Pohon BBS: recent posts

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2025-04-17T14:27:49+00:00

Where am I?
I lost my place again
Even with my friends
And I can't see why
Where am I?

There's no proper way to come out and say
I can't tell the ground from the sky
Where am I?

I can remember a time when I could see
Where I fit in
But today can't even stay with the circle of friends I've been in
Where am I?
Where am I?

Where am I?
Can't find my way back
And I've lost track
The way that I can try
Where am I?

Don't have the eyes to see
Which is really mean
So I can't see the lie
Where am I?

Who can remember a time when I could see
Where I fit in
But today can't even stay with the circle of friends I've been in
Where am I?
Where am I?
Where am I?
Where am I?

New reply

2025-04-17T14:00:04+00:00

I boiled kidney beans in sugar
for almost 3 hours. Presoaked
them for 24 to rehydrate.
Tastes almost like azuki beans.

Habbo Hotel Meeting 2025

2025-04-17T13:58:02+00:00

I'd like the members of gikopoi.com
to visit Habbo Hotel for Easter.
What do you say?

New reply

2025-04-17T13:47:04+00:00

That sounds delicious. No home brewing
culture in your country? I'd like to
try the banana drink.

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2025-04-17T13:44:20+00:00

I see! And how did you find the carbonation?
I'll try to go to the store to buy the
ingredients today. I'll periodically
update here as the project moves along

New reply

2025-04-17T05:42:21+00:00

Started another cider today, mixed with blueberry juice (2:1 ratio).
With added sugar, should ferment to 8%

Also mixed some banana-flavored syrup with water until it should
reach about 6.5% fermented. It smells terrific -- exactly like those
marshmallow peanuts -- but I'm worried the yeast will struggle due to
lack of nutrients. I added some blueberry juice with the thought it
could provide some nutrition.

This week I've distilled ~36L of 12% hooch to ~8L of 40% hooch --
the bran stuff. Sampled a bit of the bran liquor low wines. Very strong
smell but subtle flavor. I'll do a spirit run tonight with the still
filled up with 30% ABV low wines; I intend to make some gin.

I feel a bit bittersweet about this week's distills. Probably by next
week, my new, much more efficient still will be complete. I learned a
lot from this little guy. Now he will sit in a box somewhere
collecting dust because there is no market for tools like this.

New reply

2025-04-17T04:29:08+00:00

I do about 100g of ginger, 100g of sugar per liter.
Kind of sugar doesn't matter.
==> 5.8% ABV fermented dry.

Easiest way to let gas out: poke a needle through the end of a balloon
so co2 gas can get in, but oxygen / bugs / etc don't get in.

You can also very loosely place the lid on top of the bottle but if it's
on too tight, the co2 buildup will make the bottle explode.

New reply

2025-04-17T02:40:19+00:00

gyudon vs akai

1.e4 e5
2.c4 Ng8f6
3.b3 Nf6xe4
4.Bc1b2 Nb8c6
5.d3 Ne4c5
6.f4 exf4
7.a4 Qd8e7
8.Ng1e2 d6
9.d4 Nc5e4
10.d5 Nc6b4
11.c5 Ne4xc5
12.Bb2d4 Bc8f5
13.g4 Nb4c2
14.Ke1d2 Nc2xa1
15.Qd1e1 Na1xb3
16.Kd2c3 Qe7e4
17.Qe1h4 Qe4xh1
18.Bd4xc5 Qh1f3
19.Kc3b2 Nb3xc5
20.gxf5 Qf3xf1
21.Qh4g4 h5
22.Nb1d2 Nc5xa4
23.Kb2c2 Qf1a1
24.Nd2b3 Qa1b2
25.Kc2d3 Qb2xb3
26.Kd3e4 Qb3e3

Ginger Beer Concept

2025-04-15T05:43:28+00:00

Continuing from a discussion on giko:
My plan is to test drive a simple
fermented ginger beverage with the
following ingredients/materials:

1. Grated ginger
2. Brewer's yeast
3. Water
4. 1-2 chili peppers, to taste
5. Sugar (which type?)
6. 2L plastic bottle

So far I have heard that it is important
to slowly release the gas in the bottle,
and carefully monitor the pressure.
What I imagine is an earthy, simple
drink. Something to be enjoyed after
a day's work, or savored with
some deep-fried foods.
Any suggestions?

New reply

2025-04-14T17:42:01+00:00

If he doesn't return within a year of his departure we should hold a
funeral ceremony for him at the shrine. :(

New reply

2025-04-13T13:40:19+00:00

FUCK ALL YOU MOTHERFUCKERS. WHY THE FUCK ARE WE ALL WRITING ENGLISH?
THINK ABOUT IT.
ITS BECAUSE USA, AMERICA FUCKYEAH

New reply

2025-04-13T06:10:47+00:00

I have a $ sign on my keyboard and not a € sign, can we use $ to refer
to €?

New reply

2025-04-12T20:44:01+00:00

"The Substance" was very weird, it was streamed on giko a while ago.

New reply

2025-04-12T20:40:44+00:00

everytime the amount of coins reach a certain value, everyone turns into giko gold.

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2025-04-12T16:14:47+00:00

its ok

New reply

2025-04-12T04:35:39+00:00

This bran recipe fermented really well. 5 days later and it's below
0 standard gravity -- still pretty cloudy and lots of carbon dioxide
going on, but it smells fine.

So, according to ... science it looks like yeast like bran more than
honey corn cereal (see >>47)

while the bran doesn't smell bad, it doesn't smell good either -- even
if the cereal takes 2 or 3 days longer to ferment out (which is
nothing in the big scheme of things) I have a feeling it's going to
have the superior end result

After my reflux still comes, I plan to run a tomato paste wash and
bran wash and do some blind tastings for the vodka they produce. I
suspect they will be identical but we will have to wait and see.

New reply

2025-04-12T04:26:23+00:00

6 days later and the SG is at 1.010. So maybe it's at 12% but can reach
the full 13% with a bit more time. A pretty fast ferment.

Smells corny and sour, cloudy yellow color. The cereal on top still
looks and smells pretty good. This was a fun brew and I'm looking
forward to see how it distills -- I'll give it a bit more time to
finish fermenting and clear up.

New reply

2025-04-11T23:23:04+00:00

Legendary Chinease Philosopher.

A song for Zzazzachu

2025-04-11T21:06:48+00:00

Zzazz, now we know we were wrong
We messed up, and now you're gone
Zzazz, we're sorry we neglected you
Oh, we never expected you to run away and leave us feeling this empty
Your streams right now would sound like music to us
Please come home, 'cause we miss you, Zzazzachu
(Zzazz, come home!)
Zzazz, come home
(Zzazz, come home!)
Zzazz, come home!

Zzazz, can't you see we were blind?
We'll do anything to change your mind
More than a pal, you're our best friend
Too cool to forget, come back, 'cause we are family
And forgive us for making you wanna roam
And now our hearts are beating like the saddest metronome
Somewhere, we hope you're reading our latest, three-word poem:
Zzazz, come home

(Zzazz, come home!)
Zzazz, come home
(Zzazz, come home!)
Zzazz, come home
(Zzazz, come home!)
Zzazz, come home
(Zzazz, come home!)
Zzazz, come home
(Ahhhh...)
Zzazz, come home
Zzazz, come home
Zzazzachu, won't you come home?

New reply

2025-04-11T20:51:14+00:00

no u

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2025-04-11T19:57:47+00:00

whos taocana?

New reply

2025-04-11T19:04:41+00:00

I agree, majority of active users are European and like you said, euros
are basically dollars anyway.... makes more sense than CAD or AUD...

New reply

2025-04-11T19:00:13+00:00

Started 4 more ferments:

- 1500ml apple cider with sugar added (estimated ABV 8%)
- 1500ml honey/water (estimated ABV 8%)

3 hours in, balloons are beginning to inflate .
I didn't add any yeast nutrient but I think it should be fine.

New reply

2025-04-10T06:54:47+00:00

Started 3 ferments today:

- 1500ml apple cider
- 250g honey, fill bottle with water
- 210g honey, 500ml cider, fill bottle with water

I didn't add any kind of yeast nutrients so I wonder if the honey-alone
drink will be able to ferment. All the drinks will end up in the 6-8%
range so I feel they should be able to ferment fine without extra help...

New reply

2025-04-08T18:04:37+00:00

It's been ~4 days but the tomato/bran wash (4kg) is essentially done
fermenting, with a SG of 0, so it's roughly 18L of 13% ABV. That is
pretty magnificent from < $5 EUR worth of sugar! I'm going to give it
another few days to finish fermenting and clearing before I run it,
but that bran is no joke.