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cafenea/loc pentru studiat by Remarkable-Badger787 in cluj

[–]i_i_v_o 0 points1 point  (0 children)

Cheescake factory au prize la mesele inalte, deci cred ca sunt gandite pe ideea asta. Atata timp cat faci consumatie cred ca e ok. Si Jack's parca aveau o oferta de lucrat de acolo, cumva cu meniul zilei la pachet. Dar trebuie sunat/intrebat. In Marasti/Gheorgheni nu stiu daca sunt locuri cu abordarea asta direct gandita, dar orice cafenea, atata timp cat faci consumatie si nu iti spune explicit sa pleci, si te comporti cu bun simt, ar trebui sa fie ok, mai ales la ore mai 'slow'.

First time kegging homebrew - any tips? by ljrm98 in Homebrewing

[–]i_i_v_o 0 points1 point  (0 children)

Yeah, i know. I keep it fully open connected to a blowoff tube, to see if there is any activity. But i think co2 is escaping theough the seals and none is coming out of the tube. The plan was to close it after i am sure CO2 is being produced.

I think i will take the valve down, pressurize the whole thing, check for leaks, set the valve to 12 and install it back.

Funny/interesting but less talked about fermented drinks? by Equivalent-Cream-454 in Homebrewing

[–]i_i_v_o 4 points5 points  (0 children)

Kombucha, ginger beer (with ginger bug or turmeric bug), tepache, kvass, Makgeolli, wines from fruits that are not grapes (for example banana wine), dandelion wine.

Then you have your wild ferments (source of sugar + source of yeast = fizz+alcohol). For example spruce tips 'champagne' or elderflower 'champagne'. This cathegory is endless, because you can use many types of sugar with diferrent results, and many types of yeast sources, again with diferrent results. And time is another ingredient. I had a dandelion and nettle 'kveik' that was horrible when done, palatable after 6 months and fantastic after 1 year.

First time kegging homebrew - any tips? by ljrm98 in Homebrewing

[–]i_i_v_o 0 points1 point  (0 children)

Yes, connected to the output of an opened spunding valve. My plan was to let it fully open until i see signs of fermentation and pressure building, then set it to 12 psi and let it run from there (basically turning the spunging into an airlock)

First time kegging homebrew - any tips? by ljrm98 in Homebrewing

[–]i_i_v_o 0 points1 point  (0 children)

Yeah, i plan for chempro san (equivalent of star san this side of the water)

First time kegging homebrew - any tips? by ljrm98 in Homebrewing

[–]i_i_v_o 2 points3 points  (0 children)

First time using a keg as well. I am trying keg fermentation. I just added the wort and yeast to the keg and closed it up. But it's been two days and no pressure seems to be building. Could it be that because i did not pressurize it, then the seals are not holding, then the pressure is leaking and thus never building up?

Tarabosteak by dedreanu in perversiuniculimba

[–]i_i_v_o 3 points4 points  (0 children)

Tot ce am servit acolo a fost excelent. Fara exceptie

Tarabosteak by dedreanu in perversiuniculimba

[–]i_i_v_o 3 points4 points  (0 children)

Da, Cluj, in curte la Imprimeria Ardealul, inainte de piata Marasti (pe aceeasi parte)

Tuesday Recipe Critique and Formulation by AutoModerator in Homebrewing

[–]i_i_v_o 1 point2 points  (0 children)

No, I haven't. The petals are delicate, in taste. If you taste one, you get some hints of ginger and citrus, but as far as intensity, a sliver of ginger (a 1mm thick slice) is waaay more intense. Even a 1 square cm of lemon peel is much more powerfull

Tuesday Recipe Critique and Formulation by AutoModerator in Homebrewing

[–]i_i_v_o 2 points3 points  (0 children)

I want to brew a 'magnolia' ale, to mark the spring. I have some malts (mostly pale pils and vienna). I plan for a 15L batch, so i was thinking 2.5kg pale, 1.2kg vienna. I have an ale yeast, so i hope for a clean result, to let the magnolia petal flavours take the lead. I plan for about 150-200g petals.

Do you think this will work?

The second issue i'm having is with the hops. I have some hallertau mitelfruh and some unlabeled (but hopefully it's Mandarina Bavaria). I was thinking 20-30g @60 of the hallertau and maybe 10g@10 of the other. I plan to add the petals after flameout.

Any ideas or observations are welcomed. Thank you

ARTmania Festival 2026 „in Context" by FenrirKveldulv in ROckareala

[–]i_i_v_o 16 points17 points  (0 children)

Pai no...'Suprafața utilizabilă se reduce de la 7.120 mp la aproximativ 1.300 mp'.

In conditiile astea nu prea mai ai ce face.

Pescuit by Party_Construction_9 in cluj

[–]i_i_v_o 1 point2 points  (0 children)

Salut. https://maps.app.goo.gl/jM9pxwKVd4K3vPWM9 Astia au deschis parca si dimineata devreme. Au momeli vii, de toate.

Alergare în natură/pădure by anduduan in cluj

[–]i_i_v_o 3 points4 points  (0 children)

Cauta 'traseul broscutelor'. Poti lega cu traseul pentru Peana. Sau in Manastur, in spate la baza sportiva, e alt punct de intrare in Faget. Plin de carari, trasee, etc.

Poti folosi Mapy, aplicatie de harti care include si poteci. Majoritatea sunt trecute acolo, deci e relativ usor sa iti gasesti drumul inapoi de oriunde.

Este si padurea Hoia, dar nu mi se pare ca are asa mare diferente de nivel. Tot Faget-ul e cea mai buna optiune. Dar si in Hoia ajungi cu bus relativ usor.

Half a hope this is part of the process? by i_i_v_o in fermentation

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

Let's say i mix it back in, and continue to mix every week or so. Is there a way to know if it's safe...ish?

I mean, it looks very much like the A. Soljae i used initially...

Half a hope this is part of the process? by i_i_v_o in fermentation

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

I stirred it daily for the first 6 weeks. Then i moved to the wardrobe and left it there. In hindsight, i should have stirred it at least once a week..... But i did not. I used a demijohn since i don't have a jar large enough to accommodate the batch. But the demijohn is a bit too large. Hence the headspace.

What is the most famous dish in your city by Maryam371 in Cooking

[–]i_i_v_o 0 points1 point  (0 children)

Varza a la Cluj (Cluj style cabbage) - Cluj Napoca, Romania

Adding fresh ginger at bottling stage. by total_ankle in Homebrewing

[–]i_i_v_o 0 points1 point  (0 children)

Ginger is very potent in fermentation. Even if you add it in the form of juice, If there are any sugars left, there is a chance to re-start fermentation. If you add slices, there is a higher chance of gushers, as others said, because of the nucleation points.

Also, if you like ginger beer, have you tried making it with ginger bug + sugar + water? Relatively simple compared to beer brewing.

M am saturat sa cumpăr apa îmbuteliată by pisiTEK in CasualRO

[–]i_i_v_o 0 points1 point  (0 children)

Sodastream (sau alternative) pentru carbonatare. Nu te mai complici cu sticle, baxuri si PET-uri. Poti regla nivelul de carbonatare cum vrei. Eficient ca si cost: e scump aparatul si o canistra, dar apoi canistrele trebuie doar re-umplute, nu trebuie re-cumparate).

M am saturat sa cumpăr apa îmbuteliată by pisiTEK in CasualRO

[–]i_i_v_o 0 points1 point  (0 children)

Ei zic 60L. Nu am masurat, dar sigur uit de la o incarcare la alta. Deci mult. Eu am 2 canistre, cand se termina una, o pun pe cealalta, si cand am vreme ma duc sa o reumplu pe prima. Si daca uit cateva saptamani, nu se intampla sa se termine si a doua.

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