No fixed plans. Not intent upon arriving.
Update: It seems this was a reposted copy. Go watch the original on Funny or Die, as well as the outtakes.
Hey pass me a beer / Passe moi une bière by SawFinisher:
À Milwaukee, les gars de Funny Or Die s’amusent à se passer une bière de façon toujours plus originale.
Beer Recipe of the Week: Janet’s Brown Ale on Homebrewers Association:
Janet's Brown Ale is a fine example of balance between a strong hop profile and prominent malt flavors that will surely convince hop heads and malt maniacs to put their differences aside and share a pint. Did we mention it won Gold in NHC 2009?
The Art of Making, Alma Flamenca by Dimitris Ladopoulos:
Pieces of wood, love, knowledge and 299 hours of work, condensed in a 3 minute film. The new episode from the series ‘The Art of Making’, titled ‘Alma Flamenca’, is available for you to enjoy.
The ‘Art of Making’ series aspires to display and highlight certain people, which go against the spirit of today’s pessimism and desperation. They dare to dream and create with zeal and imagination. Armed with passion for knowledge and emotion, they attempt to combine the precision of science with the elegance and resourcefulness of art. We thank them wholeheartedly for their contribution.
Directed & VFX – Spiros Rasidakis, Dimitris Ladopoulos
Director of photography – Nikos Mexis
Editing – Yiannis Kostavaras
Sound design – Nikos Tsines
Guitarist & composer – Edsart Udo De Haes www.edsartudodehaes.nl
Guitar maker – Vassilis Lazarides www.lazaridesguitars.com
visit film page at www.deepgreensea.net
Homebrewed Delirium Rosemary-Oat Pale Ale recipe by Charlie Papazian, Beer Examiner on Charlie Papazian's feed:
This recipe and story first appeared in the January-February issue of the American Homebrewers Association’s Zymurgy magazine. If not a member you can view of free online issue of Zymurgy here and see what you’re missing.
Recipe of the Week: 100% Brettanomyces Farmhouse by on Homebrewers Association:
We have all tasted a Brettanomyces ale before, but have you ever brewed one? Well, here is your chance! This rendition of a Farmhouse ale with a wild Brett twist has a lot of room for creativity, so give it a try!
The safe range of room-temperature mash pH is about 5.3 to 5.5. That indicates that the pH in the mash is 0.2 to 0.3 units lower, but that doesn’t really matter. The only thing we need to focus on is the ‘room-temperature measurements’.
A 5.4 room-temperature pH is a good all-around target. If you want your beer a little sharper or tarter, aim a little lower (5.2 to 5.3). If you want your dark beers to be a little softer, aim for 5.5. But don’t get carried away with a high pH target. All kinds of things go wrong when you exceed about 5.7 to 5.8. You can be a little low with pH and the beer should taste OK. But it won’t be so good if its a little high.
Using a shot glass that I’ve pre-chilled, it only takes about a tablespoon of wort to fill the glass sufficiently to submerge a normal pH probe. That small amount of wort cools down in a minute in that glass.
Recipe of the Week: Quarter Session Bitter on Homebrewers Association:
Quarter Session Bitter is reddish in color and nutty in flavor from the crystal malt, with notes of lemon and spice from the hops. All grain, partial, and extract directions are provided, making this the perfect recipe for anyone!
Opening Beer with Chainsaw by Reborious:
You can open a beer with a fork? That’s nice…
If you only fill the small air space with CO₂, it will quickly be absorbed into the beer. You need to keep the CO₂ connected to the keg until it is completely carbonated for the pressure/temp it is at.
