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Messages - tschmidlin

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7561
The Pub / Re: Why Grammar is Important
« on: September 16, 2010, 11:58:18 AM »
Yeah, exactly, but kind of with that drawn out "ow" sound in the middle. Like you're ordering a cup of coffee in the diner after coming from the dentist's office with half a face full of novicaine.
That's an awesome image :)

Try this site: www.baltimorehon.com
When they had the NHC in Bawlmer, they had some of the local jargon on the t-shirt.

That's excellent, now they just need some mp3s so we can hear it :)

I missed the NHC in Bawlmer, my kids were only about 3 months old at that point.  I couldn't have gotten away with going, but the look on SWMBOs face when I brought it up was priceless.

7562
All Grain Brewing / Re: Crazy Attenuation!!!
« on: September 16, 2010, 11:44:29 AM »
Will Malto-Dextrine add any sweetness or will it only add body?  I'm tempted to add a little sweetness back to the saison and was considering lactose, any thoughts?
In my experience, it will add some perceived sweetness for sure.

7563
The Pub / Re: How do you tell people where you are?
« on: September 16, 2010, 09:34:09 AM »
Why would I want people to know where I am?  If they want to know they can ask.

That's sort of how I feel about it. If I'm going out, presumably I've already made plans. And if someone wants to meet up with me on short notice, they can call me, send a text, Facebook message, FB chat, AIM, Gchat, or email.

My understanding is that most people who use these things heavily are actually playing them as a game - as you check in more places, you accumulate points and... win at having a social life? I'm not sure what the objective actually is.
In my case it's just they can call me, send a text, Facebook message, FB chat, AIM, Gchat, or email, but that seems weird.  I guess I don't understand the whole points thing, but then I don't really need to. :)

7564
The Pub / Re: Why Grammar is Important
« on: September 16, 2010, 09:31:36 AM »
Zinc = Sink
Funny, I've never heard that one :)

Hon - No good way to spell this out without some sort of special character. "Hon" gets tacked on to the end of sentences similar to the Canadian "Eh."
Never heard of this either.  Is it like hun, short for honey?  Or is it something else?  Trying to google it led to some hilarious rants against Baltimore and the Ravens  ;D

Edit: Google "Mary Prankster" if you want to hear the accent up close and personal. I won't post those links here.
:o

7565
The Pub / Re: Brewpubs that serve BMC
« on: September 16, 2010, 09:18:48 AM »
I'm not a beer snob. I have ordered Budweiser when good craft beer is available. Sure goes down nice on a hot summer day.

Sure, I don't mind a bud every now and then. But I can honestly say I never have, and most certainly never will, walk into a brewpub to try their selection of Bud products. If its a hot day I might try their kolsch. ;)
Yeah, when it's 105F on the Deschutes I'm reaching in the cooler for a Coors Banquet and not a Gordon.  Never a Bud though, that stuff is terrible, Busch is better among the AB products IMO.  Next time though, it will be Bitburger now that I can get it in cans from my local bottle shop.

7566
The Pub / Re: How do you tell people where you are?
« on: September 16, 2010, 09:04:17 AM »
Why would I want people to know where I am?  If they want to know they can ask.

7567
The Pub / Re: Why Grammar is Important
« on: September 16, 2010, 09:01:28 AM »
But that's about it. Phone, home, water, oil, sink - All pronounced normal. Maybe a slight inflection on "Hon," but that's about it.
Wait, sink?  How else would you pronounce it?  I can understand the others, but I thought sink was pretty straightforward.

And Hon? Jeffy mentioned that too, I don't get it.

7568
Beer Recipes / Re: Halloween beers
« on: September 16, 2010, 08:52:00 AM »
I think he used a whole box, and didn't mention any problems with fermentation IIRC.

7569
I like bacon sliced relatively thin and fried on an iron skillet.  There has to be a significant fat content in it for it to have savory flavor.
I'm not saying that's not also delicious . . . but the Irish bacon is better I think.  Harder to weave though. :)

7570
The Pub / Re: Why Grammar is Important
« on: September 15, 2010, 10:35:22 PM »
Yeah, because you probably pronounce Baltimore "Ballmer"

Actually more like "Bawldemor" - I don't have much of an accent. Confused the hell out of me when I watched that damn Lord of the Rings movie, though.
;D

A buddy of mine from "Sollsbree" (Salisbury) always called it "Ballmer"

7571
that is Irish bacon.
Yes it is. :)  He can call it whatever he likes though, it's delicious.  I live in a neighborhood with a bunch of Irish guys who work for microsoft, they helped him with taste testing to get it right.  He drives a truck up once a month to deliver to the MS campus, there's a huge list of people who order every month.  I glom on every now and then, the sausages are really good too.

And if I could get a sample of some Taylor Ham he's willing to try making that . . .  ;D

7572
The Pub / Re: Why Grammar is Important
« on: September 15, 2010, 09:00:18 PM »
There's a lot of "supposably" around here. But when I tell people I'm from Baltimore, I get a 2-second quizzical look before they brighten up and say, "Oh! Bal-Ti-More!" like they just figured out the secret to cold fusion.
Yeah, because you probably pronounce Baltimore "Ballmer"

7573
I love bacon, the only thing that makes bacon better...


MORE BACON!
You've got to get proper bacon though, not the belly bacon we grew up with.  Just fry up a few pieces and have yourself a bacon sandwich.  Unbelievably good.

http://www.properbritishbacon.com/

7574
Beer Recipes / Re: Diabetic and Beer
« on: September 15, 2010, 08:29:31 PM »
From my understanding, you are trying to make a low carb beer.  If it's really that important I think you should stick with adding the amylase to the fermenter.  It will be more active in the mash because of the temperature, but it will also be deactivated by the boil so whatever sugars are in the wort are what you'll have in the fermenter, whether they are fermentable sugars or not.  I'm sure pro brewers add it to the mash if they are using a lot of adjuncts and/or malt with low diastatic power, but they can deactivate it when it gets to the point that they want, whereas you want it completely dry (right?).  By adding it to the fermenter it will work more slowly, but it will work for as long as it needs to really dry the beer out.

Rather than add it in primary with the yeast though, you might try putting it in secondary.  It might help retain some of the yeast character you're going for.  Maybe not though, but I figure it's worth a try.

Just some thoughts.

7575
Yeast and Fermentation / Re: Minimum time needed for a starter
« on: September 15, 2010, 03:49:54 PM »
You want to make sure your yeast population is larger and healthier?  Get a stir plate.  Check out this picture from the Falcons website yeast page.

That's a great article overall, but I find it dubious to suggest that a stirplate will result in a four-fold increase in yeast growth over a shaken starter. (FWIW I found the increase to be about 13%.) Access to oxygen is the key.
I've never met MB personally, but if she says she got 4x as much I believe her.  I don't know how her conditions may have differed from yours though, so that may affect the results.

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