St Louis Style Ribs today. #sideboxcooker

Zero Gravity’s 40 Thieves

Canned 10/14/2020

Pours hazy straw. Light fine head. Mango/peach aroma. Smooth, small bite, pineapple finish.

Pours hazy golden. Fine head. Smells clean, light malt. Bitter start and finish. Citrus, grapefruit hop flavor.

Back in action thanks to @turntablelab and Boston Typewriter Orchestra.

It’s King Crimson Day! 51 years since this album was relased.

12lb Rahr 2-row

2lb CaraFoam

1lb Flaked Oat

5gal Strike Water @ 165*F

60min Sacchrine Rest @ 154*F

4.5gal Sparge Water @ 164*F

Collected all

Boil

60min 10mL Hopshot

10min 4oz Cleveland House fresh

10min 9oz Blytheswood Estate fresh

Flameout

2oz Four Star Farms Cascade pellets 4.5%

1oz Four Star Farms Centennial pellets 10.5%

Chill to 90*F

Racked to primary

1oz Four Star Farms Cascade pellets 4.5%

2oz Four Star Farms Centennial pellets 10.5%

Pitched 1pkg Safale US-05

OG 1.057

Randy is my DM.

mask sex

Richie Collins

“I’m blushing”

Trigger

parlor guitar

wood settles differently

gutenberg press

the first facebook

spread lies

thanks, gutenberg

a heroic dose… an eighth

meet the mayor

CPFLMATT July 20, 2020

Woke Romp

14th Anniversary - 1989 Chateau Lynch-Bages

Pain au Levain

66% hydration (including leaven)

Pillsbury AP + Hodgson Whole Grain Rye

30 min autolyse

Knead by flap & fold

2 hour rise, overnight refrigerated fermentation

Heated oven to 500F

Turned to 425F to start

15min steam

45min total bake

Pain au Levain (Sourdough Bread)

Professional Naysayer

Pain au Levain

Whole Wheat AP & Rye

Very dense.

Baguette

One Mighty Mill Bread Flour

Recipe: America’s Test Kitchen

Lorbeer Batch #31

Malty sweet.

cabildoquarterly:

Cabildo Quarterly. Issue #13. Summer 2019. With new poetry, fiction and essays from Margarita Serafimova, Luke Kuzmish, Ama Birch, Ben Stein, Katherine Sinback, Bruce McRae and Jude Vachon. Available here. All right!

My new series of interviews with writers about punk rock for Razorcake series kicks off with this chat with Elizabeth Hand: http://razorcake.org/elizabeth-hand-interview-by-michael-t-fournier/

13th Anniversary - Taittinger N.V.

Batch #45 Resin

Rye-only starter. KAB flour. Double overnight refrigerated rise.

Batch #42. Crystal clear, light straw, effervescent, generous head. Flat aroma and malt profile. Clean hop bite.

Batch #46. Clear. Reddish brown. Fine head. A bit of hop aroma. Malty with good hop bite.

I wrote about the Sisterhood for March Vladness and the Sex Pistols for the RS 500.

Batch #45. A touch cloudy. Thin head. Golden brown. Bitter but not much else.

Batch #44 Pine/resin and bitter finish.

mattmillsart:

[Bite] 2018 | Digital

Batch #43. Poured clear and golden. Little aroma. Fine head. Malty with neat bitterness. Did not notice the fruitiness of the previous bottle.

Batch #23. Cider!

Batch #34? Very homebrew.

Batch #42

Dense head, golden yellow. Malt nose. Super bitter, piney.

Batch #43. Fruity, sweet.

Batch #36. Nutty.

Before.

On grad school and Boy Scout camp and playing drums for The RS 500.

My eighteenth podcast for Razorcake is available now, featuring music by Collate, FCC, sister, brother and more!

The long-awaited sliver of Black Flag and baseball fandom intersection at You Don’t Know Mojack. Thanks to Ryan and Brant.

Cabildo Quarterly #12, summer 2018 is available now! With new writing from Kaylee Duff, Timothy Berrigan, Kelli Stevens Kane, William Repass, Kurt Morris, Paula Coomer, Daryl Gussin,  Margaret Emma Brandl and Howie Good. Click here or get at us for hard copies.

My seventeenth podcast for Razorcake is available now! Featruing new music by Lithics, 

My review of Stephen King’s new one is up on Chicago Review of Books today.

My sixteenth podcast for Razorcake  is available here, featuring new stuff by Spirits Having Fun, Protomartyr, Radon and more.

I review Mike Faloon’s new free jazz book here for Vol. 1 Brooklyn.

My review of Meg Wolitzer’s new novel is up on The Collapsar.

2018-04-11

Primed with 3oz brown sugar

FG 1.013 (7.48% ABV)

17 22oz bottles

3 12oz bottles

Racked to secondary

1oz Simcoe pellet

1oz Centennial pellet

1oz Cascade pellet

Dead Trend’s third release is available now.

With new stuff by Messthetics, Screaming Females, ExMaid, Secretary Legs and more! Click here.

I talk to those hosers at You Don’t Know Mojack about “Double Nickles” here. Dig it!

New flash fiction up today on Gimmick Press. Dig it!

I wrote on their debut album for The RS 500.

I wrote about Weird Al’s ‘Polkas on 45’ for Memoir Mixtapes.

Also, my eleventh podcast for Razorcake is up now.

4th Cook - Brisket & Turkey

17 lb packers cut

Trimmed and cut in half (lengthwise)

<¼ cup salt

¼ cup ground black pepper

Used ¾ of rub

Cooked 6 hours at 275*F

Spritzed with cider/red wine vinegar/water (25/25/50)

Internal temp 165*F

Wrapped in paper and held in oven overnight

Cooked 5 hours at 265*F

Internal temp 200*F

12lb turkey

Added ¼ cup ground pepper to remains

Cooked 2 ½ hrs at 265*F

Wrapped in foil with 1 stick butter

Cooked 1 hr at 265*F

Internal temp 165*F

Seasoning was just right. Sat for 3 hrs before eating. Cut brisket too thick.Turkey should have come out sooner.

To commemorate the first anniversary of you-know-what, Dead Trend has recorded a cover of New Order’s “Age of Consent.” Check it out here: https://deadtrend.bandcamp.com/track/age-of-consent-2017

3rd Cook - Brisket

ala Franklin

50/50 salt/pepper

12 lb packers cut

275* F

6 hours naked

5 hours wrapped (paper)

30min rest

……………………..

Great beef from New Gloucester, ME.

Wrapped at start of stall. Not done at end of 11 hours. Increase set temp? Nice smoke ring. Good seasoning. Decrease salt.

Test Post 001

Tom Waits FTW

150g poolish
340g KA AP
45g rye flour
225g water

30min autolayse

8g salt
¼ tsp instant yeast

2 hour fermentation

Formed baguette

2 hour fermentation

49min at 425*F (first 15min steam)

200g poolish
400g KA AP
200g HM Rye
200g Water

30min autolayse

Adapted from http://www.breadcetera.com/?p=71

300g poolish

200g KA Rye

550g KAAP

450g Water

15g Salt

2 tsp instant yeast

Autolayse

Add salt and yeast, knead by flap-and-fold

Let rise

Split into two

Let rise

Make boulets

Let rise

Bake @ 425*F 40min (15min steam)