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re: Amazing 3-D Mural in Baton Rouge
Posted by Fratastic423 on 12/17 at 11:22 am
[quote]Is that what the squiggly shite is supposed to be? [/quote] His artist name is Odeith The Museum of Public Art (which is neither a museum nor public but that is besides the point) is at the corner of Myrtle Walk and Eddie Robinson avenues. There are a ton of amazing murals in that area ...

Posted on: O-T Lounge

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re: The "US can't compete because athletes choose other sports" Argument
Posted by Fratastic423 on 12/16 at 9:38 am
[quote]and I would argue many better athletes than many in your beloved NFL, NBA, and MLB players.[/quote] I've already tried saying that, but was laughed at by the NBA has vastly superior athletes crew. ...

Posted on: Soccer Board

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re: The "US can't compete because athletes choose other sports" Argument
Posted by Fratastic423 on 12/15 at 1:58 pm
I could just as easily argue that Jozy is just as good if not better of an athlete than Paul, Wstbrook and DWade. It's really idiotic to compare across sports to determine if guys would be good in the other sport. ...

Posted on: Soccer Board

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re: I heard City Pork 2 opened up - true?
Posted by Fratastic423 on 12/15 at 1:27 pm
After seeing the menu, I am back to being excited about City Pork. Their first location while good food, was nothing exciting for me. The new place however is much more in line with what I thought they were going to do on Perkins. We will have to hit that up one evening. ...

Posted on: Food and Drink Board

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re: Homebrewing: In-Process Thread
Posted by Fratastic423 on 12/15 at 10:40 am
[quote]3% Crisp Amber [/quote] Is that going to be like 3 kernels of grain? I like the recipe though. That would be an interesting partigyle recipe...

Posted on: Food and Drink Board

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re: Homebrewing: In-Process Thread
Posted by Fratastic423 on 12/15 at 9:27 am
I've never seen/read about adding grain that needed to be mashed into the partigyle process. I have always thought that you would just be able to add grains for color/slight flavor, not more base malt. But I dont see why it wouldn't work. You aren't going to be sparging with hotter water, so it i...

Posted on: Food and Drink Board

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re: Homebrewing: In-Process Thread
Posted by Fratastic423 on 12/15 at 8:51 am
[quote]verloren[/quote] I assume he meant vorlauf, or the German term for recirculating some of the mash until it runs clear. [quote] I typically wash them in pbw, and then soak them in star san before letting it touch my beer. Well, i usually rinse off the chillers prior to putting in th...

Posted on: Food and Drink Board

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re: Homebrewing: In-Process Thread
Posted by Fratastic423 on 12/14 at 9:06 pm
Well you cannot have above 100% mash efficiency, so I assume that is just wrongly calculated. There would be no reason for the difference unless for some reason the wort in the beer their was not mixed terribly well from the kettle. ...

Posted on: Food and Drink Board

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re: Looking for empty beer kegs
Posted by Fratastic423 on 12/13 at 4:57 pm
I highly doubt you find one legally for a cheap price. Craigslist typically works. But the keg belongs to the brewery and they are not going to let them go. Not returning the keg after a party is the easiest but you are stealing the keg. Now most people don't have a problem with this just not return...

Posted on: O-T Lounge

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re: Homebrewing: In-Process Thread
Posted by Fratastic423 on 12/11 at 1:42 pm
[quote]Using Gigayeast Vermont IPA[/quote] I wasn't happy with it. It is a huge amount of yeast in the pitch pack but finished high. Wasn't worth the extra money for me. ...

Posted on: Food and Drink Board

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re: Peche is out for Friday night... Other recs? Jeans and button down kinda place.
Posted by Fratastic423 on 12/9 at 9:40 am
I went to Sylvain last night and I was amazing. Really great atmosphere and food was spectacular. I was in jeans and a button up and fit in just fine. ...

Posted on: Food and Drink Board

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re: Brewing a Chocolate Vanilla Porter
Posted by Fratastic423 on 12/4 at 8:48 am
[quote]I didn't care for the flavor cacao nibs gave my beer. Kinda nutty [/quote] I agree with the nutty flavor. I think it pairs really well with booze (bourbon especially). I used them once in a Belgian IPA and really like the flavor they gave on their own. You get a much more true choc...

Posted on: Food and Drink Board

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re: Brewing a Chocolate Vanilla Porter
Posted by Fratastic423 on 12/4 at 8:22 am
Probably, you could go 2 if needed/wanted. You get more chocolate flavor out of them if you soak them in booze first (IMO). I have taken vodka and make a tincture then added that to the beer, I found good results. ...

Posted on: Food and Drink Board

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re: Brewing a Chocolate Vanilla Porter
Posted by Fratastic423 on 12/4 at 8:16 am
4 to 8 oz should get it done. ...

Posted on: Food and Drink Board

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re: Give me your Sazerac recipe
Posted by Fratastic423 on 12/3 at 10:35 am
[quote]Anybody using any of the newly (relatively) available absinthes? If so, which and why? Just curious. TIA[/quote] I have a bottle of the one distilled in NOLA and have been using that. I think it is really good but to be fair the only reason I am using it is because I was drunk and bought ...

Posted on: Food and Drink Board

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re: Match Day 12/3
Posted by Fratastic423 on 12/3 at 10:16 am
[quote]Will Sunderland park the bus? [/quote] Don't they always? [quote]Can the Saints rebound? [/quote] I think they will. Not overly impressed with what Arsenal is bringing to the table so far this year. [quote]Spurs looking to win at the Bridge for the first time in 24 years. Will ...

Posted on: Soccer Board

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re: Tottenham Hotspur 2014-15 Season Long Thread | Yay Bobby Soldier Edition
Posted by Fratastic423 on 12/3 at 8:44 am
I am pretty excited that I have zero going on at work this afternoon. COYS!! :nana:...

Posted on: Soccer Board

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re: Homebrewing: In-Process Thread
Posted by Fratastic423 on 12/2 at 7:51 am
Mine is only Brix and I think it is fine. I will say that the easy conversion is not exact, but it is fine for me. The easy conversion is Brix X 4.4 gives you the SG, but as the SG gets higher that formula gets less exact. You can convert Brix to Plato and Plato to SG which is much more precise, ...

Posted on: Food and Drink Board

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re: Give me your Sazerac recipe
Posted by Fratastic423 on 11/30 at 10:53 am
I use 5 dashes of bitters but then 2 oz of rye. I put the absinthe (1/3 oz) in with the ice, swish it around, then toss once chilled. ...

Posted on: Food and Drink Board

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re: Homebrewing: In-Process Thread
Posted by Fratastic423 on 11/26 at 3:01 pm
Anyone brewing over the holiday weekend? My plan is to brew a Trippel on Friday/Saturday. If I brew on Friday I may try to get another batch in on Sunday. ...

Posted on: Food and Drink Board

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