or the exact opposite of a Tom Brady preferred football
whatever it is, put me down for the under.
Good Lord do some people suck.
To everyone panicking right now:
Herman is gone. Wish him luck and have faith in the current staff.
People were calling for Herman's head at this time last season. And Fickell's two seasons ago.
Step away from the ledge.
Marshall's first fumble was inexcusable. He had cut back inside and was headed for a big gain. When you cut inside like that, you KNOW you're gonna get hit from behind. Why was he holding the ball like that?? That fumble was inevitable.
I can vouch for Advil PM. It will knock you out. Use it infrequently though... or your body will acclimate.
a crucial Cincinnati Reds game
From this season????
00 Buck is one of the most powerful and deadly loads you can get for a 12 gauge.
That place is pretty cool. They also make pretty good beer.
The reason I like to brew at home is you don't have to drive home afterwards. This is important because of rule #3: Drink beer while you're brewing.
What I like about fermenting in 6 or 6.5 gallon glass carboys, is that you can watch the fermentation process. It's pretty cool. The yeast really put on a show.
How to Brew is an excellent book. It is the one that got me started out.
It's a shame people give it up after only a batch or two. They obviously didn't get good instructions. There's only two items of concern that, if addressed, will insure you a quality beer every time,
#1 is sanitation. Not like a doctor going into surgery. But you do need to be reasonably clean. Make sure every piece of equipment that comes into contact with your product (after the boil) has been immersed in a no-rinse sanitizer like Iodophor or Star San. Don't use bleach. Chlorine is detrimental to beer quality.
#2 is temp control. For ales, pitch your yeast into wort that is 64 - 68 degrees. Keep it there for at least 3 days. When your airlock is vigorously bubbling on day three or four, it's safe to let it climb to 70 or 72. This helps keep the yeast in suspension and drives the finish.
You follow these two suggestions, you'll make great beer every time. Unless you have a bad recipe. For recipes, I recommend 'Brewing Classic Styles' by Jamil Zainasheff and John Palmer. There's an award-winning recipe for every style of beer.
Yes the warmest place. Mid to upper 70's is fine. The thing about bottle conditioning is, you want the beer to be warm so the liquid molecules are 'busy' helping the yeast stay up in suspension. They'll bump into more dextrose that way, and produce co2 at a faster rate. You're past the stage where low fermentation temperatures are critical, so it won't have an effect on your beer, as long as it's just a week or so.
Sounds like you're good to go!
Your SG should drop during fermentation. You are measuring the thickness of the wort/beer, or the alcohol POTENTIAL. You're not measuring alcohol. You did a hefe so your starting gravity was probably 1.048 -ish. Measure again when you think the beer is finished, and if it is 1.010 or so, it's ready. Here's the formula (simplified):
OG minus FG times 131.25 = ABV
1.048 minus 1.010 = .038 times 131.25 = 4.98% ABV
and Ft Worth
Slumlord, meads are easy to make and delicious. With all the fruit trees you have, you might try a melomel (fruit mead). Just make sure you give plenty of yeast nutrient to the honey must, the yeast will really appreciate it, and so will your mead. Honey is comprised of very complex sugars that are difficult for the yeast to metabolize. Complicating things, is honey has no free-amino nitrogen for the yeast, unlike beer wort or fruit musts. Add some DAP (diammonium Phosphate, your local brewshop will have it, it's cheap) when blending your yeast and you'll be dandy.
On your Hefe, you may not need two full weeks to carbonate. Keep your bottles in the warmest place in your house, and try one after about 5 days. Most strains of hefe yeasts are low flocculators which means you'll have plenty of yeast in the bottles. (that's why most wheat style beers are cloudy... it's the yeast) It should chew through the priming sugars and produce co2 fairly fast.
Congrats on your first brew and welcome to the obsession.
Corny kegs are perfect for homebrew. Easy to clean, parts are available and affordable, and you can be drinking carbonated beer just three hours out of the fermenter, if you do it right. They are excellent for lagering.
Buy oxigenated caps.
Actually, they are oxygen absorbing caps. Oxygen is the enemy of good beer. The only time it is an essential ingredient is during the lag phase of fermentation. You aerate just before pitching, and after that, o2 is like... Michigan.
It's pretty good now, but I wouldn't mind seeing it go to 8 teams. One extra game for the 2 who make the Championship.
Amazing that so many people are questioning the coaching. Some people even called for Tim Beck to be demoted/fired/neutered this week.
Last year at this time we already had a loss and we were questioning both the offense AND the defense. Hell Penn St gave us all we could handle last year... and that was more than halfway through the season. People were calling Herman everything in the book... and questioning if he was as smart as advertised.
Calm down and trust the coaches.
Sure wish they'd occasionally use some rock and roll in these videos instead of that other crap.
Now get off my lawn.
it hasn't been done by a team in a couple decades
bama 2011, 2012
This year's learning curve also appears to be the OL. Inconsistency up front leads to turnovers. We can criticize QB performance and the play-calling all day, but in the end if the OL doesn't execute it doesn't matter, because that will create problems across the board. There is a reason we had 5 turnovers today. The underlying cause was uncertainty and a lack of confidence in the trenches.
Thank God for the Silver Bullets.