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ATTN BOB OFFICER
In article , dave
hillstrom says... On Wed, 07 Feb 2007 00:28:26 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 18:40:17 -0500, in news.groups, dave hillstrom wrote: On Tue, 06 Feb 2007 15:26:28 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 12:27:33 -0500, in news.groups, dave hillstrom wrote: when in the holy brook trouts name will my mead complete fermenting, and then how ****ing long will it take to clear so i can DRINK IT!?!?! When did you start it? first on 12/30/06, and second on 1/20/07. 5 gallon batches. 15 lbs clover honey, 1tbsp gypsum, 4 tsp acid blend, 1/4 tsp irish moss, 1 oz rehydrated champagne yeast. boiled 15 minutes. the second batch i put 9 inches of cinnamon sticks in last 3 minutes of the boil. first batch started at 1.115, and was at 1.082 on 1/14. small bubble ever eight seconds or so now. second batch started at 1.117. lots of bubbles every 7 seconds or so now. Dave a clueful site: http://byo.com/departments/831.html If you boiled, I hope you skimmed. thanky. i skimmed the **** out of that white protein ****. got it all over the counter and sink. I WANT MEAD!!!!! white protein? sounds like we're back to questioning the source of the 'honey' -- "Tis an ill wind that blows no minds" ....PK |
ATTN BOB OFFICER
In article , Bob
Officer says... On Wed, 7 Feb 2007 09:24:34 -0800, in news.groups, CovvTseTung wrote: In article , dave hillstrom says... On Wed, 07 Feb 2007 00:28:26 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 18:40:17 -0500, in news.groups, dave hillstrom wrote: On Tue, 06 Feb 2007 15:26:28 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 12:27:33 -0500, in news.groups, dave hillstrom wrote: when in the holy brook trouts name will my mead complete fermenting, and then how ****ing long will it take to clear so i can DRINK IT!?!?! When did you start it? first on 12/30/06, and second on 1/20/07. 5 gallon batches. 15 lbs clover honey, 1tbsp gypsum, 4 tsp acid blend, 1/4 tsp irish moss, 1 oz rehydrated champagne yeast. boiled 15 minutes. the second batch i put 9 inches of cinnamon sticks in last 3 minutes of the boil. first batch started at 1.115, and was at 1.082 on 1/14. small bubble ever eight seconds or so now. second batch started at 1.117. lots of bubbles every 7 seconds or so now. Dave a clueful site: http://byo.com/departments/831.html If you boiled, I hope you skimmed. thanky. i skimmed the **** out of that white protein ****. got it all over the counter and sink. I WANT MEAD!!!!! white protein? Wax and amino acids. Wax? Ah, OK, Honey - structural wax from the honeycomb. Got it. sounds like we're back to questioning the source of the 'honey' Ehw! At least you wouldn't have to worry about the wax. -- "Tis an ill wind that blows no minds" ....PK |
ATTN BOB OFFICER
On Wed, 7 Feb 2007 09:24:34 -0800, CovvTseTung
wrote: In article , dave hillstrom says... On Wed, 07 Feb 2007 00:28:26 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 18:40:17 -0500, in news.groups, dave hillstrom wrote: On Tue, 06 Feb 2007 15:26:28 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 12:27:33 -0500, in news.groups, dave hillstrom wrote: when in the holy brook trouts name will my mead complete fermenting, and then how ****ing long will it take to clear so i can DRINK IT!?!?! When did you start it? first on 12/30/06, and second on 1/20/07. 5 gallon batches. 15 lbs clover honey, 1tbsp gypsum, 4 tsp acid blend, 1/4 tsp irish moss, 1 oz rehydrated champagne yeast. boiled 15 minutes. the second batch i put 9 inches of cinnamon sticks in last 3 minutes of the boil. first batch started at 1.115, and was at 1.082 on 1/14. small bubble ever eight seconds or so now. second batch started at 1.117. lots of bubbles every 7 seconds or so now. Dave a clueful site: http://byo.com/departments/831.html If you boiled, I hope you skimmed. thanky. i skimmed the **** out of that white protein ****. got it all over the counter and sink. I WANT MEAD!!!!! white protein? sounds like we're back to questioning the source of the 'honey' theres won in every crowd, mister. albumin like protein. sheesh. everyone knows that... -- dave hillstrom mhm15x4 zrbj this ****ing sig is also for mimus. i pee on your shoes. |
ATTN BOB OFFICER
In article , dave
hillstrom says... On Wed, 7 Feb 2007 09:24:34 -0800, CovvTseTung wrote: In article , dave hillstrom says... On Wed, 07 Feb 2007 00:28:26 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 18:40:17 -0500, in news.groups, dave hillstrom wrote: On Tue, 06 Feb 2007 15:26:28 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 12:27:33 -0500, in news.groups, dave hillstrom wrote: when in the holy brook trouts name will my mead complete fermenting, and then how ****ing long will it take to clear so i can DRINK IT!?!?! When did you start it? first on 12/30/06, and second on 1/20/07. 5 gallon batches. 15 lbs clover honey, 1tbsp gypsum, 4 tsp acid blend, 1/4 tsp irish moss, 1 oz rehydrated champagne yeast. boiled 15 minutes. the second batch i put 9 inches of cinnamon sticks in last 3 minutes of the boil. first batch started at 1.115, and was at 1.082 on 1/14. small bubble ever eight seconds or so now. second batch started at 1.117. lots of bubbles every 7 seconds or so now. Dave a clueful site: http://byo.com/departments/831.html If you boiled, I hope you skimmed. thanky. i skimmed the **** out of that white protein ****. got it all over the counter and sink. I WANT MEAD!!!!! white protein? sounds like we're back to questioning the source of the 'honey' theres won in every crowd, mister. Jest tryin' to keep the game honest albumin like protein. sheesh. That's a fair description -- "Tis an ill wind that blows no minds" ....PK |
ATTN BOB OFFICER
In article , pandora
says... On Wed, 07 Feb 2007 10:10:50 -0800, Bob Officer wrote: On Wed, 7 Feb 2007 09:24:34 -0800, in news.groups, CovvTseTung wrote: In article , dave hillstrom says... On Wed, 07 Feb 2007 00:28:26 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 18:40:17 -0500, in news.groups, dave hillstrom wrote: On Tue, 06 Feb 2007 15:26:28 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 12:27:33 -0500, in news.groups, dave hillstrom wrote: when in the holy brook trouts name will my mead complete fermenting, and then how ****ing long will it take to clear so i can DRINK IT!?!?! When did you start it? first on 12/30/06, and second on 1/20/07. 5 gallon batches. 15 lbs clover honey, 1tbsp gypsum, 4 tsp acid blend, 1/4 tsp irish moss, 1 oz rehydrated champagne yeast. boiled 15 minutes. the second batch i put 9 inches of cinnamon sticks in last 3 minutes of the boil. first batch started at 1.115, and was at 1.082 on 1/14. small bubble ever eight seconds or so now. second batch started at 1.117. lots of bubbles every 7 seconds or so now. Dave a clueful site: http://byo.com/departments/831.html If you boiled, I hope you skimmed. thanky. i skimmed the **** out of that white protein ****. got it all over the counter and sink. I WANT MEAD!!!!! white protein? Wax and amino acids. sounds like we're back to questioning the source of the 'honey' Ehw! Yeah. Are we in soc.men? Looks around suspiciously. Sounds good to me... froups list adjusted -- "Tis an ill wind that blows no minds" ....PK |
ATTN BOB OFFICER
In article , pandora
says... On Fri, 09 Feb 2007 10:24:17 -0800, CovvTseTung wrote: In article , pandora says... On Wed, 07 Feb 2007 10:10:50 -0800, Bob Officer wrote: On Wed, 7 Feb 2007 09:24:34 -0800, in news.groups, CovvTseTung wrote: In article , dave hillstrom says... On Wed, 07 Feb 2007 00:28:26 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 18:40:17 -0500, in news.groups, dave hillstrom wrote: On Tue, 06 Feb 2007 15:26:28 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 12:27:33 -0500, in news.groups, dave hillstrom wrote: when in the holy brook trouts name will my mead complete fermenting, and then how ****ing long will it take to clear so i can DRINK IT!?!?! When did you start it? first on 12/30/06, and second on 1/20/07. 5 gallon batches. 15 lbs clover honey, 1tbsp gypsum, 4 tsp acid blend, 1/4 tsp irish moss, 1 oz rehydrated champagne yeast. boiled 15 minutes. the second batch i put 9 inches of cinnamon sticks in last 3 minutes of the boil. first batch started at 1.115, and was at 1.082 on 1/14. small bubble ever eight seconds or so now. second batch started at 1.117. lots of bubbles every 7 seconds or so now. Dave a clueful site: http://byo.com/departments/831.html If you boiled, I hope you skimmed. thanky. i skimmed the **** out of that white protein ****. got it all over the counter and sink. I WANT MEAD!!!!! white protein? Wax and amino acids. sounds like we're back to questioning the source of the 'honey' Ehw! Yeah. Are we in soc.men? Looks around suspiciously. Sounds good to me... froups list adjusted Do you think that any of *them* there even know what Mead is? I don't figger they're too finicky about the source of their ethanol. And in some cases, they're even hazy on the ethanol vs methanol question. -- "Tis an ill wind that blows no minds" ....PK |
ATTN BOB OFFICER
On Sun, 11 Feb 2007 18:16:34 -0800, pandora wrote:
On Sun, 11 Feb 2007 16:58:16 -0800, CovvTseTung wrote: In article , pandora says... On Fri, 09 Feb 2007 10:24:17 -0800, CovvTseTung wrote: In article , pandora says... On Wed, 07 Feb 2007 10:10:50 -0800, Bob Officer wrote: On Wed, 7 Feb 2007 09:24:34 -0800, in news.groups, CovvTseTung wrote: In article , dave hillstrom says... On Wed, 07 Feb 2007 00:28:26 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 18:40:17 -0500, in news.groups, dave hillstrom wrote: On Tue, 06 Feb 2007 15:26:28 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 12:27:33 -0500, in news.groups, dave hillstrom wrote: when in the holy brook trouts name will my mead complete fermenting, and then how ****ing long will it take to clear so i can DRINK IT!?!?! When did you start it? first on 12/30/06, and second on 1/20/07. 5 gallon batches. 15 lbs clover honey, 1tbsp gypsum, 4 tsp acid blend, 1/4 tsp irish moss, 1 oz rehydrated champagne yeast. boiled 15 minutes. the second batch i put 9 inches of cinnamon sticks in last 3 minutes of the boil. first batch started at 1.115, and was at 1.082 on 1/14. small bubble ever eight seconds or so now. second batch started at 1.117. lots of bubbles every 7 seconds or so now. Dave a clueful site: http://byo.com/departments/831.html If you boiled, I hope you skimmed. thanky. i skimmed the **** out of that white protein ****. got it all over the counter and sink. I WANT MEAD!!!!! white protein? Wax and amino acids. sounds like we're back to questioning the source of the 'honey' Ehw! Yeah. Are we in soc.men? Looks around suspiciously. Sounds good to me... froups list adjusted Do you think that any of *them* there even know what Mead is? I don't figger they're too finicky about the source of their ethanol. And in some cases, they're even hazy on the ethanol vs methanol question. Quite possibly. I've thought that for lo these many years. Sad buncha losers, IMO. *hick* -- dave hillstrom mhm15x4 zrbj this signature is NOT for mimus. so there. but it is for hatchetmama and shirley. |
ATTN BOB OFFICER
On Sun, 11 Feb 2007 21:41:15 -0800, pandora wrote:
On Sun, 11 Feb 2007 22:23:18 -0500, dave hillstrom wrote: On Sun, 11 Feb 2007 18:16:34 -0800, pandora wrote: On Sun, 11 Feb 2007 16:58:16 -0800, CovvTseTung wrote: In article , pandora says... On Fri, 09 Feb 2007 10:24:17 -0800, CovvTseTung wrote: In article , pandora says... On Wed, 07 Feb 2007 10:10:50 -0800, Bob Officer wrote: On Wed, 7 Feb 2007 09:24:34 -0800, in news.groups, CovvTseTung wrote: In article , dave hillstrom says... On Wed, 07 Feb 2007 00:28:26 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 18:40:17 -0500, in news.groups, dave hillstrom wrote: On Tue, 06 Feb 2007 15:26:28 -0800, Bob Officer wrote: On Tue, 06 Feb 2007 12:27:33 -0500, in news.groups, dave hillstrom wrote: when in the holy brook trouts name will my mead complete fermenting, and then how ****ing long will it take to clear so i can DRINK IT!?!?! When did you start it? first on 12/30/06, and second on 1/20/07. 5 gallon batches. 15 lbs clover honey, 1tbsp gypsum, 4 tsp acid blend, 1/4 tsp irish moss, 1 oz rehydrated champagne yeast. boiled 15 minutes. the second batch i put 9 inches of cinnamon sticks in last 3 minutes of the boil. first batch started at 1.115, and was at 1.082 on 1/14. small bubble ever eight seconds or so now. second batch started at 1.117. lots of bubbles every 7 seconds or so now. Dave a clueful site: http://byo.com/departments/831.html If you boiled, I hope you skimmed. thanky. i skimmed the **** out of that white protein ****. got it all over the counter and sink. I WANT MEAD!!!!! white protein? Wax and amino acids. sounds like we're back to questioning the source of the 'honey' Ehw! Yeah. Are we in soc.men? Looks around suspiciously. Sounds good to me... froups list adjusted Do you think that any of *them* there even know what Mead is? I don't figger they're too finicky about the source of their ethanol. And in some cases, they're even hazy on the ethanol vs methanol question. Quite possibly. I've thought that for lo these many years. Sad buncha losers, IMO. *hick* Surely, not you! i was under the influence of my homemade beer. -- dave hillstrom mhm15x4 zrbj this signature is NOT for mimus. so there. but it is for hatchetmama and shirley. |
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