scopOphilic_micromessaging_785 - scopOphilic1997 presents a new MicroMessaging series: small subtle/often unintentional messages we send/receive verbally/non-verbally (2013 2022)

#scopOphilic #micromessaging #streetart #graffiti #brooklyn #nyc #photography #Sugarhead #DontDoDrugs #Purge #Raw$ugar

I’m such a sugarhead today, I Uber’d donuts and iced coffee to work.

my band released an EP today in case you like rock and/or roll music
sugarhead.bandcamp.com/album/sugarh...

Distilling a sugarhead. Waiting for the first drips. 50 liters of wash. Hoping for 17 liters of low wines from this stripping run.

Coloring a Superman cover for DC, then working on Bleeding Hearts for Vertigo. This weekend, I'm making Pad Thai for lunch for the family, doing a stripping run (distillation) of a sugarhead, and brewing a Belgian Strong Ale, working in the garden, and wrapping up edits on a short story to send out.

Early morning, and I'm eyeing my tasks for today: wrap up short story of ~4600 words and submit, play catch with son (baseball), spend time on deck outside, reading, make Pad Thai for lunch, make yeast starter for tomorrow's brew, distill sugarhead, keg Weissbier, hang out with buddy, walk dog. 1/2

In that Glenmorangie bottle: Part sugarhead, part beer, part mead backset. The sugarhead didn't yield enough, so I added 24 bottles of Belgian Dark Strong Ale and Tripel that I brewed, along with 3 liters of mead backset, and did a spirit run. Color from aging for six weeks with chestnut wood.

I'm also doing what's called a sour mash. This means you use the backset from this in the fermentation of the next sugarhead. The backset is what's left in the boiler after distillation. It's packed with flavor, stripped of alcohol, and quite sour. You add that to the sugarhead, 25% of the volume.

This was sort of a quasi sugarhead distillation. Assuming you don't distill, I'll explain. If you already know stuff, sorry. I don't know how much you know about this. So: a sugarhead is when you ferment sugar, but you add grains or spent grains to the fermenter so it's not just a simple sugar shine

Then that mix of sugarhead, mead backset, and the Belgian beers was distilled. And there you have it. It was a 65% distillate for chestnut wood aging before proofing down to 42% abv for bottling.

What's a sugarhead? I brewed an ale, and did a second sparge of the grains. I used that liquid to dissolve loads of Billingtons molasses sugar. Then I scooped in spent grains from the brew session and fermented that. In this instance, it's like half rum, half whiskey.

"Reconciliation is imperative in this case, to have that meaningful partnership and participation in this type of development." Chief Michael Sugarhead, Nibinamik (Summer Beaver First Nation) @ buff.ly/T3XDIcK #IndigenousRights #Bill5 #onpoli

What's backset? Backset is what's left in the kettle after a distillation run. So, when I distilled the mead, there was a fair amount left in the kettle that had most of the alcohol stripped out, but still had loads of honey character. So I added 3 liters of that to the sugarhead, along with beer...

Half Magic jumping on the glittery balm trend with 4 shades of Crystal Butter Lip Balm! Looks pretty, dunno if worth it and so far only at ULTA. Should follow their website and other retailers, I assume.
#halfmagic #makeup #makeupsky #makeupnews

He's a sweetpilled sugarhead

Because I brew every two weeks or so, I always have a ton of spent grain. This was my fourth sugarhead that I've distilled. For the first couple, on a beer brewing day, I'd do a second sparge of the grains, and use that liquid to dissolve very dark brown sugar. Molasses sugar. Then ferment that.