Join 3,424 readers in helping fund MetaFilter (Hide)


Homebrew, but not for the Wii
April 28, 2010 7:19 AM   Subscribe

May 1st is National Homebrew Day. Hundreds of thousands of people in America brew their own beer, wine, mead and other alcoholic beverages. Want to try out the hobby? Here's a great community, and here's a great guide.

Not sure why you'd want to brew your own beer? Well, how else can you make Goat Scrotum Ale? Or styles that are hard to find commercially, like Hefeweizens with strong banana flavor, wild-fermented lambics, or milds? Homebrewing allows you to make beer of nearly any style. And you can (theoretically) save money!

Looking for some simple fermentation recipes to start out with? Try Joe's Ancient Orange Mead, which can be made in a plastic jug with supermarket yeast. Or, try a batch of apfelwein, a dry German apple wine made with supermarket juice, sugar and wine yeast.

If you're hooked after that, find a local homebrew shop or shop online and buy some more advanced equipment. You can now make beer from malt extracts!

Into the hobby, and want to take it to the next level? Try going all grain, where you convert the starch into sugar in malt! Build your own mash tun out of a cooler! Build an immersion chiller! Grow your own hops! Make your own recipes using software! Use an old fridge to make a lager for your Oktoberfest! Do a beer swap!

Previously: 1 2 3 4 5 6
posted by mccarty.tim (64 comments total) 45 users marked this as a favorite

 
BTW, I posted this today, because I figured that if anyone new wanted to join the festivities, they now have time to pick up the ingredients and hardware to brew their first batch.
posted by mccarty.tim at 7:24 AM on April 28, 2010


Gotta put in a plug for one of my favorite home-brewing podcasts, Basic Brewing Radio. James is kind of a lovable goofball, but the breadth of the topics covered (check the archives) is invaluable to both the beginner and the seasoned home-pro. The videos are great, too.
posted by Thorzdad at 7:24 AM on April 28, 2010


Excellent - I didn't know we had a day! I just picked up all the goods to make my summer hefeweizen...I'll have to make sure to brew it up on May 1st!
posted by kaseijin at 7:26 AM on April 28, 2010


I brewed a goat scrotum once after getting thoroughly drunk at a brewery tour. The real balls of the beer was chocolate and some fresh chili peppers that I stole from my girlfriends garden. It came out delicious.
posted by Hoenikker at 7:29 AM on April 28, 2010


Two more online shops I've had great experiences with, and two that I mean to try someday: Midwest Brewing, William's Brewing, Brooklyn Brewshop, Seven Bridges Cooperative.
posted by box at 7:31 AM on April 28, 2010


This is an auspicious post. Time to go shopping. Thanks.
posted by Splunge at 7:33 AM on April 28, 2010


PS: I was thinking about mentioning that Alton Brown's guide has a lot of errors in it and isn't recommended, but it seemed a bit too negative to say in post. But since a lot of people like him here and might think his guide would be good, I'll at least mention it here.
posted by mccarty.tim at 7:36 AM on April 28, 2010


How timely, I'm brewing my first partial grain/extract brew on Saturday with an experienced homebrewer to learn the ropes and do it on my own. It will be an IPA. I never knew it was National Hombrew Day. Thanks for the post!
posted by phirleh at 7:53 AM on April 28, 2010


The Ancient Orange Mead reminded me of Pruno (previously).
posted by hanoixan at 8:00 AM on April 28, 2010


It's also International Labor Day, in case you like your beer with a dash of COMMUNISM! (maybe brew a Red Menace clone...)
posted by qvantamon at 8:01 AM on April 28, 2010


I just realized I've been homebrewing for over 25 years. Damn, it's good to be a gangster.
posted by tommasz at 8:01 AM on April 28, 2010 [1 favorite]


Thanks for the post. I'm brewing my first dry-hopped double IPA this weekend. I've had a lot of luck with the online shop Northern Brewer. They have great start-up kits and $7 shipping regardless of the weight of the order. Good luck to all of those who are taking up the hobby!
posted by robstercraw at 8:02 AM on April 28, 2010


I'm a big Good Eats fan and I've heard that people have a lot of beef with the beer episode. Is it, at least, a good overview of the process? What are the most egregious errors? If you followed that recipe exactly, would you at least get a drinkable brew?
posted by scrowdid at 8:06 AM on April 28, 2010


Oh man, last weekend, I finally bottled the amber I've had in primary just about forever. Time to brew up the next (a blonde) and keep the pipeline flowing before it gets too hot out.

And if we're plugging websites, I've been super-satisfied with Brewmaster's Warehouse.
posted by uncleozzy at 8:11 AM on April 28, 2010


I'm a noob, i've made so far, a Cider, Graff (cider/beer hybrid) and a Dunkelweissen. I've been needing to pick up some ingredients for something new for weeks now. Maybe i'll go get that tonight. Luckily, I live in Austin, and Austin Homebrew is one of the best shops anywhere.
posted by jbelshaw at 8:15 AM on April 28, 2010


Can't talk about homebrewing with mentioning Charlie Papazian's book, The Complete Joy of Homebrewing. It's the classic introductory homebrewing guide.
posted by electroboy at 8:19 AM on April 28, 2010 [1 favorite]


This is excellent. I've brewed two batches of beer in the last few months and am just now starting to run out. I've got ingredients for two more beers so I guess I know what I'm doing on Saturday.

BTW as a beginning brewer I'd like to recommend Charlie Papazian's "The Complete Joy of Homebrewing". It's not the most up to date book on the market but I love Charlie's laid back and encouraging approach to brewing.

"Relax, don't worry, have a homebrew." Thanks Charlie.
posted by talkingmuffin at 8:20 AM on April 28, 2010


I just realized I've been homebrewing for over 25 years. Damn, it's good to be a gangster.

My father has been homebrewing for over 30 years, and he's passing his knowledge on to my brother and me. 2nd generation gangsters represent!
posted by splice at 8:26 AM on April 28, 2010


Nthing Papazian's book. Also, for the frugal among us, homebrewing is an attractive alternative to buying subpar nearly-water. Even with the comparatively expensive 'homebrew-in-a-can' kits and (most of) the supplies, your first batch only comes out to about $0.75 per beer, and subsequent batches, for me, at least, hover around the $0.19 - $0.24 per beer range.
posted by eclectist at 8:32 AM on April 28, 2010


Really looking forward to Saturday. My friends and I are doing a spruce ale.

RE: the Good Eats recipe (this one, I guess), I haven't watched the episode but some of the folks in my brew club did. They found it odd that he boiled the specialty grain and added ice to cool, and looking at that recipe I agree w/them. When you boil specialty grain you run the risk of extracting tannins from the barley's husks, and when you chill by adding ice you run a (admittedly small) risk of contamination. Maybe doing those things isn't going to ruin a batch of beer, but it's easy enough to steep the grain in a mesh bag and remove it before boiling and also to chill the wort by placing the kettle/pot in a large sink or tub filled w/ice water. Still, it's a good basic recipe to get started.
posted by cog_nate at 8:33 AM on April 28, 2010


tommasz: "I just realized I've been homebrewing for over 25 years. Damn, it's good to be a gangster."

I started somewhere around 25 years ago but haven't brewed in a while, hopefully I'll have it together to do it next winter. I still have about six cases of empty 16 oz heavy duty returnable bar bottles, probably the perfect bottle for homebrewing but hard to find these days. Most commercial breweries don't seem to sell in refillable bottles anymore, used to be pretty common.
posted by octothorpe at 8:36 AM on April 28, 2010


I’ve been homebrewing for a couple of years. I can’t speak highly enough of this hobby. It helps connect me to family and friends in new ways, as well as providing a great way to meet new people. It’s fun to bring homebrew to parties: there is always someone who is interested in the topic. I love all the science and gadgetry that goes along with it. It’s pretty cheap as hobbies go. And, of course, the final product is, well, BEER!

Now is a great time to get involved. There is tremendous excitement relating to the craft beer movement. Equipment and recipes are easily obtained.
posted by No Robots at 8:39 AM on April 28, 2010


octothorpe, I haven't bottled in years. I invested in one of those stainless steel soda tanks and never looked back. They're pricey but the convenience is hard to beat.
posted by tommasz at 8:45 AM on April 28, 2010


And of course, no conversation about home brewing is complete without a mention of home distilling. Whiskey, after all, is what beer wants to be when it grows up!

Support legislation to allow hobby distilling!
posted by kaseijin at 8:56 AM on April 28, 2010 [2 favorites]


Shit yeah, where my hebrews at! Happy us day, guys!
posted by shmegegge at 9:02 AM on April 28, 2010


huh. wwwwwwwwhoops.
posted by shmegegge at 9:02 AM on April 28, 2010


"Relax, don't worry, have a homebrew." Thanks Charlie.

Regardless of the situation, topic, or setting, this advice has gotten me through numerous snafus.
posted by Hoenikker at 9:11 AM on April 28, 2010


The thing I find interesting about the craft beer industry is the cooperation culture. If you go to some local (or even large-ish) craft brewery websites, you can find the whole malt and hop bill for their beers. Some of them will let you drop by and get some of the yeast when they dump it from their primaries, and Rogue went as far as releasing a homebrew clone kit to one of their major beers (and also released their yeast strain to Wyeast).

Also, if you read the anecdotes on hbt, there are stories about people calling Fat Tire for help with cloning their beer, and the guys telling them all but the recipe (stuff like "you use a bit more crystal than aromatic, and start fermenting cooler but let it warm up naturally"). Of course it's serious business, but really feels like it's just a bunch of enthusiasts having fun.
posted by qvantamon at 9:15 AM on April 28, 2010 [1 favorite]


Sounds like a great day to start another 6 gallon batch of Joe's Ancient Orange.
posted by maurice at 9:18 AM on April 28, 2010


Yes, qvantamon. It's fascinating and should be studied rigourously. Perhaps we are seeing a new cooperative capitalism.
posted by No Robots at 9:18 AM on April 28, 2010


Oh, yeah, it's also great fun when I'm too lazy to clean up, and have my wort cooler (looks like a copper still), erlenmeyer (for the starter), rubbermaid cooler, hydrometer, ph strips, cleaning chemicals, etc thrown all around the kitchen. Then when I get pizza delivered, or when a neighbor glances inside when I'm opening the door, they think I'm running a freaking meth lab.
posted by qvantamon at 9:20 AM on April 28, 2010


I have two 5 gallon batches in Secondary. Both are for a wedding next weekend, but I'll be pulling a sixer or two for the Mefi Homebrew Swap.

The Robohop IPA is a darker, West Coast style IPA in the manner of Sierra Nevada's Torpedo.

The Ecto-Cooler is a much lighter drinking wit made with orange and tangerine peel.

I also have a black steam beer bubbling away in primary. No idea how that one will turn out - it's my first time playing with Carafa III and the whole thing could come out tasting burnt.
posted by robocop is bleeding at 9:27 AM on April 28, 2010 [1 favorite]


Old Grolsch swing-top bottles are good for home brewing of any kind. I found out that this spring my neighbourhood pub has mead on tap, and I was going to pass making my own. But after reading this post, I'm going to do a low-alcohol batch anyway with the local traditional May Day mead recipe: brown sugar, bread yeast, lemon and raisins. Ferment one day in the open, then bottle. The bottle is ready when the raisins float. To the shops!
posted by ikalliom at 9:28 AM on April 28, 2010


Made my first batch in my dorm room in 1987, and have been going strong ever since. Mostly making wine these days, and I typically have three 5-gallon batches going at once, and 100 or so bottles in reserve. Got 4 grape vines growing in my tiny Capitol Hill yard, and hope to have enough muscadines to at least flavor a batch this year.

It's a fantastic hobby, since you can make it as simple or as complicated as you like. I never got into all-grain or culturing my own yeast, and I'm not much a fan of chocolate and coffee and chiles in beer (though I have made a Goat Scrotum--I mean, who hasn't?), but good, simple beers are made easily. And I still have a few bottles of a Russian Imperial Stout I made in 1993.
posted by MrMoonPie at 9:31 AM on April 28, 2010


Charlie Papazian's "The Complete Joy of Homebrewing." It's the classic introductory homebrewing guide.

And it is also a homebrewing First Degree Rite of Passage to snicker at the pictures in the book. There is something so inherently goofy and earnest about that couple brewing together.

The Second Degree Rite is, after a few beers, quietly falling in love with the woman.
posted by robocop is bleeding at 9:31 AM on April 28, 2010 [5 favorites]


I'm a big Good Eats fan and I've heard that people have a lot of beef with the beer episode. Is it, at least, a good overview of the process? What are the most egregious errors?

Alton's shirt is pretty egregious in that episode. Like cog_nate says, the ice and boiling the grain are a bit odd. If you want to follow his recipe, just put the grain in a bag and pull it out before the boil, and use the ice for a cold water bath to cool the wort and get another gallon of spring water to bring the final volume back up to 5gal.

Sanitation: (0:11) Alton says 2oz bleach in 5 gal H2O (about 3mL per Liter), but Palmer says use 4mL per L. I don't know if this will be an issue, as I am more of a Star San guy. And I was cringing the way he was shoving all that gear into his fermenter, he'll scratch up the plastic making lots of tiny spaces for bacteria to lurk.

(6:40) Airlock activity isn't the best indicator of fermentation. He has a hydrometer, but it probably doesn't make good tv to use it. Alton twice says the yeast will die when the sugar is gone, but they just go dormant.

Plus, some of his terminology is just off: (1:30) I don't think he's mashing when he says he is, he's steeping specialty grains which do not need to be mashed; (3:15) a late addition of hops is not dry hopping
posted by peeedro at 9:40 AM on April 28, 2010


I remember finding a forum somewhere where somebody tried the Good Eats recipe, mistakes and all (minus the bleach, because StarSan is easier). He said it actually came out not as bad as he was expecting, but still pretty mediocre. It had a tannic quality that some people might mistake for hop bitterness. Besides, you'd have to unlearn a lot from that episode to make other recipes properly.

I'd say maybe watch it out of curiosity. But otherwise, there are better guides on Youtube, and commenters are quick to point out mistakes and rate down and/or annotate videos that aren't so helpful. Youtube comments are actually better there, probably because tweens don't brew beer and watch beer videos.
posted by mccarty.tim at 9:46 AM on April 28, 2010


Thank you for the post! It's the perfect thing to convince Mr. Bibbit to get started on this, since he's wanted to do it for awhile now. And I want more beer.
posted by bibbit at 9:50 AM on April 28, 2010


I see this as I am getting ready to hit Austin Homebrew Supply over my lunch break.
Thanks you.
posted by Seamus at 9:51 AM on April 28, 2010


NOT A METH LAB.
posted by cog_nate at 9:52 AM on April 28, 2010


I home brewed a batch of beer last year and I don't even drink beer. It was a blast! Literally. My daughter took some to a block party and as the bottles warmed up they exploded. Nobody got hurt and now my daughter has the mom who makes the exploding beer. Too much sugar at the end? Now I'm making cheese and teaching cheesemaking, it's safer. Fermentation! The closest thing to magic I can think of.
posted by brneyedgrl at 9:53 AM on April 28, 2010


Too much sugar at the end?

Did you use bottles specifically made for beer or just regular bottles? Beer bottles are made to withstand significantly more pressure than standard beer carbonation, whereas bottles that don't hold carbonated beverages are not nearly as strong.

Otherwise if those really were beer bottles something was definitely wrong, because even if the bottles hadn't exploded that much pressure would have resulted in a messy beer fountain any time you opened a bottle. Aside from issues with the normal priming process in the bottles, there are certain varieties of bacteria infections that will cause over-carbonation if they get into your beer.
posted by burnmp3s at 10:31 AM on April 28, 2010


Porkfelwein this Saturday.
Anyone want to come over to brew?
posted by Seamus at 10:50 AM on April 28, 2010


Why yes, I do want to try homebrewing! I've been interested for a couple years and have yet to get over the initial investment hurdle. I'll have to dig out Charlie's books from our moving boxes and head down to the homebrew supply shop a couple towns over, but the hardest part will be convincing my wife to let me do it after I just spent a hundred bucks at Dark Lord Day. Maybe the holiday will help sway her?
posted by kyleg at 10:58 AM on April 28, 2010


Too much sugar at the end?

Sounds like that could be the problem. How much did you use, and how was it applied? I've known brewers who literally added a small measure of corn sugar directly to each bottle.

One great way to bottle condition any ale or lager is to simply dissolve ~1.5 cups of plain light dried malt extract into 1.5-2 cups of boiling water, and then gently add it to the beer in the bottling bucket prior to bottling. Some prefer corn sugar, but I think that the DME is closer to the rest of the beer's ingredients.

I'll celebrate 5/1 by bottling a steam/Czech Pils concoction that's ending its third week in secondary after two weeks in primary (sigh...last use of lager yeast 'til fall). Too long a wait for me, so it had better be good after a few weeks in the bottle. I'm down to the last 10 or so bottles of "Garbage Pale Ale" (an IPA named not for its shittyness, but for the primary fermenter's proximity to the trash receptacle in our kitchen), so the sooner the better.

“Fermentation may have been a greater discovery than fire." – David Wallace
posted by VicNebulous at 10:59 AM on April 28, 2010


Hooray. I just returned to the states from my vacation in Frankfurt and was already missing the apfelwein. So the link to an apfelwein recipe is really well-timed, and I think I'll just have to become a homebrewer now.
posted by jepler at 11:27 AM on April 28, 2010


Well, jepler, if you like the apfelwein . . .try this.



Not really. Please don't.
posted by Seamus at 11:40 AM on April 28, 2010


Seamus: That's my local store, too! Those guys at AHS are great. I assume that you have also had the house brewed beers at Draught House?
posted by kaseijin at 11:46 AM on April 28, 2010


God, I do love the homebrewing. I'm nutty for it. I just finished racking over about 50 gallons of beer into the kegs and force carbonating them for this Saturday's Southern California Homebrewer's Festival.

Let's see.. on tap:
5 gallons of Pale Chocolate Oat Malt Mild (US-05 American Yeast)
5 gallons of Pale Chocolate Oat Malt Mild (Thames Valley II Yeast)
5 gallons of Cinnamon Vanilla Belgian Strong Amber
5 gallons of Pale Citra Spring Saison
5 gallons of Hop Woo IPA+ (dry hopped with Cascade)
5 gallons of Hop Woo IPA+ (dry hopped with Centennial)
5 gallons of Tupelo Honey Mead (left 3 gallons plain - spiked 2 gallons with Sour Cherry Juice Concentrate)
5 gallons of Pecan Smoked Malt Wee Heavy
5 gallons of Po-po Smoked Pale Pub Ale
5 gallons of Tempting Midnight Dark Belgian Wild Ale aged with Pinot Noir infused Oak. (This one took 2 years start to finish)

There's about 10 other kegs hanging out with other bits and bobs in them too, so I may have a problem. :)

The best story recently was the police visit that I got while brewing the PoPo. Silly nosy neighbors!
posted by drewbage1847 at 12:58 PM on April 28, 2010


kaseijin: Love AHS. Best part of my week is the Wednesday lunch trip to buy supplies for Beer Night. I used to go to the Draught House when it was the Draught Horse. I have only been a couple times in the last decade. They were always known for their surly service and I have a cheerful friend who was banned for life for his cheerfulness. Really. Snarky people sometimes take a happy attitude as some sort of snarky attack. He tried to go back three or four years after the lifetime ban and was told to leave immediately. Long memories. Anyway, I'd happily frequent the place without him, but the opening time of 5:00 and the fact that I live down south and have a toddler make it awful unlikely that I shall ever drink there regularly.


Anyway, every Wednesday night the boys and girls gather in my garage to brew. It's a good excuse to make a nice dinner (or at least beans and sausages), drink some beer and whiskey, and listen to music. The fact that we look like a bunch of derelicts making meth in the garage does attract police attention, but it's always just slow drive-bys. The neighbors enjoy my idiotic friends and the fact that we seem to be having fun. No complaints yet. No arrests either. I'm not sure my rig wouldn't be mistaken for a lab.
posted by Seamus at 1:12 PM on April 28, 2010


drewbage1847 - it's scandalous that you won't be sharing those in MetaFilter Homebrew Beer Swap. But I don't blame you for keeping them all to yourself, they sound amazing!
posted by revgeorge at 1:38 PM on April 28, 2010


Oh, and for National Homebrew Day I still haven't figured out what I'm going to make. BYO ran a clone recipe for Short's Magician that my wife loves. I also was thinking about the Rocktoberfest AHA Official Recipe as my first lager.

But now that everyone's talking about Goat Scrotum Ale...
posted by revgeorge at 1:43 PM on April 28, 2010


Random question: If I wanted to construct an oak luge - that is, a device that you can pour beer through from the bottle past oak chips or cubes to the glass - how much oak would the beer (assume higher alcohol barley wine-types) would the beer have to flow past to pick up the flavor?
posted by robocop is bleeding at 1:57 PM on April 28, 2010


[might be better as an AskMe]
Any experienced homebrewers know anything about applejack and freeze distillation? I was cornered by a beer snob once and we got to talking about the virtues & ease of homebrew, and he cited applejack as an example of the type of simplicity. I've been looking for a basic outline ever since. My impression was: take brewer's yeast; activate in a sugar+hot water mix and then pour into a bottle of apple juice; THEN SOME MAGIC; finally, keep freezing and removing ice from the bottle. Am I way off base?
posted by now i'm piste at 2:17 PM on April 28, 2010


RiB - about a week's travel time worth. :)

Problem's going to be time in contact and surface area. Most of the instant character you pick up from oak is from the surface toasting. If you want the trehalose and vanillian and other components you need to penetrate beyond that surface layer.

That said you could probably set up a "Oak Randall" with an ounce or two of chips, but I wouldn't anticipate getting any of the better wood characters.

revgeorge - didn't even know about that one, but if it involves bottling - bah! (I'm such a lazy brewer!) Instead I'll be sharing with about 1000 other people this Saturday at the 20th SCHF.

Re: Applejack. You're pretty close to the target. You'll want fresh apple juice free of things like Potassium Sorbate and Sodium Benzoate. If you pick up some dried yeast, you can toss it into some apple juice (preferably in a bigger, clean and sanitized container), let it ferment for a few weeks and then yeah - freeze for a few hours, busted the thin layer of ice at the top, pour off, rinse, repeat until you've reduced by say half and there you go.. old fashioned applejack.
posted by drewbage1847 at 2:29 PM on April 28, 2010


Worth noting that freeze distillation for applejack, like all distillation, is illegal.

Rather stupid, IMHO, that freezing a legal product can be an illegal act.
posted by kaseijin at 2:54 PM on April 28, 2010


robocop is bleeding: if you kegged, you could try something like this with oak shavings instead of hops [On preview, what drewbage1847 said]. With bottled beers, I'd just buy some quality oak and find someone with a lathe to make a set of mugs and toast the wood yourself. Maybe that way you'd get the aromatic qualities of the oak right in your face while drinking your barley elixir.

now i'm piste: That would be illegal (in the US) and is something that they don't talk about on HomeBrew Talk. But you're on the right track. Look at the apfelwein recipes for the fermentation leg of this imaginary process, but consider adding more sugar. If you stick with the Montrachet yeast, you can probably ferment to 10% abv, meaning you can safely add 1.25 lbs of corn sugar or table sugar per gallon apple juice before pitching the yeast*. Switching to a more alcohol-tolerant yeast would let you add more sugar to the juice and bring your initial abv higher to save you time and effort on the ice distillation stage (google "turbo yeast").

*This is napkin math and I hope I'm correct. Grocery store apple juice is 22g sugar per 8oz serving. So a gallon of apple juice has 352g of sugar, or .77 lbs. Adding another 1.25 lbs of dextrose or sucrose would bring you to an OG of 1.010 and a final abv of 9.3ish%.
posted by peeedro at 3:21 PM on April 28, 2010


For those getting started (or those on a shorter time budget), look into no-chill brewing, and brew-in-a-bag. I've been all-grain brewing for years, and just earlier this year gave those two methods a go; it saved me heaps of time and, while it limits what you can do, you can generate some really pretty magnificent brews all the same.
posted by nonspecialist at 4:09 PM on April 28, 2010 [1 favorite]


That would be illegal (in the US) and is something that they don't talk about on HomeBrew Talk.

For what it's worth, it's not illegal in the US. There was an episode of Basic Brewing Radio about it (which I can't find right now, of course); they asked the TTB, and were told that freeze concentration is not considered distillation for tax purposes (and is therefore legal).
posted by uncleozzy at 5:40 PM on April 28, 2010


further clarification: federally not illegal in the US. I'm sure some states already "fixed" this "loophole" with local regulations.
posted by qvantamon at 6:35 PM on April 28, 2010


I've heard the main reason we don't have legal home distilling is because people haven't really fought for it as hard as they lobbied for homebrewing beer. So, uh, let's pester Obama.

That and blindness.
posted by mccarty.tim at 4:41 AM on April 29, 2010


Don't use ziplock bags for freeze distillation. Bad news.
posted by MrMoonPie at 7:01 AM on April 29, 2010


So, uh, let's pester Obama.

"Pruno Summit" just lacks a certain zing.
posted by robocop is bleeding at 9:49 AM on April 29, 2010


Drinking my apfelwein just a bit ahead of schedule. Not bad for a first attempt. Thanks again for the thread and the impetus to give it a try.
posted by jepler at 5:15 PM on May 25, 2010


« Older "The written word hasn't kept up with the age. The...  |  "The social world is led by wo... Newer »


This thread has been archived and is closed to new comments