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Messages - klickitat jim

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2776
I'm told breathing is more about blowing off co2 than intaking o2. The latest CPR doesn't even worry about giving breaths. According to my old NAUI instructor, it's the buildup of CO2 that triggers the breath desire. That's why hyperventilating before free diving is so dangerous. You blow off too much CO2 and run out of O2 before you realize you need to breath.

Yes breathing rate and volume are set by blood CO2 level measured via pH. But getting O2 into the body is important - brain cells only last a few minutes without it. As I understand it, hypoxia kills you first if you stop breathing, not CO2 poisoning.

Interesting point about hyperventilating. I'll remember that next time I go snorkelling.
If I remember correctly, NAUI calls it shallow water drowning.

But who knows regarding the correlation to a stired starter. It seems like in a flask with foil over it that not mych o2 would inhale at least not during o2 off gassing. The positive pressure and pooling of co2 probably limits that.  Maybe if you simulated the pumping action of breathing by pumping air into the flask.

2777
Beer Recipes / Re: lager recipe for lager-hater
« on: October 22, 2015, 10:25:11 PM »
The movie was OK, but I just thought it was a little far fetched that Duke Atreides would coach a drinking team. Thufir maybe

2778
The key to O2 pickup from air will always be surface area.

If large surface area without agitation was all you needed, your lungs would take in all the O2 your body needs without breathing. Diffusion on its own isn't enough.
I'm told breathing is more about blowing off co2 than intaking o2. The latest CPR doesn't even worry about giving breaths. According to my old NAUI instructor, it's the buildup of CO2 that triggers the breath desire. That's why hyperventilating before free diving is so dangerous. You blow off too much CO2 and run out of O2 before you realize you need to breath.

2779
The Pub / Re: Ukulele Mods
« on: October 22, 2015, 09:52:45 PM »
Primus? Is he related to Bocephus?

2780
Beer Recipes / Re: lager recipe for lager-hater
« on: October 22, 2015, 08:57:09 PM »
What do you think about a Munich, California, or Schwartz?

The question is: can I drink a keg of those?
All at once? Only if your nickname is Land Fill

2781
The Pub / Re: Ballast Point files for IPO
« on: October 22, 2015, 08:49:31 PM »
Yea, Celebration time. Always gets me in the mood for Christmas. A half rack of Celebration and DVDs of Charlie Brown, Cindy Loo Who, Yukon Cornelius.... priceless!

2782
Beer Recipes / Re: London Calling?
« on: October 22, 2015, 08:30:57 PM »
Well I made one oopsy in my water. I used 3g CaCl in both the mash and sparge rather than SO4. So I added 5g SO4 to the boil. Other than that all is going well. I just dropped it to 170F and added the whirlpool hops.

2783
The Pub / Re: Ukulele Mods
« on: October 22, 2015, 08:00:25 PM »
I sing while playing six string (if you call it singing) can't seem to make it happen on bass though. Not coordinated enough. Geddi and Sting amaze me with that skill. I don't even try with the dobro unless I'm just playing accompaniment chops

2784
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 22, 2015, 07:17:02 PM »
A very generous and interesting assortment just arrived all the way from RI! Thanks Eric (erockrph) I am chilling them now. Going to give them a day or two to recuperate,  then take my sweet time.

2785
The Pub / Re: Ukulele Mods
« on: October 22, 2015, 07:06:15 PM »
I tinker a little on baritone uke, basically a 4 string guitar. Can keep a beat with double bass playing 1s and 5s and a little walking. A little six string. And I took up the square neck resophonic last winter, though I lost most of it this summer. Gettibg that time of the year again to brush up. I'm not any good at any of it but its a fun hobby. I stomp my way through a couple dozen old country songs. The inlaws play old country and bluegrass. Its a hoot when they are here. Nothing makes a little trio soundvlike something like the bass

2786
Ingredients / Re: Medium dark crystal?
« on: October 22, 2015, 06:40:35 PM »
Most of Bairds' operations are in Scotland, and their dark crystal is 70-80L. Just a guess.

http://www.bairds-malt.co.uk/Bairds-Malt/About/our-locations
I dug it back up. Its from an HBD info page way back in 1994. " Scottish Crystal - (Caramel Malt) 90 LWill lend a deep amber to red color and a full bodied, toasted/caramel like flavor to the finest Scottish and European ales."

Probably the term just never caught on...

2787
Ingredients / Re: Medium dark crystal?
« on: October 22, 2015, 05:40:40 PM »
I saw a list of malts the other day, one of them was "Scottish Crystal". I've never seen that before. Has anyone ever seen "Scottish Crystal" before? Or is that just a one off nickname someone on the interweb invented? If I recall, it was in a list of UK grains and I think it was 80L

2788
All Things Food / Re: Growing food - The Garden Thread
« on: October 22, 2015, 05:31:45 PM »
I drifted away from this thread for a while. My gardening update is that it went well for as hot and dry as it was. With all the fires I thought my peppers would come out Chipotle. But, in the end the deer got all but a few poblanos, and most of the tomatoes. In fact there were 4 big bucks on the deck one day chowing down on Mrs Klickitat's tomatoes. So the plan is venison tamales in a few days to see if the salsa flavor comes through.

Moved poblanos to the greehouse where they have come back to life and are still producing like crazy.

2789
General Homebrew Discussion / Re: Quick & Easy Kegging Hacks | DIY
« on: October 22, 2015, 05:24:41 PM »
For some reason, the phrase 'zinc plated nipples' is my only permanent takeaway, proving that my inner 13 year old has not died.  lol
Good job, Toby

2790
It's said that men think about sex every 7 seconds. Yeah, it's kind of like that.  :-[
I've heard that before. I think it depends on where you are at. Ft Lauderdale,  probably. Downtown Goldendale?  Not so much.

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