa nibs.
In good news... my face is fine after a brief scare involving some red leopard-eque spots for about an hour or so.
"Oh, this? It's a sissy bitch stout."
This was a theoretical conversation Brad and I had involving the naming of our new stout. In one of the more disastrous filled brewing evenings in recent memory, a few highlights include:
1) splashing the pot when the grain bag got stuck on the kettle thermometer... all over the kitchen. I think we got about 3 feet of distance on a few splashes
2) my face having a near death experience... while stirring in the LME to the boil, the can slipped through my hand splashing the boiling water into my face. luckily, due to him being tall (bastard), brad was spared.
3) clogged ball valve in transfer to the carboy. not once, not twice, but about 8 times. damn cocoa nibs.
In good news... my face is fine after a brief scare involving some red leopard-eque spots for about an hour or so.
Monday, December 7, 2009
We're watching and listening, I promise
So for those of you out there who read this regularly and have voted on the beer... let it be known that we are paying attention!
Brad and I will be back brewing this evening, making our first attempt at a stout. The plan is to age it with some Chocolate covered cocoa nibs (Tazo, yay for promoting local companies) and try to get a nice chocolate undertone. This is the last beer we've actually planned at all, and from here on out, will probably be brewing specifically to fill a need for a friend throwing a party or bbq or general hootenanny.
The IPA is also hopefully done fermenting and we can rack it to another carboy to let some sediment settle and hope for a nice golden color with at least an attempt at clarity.
I'm sure we'll have a couple fantastic beers too... going to start using this as a bit of a forum for our beer thoughts and musings
Brad and I will be back brewing this evening, making our first attempt at a stout. The plan is to age it with some Chocolate covered cocoa nibs (Tazo, yay for promoting local companies) and try to get a nice chocolate undertone. This is the last beer we've actually planned at all, and from here on out, will probably be brewing specifically to fill a need for a friend throwing a party or bbq or general hootenanny.
The IPA is also hopefully done fermenting and we can rack it to another carboy to let some sediment settle and hope for a nice golden color with at least an attempt at clarity.
I'm sure we'll have a couple fantastic beers too... going to start using this as a bit of a forum for our beer thoughts and musings
Tuesday, November 24, 2009
Dry Humping the Dry Hops
Quick check in with a few developments...
The Christmas Ale is currently in secondary fermentation, with some french oak chips might I add. Why? Why the heck not.
The IPA is also in secondary fermentation... but the gravity reading and a quick taste let us know that there is a lot more fermenting still to go. Pitched some more american ale yeast into the carboy after transfer, and will let it sit for a while longer.
Also in the IPA second fermentation is a generous helping of dry hops. Chris, a fellow accupuncture student with Brad, had a brief special moment with the carboy after the dry hops were added.
Ended the night with a nice cellared bottle of 2009 Founders KBS... so glad to stil have some more of that left.
The Christmas Ale is currently in secondary fermentation, with some french oak chips might I add. Why? Why the heck not.
The IPA is also in secondary fermentation... but the gravity reading and a quick taste let us know that there is a lot more fermenting still to go. Pitched some more american ale yeast into the carboy after transfer, and will let it sit for a while longer.
Also in the IPA second fermentation is a generous helping of dry hops. Chris, a fellow accupuncture student with Brad, had a brief special moment with the carboy after the dry hops were added.
Ended the night with a nice cellared bottle of 2009 Founders KBS... so glad to stil have some more of that left.
Friday, November 13, 2009
Doc Frankenstein Wishes He Was Me
So this Christmas Ale is beyond a work in progress/experimental awesomeness.
So far, things included:
1) Pure Clover Honey
2) Massive amounts of Maltodextrin
3) Oatmeal straight from the can
4) Brad's blood, sweat, and tears
3 of those 4 things may or may not be actually true. We plan to finish this off with some vanilla, some cinnamon, and some nutmeg. Really, we just want to make us happy to celebrate Santa a little bit too early tonight and get everyone else to join us when it's ready to drink in a few weeks.
Shalom. Merry Christmas. Happy Kwanzaa. Etc.
Beer is delicious in any religion. Or so I'm told.
So far, things included:
1) Pure Clover Honey
2) Massive amounts of Maltodextrin
3) Oatmeal straight from the can
4) Brad's blood, sweat, and tears
3 of those 4 things may or may not be actually true. We plan to finish this off with some vanilla, some cinnamon, and some nutmeg. Really, we just want to make us happy to celebrate Santa a little bit too early tonight and get everyone else to join us when it's ready to drink in a few weeks.
Shalom. Merry Christmas. Happy Kwanzaa. Etc.
Beer is delicious in any religion. Or so I'm told.
Our New Favorite Beer? What the hell is Bavarian Wheat?
So, I've lived in Boston now since 2001. Brad got here in 2007. That's 8+ years for me and 2+ for Brad for a combined time of over a decade.
In that decade we have tried probably every beer manufactured in the General Massachusetts and Greater Boston Area between breweries, brewpubs, and craft brewers.
This week, Samuel Adams released their new Barrel Room Collection Beers, and yesterday I picked up the Stony Brook Red Ale and New World Tripel from Gordon's in Watertown (Shout out to Joe, the new beer guy if he ever sees this). The bottles were 11.99 apiece.
I have spent 12 dollars many times in my life. However... none of them have probably been this delicious. Sam Adams, our hats are off to you. We didn't know you had it in you, but I couldn't be prouder. The Barrel Room's Stony Brook Red is the best area beer that I have ever had, and that's not just some stupid superlative. In fact, we plan on making a trip to the brewery to try to buy as much as we can.
To Conclude:
Dear Boston/Massachusetts Breweries,
While Pretty Things held the title for the past few months, the new head of the pack for the area is Sam Adam's Stony Brook Red. Good luck to you all in surpassing the new leader, it's going to take some serious work, and I couldn't be happier to see you all try.
P.S. - Mayflower, your Thanksgiving Ale is absolutely awesome, and I only wish you had a few days to stand up top before Sam came along and beat you.
In that decade we have tried probably every beer manufactured in the General Massachusetts and Greater Boston Area between breweries, brewpubs, and craft brewers.
This week, Samuel Adams released their new Barrel Room Collection Beers, and yesterday I picked up the Stony Brook Red Ale and New World Tripel from Gordon's in Watertown (Shout out to Joe, the new beer guy if he ever sees this). The bottles were 11.99 apiece.
I have spent 12 dollars many times in my life. However... none of them have probably been this delicious. Sam Adams, our hats are off to you. We didn't know you had it in you, but I couldn't be prouder. The Barrel Room's Stony Brook Red is the best area beer that I have ever had, and that's not just some stupid superlative. In fact, we plan on making a trip to the brewery to try to buy as much as we can.
To Conclude:
Dear Boston/Massachusetts Breweries,
While Pretty Things held the title for the past few months, the new head of the pack for the area is Sam Adam's Stony Brook Red. Good luck to you all in surpassing the new leader, it's going to take some serious work, and I couldn't be happier to see you all try.
P.S. - Mayflower, your Thanksgiving Ale is absolutely awesome, and I only wish you had a few days to stand up top before Sam came along and beat you.
As good as Bad gets
Oh the brewing craziness. We decided to try a few new styles tonight. Dan has crafted a Hoppy High Alcohol IPA that smells, looks and feels incredibly promising. Then we are gonna do some mad scientist shit and create a Christmas ale with a variety of random ingredients, leftover grains, and pure inspiration. Good times are bein had here at Apotrope Ale house (recently renamed Evil Eye brewing because nobody could remember the name). Updates to come.
Friday, October 9, 2009
New Beer Name... I think
So I'm sitting here in my sweet patchwork pj pants lamenting an absolutely awful night of boston sports. To cheer myself up, decided to think of a name for our forthcoming brew this weekend, and here's what I've got so far:
Evil Eye-P.A.
Other random name ideas...
Shamrock Stout
Dreamcatcher Dunkelweizen
Wishbone Wheat/Wild Ale
Thoughts? Questions? Queries? Comments? Concerns? Cookies?
Evil Eye-P.A.
Other random name ideas...
Shamrock Stout
Dreamcatcher Dunkelweizen
Wishbone Wheat/Wild Ale
Thoughts? Questions? Queries? Comments? Concerns? Cookies?
Wednesday, October 7, 2009
What's next on tap?
During the kegging efforts, discussions on the next beer really got going, as well as us getting more into the mathematics of beer creation including expected IBU's, SRM (color), and expected ABV based upon the malt bill.
Brad and I have decided our next brew will be a crisp IPA. All of our beers to this point have been darker and maltier beers, so we figure it's time to jump into the hops world and get a golden IPA for our friends afraid of things with color. We have some great ideas to put a little bit of a twist on your typical IPA, and may even experiment a bit with some oak chips.
As a side note, ultimately for tasting purposes and brainstorming with friends, we will be serving our beers in black glasses (sommelier style) as so that people can't tell the color and pre-judge beer before it hits their palate. Once they decide if they like it or not... we'll look into some color.
Time to get interactive for the folks out there reading this! Feel free to throw out some ideas of what you think we should make in the comments section. Brad and I are brewing for us right now and brewing beers that we want to drink (which we will always do and is our main philosophy), but that said, we want to make sure they are what you want to drink too!
Brad and I have decided our next brew will be a crisp IPA. All of our beers to this point have been darker and maltier beers, so we figure it's time to jump into the hops world and get a golden IPA for our friends afraid of things with color. We have some great ideas to put a little bit of a twist on your typical IPA, and may even experiment a bit with some oak chips.
As a side note, ultimately for tasting purposes and brainstorming with friends, we will be serving our beers in black glasses (sommelier style) as so that people can't tell the color and pre-judge beer before it hits their palate. Once they decide if they like it or not... we'll look into some color.
Time to get interactive for the folks out there reading this! Feel free to throw out some ideas of what you think we should make in the comments section. Brad and I are brewing for us right now and brewing beers that we want to drink (which we will always do and is our main philosophy), but that said, we want to make sure they are what you want to drink too!
A Round of Applause for Brad
Just to give credit where credit is due, Mr. Cox has recently been spearheading the brewing efforts. I suppose it's just a tad bit a function of the fact that all of the equipment is at his house, but regardless, kid has been going non stop with the most recent 3 beers brewing 2 of them on his own and transferring all of them to secondary carbonation and kegging 2 of them.
And to think what he might be capable of if he wasn't in the midst of studying for boards to go be an acupuncturist. Let is also be known that he has yet to stick me with a needle.
And to think what he might be capable of if he wasn't in the midst of studying for boards to go be an acupuncturist. Let is also be known that he has yet to stick me with a needle.
HOORAH For New Yeast
Vindication is glorious.
After several batches of mediocre mouthfeel and an odd "wateriness" as our friends described it in our brews, we switched yeasts and it made one hell of a difference.
We spent yesterday afternoon cleaning a relatively insane amount of carboys and transferring from second fermentation to kegs all in the name of good beer. Currently, 3 beers are kegged are waiting for the CO2 to carbonate thoroughly to be chilled and served.
They are (cue drumroll....)
Rabbits Foot Red (V1) - 6 different malts, 3 different hop varieties with multiple boil times, and the new yeast. It's very red, and it's potentially very awesome coming in with an ABV of around
5.6%
Break a Leg Brown (V4) - A bit of a hybrid brown/amber ale that Brad has been working on since our first brew messing with the malt and hops bill. The new yeast appears to have made all the difference and brought out the coffee tones. ABV around 5.4%
Pragmatic Porter (V2) - New malt bill, and potentially a little lacking on hops, and sadly, definitively our last beer with the old yeast strain. We had these all side by side, and this one had that same wateriness we've experienced, but the taste is getting there...
After several batches of mediocre mouthfeel and an odd "wateriness" as our friends described it in our brews, we switched yeasts and it made one hell of a difference.
We spent yesterday afternoon cleaning a relatively insane amount of carboys and transferring from second fermentation to kegs all in the name of good beer. Currently, 3 beers are kegged are waiting for the CO2 to carbonate thoroughly to be chilled and served.
They are (cue drumroll....)
Rabbits Foot Red (V1) - 6 different malts, 3 different hop varieties with multiple boil times, and the new yeast. It's very red, and it's potentially very awesome coming in with an ABV of around
5.6%
Break a Leg Brown (V4) - A bit of a hybrid brown/amber ale that Brad has been working on since our first brew messing with the malt and hops bill. The new yeast appears to have made all the difference and brought out the coffee tones. ABV around 5.4%
Pragmatic Porter (V2) - New malt bill, and potentially a little lacking on hops, and sadly, definitively our last beer with the old yeast strain. We had these all side by side, and this one had that same wateriness we've experienced, but the taste is getting there...
Monday, September 21, 2009
WE ARE ALIVE AND WELL!!
This just in... Brad and I are indeed well and alive and back brewing again.
Without getting into details, some not so cool life things happened over the past couple of months and we were a bit distracted, but all is at least well enough to get back into what we love to do so much; brew beers and make friends happy.
NEW BEER ALERT!
The first version of Rabbit's Foot Red is currently in primary fermentation. A blend of 6 types of malt and 3 types of hops at different stages should hopefully give it a nice "balanced" flavor, but who knows, it's the first run! With a little bit of luck, it will come out a nice copper ale, sort of the same color as an irish red but with a lot more to it. It originally started out as a quasi-Fat Tire clone and then as I was in the brewing supply store decided to play around the malt bill and hop bill and basically make it my own. It's like American Idol, for beer, only not.
Plan is to let this one sit for 2 weeks, then do our first secondary fermentation and filter it again after a bit of a brewing mishap...
Brewing this one was mainly a breeze, people weren't kidding when they told us practice will make us better. That is, of course, until it was time to transfer from the brew kettle to the carboy. Usually the easiest process of them all, Brad managed to misplace our funnel (he left it at a friends house after bringing it over to help him with brewing a batch) and as per usual, hilarity ensued.
We tried using a coffee filter. No luck. Carboy hole was too small.
We tried using a wine filter and funnel. No Luck. The flow was so minimal it would have taken hours and the hop sediment made it nearly impossible.
Few other failed efforts ended with my brilliant idea to sanitize an ale pail with a spigot, and use a strainer to get it in there. It worked... however... due to sanitation worries, Brad was forced to hold the bucket the entire time the brew kettle was emptying until it was full with 4.5 gallons of wort. It was his buddhist training for the day.
Buffett was then sure to lick any spilt beer off of the floor, because that's what he does.
BREAK A LEG BROWN, VERSION 4
At least, I think it's version 4... it might be 3, or 2 after 1, 1a, 1b, etc... but anyway... new version in the carboy! After some brews which we liked but always found to be a bit mediocre, I made the stunning observation of "maybe we should try a new yeast" to which Brad responded "HELL YES!" where he then proceeded to not only change the yeast, but double the amount. High aple pie in the sky hopes for this one people. Those of you who tried the last version in the bottle... it was a pretty easy drinking ale that we really liked. Hopefully this one is a bit amped up but still incredibly easy to drink.
Next up! Back to the porter (which will be entirely brand new) and figuring out a Pale Ale before getting ready to lager in the cooler months.
Our hope is to have 5 beers that we can call ours and make routinely come spring time;
Break a Leg Brown Ale - malty and easy drinking brown ale
Rabbits Food Red - A hoppy, but manageable ABV version of an amber/copper ale
Pragmatic Porter - a tasty american style porter for us to play with and add coffee and chocolate
Lucky 13 Lager - our "fizzy yellow beer" for all those scared by beer with colors
To be named pale/golden ale - not sure yet, probably figure that out this week
Long enough? I say yes.
Without getting into details, some not so cool life things happened over the past couple of months and we were a bit distracted, but all is at least well enough to get back into what we love to do so much; brew beers and make friends happy.
NEW BEER ALERT!
The first version of Rabbit's Foot Red is currently in primary fermentation. A blend of 6 types of malt and 3 types of hops at different stages should hopefully give it a nice "balanced" flavor, but who knows, it's the first run! With a little bit of luck, it will come out a nice copper ale, sort of the same color as an irish red but with a lot more to it. It originally started out as a quasi-Fat Tire clone and then as I was in the brewing supply store decided to play around the malt bill and hop bill and basically make it my own. It's like American Idol, for beer, only not.
Plan is to let this one sit for 2 weeks, then do our first secondary fermentation and filter it again after a bit of a brewing mishap...
Brewing this one was mainly a breeze, people weren't kidding when they told us practice will make us better. That is, of course, until it was time to transfer from the brew kettle to the carboy. Usually the easiest process of them all, Brad managed to misplace our funnel (he left it at a friends house after bringing it over to help him with brewing a batch) and as per usual, hilarity ensued.
We tried using a coffee filter. No luck. Carboy hole was too small.
We tried using a wine filter and funnel. No Luck. The flow was so minimal it would have taken hours and the hop sediment made it nearly impossible.
Few other failed efforts ended with my brilliant idea to sanitize an ale pail with a spigot, and use a strainer to get it in there. It worked... however... due to sanitation worries, Brad was forced to hold the bucket the entire time the brew kettle was emptying until it was full with 4.5 gallons of wort. It was his buddhist training for the day.
Buffett was then sure to lick any spilt beer off of the floor, because that's what he does.
BREAK A LEG BROWN, VERSION 4
At least, I think it's version 4... it might be 3, or 2 after 1, 1a, 1b, etc... but anyway... new version in the carboy! After some brews which we liked but always found to be a bit mediocre, I made the stunning observation of "maybe we should try a new yeast" to which Brad responded "HELL YES!" where he then proceeded to not only change the yeast, but double the amount. High aple pie in the sky hopes for this one people. Those of you who tried the last version in the bottle... it was a pretty easy drinking ale that we really liked. Hopefully this one is a bit amped up but still incredibly easy to drink.
Next up! Back to the porter (which will be entirely brand new) and figuring out a Pale Ale before getting ready to lager in the cooler months.
Our hope is to have 5 beers that we can call ours and make routinely come spring time;
Break a Leg Brown Ale - malty and easy drinking brown ale
Rabbits Food Red - A hoppy, but manageable ABV version of an amber/copper ale
Pragmatic Porter - a tasty american style porter for us to play with and add coffee and chocolate
Lucky 13 Lager - our "fizzy yellow beer" for all those scared by beer with colors
To be named pale/golden ale - not sure yet, probably figure that out this week
Long enough? I say yes.
Sunday, June 28, 2009
Greetings from the land of beer!
So, the grains are currently in the boil for our next batch of beer-a-rew-ski, this time it's going to be some sort of light ale only not really because light ales are kind of wussy so we decided to add a little bit of brad and dan manliness because we like to do things like chew nails nad put up drywall on our free time.
Tonight we introduce our newest member of the brew crew, ms. amber hodge. amber thus far has proved herself incredibly valuable, taking buffett on a walk while we sanitized some equipment, and looking up what distilled water was. The distilled water convo went as follows, in a fun numerical ordering form to show sequence!
1) i look and realize brad is using distilled water instead of spring water
2) i say something like "distilled water, is that a potent potable? i mean, can you drink distilled water?
3) amber laughs at me
4) brad gets a concerned look on his face
5) amber continues to laugh at me, and asks brad if when he got the water, it was next to other water or clorox
6) brad laughs, and then amber joins some more, saying to me "ha ha, yes, let's sell water next to other water that people can't drink"
7) brad stops laughing, looks into the kettle, and says, "wait, are we sure we can drink this? it has a weird blueish tint"
8) i feel slightly vindicated, only i think i know what's about to come
9) amber gets on the laptop, and looks up distilled water, and just mentions how it's water that's it's water, that is of course distilled, and is of course drinkable
10) amber goes, "oh wait, this brewing site says not to use distilled water"
11) i feel a bit vindicated again, but i still kind of know i cant win as soon as;
12) brad pulls out a bottle of gypsum and basically announces, "not to worry, i have gypsum!!"
13) amber continues to read, and lets us know that indeed, gypsum can cure the ills of brewing with distilled water
14) i just used 13, is that bad luck? probably not. this isn't some lame apartment building where people refuse to admit the 13th floor exists by calling it the 14th floor, but really, we all know it's actually the 13th...
15) i should probably stop this list now.
Summary; i'm a slight idiot on occasion. If you know me, you already know this. and distilled water is totally drinkable.
Ready? i mean seriously, are you ready for this?!?
A PICTURE!!!
That's right, this post should have a picture up top. In said picture, you can see buffett, sitting at brad's feet, wanting to longingly drink the beer boiling on the stove.
more to come later? potentially.
amber made strawberry shortcake. it's f'ing delicious.
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