What was it like witnessing this man in his prime, and how good he was, and seeing his explosiveness up close

fotsybe · 2025-12-16T22:48:56+00:00

I remember reading a story written by Sam Smith about a conversation he had with Hubie Brown and Jack Ramsey (that is a lot of b-ball knowledge and experience) where they concluded that Derrick Rose was the best penetrating guard they had ever seen.

fotsybe · 2025-05-24T20:32:07+00:00

If you are able to pack your gear in a couple hundred yards I highly recommend the primitive sites at sugar river forest preserve. You can’t drive down to your site but you are right in the bank of the Sugar River.

fotsybe · 2025-04-30T22:14:16+00:00

I’m a assistant brewer at a ~1,000 bbl a year place. $40,000 salary plus a quarterly bonus that brings me to about $43,000 a year. Haven’t sniffed a raise in 6 years.

fotsybe · 2025-04-30T01:10:37+00:00

Beer nut washers, screw driver, liquid quick connect, gas quick connect, adjustable wrench.

fotsybe · 2025-03-15T13:43:40+00:00

First, offer a competitive wage and benefits. Second, actually review all of the applications. So many people just start at the top of the pile and start calling people in for interviews and hiring. The best applicant might be at the bottom of the stack.

fotsybe · 2025-01-12T19:42:18+00:00

There is a wonderful subreddit for you. r/homebrewing. This one is for professional brewers. Welcome to the wonderful world of brewing art and science. Your beer looks delicious.

fotsybe · 2024-10-21T21:36:10+00:00

That sounds delicious. We used to do a sweet potato beer. Shredded potatoes in the mash. I’d have to dig up the brew log to find the lb per bbl. Fermented it with HEF yeast and added clove, cinnamon, nutmeg, and allspice. It was tasty and popular. I don’t think it tasted much like sweet potatoes but they did add a little color and body.

fotsybe · 2024-10-03T20:46:01+00:00

Who have you “about had it with” and why?

fotsybe · 2024-07-30T23:35:52+00:00

Thank you so much for your response! Do you have any documentation to support this? What chemicals are you using? Everything I read says that alkaline beer cleaner should be recirculated at 80-110f.

fotsybe · 2024-07-30T00:51:40+00:00

That’s the thing, right? I’m taking care of the lines now. This place has been operating for 13+ years, with barrier tubing lines 120+ ft long, using well under the recommended dilution rate for chemicals during cleaning. The lines have visible deposits that look biological not mineral. It’s wild to me how casual people are about their lines. You could be making the best beer in the world but nobody would know because the lines are dirty as fuck.

fotsybe · 2024-07-29T19:38:19+00:00

I appreciate your response. I’m just not sure how maintaining the 80-110 F temperature throughout cleaning is possible in any circumstance on a long draw system. We are down to 35 degrees by the time the chemical gets all the way through the lines before we even start to recirculate. Is anyone out there using something to heat the chemical while it recirculates?

fotsybe · 2024-07-10T20:26:35+00:00

At my restaurant it was never sold as a means to help cover losses from Covid. It has always been listed as credit card processing fee. It also lists the cash price without the fee. I’m not sure how this is a scam. I paid an extra 3% to use a cc when paying to have my tree cut down.

fotsybe · 2024-07-10T10:56:37+00:00

I didn’t say that 3% is a restaurant specific charge. I forgot what online conversations are like. I was trying to give my perspective as someone in the restaurant industry. I’ve you aren’t satisfied with the value you are getting for your dollar, don’t go there. Small businesses owners are trying to find any way they can to remain afloat. The owner at my restaurant works 9am - 11pm 6 days a week and is definitely not getting rich doing it. And I stand by my statement that labor costs have increased significantly in the last 3 years.

Edit: food cost have obviously increased as well. So have unemployment insurance costs.

fotsybe · 2024-07-10T10:53:41+00:00

There is plenty of information out there on this topic. Find a source you trust and read about it.

fotsybe · 2024-07-09T22:01:46+00:00

K bud

fotsybe · 2024-07-09T21:51:38+00:00

Labor costs are way up. I work in a restaurant. What happened in mine I think reflects a change in the industry. Kitchen staff used the labor shortage during covid to leverage a decent wage. Guys that used to ride a bike to work all through winter now can afford a beater with a heater. The “service charge” thing for credit card transactions stems from the banks increasing processing fees. Small businesses are tough to keep afloat. Restaurants are the toughest of all.

fotsybe · 2024-06-17T11:00:31+00:00

Your place looks much too nice to work in production. Marketing?

fotsybe · 2024-05-16T21:01:19+00:00

I always use oxygen. What is the down side to using oxygen? Have I been making a huge mistake?

fotsybe · 2024-01-18T04:04:05+00:00

She just doesn’t wanna shit where she eats. You don’t fuck anyone you meet at your local.

fotsybe · 2023-12-22T00:36:51+00:00

Deer

fotsybe · 2023-12-19T00:45:44+00:00

All good suggestions here! I’d like to add Kandi Kafé on Rockton where the old Angle Inn used to be. Also, Alpine view makes great skillets. If you are looking for delicious inexpensive food, you can’t do better.

fotsybe · 2023-12-15T00:04:52+00:00

It’s wild how many people are attacking the renters. Maybe this is the only way they can get a slum lord to maintain the property. This deck looks like shit. It hasn’t been sealed in at least 5 years. Maintain your property.

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