theprotester

True. TPBM is so blind that they can see.

Hahahaha, I love it!!! I'll show off the labels soon. I know there's a few gifted design heads on this thread. @Fist: Will report back. Heading home to a sick missus, but I'll definitely check that out later today!

False. TPBM can never get their signature on that little fuckin' strip up back of the bank card.

False. I'm Australian mate. TPBM just had an argument with their mother.

TRUE TPBM is wanting to see massgraff's cute pic they took at work...

True. Police shooting. Nonsense. When you date a hot chick. TPBM has a thing for asparagus.

True. TPBM only uses premium fuel in their whip.

Quick one. Long arse name. Ran out of room!

True. TPBM has the day off today.

False. TPBM is taking liver detox medication.

On a beer related note, my mate is fully operational in his new brew house, I'm fuckin' jealous of this thing.

Props not necessary, I love this shit. The Bourbon, which I have to call American Style Spirit because the US has rights over the name Bourbon, is coming along awesomely. I actually imported some white American oak and charred it myself here on the brew house, I just took the kettle off and used the flame. I don't think it was the safest thing in the world. I should have some ready by December this year. I have a room that I'm temperature controlling the same as Kentucky (http://www.crh.noaa.gov/lmk/) to try and give a lit bit more story I guess. Absinthe hasn't started yet. If everyone's cool with it I can give a run down on the vodka production as well. I pulled out the old mini still and made some Strawberry Vodka the other day... Question: American Style Spirit or American Whiskey? I would love to call it Bourbon, but as aforementioned, it's illegal. I know 'style spirit' doesn't sound great.... but I'm in the camp of it's NOT FUCKIN' WHISKY! Thoughts welcomed!

False. No idea what that is. TPBM has a wireless mouse that doesn't work.

Fuck that's HUUUGE. Ahhh. That's better. Fuckin' Oontz! Why can't you resize motherfucking images.

'Tis certainly true that Juniper's are Conifers. One common taste from Gin should be annisede/licorice. Gin should always give off a floral aroma surrounded by herbs, the herb make up is dependent on what the distiller has used. I can see why moving from Gin to just about anything else would be a bit of a challenge on the old tongue. ...I know this isn't the 'Gin Thread'... but I've just made some...

I like that GOER shit. Clean it up a little and it's on fire.

Nice ones Ed.

False. Shit'll kill ya. TPBM has that house money.

I'm sorry but that Derrick J thing is fucking dumb.

False. TPBM hits 'c' at least five times when copy and pasting.

Oddly enough I was a 2IC on a waste removal truck for a few hours this morning. So. False. Shit smells. TPBM hates Asians with American accents.

False. TPBM knows how to set timing in a grandfather clock. Not just the time.

I agree, the massive hop beers certainly burn you out. The quest for something new is what drives the craft industry anyway.

With regards to the famous English water, essentially the water at Burton on Trent is legendary for the harshness of the make up. Brewers around the world when making English ales, and even other ales, will 'Burtonise' their water, which is adding harsher compounds, calcium and magnesium bicarbonates. A lot of craft breweries appear to be in slightly rural areas where they are more than likely using rain water, quite soft. If the brewer doesn't want to/feel the need/has a different plan to adding hardening, then you won't get those true English bitter ales. There's a great argument for doing it, there's also a great argument for not doing it. Also, some places might be really pushing a line of all local/natural - and you could probably say buying in Magnesium Bicarbonate from somewhere and chucking it in... isn't really local. I could bang on for ages; if you want some heavy material; http://www.antiochsudsuckers.com/tom/brewingwater.htm As for the overly hoppy beers... I'm pretty much over them. Have been for a while. Low alcohol beers (-3.5%) are really where I'm focussing.