No fixed plans. Not intent upon arriving.
Bye Bye Stir Bar – Home Brew Forums
I have lost a couple [of stir bars] by pitching them into primary, too. I got a big magnet. When I pitch my starter I put the magnet on the bottom of my flask. It holds the bar in place so it doesn’t get in to my primary.
Temporal Distortion by Randy Halverson:
Featuring an original score by Bear McCreary (Battlestar Galactica, The Walking Dead, Eureka, etc) http://www.bearmccreary.com Thanks to Bear for taking the time to do this!
Watch in HD
http://dakotalapse.com/?p=944 for more info and digital download.
There is a 23 minute extended cut, available for digital download here http://dakotalapse.com/?p=877 The feature is 23+ minutes of Milky Way, Aurora and other night timelapse, it has 2 original scores by Simon Wilkinson http://www.thebluemask.com , as well as some from his royalty free collection.
What you see is real, but you can’t see it this way with the naked eye. It is the result of thousands of 20-30 second exposures, edited together to produce the timelapse. This allows you to see the Milky Way, Aurora and other Phenonmena, in a way you wouldn’t normally see them.
In the opening “Dakotalapse” title shot, you see bands of red and green moving across the sky. After asking several Astronomers, they are possible noctilucent clouds, airglow or faint Aurora. I never got a definite answer to what it is. You can also see the red and green bands in other shots.
At :53 and 2:17 seconds into the video you see a Meteor with a Persistent Train. Which is ionizing gases, which lasted over a half hour in the cameras frame. Phil Plait wrote an article about the phenomena here http://blogs.discovermagazine.com/badastronomy/2011/10/02/a-meteors-lingering-tale/
There is a second Meteor with a much shorter persistent train at 2:51 in the video. This one wasn’t backlit by the moon like the first, and moves out of the frame quickly.
The Aurora were shot in central South Dakota in September 2011 and near Madison, Wisconsin on October 25, 2011.
Watch for two Deer at 1:27
Most of the video was shot near the White River in central South Dakota during September and October 2011, there are other shots from Arches National Park in Utah, and Canyon of the Ancients area of Colorado during June 2011.
Equipment Used
Thanks to Dynamic Perception for their support and for making the Stage Zero Dolly. http://www.dynamicperception.com The best dolly made in many ways!
Canon 5D Mark II and Canon 60D
Canon 16-35, Tokina 11-16
Shot in RAW format. Manual mode, Exposure was 30 seconds on most Milky Way shots, 15-30 seconds on Aurora. ISO 1600 – 6400 F2.8. 3 second intervals between exposures
Production Assistants – River Halverson and Kelly McIlhone
Opening title by Gus Winkelman // Winkelmedia LLC // Contact Guswinkelman@gmail for creative solutions
Contact for licensing footage, or anything else.
Randy Halverson
http://www.dakotalapse.com
dakotalapse@gmail.com
Follow:
Google + https://plus.google.com/115274420552571826637/posts
Facebook http://www.facebook.com/dakotalapse
The “protective co2 blanket” – Home Brew Forums
The average adult human body produces around an ounce of alcohol a day, as a normal metabolic process (this varies with diet, metabolism, and activity), and processes this as a matter of course.
So in other words, “sober as a judge” is still based on the expectation of having about an ounce of alcohol filter through your body throughout the day. This natural level is also taken into account when they measure BAC.
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p>Apparently, the poster is correct.
Zymurgy’s Best Beers in America Survey by (author unknown) on Homebrewers Association:
It’s time once again for Zymurgy’s Best Commercial Beers in America Survey! Voting runs from February 16 to March 16.
Recipe for ‘evolution’ in 2 weeks | CharlotteObserver.com & The Charlotte Observer Newspaper
Our ancestors were single-celled microbes for about 3 billion years before they evolved bodies. But in a laboratory at the University of Minnesota, brewer’s yeast cells can evolve primitive bodies in about two weeks.
Brewing TV – Episode 55: All About Stout by Brewing TV:
We are getting ready for St. Patrick’s Day with stout on the brain! For the occasion, Jake and Mike brew two beers. One is a Dry Irish Stout on par with the modern Guinness Draught, which we serve on nitrogen through a stout faucet. The other beer is a Single Stout Porter, based on a beer Guinness produced back in the 1880s. We put the beers up against each other in a taste test… and find out the secret to Chip’s Chocolate Stout along the way. [Original postdate: February 10, 2012]
For related links and content, see:
http://www.northernbrewer.com/connect/episode/brewing-tv-episode-55-all-about-stout
Zach Morris, the early 90s and my second brew – a White Belgian : Homebrewing
Like my last batch, RoboHop, I put these together in Photoshop as 7×3 canvases, printed on a laser printer so they wouldn’t bleed, applied via the magic of milk (which I brushed on either end of the label) and then wiped clean with a wet towel!
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p style=”margin-left: 2em; text-indent: -2em;”>BurnSilver, Glenn. “Clones from a Can.” Brew Your Own Mar. 2012: 38-39. Print.
I thought it was funny that I should see two of these so close together. Both very fun.
Opinion about posting Jamil’s recipes
I am an attorney. I am NOT your attorney. This is NOT legal advice. I am NOT giving you legal advice. Do NOT rely upon these statements. This is just rambling about copyright law. No attorney-client relationship is being formed by this communication. This text is copyrighted. Any violation may be prosecuted to the full extent of the law. But you can copy this text if you send me a homebrew beer.
Best Disclaimer Language Ever | The Big Picture
The future is unknowable. We have good intentions but all of our projections and estimates will be wrong, and could be materially wrong. Wildcat exploration is expensive, speculative and potentially dangerous. An offshore spill or explosion would be enormously expensive. We have insurance but it may not be enough. You could lose your entire investment. Don’t be lazy – read our 10-Q’s, 10-K’s and press releases, and if you lose money – please no tears.
“Don’t forget about risk-free T-bills in your portfolio… After inflation and taxes you’ll likely only lose 5-10% of your investment.”
Infusion Mashing – German brewing and more
This is actually the first additional mash rest that comes to mind when step mashes are discussed. The temperature and extend of this rest depends on the degree of modification of the malt. Rest temperatures closer to 122 °F (50 °F) emphasize the generation of short length proteins (amino acids) and temperatures closer to 133 °F (55 °C) result in more medium chained proteins (good for head retention and body). Well-modified modern malts, which already have higher levels of amino acids, may benefit from a protein rest closer to 133 °F (55 °C) or don’t require a protein rest at all.