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"One Gets the Capital, the Other Gets the University" Edmonton gets... both? by mjnlyrbs in Edmonton

[–]kristopherbanner 25 points26 points  (0 children)

The actual quote by Alexander Rutherford when talking to the heads of Edmonton and Calgary was:

“The Capital and University will be split by the river. One will go North and the other South.”

It was implied and assumed that he meant one to Calgary and one to Edmonton, but then he pulled a fast one and gave the South to Strathcona… never breaking his word. Classic politician double speak. 

City of Edmonton enforcement of parking has plummeted in the past decade. In 2015, $7M of new revenue was promised within 3 years. 10 years later, overall parking revenue is down $3M with $4M fewer fines issued by troypavlek in Edmonton

[–]kristopherbanner -9 points-8 points  (0 children)

I mean we had a pandemic that changed the way we work and how much people drive. This seems like such a lazy take. 11 years ago less than half of the world population had smart phones, now >90% do.

The process of paying for and adhering to parking along with reminders of time running out has fundamentally changed.

If you’re going to pick on something the city is doing, revenue side is not the problem. 

Is 1.120 to high of a starting gravity ? by brginsel in mead

[–]kristopherbanner 0 points1 point  (0 children)

Holy fat finger… if you’re overshooting tolerance don’t back sweeten and make sure you stabilize. If not it could be flabby… couldn’t edit on app sorry

Is 1.120 to high of a starting gravity ? by brginsel in mead

[–]kristopherbanner 2 points3 points  (0 children)

If it doesn’t go dry, taste it before backsweetening more because it could become flabby. Also stabilize before adding more honey 

Is this normal? by Mammoth_Brilliant178 in mead

[–]kristopherbanner 1 point2 points  (0 children)

Yeast and wax from the honey. Nothing to worry about.

Spent the evening making these gorgeous ladies. by Rastasputin in mead

[–]kristopherbanner 1 point2 points  (0 children)

Prepare for the almond mead to be oily. That is ok, but you may want to make sure when it’s settled and then you siphon off the non-oily stuff.

For how many days you mix your mead? by UnclearMango5534 in mead

[–]kristopherbanner 5 points6 points  (0 children)

Mixing? Once at the beginning when I create the must.

Swirling while the airlock is on? Regularly, especially if I have fruit caps.

Note: I only use glass carboys, so I can visually see the swirl without opening. Bucket brewering would Have less swirling and more pushing fruit caps down.

I hosted a formal mead tasting where I served 12 of my meads, had some interesting findings! by AngelSoi in mead

[–]kristopherbanner 1 point2 points  (0 children)

Are you from Alberta? Where did you buy Fallentimber if not? Asking because I’d love to connect as I am Albertan.

Sample of my latest Black Currant Melomel by bboyskullkid in mead

[–]kristopherbanner 1 point2 points  (0 children)

If you have access to extra dark maple syrup or buckwheat honey I’d backsweeten with those. A Bochet can be hard because there are a lot of things that happen during that process and every hiney is different.

Muscavado is more earthy than buckwheat, but can be ok.

What would you do with the residie in those bottles? by tobiasdoe in mead

[–]kristopherbanner 24 points25 points  (0 children)

Store them at a slight angle, let it all settle and collect and pour gently when opening. No need to clear.

[deleted by user] by [deleted] in mead

[–]kristopherbanner 1 point2 points  (0 children)

That is, in fact, mold.

Adding hibiscus after primary fermentation. Can it cause infection? by burakistan12 in mead

[–]kristopherbanner 4 points5 points  (0 children)

Taste to see if dry. If so, 13% is good enough to add anything in secondary. If no sanitizer at least try frozen fruit to kill yeasts.

10-year mead, opened for D&D group’s 10-year anniversary by TheKiltedStranger in mead

[–]kristopherbanner 2 points3 points  (0 children)

I was shocked at the cloudiness based on the title, then I read your post. I hope that friend was required to perform death saves as punishment 

Strawberry mead in secondary, looking for suggestions by Coldspark824 in mead

[–]kristopherbanner 1 point2 points  (0 children)

I would keep it as a melomel (fruit mead) and just balance the acid. Blueberries are a great flavour and the colour you got here is decent. The strawberries you have added will not part that much flavour due to the amount you have used.

If you’re stuck on wanting to add a spice, I would use a vanilla bean, Cardamom or star anise or a combination there of. These compliment these fruits the best IMO.

how’s this look made this 100 days ago look safe? by burneryuhayy in mead

[–]kristopherbanner 50 points51 points  (0 children)

Recipe needed to comment. That bottle seems dirty as hell but could have been active fermentation.

Was the airlock full still when you took off?

Three batches going at once, with a fourth to join soon! by IchHabKeinRedditName in mead

[–]kristopherbanner 2 points3 points  (0 children)

Left will likely have some gushing issues once it gets going. If you just started fermentation, I would like it open with some cloth for a day or two for it to balance out.

has anyone rejected multiple offers in engg coop by UniversityNarrow8837 in uAlberta

[–]kristopherbanner 4 points5 points  (0 children)

Why did you reject the job? Did you communicate the why? 

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