RE: Tornadoes in Ottertail, MN!

RE: Tornadoes in Ottertail, MN! (Full Version)

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nyrisa -> RE: Tornadoes in Ottertail, MN! (6/9/2007 11:00:50 AM)
Glad to hear that, LadyE. Sometimes, that debris can really travel.

domiguy -> RE: Tornadoes in Ottertail, MN! (6/9/2007 11:03:04 AM)
quote: ORIGINAL: nyrisa Sheesh, Ottertail is a town? All this time, I thought it was Ron's nickname. I always pictured a cute little otter, floating on its back, slapping its little tail on the water. Awwww, dang. Gonna have to say goodbye to the little feller, I guess. But he was sooooooo cute! As a sincere and devoted practitioner of beaverology I believe you have your critters mixed up. Otters...Ought not slap their tales against the water...way too thin....Now if they were to use it to "slap" the hind quarters of the otterettes then I think it would not be such a wasted effort.

nyrisa -> RE: Tornadoes in Ottertail, MN! (6/9/2007 11:07:06 AM)
Maybe he was slapping an otterette who was under water? But what would she have been doing underwater? How long can the little critters hold their breath? Where is Steve Irwin, just when we need a documentary on otter sex?

domiguy -> RE: Tornadoes in Ottertail, MN! (6/9/2007 11:11:16 AM)
http://www.bestdamnlinks.com/out.cfm?link_id=10100 Beaver.... tails...Pig tails or maybe Jewish?

nyrisa -> RE: Tornadoes in Ottertail, MN! (6/9/2007 11:36:03 AM)
I just noticed, after one post to domiguy, I got promoted to deviant, and got another pair of handcuffs! (hit 300 posts) All hail the power of the Domiguy!

Sinergy -> RE: Tornadoes in Ottertail, MN! (6/9/2007 12:09:50 PM)
quote: ORIGINAL: domiguy I have made a few batches of brew but no mead....I am still a meadless soul at this point. I will correct this problem shortly. I made a hard core mead with 10 or so pounds of honey, 5 gallons of water, 15 whole cloves. 2 broken up cinnamon sticks. A nutmeg or three, crushed. 3 ounces of fresh ginger. Used champagne yeast. It has the ability to survive 20+% alcohol. I may be wrong about the amount of sugar, but the important thing is to only give it enough sugars to not go over the 20% or so. This leaves unfermented sugars in the brew and I cant stand sweet mead. Brew it. Start the brew with some malt sugar (cup or so) to start the yeast going. Let it sit in a cool place with a blow off valve for a month or so. Siphon off to the dead flocculated yeast on the bottom and let sit for a couple more months. Bottle with a bit of malt sugar to carbonate it. Let it age. Tastes pretty nasty the first 2 years, but around year 3 it becomes transcendant as all the flavors blend and meld and mellow. Sinergy

GoddessDustyGold -> RE: Tornadoes in Ottertail, MN! (6/9/2007 12:53:59 PM)
Glad to hear you are alright, Ron. Also Katy and LadyE! Phew! *Wipes brow in relief" Now here is a cute video of two romantic otters. Be sure to watch the entire minute so you can see that this is not an accidental romance! http://www.youtube.com/p.swf?video_id=epUk3T2Kfno&eurl=http%3A//www.google.com/search%3Fhl%3Den%26q%3Dotters%2Bholding%2Bhands%2Bvideo&iurl=http%3A//img.youtube.com/vi/epUk3T2Kfno/2.jpg&t=OEgsToPDskKyJE8PO1vknFp88fNdKtCN

nyrisa -> RE: Tornadoes in Ottertail, MN! (6/9/2007 12:58:04 PM)
Awww, Dusty, that was terrific!

mnottertail -> RE: Tornadoes in Ottertail, MN! (6/9/2007 1:01:49 PM)
quote: ORIGINAL: domiguy I have made a few batches of brew but no mead....I am still a meadless soul at this point. I will correct this problem shortly. Do you think that KatyLied could give a good BJ? ....Lately I have been pondering the deeper questions of life. The only real difficulty that may lie ahead of you; Tupac, is plain for any real dom to see, Katy ain't got no head. Mellie Mel

mnottertail -> RE: Tornadoes in Ottertail, MN! (6/9/2007 1:05:26 PM)
quote: ORIGINAL: Sinergy quote: ORIGINAL: domiguy I have made a few batches of brew but no mead....I am still a meadless soul at this point. I will correct this problem shortly. I made a hard core mead with 10 or so pounds of honey, 5 gallons of water, 15 whole cloves. 2 broken up cinnamon sticks. A nutmeg or three, crushed. 3 ounces of fresh ginger. Used champagne yeast. It has the ability to survive 20+% alcohol. I may be wrong about the amount of sugar, but the important thing is to only give it enough sugars to not go over the 20% or so. This leaves unfermented sugars in the brew and I cant stand sweet mead. Brew it. Start the brew with some malt sugar (cup or so) to start the yeast going. Let it sit in a cool place with a blow off valve for a month or so. Siphon off to the dead flocculated yeast on the bottom and let sit for a couple more months. Bottle with a bit of malt sugar to carbonate it. Let it age. Tastes pretty nasty the first 2 years, but around year 3 it becomes transcendant as all the flavors blend and meld and mellow. Sinergy Um----you can whip that along by dumping black tea in there, 5 cups or so for a batch that size, gives the yeast something to stand on, and actually increases the proof because they got wiggle room. BrewmeisterTornado

domiguy -> RE: Tornadoes in Ottertail, MN! (6/9/2007 1:39:21 PM)
I am rather an accomplished brewer...Looking forward to the great mead failure of 2007....Going to go hit the lakefront after I help a buddy bottle a coffee stout.....Them yellow perchesses are over the lakefront...Time to teach them a lesson ...In a few million years when they finally walk out of the lake they are not going to be too happy with us...The time to act is now!

domiguy -> RE: Tornadoes in Ottertail, MN! (6/9/2007 1:41:48 PM)
As I have stated before, ol' whitey, perhaps KatyLied's pic is nothing more than a plea for some good, quality head. Do people in Pennsylvania bathe?

Sinergy -> RE: Tornadoes in Ottertail, MN! (6/9/2007 2:27:42 PM)
quote: ORIGINAL: mnottertail Um----you can whip that along by dumping black tea in there, 5 cups or so for a batch that size, gives the yeast something to stand on, and actually increases the proof because they got wiggle room. Im a bit puzzled by this post. Yeast stops fermenting and flocculates out when two things happen. 1) It runs out of sugars to ferment, or 2) ferments and raises the alcohol level in solution to a point where it cannot survive. In the former, adding more sugar will generally increase the alcohol content. In the second, the only thing which will allow the yeast to ferment more is by changing the specific gravity of the solution to be less alcohol / more water. Why I recommended champagne yeast. Those bastards can survive 22% alcohol. Beer yeast gives up around 8-10%. Wine yeast gives up around 12-14%. When a fermented beverage is sweet, this is because of unfermented sugars in the brew. I personally dislike sweet brewed beverages. Sinergy p.s. The only exception to brewing a sweet beverage is when it is brewed with "crystal malt" which is grain that is not roasted prior to malting. Adds a sweetness, albeit subtle, to the brew. I had to add some hops to my root beer because the sweetness was cloying from the crystal malt.

domiguy -> RE: Tornadoes in Ottertail, MN! (6/9/2007 2:40:46 PM)
there is a site called..... ratebeer.com They have some good recipes and can provide some insight into refining the brewing process for a beter outcome....I don't spend a lot of time on it.....Between fishing sites...Beer geeks and sexual freaks there really is only so much time in a day. They also can enlighten one to the zillions of micrbreweries in your area or if you are planning on traveling...It's a way to work some tasty beverages into your trip

Sinergy -> RE: Tornadoes in Ottertail, MN! (6/9/2007 3:39:21 PM)
quote: ORIGINAL: domiguy there is a site called..... ratebeer.com They have some good recipes and can provide some insight into refining the brewing process for a beter outcome....I don't spend a lot of time on it.....Between fishing sites...Beer geeks and sexual freaks there really is only so much time in a day. They also can enlighten one to the zillions of micrbreweries in your area or if you are planning on traveling...It's a way to work some tasty beverages into your trip The Jones Street Brewery in Omaha, NE, has the most profoundly delicious rasberry ale I have ever had. Almost worth a plane flight there... Sinergy

mnottertail -> RE: Tornadoes in Ottertail, MN! (6/9/2007 5:30:16 PM)
well, without bullshitting you the bottom line is this, evben the rieslings and champagne yeasts have a little trouble gooking the honey, boy there is some sugar........in fact as the saying goes--------hi potential but it dont really gobble the cock------ tea, being somewhat acid, can overcome this and since the water and oil(honey dont mix big) with water, or you wouldn't have to heat it, and I am talking cold tea, what happens is you got a cell in which the yeast can strengthen, and slough(ha ha ha) off the sugar a bit, and I swear the alc goes from a 17 to a 22 or so without the additon of cloves, allspice, pumpkin spice or any other thing I would call melomel rather than mead. Ron (a professional drunk, don't try this at home kids )

Aileen68 -> RE: Tornadoes in Ottertail, MN! (6/9/2007 7:39:09 PM)
Otter sex and beer. What more could a gal ask for on a Saturday night?

domiguy -> RE: Tornadoes in Ottertail, MN! (6/9/2007 8:00:56 PM)
quote: ORIGINAL: Aileen68 Otter sex and beer. What more could a gal ask for on a Saturday night? I'm getting up at 4:00 am tomorrow...staying in tonight.....And tomorrow afternoon...I've got the blues. I think you could ask real politely for a taste of the Domidong.

Lordandmaster -> RE: Tornadoes in Ottertail, MN! (6/9/2007 8:06:03 PM)
I thought Ron WAS the tornado in Ottertail, Minnesota.

Real0ne -> RE: Tornadoes in Ottertail, MN! (6/9/2007 8:15:01 PM)
quote: ORIGINAL: Sinergy quote: ORIGINAL: domiguy I have made a few batches of brew but no mead....I am still a meadless soul at this point. I will correct this problem shortly. I made a hard core mead with 10 or so pounds of honey, 5 gallons of water, 15 whole cloves. 2 broken up cinnamon sticks. A nutmeg or three, crushed. 3 ounces of fresh ginger. Used champagne yeast. It has the ability to survive 20+% alcohol. I may be wrong about the amount of sugar, but the important thing is to only give it enough sugars to not go over the 20% or so. This leaves unfermented sugars in the brew and I cant stand sweet mead. Brew it. Start the brew with some malt sugar (cup or so) to start the yeast going. Let it sit in a cool place with a blow off valve for a month or so. Siphon off to the dead flocculated yeast on the bottom and let sit for a couple more months. Bottle with a bit of malt sugar to carbonate it. Let it age. Tastes pretty nasty the first 2 years, but around year 3 it becomes transcendant as all the flavors blend and meld and mellow. Sinergy the yeast doesnt die... it goes dormant due to lack of food or high alcohol. you should be able to save it when you get an exceptionally good batch and go from batch to batch with the same yeast and it will give is a character of its own that no one else can duplicate because the yeast will carry forward its own specific flavors.

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