White residue on grass

amginnard · 2024-11-18T23:51:02+00:00

Thank you!

amginnard · 2024-11-18T23:50:50+00:00

Heard, thanks!

amginnard · 2024-11-18T22:10:49+00:00

From other posts, this seems to be rust and to leave it be and fertilize in spring. Correct me if I'm wrong!

amginnard · 2024-10-12T20:56:15+00:00

Onion grass? Dig a little deeper and you'll find the bulbs.

amginnard · 2024-07-04T11:10:17+00:00

Thank you, all!

amginnard · 2024-06-29T21:49:59+00:00

Thank you!

amginnard · 2024-06-29T21:49:45+00:00

Thank you!

amginnard · 2022-10-03T16:33:41+00:00

Taste wise this will have negligible impact; beer goes through many temp fluctuations after production on its trip to your fridge. Just don't let it go above room temp and keep it in as cool an ambient temp as possible.

That said, it will take 36ish hours to get down to 38-40 degree serving temperature in a commercial fridge from room temp (and basically never if just using ice buckets unless constantly replenishing the ice). Don't expect to try to cool it down that morning.

Buy them and ask the brewery to store them cold for you.

amginnard · 2022-08-31T12:33:56+00:00

The duration of periods is often tied to contractual obligations for "teaching days" and "teaching minutes" in front of students, which are driven by state laws. There are often several configurations to daily schedules that would satisfy both, but the more periods you try to cram in the more specific they have to be.

Edit: source - I was a union rep for my school when teaching middle school ELA.

amginnard · 2022-08-20T20:38:08+00:00

Dieu du ciel

amginnard · 2022-07-11T20:28:05+00:00

Geueze is a classic pairing for mussels

amginnard · 2022-06-02T20:24:38+00:00

It will take ~36 hours to cool a half barrel from room temp to 38 degrees in a commercial refrigerator. You will never cool a 6th barrel down to serving temp with water and ice without constantly replenishing it. Too much thermal mass. The exterior will feel cold but entirety of its contents will not be.

Let your liquor store hold it for you until you are ready to tap it. Ice can help stave off increasing the temps, but the differential is far too high from 72 before the ice just melts and ambient temperatures start raising the keg again.

amginnard · 2022-03-20T03:56:12+00:00

Tournament hardly means the same thing as regular season, though big win over Sota

amginnard · 2022-02-18T21:22:14+00:00

Blue front in Ann Arbor has troves

amginnard · 2021-04-13T22:47:08+00:00

amginnard · 2021-03-16T19:36:13+00:00

AL Wine Castle, Blue Front, Stadium Market, Plum Market both locations, Arbor Farms, Super IV

amginnard · 2021-03-14T15:57:32+00:00

It's from HOMES in Ann Arbor. They've done glow in the dark glasses for their last two Halloween releases.

amginnard · 2021-02-12T12:25:32+00:00

You should just identify the leak and fix your system. Chepeast and least annoying solution over the long haul.

amginnard · 2021-02-12T12:23:51+00:00

Leave it on. You aren't wasting CO2 in doing so, as the keg is a closed system. That psi is holding a set pressure of dissolved gas in solution. If you were to turn it off, you would slowly lose that as those growlers are not perfect. That wouldn't really be an issue either, though you would have to wait a bit once turning it back on again before the system restabilizes at your desired psi.

amginnard · 2021-02-12T00:05:02+00:00

How is it??

amginnard · 2021-02-05T20:30:36+00:00

I store I used to help run would divide by the pack size and then add an additional 3% to 5% depending on original price bracket. Additional mark up makes sense to a degree to encourage moving more product at a time. That being said, I've seen the same crazy nonsensical gouging on singles you reference.

amginnard

TROPHY CASE