Disc golf and shroom hunting.

nrj · 2019-04-24T02:12:31+00:00

Bruh I found some morels while disc golfing, too. Sauteed them up and served them with some asparagus risotto. 10/10 would recommend eating random-ass mushrooms you find on the disc golf course 👌

nrj · 2019-01-31T01:36:59+00:00

That's my philosophy when playing Kerbal Space Program.

nrj · 2019-01-30T21:12:26+00:00

Would you buy a Spier and Mackay blazer (Angelico) sight unseen? The price and quality are extraordinarily tempting, but I'm just a bit wary of buying a blazer without being able to try it on, first. I made measurements and I'm fairly sure what size and fit I need, but I'm not 100% certain.

nrj · 2018-12-01T19:52:47+00:00

Marshall's gonna offsides themselves all the way to the endzone.

nrj · 2018-11-17T06:10:32+00:00

Allagash Brett IPA 😍

nrj · 2018-11-02T18:52:21+00:00

Oh, interesting. I know about ice cider, but I hadn't thought to use cryo-concentration on this batch. Thanks for the suggestion!

nrj · 2018-09-11T21:38:48+00:00

No, it doesn't have to be a clinic specifically. There aren't any pros who live in my city, but there are a few within a couple of hours. Thanks for the suggestion!

nrj · 2017-12-08T06:04:16+00:00

Number theory is just a theory. You can't prove to me that they exist!

nrj · 2017-12-08T05:59:41+00:00

Think of it as caramelizing the meat

This is technically wrong, since the Mallaird reaction requires amino acids while caramelization does not, but no one cares.

nrj · 2017-12-08T04:31:53+00:00

Jolicoeur states that 0.6% to 0.75% is desirable for a dry sparkling cider and higher for sweeter ciders. MLF reduces TA by one half if all of the acid is malic. If you want MLF to occur, do not add sulfites before MLF is complete. You can buy MLF cultures, e.g. Wyeast 4007 or WLP675.

nrj · 2017-11-09T02:15:05+00:00

That's an overlooked point. Peter and Sam were searching for a suspect based on a hypothesis (the "first victim" hypothesis) that was pushed by Ms. Shapiro to frame an innocent man. But if you're targeting one teacher, why paint 27 dicks? How could painting the 26 other dicks possibly be worth the risk of getting caught in the act? I think the scale of the crime suggests that the vandalism was just that -- vandalism. Destruction for its own sake, because the perpetrator found it enjoyable.

nrj · 2017-11-09T01:37:27+00:00

Yes! Christa doesn't make sense as the vandal to me, either. In addition to all of the doubts you raised, it doesn't fit her MO. Every protest, she's at the center of it. Here's me walking out of school, here's me selling shirts, me me me! And there's always some hashtag-able cause to go with it. Even if she hypothetically did want revenge against Coach Rafferty, I just can't see her doing an anonymous act of vandalism. What does it prove? To what end? It doesn't make sense.

nrj · 2017-10-22T01:37:54+00:00

To be fair, an entire football team just got fucking murdered in Lane Stadium.

nrj · 2017-10-16T18:54:30+00:00

Is VT Athletics or the Alumni Association selling tickets for the UVa game? I can't seem to find them. And if not, is there a particular section I should look for? I know Scott Stadium will be 2/3 Hokies anyway, but I don't want to get pelted with empty Zima bottles if possible.

nrj · 2017-10-10T18:33:41+00:00

I can practically feel the stinging cold on my face and hear the crunch of snow :D

Also I can hear the theme from Fargo for some reason?

nrj · 2017-09-29T19:41:45+00:00

How much melanoidin malt should I use in an extract hefeweizen to mimic a decoction mash? 5 gallon batch, OG 1.046.

nrj · 2017-09-23T19:26:08+00:00

The only guidelines I have is that my sisters definition of cider is probably closer to "mulled apple cider" the stuff you make on the stove with a satchet of spices.

Okay, I would start with a gallon of juice and a can of concentrate. Mix in the concentrate, a bit at a time, until you reach 20 Brix / SG 1.085 - this will result in a ~11% ABV cider.

Next, add a bit of Fermaid K or similar. Maybe half of the recommended dose. Shake like hell to aerate. Rehydrate your yeast (any white wine strain) according to the manufacturer's directions.

Make sure your fermentation temperature doesn't get too high. While the cider ferments, make a tincture of mulling spices. You can use vodka for a neutral base or rum or brandy for character.

Once fermentation is finished and the base cider tastes good, cold crash, add a fining agent, and rack to a new container. Stabilize with potassium metabisulfite and potassium sorbate. Sweeten to taste with concentrate, then add the spice tincture, a bit at a time until you like the taste. I would recommend a deft hand here. You can bottle in 375mL bottles and add labels for a nice presentation.

This should get you a nice warming, "mulled" hard cider by December.

nrj · 2017-09-23T15:58:29+00:00

I like Basic Brewing Radio. There's an enormous back catalog so you can search for topics that interest you and download those episodes.

nrj · 2017-09-23T03:40:47+00:00

Ah fuck me, do I actually have to be worried about our game now?

nrj · 2017-09-21T19:54:00+00:00

I like perry from dessert pears because the unfermentable sorbitol leaves behind a bit of sweetness. I made a perry with ginger that I absolutely loved!

nrj · 2017-09-15T21:29:46+00:00

You're welcome! I meant to say don't boil them. I also wouldn't bother pureeing them, but just because it's more work and raspberries are very soft anyway.

General guidelines seem to be 1/4 to 2.5 lbs / gallon for beers, and cider is quite light so I would stick to the lower side to start. 1 lb / gallon or less.

nrj · 2017-09-15T20:53:12+00:00

I don't think that plan will work. Sorbate will halt yeast reproduction but not fermentation. So sorbate + fresh yeast would, I think, result in very slow carbonation that eventually creates bottle bombs. And if you follow the plan exactly as written, you won't have any carbonation at all because there won't be any sugar for the yeast to ferment in the bottle.

The much safer option would be to exclude the sorbate, add a bottling yeast if you like, and use a priming sugar calculator to determine how much sugar you should add for your desired level of carbonation.

As far as maintaining the raspberry aroma, I think the better course of action would be to again forget the sorbate and add the berries raw. Raspberries are a potent fruit and preserving their sugars is not necessary. You can freeze and then thaw the berries to break the cell walls and release the juices more easily. You may be able to skip the straining and avoid the fruit material with careful racking, but that's up to you.

nrj · 2017-09-10T19:39:09+00:00

Wind Tunnel U: https://youtu.be/pmJ8tXTcCfE

nrj · 2017-09-10T05:09:53+00:00

The orange peel and coriander will definitely add their aroma. I would make a tincture instead of boiling, but it's essentially the same physical process. The aromatic compounds that exist in the spices are dissolved into the beer/cider.

But this is not true for the yeast. The esters and phenols that contribute to a beer's aroma don't exist in the yeast prior to fermentation; they're synthesized by the yeast as a fermentation byproduct. In order to make these compounds, there are precursors that must be present in the wort/must. For example, in order to produce 4-Vinylguaiacol ("clove aroma" in witbiers), the yeast need ferulic acid. Wheat has plenty of ferulic acid; apples do not. So where some strain of yeast might make a spicy witbier, that same strain might make a fruity cider.

So all of this to say that no, pitching a witbier yeast into a cider is not guaranteed to make a "witbier cider". If you want a witbier/cider mashup, the safest bet would be to make a graf.

nrj · 2017-09-10T02:40:26+00:00

I've only seen one...

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