Having an underquilt helps a bunch with mosquito attacks through the hammock!
We got those too... First bunch of bites at the start of summer get itchy but luckily the body acclimatises and shrugs off the later millions :D
I don't know if there is a search term, it's my as yet unnamed invention 😄
Another well slept hammock night. Slept like a baby after sauna and hot tub and ~ 02.00 BBQ supper: in the morning I woke up without having shifted or moved one bit – still holding the tin I keep my earplugs in :D
I wonder if this kind of arrangement would help? Never had a sportbike but I recall friend's GSX-R had a removable passenger seat. Pop it off, lay two straps like this so that they end up behind some studs or latches so they can't fall out. Then the seat goes on top.
There are stubby figure 8 knots on doubled up sections of the strap so that a loop is formed. Then strap bags onto those loops. The length of the straight portion of the strap should be exactly the width of the seat so the loops and knots peek out at the edge of the seat.
Eurorack tape module? I want to know what it can do... off googlin'
I did! John Marley Centre for Music and Media 2000-'02 represent :3 It was still 2" tape and patching outboard at the time though.
Yeah - moderate temperature, huge surface area and plenty of air movement across the surface would bring best results. I'm absolutely doing this again next spring, aiming for 20 liters of sap so I can put my fancy fermentation setup to work. Was thinking of using two of those under-the-bed storage boxes to make an evaporating setup, having the lids on and feeding in air with an aquarium pump that has two outputs. I'd still add dark syrup for colour though.
By all means! If you can read my English...:
The nice thing about fermenting birch sap is that it naturally comes with nutrients for yeast to thrive, unlike regular wine juice. So no need to use yeast nutrient. But there is not a huge deal of sugar in it, so that needs to be added.
I gathered about 6 liters of sap over a couple of days. Emptied the bottles from trees into five liter containers every day and put in a Campden tablet to stop wild yeasts from messing with my magic. Stored in a fridge until I had enough to start fermenting.
Then I boiled 2 liters of water to sanitise it; dissolved 1 dl of syrup to provide extra sugar and hence extra alcohol in the finished product; let it cool to room temperature and added yeast to this container and let the yeast start making bubbles.
Then just poured the sap and yeast starter in the fermentation vessel with an airlock on. Let it ferment for the couple of days it bubbled. Then put the fermentation vessel in the fridge for a couple of days to clear out the yeast – it sinks to the bottom and the 'wine' ends up nice and clear (clearer than the photo I took, it eventually got perfectly clear).
To make it bubbly I used a Sodastream thing :D It was good also without carbonation.
Easy and really good stuff! Go for it :)
Hiding from the scary Finn :D :D
We have firewood shelters (including the very important 1 m³ treasure trove of little sticks), making fire is very easy at this site :D
The weather's been terrible over the midsummer festivities – bad enough that my family decided to skip any attempts to enjoy the main festive day of juhannus and instead chose to drive the eldest's house moving load to her new place :o)
Yesterday looked like a surprisingly decent piece of summer, so I ran to the woods for a moment of peace and, as it turned out, solitude – the place is a campsite for a group of friends, but I had it all for myself. Cooked food, enjoyed my own spruce tip beer, played the djembe to get it to battle tune after a head replacement, got the tent sauna going and swam in the lake. Good times.
I've been planning to brew a beer with spruce tips and did some research to decide how to go about doing it. The gold standard in spruce tip syrup making is half a glass jar of tightly packed fresh spruce tips with the top half of the jar full of white sugar. This goes on a south-facing window and the sun supposedly melts the sugar and as it runs down, it captures the taste and healthiness from the spruce tips better than any other method.
Looked up the melting temperature of pure white sugar: 160 °C. Got a bit doubtful of the aforementioned method (wife has also tried and failed). So my plan would be to pack the tips and sugar on top in a tall kettle and melt the sugar in the oven. Tips go in a mesh insert, so after the sugar has melted, I could pour hot water into the kettle, dissolve the sugar in the water and lift out the mesh insert with the tips.
Today was the time to act it out. Spruce tips from the back yard, 1 kg of sugar. In the oven set at 160 °C, and yes indeed, sugar melts and the aroma from the spruce tips is amazing and appetising!
The beer has 4,75 kg of Viking Sahti malt mix, 1 kg Viking wheat malt, 1 kg Viking Munich Light and 250 g Simpsons Premium English Caramalt in a 19 liter mash. For hops I used Challenger from the start of the boil and some Simcoe for the last 20 minutes. It all came together to make a lovely pale brew.
The spruce component ended up as 2 litres of surprisingly dark green-brown liquid. I made sure all sugar was dissolved and dunked it into the fermenter first, followed by the wort. Both were filtered with reusable coffee filters.
My last doubt was that the spruce tips might contain stuff that would kill the yeast, so I made a starter with some of the spruce-sugar liquid. Sure enough, it got on bubbling like a champ!
The front shock absorber on my Vespa GTS 250 has been dying fast since the season started. A new one is on its way. I'll stay with the Carbone Sport but the replacement is going to have a black spring instead of red.
Looks like the shock comes with a tool for rotating the bit at the bottom that sets preload for the spring. As seen in the pic, the previous owner (bless the guy - the bike is customised with great execution) opted to tighten it a notch. I love the feel as it is, so I'll need to adjust the new one to the same notch.
Now, the tool is not very long, and I'd imagine it'll be hard work to work against the spring with little leverage. Does anybody know how stiff is it going to be - can I expect to be able to set the preload after installation with the provided tool, or should I do it beforehand when I can put the shock in a vise and use a more substantial tool?
I've been chasing more maltiness with this recipe and it's now getting to be in the ballpark of a couple of favourites - Plevna Dry Stout and Sinebrychoff Porter. This 21 l run had 6,7 kg of malt of which 500 g was 1300 EBC Black Malt and 1 kg was 400 EBC Chocolate Light from Viking Malt. The chocolate in particular is a great find with strong and unique taste.
Active malts in the mix are 1085 g leftovers of Simpsons Maris Otter Pale and Viking Sahti malt for the rest. 75 g Challenger and 15 g Citra hops for the duration of the boil. The recipe calls for 90 g of bitterness and of course I forgot to buy hops, so I had to fill in with the Citra.
Yeast was the Sahti standard fresh yeast, so I can call this a sahti-stout. Friendly, smooth mouthfeel as it always delivers. Next go at the recipe will need a new moniker though, as I want to try Alzymologist's malty lager critters :)
SOLVED: I was stupid. One litre less water in the kettle meant my temperature probe wasn't touching the water and strike temperature ended up being higher than intended, which obviously obliterated the enzymes and no sugar was produced.
First total failure of my homebrew journey, and I have no idea why... I was really looking forward to this brew, a pitch-black stout with smoked wheat, chocolate malt and black malt. For yeast, I was anticipating to try Alzymologist's speciality.
However, it's been four days in the fermenter and I've pitched three yeasts – first the Alzymologist (made a starter), then my usual fresh yeast without a starter and for the last desperate attempt some dry wine yeast – I can only come to the conclusion that my wort is poison. Not a sliver of CO2 has been produced. First yeast did produce heat in the wort for a day, but no CO2. Tried heating the wort, agitating and all, but it remains dead.
Some little changes in my process were made – 18 liters instead of 19 for mashing so that I could fit 900 grams extra malt in, and strike temperature up by one degree to 72 °C due to less water and more grain. Tomorrow evening I'm going to have to dump 20 litres of fine wort down the toilet and plan another brew day. Damn, this loss hits like having to bury a pet...
Sinne meni Ottawan sopimus silppurin ruoaksi. Piirsin tuon grafiikan, kun hekottelin jonkun PV-kuulapään vakuuttelua, että Suomi on VASTUULLINEN MIINOITTAJA. Tilasin eilen koekappaleen paidasta, ja jos toimii, niin kohta näitä saa... Kenties laitan printtiin mukaan QR-koodin, jolla pääsee ihastelemaan Ylen 'Suomi on vastuullinen miinoittaja' -otsikkoa.
Lemmitor @A_[email protected] in this community tipped that if the process serves and luck is on one's side, fermented birch sap can be better than champagne. Right now is the time when sap can be collected, so I'm giving it a shot!
The tree isn't terribly bothered, the tap hole is only a few millimeters deep. I only do one tap per tree.
Plan is to empty these tap bottles off several trees once a day into an intermediate container, use a Campden tablet per container and keep the intermediates in the fridge until I have enough, five liters maybe? Then one liter yeast starter, possibly with some cane sugar to lend a little extra aroma and colour (the sap is clear). Ferment fingers crossed. Serve force carbonated. Wish mi luck :D
... great time to get a brew going :D Yes, Big Brew is getting struck by a week-long strike starting today. Sure enough I hope the workers will get what they are going for. I know what I'll be getting, this is the fourth run of the lemon + ginger recipe and it's guud:D
I'm sharing this mostly to show my malt grind station ideas: making it operable by power drill (hand crank replaced with just a regular bolt) and having a vacuum cleaner positioned where the output falls so that it picks our the lightest dust. Helps with keeping the room clean as well as hopefully makes the beer a bit clearer. The hoover collects a fair bit of dust every run: I weighed it once and now adjust the amount of malt going into the grind up by 2 % to account for the lost dust: 1000 g -> 1020 g.
The Simpsons Maris Otter Pale Ale & caramel malts and the Viking Munich Light will be joined by a small amount of smoked wheat. Viking Malt says that this stuff can be used just like regular pilsner malt, being active and all, but it's going to add a very gentle smoke aroma. I'll be using more of it in my next dark Sahti x Stout batch, but I'll try a little bit on this one to get a feel for it.
Jaws?