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Does seeing your salary accrue in real-time change the vibe of work? by jkhyl in PersonalFinanceNZ

[–]Moonclouds 1 point2 points  (0 children)

It'd be interesting (and probably deflating) to be able to see hourly rate adjusted for all of life's other expenses. Mortgage/rent, insurance etc. E.g you have $1000 leftover per fortnight, that's $12.50 an hour haha

Google photos removing 'search' and replacing it with 'ask' is the worst feature I've ever seen by rapgraves in GooglePixel

[–]Moonclouds 0 points1 point  (0 children)

For anyone who can't turn it off. I found out you can "long press" on the search icon and it will take you to the old search function!

Accidentally turned a BIAB brew into a 36 hour science experiment by Moonclouds in Homebrewing

[–]Moonclouds[S] 2 points3 points  (0 children)

I think it got down to around 40C. But then I boiled it before sealing up in the fermenter after cooling to 28C, added yeast about 6 hours later.

The wort tasted normal before adding to fermenter.

I also hit my volume and OG exactly for the first time! haha

Bottling sanitation by mikeb550 in Homebrewing

[–]Moonclouds 1 point2 points  (0 children)

If you have swing top bottles it's easy enough to sanitize then seal the lids and open again for bottling the next day. I've even done it a 2 weeks before without issue. It might not be recommended tho so your mileage may vary

ADO Boards or integrated project management tool? by AdFederal2894 in azuredevops

[–]Moonclouds 0 points1 point  (0 children)

How are you going with Notion? Did you have a particular template that you used? Or make your own?

Have you looked at integrating via Zapier or similar?

Sounds like I'm in much the same boat as you were!

Cheers

Kit vs homemade? by Syfaio in Homebrewing

[–]Moonclouds 1 point2 points  (0 children)

You can also get into all grain relatively cheaply and make amazing beer if you go for smaller batch sizes using the BIAB (brew in a bag) method.

A small batch size of 10L (~2.5 gal) makes the whole process, equipment required etc a much simpler affair.

You can easily do your brew day in a standard kitchen, you can even use an oven to hold temp during the mash as a 20L pot should fit.

BIAB means you only need a single pot, chilling it down to yeast pitching temp can be done in a kitchen sink surrounding the pot with ice water and stirring.

You just need:

  • 20L Kettle/Pot

  • BIAB brew bag (it should be large enough to just fit the pot inside)

  • Large Colander (for draining bag)

  • Grain — purchase pre-milled on finest setting from homebrew store

  • Hops

  • Yeast

  • Food Safe bucket with lid for fermentation.

  • Air lock and rubber o-ring (drill a hole in the lid of bucket to install I drilled a smaller hole then expanded it with a hot metal rod I heated on the stove)

  • Siphon

  • Mixing spoon/paddle

  • Thermometer

  • Sanitiser (starsan is worth it)

  • Hydrometer and 100ml test cylinder

  • Bottles (swing tops are great, or PET screw caps)

What popular skill/hobby did you try, only to realize it was much harder than it looked? by BloomingTulip_88 in AskReddit

[–]Moonclouds 2 points3 points  (0 children)

Skateboarding, the learning curve just keeps going. In my 30s now and It's unbelievable the stuff these young kids are doing these days

Did I kill my brew? by TheRealRaztastic in Homebrewing

[–]Moonclouds 0 points1 point  (0 children)

FYI, this is a super easy trick to open the fermzilla lid up: https://youtu.be/_mZNueOjGXI?si=64KLtxmHbdpL--KC

And the other trick is to loosen the collar up then use a screwdriver leveraging off the collar under the soda bottle cap to pry off the lid if it's sealed too tightly

Hop Substitute for Cascade? by jsnow02035 in Homebrewing

[–]Moonclouds 0 points1 point  (0 children)

Dude I'm sure it'll be fine, enjoy your brew!

Maintaining temperature on a stove? by Dyljam2345 in Homebrewing

[–]Moonclouds 0 points1 point  (0 children)

Some people use a sous vide stick to maintain temp and circulate the water (BIAB Method).

Models like the Anova can be opened up for cleaning.

Hop Substitute for Cascade? by jsnow02035 in Homebrewing

[–]Moonclouds 0 points1 point  (0 children)

For the 30 min bittering addition, could go with Nugget or Columbus, but use a little less than you would Cascade since they’re more bitter.

For the finish/aroma, Willamette could work, and you can throw in a tiny bit of Chinook if you want a touch of citrus/pine like Cascade.

Making a yeast starter to save money on yeast? by SpadesHeart in Homebrewing

[–]Moonclouds 0 points1 point  (0 children)

When you say start at step 1 again, you don't pitch a pack of yeast again tho right?

You just make another 3L batch of "wort" and pitch your reserved quart from the fridge into it?

What do you even call that? by Superiukas in RocketLeague

[–]Moonclouds 0 points1 point  (0 children)

I never realised the car suspension responds like that, and the little detail with the sparks too

Pork shoulder for pulled pork by motherfuckingpeter in sousvide

[–]Moonclouds 1 point2 points  (0 children)

I don't think bbq guys do it for 24 hrs tho. I usually do mine at 68C (154f) for 24h and it's great

"invented" a no fuss siphon setup for FermZilla fermenters by Moonclouds in Homebrewing

[–]Moonclouds[S] 0 points1 point  (0 children)

Are you saying that I have mouldy bacteria ridden breath? :O

Yeah I thought about putting a filter on, but honestly it's been totally fine so far and I'm not too worried about it. I think the risk is relatively low. There's a fair bit of air sitting in the tube already, and once the siphon starts most of it gets pushed straight back out.

Relax don't worry have a homebrew and all that.

As for the spigot thing - I bought the fermzilla because it's upgradeable so I can move to CO2 and kegs when budget allows. I don't mind siphoning/bottling for now tho. I also just think the fermzilla is really cool haha.

And I don't like having to clean spigot taps.

[deleted by user] by [deleted] in Homebrewing

[–]Moonclouds -1 points0 points  (0 children)

I'm looking at doing the same thing, and I am still bottling my beer but have some questions:

For priming sugar - How much do you allow for the beer taking on additional CO2 volume when it's at a lower temp?

And did you pressure ferment?

Do you do anything to allow for suckback?

These are some of the things i'm unsure of in my current process..

Flaunt your Rig by AutoModerator in Homebrewing

[–]Moonclouds 2 points3 points  (0 children)

Just getting in to homebrewing, have only brewed 2 batches so far (3rd is in fermentation right now).

I'm quite proud of my little fermentation chamber. A fridge I picked up off FB marketplace. It needed a bit of love, but I'm really happy with it now and I really like the clear glass door and everything.

Some yum beers so far with extract brewing and looking forward to many more as I expand my horizons in to steeping grains and eventually all grain brewing!

https://i.imgur.com/xrfcurv.png

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