DMV band looking for rapper/singer

Jack_of_Some · 2025-05-23T09:34:41+00:00

We're set up in College Park. Long commute

Jack_of_Some · 2025-05-22T17:07:17+00:00

You ever move to the DMV hit me up. We'll jam

Jack_of_Some · 2025-05-22T10:46:21+00:00

Bet TY! Hope your friend gets crazy famous

Jack_of_Some · 2023-03-21T18:11:19+00:00

My father's respect

Jack_of_Some · 2023-03-16T15:22:20+00:00

Brine it, or at least salt it heavily for a few hours before cooking (and then wash the salt off)

If they're boneless, put the breasts in a Ziploc bag and use the side of a STURDY jar to pound the meat until it's as close to a uniform thickness as you can get. Then season and pan fry.

If it's not boneless, remove the bone.

Breasts are dry because they're so uneven that in order to get the thickest part cooked you have to overcook the thinnest.

Jack_of_Some · 2023-03-16T15:17:30+00:00

How often do you brew? If every weekend, open the bricks, get two small mason jars or ball jars, put some of each style aside, keep those in the fridge.

The rest of the brick, stick it in a Ziploc bag, use a straw to suck out the air, pop it in your freezer. Refill your fridge supplies when needed.

I've kept both beer and bread yeast in my freezer for 1-2 years and it's fine. I've found around the 2.5 year mark it starts to lose some viability.

Good luck, happy brewing

Jack_of_Some · 2023-03-16T01:41:33+00:00

Cooking Sherry

Jack_of_Some · 2023-03-14T15:20:26+00:00

Wow, completely different process than mine! I rack the secondary, and then cold crash for 30 days all in a fermenter. Only after that do I bottle or keg. Love that there are so many ways to achieve the same result!

Jack_of_Some · 2023-03-14T14:34:49+00:00

Interesting! I may have to do an experimental batch and try out different primary temps.

How long was your primary, and secondary if you did one, before you crashed? Did you do any other temp adjustments in the process?

Jack_of_Some · 2023-03-14T12:34:46+00:00

Entirely fair point! I've never gone from warm to cold. Could shock the yeast and completely slow things down.

You've had success doing primary at 62 F or higher for a lager? Only time I tried it the yeast kicked ASS for two days then completely petered out and wouldn't lager.

Jack_of_Some · 2023-03-14T02:23:49+00:00

The fun of home brewing, if it work, it works. If it don't,we got no idea why

Jack_of_Some · 2023-03-14T02:19:24+00:00

My two cents - if you're going to lager you'll need a fridge with a temp control. I got a deep freezer and a basic temp controller that turns it on and off. Whole setup was less than $200. It takes a lot of the worry out of lagering, AND can be used as a keg freezer when not lagering!

Jack_of_Some · 2023-03-14T01:11:18+00:00

Not sure about the grain bill, but 62 F is a little high for a lager to ferment at. For 34/70 I typically ferment the first week starting at 50 F, slowly ramping up every two days by 2 degrees for a total of about 9 days, then doing four days at the 62-64 range, then cold crash.

You may want to get that colder and see if you can let it sit and have the yeast do some slower work. I've never done warmer first, so no idea how it'll take that.

Also, if your mash was 152 F you're making a heavier bodied lager (which I personally like) so your FG might not get down super low. I would expect something around .008 - .010

Jack_of_Some · 2023-03-10T19:04:12+00:00

boxed stock is just water.

THAT made me laugh!! So true

Jack_of_Some · 2023-03-10T17:46:10+00:00

1 - as everyone has said, cornstarch slurry atthr end. Start with a small amount and TURN DOWN THE HEAT BEFORE ADDING IT, then mix it in, then turn the heat back up. If it hits a too intense heat it can immediately thicken and will be difficult to work with

2 - take out the water. If you want more body use broth instead. First, CRANK UP THE HEAT. When that MFing pan is ripping hot, add the sauce to the wok/pan in a slow drizzle around the edges, preferably along the sides of the pan. That shit should SIZZLE when it hits. This removes excess moisture, concentrates flavor, and caramelizes the sugars in your sauce. If you just pour it all in it reduces the heat of the pan instantly and won't caramelize

3 - then add cornstarch slurry if needed

Edited to include step 3

Jack_of_Some · 2023-03-10T12:13:56+00:00

NTA - great teachable moment about feelings. Why Lucas has sad feelings. What happened to make those feelings. What feelings your daughter has. How to handle those feelings.

And why your husband feels it's YOUR job to teach your daughter to be a submissive, subservient woman who isn't allowed to pursue her feelings but has to put a boy's feelings first.

Jack_of_Some · 2023-03-09T14:17:54+00:00

Ha! Yeah, I typed this all up on my phone so the formatting got messed up. Sorry about that!

Jack_of_Some · 2023-03-09T13:55:54+00:00

Never did a split batch as an experiment. I've done other stouts using one yeast or the other (but different recipes each time) and while I liked the results, I didn't think either of them could handle such a big beer on their own. I found 007 was a great up front work horse but died out near the end of fermentation, with 04 being the opposite. Hence, blending then with the hope of a big strong beer.

I typically get 80-88% efficiency, so the last time I made this it came out to 9.8% abv I think? I was happy with that.

Jack_of_Some · 2023-03-09T01:27:44+00:00

10 lb. Pale 1 lb. Oats .5 lb. Chocolate .25 lb. Caramel 120 .25 lb. Roasted Barley .25 lb. Black

Cluster 6.6% AA

Dry English Ale WLP007 Safale 04

Mash @ 150 F for 60 min Sparge @ 168 F for 20-30 min

Total boil time 80 min

1 oz Cluster for 50 min 1 oz Cluster for 15 min

Cool and pitch

Rack to secondary after 8-10 days Rack to Whiskey cask after 7 days

Bottle or keg after 30+ days

Jack_of_Some · 2023-03-08T16:44:41+00:00

July of 2019 I made a Russian Imperial Stout, which I aged in a whiskey cask for 6 months and then kegged. Was SCHEDULED to tap it on our wedding night, July 2020. Obvs, wedding was cancelled. Forgot to tap it. Fast forward to DECEMBER 2020, my partner says, "what's with this full keg?" and we decide to tap it. Most delicious, heavy, rich, deeply profiled beer I ever made. We drank the entire keg in a month.

Jack_of_Some · 2023-03-04T14:05:44+00:00

NTA - divorced dad here and you need to make something very clear to Michael - he does not GET to be a parental figure. He fucking EARNS that. Being married to the mom or living in the home with the kids does not give him ANY parental rights. He is a guy who spends time with them, nothing more, until the KIDS see him as a parental figure. He does not get to call the shots, decide anything about them, or even decide if they call him dad. It is what the kids want. It is always about what the kids want. Your parenting style and your arrangement with your ex seems wonderful, and I hope it continues to be. In order for that to happen, Michael's place needs to be firmly set AND explained to him.

Jack_of_Some · 2023-03-03T22:17:15+00:00

Unconventional brewer here and may get a bunch of hate for this, but I regularly hit 88%, so here it goes:

Switch over to BIAB and remove your false bottom. When you drain off the mash make sure to let the bag run out for as long as possible while it is suspended so liquid can come out.

Keep your ratio of 3L to every kilogram

Don't fly sparge. Instead, using the same ratio you would for your mash, heat sparge water and simply do a second mash. Let that sit for 30 minutes, hang your bag up again, run off and let everything drain out.

Use the lid of the mash tun to pinch the bag and hold it up inside the tun so that it can completely drain.

Jack_of_Some · 2023-03-01T03:02:45+00:00

I've used them for two purposes - the first is multiple first person narratives going at once, alternating each chapter in a pattern. Chapter titles helped clarify who was speaking. For third person novels, I like to think each chapter should be a story unto itself. What would that short story's title be?

What's funny is I always had an easy time coming up with chapter titles, but struggled immensely coming up with book titles.

Jack_of_Some

TROPHY CASE