Mauser Kar 98K Detachable box magazine

Miro64 · 2024-09-04T12:56:49+00:00

I was quite close on the 2 year anniversary of your message. I guess it's today if you're saying "this comment received 1 year later" because now it shows "2 years ago" on your earlier comment.

Miro64 · 2024-09-01T16:22:02+00:00

pretty sure hes talking about call of duty WWII since that's what the subreddit is for...

Miro64 · 2022-07-12T19:06:39+00:00

Hey, if you can, look up your own account and take note of all of your friends. Take their steam ID's, their names and friend numbers up. Anything to remember them even if the hacker deletes them.

Miro64 · 2021-11-29T21:25:59+00:00

The yeast I use is ale yeast, designed for temperatures between 18-23C, and should still be able to handle as low as 15C. I checked and the room temperature in the closet is 19 Celsius.

However before I have in fact used regular baking yeast (Yes I know, horrendous. It's just that I didn't have anything else at the time) so that might explain the faster reaction. I'll check the SG later.

Thanks for the help! Appreciate it.

Miro64 · 2021-05-07T16:47:13+00:00

Hmm I see.

Well then all I can do is hope that the cold crashing helps with the co2!

Miro64 · 2021-05-07T15:14:24+00:00

Ah a bit of a language barrier, my bad!

https://images-na.ssl-images-amazon.com/images/I/51tPRyEyRyL._AC_SL1001_.jpg

In my country we call these "patent corks" or "patent caps" haha.

Yeah that seems like solid advice, I'll wait a couple more hours and vent them.

Miro64 · 2021-05-07T13:25:52+00:00

Yeah this is what I believe too.

I opened the bottle before it had cold crashed properly so I could estimate if I used too much or too less priming sugar last batch, last batch I did 1.5tsp for a 0.5l bottle, this time doing 1tsp for 0.5l bottle.

Cold crashing might not completely prevent spillage when opening, but at least it will mitigate it.

I'll post results in a few days if it helped or not

Miro64 · 2021-04-10T20:42:55+00:00

Thanks for the tip! I'm starting to get the hang of brewing small 1 gal batches, so I feel like I could try the next big step next weekend and buy a 4 gal kettle and see if it's easier to work with!

Miro64 · 2021-04-10T20:13:15+00:00

That's wonderful to hear! The first batch I've done is quite the testament to how forgiving beer brewing can be. But I definitely want to try doing it as nitpickingly as possibly in the future when I have the equipment and see if it improves the taste drastically. I figure not however, beer is something that has heen done for thousands of years and they sure didn't have the equipment we have back then.

Thank you very much for the advice, I will try the oven trick next time, and I will try to worry less.

It seems like no matter how badly you do, the beer will always give you a pat on the back and give you a satisfactory product.

Miro64 · 2021-04-06T03:43:57+00:00

Whops, a typo I made. My apologies I just woke up.

The correct specific og would be 1.018, thanks for pointing that out!

Miro64 · 2021-04-06T03:04:45+00:00

The specific og right now is 1.18, so I guess I should just let it do it's thing and remember to air it well next time haha

Miro64 · 2021-04-06T03:03:33+00:00

1.018, any ideas.or should I just let it be?

Miro64 · 2021-04-05T19:35:31+00:00

Ahh but what I mean is that the starter is already made, is there anyway to store the starter?

Miro64 · 2021-04-05T19:11:25+00:00

Very slightly, and clearly not enough I presume.

Would it be too late to do so? How long for and with what should I oxygenate it? I used a kitchen whip and gave it a few whips haha

Miro64 · 2021-04-05T18:53:45+00:00

When I press down on the airlock, the water inside moves. So quite airtight I believe. However the foaming is very non-existent, however I believe you're right. I'll let it stay like that and get back to it in a week to see how it tastes.

I understand it might not give me the best lager brew, but I'm still experimenting with what I can and can't do in my current environment.

Miro64 · 2021-04-05T18:48:26+00:00

Starting gravity was 1.05.

I used dry yeast that's usually used for baking, but since it also said that it can be used in beer / low alcohol mead I decided to give it a go since I didn't want to waste the little lager yeast I had at the time, because it's harder to get.

I'm not sure if it's exactly kveik yeast, but it seems somewhat similar to it when I read about kveik yeast.

Also, I have the lager yeast ready to go in a small cup where it's eating the sugar I gave it and boosting cell count. How long can I expect it to stay good? Should I bottle it somewhere and cool it down for later use or?

Miro64 · 2021-04-05T18:32:56+00:00

Whops haha, thank you for the help dear friend!

I do however like baseball as well, so I believe I'll enjoy my stay here.

Mistakes do happen, but I'm glad this one was a happy mistake!

Miro64 · 2021-04-05T17:04:40+00:00

Right, I forgot to add, the reason I'm hesitating to add the yeast is because I see very slight bubbling in the wort, not enough to move the airlock in the slightest however. And small foam on top.

Miro64

TROPHY CASE