that link returns a 404 error for me

taking this opportunity to not double post and comment on your post as well

don’t remember where I heard this from, was a long time ago (perhaps during some sort of botany class or another) but hop compounds should exhibit some surface tension action (like what soap does to water), so that might be the explanation for the foam

christmas-y cider sounds awesome.

edit - ninja’d on 404 comment - ignore that part

Oh brother, where art thou?

Man of constant sorrow. Nuff said

Gout. Big toe on fire, throbbing with pain, joint swollen until there are no discernable features. Even a feather touching the area is enough to generate hot searing pain. The constant urge to ‘pop’ the big toe joint set against the impossibility to actually wriggle the toe without passing out.

Should drink lots of water to flush out the uric acid, but every trip to the bathroom has to be carefully considered because walking there takes 2-3 minutes of grabbing on to nearby things/people while stepping awkwardly on the outside edge of the foot, instead of 20 seconds of normal walking.

I’ve had severe tooth pain for a couple of weeks (a cyst - the pain killed the nerves in some of my teeth), and 3 days of gout until the meds worked well enough to walk less painfully were worse.

No Man’s Sky. Pretty sweet deal, I think.

I’d just start mining random stuff to put together to make better mining gear to mine better and more stuff.

Then just get on my dinghy and explore the 'verse while looking out for a better dinghy. Maybe plop down a few bases on nice planets, rinse and repeat.

In addition to everything else suggested here already, I would say maybe cloves or tonka beans, if they suit your palate. Careful though, they might be overpowering. Maybe a vanilla pod or two, depending on the quantity.

Planning on trying my very first raw ale. So far, was thinking of doing a 3ish hour mash, finishing for about 30 minutes at 80 C, and adding something like 60g Simcoe (14.4%) to the mash. For laziness reasons I’d like to avoid doing a hop tea. Has anyone tried this before?

Sweet. Are you planning on using any spices or just the apple juice?

legend goes that Greta made the guy mad on xitter and he posted a response that also included a picture of himself with a pizza box, and cops knew where to find him because of the brand on the box, but not sure if it was proven true or not

I’d say we could probably remove the sticky from the intro posts around this time, to clear up the landing when coming here from ‘subscribed’.

I would also be pro a periodic general discussion like what have you brewed / tasted / whatever related to homebrewing.

slightly off-topic - sorry to hear the job’s bumming your lust for brewing. have you considered doing funky stuff like raw ales or using weird ingredients at home?

Why are you heating your strike water to 71C? is it enough when adding room temp grain to cool down to your target mash (I wonder if you’re not accidentally destroying some enzymes)? What about the age of the grain? Enzymatic activity drops the longer grain is stored. Maybe you got a very old batch?

Using and AIO system, it should have the ability to control temp during the mash. I use one myself and a general all rounder mash program would be this: add the grain at around 45-54 C, then let it ramp up to 63. Hold for about an hour, ramp to 72, hold 10-30 minutes and then mash out at 78. Sparge at 78. I’d rather start too cold than too hot. Plus, there’s some other enzymes in there that work at low temps but get denatured at 63+ (like proteases and beta-glucanases).

I think the full phrase is De gustibus non disputandum in contradictorium (declinations might be off somewhere)

Yes, please. We need more Mazda MX-5s, less SUVs on the road and in terms of offers from car manufacturers. I know, technically not a track car, but you can still have lots of fun with it on the track without spending several peoples’ kidneys worth.

Condensation shouldn’t be an issue as long as you’re not cooling below the current dew point.

However, after experiencing one of these underfloor cooling systems once, I can say that the biggest issue is that cold air tends to be heavier and thus stay down. So in order to cool the entire room, not just the layer of air right above the floor, you need something to move the air, which is probably why they’re providing fans. Either that or you can just lie on the floor all the time…

Floor heating works because warm air rises. I never understood why ‘floor’ cooling wasn’t piped through the ceiling, instead. There are probably some engineering or heat transfer issues there, though.

Nah. I’m sure they’ll go straight for the 8-day work week. Gotta think outside the box here taps head

picked up No Man’s Sky the other week at 50% off and really enjoying it

mmm, this seems painfully accurate

still, I wonder how many spouses of homebrewers actually participate in the activity but are not identified within the survey

heh, I can also hear myself blink sometimes in a quiet room. my thyroid tests are inconclusive though.

have you considered getting your thyroid checked? anecdotal evidence, a former colleague mentioned they had thyroid issues (on the hyper side) and could hear their pulse in their head before solving it. somehow that bit of info stuck with me

I think they may be using mastodon and that’s how you post in a lemmy community via mastodon, using the @ tags.

The software calculated efficiency for the Braumeister is spot on for me if just using it like set it and forget it, so about 65%. I can up that with stopping the pump during mashing, opening the thing and stirring the mash about once every 30 minutes in my 90 min mash. Also by milling the malt a bit finer. But too fine, and I get a stuck mash. With this, I managed around 75, or how much the software sets as standard for pot and cooler method, so I’m happy with that.

I also start the brew with 23ish liters of strike water, dump 6 kg of malt in there and sparge with 5-6 liters at 80C. Boil 1 hr and end up with 18-19 liters in the fermenter with the rest full of trub in the Braumeister (2-3 liters maybe?) I never measured how much is left and I can sparge with 4 or 6L. I just eyeball it according to how much wort is in when I lift the malt pipe.

In your case, I’d say maybe the mash did not go very well.

I wouldn’t be too worried about the body. It could be that your fermentation just stopped a bit higher because all that’s left is longer sugars, unfermentable, but good for the body. One way to find out…