User Profile: LSUGrad00 | TigerDroppings.com
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Favorite team:LSU 
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Number of Posts:1589
Registered on:12/19/2003
Online Status:Not Online

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re: "Certified Cicerones"? Just saw this phrase used in an ad rag article.... - LSUGrad00
I know a few people who've taken the second level cicerone exam and only one passed. All said it was extremely difficult. The BJCP beer judging exam is structured similarly to cicerone. First part is 200 question online multiple choice. Second part is a tasting only exam. Third part is ...
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re: Homebrewing: In-Process Thread - LSUGrad00
I've done both and think I prefer adding some simple sugars once fermentation kicks off for larger beers. I feel like adding the sugar late helps the yeast do a better job reaching my desired FG....
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re: Homebrewing: In-Process Thread - LSUGrad00
Bug is brewing sours Frat is building up from RO If BMoney starts brewing lagers I'm heading for the bunkers bc the apocalypse is near. ...
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re: Game of Thrones SPOILER PARTY (pics, theories, season 6 rumors, drinks, poon) - LSUGrad00
[quote] to remind Hodors of who the hell he is[/quote] Half the Hodors will need the actor to wear a name tag that says "Ned Stark" or they will totally miss the connection. HodorPoster1: "Promise me Ned?? Who the frick is Ned??" ...
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re: Homebrewing: In-Process Thread - LSUGrad00
Will probably use the same yeast. I typically ferment in the mid to high 60s, but with a healthy pitch it should ferment out in a 5 days or so. Which leaves plenty of time for dry hopping, kegging, and sampling. :drunkards:...
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re: Homebrewing: In-Process Thread - LSUGrad00
Brewing a batch of 3F Gumballhead clone today.. Need this ready two weeks from today so it will be tight with the dry hopping [b]OG:[/b] 1.054 [b]Mash Temp:[/b] 152 [b]Boil Time:[/b] 60 min [b]Est ABV:[/b] 5.6% [b]Malt[/b] 54% 2-row 34% Red Wheat 12% Caravienne [b]Hops[/b] 0.75oz Am...
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re: Homebrewing: In-Process Thread - LSUGrad00
I keep my sour beers at room temp in a brewhouse that stays in the 70's in the summer. During the winter I put a ferm wrap on them. You can't really put a timeline on sours as a group. It all depends on the souring bacteria and method. You can easily turn around a great lacto sour in a month. ...
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re: Homebrewing: In-Process Thread - LSUGrad00
[quote]You may want to edit the format for the entry form for clash of the carboys[/quote] Thanks for the heads up on this. :cheers: The recipe form that prints with the entry info is unnecessary for this competition. It should be disabled in the site now....
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re: Homebrewing: In-Process Thread - LSUGrad00
[img]http://imgur.com/JkPiObm.jpg width=500[/img] Barleywine gravity is starting to stabilize around 1.020. It will probably drop a couple more points and end up around 12.25% ABV. Really happy with this one so far. I'm going to let it sit a couple more weeks, drop the yeast out, and then add...
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re: Brienne of Tarth = most boring, clueless character on GoT - LSUGrad00
[quote]Stannis has a very strong, unflinching sense of duty.[/quote] I always felt like Stannis character in the books came across as someone with an over inflated sense of entitlement.. In the books if he's not whining about being the true king, he's whining about Robert giving him Storms En...
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re: Homebrewing: In-Process Thread - LSUGrad00
[quote]anybody brewing this weekend?[/quote] Not me... Barleywine is still fermenting away was down from 1.113 to 1.040 as of this morning. Hoping to get under 1.020 before the yeast crap out. Our club's July style of the month is American Wheat. :snoozer: Going to brew a 3F Gumballhead cl...
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re: Fuku - the latest David Chang creation opened yesterday in NYC - LSUGrad00
[quote] Chik-Fil-A newsworthy when they open a new location?[/quote] There were at least three different threads on this board about the Chik-fil-a in Prairieville opening. :dunno: ...
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re: Homebrewing: In-Process Thread - LSUGrad00
This particular event used 12oz glow in the dark plastic glasses last year. Not really ideal. It was pretty difficult to keep the pours small....
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re: Homebrewing: In-Process Thread - LSUGrad00
[quote]They need to allocate more space, have smaller tasting glasses (Zapp's size) and [b]cut the event by an hour.[/b] But I'll be there with a beer or two for sure.[/quote] I received the event sponsor packet for Brew At The Zoo and apparently they stuck with the same event length... [img]h...
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re: Dude screw Game of Thrones (show spoilers only) - LSUGrad00
Kings blood or not, the Lord of Light is probably going to be pissed that his sacrifice looks like a damn lizard. ...
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re: Homebrewing: In-Process Thread - LSUGrad00
[img]http://imgur.com/SbZnQWA.jpg width=600[/img] Yep, that will work.....
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re: Homebrewing: In-Process Thread - LSUGrad00
[img]http://imgur.com/dL688Oq.jpg width=600[/img] Gonna need a bigger mash tun. [quote]I'd like to try a drier one. I'm not a barleywine fan, but I think making it drier would improve my opinion of it[/quote] Stone Old Guardian is a pretty good example of a drier BW that is pretty readily a...
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re: Game of Thrones S5:E9:"The Dance of Dragons", BOOK READERS - LSUGrad00
[quote]The point is Stannis burns his own daughter alive in the name of a superstition he hardly believes in, if at all, all in the name of glory.[/quote] Superstition? Black cat being bad luck is a superstition. When a fire bitch kills your brother with a vagina demon goes a little beyond supers...
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re: Game of Thrones S5:E9:"The Dance of Dragons", BOOK READERS - LSUGrad00
[quote]Jesus, you know how hard it is to make an actor ride a flying dragon look real and not ridiculous?!?? It's fricking impossible![/quote] The CGI in that scene was awful. It looked like she was riding Falcor from a Neverending Story....
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re: Homebrewing: In-Process Thread - LSUGrad00
I went with the 149 mash temp bc I prefer my American barleywines in the dry side. I've had a few barleywines that were mashed in the low 150s and they tend to be a little sweet for my taste. Allegedly the longer boil in bigger beers allows more time for malliard formation adding some malt comple...
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