Profile

Cover photo
Matt Shanaman
Works at Johns Hopkins University
Attended Johns Hopkins University
Lives in Baltimore, MD
99 followers|14,323 views
AboutPostsPhotosVideosReviews

Stream

Matt Shanaman

Discussion  - 
 
I've been brewing for about 3 years now in my little row home in Baltimore. I just got back from Munich and I absolutely need to make myself a München Dunkel. This will be my first shot at a lager, mostly because I don't have room for a spare fridge in the house to control the temp.

Well, I said damn the torpedoes  I'm doing this anyway. I read somewhere that keeping your fermentor in a tub of water and swapping out 2 liter bottles of ice is a decent method for getting the temperature low enough. Has anyone had luck with this method?
1
Dan Lauderbaugh's profile photoScott Moll's profile photoBrian Lynch's profile photoMatt Shanaman's profile photo
11 comments
 
Beer is brewed and sitting at 53 degrees F in its water/ice bath, and actually really stable. It was actually pretty damn hard getting it down that far, so I'm going to have to hunt down a mini fridge to lager this thing.
Add a comment...
In his circles
92 people
Have him in circles
99 people
Stephanie Stayton's profile photo
Danielle Anthony's profile photo
Justin Graham's profile photo
ivy pratola's profile photo
Andrew Bezden's profile photo
Tyler Weber's profile photo
preeti goro's profile photo
Dlemmir castillo's profile photo
A. Richard Cohen's profile photo

Matt Shanaman

Discussion  - 
 
Does anyone have advice on whether to age mead in bottles or to age it in the glass carboy? Yes, I have already racked out of the primary fermenter and it has been sitting in the secondary for about a month now. This is just a straight mead without any fruit additives at the moment.
1
Brendan Dillon's profile photoDoodle Maier's profile photoMatt Spaanem (Mutedog)'s profile photoGlenn Phillips's profile photo
13 comments
 
also if you want to mix worlds(like I do after two months) buy some of those 3gal 'water jugs' with the spigot and put it on a self.... mead on tap...
Add a comment...

Matt Shanaman

Shared publicly  - 
 
I was really happy to get a 6.2% raise this year...and then I got an email from work saying that my OASDI taxes will be going up 2% this year.  Medicare taxes will also be going up 0.9%.  With the rate of inflation at 1.76% I pretty much don't have a raise left.  I will never see that money again or have it benefit me in any way.  Glad I worked my ass off last year.  When are we going to wake up and realize that the income tax system doesn't work?

#taxes   #taxes2013  
1
Add a comment...
People
In his circles
92 people
Have him in circles
99 people
Stephanie Stayton's profile photo
Danielle Anthony's profile photo
Justin Graham's profile photo
ivy pratola's profile photo
Andrew Bezden's profile photo
Tyler Weber's profile photo
preeti goro's profile photo
Dlemmir castillo's profile photo
A. Richard Cohen's profile photo
Education
  • Johns Hopkins University
    Mechanical Engineering, 2010 - 2012
  • Drexel University
    Mechanical Engineering, 2005 - 2010
Basic Information
Gender
Male
Work
Occupation
Mechanical Engineer/Analyst
Employment
  • Johns Hopkins University
    Mechanical Engineer, 2010 - present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Baltimore, MD
Previously
Philadelphia, PA - Reading, PA
Links
Contributor to
I think pretentious is the best word for the place. Don't get me wrong, the food was great and the service was also very good, but all the little things they did to make themselves seem so exclusive are a turn off to me. Let's start with cash only. Even I could download an app on my phone to accept a credit card at a yard sale. Unneeded and inconvenient for the prices that they charge. Now for the $18 minimum per person. This is a straight racket and they know it. Granted that all of their entrees are over $18, but we had a group of 5 with three of us who wanted to try the place out and 2 of us who weren't entirely hungry. The non-hungry ones would have liked to settle for a cheaper appetizer, but that is illegal under Lolita law. Again, pretentious for the sake of being so. Lastly, the 20% automatic gratuity for parties of FIVE OR MORE. FIVE? Really? FIVE? Good lord, they act like 5 are hard to serve! This rule should never be instated unless the party is 8 or more and even then no more than an automatic 18%. The sense of entitlement for a tip really needs to go away. The only other gripe I have is that the seating was cramped. I'd like to reinstate the food and service were really rather good, but the things that I listed above just gave the impression of the place being snooty, and I really don't have too much of a desire to go back. To sum up: great food, great service, pretentious.
• • •
Food: Very GoodDecor: GoodService: Very Good
Public - 2 years ago
reviewed 2 years ago
1 review
Map
Map
Map