Stand Your Ground And The Trayvon Martin Incident

Monday, March 26, 2012

There are plenty of great discussions on this tragic event and a whole lot of speculation. I want to focus on an area that I actually know something about, self-defense laws. The media, as is typical, seems to be asking the wrong questions and doing very little in terms of research. One question that has popped up deals with Florida's "stand your ground law" and asks if the law goes too far. The simple answer is No, but I will get more into the details later. The other obvious question is whether this law would allow someone to chase down an unarmed person and kill them. Again, the simple answer is No.

From what I can tell, Florida's self-defense laws are very similar to those in Michigan. That being said, I am not familiar with Florida law and Case law. I will mostly discuss Michigan law and try to generalize. Fortunately, for our discussion, self-defense laws are very similar across the 50 states.

So, when can a person use lethal force? Basically, if it is necessary to prevent an imminent attack that could cause death or serious injury, or a sexual assault. This is the common law rule that has mostly stayed the same for hundreds of years. Most states kept this and never bothered to codify it. A small minority of states also had a duty to retreat in a narrow set of circumstances. This said that if a person reasonably believes that they are facing an imminent threat of death, serious bodily injury, rape, kidnapping, or, in many states robbery and some other crimes from another person, and:
1. they can escape this threat with complete safety,
2. by leaving the altercation,
3. except when they are in their own home (or, in some states, workplace),
4. a person does not have the right to engage in lethal self-defense because such lethal self-defense is no longer necessary given the availability of a safe retreat.

It is important to note that this was only the rule in a handful of states. Most had rejected this prior to the 'stand your ground' laws or had limited to very specific situations.

There is also another principle that may be relevant. Florida has what is called an aggressor exception to self-defense. It states that self defense is not available to a person that:

(1) Initially provokes the use of force against himself or herself, unless:
(a) Such force is so great that the person reasonably believes that he or she is in imminent danger of death or great bodily harm and that he or she has exhausted every reasonable means to escape such danger other than the use of force which is likely to cause death or great bodily harm to the assailant; or
(b) In good faith, the person withdraws from physical contact with the assailant and indicates clearly to the assailant that he or she desires to withdraw and terminate the use of force, but the assailant continues or resumes the use of force.

So, if it turns out that Zimmerman was chasing Martin or trying to detain him, then lethal force would be highly questionable and he would have had a duty to retreat from Martin. I found this information with a minimal amount of searching and wonder why it has been absent from any media coverage. I caught part of the Diane Rehm Show on NPR. She is typically pretty biased when it comes to guns and self-defense, so it wasn't a complete surprise that the discussion omitted much of the reality of what the law says when it comes to self-defense.

I can't make any guesses as to what will happen in this case because many of the facts are in dispute, but I can say that it does not appear that Florida law or case law encouraged or allowed this to happen. On the contrary, almost every watch group discourages confrontation and trains people to be good observers. Every reputable firearms instructor emphasizes that a gun is a tool of last resort and that you don't look for trouble or knowingly put yourself in situations where you need to defend yourself.

My concern is that groups will use this to push for changes in laws that are completely unnecessary.

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Role Model

Monday, March 19, 2012

I wish I knew this guy.  I wish I could have him over for dinner and have my kids learn from him.

So for now, I guess just seeing him on Mythbusters and his new show Unchained Reaction will have to suffice. Fortunately, my sons are enthralled by Mythbusters, and Smitty Jr is getting to where he is trying little experiments at home and asking questions - the right questions - about what he is seeing or experiencing.  It forces me to re-research and re-learn a lot of the things I did well "back in the day" (when I took AP Chem and AP Physics in highschool, and took more advanced chem and physics in college for shits and grins).

Anyway, my role model Adam Savage on the newly-launched TED-Ed:

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High Holy Day

Friday, March 16, 2012

This post is a day early, but there is no way I should be around a computer or the internet tomorrow.

My favorite St Patrick's Day song, just for you, our loyal readers (which, largely, is just us):

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Hopeless Romantic

Wednesday, March 14, 2012

I have a man-crush on physicist and Nova host Neil deGrasse Tyson.

Here's why:

My favorite answer is Time's "10 Questions" is #3.  We're made a star guts.  Awesomesauce.

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Experimental Beer 1

Wednesday, February 29, 2012

I've got these tried-and-true recipes that keep my taps flowing and keep my wife happy (the most important):  Scottish 80 shilling, maple syrup porter, nut brown ale, to name a few.  I've got a few I like and am working a few minor bugs out of, like a smoked Scottish Wee Heavy, chocolate milk stout and American wheat ale.  I've got some standard beers I want to add to me repertoire:  American pale, IPA, saison, doppelbock.  So many beers, so little time.

But I also want to try to come up with a really catchy, kitschy beer.  Something that pushes the envelope just a little.  Something that stands out from the crowd and challenges my personal creativity.  FSM-knows I can't draw or paint.  Woodworking is out.  But come the Zombiepocalypse, I can make the Funny Juice.  That's how I know I'm still human.

So here's where the stage is set.  Sunday afternoon last week was a bright, beautiful day.  The snow was wet as the temp hovered just below freezing; with the sun beating on it, suspended in a liquid-blue sky, it was perfect packing snow.  I took the boys to the woods near our house.  We played Star Wars (they each had light sabers), threw snowballs, worked on a fort, and built a snowman once we walked back home (which they promptly beat to the ground with their lightsabers).  And what do you do after a fun winter afternoon outdoors?  Drink hot chocolate.

Bear with me.  I'm getting to the beer part.

The boys don't really want anything more sophisticated than a Swiss Miss packet and some marshmallows, so a few minutes in the microwave had three happy boys sipping merrily away, complete with chocolate mustaches and sticky fingers from fishing the marshmallows out of their mugs.

But me?  I wanted more.  Hmm...Girardelli dark chocolate mix?  Mmm, nah.  Oh, hey, Girardelli dark chocolate hazelnut mix?  Hey...mmm, nah.  But wait.  What's this?  Near the back?

Xocolatl.

Hot chocolate like I had in the Yucatan.

Cacao powder, bits of ground pure dark chocolate, cane sugar, chili (cayenne), and cinnamon.  This cup of hot chocolate was bliss.  Dark, bitter-rich, with that spicy cinnamon that goes so well with those velvety chocolates dominates the taste.  Sweet, lucious, slightly complex.  Then the cayenne hits and bites the tongue and back of the throat just a little; just a touch so the next sip carries that much more flavor.  That much more punch.  This hot chocolate is alive.

And then I started thinking.

There are chocolate beers.  There are chili beers.  There are holiday beers spiced with (among other things) cinnamon.  I think there's even a chocolate chili beer on the market somewhere.  But I want to make a chocolate beer spiced the way the Mayans do.  Xocolatl.

This is not a unique idea, I found to my dismay.  A few beers were even named Xocolatl; one a porter, the other a barleywine.  But I do want to experiment based not only on the "Mayan" aspect of the spices - cinnamon, cacao, and chili - but also on the experience I had drinking the hot chocolate I had.  Hence, the story.  I had to get myself there, in that place: happily worn-out, frothy mug of spicy-sweet xocolatl that woke me right back up again on top of being just damn comfortable.  That.  That's what I want to recreate.

I consulted the brewers' tome of unimaginably weird stuff for beer (Randy Mosher's Radical Brewing) and found some sage advice about when to add spices, non-hop bitterers (like cacao) and sweeteners (like chocolate).  The question now is how much.

I am going to start with Northern Brewer's Chocolate Milk Stout as a base.  It has received some smashing reviews, especially after they replaced the artificial chocolate sweetener with real cacao nibs, and I have brewed it here before.  The keg was drained in a week.  Starting with a tried-and-true base recipe gives me the beginning foundation I am after:  dark, slightly bitter chocolate with a milky sweetness and creaminess (from the addition of lactose).  I don't have to tinker with that.  What I have left now is the interesting stuff:  cinnamon and chili.  Perhaps I'll boost the chocolate flavor and add some shaved dark chocolate (60% cacao), perhaps not.

So the base recipe:

  • 8 lbs Rahr pale malt
  • .75 lbs of Fawcett pale chocolate malt
  • .25 lbs English extra dark crystal
  • .75 lbs Weyermann DeHucked Carafa II
  • .75 oz Cluster hops (60 minutes)
  • 1 lb lactose (60 minutes)
  • .5 oz Cluster hops (30 minutes)
  • 4 oz. cacao nibs - secondary fermenter
  • Wyeast 1332 Northwest Ale Yeast
Like I said, maybe I add some more cacao, like 1 or 2 oz more, maybe I add some shaved dark chocolate, maybe not.  This base recipe is good stuff, but given the emotion I am trying to recapture relies on a heavy chocolate flavor, maybe I will.

Chili and cinnamon are left.  You could taste those ingredients in the hot chocolate.  They were present individually, but not overpowered; they were definitely part of the total, working in conjunction with each other flavor, not as some dominant stratification.  But I've had enough baaaad chili beers to know that one misstep gives a beer that makes you quite literally choke.

Advice?  Ideas?  Shut up and trust myself?

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Cold Beer

Monday, February 27, 2012

What did I do this past weekend?

I went here:

Oh, how spectacular.  Just to rub it in, click here to see a list of the breweries and beers from the festival.  62 breweries.  Over 450 beers.  I made a solid shot at trying every one, but hit a wall of drunkenness somewhere around 30.  Thankfully, I organized a bus trip to the fest and had Mrs. Smitty come lift me up off the curb when the bus dropped us off in Lansing.

Some highlights for me:

  • Atwater (Detroit) Decadent Dark Chocolate Ale
  • Bells' Wild One Raspberry
  • Big Rock (Birmingham) Blueberry Ice Tripel (WOW)
  • B.O.B's (Grand Rapids) Tiramisu Stout (tasted like a tiramisu; good for 1, but damn good)
  • Brewery Vivant (Grand Rapids) Barrel Aged Triomphe
  • Copper Canyon (Southfield) Melange des Fleurs Saison (like 5 types of flowers and a hint of cayenne...amazing)
  • Hopcat (Grand Rapids) Fornicator Doppelbock (for the name *and* the taste!)
  • North Peak (Traverse City) Passion Brew Black Belgian (collab brew with Right Brain, also in T.C.)
Don't get me wrong; hundreds of beers, and hundreds I liked quite well.  These are just the ones that really stood out.  One in particular really blew me away, though.  In Spring Lake, MI, you'll find a little brewery called the Round Barn Brewery.  Their Cocoa Cognac Brandy Barrel Aged Chocolate Stout was unreal.  Not of this world.  Incredible.

Yet again, the Brewers Guild threw a helluva party, and once again, I was not Father of the Year the following day.  So worth it, though.

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If It's Not Scottish...

Monday, February 20, 2012

Just a quick note:  I fired-up another batch of beer for The Highest Holy Day of Most Extreme Magnitude.  I have 2 taps on my kegerator, after all, and The High Holy Day is on a Saturday this year, so I do anticipate a good deal of beer consumption at this year's annual Smitty St. Patrick's Day Celebration!

Allow me to digress; for those of you closest to Clan Smitty - namely, most of the contributors here - the annual feast of beer and authentically-Irish-themed food is Saturday March 17 (of course) from 5:00 on.  Email invitations being sent shortly.  For our extended ATK family, you're welcome to come.  I just can't cover your airfare.

Where was I...oh, right.  Beer.

I brewed a Scottish "80 shilling" ale.  Sure, it's not an Irish Red or a Guinness clone (I would never defile Guinness by trying to clone it), but hey...the Scots are kindered spirits right?  It is Jennifer's current favorite in my repertoire, so it pleases me to keep an ample supply on-hand for her enjoyment.  It tends to be malty-sweet and grainy with ne'er a hint a hops.

This brew day, I had to fly solo.  It doesn't add much time to my brew day - maybe just an additional half hour or so - but it does get lonely.  During the mash and part of the boil, I have time to play with the kids.  They also really enjoy helping me crack the grains in the grain crusher, but I still have a total of about 2 1/2 where I am tied-up cleaning, rinsing, sanitizing, sparging, dumping, boiling, adding stuff, cooling and pitching.  Lots of busywork, but Mrs. Smitty doesn't mind if I give her ample warning and the kids are OK for a couple hours playing amongst themselves.  I don't need to be up their asses every minute.

Scottish 80 Shilling:
-- 9 lbs British Golden Promise
-- 1 lb. English Medium Crystal
-- 1 oz U.S. Fuggle (60 minutes)
-- Wyeast 1728:  Scottish Ale

Sacch' Rest:  153 degrees for 60 minutes
Mashout:  170 degrees for 10 minutes

That's it, people.  This recipe is that simple, and it is really quite malty-tasty with a tad of grain for character.  This is a massively sessionable beer, coming in right around 5% abv.  No hops to dry the tongue, not so malty it's cloying.  It is everybeer in everypub in Scotland.  And it's on tap at Smitty's Pub on March 17!

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