Putting this here so I don't lose it again.
“Thus did a handful of rapacious citizens come to control all that was worth controlling in America. Thus was the savage and stupid and entirely inappropriate and unnecessary and humorless American class system created. Honest, industrious, peaceful citizens were classed as bloodsuckers, if they asked to be paid a living wage. And they saw that praise was reserved henceforth for those who devised means of getting paid enormously for committing crimes against which no laws had been passed. Thus the American dream turned belly up, turned green, bobbed to the scummy surface of cupidity unlimited, filled with gas, went bang in the noonday sun.”
- Kurt Vonnegut, God Bless You Mr. Rosewater
Saturday, November 26, 2011
Wednesday, April 13, 2011
The First of Many (I Hope)
With it being my day off and the weather being so beautiful, I took Heidi for a true ride on the bike today. She has been out with me before on the bike, but those were short little rides around town. They were nice and all, but I wanted to see how a long ride would go. I switched out seats on the bike and moved the top luggage attachment back to make things more comfortable a couple days ago. It had been deemed a successful adjustment already.
After I brought Heidi home from dialysis (and then some futzing around with the clutch switch) we were off. We took off through town and out Rt 6 enjoying the sun and wind, well I was at least. The wind was making her a little cold, so she put her hands inside her sleeves. We rode out to through Tiffin, Oxford and Homestead and then north into Amana. I go out to Millstream Brewery whenever I get a chance, so we stopped there. I tried their newest Brewmaster series beer, a rye helles dopplebock. It was very good. Since we had the luggage on the bike, I bought a 4 pack to bring home.
By this time Heidi was very hungry so we rode south through Homestead, South Amana and then into Marengo to check out Fat Daddy's. Unfortunately for us, and for Fat Daddy's, they are not open for lunch on weekdays however. We decided on the Landmark Restaurant in Williamsburg instead, so we took off back through Marengo and then south through Conroy (where I bought the old bike) and into Williamsburg. We almost stopped at Fireside Winery, but I know how hungry Heidi gets after dialysis, so I decided it would be better to get her some food instead. Lunch was fairly good, a patty melt for me and Heidi got a favorite of hers, a hot beef open-faced sandwich with potatoes and gravy. After a piece of fruit of the forest pie (every fruit they have in one pie I think) Heidi started looking pretty tired though.
We decided to skip the winery and just come home. I could tell Heidi was really tired because she agreed to come home on the interstate, which kinda scares her on the bike. The wind was a little stronger on such an open road, but I just took it easy, keeping it at about 65-70, and just let traffic pass us. It was an easy 25 miles home. Once we got home, Heidi managed to take the dog for a short walk before falling asleep in the easy chair.
Thank you hon for an excellent day, and I hope a glimpse of some of what we will be doing once the kids are out of the house. Next time I will try to get out on a Tuesday so Heidi isn't so wiped out from dialysis though. That way we can leave earlier and trek out further. Now I think we may be taking Syd to see Soul Surfer, which is alright by me too.
After I brought Heidi home from dialysis (and then some futzing around with the clutch switch) we were off. We took off through town and out Rt 6 enjoying the sun and wind, well I was at least. The wind was making her a little cold, so she put her hands inside her sleeves. We rode out to through Tiffin, Oxford and Homestead and then north into Amana. I go out to Millstream Brewery whenever I get a chance, so we stopped there. I tried their newest Brewmaster series beer, a rye helles dopplebock. It was very good. Since we had the luggage on the bike, I bought a 4 pack to bring home.
By this time Heidi was very hungry so we rode south through Homestead, South Amana and then into Marengo to check out Fat Daddy's. Unfortunately for us, and for Fat Daddy's, they are not open for lunch on weekdays however. We decided on the Landmark Restaurant in Williamsburg instead, so we took off back through Marengo and then south through Conroy (where I bought the old bike) and into Williamsburg. We almost stopped at Fireside Winery, but I know how hungry Heidi gets after dialysis, so I decided it would be better to get her some food instead. Lunch was fairly good, a patty melt for me and Heidi got a favorite of hers, a hot beef open-faced sandwich with potatoes and gravy. After a piece of fruit of the forest pie (every fruit they have in one pie I think) Heidi started looking pretty tired though.
We decided to skip the winery and just come home. I could tell Heidi was really tired because she agreed to come home on the interstate, which kinda scares her on the bike. The wind was a little stronger on such an open road, but I just took it easy, keeping it at about 65-70, and just let traffic pass us. It was an easy 25 miles home. Once we got home, Heidi managed to take the dog for a short walk before falling asleep in the easy chair.
Thank you hon for an excellent day, and I hope a glimpse of some of what we will be doing once the kids are out of the house. Next time I will try to get out on a Tuesday so Heidi isn't so wiped out from dialysis though. That way we can leave earlier and trek out further. Now I think we may be taking Syd to see Soul Surfer, which is alright by me too.
Friday, March 18, 2011
Hit Somebody
This is not mine. This is Kevin Smith's from here. It is part of a scene he is writing for Hit Somebody. (The part of Blue Jay is being written with John Goodman in mind.) I'm posting it in case it does not make the final film because I think it deserves to be preserved. So, much like the case with the American Gods 'I believe' post, it may not be roguish but it is highly quotable:
Well said... ttfn
BLUE JAY (CONT’D)
When you’re an adult, life’s not very fun anymore, kid. They expect productivity. And the pressure that comes with expectation of any kind - the stress and the anger and the jealousy…
Over a lifetime?
(mimes a heart attack; then)
But that doesn’t happen to hockey players. Know why?Buddy shakes his head. Blue Jay points to the barn.
BLUE JAY (CONT’D)
Hockey players are allowed to beat people up.Buddy’s taken back by this. Blue Jay nods.
BLUE JAY (CONT’D)
Blue Jay winks and smiles widely at Buddy.
They take out their troubles on the ice. They take it out on the puck, or some sumbitch ain’t got his head up. For two minutes, all that stuff us mere mortals gotta deal with as thinking organisms on a cold rock in space that doesn’t care whether we hang on or spin off into the Milky Way? The stuff most people call “real life”? For two minutes , a hockey player gets to skate it all away. You can’t drop gloves on life, kid - but in The Game? They’ll cheer you if you do. Because they all know what a struggle… what a fight life can be. And when they see you take a swing - with your stick or a good right hook - they feel like you’re taking a swing for them. And lots of people will tell you that ain’t right. But brother?,
(whispers)
There ain’t nothin’ righter.
Well said... ttfn
Wednesday, March 16, 2011
Maibock, or Long time, no post
My blogging tends to wax and wane with my brewing, and since I am blogging I must have started brewing. Yesterday was my first brew day of 2011. With the nicer weather I got out on the deck and got the brewing equipment all set up. (It occurs to me just now as I am writing that I forgot to empty the spent grains from my mash tun, dammit!)
It was a day of firsts as a matter of fact. I brewed my first lager yesterday. I am not a very big lager fan. I usually prefer ales, but I really like maibocks. A maibock is a helles lager brewed to bock strength. So it's as strong as traditional bock but is lighter in color and with more hop presence. It is a fairly recent development compared to other styles of bock beers, frequently associated with springtime and the month of May. Color can range from deep gold to light amber with alcohol content ranges from 6.3% to 7.4% by volume. The flavor is typically less malty than a traditional bock, with a mild spicy or peppery quality from the hops, increased carbonation and alcohol content.
My grist bill was simple with 13# of pilsner malt and .5# of CaraHell malt. In brewing this I did a step mash for the first time. I did a 20 minute protein rest at ~122°, a 30 minute beta amylase rest at ~148° and a 30 minute alpha amylase rest at ~155°. I skipped the mashout because I briefly considered topping the mash with more malt and doing a Belgian tripel as well, but changed my mind as it was getting later in the day. I added 1# of rice hulls to avoid a stuck sparge and it's good that I did because my ghetto/DIY grain mill still grinds too fine. I got about 70% efficiency but I used a bit more water than I should have with the step mashes. This means I came in about 5 gravity points lower than I had planned, so a long boil and a half pound of DME got me up to 1.062, just a tiny bit lower than I planned. This should put it at about 6.3% ABV, so it will still be within the specs for the style.
I did a 90 minute boil as you should when using pilsner malt. I added 5 drops of Fermcap-S at the start to help avoid boil overs. It did pretty good until I walked away with about 10 minutes left to get the carboy ready. A tiny boil over happened as soon as I turned my back. Hops additions were fairly simple. I used 1 oz. Mt Hood (5.2 AA) for the bittering charge for 60 minutes. I used 1 oz. Hersbrucker (3.5 AA) for aroma and flavor additions for 30 and 15 minutes each. I also added Irish moss at 15 minutes remaining to help with clarity. Cooling went quickly, getting it down to 75° within 25 minutes with my immersion chiller. I then transferred to the carboy and stuck it in my fermentation fridge that has a temp controller set at 54° (thanks for the controller for Xmas mom!) for final cooling over night.
This afternoon it was at a nice 55° so I pitched 3 packets of Saflager 23 dry yeast and shook the hell out of it to aerate it. Hopefully it will be bubbling nicely in the morning. When it's done in about 6 weeks I plan to keg it up. In the meantime I have 7# of pilsner malt and am itching to get a Belgian ale going as well. I think I need a 2nd keg...
It was a day of firsts as a matter of fact. I brewed my first lager yesterday. I am not a very big lager fan. I usually prefer ales, but I really like maibocks. A maibock is a helles lager brewed to bock strength. So it's as strong as traditional bock but is lighter in color and with more hop presence. It is a fairly recent development compared to other styles of bock beers, frequently associated with springtime and the month of May. Color can range from deep gold to light amber with alcohol content ranges from 6.3% to 7.4% by volume. The flavor is typically less malty than a traditional bock, with a mild spicy or peppery quality from the hops, increased carbonation and alcohol content.
My grist bill was simple with 13# of pilsner malt and .5# of CaraHell malt. In brewing this I did a step mash for the first time. I did a 20 minute protein rest at ~122°, a 30 minute beta amylase rest at ~148° and a 30 minute alpha amylase rest at ~155°. I skipped the mashout because I briefly considered topping the mash with more malt and doing a Belgian tripel as well, but changed my mind as it was getting later in the day. I added 1# of rice hulls to avoid a stuck sparge and it's good that I did because my ghetto/DIY grain mill still grinds too fine. I got about 70% efficiency but I used a bit more water than I should have with the step mashes. This means I came in about 5 gravity points lower than I had planned, so a long boil and a half pound of DME got me up to 1.062, just a tiny bit lower than I planned. This should put it at about 6.3% ABV, so it will still be within the specs for the style.
I did a 90 minute boil as you should when using pilsner malt. I added 5 drops of Fermcap-S at the start to help avoid boil overs. It did pretty good until I walked away with about 10 minutes left to get the carboy ready. A tiny boil over happened as soon as I turned my back. Hops additions were fairly simple. I used 1 oz. Mt Hood (5.2 AA) for the bittering charge for 60 minutes. I used 1 oz. Hersbrucker (3.5 AA) for aroma and flavor additions for 30 and 15 minutes each. I also added Irish moss at 15 minutes remaining to help with clarity. Cooling went quickly, getting it down to 75° within 25 minutes with my immersion chiller. I then transferred to the carboy and stuck it in my fermentation fridge that has a temp controller set at 54° (thanks for the controller for Xmas mom!) for final cooling over night.
This afternoon it was at a nice 55° so I pitched 3 packets of Saflager 23 dry yeast and shook the hell out of it to aerate it. Hopefully it will be bubbling nicely in the morning. When it's done in about 6 weeks I plan to keg it up. In the meantime I have 7# of pilsner malt and am itching to get a Belgian ale going as well. I think I need a 2nd keg...
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