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mattie g

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About mattie g

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    Winter 2016-2017 - T.W.A.T.

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  • Location:
    Burke, VA - On top of Pohick Mountain at 325' and I'm usually 0.01F cooler than my surrounds!!
  1. But at this point it's becoming apparent what's going on.
  2. Booooooriiiiiing
  3. Chuck's next personality?
  4. It's November.
  5. The NFL really kind of sucks. Well...football in general kind of sucks. It’s going to go the way of the dodo in the next 25 years unless it adjusts.
  6. The wind downed some big, dead maple limbs that fell onto my neighbor’s car. I don’t really feel bad, though, because they should have had that tree taken care of a couple years ago.
  7. To be honest...I’m completely ambivalent regarding a storm that impacts our region around Thanksgiving. I’m more interested in just seeing southern-stream energy at this point in time.
  8. I fully admit that I geek the hell out on stuff like this. Oyster Stout...yum.
  9. Grab any Bourbon Barrel GBS you can get. Drink one this year, and try to save another for next year, if you can. That beer is incredible when fresh, but it’s even better when it has a little age on it.
  10. GBS is the local beer-geek’s sign that the Holiday Season is upon us. It a fantastic beer. I’m glad you picked up some! GBS has become much more readily available over the last few years, though many of the GBS variants (six of them this year, I think) are still tough to find unless you’re hunting for them. Beer - and more specifically high-alcohol, minimally hopped beer- that’s packaged properly won’t skunk*. Over time, it’ll eventually show signs of being oxidized, which would result in muted, cardboard-like flavors. A well-packaged big stout will last for five years or more, although beers with flavoring adjuncts (ingredients that aren’t grains, hops, water, or yeast) like GBS will tend to fall off in a couple years. That said, barrel-aged beers will often get better with time, although barrel-aged adjunct beers (like Bourbon Barrel GBS) will lose some of the adjunct aspect over a couple years, but the barrel will result in the beer taking on really interesting (usually better) flavors over those few years. * Skunking is the result of a photochemical reaction between hops and sunlight. Brown bottles help to forestall this reaction, but it can only work for so long. The “distinctive” flavor of Corona is from the fact that it’s highly skunked! Warm or extended storage doesn’t cause skunking, nor does going from cold to warm to cold, etc. Warm storage can cause hops in beers like IPAs to lose their punch, though. You may well have opened a can of worms with a seemingly innocuous post asking a beer geek to explain some of the science of making beer!
  11. Thanksgiving dinner prep starts tomorrow. Making cranberry sauce and getting the scalloped potatoes into the Pyrex dish. Turkey is in the fridge and we’re heading to the store tomorrow for all the other fixins! Meanwhile, I’m enjoying my first Backwoods Bastard of the season this evening...
  12. I saw a -AO/-NAO building. Sure...there was a -PNA, but to me it looked more transient than anything. But, of course, that all changed on the 06z, as you mentioned. That showed a stout -AO and a really nice west-based -NAO with higher heights trying to press into Alaska. Seeing the block reestablishing itself and remaining somewhat stable is really heartening. We just need to make sure it's not locking in a mild Pacific firehose!
  13. You need to update your iPhone to fix the “I” bug.
  14. Looking at 2m temps at range on the GFS probably isn't the wisest way to utilize the model.