Skua

joined 1 year ago
[–] Skua@kbin.earth 1 points 3 hours ago

Well I love a whisky but I've never had a German one. I'll have to have a look out for it, especially if it's gonna be a bit cheaper!

The thing about the name reminds me a little of some of Scotland's islands. The Orkney and Shetland islands, two archipelagoes in the north, both call their biggest island "Mainland"

[–] Skua@kbin.earth 1 points 4 hours ago

Fair enough! That's not a field I've got any knowledge of

[–] Skua@kbin.earth 3 points 9 hours ago (1 children)

I'm not sure it would work very well as a rest to make removing the bag easier, since the press would be at its maximum depression while resting on the trunk. You could release sone length of rope to reduce the force, but if the weight of the log is a significant obstacle to lift then you do still need to lift it to get the bag out. It would probably be better to remove much more of one of the two branches so that you can press down beyond the junction, release the rope to the wright, then raise it and push it sideways just a little to keep it elevated above the bag

That said, I do think it being a limit on the amount of vertical travel the lever has to prevent bursting / otherwise over-pressing the bags makes sense

[–] Skua@kbin.earth 2 points 10 hours ago

Absolutely the opposite for me. I am a chill driver but get very frustrated when trying to walk through busy places. I still like when I can take a non-car option, though

That said, my "very frustrated" at no point ever rises to the level of the road-rage that is all too common amongst drivers

[–] Skua@kbin.earth 2 points 10 hours ago

I think you must be right. I have no better ideas, anyway

[–] Skua@kbin.earth 2 points 10 hours ago

Tha mi ag ionnsachadh a-nis, ach cha robh sas bith agam an uairsin

[–] Skua@kbin.earth 2 points 10 hours ago

The hinge point should be at the end of the log on our left, not where the Y shaped trunk is. If you assume the Y shaped trunk doesn’t obstruct the vertical movement until after the point you want to move it to, that then works as a press

[–] Skua@kbin.earth 4 points 10 hours ago

You've interpreted it the same way I did at first. I went looking for real historical examples and the hinge point should actually be at the end of the log that's on our left, which makes a lot more sense mechanically. I have to assume that Eheran's suggestion that it's only a horizontal guide and doesn't impede the vertical travel of the lever is correct

[–] Skua@kbin.earth 19 points 10 hours ago (2 children)

It's actually fairly common for mostly-autonomous overseas parts of an EU member state to not be part of the EU. The Dutch Caribbean and French Pacific islands have the same status as Greenland. They're quite independent in terms of domestic policy and also not typically very close to Europe, so applying the EU's laws to them is not always practical or useful. I believe they all have standing invites to join if they wish, though.

There's actually a tiny exclave of Germany that is completely surrounded by Switzerland and is also not in the EU customs union, so sometimes it can happen on mainland Europe. Other EU stuff does apply in that exclave that does not in Greenland, so it's not quite the same, but still

The two British military bases on Cyprus do still fall within the EU customs union despite being British Overseas Territories, so a tiny bit of the UK that sort of didn't Brexit

[–] Skua@kbin.earth 3 points 10 hours ago (14 children)

Is that Y-shaped tree trunk meant to be there? It seems to me like it's just getting in the way of the press operating

[–] Skua@kbin.earth 18 points 10 hours ago (1 children)

"Let's spend a tonne of money to try to break mutually-assured destruction so we can have a whole new nuclear arms race"

 

Careful with your bonfires if you're doing one

 

Extra mature cheddar, pink lady apple, rocket, and homemade onion chutney on some also homemade bread. Insides of the bread toasted just a little to give it a bit more structure.

This is a direct response to the awful thing posted in !memes yesterday

 

I brewed two rough versions of this sahti recipe over the winter, the only difference each time being the yeast that I used (and any mistakes that I made). The first batch used Mangrove Jacks M42 ale yeast, the second used a sourdough starter made over the course of two weeks with Bioreal fresh organic yeast and some basic bread flour. Each one was clarified with fungal chitosan, although I can't say I was particularly impressed with the results - it seems to have killed the ability to form a head without really clarifiying it much. Each also got a small amount of priming sugar in the bottle and at least a couple of weeks before drinking (save for a pint for me during the bottling process).

Appearance: Basically identical.

Process: The brewer's version fermented for two weeks, the baker's for one. I would have left it for the full two weeks, but it had clearly stopped any significant activity by that point.

Alcohol content: The brewer's yeast went to about 5%, the baker's to about 2%

Scent: The juniper is predominant in both, but significantly more present in the baker's version.

Flavour: The situation with the scent is reversed here, surprisingly, and the brewer's version has a much bigger presence of that fresh and resinous juniper. tasankovasara on this community described their own experience with baker's yeast as being banana-like, which I think is a reasonable description. It's not a powerful presence, but it's definitely there.

Mouthfeel: I was surprised by how different this was. The baker's one is far more astringent. Not unpleasantly so, by any means, but significantly more. Additionally, it has done far less with the priming sugar, having only the faintest hint of carbonation. I assume that was simply a case of the yeast not tolerating the level of alcohol and having virtually nothing left to work with on the sugar.

Overall it was a worthwhile experiment, but I think I will keep doing it the non-traditional way with brewer's yeast. Sorry Finland. I promise not to do it in your country. I would be interested in trying out kveik yeast as a halfway point, though. I used an ale yeast simply because I wouldn't have been able to keep the demijohns as the higher temperature that kveik wants, so that may have to be a summer project.

 
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