I'm testing a Librem Mini and comparing it to my SBC home servers (RPi4 and Odroid XU4). All have gig interfaces, but downloading an iso over my gigabit Internet shows massive differences: Mini (~107MByte/s), the others (25MByte/s).

It's fun to be a dad, you get to give your kid the toys you wish you got on your own birthday.

I transferred some of the Altbier to a 6L keg that fits inside my kitchen fridge and is pressurized using a CO2 canister. Three weeks from grain to glass.

Show thread

I'm so happy I splurged for Penguin's high quality cloth hardcover of War and Peace (Briggs translation). It not only feels great in your hands, it has a silk ribbon bookmark!

Can this really be the first time my son has seen Princess Bride? Inconceivable!

One down, ten to go. It was fascinating to learn about early civilizations including ancient Sumeria, Egypt, Babylon, Israel, India, China and Japan. Next up: volume two and ancient Greece!

If there were any doubt my van is the ultimate survival vehicle, look what I just found in there!

All that's left is cleaning part 2 and this is where the Grainfather shines. First I dump and rinse the kettle and give it a quick wipe with a rag. Then I fill it with 12L of water and PBW cleaning solution, heat it up to 60C and recirculate 10 mins. Dump, repeat w/ clean water.

Show thread

While pumping out the wort to the fermenter, I also collected some so I could do a gravity measurement. This tells me how much sugar is in the solution compared to water. Strangely this is *much* lower (1.060) than what I was expecting (1.073!). Many reasons why this could be:

Show thread

This is a lager so I will ferment it at celler temperatures in a warm fridge (~10C). I have attached a tube to the keg inlet so CO2 the yeast exhausts will bubble out in a jar of sanitizing solution. It takes ~ a month to ferment, another month lagering before ready.

Show thread

Once the fermenter is almost full, I pitch the yeast. I also sprayed the outside of the yeast container with sanitizing solution about 10 minutes before I opened it so the outside was sterile.

Show thread

Now that it's cool, I move the counterflow output to my fermentation vessel (a keg) and let the pump transfer it. The keg was sterilized with iodophor solution and the exhaust water from the counterflow chiller. Fun fact: iodophor is on the official list of coronavirus killers!

Show thread

How do I know when the wort is cool? I have an inline thermometer connected to the wort output on the counterflow chiller.

Show thread

We must cool the wort to room temp so we don't kill the yeast we add later. The Grainfather comes w/ a counterflow chiller that makes this fast. Pump hot wort through 1 tube, cool water the other. Heat exchanges inside, cool wort goes back to the kettle, hot water to a bucket.

Show thread

Ten minutes before the end of the boil I connect my counterflow chiller to the pump and recirculate boiling wort through it. Up to now we haven't been concerned with sterilization but after the boil everything the wort touches must be sterile including inside this chiller.

Show thread

Cleaning part 1! While we wait for the boil to finish it's a great time to clean up equipment we aren't using for the rest of the process.

Show thread

Adding hops with 60 mins left in the boil. Hops boiled this long produce a bitter flavor and are called "bittering hops". Originally hops were added because it extracts an antibiotic oil, lupulin, which helps prevent infection in the beer, particularly before alcohol is present.

Show thread
Show more
Librem Social

Librem Social is an opt-in public network. Messages are shared under Creative Commons BY-SA 4.0 license terms. Policy.

Stay safe. Please abide by our code of conduct.

(Source code)

image/svg+xml Librem Chat image/svg+xml