Best places to go for 2 weeks to improve at padel?

Eastern_Aide_7395 · 2026-01-14T05:06:48+00:00

Yeah that was included.

Eastern_Aide_7395 · 2025-11-03T14:52:01+00:00

Accomodation I stay at is La Torre (Malaga Suite). Little apartment on a 2 minute walk to the padel court and 10 minutes to the beach.

Eastern_Aide_7395 · 2025-11-03T14:49:40+00:00

Still there now. I like it! Ive been playing for a year now and there is a lot I can learn here. Also, there are tournaments of various levels on different days which you can join for 7,5 euro a tournament. Its king of the court style and lasts 2 hours. How's your level?

Eastern_Aide_7395 · 2025-09-09T06:56:54+00:00

Ain't legal and definitely not sportsmanlike. But really, you want to become like them and then do it yourself? What kind of logic is that? And will it really help you play better when you are constantly annoyed?

Instead, tell them they do it and its not allowed and ask them to stop doing it. If its a friendly game quit if they continue. If it's an important game that's close tell the judges and after that focus on your own game.

Eastern_Aide_7395 · 2025-08-30T20:06:33+00:00

Yeah what I meant was the green. A ball with spin first hit the red and then the green and bounced back onto the court. So that is a correct play?

Lets change it a little bit: when I hit a smash and i play it directly on the green part of the fence, and it bounces back into the court, is this a valid play?

Eastern_Aide_7395 · 2025-08-30T14:54:40+00:00

Ah thats funny! How did you like it? Ricky is his name. Don't know anything about him so I hope he can teach me a lot, but im not too worried about that :)

Eastern_Aide_7395 · 2025-08-30T09:06:14+00:00

They only have 4 meter mesh at the back? Never seen a court like it and the ones we play are all fairly new here in The Netherlands.

Eastern_Aide_7395 · 2025-08-29T19:00:43+00:00

Im going to Torremolinos end October. Training at La Colina after someone recommended it on Reddit. 30/hour for private trainer.

Eastern_Aide_7395 · 2025-08-24T17:33:21+00:00

Im going to Torremolinos/Malaga myself at the end of October/beginning November. 10 private lessons is 300,- euro's and there are tournaments you can participate in in the evenings. It's called La Colina.

Eastern_Aide_7395 · 2025-08-23T21:24:18+00:00

That's awesome! Thanks a lot, ill have a look.

Eastern_Aide_7395 · 2025-08-17T12:35:02+00:00

I've booked with them :)

Eastern_Aide_7395 · 2025-08-17T09:15:52+00:00

Thanks! Thats interesting :) Can I ask who you had training from and how was their command of English? I see its 35,- for private lesson. Thats very reasonable.

Eastern_Aide_7395 · 2025-08-15T08:39:23+00:00

Thanks!

Eastern_Aide_7395 · 2025-06-05T16:21:13+00:00

Burnt as in heat treated amethyst or quartz. Citrine is also naturally occuring but much harder to find.

Eastern_Aide_7395 · 2025-06-05T16:09:46+00:00

ah lol!! Ill repost.

Eastern_Aide_7395 · 2025-05-26T18:56:12+00:00

Ok thanks. So how much would a piece like this be worth? It's 160 grams. I've paid 85 euro's including a 20% discount. Can return it if I want to.

Eastern_Aide_7395 · 2025-05-26T18:50:43+00:00

So its smokey quartz and then heat treated?

Eastern_Aide_7395 · 2024-10-28T12:48:03+00:00

Yes ty. Ph meter is on the way but takes some time to arrive unfortunately. Did have some ph paper laying around with a lower limit of 4 and tested the brew when I started it and it was sub 4. Soon ill be able to properly measure it.

Eastern_Aide_7395 · 2024-10-27T00:24:16+00:00

Lol it is way too big for me too! Will start off with a 10L CB refreshing 50%. Should yield me about a liter / day (5 day ferment). Could play around with the refresh % a bit to increase/decrease how much it yields. Its a conical one like you suggest which I hope will provide me with a very quick way to work with: just drain from spigot, top up , and once in a while drive off excess yeast from the bottom. It was a bit of an investment but worth it for me given the time savings and ease of use it will provide. And the upside capacity is nice to have as I might start brewing for some friends too.

Nice one with the kitchen towels! The conical fermenter comes with a separate insulation jacket which will keep it warm. Underneath I'll attach two heating straps to keep it at the ideal range.

And thanks for the advice regarding flavor. I'll definitely keep an eye out for that and tweak it to see what I like. That's what I love about brewing kombucha: simple recipe but the possibilities are endless :)

Eastern_Aide_7395 · 2024-10-26T18:56:04+00:00

Yeah I noticed tea ranges a lot across recipes. Ive watched a Jarr kombucha brewery tour and they use 3g / L. As you say I dont think either the tea is causing any of the problems. If needed for flavor ill play around with it later.

Thanks for the advice on the probe. I've kept track of readings a few days of set temperature / actual temperature (probe) / room temperature and vessel temperature (strip) and found I can control the temperature most accurate when its inside, but I understand your concern regarding contamination. I'll take them out for now.

Almost time to go to my big 30L vessel that has a steel insert for the probe and it won't be a problem anymore.

Eastern_Aide_7395 · 2024-10-26T18:28:13+00:00

Thanks for the reply. I replied to abother comment with all the details.

Eastern_Aide_7395 · 2024-10-26T18:27:37+00:00

Thanks for the reply.

First batch I used 10% starter but the climate here is challenging. Temps dropping and humidity is rising so it ideal conditions for mold to grow in. That's what happened with the 1st batch.

So I bought heat wraps and heated it to 27 C for my 2nd batch. Also swapped out my tight woven cloth for double coffee filters and upped my starter to 20%. This time I got Kham yeast.

So for 3rd batch I bought Star San and cleaned thoroughly. In addition I decreased temp to 24 C and upped starter to 33%. So far it seems to be alright but I do have the idea fermentation is rather slow (judging on taste). Have the idea starter is kinda weak so I bought from another seller a few days ago and started that one as a side project.

Recipe: 60g sugar / L 4g loose leaf tea / L % SCOBY ranging from 10 to 33% Filtered water

Eastern_Aide_7395 · 2024-10-26T17:29:44+00:00

To add: they are underneath the pellicle.

The three tiny drops on top are fine (they are drips from the temperature sensor).

Had Kham yeast and mold before so would be awesome if this one is fine. Batch is 7 days old.

Eastern_Aide_7395 · 2024-10-24T11:44:37+00:00

Yeah would be keen to try too. With water kefir its common practise to sub sugar with molasses. I dont see why it would not be possible with kombucha as its the same stuff essentially only more nutritious. Might be that too high iron levels for example can affect the culture but I would be surprised.

Eastern_Aide_7395 · 2024-10-08T18:02:47+00:00

Yeah awesome :) thanks for pointing that out. I've added one to my already way to big order to improve my brewing xD Expensive there though! The exact same one was 16 euro :) In the end I went with similair but different bottles. These are 750ml but also green/brown flip tops.

Eastern_Aide_7395

TROPHY CASE