theprotester

PM replied bro. Fuck you CS yours is coming. It's a thesis.

Don't really know what's going to happen here, we called it GARY... I don't think it's anything like a dunkel, but fuck it's darker than I thought it would be. Thought a couple of you might be interested anyway. GARY (Munich Dunkel) Original Gravity (OG): 1.048 (°P): 11.9 Final Gravity (FG): 1.012 (°P): 3.1 Alcohol (ABV): 4.72 % Colour (SRM): 16.4 (EBC): 32.3 Bitterness (IBU): 22.6 (Average) 74.07% Munich I 13.58% Munich II 6.17% Vienna 3.09% Carafa II malt 3.09% Wheat Malt 0.6 g/L Challenger (6.1% Alpha) @ 60 Minutes (Boil) 0.6 g/L Challenger (6.1% Alpha) @ 45 Minutes (Boil) 0.6 g/L Saaz (2.9% Alpha) @ 5 Minutes (Boil) 0.6 g/L Saaz (2.9% Alpha) @ 1 Minutes (Boil) Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes Fermented at 18°C with Safale US-05 Actually pitched us-04. Haha. Oops. Will work better I'm sure.

On a budget? Sierra Nevada is $28 a six pack where I am!

You cannot give Reputation to the same post twice. Hahaha, yeah I did.

Haha, I think I propped him yesterday when you were 24'd. Fuck we're cool.

FUCK!

Haha yeah, I suck at PM's.

I used to go to Perth Library and watch Style Wars. Cool headphones.

It warms the cockles of my heart to know that even while abroad paying for intercourse, you're thinking of us.

Re: Travel Log - 2011 - USA Yeah mate, you've got a base model GX Lib/Leg wagon, FWD only. Kind of a kicker, eh? She'll go the distance though. If anything pops up let me know, Subies are my life. Also;

That's not even fair.

Re: Travel Log - 2011 - USA How many K's are on the Subie now? Any issues?

Re: Travel Log - 2011 - USA We'll still find out about it.

How often do you shoot?

My Wenger as posted has taken a fucking beating, and probably copped more looks than my nice pieces! I'm in and out of chemical all day.

Fucking serious props bro. Thanks for the effort.

That's just plain cool.

http://www.box10.com/extreme-pinball.html

I'm a happy little piggie today!!!! Gunna have some fun!!! :)

Does that say drone up top?

MORE.

Pull it at 1020 and you'll be in a good spot. Look forward to hearing your results!

Ten sixty five will be pretty stable for ferment, I'd still go the Champagne yeast and pull her at 1020, should give you around the 5.8% mark but have enough body to hold onto the residual sweetness. You could push to 1012'ish and be looking at a beasty 7%'er - but it would probably be too dry for the female palate.

You can add a spot of ginger to give it a little punch, but usually girls don't seem to like the ginger heat in the drink. I think it gives something special. Only other thing I'd suggest is using Champagne yeast - you might already be doing that? The attenuation and perseverance of a Champ. yeast will yield a lot more alcohol and will give you more control over exactly when you want to finish the ferment. What OG are you looking for?

More mudle?