Barry Arnson [dot] com

Bad Q100, Bad!, originally uploaded by mrpbody33.

Looks like The Bert Show on Q100’s website has been listed as an attack site by Google. Nice job guys! Infecting people with Trojan software.

From Google’s Safe Browsing page:
Of the 11 pages we tested on the site over the past 90 days, 3 page(s) resulted in malicious software being downloaded and installed without user consent. The last time Google visited this site was on 07/21/2008, and the last time suspicious content was found on this site was on 07/16/2008.

I finally got around to updating my “About Me” page.   It didn’t have anything on it before you you really didn’t miss much.  Thanks Broderick for the photo. Thanks to Seth for the outline.  

Ingredients:
1 lb. American Munich
4 oz. Crystal 20L
6 lb. Muntons Light Malt Extract
1 oz. German Perle Hops
1 oz. Tettnanger Hops
1 tsp. Irish Moss
German Ale/Kölsch Yeast

Phase 1: Steeping Grains & Boiling Wort
Placed 1 lb. of American Munich and 1/4 lb. of American Crystal 20L in a hop bag and allowed to steep in 3 gallons of water for 30 minutes at 154-158 degrees Fahrenheit. This produced a wort that was slightly darker than wheat in color. Brought the 3 gallons to a boil and added 6 lb. of Light Malt Extract. Also added 1 oz. German Perle Hops (8.2% AA) to the beginning of the boil. Added 1 tsp of Irish Moss with 15 minutes left in boil. Added 1 oz Tettnanger hops (4.7% AA) with five minutes left in the boil to add aroma.

Phase 2: Primary Fermentation
Strained wort (because of the whole hops) into the primary fermentor bucket. Added about 8 lbs of ice and 1 gallon of cold water to the bucket to chill the wort down and bring total gallons to about 5 gallons. Original gravity of wort was not measured (I totally forgot). Bitterness should be around 38 IBU after fermentation is complete. Will ferment beer in primary for at least two weeks before moving to a secondary fermentor.

I updated the links on the right side. That is all.