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LosIllini

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Everything posted by LosIllini

  1. 10 episodes of a darker and smarter Magnum, P.I. than you remember
  2. Still working in front and back of the camera at 88. Legend. Warner Bros. made a surprise announcement last month when it revealed Clint Eastwood’s latest directorial effort, “The Mule,” was finished and ready to be released in December. The movie is Eastwood’s second directing project of the year, following “The 15:17 to Paris,” but it’s notable for bringing the 88-year-old back in front of the camera as an actor for the first time since 2012’s “Trouble With the Curve.” The Mule
  3. Brewed up an Oktoberfest/ Marzen this weekend. Hersbrucker and Saaz hops. K97 yeast. Fermenting cool. Would normally use a lager yeast, but, on the rec of Dan at Homebrew HQ, tried K97, which I think is actually a Kolsch yeast. Turned out great last year. ...Fingers crossed I can duplicate.
  4. The Kveik will be fine. You'll see some crazy yeast chunks in your starter when it gets going. Kveik is a beast. Brewed a blonde ale, using a Kolsch grain bill, and Kveik Hothead from a starter. Think it fermented out in 2-3 days at 72F. Would have finished even quicker at 90F. Turned out fine- Definitely an ale. But, didn't get some of the fruit esters at the low end of its temperature range. Brewshops should stock this yeast for new brewers.
  5. Hello, I'm Dr. Adam Smith of Ultimate Bariatrics Dot Com. ...punchout
  6. Thanks for the headsup. No idea there was a good BBQ place there. Next time I'm coming back from Lake Fork I'll check it out.
  7. Time to get this thread going again... Brewing a German Pilsner today- 10 lb German Pils, Perle, Tettnang, Hallertau Mittelfruh hops/ 940 Mexican Lager yeast (fantastic yeast). Going to keep it a little bit dryer, and lighter on the IBUs. Hot as hell outside, but, worth it! Should be ready to go around CFB conference schedule kick-off time.
  8. Choice packers were $2.49/lb today at Kroger @ Greenville/ Mockingbird in Dallas. Probably cheaper at Wal Mart.
  9. Audio of the interview on the Sportsgreek- Talk Sport Georgie
  10. FYI- Cajun Bandit is running 10% off sitewide today. Coupon Code = MEMORIAL10. New door on the way for my old 18.5"...
  11. This. You make an appointment, show proof of travel (think I had a printout of my airline ticket), follow the instructions on documentation (used my expired passport), get photos done ahead of time, etc. Think they only accepted cash/ exact change at the passport office. Something like an additional $60 to expedite. Plus $20 for 1-2 day shipping.
  12. $1.67/lb briskets and $1.97 St. Louis style ribs at Kroger in DFW. $9.88 / 37.2lb Kingsford Blue charcoal at HomeDepot
  13. Going to try to get out there one day this wknd. Coming back from Port A early Sat. Looks like Jordan, DJ, Jason Day, Sergio, Patrick Reed, Matt Kuchar are all in. Think they said eight of the top 19 were playing. Any word on the course- what kind of shape it's going to be in?
  14. I liked Season 2. But, it has its detractors. Think it gets better the second time thru-
  15. What are thoughts on 29" hardtails these days? Any bikes/ brands to look at that are better than others w/o breaking the bank? Have a 27.5 Santa Cruz Chameleon, but, am thinking of adding another bike to the fleet. Do more on-road/ flat trail rides for exercise than true mountain biking. But, enjoy riding a mtb much more than a road bike.
  16. Kveik yeast chewed through my Kolsch grain bill (pilsner, little bit of vienna) pretty quickly. 1.046 to 1.022 in ~36 hours at ~72F (room temp, which is at the bottom of the recommended temperature range). Never have seen a yeast work this quickly/ violently. And, wasn't throwing any sulfur or off smells. No hurry. Going to leave it at room temp/ let it finish/ d-rest a day or two then keg.
  17. LosIllini

    London

    Have fun in London town. I've stayed at the Radisson Vanderbilt- on Cromwell, across from Gloucester Rd. station. I like the area. Been a few years, but, if you like Indian food- had a nice curry at Memories of India, just up Gloucester Rd. (probably a bit touristy, but, it hit the spot).
  18. Yes- Omega- Hot Head. Munched right through the 2L starter. Pretty aggressive yeast. Washed the residue out of the pouch, and put into a yeast/flour starter. Made a pretty good pizza crust.
  19. Gracias. Have this thing working. Figured things out enough to get American lager hooked up, force carbed, and pressure seems to be balanced. Pouring some smooth brew. Temp is holding pretty steady ~35F. Even put together a cheap bottle filler using a bottle wand, that worked great filling some growlers for the neighbors. Now, I need to find another corny or two, and I'll be set. Picked up some kveik yeast, starter going now. Going to brew a 'hot' Kolsch-style beer next weekend to try it out. Interesting yeast. ' ...Kveik- An ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. Temperature control is unnecessary with this strain. It has a unique fruitiness that makes it complementary to modern hop varieties. '
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