5/5/2020 Tiny Bubbles Cadence
November 30, 2014 at 4:16 pmThese were cool to read.I was looking for the Old Cadences. My Best Friend was in the Army during Desert Storm, He was 11C with 4-67 Bandits. He loved the Infantry and always sang some great, funny, R Rated Cadences.He told me that when he ETS’d that the Army had all but done away with the oldschool grown man humor cadences, that for a few years the Army had started using these clean ones instead.What a Shame in my Opinion, When the Grunts themselves create a history and a language as they serve their Duty – Served to the Point of Medals and Ribbons Pinned On their Chests. SOME even Stayed to be the Charismatic D.I.’s that my Buddy looked up to and even emulated – 20+ YEARS later.All this is brought and shared by the generation before, Yet some Non-Combat MOS Offficers are gonna just deny and replace HISTORY with these clean, playful, somewhat less meaningful chants.In My Opinion, SirHopefully there is an acknowledgement and revival of some of these old songs among the men today, somewhere within the Army. Otherwise we will lose a piece of history that belonged to the Infantry and Many Many Combat Veterans.-OUT-.
Tiny Bubbles Car & Dog Wash, Watertown, New York. 721 likes 4 talking about this 196 were here. A locally-owned car and dog wash. We have 2 automatic bays, one touch less, and one softcloth.
March 27, 2015 at 12:03 pmI love seeing all the cadence. I’m a Reservist and I just finished Bct and Ait on December 2014. I would just sing each cadence and it makes me laugh remembering the good times at Fort Benning and Fort Leonardwood. I had never had such a good time. It’s so hard to believe that only 1 or.05% out of 100% of Americans are in the Army. They are missing out in life. You would never ever and ever will have amazing good brothers and sisters who would go to hell with you.
I went to Charlie Rock Company 2/47 at Fort Benning. The DS are tough ad hell, as in touuuuch as hell. They were the faces of standards and disciplines. They killed us but I didn’t give up.
Not once, iy was all mental. I think I am saying too much out of cadences. That’s just how good it is to be in the Army. Oh did I mention, I recently became a citizen.
I had served the country before being a citizen. Can’t beat that. April 20, 2015 at 2:08 amReading all of these cadences bring back lots of great memories from high school JROTC.
I miss those days so much. During class we would never use the original versions, but get us after school during drill, color guard, or rilfe practice my 1st stg and ltc would damn sure teach our the old school cadences. All of the after school teams were our instructors close knit pets lol.
After high school I have a full ride to college through the JROTC course butttttt life happened and didn’t ever get to go. That or for full my family’s legacy of the air force. So reading all these make me miss those days so much. Thank you for all these brave soldiers who have fought for us.
May 23, 2015 at 9:16 pmMy sister and I are having such a wonderful time looking up all these songs that were sung by our father who was a WWII veteran of the first Marine invasion on Guadalcanal. He passed away three years ago and we are trying to make a list of his wonderful songs and their words.
Example: I’ve Got a girl that‘S Six Feet Tall sleeps in the kitchen with her feet in the hall; She wore a Yellow Ribbon; I got a dog that is skinny as a rail; Johnny Verbeck-Meat machine and we are trying to locate and remember so many more! Happy Veterans Day! Janet Scott and Jerianne SimonGod Bless you all!. May 27, 2015 at 5:51 pmMy arms are swinging from left to right from left to rightMy head is swinging from left to right from left to rightMy balls are seining from left to right from left to right.82nd Airbourne Gang.I saw someone earlier post a jan towards a guy who said he was a reservist. National Gaurd, Army Reserves, or Big Army.
Everyone is still a member of the 1%, and a member of the greatest brotherhood on earth. I got out in 2007, and still talk to my buddies everyday. Weather you were in uniform everyday, or one weekend a month. You still wore it with the same pride! Keep up the motivation brother!.
June 11, 2015 at 2:34 amI’m part of the 305th MI Battalion, and we have one that goes:Platoon Guide: Your momma was there when you left!Platoon: You’re right!PG: Your daddy was there when you left!Platoon: You’re right!PG: The cats, the dogs, the chickens, the hogs, they ALL were there when you left!Platoon: You’re right!PG: And that is why you left!Platoon: You’re right!We have another one that’s a little sadistic and partly sung like a children’s song, but hey, I’ll post it.
When carbon dioxide is dissolved in a beverage it is said to be carbonated and when nitrogen is dissolved in a beverage it is said to be nitrogenated or on nitro. The level of carbonation or nitrogenation can make or break a beer and the kind and size of the gas bubbles change the mouth feel and flavor of the beer. Fermenters with buckets for airlocks. Image by Chris BurgessNow that I think about it, it was the U.S. Army that instilled my love of beer. I remember singing cadence as we marched, “Tiny bubbles, in my beer, makes me happy, and full of cheer”. Those tiny bubbles form naturally as carbon dioxide (CO 2) is released during the process.
To keep from having to use expensive equipment, most breweries and home brewers alike release the majority of the CO 2 produced during the process. If you have ever seen bubbling buckets of water sitting next to the fermentors at your local brewery, you might have wondered what they were for, so let me explain.
The water in the bucket acts as an air lock keeping the oxygen and living organisms in the air out of the that is being converted into beer. As the pressure of CO 2 builds in the fermentor to a high enough level, it overcomes the resistance of the water in the bucket and bubbles out. The disadvantage to allowing the CO 2 to vent during the process is that it leads to rather flat beer and thus those tiny bubbles must be added back into the beer sometime before it is served if the carbonization is not at a desired level.To add carbonation back to the beer after it has been removed from the fermentor, the brewer will either force carbonate the beer or let it occur naturally through more but in a pressurized vessel such as a bottle. When in a bottle to produce carbonization, the process is referred to as bottle conditioning. To force carbonate the beer the brewer will connect the vessel, usually either a keg or a brite tank, to a source of pressurized CO 2, usually a gas cylinder, and pressurize it for a period of time.
In the case of a keg it is usually rocked back and forth to encourage the beer to absorb the CO 2 and in the case of a brite tank, there is usually a stone similar to an aeration stone used in fish aquariums to induce the CO 2.Unless we are taking carbonic anhydrase inhibitor drugs, CO 2 causes a burning and tingling sensation inside our mouth, mainly on our tongue, by diffusing into the nerves and changing the internal ph level to be more acidic. The decrease in the ph level is caused by the chemical reaction of dissolved CO 2 in water (H 2O) which forms carbonic acid (H 2CO 3). Carbonic acid can then dissociate to form bicarbonate (HCO 3) and a free hydrogen (H) atom. The free hydrogen in turn makes the solution more acidic. Given that this chemical reaction not only happens in our nerves but also in the beer itself, the taste cells on our tongue will sense the acid which triggers the sensation of sour in our brain.
From this we can then conclude that the more carbonated a beer is the more sour it will taste. If however, the beer is overly carbonated to the point where a gentle pour of an ounce or two overflows the glass, all bets are off. In fact, if you have too much carbonation you usually cannot taste the beer at all because most of the beer is in the form of head and is thus diluted with un-dissolved CO 2. In severe cases you cannot taste the beer because your beer bottle turns into a grade school volcano science project and all of your beer ends up on the ceiling and not in your glass. Unfortunately I have experienced this with bottle conditioned home brew.Usually overly carbonated beer happens when too much priming sugar is used for bottle conditioning, but it can also happen to a keg that is over pressurized compared to pressure it is being pushed with. In the case of over pressurized kegs; this usually happens after a keg being pushed with CO 2 has been online for a long time and the beer has absorbed more CO 2 from the push gas than was intended. In this scenario the push pressure can be raised to get a better pour but the carbonation level of the beer will still be more than the brewer intended.
No matter the cause, a simple fix for an already poured beer that is over carbonated is to wait for the foam to dissipate and agitate the beer slightly by swirling it in your glass to release more CO 2. As the CO 2 boils out of the beer so does the sour and bite causing carbonic acid and unfortunately so do some of the wanted aromas, but you can always inhale the aromas as you wait for the foam to dissipate.If you do not have enough carbonation your beer it will taste flat.
If you have ever let an open beer in a glass sit out over night and then try to drink it the next day, even after you have refrigerated it, you know what flat beer tastes like and it usually is not good. There are a few exceptions though, not all beer needs to be heavily carbonated.
Some stouts, porters and even a lambic style beers taste better with little to no carbonation and this relates to the taste sensations mentioned earlier caused by the creation of carbonic acid when carbon dioxide is dissolved in water. However, because most beers taste better with the feel of bite and a slight sourness, most beer is served with at least some carbonation; but, even if the beer has a head or at least tiny bubbles, the tiny bubbles are not always one hundred percent CO 2. Dark Stout Drawn on Nitro. Image by Chris BurgessAside from carbon dioxide, a blend of about 75% nitrogen gas (N 2) and 25% carbon dioxide is commonly used and is generally referred to as beer gas. The idea behind beer gas is that it closely mimics the ratio of just over 78% nitrogen in dry air compared to the other gasses.
You should understand that in the old country certain beers were served with a head of air giving it tiny bubbles due to nitrogen being the main ingredient in air. Beer gas reproduces those tiny bubbles but without the beer damaging oxygen. Even though beer gas does contain some CO 2, when it is dissolved into the beer, the beer is said to be nitrogenated or on nitro. I should also note that other gasses have been tried such as helium, but the general consensus is that they have no real benefits over nitrogen and/or carbon dioxide.Nitrogen is about fifty times less soluble than carbon dioxide and it is believed that nitrogenated beer bubbles are smaller than carbon dioxide bubbles because of this. Given that the nitrogen bubbles are smaller and there is considerably less carbonic acid thanks to only a small amount of carbon dioxide in the beer, nitrogenated beer has a softer mouth feel and is less sour. The small nitrogen bubbles also make for a more stable head and give the appearance of a water fall as the bubbles get carried down the sides of the glass with the current created from the pour.There are however some disadvantages to nitrogenated beer. One disadvantage is that it is more difficult to get beer to absorb nitrogen, but with enough pressure and time it is possible.
The biggest disadvantage however, is what is perceived to be muted or at least toned down aromas from. Given this aspect, beers that are best suited to be put on nitro are porters and stouts where hop aromas are not a big part of the beer’s taste. Another disadvantage is that dissolved nitrogen does not foam as easily and thus to get a nice creamy head, draught beer must be forced through a plate with small holes which is why you see nitro pours pulled through a different looking faucet, usually called a stout facet. Similar to draught beer with a special faucet to pour nitro beers, bottles and canned beer that are nitrogenated need to have a plastic widget inside of them to create turbulence to created a proper head.Generally, bubbles do not spontaneously form in beer, they need nucleation. As it turns out, in order to spontaneously form bubbles in the beer the dissolved gasses in the beer need to have an internal pressure that is more than one hundred times the atmosphere pressure which rarely happens with properly carbonated beer.
Thankfully nucleation happens when gas is trapped in imperfections of the glass or on fibers in the beer such as from the cloth that was used to wipe out the beer glass. To capitalize on generating bubbles in beer, nucleated glassware is sometimes used where the glass is etched on the bottom to produce more bubbles. © Regardless of the gas that makes up the tiny bubbles and the glassware used, tiny bubbles make me happy and full of cheer. What you should keep in mind is that the head of the beer created by those tiny bubbles, leads to aroma and thus the initial flavor of the beer.
Though the head might not last long, first impressions are everything and therefore the head is everything to the beer you are about to drink.Sources:R. (2013, December 20).
Chemistry of Beer: Carbon Dioxide vs Nitrogen. Retrieved April 23, 2017, fromBettenhausen, C. Helium Beer, From Prank To Tank. Retrieved April 23, 2017, from.
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