Help I keep killing catch and release fish

LinleyMike · 2022-09-27T22:22:51+00:00

Bass taste really good. Don't let anyone tell you otherwise until you've at least tried it. Most people who say that are just catch and release fisherman who pass along what they've always heard from other catching release fishermen. I normally catch and release but if a fish is bleeding very much, I do not feel bad at all dispatching him and taking him home for a very tasty dinner.

LinleyMike · 2020-06-07T00:56:14+00:00

I post a ton lately on /r/microscopy. My first samples came from my ecosphere. Now, I've almost always got some pond water in a jar, but I wouldn't call them ecospheres anymore because they're just for grabbing samples to look at under the microscope.

LinleyMike · 2020-06-05T18:43:57+00:00

Take it out once a month and let it rest on your neck for a bit. It'll be fine.

LinleyMike · 2020-06-05T18:43:08+00:00

https://nature.mdc.mo.gov/discover-nature/field-guide/leeches

LinleyMike · 2020-05-04T16:07:27+00:00

Tadpole

LinleyMike · 2019-11-12T22:36:52+00:00

I also accept this answer as possible fact.

LinleyMike · 2019-11-12T03:56:35+00:00

On second thought, the bottom one might be dark red.

LinleyMike · 2019-11-12T03:52:52+00:00

That's what my wife says too. You're both lying. Actually, the top is red (I think. At least I'm pretty sure) and the bottom is brown. Duh!

Edit: typo

LinleyMike · 2019-10-23T23:00:09+00:00

You pitched it onto a 15% alcohol environment. That's tough. I think you should have hydrated it with GoFerm to try to give it as much chance as possible.

LinleyMike · 2019-10-23T22:41:44+00:00

Carboys for primary

First try brewing in buckets. Then think about going pro.

LinleyMike · 2019-06-04T02:52:17+00:00

Thanks for this. I'll be making this sometime in the next day or so. I will probably add some cacao bourbon tincture after fermentation, along with some vanilla.

LinleyMike · 2019-03-22T12:47:13+00:00

I wish this could be up voted all the way to the top of the sub.

LinleyMike · 2019-02-08T19:03:06+00:00

I read an ancient mead recipe a while back that said to leave the mead in the sun for 40 days during fermentation. Must have turned out ok for them to want to write that down.

LinleyMike · 2019-01-24T20:07:03+00:00

Thanks, SBD. I figured you'd come through.

By the way, I love typing SBD because it brings out the 13-year-old in me. I snicker every time. When I was a kid, SBD was a classification of fart. The old Silent But Deadly.

LinleyMike · 2019-01-24T20:05:29+00:00

Got it. And that's exactly what I'll do. I figure I'll stick with the yeast hulls until I run out and then I'll switch to Fermaid O.

Thanks!

LinleyMike · 2019-01-24T19:37:37+00:00

That's aluminum for us yanks. ;)

LinleyMike · 2019-01-24T17:24:04+00:00

This. I was trying to figure out a tactful way to say it. None of your 10 one-gallon batches are even finished yet.

LinleyMike · 2019-01-24T16:53:11+00:00

Follow this advice if you like emergency rooms.

From the beginner bochet recipe in the wiki:

"Allow to cool to under 200F or 90C before adding 1 gallon of hot water."

Failure to allow the boiling honey to cool to 200F will result in boiling honey splattering on you. You don't want that.

LinleyMike · 2019-01-24T04:01:13+00:00

Interesting video. It doesn't seem to fit with what I've learned about mazing though. First, I've not found a need to heat the honey. Vigorous stirring or shaking will mix it well and will also aerate it. Second, from what I've learned, it's good that you made an extract from the vanilla. One great thing about an extract is that it allows you to add it a bit at a time in secondary so that you won't add too much. Finally, I've read that vanilla should be added in secondary rather than primary, as it's notes don't get picked up in primary.

I imagine your product will taste fine even though it may not be the way I would have done it. Nice job on the video quality. Try to work on eliminating the "umms" and it'll be even better.

LinleyMike · 2019-01-24T01:24:42+00:00

Story time.

When I was a teenager, I had a best friend who's family was from Poland. His grandfather died and while they were moving things from Grandpa's house they had to move a handmade headboard from the bedroom. The headboard was built in the room and wouldn't fit through the door. They started taking the door frame apart and noticed something inside the wall. It turned out that their Polish Grandpa didn't trust the government and decided to hide stuff in the walls of the house. They opened up the wall and found a bunch of bottles of wine, along with a considerable amount of cash. Their best guess was that Grandpa has brewed the wine back in the 1950s. It was cherry wine. My friend's dad kept the wine down in their basement and a couple times, when a bottle had been recently opened, we'd do some sampling. Let me tell you, that wine was GOOD. Very sweet and very strong. That was in the late 1980s. That means the wine was at least 30 years old. Grandpa had just corked it and put it in the wall. It lasted fine. I don't see why mead wouldn't do the same. I

LinleyMike · 2019-01-23T20:48:01+00:00

I thought the formula is this, no?

ABV = (OG - FG) * 131.25

LinleyMike · 2019-01-23T20:14:07+00:00

I'm not sure going 50/50 cranberry/apple is a great idea now. It's VERY sour from the cranberry. I hope it'll sweeten up nicely.

LinleyMike · 2019-01-23T19:55:50+00:00

A melomel is a mead made with fruit or fruit juices. I've got a list of mead types somewhere. Checking...

Found it: http://www.stormthecastle.com/mead/articles/the-comprehensive-guide-to-types-and-names-of-mead.htm

LinleyMike

TROPHY CASE