Nice work Math…
Im sure any gym Barry goes too is near the jesus,
when you see a Large Old dude moving allot of weight
the jebus is strong then
[quote]soldog wrote:
mathineer wrote:
10/20/09 (180.4 lbs)
1950 Cal / 246 g protein / 82 g carbs
Deadlift 135/5 165/5 195/5 215/3 230/2/2/2/2/2/2/2/2
Back Squat 150/8/8/8/8
SLDL 150/8/8/8/8
Froggie Back Squat 150/8/8/8
Romanian DL 150/8/8/8
Hack Squat (heels raised) 150/6/6/6
Ab Roll 0/10/10/10
Salina Challenge
Walk 2 miles at work/ Stationary Bike 2 miles total 31.7 / 418.3 to go to Salina
that’s a shitload of sets there math! how much rest are you taking?[/quote]
Well, one money exercise, in this case the DL. Then three pairs of exercises at about 75% of working max. I’m working those up to around 80% eventually. When I get to the top weight on the DL, I take about 45 sec to a minute between sets. I try to keep it to around 30 seconds between the paired sets - ie exercise 1, exercise 2, 30 sec rest, rinse and repeat.
mathineer’s dictionary
exercuse - a sorry excuse for an exercise. For example, one legged triceps kickbacks on a bosu ball.
I see you’re doing your squats after the deads. That’s the way I like to do them, too. Loosens my back up. Lots of volume, too.
10/21/09 (177.8 lbs)
Bent Row 120/8 140/6 160/4 175/2 185/3/2/2/2/2/2/2/2 (17)
DB pullover 70/8/8/8/8
Side Bend 50/8/8/8/8 probably too light, but I haven’t done these forever.
Yates Row 150/6/6/6
Bench 150/6/6/6
Chins 0/6/6/6
DB incline press (1) 2x60/8/8/8
Walk/Run/Bike to Salina: bike 3, walk 1, total 35.7, 414.3 to go.
Hel - I did the DLs first because that is my focus lift of the day. Next lower body day I’ll start out with squats. I do think I need more warmup for the squats, though. Last couple of sessions, I’ve done my bike prior to my lifting. That is a nice warmup for it.
10/23/09 (180.2 lbs)
Bike 3 + 3, Walk 1.5
Salina Challenge: 43.2 mi down, 406.8 to go
Back Squat 95/8 120/8 140/8 160/6 180/3 200/3/3/3/3/2/2/2/2 (20)
Froggie Squat 155/8/8/8
SLDL 155/8/8/8
DB lunge 2x20/6/6/6
Romanian DL 155/8/8/8
Hack squat 155/6/6/6
Ab Roll 0/10/10/10
DL 170/6/6/6
The squats felt pretty light, so I accelerated the progression on this lift. I’m squatting to the pin at 12, instead of 11 as I was doing before the last lower back injury. I think I was mostly just bending at the waist to get the last couple of inches anyway. All that did for me was injure my back. The way I’m doing them now, I stay fairly upright, and squat about as deeply as my knee will let me. Knee feels pretty kerstamerflated anyway. Arthritis sucks!
No workout yesterday. I was on the road all day. That sucked. But, tomorrow is brew day. Balance!
10/24/09 (one seventy nine point sumpthin)
Bench 95/8 135/5 155/5 175/3 185/3/2/2/2/2/2/2/2 (17)
overhead press 45/8 65/8 85/8 105/3 115/3/2/2/2/2/2/2/2/2 (17)
EZ curl 35/8 55/8 75/5 95/3/2/2/2/2/2 (13)
That’s all I had time for. Back to brewing…
[quote]mathineer wrote:
10/24/09 (one seventy nine point sumpthin)
Bench 95/8 135/5 155/5 175/3 185/3/2/2/2/2/2/2/2 (17)
overhead press 45/8 65/8 85/8 105/3 115/3/2/2/2/2/2/2/2/2 (17)
EZ curl 35/8 55/8 75/5 95/3/2/2/2/2/2 (13)
That’s all I had time for. Back to brewing…[/quote]
Nice work math. You just keep plowing through them.
Also, nice to see that you have your priorities straight…
[quote]LittleStrick wrote:
Nice work math. You just keep plowing through them.
Also, nice to see that you have your priorities straight…[/quote]
Thanks, Strick! Brew is in the fermenter now. Time for some conspicuous consumption!
What’s kind are ya brewin? My college diving coach used to brew a batch she called her Chico Two Stopper. Drink two, and it stopped you from driving anywhere. It was somewhere north of Chimay on the alcohol scale. Ahh, good times.
[quote]jjackkrash wrote:
What’s kind are ya brewin? My college diving coach used to brew a batch she called her Chico Two Stopper. Drink two, and it stopped you from driving anywhere. It was somewhere north of Chimay on the alcohol scale. Ahh, good times.[/quote]
I brewed a porter today, and last weekend. I love porter! It’s not an especially high gravity beer. I’m more into taste than kickassedness. I figure that if you want to get baked, buy Everclear! 
[quote]mathineer wrote:
jjackkrash wrote:
What’s kind are ya brewin? My college diving coach used to brew a batch she called her Chico Two Stopper. Drink two, and it stopped you from driving anywhere. It was somewhere north of Chimay on the alcohol scale. Ahh, good times.
I brewed a porter today, and last weekend. I love porter! It’s not an especially high gravity beer. I’m more into taste than kickassedness. I figure that if you want to get baked, buy Everclear! :-)[/quote]
Amen. I like my brew (when I actually imbibe) to have flavor and a mild bite. Everclear and Golden Grain are for erasing the mind…or starting a fire.
Speaking of beverages with a bite. Ever had mead? I never have but have always wanted to try it. I just have no idea where to find it.
[quote]LittleStrick wrote:
mathineer wrote:
jjackkrash wrote:
What’s kind are ya brewin? My college diving coach used to brew a batch she called her Chico Two Stopper. Drink two, and it stopped you from driving anywhere. It was somewhere north of Chimay on the alcohol scale. Ahh, good times.
I brewed a porter today, and last weekend. I love porter! It’s not an especially high gravity beer. I’m more into taste than kickassedness. I figure that if you want to get baked, buy Everclear!
Amen. I like my brew (when I actually imbibe) to have flavor and a mild bite. Everclear and Golden Grain are for erasing the mind…or starting a fire.
Speaking of beverages with a bite. Ever had mead? I never have but have always wanted to try it. I just have no idea where to find it.[/quote]
I’ve never brewed a mead. A true mead supposedly takes a long time to ferment. I’m a beer man!
[quote]mathineer wrote:
LittleStrick wrote:
mathineer wrote:
jjackkrash wrote:
What’s kind are ya brewin? My college diving coach used to brew a batch she called her Chico Two Stopper. Drink two, and it stopped you from driving anywhere. It was somewhere north of Chimay on the alcohol scale. Ahh, good times.
I brewed a porter today, and last weekend. I love porter! It’s not an especially high gravity beer. I’m more into taste than kickassedness. I figure that if you want to get baked, buy Everclear!
Amen. I like my brew (when I actually imbibe) to have flavor and a mild bite. Everclear and Golden Grain are for erasing the mind…or starting a fire.
Speaking of beverages with a bite. Ever had mead? I never have but have always wanted to try it. I just have no idea where to find it.
I’ve never brewed a mead. A true mead supposedly takes a long time to ferment. I’m a beer man![/quote]
I’ve brewed mead, in fact i’m sipping on the last bottle of a batch I brewed around 10 years ago. You can usually find mead in the specialty area of a good liquor store. The picture is a bottle from a Colorado Meadery produced in Boulder. Compared to beer, mead does take a while to develop more like a good wine and with good bottling it will last a long time.
You mean like the mead they always mention in the movies? What’s the alcohol content of it? I don’t think I’ve ever seen it. My education is lacking!
Mead is made from honey…lots of people at the bee club make it.
See beekeeping isnt so lame
[quote]kmcnyc wrote:
Mead is made from honey…lots of people at the bee club make it.
See beekeeping isnt so lame[/quote]
You lost any hope of non-lameness with …the bee club…
There are a couple of reasons why mead takes a long time to ferment. Number one is that honey lacks the nutrients that yeast requires for asexual reproduction. The second reason is that mead normally is brewed to a fairly high alcohol content. Champaign yeast is normally used because it can tolerate that high alcohol, but the lack of nutrients means that you have fewer yeast processing the conversion - bottom line - it takes a long time to ferment. Since fermentation produces CO2, it is important that the fermentation is essentially complete prior to bottling, otherwise you have fragmentation grenades that smell like mead going off in your basement at unpredictable times.
The batch of beer fermenting in my basement is the most active yeast I’ve ever seen. The airlock piston is oscillating up and down like Pee Wee Herman at a porno movie.
10/25/09 (didn’t weigh this AM)
DL 135/8 165/5 205/5 230/3/2/2/2/2/2/2/2 (17)
Squat 160/6/6/6/6
SLDL 160/6/6/6/6
1 lg calf raise 50/6 80/6/6/6
Frog Squat 160/6/6/6
Romanian DL 160/6/6/6
1 lg calf raise 80/6/6/6
hack squat 160/6/6/6
Ab roll 0/10/10/10
Didn’t eat too much today until dinner. 23 Anniversary. Went to Dierdorf and Harts for dinner. Excellent food! Excellent beer. Excellent wine. Excellent cheesecake. Did I mention the cheesecake?
[quote]hel320 wrote:
You mean like the mead they always mention in the movies? What’s the alcohol content of it? I don’t think I’ve ever seen it. My education is lacking! [/quote]
Mead can go from 10-20% alcohol depending on the honey and the yeast. The stuff I brewed took about a month in the primary fermenter and then a couple more months in the secondary to clear and finish. Bottle conditioning anywhere from a year to 10-15.
oh nice session math!