Hellloooo? More hard tea. =-O
At least someone else is alive in here...
Hellloooo? More hard tea. =-O
Channel66 said:You would think huh? No actually I haven't graduated with my MS in micro yet.
My previous day gig was in psychology, as the director of the autism life skills group at a local private hospital I did mostly paperwork and budget planning (hated it which is what prompted the change so I decided to go back to school) I'm almost done with my grad work now but I don't think they'll be asking me with a "lowly" masters degree to teach bio when they have tenured doctors of bio at their disposal.
I was asked to teach a psy 301 human development class today for a professor who is out on leave. I'm also considering taking on the homebrew class here next semester because the professor isn't continuing it due to being over extended. I enjoy teaching quite a lot just couldn't make a career out of it.
Qhrumphf said:Lied aboiut the night cap. Was gonna makte the Brett Tripel it for the night, but I'm alreayd drunk and should have been in bed 2 hours ago to get enough sleep for work tomorrow, but f#@& it. Double pour of my Milk Sout. At least it'se barely 3% alchol.
Leubega said:Got back from an amazing sour tasting and some sushi so of course the next course of action was to crack into the back items in the beer fridge. First up was a Farmers Reserve No. 3 which was as tart and great as it always is. Next was a Saison Rue I've had forever and just never opened; obviously well brewed but I'm starting to think a rye/Brett combo just isn't my sorta thing especially once it warms up
Miles' session is almost over.
I really like rye in small amounts to give body to brett beers (well non-Brett beers too) but don't generally like it when it sticks out as a component of the grist.Leubega said:Got back from an amazing sour tasting and some sushi so of course the next course of action was to crack into the back items in the beer fridge. First up was a Farmers Reserve No. 3 which was as tart and great as it always is. Next was a Saison Rue I've had forever and just never opened; obviously well brewed but I'm starting to think a rye/Brett combo just isn't my sorta thing especially once it warms up
Careful with that welder today. That's about the amount of sleep where my eyeballs usually start hurting halfway through the morning. Hope the little Klubb is ok.Billy-Klubb said:martha floccin' cawfeh! sat up with the 2 y/o until 11:45, got up at 3:20. mmmmoooorrrreee caawwwfffeeee!
Working from home sucks, eh? You have a batch ready to bottle? I need to bottle Frankenwild and vanilla cacao nib stout. Finally got some coffee to roast for coffee brown ale, too.mcbaumannerb said:Cof here as well ... getting ready to go down and delabel & clean some bottles. BK - this isn't the same bug coming back around in your house I hope?!
Working from home sucks, eh? You have a batch ready to bottle? I need to bottle Frankenwild and vanilla cacao nib stout. Finally got some coffee to roast for coffee brown ale, too.
Oolong and emergenC on the side here.
Yes?Hellllloooo.....
ellllooo....
elllooo...
ello...
Nah - only thing I have in the fermenter is the BDSA (which I will probably rack to secondary this weekend.) This is just trying to do bottles as one of my homer buckets fills up - so I don't end up with a couple of cases to clean at once. So far, so good - we'll see how it holds up over time though
The usual coffee after freezing my bumm off pickin up son from work. gotta do 1st FG test on my stout tomorrow. Maybe soon I can rack it onto the bourbon soaked white oak.
That sounds damn delicious.
I'm hoping my stout works out. I get excited when people talk about their stouts. I want some rich black goodness. (you all can have a field day with that one!)
Taos normally does a small base after the first couple snows. I have never seen them making snow when we have been there in December through February. Angel Fire is also close and they pretty much have to make snow. All their slopes are open to a huge valley and get sun most of the day but Taos is higher and surrounded by peaks.Didn't think any of the resorts out west made snow. Especially Taos. Wtf
Drinking a Belgian pale kicking my sisters ass at mariokart. I feel like I'm 10 again.
Coffee while trying to figure out a hop order. My favorite retailer just released 2013 hops including Citra. They have 10lb bales of Columbus for $80 and I'm real close to pulling the trigger on that, I know I'll use/need them
Brewing a Hoppy Saison and a Dubbel today so starting the brewday off right. Sitting by the fire having a 2010 KBS while the Saison is mashing.
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Holy sheet thats a lot of columbus!
I hope you are wearing a sweater. A nice sweater is the key to brewing good Belgian style beers.
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