That's the best pigs body part for making bacon. Pig's face seasoned and smoked is delicious.

Back in the day we use to use dield internet after midnight cause one would pay only one phonecall that would last until you hang-up. I used to go to a relatives house that I hated, only to play Doom at their's PCs. I mean, only to watch her playing.

Brazilian here, you guys doing 7% interest? (Meme reference may apply).

Whasing it is Highly illegal where I live. Furthermore, it's extremely unethical. I'd not like to buy a vehicle that was salvage without knowing it previously.

Changing frames would be OK, but I'm pretty sure that a new legal frame in good shape plus documentation and labor swaping it would be more expensive than the amount of money I'd be able to recover upon selling.

Salvage vehicles are those that wore at some point Involved in some kind of accident that has inflicted considerable damage to it. It has different degrees of damage, going from minor to severe. Although the vehicles are able been repaired to it's full functionality and safety, they'll have it's documentation marked as salvage forever. Mine was marked as minor damages, I got it already repaired, if one is curious.

Don't buy salvaged vehicles unless you are dead sure you gonna keep it for life. And don't cotumise it if you intend not loosing that money. I've bought my Harely salvaged 10 years ago, put a lot of work and money on that. Now I want to sell it and I just can't, even taking a 20% loss on the market price. And that is without adding the parts money I've spent. Bike original goes for 40K. I've put around 12K on parts and upgrades. I'm asking 32K and can't sell it. Furthermore, the dealership don't accept that bike on a trade cause of the salvage mark it has.

Not really, but it's on my goal. I intend building a kegerator and use my fridge just for fermentation. I cold crash in the same fridge for the momment. Oh, and I do have a valve for closing my airlock, mostly for preventing oxidation tham infections concerns.

I use the sanitizer I'm using at the brew day. Iodofor, Starsan, Alcohol 70%, etc. Have never had an infection, never used tape water though. Just keep in mind that if you don't have any way of closing the airlock in the fermentation vessel - airlock tube section, when cold crashing, the liquid might get sacked to the vessel, due to pressure difference caused by temperature drop.

Hahaahahahhahah indeed!!

Not quite right though. Beers like Dubbel, Trippel and Quad, Barley wine, Russian Imperial Stouts, Acid beers and so on keep maturation when bottled. One can try this experiment: get yourself 2 bottles of Orval, drink one right way and take notes. Than, drink the other one 2 ~ 4 year later. You'll get a completely different beer. For my taste, 2 years is the sweet spot. In fact, the only way to keep the bottled beer to maturate is pasteurization, which is not a good practice taste wise.

You know, there are some kinds of beer that are intended to be aged. I have one bottle of a Russian Imperial Stout that I brewd 7 years ago. But the beer you referred in you post is definitely not the aging kind. In fact, it's supposed to be consumed as fresh as possible. A sample with that age have definitely gone bad.

You see, one can hardly ever get everything right. The purpose off trying is to get the least possible akount of things done wrong soh when shit like this goes south, you have a "fighting chance". I mean, if you get all but fermentation temp right, ods are you'll have a beer that cam be corrected, harther tham some death tasting beverage.

Thanks for replying. This app is brewfather indeed, as someone has pointed out. It has a lot of features in the free vs, just a limit of 10 recipes stored simultaneously. About been a drinker not a brewer, this is a huge part of of brewing. One can not brew great beer without knowing how a great beer should taste. Unfortunately, those Belgian beers are really expensive where I live, I've had fine samples of those while traveling abroad only :/

Thanks for the replay. I've brewd a handful of dubbel and one trippel before, but have gone way wrong in the French oak to the point it got unbearable. It took something like 8 months to start been drinkable, and It was over in something like a week hahahah. For this one I'm using Lallemand Belle Saison, starting in 20°c and just letting it go till is stops rising. Gonna set my tic to 30°c - the upper temp limit specified in the yeast chart and let it go its way. Guess priming with 6sh g/L of table sugar and letting it set for a long time is the way to go, although it's gonna be tough to handle the drinking desire hahahaha

Lear how to cook. Just grab a simple online recipe, a bottle of your beverage of choice and try cooking something. It's a really simple and useful skill acquire.

Wow!!! Thats new info to me!!! It explains some misteries I've just faced, like a Cream Ale I did after a dubbel, same fermenter vessel, that got way to low FG and became a "imperial creal ale" hahahahaah

You definitely right, it's an yeast protagonist style. I'm using Lellemands season yeast, gotta read the yeast chart to make sure the fermentation temp. Is right. This beer is intended to be the "starter" for my next batch - a Belgian dark strong ale.

Exactly, 10L. I've just realized I've mistaken the base malt. It's supposed to be pilsen, not pale ale.