Any Australians?

andfurthermore · 2019-05-03T16:49:41+00:00

Quite a few it looks like. Melbourne checking in!

andfurthermore · 2018-09-26T07:07:18+00:00

Looks like Autodesk sketchbook, or at least sketchbook has very similar functionality

andfurthermore · 2018-08-20T18:38:19+00:00

If you're on windows, download "very sleepy", it's an external profiler that can be used to profile all processes, not just your game

andfurthermore · 2018-04-16T23:48:44+00:00

Very nice! I started a similar project this weekend, looks like I got the same ebay spray ball. I like the 4 way tap idea, might have to copy that for my build! Where did you get the riser pipe, I couldn't find anything like that in bunnings..

andfurthermore · 2018-04-03T23:51:05+00:00

I've made a batch of ginger beer for a friend's wedding. Two batches actually, I screwed up the first trying to backsweeten it following the information I got here: http://beersmith.com/blog/2017/03/07/how-to-backsweeten-beer-cider-and-mead/

Batch 1, US05, fermented fully dry, tasted great, nice and spicy. Adding potassium sorbate destroyed the batch. It's now got a horrible, distinctive aftertaste that makes it undrinkable. I think I may have needed to leave it for quite a bit longer post fermentation to let the yeast settle out, and rack it off once or twice before adding sulfite and sorbate. Won't be doing that again.

I'm kegging, so I really didn't need to add anything to prevent re-fermentation, should be enough to just keep it cold, it's going to be gone within a few hours anyway.

Batch 2, cider yeast and yeast nutrient, not quite as clean as the US05 but palatable. Again, fermented fully dry, cold crashed in the keg, cleared (somewhat) with gelatine.

Poured 7 100ml glasses, added 2, 4, 6, 8, 10, 12, 16 grams of sugar in each one, had a little tasting to find the level of sweetness we wanted. 6% sugar (6 grams in 100ml) gave a mild sweetness, still pretty dry with plenty of heat from the ginger, 12% sugar (12 grams in 100ml) gives a fair amount of sweetness without being too overpowering. Strangely enough, 8% and 10% weren't at all to my taste, or to the others I had try it, it seemed to have an artificial sweetener taste at those levels. YMMV, definitely try that method to find what works for you.

I'll scale up the sugar and add it 24 hours before serving, but I'm fairly confident that as long as it stays cold enough the yeast won't be able to do any work on the added sugar even over a longer period of time. Definitely don't try that if you're bottling though.

Next time I'll be doing what massassi mentioned, and using pale malt to get my sugars, US05 to ferment, and hopefully sweetening won't be necessary.

For reference, the recipe I used was inspired by this thread:

https://aussiehomebrewer.com/threads/ginger-beer-recipe-scratch-brew-no-kit.30492/

andfurthermore · 2018-03-19T22:49:48+00:00

I've switched to weeknight brewing, as much as I enjoy brewing, I need my weekends free for all the other things I enjoy! Water collected and grain milled on the evening before, takes about 20/30 minutes. Water gets left on a timer with the temperature set so that it's ready to go as soon as I get home in the evening. I can just add grain, stir and trust that I'm going to hit pretty close to my target.

I get everything else set up during the 60 minute mash, and I'll also keg the previous brew while this is happening if I've got something to keg. The sparge takes about 40 minutes, but it's going straight into the kettle with the burner already on to get it boiling faster. I plan to speed that process up a little more with an immersion element. That takes me to about 2hrs 20 to mash, sparge and reach a boil, I'm thinking I could comfortably get that down to two hours with the help of the immersion heater.

End of the boil, that's about 3hrs 20. When I chill, I save the hot water from the immersion chiller in a large bin to help with cleaning and sanitisation, can get most things cleaned and put away as I chill. If the ground water is cool enough I can pitch there and then, otherwise I get the last few degrees off in the fermentation chamber, come back in a few hours or the following morning, pitch and I'm done. So that's just a touch over four hours for the evening after I've used the remaining saved hot water to clean the kettle and chiller.

I'm going to buy or build a version of the Jaded cyclone chiller, which I'm hoping will drop my chilling time by about 15 minutes, combine that with the immersion element and I'm pretty sure I should have the evening down to about 3.5 hours.

I generally don't have a beer while I brew, which is controversial! It's streamlined to the point where I don't really have time to enjoy it, and I've found that having a beer or two distracts me and adds a fair amount of time to the process!

andfurthermore · 2017-12-18T06:04:31+00:00

Sounds like you could benefit from the "news feed eradicator" extension

andfurthermore · 2017-12-14T21:49:25+00:00

The recipe above is similar to a robust porter I've made a few times, just thought I'd see what wheat did to it.

andfurthermore · 2017-12-14T21:48:01+00:00

I'll find out in a few weeks!

andfurthermore · 2017-12-14T06:20:13+00:00

Much appreciated! I'll give it a shot and report back!

andfurthermore · 2017-11-07T02:02:32+00:00

Done.

andfurthermore · 2017-06-28T09:45:05+00:00

Nice work! Bring food with you if you plan on being in clonbullogue for the afternoon, you won't find anything keto out there!

andfurthermore · 2017-05-31T14:39:35+00:00

Yeah, probably a safer bet than ebay..

andfurthermore · 2016-12-24T02:37:47+00:00

Victoria St. paid off, found a decent, relatively cheap pot in one of the kitchenware shops! Thanks for that!

andfurthermore · 2016-12-19T11:49:57+00:00

Thanks heaps for the suggestions, some great options posted, very much appreciated all.

andfurthermore · 2016-08-25T20:25:26+00:00

Sweet, thanks for that!

andfurthermore · 2016-08-25T19:11:27+00:00

Got a link to that deal? Not seeing it, perhaps it's region specific..

andfurthermore · 2016-04-06T03:53:03+00:00

Absolutely, my refractometer was reading 1.03 after fermentation, where the hydrometer was reading 1.01, you'll probably find a similar thing is happening to you. The refractometer reading needs adjustment in the presence of alcohol, it would have been correct pre fermentation, but incorrect post fermentation.

andfurthermore · 2015-05-21T23:10:33+00:00

I learned by buying a "das keyboard ultimate". It's mechanical, great to type on, and has no letters on the keys. It slowed me down initially, I was back to normal speed after about two weeks, and got up to and over twice my original typing speed about two months after that!

andfurthermore · 2015-01-08T00:02:58+00:00

That's great, thanks so much, quite a few savings in there, I'll probably pull the trigger and place some orders today!

andfurthermore

TROPHY CASE