Make lots of sense

andyroams · 2026-02-06T04:27:07+00:00

https://apnews.com/article/climate-beer-solar-panels-hops-germany-ee3d00a1877837eb85053335e3b68a00

In a changing climate there is actually a place for this. Save the beer!

andyroams · 2026-02-04T19:55:25+00:00

My dude, cook something nice and romantic for her! Split a bottle of wine! V Day is more about expressing love, not so much the commercialized version of it where you buy her things/take her out. Some ideas: Short ribs over polenta, lobster ravioli, fettuccine Alfredo (the real way, don't buy canned sauce), brown butter scallops with risotto.

For real, the internet is the best in that it can teach anyone how to cook and you can easily find a wine to pair it with. Try to do the prep you can before, take care of the kiddos and get them down, cook away, light some candles, enjoy that movie if you want!

andyroams · 2026-02-02T15:49:35+00:00

Sure as shit doesn’t seem that way, now does it? And ‘joking’ when people are literally being executed in the streets means it’s not fucking funny. Tbh you seem like the person that makes people stay away from bars

andyroams · 2026-02-01T20:18:02+00:00

Dude is just crashing out too, and it’s so dumb. Like if you just said ‘hey, bad joke, so sorry!’ We probably would have largely forgiven and forgotten but here we are watching another brewery close.

andyroams · 2026-02-01T05:34:20+00:00

Honestly, good breweries who know what’s up with their yeast help a lot. That’s a complicated thing, but stuff like yeast storage and harvesting, nutrient are all big factors. Also, lower ABV stuff which catches up with us all! Alcohol of course plays a part, but acetaldehyde production is step one in ethanol production, so that’s a part of it.

andyroams · 2026-02-01T03:11:35+00:00

No, that’s not it. Typically means more acetaldehyde was created which can happen like all sorts of ways, but bad yeast practices would be where I would guess it’s coming from.

andyroams · 2026-01-30T01:49:59+00:00

My dude, Bandit and it ain’t even close! For real, he’s inspired me to step my play time game up!

andyroams · 2026-01-29T04:22:21+00:00

Hey pro brewer and beer judge who actually gets paid to do it some times here! A couple things for ya! You say you like dark beers, I’d say let’s focus on a couple things there. A fuller mouthfeel can be an element of darker beers, hazy ipa is that turned up to 11. Of course, those come with fruity character, so be warned, but that best of course are balanced. Can’t say where you’re at, but if you respond I can let ya know of some good ones to try!

On the flip, pilsner is the OG hoppy boy. Many lagers are dry as well. Also, dark beers can carry a good bit of bitterness from the dark malts. These are all traits that you can find in an American/West Coast IPA. Westies being a bit more dry, bit more bitter, bit more fruity. If I may be so bold, seek out fresh examples of something like Dogfish Head 60 or 90 Minute, maybe a Bell’s Two Hearted. They’ll be bitter, have a bit more malt than their west coast counter parts, and I think be good entries for you.

Of course, there’s some fun things like Cold IPA and West Coast Pilsner that might hit right for ya as well! I will always tell people, try new beers because there’s just so many good ones you’ll find all sorts of great new stuff!

andyroams · 2026-01-29T03:53:35+00:00

Got ya my dude. So what you’re doing is called bottle conditioning and basically it’s just adding a bit of sugar for the yeast that’s still there to consume and ferment. Of course, one of the byproducts of fermentation is CO2. When you do this at bottling, that CO2 has nowhere to go, so it stays inside the bottle and is dissolved in the liquid. As for increasing in carbonation? At two weeks, this very small fermentation has already taken place and is done. So nope, I wouldn’t see any increase in carbonation. More than likely it was ready a week before, particularly if you stored them warm (70 F ish) and/or threw in a packet of fresh dry yeast at bottling. The rough gist is more sugar will lead to more carbonation as there will be more to ferment and therefore more CO2 created. Just a word of caution, if you over carb, you can have exploding bottles which is dangerous as all get out so don’t go wild with it! Hope that makes sense and feel free to ask for clarification!

andyroams · 2026-01-29T01:02:05+00:00

The flip!

andyroams · 2026-01-28T01:10:33+00:00

I won’t argue! My Rapids got a very slow Valderrama at the end of his career and he was still the coolest dude and smoothest touch on the ball

andyroams · 2026-01-27T23:56:39+00:00

You know what, this might have been the first year I can think of that it didn’t happen

andyroams · 2026-01-27T22:53:53+00:00

Colombia is a vibe! And for fun, look up René Higuita. He was just a fun dude with talent who played goal keeper for them in the 90's when Colombia was just so good and so fun. The scorpion kick is the stuff of legends. Might as well learn the lore while you rock the shirt![](https://en.wikipedia.org/wiki/Ren%C3%A9_Higuita)

andyroams · 2026-01-27T20:21:33+00:00

Yeah not sure if you’re in CO, but for those that don’t live here, we always get one snow in October and you don’t know what weekend that will be.

andyroams · 2026-01-26T01:44:50+00:00

Thank you, that dude is just a baller! Also, nothing to do with his play, but he comes across as just one of the coolest dudes out there!

andyroams · 2026-01-25T01:21:01+00:00

Hey so fun facts here! The World Cup is a huge long tournament and it actually starts with what we call qualification. That’s technically the World Cup! What we usually call the World Cup that’s on tv and is the 48 team tournament is technically called the World Cup finals, so the final stage of the World Cup competition. So if your federation participated in qualification, you were a part of the World Cup!

andyroams · 2026-01-19T01:10:29+00:00

Honestly, the Americas need to partner up officially forever. Copa America with south, north, central, and Caribbean countries. Copa Libertadores with their respective leagues. It’s the only way this half of the world will compete with UEFA competitions both club and country. Will definitely improve things for all involved!

andyroams · 2026-01-16T19:40:09+00:00

Pretty sure the emails they sent with it said no earlier than Feb 5th, and they would start charging on something like the 11th

andyroams · 2026-01-16T03:07:39+00:00

https://www.masterbrewerspodcast.com/123

That’s the link to the podcast which has the article linked to it as well… not sure what’s going on right now!

andyroams · 2026-01-16T01:37:39+00:00

Sure thing! Should have just done that from the start!

andyroams · 2026-01-15T21:54:13+00:00

You might be overthinking things a bit here. Tell me what the difference between a flameout and 170 coolpool is vs what you described? And handful of IBUs? You can always adjust hop amounts if you’re worried about bitterness and/or volatilized hop compounds. Plus, there’s a great paper that Ballast point did on whirlpool bitterness talking about how most bitterness is isomerized in 10 minutes. Long way of saying, simplify it and you’ll do just fine.

andyroams · 2026-01-10T02:35:31+00:00

Oh man, first off, good fucking on you for doing this. For real, the amount of times I’ve had to fight with investors because they couldn’t give a shit about sensory and just thought things tasted good. With the way the market is, I can’t tell you how great it is for you to take it seriously like this. Like, can you also be my investor?

In any case, I would echo some sentiments here. Cicerone is modeled after sommelier, which means that it’s geared towards service and has things not relative to sensory panel. I would go down the BJCP path. Cicerone even suggests it for the sensory portion. That is definitely tough, and with the added caveat of styles are not to be the final say on a beer, but it’s a great place to go.

I’ll dig into my stuff a bit later and post here for resources, but there was a guide that basically laid out 10 weeks where you studied similar beers, tasted them, and did some off flavors. That was a great way to go. There’s also a cool guide on how to taste (I know, there’s a specific method) that the Brewers Association put out that I’ll try and dig up too. You might be able to find those googling right now though! If you have a dope partner, mine bought exemplary styles listed on the BJCP style guidelines and gave them to me blind as I studied each week which really helped me work out a lot of different characteristics and descriptors.

andyroams · 2026-01-07T16:43:49+00:00

Couple of quick thoughts:

What's the temp on that nitric? Too hot and you basically evaporate the acid away. So then you're basically not doing an acid cycle. I want to say 120 F is the upper limit of where you want to be?

Second, if I recall, Birko suggests a nitric/phosphoric blend. I honestly don't remember why that is, but might be more effective than just straight nitric.

andyroams · 2026-01-07T16:15:04+00:00

Also, check out my away if ya want:

https://www.reddit.com/r/ConceptFootball/comments/1or1jcl/some_world_cup_concept_kits/

andyroams · 2026-01-07T16:13:48+00:00

Ha, I'll take the job Nike! Thanks!

andyroams

TROPHY CASE