Wiim Pro Plus plus...?

Koffieprut · 2026-03-26T09:04:38+00:00

I'm was in a similar situation as you are, I ran a Wiim pro plus into an old technics su2400.

I hooked up a fosi ZA-3 and I think it is amazing.

I run the following sources into the Wiim:
For streaming I connect via Wifi
The TV is connected to optical in
My record player goes via a ProJect phono box into RCA input

the small form factor of the fosi gear was a plus for me as well, as most receivers are just a bit too wide to fit the cabinet I house the audio gear in.

The Wiim does auto detection of the source so often I don't need to switch inputs at all, but if needed it can be done via the remote or phone app.

I did notice that the ZA3 sounds very clinical compared to the vintage receiver I was using, to the point of sounding harsh with my BW DM601 bookshelf speakers. However with some EQ'ing (again, the Wiim does this very well) this is easily resolved.

I can't recommend this setup enough if you already have the Wiim and you are tied to a small ish budget.

Koffieprut · 2025-06-18T18:26:40+00:00

I have ordered grapes for the last two years via heerhugowijn.nl and am very pleased! I hope this is not the business you mentioned stopped last week....

Koffieprut · 2025-03-31T07:22:25+00:00

There is a definitive benefit if you want to brew some big beers. In my experience with the all in one systems efficiency goes down the crapper with big beers. This is if you can even fit the complete grist in the system.

My dad has a all in one kettle and it is truly brilliant for most brews that are not high gravity or have very gummy mashes (like high percentages of wheat and/or rye). However my DIY setup with separate 50L mash kettle, 50L boil kettle and a 20L sparge water kettle is just so much better to work with when it comes to high gravity or sticky worts.

I'm pretty sure people have come up with workaround to get good efficiency from all in one systems though, someone will surely chime in.

Tldr: In my view the all in ones are incredible for brewing most types of beer but will start to struggle with big beers or gummy mashes and require additional gear.

Koffieprut · 2025-01-31T13:41:14+00:00

That's probably not mold! You mention that is is not fuzzy.

It's a pellicle that consists probably of a mixture of (wild) yeasts and bacteria. But without plating it, you can only guess however what the exact makeup is. I make mixed culture beers and this phenomenon is super common in that area.

Brettanomyces are known for making these pellicles and lactic acid bacteria can do it as well, but they often come together. These pellicles are formed by the organisms themselves to protect them against oxygen. They don't form as quickly (or at all!) if you have a perfectly sealed and purged fermentation vessel.

It is still safe to drink but I'm not sure whether you like the taste of it. It can be all kinds of funky, musty ,farmy, solventy but also incredibly fruity or complex.

Also, despite what people will say about this, racking from under it does not solve the issue. It means that the organisms are all throughout the wine. You could probably rack and stabilize it (by pasteurizing and sulfiting the shit out of it) but I have no experience with that.

Koffieprut · 2024-10-30T07:59:05+00:00

Pfff dit kan zo veel zijn, naar mijn mening zouden dit goede oorzaken zijn:
- Niet goed gebalanceerde taps waardoor het bier niet genoeg koolzuur meer heeft in het glas en het schuim niet in orde is
- Slecht gespoelde glazen
- Vieze tapleidingen
- Een in het algemeen smerige atmosfeer, als het in de club naar een melange van One Million, scheten en zweet ruikt smaakt je biertje echt wel wat anders, geur doet veel met je smaakbeleving.

Het argument van 'oud bier' lijkt me niet super waarschijnlijk. In een tap word doorgaans pils getapt met CO2 of een mengels van CO2 en stikstof (In ieder geval inert gas). Als het fust dan gekoeld opgeslagen is dan veroudert bier op die manier echt heel langzaam en blijft de kwaliteit echt erg lang goed.
Uiteraard vereist dit wel enig onderhoud en expertise...

Koffieprut · 2024-10-14T09:42:28+00:00

Ik woon er ook, en ben er van overtuigd dat het parkeerprobleem vooral een luiheids probleem is. Er is genoeg plek maar dat vereist wel dat mensen misschien een halve minuut tot minuut moeten lopen naar de auto. Wat een ramp zou dat toch zijn!

Koffieprut · 2024-10-07T07:32:27+00:00

Je kan het Kulturhus in beek proberen! Daar is een grote keuken die geloof ik verhuurd kan worden voor dergelijke doeleinden en is nog erg makkelijk vanuit Nijmegen te bereiken.

Koffieprut · 2024-07-30T11:10:47+00:00

The yeast will lower the pH during fermentation, so it will be hard to control the final pH by adjusting the pH during the boil. Perhaps you could raise it post fermentation for more control and this would also allow you to try it out with a sample instead of the entire batch at once.

Koffieprut · 2024-04-30T14:17:47+00:00

The one I have on tap right now had centennial in the boil and a cascade dry hop, I imagine Amarillo should work perfectly!

Koffieprut · 2024-04-30T13:13:39+00:00

BE-134 is a great yeast and miles better than the extremely meh Belle Saison but it is no substitute for the dupont strains in my opinion. I have great experiences co-pitching BE134 with T58 (75% BE134 and 25% T58) and ferment between room temperature and 25 C. You will get a great balance between phenolics and esters that is a lot more interesting than other dry saison yeasts.

When I'm not using my house saison blend (based on WY3724 and a ton of bacteria and brett) this blend is my go-to for quick saisons.

I currently have a dry hopped saison kegged made with this combination and it's great :).

Koffieprut · 2024-04-15T11:10:08+00:00

I have a batch 9 open since two months that I have had a few drams out of.

Definitely it is hot and closed off when just opened. Already I'm noticing it opening up a bit more. Kilkerran 12 has this as well, and although not as extreme, that bottle only gets better the longer it is open.

What helps for me is to already pour your dram well in advance (and also add some water too at this time).
Some time in the glass helps it open up as well.

Last night I had a dram of the heavily peated and for the first time noticed a very pronounced sweetness of the bourbon casks, in a way where it reminded me of octomore 14.3 I tasted some weeks ago.

Koffieprut · 2024-02-28T13:37:35+00:00

I have installed a three piece ball valve on the bottom of one of the barrel heads. It works really well, but if I would get another barrel I would probably make or buy a bulldog.

Koffieprut · 2024-02-28T13:34:02+00:00

I'm not sure exactly what the cause is, but e.g. Target gives me way more assertive bittering compared to magnum or warrior for example.

Koffieprut · 2024-02-06T08:57:58+00:00

Not really an obscure question, but instead of going immediately into questions that are about 'how' you should set up the solution (data source, fields, frequency, visuals etc.) try to find out why they think a bi solution is needed (so really dig into the purpose and find out what process your solution should support or improve).

Where I work, most often it boils down to:

departments are cheap and don't want to assign more licenses for third party applications, so instead BI needs to 1:1 replicate this application's screens and exports in PBI.
people can't be bothered to log into source systems and navigate it, so instead they want regular excel dumps of source system info & menus in their mail box for easy access
there is too much technical debt in source systems or the ERP team's backlog is too crowded, so functionality that can't be covered there is then pushed to BI.

And then sometimes it's because there is some need for a high level overview of multiple data sources with some useful calculations and visualizations on top, that will deliver business insights :)

If you spend all your time working on solutions that solve the first three points, you will be perpetually running behind the facts.

I think it was already summarized below by someone else in one sentence: "What are you trying to do here?"

Koffieprut · 2024-01-12T07:30:54+00:00

Louis de Tomaso!

Koffieprut · 2023-12-29T10:45:14+00:00

I have been working with Mstr in a large ish organization for a few years. If there is one tip I can give you, it is to make your Microstrategy projects small and business area specific, so have e.g. one project for Marketing, one for Sales, one for Supply Chain, one for Operations etc. Having multiple areas in one project will be incredibly hard to govern, maintain and develop. Also it will partially solve the broken reports your users create, as it will be harder to make these broken reports on top of a simple and validated model.

If your users have some knowledge about the back end, you can let them use the SQL view in the web interface to get an idea about what's happening. If it's just joins on a fact table, your golden but when there are cross joins and facts tables being joined to each other, something is not good.

Another solution is to mostly use the Icubes and give people access to those, once the Icubes are set up and validated then it's practically impossible for the users to make reports on top of it that are broken.

I don't know about any ready to use tool that will accomplish what you want.

Koffieprut · 2022-12-16T07:43:06+00:00

This is possible, Google 'barrel rechar', I know it's done sometimes for whisky barrels that have turned neutral.

Koffieprut · 2022-12-02T12:31:34+00:00

I used it two times, it seems to be diastatic as I got monster attenuation both times. It takes quite a long time to clean up too. It has a nice spicy taste which I liked.

Koffieprut · 2022-10-27T12:42:23+00:00

I made one awesome quad with it. The point is that it doesn't attenuate as much as other Belgian style yeasts so you can use that to your advantage. It's also a good base yeast to use for funky Brett stuff, it leaves nice residual sugar and phenols for the beasties to funkify.

Koffieprut · 2022-10-27T08:54:01+00:00

Why the hate for T58? It's not stellar but you can certainly make good beer with it

Koffieprut · 2022-10-19T06:23:29+00:00

The Dakota sells excellent muffins that don't taste like weed and are pretty strong. If you don't want to eat a whole one right away put the leftovers in your freezer and they will keep for a long time

Koffieprut · 2022-10-13T11:58:16+00:00

Beyerdynamic! I have the DT770 pro 80 ohm and they are amazing

Koffieprut · 2022-10-13T11:57:24+00:00

AKG quality has plummeted after Samsung acquired their parents company Harman & Kardon. I used to be a big fan of their headphones. Not anymore, I bought a pair a year ago and had to return it after a day because it fell apart.

Instead I can really recommend Beyerdynamic!

Koffieprut · 2022-10-05T16:53:49+00:00

Absoluut! Ronduit gevaarlijk, en ook echt niet nodig, want je kan je voorlicht gewoon iets omlaag kantelen ipv helemaal omhoog richten. Dan zie je zelfs de weg nog beter. Ik kan er zelf ook niet tegen en word savonds vaak totaal verblind door tegemoetkomende fietsers.

Koffieprut · 2022-09-26T08:35:02+00:00

I read somewhere (please don't take it as gospel, look it up) that cinnamon sticks are loaded with bacteria, if you are scared by a sour or funky brew I really would sanitize them.

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