bio of Jon Hamm

Remote controlled sex toys for her...

(someone said I should look it up... so I did )

Well it seems you can be a bit closer in a LDR with these...

Lindberghs air mail plane.

Cat shaming pics on Pinterest

Weather report

http://www.nhc.noaa.gov/

Chinese female military personnel marching on parade in their short skirts and boots.

http://youtu.be/dbWA51VwTHU

The one where looks like they are dancing to some crazy upbeat song?

Hermes St John
Specifically the song "School of Aspasia ~ Temple Of Venus"
which I finally found at youtube
http://www.youtube.com/watch?v=swxsp-Y2SMw

The one in the link I posted.

60s Go-Go dancers on youtube.

CPR and first aid classes in the area and in the Keys.

How to replace fuses in the car... I hope it is only fuses and not actual lights in the dash... *Ugh*

if it is the fuse for the lights in your dash,then you don't have any tail lights/parking lights,either,because they are all on the same circuit,so all you have to do is see if your tail lights work to figure it out.

Did the storm knock it over?

Some trees got knocked over, but the worst is gone.

Reason why I asked, some insurances pay for storm damage

Hydroplane race boat models.

How to Spot a Bad Beer
http://www.ratebeer.com/Beer-News/Article-462.htm

Bitterness - Comes from hops, and also from roast barley in stouts. Some beers are intensely bitter, but they are almost always intended that way. In over a dozen years of beer tasting, I have only come across a beer with excessive bitterness (astringency) caused by a brewing flaw once or twice. This was due to overactive yeast in the bottle that overattenuated the malts, leaving nothing to balance the intense hop bitterness that was already built into the beer. Sometimes the beer is just plain unbalanced, but that is not a spoiled beer.

Cloudy/Hazy - The visual appearance of a beer can change under certain circumstances. It can, on rare occasions, mean that the beer is bad. Usually, however, it is the result of either yeast being added deliberately, or simply of the beer not being pasteurized and/or filtered. That said, haze caused by the precipitation of proteins in the beer can sometimes have an adverse affect on flavour, and also provides a feeding ground for unwanted bacteria, resulting in one or more of the infection symptoms below.

Floaties - These are chunks of solid matter floating in your beer. Never a pretty sight. But not always bad. There are two types of floaties. The first are big blobs of protein. These look ghastly. They are essentially harmless, though.

Sour – There are many styles of beer where acidity is appropriate (the Lambic family, Berliner Weisse, Saison, Flemish Sour Ales, Orval). Background acidity may also be present in wheat beers (wheat gives a hint of tartness) and some stouts (famously Guinness). The acidity in stouts is a usually function of roast barley, the style’s defining ingredient. (With Guinness and a few others, a sour mash is used, but this is uncommon). These beers polarize beer lovers but sooner or later everyone comes to accept these sour beers. It may take some getting used to but be patient.

Gushers – There are two types of gushers you may experience when opening a beer. In some cases, the carbonation has built up too much, but the beer is fine. In many cases, however, the gusher will be the result of bacterial infection. In most bottle-conditioned beers, if bacterial infection occurs, the bacteria will not stop when the yeast would otherwise have stopped. So their high level activity results in pressure buildup. If you experience a gusher, it’s important to remember that it might be fine. Smell the beer and if it smells like vinegar, dump it. If it smells fine, taste it. If it tastes normal, run with it.

Thinness – Related to acidity and gushers is thinness. This is what happens when a bacterial infection results in too much sugar being fermented. Typically, beer will have residual sugars that the yeast cannot break down. This is part of what gives a beer body. Bacteria often break down more than what the yeast would have, leaving behind a very thin body. Typically, this is accompanied by acidity and a gusher.

Skunkiness – This is caused by a reaction between hops and ultraviolet light. The result is an aroma not unlike a skunk. Beers bottled in clear or green glass are especially susceptible to this. The key is to keep beer out of both sunlight and UV lights in stores. Ideally, you would avoid stores that keep their beers on exposed shelves subject to supermarket lighting. Many European lagers and pilsners should be purchased in cans rather than bottles as the cans offer superior UV protection relative to even brown bottles.

Oxidation – Caused by the beer’s exposure to oxygen. Typically this is found in vintage beers, but not always. Oxidized beers taste musty, cardboardy or sherryish. Some connoisseurs favour sherryish notes in their vintage beers, while others do not. Oxidation in non-vintage beers will not be sherryish but rather cardboardy and be a result of things like an improper seal on the cap or being in a cask or keg that has been left on tap too long.

Diacetyl – Manifests itself as butterscotch or butter on the palate. This is a fermentation by-product and some yeast strains produce more diacetyl than others. At low levels, it is a trait widely considered to be desirable in many styles of beer. It is important to note than individual sensitivity to diacetyl varies widely. For some people, there is no tolerable level of diacetyl while other people simply cannot taste it at all.

DMS – The character of cooked vegetables, especially corn. DMS occurs and is usually eliminated in the boiling stage. As a rule, it is not out of place in some light lagers, but is generally considered undesirable in any beer. Contrary to popular belief, the corn-like notes are not the byproduct of actual corn in the brew. Corn syrup typically ferments right out.

Phenolic – Phenols can come from either yeast fermentation or bacterial infection. The phenols from fermentation are usually acceptable but common only in German-style wheat beers (clove, vanilla, light smoke). Phenols from infection are nasty – medicine, paint thinner, Band-Aids, bleach. Very rarely, medicinal qualities are sought by the brewer (Orval and a handful of other specialty Belgian ales) but the other bacterial phenols are always a sign of an infection.

Sulphur – Unlike in wine and cider, antioxidants are generally not used in beer. Thus, sulphur is not a desirable trait in any beer. Causes are varied, but all are brewing flaws.

Higher Alcohols – The alcohol in beer is ethanol. This is a clean alcohol taste like you will find in any other alcoholic beverage - the taste is a bit peppery and the finish is stiff. However, sometimes higher (or fusel) alcohols will be present in a beer. This can be a result of several factors, but fusels are most commonly the result of brewing from a high gravity (high ratio of sugar-to-water before fermentation). Thus strong beers are most likely to have fusel alcohols, which are more harsh and gasoline-like than ethanol. Some regular strength macrobrews have fusel alcohols as well due to a widespread industry practice called high-gravity brewing. The brewery makes a beer to, say, 8% alcohol, and then waters it down. Yes, that means X Light is often literally a watered-down version of X, which is literally a watered-down version of X Strong.

Sewage, dirty diapers, etc. – Other than the exceptions listed above, pretty much any other nasty aroma or flavour you can think of is the result of bacterial infection and the beer should be considered spoiled.

Don’t pay good money for bad beer.

Holy crapola Tom.....

pump parts/information for a washing machine.