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  1. Replies
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    Re: Himalayan Salt Block

    I've always been a fan of a steak marinated slightly for a day or two, and then salted on the grill. I usually cook my steaks in the Weber, off-heat, until I hit 52C internal and then I move it...
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    Discovery 3 Re: Disposing of my deceased Disco

    Nee jy dink aan 'n vleis broek.

    https://contestimg.wish.com/api/webimage/5abde9580b43217352f92b1c-large.jpg?cache_buster=cca9b4fea06a33bdd0f58634b6a0cd97
  3. Thread: Brewing Noob

    by Toxxyc
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    8,410

    Re: Brewing Noob

    Yeah I have the same. I bought those R40 buckets from a plastic shop to store my malts in. Seriously considering buying a few small ones as well (5kg) range to store specialty malts. Having base...
  4. Thread: Copper still.

    by Toxxyc
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    Re: Copper still.

    And don't run water through it for just a few minutes. Run it for a good two hours or so. It'll give you a good indication of how well the thing cools once it's "warmed up".
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    Re: Himalayan Salt Block

    I would rather invest my money in a good cast iron griddle pan. You can do A LOT more with it, and it doesn't require all that babying. There's a reason restaurants don't cook their steaks on...
  6. Thread: Spur Hot Rock

    by Toxxyc
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    4,592

    Re: Spur Hot Rock

    Specially a griddle, cast iron pan. One with those "ridges". The maillard reaction (sp?) is just great.

    EDIT: That flavour is so great, in fact, that it's exactly what people do when they make...
  7. Thread: Brewing Noob

    by Toxxyc
    Replies
    125
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    8,410

    Re: Brewing Noob

    Yeah I came up with it a few weeks ago. I sat there and wondered "why do we sparge" and the answer was "to wash out the sugar from the malt". So I figured "well, if I mash with a relatively low...
  8. Thread: Brewing Noob

    by Toxxyc
    Replies
    125
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    8,410

    Re: Brewing Noob

    Easier if I just explain what it is. I have:

    1 x 30l Urn: ...
  9. Thread: Brewing Noob

    by Toxxyc
    Replies
    125
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    8,410

    Re: Brewing Noob

    Jump on a site like BrewersFriend, find a recipe you'd like to attempt and order the ingredients from Beerguevara, scaled to the size you want to brew. Remember to ask them to mill the malt for you...
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    Re: I am going to go mad! Hydrometer and yeast

    After a week, just add a tiny little bit or leave it. At this stage there's enough dead yeas for the live yeast to chow on, so I wouldn't add much now. TOSNA 2.0 also states that you should only...
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    Re: I am going to go mad! Hydrometer and yeast

    OK, so basic concept (from my pleb mind, I am NO expert): Yeast needs something to chew on (sugar) and also needs nutrients (not sugar). Yeast CAN ferment in just sugar, but the yeast gets very...
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    Re: I am going to go mad! Hydrometer and yeast

    The question he's asking is why you mixed up a sugar wash with a 15% potential ABV when you know the yeast won't go anywhere near 15%? It would have been a lot cheaper to just use half the sugar in...
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    Re: Waar kry ek Kaggelhout ?

    Subscribing to this thread now. The Eco Logs and Good Wood links are great!
  14. Replies
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    Re: I am going to go mad! Hydrometer and yeast

    Rather use regular baking yeast boiled for a minute or so as nutrients. Raisins aren't the best nutrients, and are often full of stuff you don't want in your wash. Take a regular packet of baking...
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    Re: DIY Mini camping caravan build

    Yeah considering camping is usually energy savers and LEDs and all that, 10A should be plenty. I'd just fit a larger breaker (20A) for plugs if you're going to running slightly higher-powered...
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    Re: Annoying Chimes...

    I never thought of that. That's true. OK now I see chimes can be annoying.
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    Re: Annoying Chimes...

    I had an 1989 Jetta. At Uni one morning after class, middle of the winter, it's cold. Car's central locking was acting up at times causing the doors to unlock and lock again in quick succession. ...
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    Re: Annoying Chimes...

    Until you've locked your keys in a running car, choke pulled out halfway with semi-screwed up central locking system, you won't understand the value of such a chime.
  19. Thread: Brewing Noob

    by Toxxyc
    Replies
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    8,410

    Re: Brewing Noob

    I'm usually less worried about O2 than acetobacter, but yeah, I have a phobia of vinegar drinks. When (more like if, doesn't happen a lot these days) I degas I usually swirl or shake the sealed...
  20. Thread: Brewing Noob

    by Toxxyc
    Replies
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    8,410

    Re: Brewing Noob

    But prime on the light side.

    PS: Stirring releases CO2, which is why it's happily bubbling away now.
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    Re: makro store Strubens

    Try and see if this is their direct line: 011 671 8300.

    Otherwise call their contact centre and ask to be put in contact with the store. They're VERY busy and on skeleton staff, so it might be a...
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    Re: Your Lockdown Projects

    Holy #### that is sexy.
  23. Thread: Brewing Noob

    by Toxxyc
    Replies
    125
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    8,410

    Re: Brewing Noob

    Yeah for the most part, your first bunch of brews will always be ales. They are, like you said, more forgiving, and they encapsulate a LOT of beer styles. All your regular ales, stouts, porters,...
  24. Thread: Brewing Noob

    by Toxxyc
    Replies
    125
    Views
    8,410

    Re: Brewing Noob

    OK, so I'm no expert by a long shot (ask jelo for expert advice), but you get two basic types of beer yeast: Ale yeast and lager yeast. Both are the same kinds of yeast (saccharomyces cerevisiae),...
  25. Thread: Brewing Noob

    by Toxxyc
    Replies
    125
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    8,410

    Re: Brewing Noob

    Depends on your yeast strain. Some lager strains ferment all the way down to 10C, and others doesn't mind if you keep them at 22C. You fermenting a kit or a proper AG brew with specialised yeasts?
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    Re: Where to buy charcoal in bulk?

    Big, heavy chunks of charcoal is my preferred method of high-heat searing under a cast iron grill. Finding those chunks though... I find 4kg bags these days usually only have one or two decent...
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    Re: Where to buy charcoal in bulk?

    Quite happy with their briquettes, to be honest. Great for low-and-slow in the Weber.
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    Re: Where to buy charcoal in bulk?

    If the charcoal/briquettes can be had of good quality, then yes, I'd be interested. I'm done with buying off-brand stuff and stuff that doesn't work. I'd rather pay R60 for a bag of Charka than R30...
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    Re: Your Lockdown Projects

    I'll do so once I get it done. Always something to get in the way. Then the seal didn't work on the pressure cooker. Bought new seal. New seal doesn't fit, nothing available until post lockdown. ...
  30. Re: Annealing copper washers , lessons not learned.

    I don't know how aluminium anneals, but considering annealing makes copper soft, I would wait until I need them before annealing them.
  31. Re: Annealing copper washers , lessons not learned.

    Copper (and brass) is only hardened by "working it". To anneal to soft, you heat it up and that's it. How it cools is insignificant, so people dunk it in cold water to just cool it faster. You can...
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    Re: Your Lockdown Projects

    I watched a YouTube video on a "crown knot" and promptly made a cargo net for my son's jungle gym, using second-hand ski rope that came out of a borehole or something like that. Looks and works...
  33. Thread: Brewing Noob

    by Toxxyc
    Replies
    125
    Views
    8,410

    Re: Brewing Noob

    More sugar won't help, as the yeast will just ferment it until you get to the yeast's tolerance levels (around 13~15% with bread yeast). You should rather stabilize the wine and then backsweeten it.
  34. Thread: Brewing Noob

    by Toxxyc
    Replies
    125
    Views
    8,410

    Re: Brewing Noob

    That's the "nicer" starter kit. If you can afford the extra ~R1.5k for this kit above the others, do it (you'll LOVE the stainless steel fermenter, it's kickass, you can probably even convert it...
  35. Thread: Brewing Noob

    by Toxxyc
    Replies
    125
    Views
    8,410

    Re: Brewing Noob

    I screwed up the wiring of my STC-1000 the first time. Then I read the manual and got it right... :D
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