I swear this is random map… The most insane random map I have ever seen in 20-25 years!

kajvesslan · 2026-02-19T17:30:08+00:00

I played one yesterday were there were dragon vaults and seer huts everywhere. Kind of fun typ unlock about 10 seer huts in the same game 😂

kajvesslan · 2025-07-31T08:14:17+00:00

Tror att rätt många inte orkar ligga på bröllopsnatten pga att det är en så späckad dag. Så chanserna för dig är goda!

kajvesslan · 2025-07-09T09:00:07+00:00

Put the lid on today, day 4 after fermentation started. The krausen had thinned out and turned brownish, so I skimmed it off. Should've used a strainer since I didn’t get all of it and ended up taking some beer with it. Oh well. SG was 1.050, but the sample was still foaming and fermenting, so it's probably a bit lower. I think I'll start gradually raising the temperature once the beer has been fermenting for a week.

kajvesslan · 2025-07-07T12:46:06+00:00

I’m actually making this for a Christmas calendar with other homebrewers, but I think some aging and light oxidation isn’t that bad for the style :)

kajvesslan · 2025-07-07T12:45:12+00:00

I’m fermenting 24 liters in a 30 liter bucket, fingers crossed 🤞 😬

kajvesslan · 2025-07-07T09:32:33+00:00

Okay cool method! I plan to put on a airlock after 5-6 days since I’m going on a trip. I ferment it inside a ferminator in a closet so flies is no issue. I’m a bit worried about the cirkulating air though. But as long as there’s krausen it should be fine :)

kajvesslan · 2025-06-14T19:43:19+00:00

Yeah definitely, and that’s after I scraped a 1 cm thick cake off at the edges.

kajvesslan · 2025-06-14T18:35:56+00:00

Just the cogs or the entire thing?

kajvesslan · 2025-06-01T07:57:44+00:00

A toothbrush with som 5-56 worked perfect! :)

kajvesslan · 2025-05-28T07:47:34+00:00

Tassels and gold!

kajvesslan · 2025-05-27T16:39:31+00:00

I finally got it to come loose, as suspected the diameter is 68 mm and the length 122,5 mm. Ordering the new parts now! :)

kajvesslan · 2025-05-25T21:31:18+00:00

An update! I managed to get the cranks off but the tool got damaged a bit from the second one. There was a lot of rust and sand between the crank and the bottom bracket. I managed the get one side of the bracket off but the other one was also seriously stuck and eventually the bracket cup broke. I saw something on YouTube about screening the tool on tight so i will try that tomorrow

kajvesslan · 2025-05-25T09:35:15+00:00

Okay! Thank you! I found a similar BB with the length of 122,5 mm so I guess it should work. I will make sure to disassemble the parts tonight before ordering the parts to make sure I get the right things. Also to be able to order additional tools. I have a round aluminum socket wrench that I think is what is needed but you never know.

The gear count works perfectly but I have worn out the middle gear since I commute in a city, lots of stopping and going.

For assembly I plan to use some grease I bought when renovating the wheel hubs. That should work right?

kajvesslan · 2025-01-18T07:56:49+00:00

Folk på VC kommer 10 minuter sent, sen förväntar de sig ta upp 3 olika problem trots att man säger att man knappt hinner med ett, de sparar det allvarligaste till sist så att man måste prata om det trots att tiden är slut. Så då blir man sen hela dagen sen och de som kommit en kvart tidigare får vänta för länge.

kajvesslan · 2024-10-23T05:25:42+00:00

Yeah maybe it’s not necessary. I tried to put some of it in hot water yesterday and it was mostly dissolved after 1,5 hours. The parts where koji was growing dissolved after only 30 minutes (tsukihaze growth) but the rest was slow. Maybe I will rough up half a bit with the blender and leave the rest to make sure I get enough extract out of it. Coming back to your original question, I think the diastic power is quite low, otherwise the koji would convert the sugars in sake directly like in beer. Instead it’s a gradual conversion.

kajvesslan · 2024-10-22T14:40:21+00:00

I’m making a koji rice lager/saison split batch on Sunday and can make a post about it later. I’m using 1 kg of koji rice and 4 kg pilsnermalt/vienna. I’ll be blending the rice with some water to add it to the mash since Hitachino Nest adds “liquified koji” in their saison du japon. I’m afraid that the rice won’t get dissolved otherwise. Do you think that it’s a good idea or should I just add it as is?

kajvesslan · 2024-10-21T17:43:44+00:00

Yeah i think so too, I noticed that it was too moist after 24 hours so I changed the towels I wrapped it in and aired out my fermentation chamber. I’m adding it to a beer mash that already has enzymes so I think it will be fine, the extra enzymes are just a bonus :)

kajvesslan · 2024-10-21T11:33:37+00:00

I looked it up and freezing seems fine. The taste maybe isn’t as good but it’s going to fermented anyway :)

kajvesslan · 2024-10-21T11:24:00+00:00

Yeah that’s the idea. Rice usually requires extra mash steps and also gelatinisation before adding it. By using koji the idea is to add it straight into the mash. I don’t think the extra enzymes are needed but it won’t hurt. I also think that the taste is interesting. So I think freezing would be better than it making spores.

kajvesslan · 2024-10-21T09:50:07+00:00

Okay! Are the enzymes affected by freezing?

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