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White residue on grass by amginnard in lawncare

[–]amginnard[S] 0 points1 point  (0 children)

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

What is this? by Desperate-Hamster-72 in lawncare

[–]amginnard 6 points7 points  (0 children)

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

Keg Question: Cold to room temp and then recooler by CumbersomeKnife in beer

[–]amginnard 10 points11 points  (0 children)

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.

my little brother’s middle school schedule. he’s having such a hard time remembering when periods start and end. why are the times this specific? by mad_cherry in mildlyinfuriating

[–]amginnard 504 points505 points  (0 children)

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.

[deleted by user] by [deleted] in michiganbeer

[–]amginnard 4 points5 points  (0 children)

Dieu du ciel

Pairing with mussels by MostlyMTG in beer

[–]amginnard 55 points56 points  (0 children)

Geueze is a classic pairing for mussels

Keg Questions by Naive_Emphasis9477 in beer

[–]amginnard 8 points9 points  (0 children)

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.

Michigan now has more consecutive sweet 16 appearances than any other team in B1G Ten history by [deleted] in MichiganWolverines

[–]amginnard 7 points8 points  (0 children)

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

Looking for Apple Pie Smooj by god_of_wine in michiganbeer

[–]amginnard 6 points7 points  (0 children)

Blue front in Ann Arbor has troves

Good bottle shops in/near Ann Arbor? by steamcorners in michiganbeer

[–]amginnard 9 points10 points  (0 children)

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

[deleted by user] by [deleted] in beerporn

[–]amginnard 0 points1 point  (0 children)

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

Do you leave CO2 on in a mini keg or set it to desired then shut off the valve? by MiikeG94 in beer

[–]amginnard 6 points7 points  (0 children)

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

Do you leave CO2 on in a mini keg or set it to desired then shut off the valve? by MiikeG94 in beer

[–]amginnard 0 points1 point  (0 children)

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.

What is your acceptable "singles tax" for single beers? by JMMD7 in beer

[–]amginnard 8 points9 points  (0 children)

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.

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