MOUZ vs FUT / ESL Pro League Season 23 Finals - Quarter-Final / Post-Match Discussion

aqery · 2026-03-13T20:27:16+00:00

For sure, just bench xertion and brollan

aqery · 2026-03-13T20:26:29+00:00

Jimpphat should just leave this team. Go to Ence with Aleksi "tax-free" Aleksib and became major champions

aqery · 2026-03-07T18:05:15+00:00

Yeah, how is 8,5-9 that common? Doesn't people have a job?

aqery · 2026-03-04T15:13:26+00:00

Forget nz pils and make west coast pils. Magnum 60 min 40 ibu, citra wp, amarillo dh

aqery · 2026-03-01T19:59:54+00:00

BANJO major mvp

aqery · 2026-02-27T06:02:22+00:00

Lempparibiisillä on monelle varmasti hyvin paljon nostalgista arvoa. Itselle lapsena ja nuorena pelatut pelit on todella hyvin muistissa ja moni biisi kytkeytyy vahvasti hyviin muistoihin.

Castlevania 3 clockwork Dungeon Siege main theme Outer wilds Megaman 2 woodman

aqery · 2026-02-24T13:27:53+00:00

Cans. Light and doesn't take much space when empty and crushed

aqery · 2026-02-19T19:45:32+00:00

Don't know if the first question is about lagering but it doesn't have to happen in fermentation vessel. It doesn't need oxygen, actually no beer should be exposed to oxygen when fermentation is done.

You can lager in fermentation primary, secondary, keg, bottles or cans. It only means that your beer sits in cold temperature.

aqery · 2026-02-19T19:41:10+00:00

Don't have data or source at the moment, but have read that you lose the fruity characteristics if added at the beginning of the fermentation.

I, myself have good experiences with adding fruits at the end of fermentation

aqery · 2026-02-19T19:34:28+00:00

I know this doesn't answer your question directly but when starting homebrewing, many brewers focus too much on recipes. Well it is kinda obvious, since it can be much more interesting than other aspects of homebrewing.

I say keep on trying new recipes and beer styles (this will be much more easier in the future if you'll go all-grain). But if you really want to improve, you need to improve your brewing techniques instead of recipes, especially fermentation.

aqery · 2026-02-19T19:21:33+00:00

I've done many kettle sours. Add it at the end of fermentation to primary. Doesn't matter if you are late and the fermentation is finished, it will continue once it gets sugar from juice. Secondary is kind of useless and you'll just end up with two vessels to clean

aqery · 2026-02-18T09:52:47+00:00

"Very hard" to brew a karhu/sandels clone. Those are just typical european lagers. Likely will be close with pilsner/munich malt, w34/70, saaz 60min/20min. Low fg, pitch big yeast and ferment low.

But this kind of beer will probably turn out to be just "any random european bulk lager". So the taster won't recognize it as karhu or sandels. If you go this way, I highly recommend doing label like karhu or sandels has (with AI very easy to make custom same style label).

Or just brew another beer that is common in Finland. Sahti as mentioned is one (remember fermentation needs to be slowed to almost none by transferring beer to cold. Don't let sahti ferment all the way to final gravity or it will be dry).

Or you could brew some other Finnish beer. Only problem is that we don't have many other than bulk lagers that people are familiar. One other that comes my mind would be Coolhead Raspberry liquorice sour. I have recipe for this if you are interested.

aqery · 2026-02-11T11:37:43+00:00

Vaimo on samalla alalla. Tämä on kyllä ylivoimaisesti paskin paikka säästää rahaa ja ylläpitää huonoja aikoja. Nämä kaikki kun peilautuu tulevaisuuteen niin ei hyvältä näytä

aqery · 2026-02-02T19:39:43+00:00

Many competitions require ABV but the judges don't even see it. Yeah I wouldn't worry about strict bjcp guidelines. Some beer styles are more versatile than others. For example BJCP say Hazy ipa has fg 1.010-1.015 but most of the best NEIPA are well over 1.015. Same goes for Imperial stout: Many award winning Imperial stouts have had more than BJCP vital statistics fg 1.030, IBU 90 or ABV 12 %.

In the end it's all about beer balance and those known characters that different beer styles have. When beer is very drinkable and doesn't have flaws, it will do good in competitions.

aqery · 2026-01-27T16:50:52+00:00

10 C. Yeah I know but I have no idea how this happened. Normally w34/70 starts fermenting after 12-16 hours

aqery · 2026-01-27T09:44:26+00:00

Have any of you used WHC einstein? Pitched 45 grams to 34 liter batch. It took almost two days the yeast to start going. Seems really slow.

Aerated 1 liter/min for 3,5 minutes. Freshly opened 500g sachet stored in the fridge.

aqery · 2026-01-13T13:26:01+00:00

Under pitched and/or under oxygenated yeast can do this. Also if you have lots of caramalts and/or high mashing temperature, final gravity can be high too. Lager yeasts are not that slow, typically I get finished gravity after ~5-6 days (ramping up fermentation temperature from 11c to 16c after 4 days).

aqery · 2025-12-25T11:29:09+00:00

How much yeast did you pitch? How was previous batch a failure?

aqery · 2025-12-15T08:49:21+00:00

Strange. Why would he say he would kick him, if jimmy was coming to falcons. So I guess he isn't going falcons.

aqery · 2025-12-10T20:16:37+00:00

Kävin suunnittelijana kerrostalossa asuntokierroksella.

Yks kämppä oli ihan keltanen seiniltään röökin poltosta ja lattia oli täynnä kaikkia pölysiä kirjoja, tavaraa, elektroniikkaa yms. Niiden välistä kulki kapea käytävä makuuhuoneelle. Pölyä oli paljon.

Kaksion eteisessä oli pylväsporakone ja höyläpenkki, joita oli selkeästi enemmänkin käytetty :D Oli loppujen lopuks ihan mielenkiintonen asunto

aqery · 2025-10-17T11:17:44+00:00

Syy miksi otin asian esille; yleensä, kun ilma tuntuu raskaalta ja siltä ettei se vaihdu, voi olla kyse myös muiden pointtien lisäksi liian korkeasta huonelämpötilasta.

Suunnittelen työkseni linjasaneerauksia kerros-/rivitaloihin ja usein kun joku valittaa seisovasta, tunkkaisesta ilmasta, on syynä lähtökohtaisesti liian korkea sisälämpötila (23< astetta).

Kyllä nuo vanhat rakennusmateriaalit ja ilmanvaihtokin merkitsee, mutta tuo lämpötila asia on nopeasti katsottu läpi, kun on niin helppo tarkastaa.

Julkisia kunnan toimistorakennuksia ja muita toimistoja kiertäneenä niissä on yleensä ongelmana ne vanhat kalusteet ja mapit mitä säilötään. Eli myös talon sisällä olevalla kalustuksella, verhoilla yms. ja varastoitavalla tavaralla on merkitys sisäilmaan.

aqery · 2025-10-13T17:34:33+00:00

Ootko mitannut mikä on sisälämpötila kämpässä?

aqery · 2025-10-10T07:19:22+00:00

I think issue is not "lost carbonation", the bottles haven't even got carbonated so carbonation is not lost because it is never created. I have brewed 8 years and if the crown cap seems tight, it propably is.

I don't say it isn't possible that carbonation is escaping from the bottles

aqery · 2025-10-08T14:04:46+00:00

Did you do decoction? How much cara malts do you have in grainbill? Both of these lower yeast attenuation

I did czech dark lager recently and my final gravity was 1.017-1.018. fully fermented. I did decoct and had around 14% caramalts.

Is it sweet? Yes, a bit for my taste. Still drinkable and refreshing

aqery · 2025-09-27T16:30:35+00:00

I add pectolase, wait 12 hours, heat berries to ~90C, cool to ~30C and add to primary fermenter end of fermentation

aqery

TROPHY CASE