Hello boils and ghouls! errr… yeah.. Anyways, here’s a few pictures of the “Crypt” from which all the wonderful poisons are made! Note the red PSP on the right side - guess whats being played!

Gallery!

Overview	Left Side	Right Side
Immersion Chiller	The Boil - Note the Hop Bag!	Tools of the Trade

It’s hard to picture brewing quality beer out of what looks like a nasty garage with crap scattered about, but it is possible with attention to details.. Notice the excessive use of towels for example! I keep the fermenters in the blue bin to keep them off the garage floor. When I’m done I’ll chill the wort down to 75-80 degrees and then pour it into the fermenters. While traversing through the air they are getting hit with some colder air and then aerating as they funnel into the bucket/bottle. This gives the yeast oxygen to get cracking with. It’s a very delicate dance while for a good hour or so are spent simply making sure the house doesn’t burn down while I watch videos or listen to music from my PSP. That thing is irreplaceable when it comes to portable comfort!

Cleaning kegs has become one of those… things. It’s like when you have been up real late and you just ate the last bowl of chili. You know the crockpot needs to be cleaned out, but damn it you just want to go to bed! Well, you have to force yourself to clean it out otherwise it’ll dry, or grow, but you do the next best thing. You stick the pot under the sink and pour some dish soap in the pot and fill it with hot water and go to bed - WIN! That is the elaborate metaphor for what I accomplished to tackle the inevitable conflict of the keg, the kitchen faucet and sprayer, and me. I hate the kitchen sprayer because it doesn’t fully close off the faucet so I have water coming out of the sprayer, and more water still coming out of the faucet. UGH! I need hot water, but I don’t want to waste a ton of water in the process. Usually I stick a jug under the faucet and pour it in the keg after it is full while using the sprayer to fill the keg at the same time. As you can imagine, water usually ends up on the floor or myself as I will inevitably miss the narrow hole of the keg because the hose of the sprayer is just 3 inches shy of letting the faucet actually get inside the keg. If it hasn’t caught on by now, details like these are the largest contributors to pissing me off other than that guy who insists on picking the urinal next to me when there is plenty of other perfectly good urinals NOT next to me and then decides he wants to talk to me and THEN tries to make eye contact by leaning over while chatting it up. Moving on! Read More»

Alright.. so the citrusy/fruity character I originally thought wasn’t right is actually in style for this beer. Not quite what I had thought, but you know at least now I’m more educated - er hiccup. How about that color? Just need to work on getting it crystal clear. Over time, however, this beer WILL clear - I’m just drinking it before the yeast completely settles. I’ll take a pic as it clears out.

So, How to make apple wine. Well, here’s where you start - 5 Gallons of apple juice from concentrate with no additives with the exception of Vitamin C, also known as Ascorbic Acid, 2lbs of dextrose, 2 packets of yeast, and a 6 gallon jug (PET better bottle), and an airlock:

The stuff legends are made of!

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Ribs. I like them. These are not your typical moo cow ribs, but it was the smallest rack I could find (Gotta play it safe). For this BBQ I used a combination of Mesquite and Apple wood chunks. They smoked for about an hour per pound. I would up it to about an hour and 15 minutes per pound. Read on for the goods.

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I’m sure you read the recipe on the package of your fresh cedar planks. No? Oh dear. Good thing then, because I ignored it almost completely!

This has become a staple in our house for how to eat salmon - I’m sure when I move to do a whole salmon this will not be the case, but for filets I don’t like anything better… yet.

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Didn’t really know what else to call them and it felt appropriate… somehow.

Take large Green Olives stuffed with Jalapeno (Hy-vee brand is good) and wrap a 3rd of a strip of bacon around them and secure with a toothpick, cook, and viola! Green Salty Balls. I liked Gates BBQ Sauce as a dipper for these balls because it really helped smooth the salty taste out. Yes, my balls were too salty.

To enjoy your green salty balls with a little less salt, I recommend rinsing with cold water thoroughly (soak and drain perhaps?) to remove the vinegar/salt mixture they bathe in until consumed. For these I used a unique method of grilling I learned from an Instructable called “Hellfire Burger.” Basically you take a chimney and grate coated in oil and grill over it once the coals are hot. I’ll be honest, this method cooks small shit REALLY fast (and DONE). Remember to oil the grate as it cools off to restore it. Click on to see before and after pics.

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The title should speak for itself… It’s a spicy chicken with a cool pineapple salsa so the flavors mix to help keep the dish mild but you can feel the spice creep up on you until the pineapple saves your tongue (Picture the point of “Uh oh, this is gunna burn, oh sh–…” to “Ahhhhhh, nice….”) This effect is an awesome experience so don’t be afraid of the ingrediants! Click on for the goodies and pictures!

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Cheese and rice… why in the name of Cod would you want to hear this? Whatever…. For your patience I bring you a slap happy dying cow version of the new tunes with a vocalist still trying to find his balls. Trust me he knows this, and by all means continue to remind him. I almost feel ashamed, except I think you might enjoy the tunes. Clicky and stuff.

Sweatermeat

Final ‘Proach

Here’s the latest from the garage bootcamp of ADAYAFTER. I present for you, Sweatermeat.
Please be advised that this is in no way an exact representation of the song as it should be played, this is merely for your amusement, and the suckyness that ensues a new song until it is brought together tighter. Please try to keep in mind the idea behind this song once played tighter than a hamster’s virgin asshole.

Enjoy!