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Messages - morticaixavier

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3946
The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 14, 2013, 04:04:30 PM »
So, what's to say the other half accidents were caused by inebriation? Accidents happen and people get killed all the time. I don't think it is safe to assume that someone with a .08 limit gets in an accident and kills someone that the alcohol was necessarily to blame.

You have to be really careful with tests like this. They are worded to make a case and a point but that point may not be the actual cause of the issue.

Okay, sure, it's possible that none of the other 40 whatever percent of 'alcohol related' traffic deaths were totally unrelated to the alcohol. For that matter there is no reason to think that the ones with >.15 BAC were in any way affected by the alcohol. However there is VERY strong evidence that being inebriated interferes with ones ability to operate machinery safely. and my point stands I think that people do ge tkilled because someone with a .05 or .06 or some stupid kid with a .03 for that matter did something they might well have not done if they were fully in control of there faculties.

3947
The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 14, 2013, 03:37:10 PM »
Have to agree with some of what Dixon is saying. The guy who has 2 or 3 beers isn't the guy out there killing people when he gets behind the wheel. Statistically the DUI laws we have in place now have worked. I don't think lowering the limit any further will lower the death rate any.

I don't worry much about drunk drivers much. Even though I know it is I problem it never kept me off the road.   But I have pretty much stopped riding my motorcycle because of cell phone talkers and texters. You want to implement some legislation go after these people.

From the California ADP statisitics for 2010

"Drivers with a high BAC (.15% or
above) accounted for more than half of
all alcohol-related traffic fatalities."

http://adp.ca.gov/FactSheets/DrivingUnderTheInfluenceStatistics.pdf

so, while it's true that the guys getting truly trashed are causing most of the deaths they are by no means causing all or even an overwhelming majority of them.

3948
The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 14, 2013, 10:27:56 AM »
I'm really tired of random numbers the government pulls out of its you-know-what.  I trust myself on the road with a 0.15% BAC a lot more than some of the drivers I just encountered today.

did you read the article? it's hardly a random number. it's been well tested and studied in real world situations it sounds like.

I know that I do not trust myself at .08 in fact I don't think I would trust myself at .05. for me, at... let's just go with 200 lb. it's close enough ::) I can have a drink and then drive or two or three drinks over an evening with food and drive. that's where I feel safe and I think I likely am, although not as safe as I would be on no booze at all.

very nearly everyone that get's behind the wheel when they shouldn't thinks that THEY can be trusted more that those other guys. I am not saying that you are an unsafe driver but if I was hanging out without and you had enough booze to be at .15 I would not get in a car with you and I would STRONGLY suggest that you at least wait a while before driving.

If everyone would be responsible, rational, and honest with themselves and others about their current level of safe driving ability all the time then we wouldn't need BAC limits but they aren't and we do. and it does in fact reduce fatalities. Driving in public is a privilege not a right.

3949
General Homebrew Discussion / Re: Beers for the non-craft drinker
« on: May 14, 2013, 09:53:27 AM »
Kolsch, Amber ales, Ordinary Bitter, Steam beers

or really mix it up and serve a big chewy barley wine mixed half and half with soda water.

3950
Homebrew Clubs / Re: Problem with club growth in VA
« on: May 14, 2013, 09:52:21 AM »
As I understand it from recent experience here in California the ABC rep is never wrong. They may not be interpreting the rules the way you or I or a competent lawyer might but as the ABC rep their interpretation is correct.

3951
Beer Recipes / Re: Session IPA's
« on: May 14, 2013, 09:50:44 AM »
(I LIKE that name Denny, It's hoppier than an APA, that's the difference)

I would rather call it a hoppy APA than a session IPA, but that's splitting hairs.

'Splitting Hairs' would be a good name for a Session IPA/Hoppy APA.

to make it more obscure you could put a picture of a rabbit running away on the label and call it 'Splitting Hares'

3952
General Homebrew Discussion / Re: Bottling prep
« on: May 14, 2013, 09:49:13 AM »
Is this dishwasher method to clean just to save time? Wouldn't soap and water work? I've used a very mild "green" liquid dish soap to clean all equipment so far. Would this work for bottles?

you want to avoid soap as much as possible because it can be very difficult to rinse thoroughly. and if not rinsed well it could cause head retention problems down the road.

for almost all cleaning I recommend a softly abrasive cloth and hot water immediately after use. For stubborn stuck on debris its PBW or Oxiclean.

3953
Ingredients / Re: It's SPRING!!!!
« on: May 14, 2013, 08:04:14 AM »
It'll be unpleasant but...

you can make a tea with a sample of known aa% of the same variety, and then either do the same with your homegrown and taste side by side, or do a titration test on the known sample, repeat with yours and you should be able to get pretty close.

3954
Beer Recipes / Re: Session IPA's
« on: May 14, 2013, 08:00:28 AM »
Ok, heard back from the brewery and this is what they use...
"Sure, as far as the hops we use CTZ and Citra all very late in the boil to achieve high levels of flavor with relatively low bitterness the yeast is California Ale Strain.  Thanks for trying it!"

Is this a typical low ABV IPA recipe?

all late hops is a great way to get a ton of hop flavor in a small beer without overwhelming it with bitterness. so yeah, in that sense it's not an unusual hops bill for a Session IPA (I LIKE that name Denny, It's hoppier than an APA, that's the difference)

3955
All Grain Brewing / Re: Grains on hand
« on: May 13, 2013, 02:22:35 PM »
I buy MO, US pale malt, pils malt, and wheat by the sack.  I usually buy anything else I need 5+ lbs at a time even if I just need 0.5 lbs of it.  I've built up some stock over time, but it is all kept in air tight packaging in air tight containers and I've never noticed a problem with any of it.

This is more or less my M.O. as well. sacks of pils, NA 2-row and Munich. Everything else I get by the pound to match the recipe I am planning + a bit (I usually don't use a whole pound).

3956
I don't know about the pilsner v. pale question. I do know that I can often taste the candy/grapy sweetness that you get with pilsner and in a lighter style it shows through more. Now in a style with lots of wheat and , hopefully some nice spicy phenolics I don't know that you would notice it much.

You can perform an acid rest during the mash (114*f I think) which is supposed to increase the precursors for the clove phenolic.

I remember reading in Brewing with Wheat that you can increase some ester/phenolics in hefe yeast through slight underpitching but unless you are doing cell counts I don't know that you would have the control you would want going that route.

I would try the Acid rest alone first

3957
General Homebrew Discussion / Re: Bottling prep
« on: May 13, 2013, 09:50:38 AM »
For used bottles, clean them, put foil over the opening, and then bake for an hour at 375. Turn the oven off and take them out the next day, they will be sterile.

+1 for the oven method. I don't bother with the foil. I rinse the night before bottling day, pop them in the over and bake at 375 for 20 minutes or an hour or you know, whenever I remember to get up and turn off the oven. and leave them in there till bottling time. that oven and everything in it should be pretty close to sterile at that point.
The foil I'd for longer term storage. I do a case of bottles at a time in the oven, so not all get used soon.

gotcha

3958
General Homebrew Discussion / Re: Bottling prep
« on: May 13, 2013, 09:04:23 AM »
For used bottles, clean them, put foil over the opening, and then bake for an hour at 375. Turn the oven off and take them out the next day, they will be sterile.

+1 for the oven method. I don't bother with the foil. I rinse the night before bottling day, pop them in the over and bake at 375 for 20 minutes or an hour or you know, whenever I remember to get up and turn off the oven. and leave them in there till bottling time. that oven and everything in it should be pretty close to sterile at that point.

3959
General Homebrew Discussion / Re: Goose Island beer
« on: May 13, 2013, 07:52:20 AM »
We've started getting Goose Island in the past few months. I like a lot of the beers and they aren't showing up in poor quality. We're not getting BCS or either Pepe beers but I'm hopeful it will show eventually.

Pepe Nero has to be the nastiest beer I ever tasted.  Or close to it.

I don't know, I liked it. I have another bottle in the closet for some time later as well. see how it changes over time.

3960
Kegging and Bottling / Re: Pin lock VS Ball Lock
« on: May 10, 2013, 02:49:55 PM »
Personally I wouldn't bother with 2.5 or 3 gallon kegs unless space requirements absolutely require it. you can put 2.5 or 3 gallons of beer in a 5 gallon keg but not vice versa.

Generally, at least from what I have seen they are comparable prices wise.

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