What are you drinking now?
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roastquake
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Cafe Femenino Dominican Republic Barahona. Better than any Hawaiian Kona or Jamaica Blue Mountain and so much cheaper
DisturbdChemist
I'm drunk 60% of the time, all the time!
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Freezing? It's 33. I don't even have the heater on in my truck.
Well i'm freezing my ass off at home and its just in the upper 50's in my house. The cold and me have a love/hate relationship
BGBC
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love/hate? or just plain hate?
on my 2nd cup here. I think it's colder in Austin this morning than it is at home. That's just not right...
BrewinHooligan
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On my first cup of my pot o' coffee. It's sad that I have my heat set to 72 in the apartment and I still feel cold. 10yr old me in -40f winters in Montana would punch current me in the berries for this.
DisturbdChemist
I'm drunk 60% of the time, all the time!
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It might be just plain hate. I just like to be warm. I hate getting out of the shower when its cold out. It sucks
Fuzzymittenbrewing
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Glad I'm home, what a nightmare that was driving earlier. And a -5 wind chill to go with it........ I need a freaking drink
Remmy
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Remmy
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Luckily for you, Michigan is relatively flat.
I remember bringing my snowboard with me to Michigan on a work trip. Nothing like 15-second runs from the top of the mountain (hill) to the lift.
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Luckily for you, Michigan is relatively flat.
I remember bringing my snowboard with me to Michigan on a work trip. Nothing like 15-second runs from the top of the mountain (hill) to the lift.
T-minus 30 days until I hit the slopes!
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Nope thats a little far, plus KS is about as mountainous as Michigan. Im going down to Toas Ski valley and Angel Fire in NM
Havin some ice tea at the moment. Stomach in nots over things lately.
Fuzzymittenbrewing
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Luckily for you, Michigan is relatively flat.
I remember bringing my snowboard with me to Michigan on a work trip. Nothing like 15-second runs from the top of the mountain (hill) to the lift.
Yeah, just a few hills to contend with on the drive back home but nothing crazy
MrNickVT
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30 days? Damn I've been boarding since 30 days agofinsfan said:
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We all aren't that fortunate! If I could, I would live in CO and be doing the same thing, but for now the twice a year trips to Taos will have to suffice
MrNickVT
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Sorry I was rubbing it in a little bitfinsfan said:
come up to VT and we can hit the mountain and get tanked off of some decent brews
One of these 5.
From left to right are samples of:
Amber ale 2.0 - ready to bottle.
Holly Ale - ready to bottle.
Apple pie cider - using nottingham yeast it fermented down to 1.002, I thought that was weird. Will back sweeten with 1 gallon of apple pie juice (apple juice with cinnamon and vanilla flavor.
Honey orange hefe - brewed 11/28 and seems like the yeast may have conked out. It is at 1.038 used WLP320 and OG was 1.062. I am thinking I may need to repitch.
Cream ale, that may be infected but it is delicious. I already posted it to another thread for posterity.
This is what I am doing between being slammed with meeting after meeting today.
From left to right are samples of:
Amber ale 2.0 - ready to bottle.
Holly Ale - ready to bottle.
Apple pie cider - using nottingham yeast it fermented down to 1.002, I thought that was weird. Will back sweeten with 1 gallon of apple pie juice (apple juice with cinnamon and vanilla flavor.
Honey orange hefe - brewed 11/28 and seems like the yeast may have conked out. It is at 1.038 used WLP320 and OG was 1.062. I am thinking I may need to repitch.
Cream ale, that may be infected but it is delicious. I already posted it to another thread for posterity.
This is what I am doing between being slammed with meeting after meeting today.
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Sorry I was rubbing it in a little bit
Haha Its cool, I just wanna be boarding! You already know if I ever make it to Vermont to board im hitting you up
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One of these 5.
From left to right are samples of:
Amber ale 2.0 - ready to bottle.
Holly Ale - ready to bottle.
Apple pie cider - using nottingham yeast it fermented down to 1.002, I thought that was weird. Will back sweeten with 1 gallon of apple pie juice (apple juice with cinnamon and vanilla flavor.
Honey orange hefe - brewed 11/28 and seems like the yeast may have conked out. It is at 1.038 used WLP320 and OG was 1.062. I am thinking I may need to repitch.
Cream ale, that may be infected but it is delicious. I already posted it to another thread for posterity.
This is what I am doing between being slammed with meeting after meeting today.
View attachment 165278
Thats quite the impressive lineup you got there!
Remmy
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HB Belgian Dark Strong (HBT member)
View attachment 165293
The invincible, microphone fiend Rakim
Spread the word, cause I'm in
E-F-F-E-C-T
A smooth operator operating correctly
View attachment 165293
The invincible, microphone fiend Rakim
Spread the word, cause I'm in
E-F-F-E-C-T
A smooth operator operating correctly
MrNickVT
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Moarrr water, about to have a gym sesh!
Remmy
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I've never had to snow-blow with a buzz. Today's the day. I hope it goes well. Bring it. If my driveway weren't 240 yards, I'd be in a better mood. Is Florida taking any applications?
HB Gandhi
View attachment 165302
HB Gandhi
View attachment 165302
Remmy
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This guy.
View attachment 165316
View attachment 165316
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Howd you make that bottle glass?
MrNickVT
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finsfan said:
[ame]http://youtu.be/_vILNflmwFw[/ame]WesleyS said:
ja09
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Nothing right now, but every time this truck drives by I feel the need for Masala Mama and Ragamuffin chicken. Weird...
Yeah... science... that's it
Very nice. Last time I had the smoked porter it was the chipotle pepper one and that was pretty good, but I like this one a lot more. Not that one is necessarily better than the other, just my taste preference.
20131210_164700 by aaron.j.lott, on Flickr
Curtis2010
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Nice import score for me today. A Kostritzer Schwarzbier. Probably not very exciting for you guys in the USA, but here in Guate a real treat.
Finishing up those samples I took.
So I'm going to ask an off topic question. When yeast says this:
High attenuation, reaching a final gravity near 1008 (2°P).
That is reading FG can be 1.008, right? I just want to make sure I am not misreading. I did 5 gallons of cider with 3 lbs DME and 1 packet of yeast. It looks like it is finished because the gravity reading today is 1.008. I will take another sample in a few days, but I believe this is the gravity that it will be at in a few days.
KTHXBAI.
So I'm going to ask an off topic question. When yeast says this:
High attenuation, reaching a final gravity near 1008 (2°P).
That is reading FG can be 1.008, right? I just want to make sure I am not misreading. I did 5 gallons of cider with 3 lbs DME and 1 packet of yeast. It looks like it is finished because the gravity reading today is 1.008. I will take another sample in a few days, but I believe this is the gravity that it will be at in a few days.
KTHXBAI.
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Finishing up those samples I took.
So I'm going to ask an off topic question. When yeast says this:
High attenuation, reaching a final gravity near 1008 (2°P).
That is reading FG can be 1.008, right? I just want to make sure I am not misreading. I did 5 gallons of cider with 3 lbs DME and 1 packet of yeast. It looks like it is finished because the gravity reading today is 1.008. I will take another sample in a few days, but I believe this is the gravity that it will be at in a few days.
KTHXBAI.
Yep, 2*p is 1.008
MrNickVT
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Mmmmmm such a good saison. You're in luck Wes!
Just tapped my Belgian IPA ala Three Tavern Night in Brussels
TNGabe
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I'm far from a cider expert, but I don't think it's finished at 1.008 even with the dme.Hello said:Finishing up those samples I took. So I'm going to ask an off topic question. When yeast says this: High attenuation, reaching a final gravity near 1008 (2°P). That is reading FG can be 1.008, right? I just want to make sure I am not misreading. I did 5 gallons of cider with 3 lbs DME and 1 packet of yeast. It looks like it is finished because the gravity reading today is 1.008. I will take another sample in a few days, but I believe this is the gravity that it will be at in a few days. KTHXBAI.
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