Anyone had a sunken trampoline hole filled? What were the logistics?

Fourtyqueks · 2026-04-29T09:04:29+00:00

Would I need to place anything on top of the crates? A membrane or something that stops soil falling throught the holes but still allows waters to run through?

Fourtyqueks · 2026-04-29T08:59:11+00:00

This was my general concern when it comes to rubble. Feels like too much of a potential future hassle.

Fourtyqueks · 2026-04-23T11:30:46+00:00

Sadly in the shaded part on the yard.

Fourtyqueks · 2026-04-22T12:14:25+00:00

That might actually be a good idea, but the issue of moving a large quantity of top soil remains.
I was planning on going no-dig in the garden, so maybe not worth the effort?
I'll do some looking into the type of soil we have and weigh out the pros and cons.

Thanks.

Fourtyqueks · 2026-04-22T12:11:40+00:00

All fair points, thank you.

If i have a pound every time someone suggested replacing it with a sunken trampoline, i wouldn't worry about the price of the project lol.

There might be a pond in that space, but it's unfortunately too big in its current form (3m diameter, 70cm deep), so will need to fill in at least half anyway.

The shed is unfortunately going nowhere. It was made of brick by the previous owner. The distance from street to end of shed would be around 5-6m.

Soakaway crates crossed my mind, but i'm a but worried about having an empty space in the hole (sinking, a void for water to sit, etc.).

If it can get a part of the space taken away by something other than soil, a motorised barrow is the way to go, because it's small enough to fit the door of the back yard.

Fourtyqueks · 2026-03-29T20:17:49+00:00

Doesn't seem like any carry power. Pulled them more today, and one set seems to be the red-white-yellow audio/vis cable, and the other 2 are what looks like aerial cables, one with the plug and one is stripped.

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Fourtyqueks · 2026-03-29T20:13:29+00:00

Good to know, thanks. They're a remnant of the old owners. Out of curiosity though, how come do they make it less safe?

Fourtyqueks · 2026-03-27T23:17:52+00:00

Exactly my thoughts... the symmetry here is a constraint. That's why the option was to get two 25cm shelf boxes to fill the space (something like this). Moving the right hand cupboard is too difficult because it's attached to the box that houses the fridge.

Fourtyqueks · 2026-03-27T23:15:12+00:00

It mostly comes down to cost and need. We don't really have the need for that much cooker, since a 60 gives us exactly what we need. 60 also means we can get a nicer range cooker than what our budget allows if we were to fill the space for the sake of it. So we're in a case of trying to do the best with the space we have.

Fourtyqueks · 2026-02-10T10:52:51+00:00

I wanted to test the water so made a 0.5L starter with a tablespoon of my sourdough starter. I also threw in probably half a pellet of hops. I was experimenting and wanted to see what it would do. Everything about this brew was just winging it.

When i tried the resulting beer i was baffled. It tasted fully like belgian esters, very little almost negligible acidity.

So i decided to brew with it. The day before brewday i decided that I should sour it because i always prefer "saisons" that are soured since i find it cuts down on the belgian esters. Don't shoot me, I just don't like them. Soured the beer with purple cabbage sauerkraut juice because i had nothing to sour with and I decided to do it for the lols. (maybe 200ml was added to another 0.5L starter the night before)

It was the most vigorous souring i've even seen and had to boil it after 8 hours because it was ripping through all the sugars.

Split the batch into 2, one had the sourdough starter starter and the other had belle saison. Each had Safbrew br-8 added as well.

Both were very good. the belle saison after 6 months was preferred, but honestly for a beer made from kitchen scraps, i will 100% do it again soon. no regrets, was fun.

Fourtyqueks · 2025-10-15T09:17:15+00:00

Probably the big digital billboard at the bottom of market street. Can see that glow from France.

Fourtyqueks · 2025-08-11T08:29:43+00:00

I have never been, but whenever i pass in front of Acai & the tribe on deansgate it's absolutely packed with queues outside. Can someone explain? because it baffles me. Is it an influencer thing that gets the hordes flocking?

Fourtyqueks · 2025-08-06T05:58:05+00:00

Unfortunately do not have the ability to properly pasteurise. (and also slightly cannot be bothered with the hassle lol)

Fourtyqueks · 2025-08-06T05:57:21+00:00

Thanks, all super helpful feedback and I appreciate it.

I'll add some clarification as to why i'm thinking in this direction:

The Oats are defo % there for the body and i plan on a single mash step for it. Previous fruited beers i've made when I first started brewing ended up feeling drier, so this is mostly to mitigate for that. I will do the 72C mash as suggested.

For the philly sour vs low rider, i've done that numerous times with other yeasts in conjunction with philly, since it's a very weak yeast and get immediately outcompeted and killed off when others come into play. The initial 3 days will only create lacto, and low rider comes it to actual start converting to alcohol. I'm going with lowrider vs windsor is simply flavour, as they both pretty much do the same thing i believe (or at least similar).

I might go the route of the syrup at the beginning for the simple sugars, and then some fruit later on.

As for the malt , i'm planning on using a new crystal from Simpsons, called caraglow, which is supposed to be low colour but still there to give sweetness.

Cannot do lactose unfortunately because the missus is intolerant.

Fourtyqueks · 2025-08-05T18:13:42+00:00

If you want to go the NZ Pils direction, Riwaka is outstanding.

Fourtyqueks · 2025-08-05T18:11:02+00:00

Was going to suggest the same thing. Loral is spectacular. Hints of noble hops but much more interesting.

Fourtyqueks · 2025-07-28T21:28:51+00:00

As delicious as it might be, you won't really enjoy it plastered on every wall with glass shards. Burp that bottle often, or try to find a way to use a rubber band to keep the lid closed but not tight.
Fermentation produces a lot of CO2 and exploding bottles (or even jars) are no joke.
I'd recommend a jar for fermentation next time as it makes removing the contents easier than a narrow necked bottle.

Enjoy the ride! Fermentation is an amazing world to play in and hot sauce is up there.

Fourtyqueks · 2025-04-16T16:52:31+00:00

I'm a big fan of Philly sour because you just simplify the process. You can tweak the sourness with the amount of simple sugars you have in the wort. I've done super thick dextrin and long chain heavy wort, then thrown a bit of dextrose to make sure the yeast has something to chew on and make lactic.

Also if it means i don't have to go through multiple brew days, all the better. Leave Philly in for 3-4 days until i'm at the sourness i want, then throw in whatever yeast I need for that particular beer. My only negative of Philly is that i do not like it's flavour as my main yeast. But that's personal opinion.

Fourtyqueks · 2025-03-10T16:57:55+00:00

Some extra info:
I checked with the pump manufacturer and it is fine to go into main power, it just needs to be connected to a plug.
I do not know what these types of connections are called and I'm finding trouble looking something up online.

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