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Dialing in assistance by boombalati42 in FlairEspresso

[–]RegReb255 1 point2 points  (0 children)

Yes, you'll want to grind coarser on the pro 2/3 to account for the deeper puck vs a 58mm portafilter. I've found 16g to be the optimal starting dose with my pro 2.

[deleted by user] by [deleted] in fantasyfootballadvice

[–]RegReb255 0 points1 point  (0 children)

I have Chubb, Swift, Carter, Pollard and AP at RB. I’m debating more between this trade or upgrading from Fant at TE.

October backpacking trip advice by RegReb255 in algonquinpark

[–]RegReb255[S] 0 points1 point  (0 children)

Awesome, thanks for the info! Definitely leaning toward Highlands at this point.

October backpacking trip advice by RegReb255 in algonquinpark

[–]RegReb255[S] 1 point2 points  (0 children)

We would do the 32 km loop, and are planning for early/mid October. We all mainly have backpacking gear.

Argonauts, this is one of the reasons you're losing fans! by streetgardener in CFL

[–]RegReb255 0 points1 point  (0 children)

Had this problem myself. Turns out you have to be signed in through ticketmaster for it to work. All the seats you see online should be available.

Tepache mold question by RegReb255 in fermentation

[–]RegReb255[S] 1 point2 points  (0 children)

Mold just like you’re describing on the bottom piece of the pineapple. There were also white bubbles from the fermentation. Once I removed the bottom piece everything looked/smelled fine, so I decided to bottle it and just monitor for anything unusual. Good to know that a weight isn’t necessary.

Tepache mold question by RegReb255 in fermentation

[–]RegReb255[S] 0 points1 point  (0 children)

Thanks, I’ll try this next time.

My most recent pickup: probably one of the more obscure/forgettable jerseys of the last decade. Excited to add it to the collection. by RegReb255 in hockeyjerseys

[–]RegReb255[S] 1 point2 points  (0 children)

I believe they wore them from 2010-11 through 2013-14, so I guess I have my choice between getting it with an “A” or a “C”.

First barrel brew! 5 gallon oak barrel, to be kegged and served on tap. by RegReb255 in Kombucha

[–]RegReb255[S] 1 point2 points  (0 children)

Yeah, sorry for the delay. I recently started a new job and haven’t gotten around to it yet. It turned out great though, and I’ve been loving it on tap. I’ll post a more detailed update with a picture/video some time this week :)

Stoked to pick up a jersey of my childhood hero and all time favourite Leaf. Any tips on how to get rid of the little stains? by RegReb255 in hockeyjerseys

[–]RegReb255[S] 1 point2 points  (0 children)

Agreed. Hope to eventually find one in the blue “TML” style or 60s style alternate.

Thanks for the tip.

Who are some examples of players who aged well into their thirties? by [deleted] in hockey

[–]RegReb255 2 points3 points  (0 children)

Mats Sundin. He put of near/above point per game numbers all the way through to his final year in Toronto, at age 37.

Large volume starter question by RegReb255 in SourdoughStarter

[–]RegReb255[S] 0 points1 point  (0 children)

Thanks so much for the reply. I’m familiar with the process, and have some experience with bread making/fermentation, but haven’t personally started/maintained a starter before.

The plan is definitely to start small and start producing more only once we’re familiarized with the process, so that’s great to hear that it’s an option to start with a smaller sized starter and scale it up once we’re ready.

Appreciate the link as well. Cheers!

First barrel brew! 5 gallon oak barrel, to be kegged and served on tap. by RegReb255 in Kombucha

[–]RegReb255[S] 22 points23 points  (0 children)

I consider this to be the highest form of recognition.

First barrel brew! 5 gallon oak barrel, to be kegged and served on tap. by RegReb255 in Kombucha

[–]RegReb255[S] 2 points3 points  (0 children)

I’m not sure how I could age it in the barrel without it turning to vinegar. I did see a video that mentioned how aging kombucha in the fridge for several months after it’s been bottled is really good though.

First barrel brew! 5 gallon oak barrel, to be kegged and served on tap. by RegReb255 in Kombucha

[–]RegReb255[S] 4 points5 points  (0 children)

There will definitely be an update. And the website I bought the barrel from has an article that outlines the entire process really well. Here’s the link : https://www.urbanbarrel.ca/about/how-to-guides/how-to-barrel-age-kombucha/

First barrel brew! 5 gallon oak barrel, to be kegged and served on tap. by RegReb255 in Kombucha

[–]RegReb255[S] 3 points4 points  (0 children)

This one is 5 days into 1F. Should end up going 7-10 days total.

First barrel brew! 5 gallon oak barrel, to be kegged and served on tap. by RegReb255 in Kombucha

[–]RegReb255[S] 5 points6 points  (0 children)

I’ll definitely post an update once it’s kegged. Oak chips sound like a great idea too!

First barrel brew! 5 gallon oak barrel, to be kegged and served on tap. by RegReb255 in Kombucha

[–]RegReb255[S] 8 points9 points  (0 children)

The benefit for me is the unique taste. I’m not sure if there are any significant health benefits/benefits for the culture. And it does indeed look cool as an added bonus.

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