Stuff n Junk w/ Crowley

Sporatical_Distractions · Post by **Sporatical_Distractions** » 28 Dec 2011 09:05

Nice Luis!

The holidays are here and we all know what that means! Time for some ideas to use up those old corpses you have hanging around

Pinata Party

Torso Throw Pillows

Vertical Blinds

Car Pool Dummy

Body Shots

CIC flurry · Post by **CIC flurry** » 28 Dec 2011 11:15

what theee corpses

Sporatical_Distractions · Post by **Sporatical_Distractions** » 31 Dec 2011 19:05

Hung out with these guys last night. Twas a blast
[youtube]http://www.youtube.com/watch?v=1MYtSTU31CA[/youtube]

ninjo · Post by **ninjo** » 03 Jan 2012 20:39

hey brother please let me know if this vid is now viewable to u.thanks.

http://www.youtube.com/watch?v=1yGCUwDkP6c

Sporatical_Distractions · Post by **Sporatical_Distractions** » 04 Jan 2012 07:07

Luis: In case you don't check your pm's, it's marked as private

Sporatical_Distractions · Post by **Sporatical_Distractions** » 12 Jan 2012 12:20

I used to be good at gyro clippers. It's what i would use to warm up and could do at least 20 in a row my first time touching the bag. Over the last few years I've completely lost that. Last night i remembered this weird kick out I used to do while executing the trick and now gyro tricks are easy again

If you haven't noticed, I've been on a joker kick:

Sporatical_Distractions · Post by **Sporatical_Distractions** » 14 Jan 2012 17:54

Had a 2.5 hour session a little before midnight with jere last night. I've been thinking a lot about footbag and analyzing why i can't do things that i used to. It ended in a challenge session and I did a bunch of links i didn't think i could do. Ended up hitting most of them flipside. I'll post those challenge links. I was surprised because I still suck balls at swirls and was all like "What?"

Early this morning went snowshoeing. Tracked mountain lion tracks for an hour before they veered over a creek. Discovered that turkey slices are the best with parsley, sage, rosemary, and thyme. Almost slipped off a cliff down an ice wall.

hilights:
-right off the bat somehow hit dyno>diving symple swirl and dlo>double switch bsos
-step ss egg bs
-spin duck symple swirl
-butter swirl>blurriest
-whirling opp butter>whirling swirl
-vortex>ss butter swirl bs
-barfly>swirl>spin whirl bs
-dod swirl>spin clip
-fairy swirl>duck swirl

Sporatical_Distractions · Post by **Sporatical_Distractions** » 02 Feb 2012 14:11

I've started running again for the first time since winter hit. It's funny how footbag ties into my ability to run. I have a beer gut, yet my legs are still muscular, so i am still able to run long distance. Did 8 miles on monday, and 6 today. trying to lose this gut i've gained.

Thinking about brewing an almond butter stout tomorrow.

I've been messing around with rope. learned a few new snares and traps.

Sporatical_Distractions · Post by **Sporatical_Distractions** » 04 Feb 2012 10:57

So awkward

C-Fan · Post by **C-Fan** » 04 Feb 2012 11:05

I love how in one post you're talking about brewing your own almond butter stout, and then in the next post there's a pic of you drinking a PBR.

Sporatical_Distractions · Post by **Sporatical_Distractions** » 08 Feb 2012 11:22

C-Fan wrote:I love how in one post you're talking about brewing your own almond butter stout, and then in the next post there's a pic of you drinking a PBR.

Can't say no to a deal.

Couldn't make the almond butter stout because the almond butter is no longer half price at the farm. So i made a coffee chocolate imperial stout instead. Should come out at around 11%.

ingredients:
-shade grown el salvador cofee ground and brewed into a french press (16 oz fluid)
-18 oz bakers powered cocoa
-8 oz black malt grain
-8 oz chocolate malt grain
-4 oz roasted barley
-9 pounds amber malt extract
-4 oz northern brewer hops
-2 oz fuggle hops
-4 oz malto dextrin

Sporatical_Distractions · Post by **Sporatical_Distractions** » 15 Feb 2012 12:30

transferred the imperial stout to a secondary fermenter. It's strong as hell.

Taking a month of classes at one of our breweries. Hoping to learn more about the characteristics of different grains.

Had a dream about playing footbag.

CIC flurry · Post by **CIC flurry** » 15 Feb 2012 22:58

This is page 1 1 1
jussayin

Zeke · Post by **Zeke** » 18 Feb 2012 15:18

for old times sake

Sporatical_Distractions · Post by **Sporatical_Distractions** » 23 Feb 2012 13:07

Ha! I still feel bad for weirding you out with all those posts of shirtless dudes i'd send your way.

This is turning into a beer blog since it's my obsessive hobby, but whatevs.

Bottled the Cofee & Chocolate Imperial Stout the other day. Should age well.

Spent most of the last night coming up with a way to make a Guinness Stout clone for st pattys day and came up with a way to work around their souring stage, then said fuck it. Guinness isn't that good. I'd rather make something that I would enjoy. So next was a way to create something with hints of roasted caramel, slight bitterness, and oak. After a few hours, i came up with a grain bill.

-96 oz Amber Malt --80 % of grain bill (for a dark amber to brown complex malt flavor with hints of caramel, nuts and honey)

-12 oz American 2 Row Malt --10% of grain bill (High enzyme, all around great base malt for smooth, non-grainy beer)

-8 oz Crystal 120L Malt --6% of grain bill (Caramel flavor)

-4 oz Cara-Pils malt -- 4% of grain bill (adds body, foam retention, and beer stability without influencing color or flavor)

-2 oz Oak chips (for oak flavor, possibly soaked in bourbon)

-Abbey II Yeast (Delicate dried fruit esters), but might have to modify if our house temperature is too low.

There's a few ounces of leftover hops in my fridge. I may use those, or grab some with lower alpha acid contents for a mellow hopping.

Sporatical_Distractions · Post by **Sporatical_Distractions** » 26 Feb 2012 08:30

For some reason, I got the wild hair to go out on the town dressed like Captain America with a hubcap shield

Max Power · Post by **Max Power** » 26 Feb 2012 15:13

Did you make the jump to all grain? Your last recipe had extract. Glad to see you're brewing a bunch, we should trade a bottle by mail I've got a triple and Belgian pale ale right now. I have never used amber as a base malt before, what style of beer are you making? It sounds like some kind of belgian brown or something.

Sporatical_Distractions · Post by **Sporatical_Distractions** » 29 Feb 2012 11:27

Max Power wrote:Did you make the jump to all grain? Your last recipe had extract. Glad to see you're brewing a bunch, we should trade a bottle by mail I've got a triple and Belgian pale ale right now. I have never used amber as a base malt before, what style of beer are you making? It sounds like some kind of belgian brown or something.

I don't have the equipment to handle the amounts needed in all grain. I can manage about 5-8 lbs of grain in my 6 gallon pot, but would need to buy a bigger pot for all grain which is expensive as hell, but it would be nice to get one with a built-in brewmometer to see protein rest, starch conversion, and lauter temps as wella s a release valve.
http://www.homebrewing.org/10-Gal-Blich ... _1145.html
I'd also need a mash tun unless I modify this pot with a screen.

If my recipe requires more than 8 lbs of grain ( base and specialty), i multiply the base by .6 for the DME conversion and do the specialty grains normally.
Still haven't brewed that recipe. It should come out as a belgian brown.

Brewed a scotch ale on monday. It's in the primary fermenter. My girlfriend wants a peanut butter stout, so that's this coming monday. The caramel and oak belgian brown will probably be the following week. The coffee chocolate imperial stout is done bottle conditioning. I'm going to age 5 22oz bottles for 6 months to a year, maybe longer.

h0ag3yb3atZ · Post by **h0ag3yb3atZ** » 01 Mar 2012 03:32

Sporatical_Distractions wrote:For some reason, I got the wild hair to go out on the town dressed like Captain America with a hubcap shield

YES. kevin's a great name, and you've more then lived up to it.

Sporatical_Distractions · Post by **Sporatical_Distractions** » 07 Mar 2012 12:10

Thanks Kevin! I'm coming to Boston this summer. FYI

Played footbag with evan lovely 2 days ago for about an hour. My body is still sore. Felt really loose and controlled. Lots of boppity bops and duckity ducks. Hit 3/3 nemesis on strong side. 0/3 flipside. lol.

Tried an entirely new-to-me lacing style on the lavers to see if it would let me do pixies, it slapped me down and yelled NOPE! It's really frustrating. Pixies are the easiest set and for years was my strongest set, but ever since i had to switch to lavers it's fucking impossible for me without getting caught on the toe rails and flying sideways. Maybe i just learned how to do them sloppy in quantums, or maybe i need to do something to the toe rails.

Dry hopped the scottish ale in a secondary fermenter on Monday with an ounce of cascade hops. My math for IBU's was off and so instead of being 10 IBUs, it's more like 130 IBUs. So it basically turned into a black IPA. It will be ready to bottle in a week.

Brewed a belgian brown ale as well on monday. Going to transfer it to a secondary fermenter and add lightly roasted oak chips in a week.

edit: I've been researching white hat computer hacking. Found 3 ways to break into the system at work... and they do work. It's kind of hilarious.