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Matt Spaanem (Mutedog)
Works at Rocket Media
Attended MIAD
Lives in Washougal, WA
2,070 followers|793,365 views
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Matt Spaanem (Mutedog)

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This is an interesting read. Communal living makes sense from an economic standpoint, but not from an "I'm an introvert, please leave me alone." standpoint.

One thing that stood out is the part about random people just coming into your house all the time in the middle ages, I guess those RPGs where you just randomly go into people's houses and raid their treasure chests and smash their pots really wasn't all that inaccurate...
Communal living is hardly a departure from tradition—it's a return to how humans have been making their homes for thousands of years.
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Isn't that how most personal libraries are built? - if not I may have some books to return.
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Matt Spaanem (Mutedog)

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This mantis scared the crap out of me while I was picking hops. I got him out of my hop bag and into the strawberries where he promptly found a stink bug and proceeded to eat it.
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Skyler Forshage's profile photoRich Visotcky's profile photoMatt Spaanem (Mutedog)'s profile photoRay Kodiak's profile photo
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+Matt Spaanem maybe one day, they make it over here ;) 
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Matt Spaanem (Mutedog)

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+Eco Traveler​ wtf dude? Laying down on the job.
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Should have given the job to "Hugh."
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Matt Spaanem (Mutedog)

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So, I've got some sauces meant specificly for slow cooking meat in, and a smoker is basically a slow cooker with smoke... So I'm thinking I could braise (or not) some meat, place it in a shallow dish, coat it in the sauce and cook it in the smoker (with smoke), maybe flipping it over half way through. Thoughts?
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My thought? Let me know when it's ready. ;-)
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Matt Spaanem (Mutedog)

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Went hiking in a new place this morning.
18 new photos · Album by Matt Spaanem (Mutedog)
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Behold the Lord's bounty! I'm getting close to my goal of 40 lbs harvested.
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Matt Spaanem (Mutedog)'s profile photoChaka Hamilton (Pabell)'s profile photo
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+Matt Spaanem that would be great! thanks
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Matt Spaanem (Mutedog)

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MONSTER CABBAGE 
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Matt Spaanem (Mutedog)

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Some really interesting research into Norwegian and other Nordic farmhouse yeasts.
 
Super interesting post from Lars Marius Garshol with the composition of kveik samples. Hint: not necessarily what you think. http://ow.ly/6szT303WtIK
The Norwegian University of Science and Technology (NTNU) in Trondheim started doing research and courses on brewer's yeast a little over a year ago
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Matt Spaanem (Mutedog)

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This is an interesting read.
For quite a while now, I’ve been suffering through something I might call abstraction angst. It’s hard to describe to those who haven’t experienced it, ...
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Matt Spaanem (Mutedog)

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My.daughter just declared, "I am pants!" and then curled up on the couch. I think it's just a ruse to get out of folding laundry.
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Sorry
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This band is fun!
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Matt Spaanem (Mutedog)

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Since +Chaka Hamilton wanted to know about the process of making blackberry wine from fruit, here are some pictures from last year's batch. And a description of the process:

Basically, dump all the fruit into your fermenting bucket and mash them up really well. I typically freeze the fruit first, this makes mashing up very easy once they thaw.

Then top up with water to the desired volume, I filled to 7 gallons to end up with about 6 gallons of finished wine.

Take a gravity reading at this point to determine how much sugar you should add to get to your desired starting gravity. Mine is usually in the 1.080-1.090 range. Also add a bit of yeast nutrient and campden/sulfite now if you want.

Add the yeast (or wait a day if you added campden/sulfite). I've been using D47 a lot, but this year I'm going to try either BM4x4 or R56. Rehydrate the yeast in warmish water before pitching, then stir it in.

Open the fermentor and stir it 1-2 times a day for the first week, the CO2 will push all of the fruit pulp up into a big cap in top of the liquid, you want to stir this back in to prevent mold from growing on top and also add some oxygen that the yeast needs to reproduce.

After a week, strain all the solids out and press them. I have a small fruit press that works pretty well, but you can make do with a mesh bag and your sanitized hands. Take a gravity reading at this point it'll probably be between 1.010 and 1.000

After pressing, rack the wine to a carboy and affix an airlock. After a month or two the ferment is likely done and the yeast has settled out. Rack off the lees into another carboy. Tuck the carboy away somewhere and ignore it for a year other than occasionally checking to make sure the airlock hasn't dried out.

After a year taste a sample, if it tastes good, you can bottle it. If you want to sweeten the wine you can add sorbate and sugar to taste and reaffix the airlock and wait a week or so to make sure that the sorbate worked and fermentation has not resumed, then you can bottle it.
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Chaka Hamilton (Pabell)'s profile photoTim Sheets's profile photoMatt Spaanem (Mutedog)'s profile photo
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+Chaka Hamilton​ last year I used 5-6 lbs per gallon.

+Tim Sheets​ if you sweeten it you don't have to.
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Story
Tagline
I like rice.
Introduction
I work as a web designer and front end developer to pay for my hobbies of wine and beer making and other misc fermentation experiments, gardening, DIY home projects, misc technology stuff, and misc nerdery.

Also: Father, Husband, Christian, Libertarian/Voluntaryist, Connoisseur of electronic music. 
Bragging rights
I make awesome beer.
Education
  • MIAD
    Communication Design
  • Purdue
Basic Information
Gender
Male
Relationship
Married
Collections Matt is following
Work
Occupation
Front End Developer
Skills
HTML, CSS, SASS, BEM
Employment
  • Rocket Media
    Web Developer, 2011 - present
  • Nelson Schmidt/ec-connection
    Interactive Designer, 2010
  • Boelter+Lincoln
  • Panda Communications
  • Compuware
  • WebCombo
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Washougal, WA
Previously
Milwaukee, WI - West Lafayette, IN - Manitowoc, WI - Randolph, NJ - Windsor, WI
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