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Another dubble

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PianoMan said:
That's a big deal man, congratulations! Picked a thesis?

Retail and hb english porter.
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Same project as if I would have done master's just now more depth. Trying to use new ambient ionization techniques to do Metabolomics of soybean leaves. Many papers will come of it and cheers thanks!!

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RevKev said:
Same project as if I would have done master's just now more depth. Trying to use new ambient ionization techniques to do Metabolomics of soybean leaves. Many papers will come of it and cheers thanks!!
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Biochemistry is a weakness. I have Great Courses on Tape of the subject, aka laymen version. So why soybeans, if you dont mind?

Level up from 8% sake to 15%.

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MMM homebrew Centennial, Citra, Cascade IPA. Prolly the same thing I was drinking the last time I checked in on this thread. It's getting to the really really nom nom nom stage, like we're gonna wish we did 10 gal instead of 5 gal, because even though we're trying not to schnorck it down too quick, it's awfully tasty.

5 gal of lighter beer just getting carbed is NOT going to be a good substitute, OK but not nearly as good. And the Centennial IPA is only 4 days old so....damn.
 
PianoMan said:
Biochemistry is a weakness. I have Great Courses on Tape of the subject, aka laymen version. So why soybeans, if you dont mind?

Level up from 8% sake to 15%.
Click to expand...

Sounds tasty!!

Nobody else has done this research yet in the field for metabolomic profiling, we also have a world renowned collaborator who is supplying samples, the goal their is to profile based upon growing conditions.. and that's where genomics and botany get involved and I tune out. Let alone soybeans are one of the most important cash crops and sources for protein in the 21st century


fourfarthing said:
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Its crap. But congrats Rev. a PhD is awesome (even if its just getting in). Those degrees are worth a ton, you just need to take the long view on value.
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Thanks man! I'm seeing short term and hating the thought of long term.. everyone will be guaranteed a 3 year rollercoaster of stress and beer lol

Another HB, not the last. A good day was almost ruined by a certain someone who texted me
 

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stella_tigre said:
MMM homebrew Centennial, Citra, Cascade IPA. Prolly the same thing I was drinking the last time I checked in on this thread. It's getting to the really really nom nom nom stage, like we're gonna wish we did 10 gal instead of 5 gal, because even though we're trying not to schnorck it down too quick, it's awfully tasty.

5 gal of lighter beer just getting carbed is NOT going to be a good substitute, OK but not nearly as good. And the Centennial IPA is only 4 days old so....damn.
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Sounds delicious... And I know the pain lol
 
Last week I found a couple bottles of Berliner Weiss I had made and thought I finished ages ago. It was at least a year old. I haven't looked though my notes, but the date on the bottle said February, and I know it wasn't Feb 2017.

When I think of beers that do well with age I think of 9%+ ABV ales, or 7%+ ABV lagers, or true lambics with living cultures of Lacto and Pedio. This was a kettle-soured beer that might have made it to 3.5%, was horrible until it was somewhere between 4-6 months old, and it still tasted great after all that time.

What is ridiculous is that despite how it turned out after a few months, being one of the beers I've enjoyed the most, I still have only made that one batch of it.
 
Hey everyone, I just created a Home Brew trade thread, similar to the Fellowship of the Drink. If anyone is interested in accepting and sharing home brew please join in, you'll see familiar faces. @RevKev @Remmy @Brizzo

FotHB I

Coffee...for now...
 

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