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Rusty Shutter

by Rick

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Hi, I'm Rick also known as Mr. C. I used to shoot with a Canon SLR, but that was a long while back. I got a new camera, an Olympus SP-510UZ on 11/06/06. I've added a Nikon D90 with a 55-200 lens to my camera bag in 2010. I'll get a camphone if Almont ever enters the 21st century.

I'm now shooting with a brand new Nikon D90 with a 55-200mm VR lens.

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Winter's Back!

(viewed 565 times)
Snowed about 3 inches, then turned to rain. Inspected my trees, and found buds on the apple tree.
11th Mar 2010, 06:33   comments (8)

Starting Snow Melt!

(viewed 926 times)
It has been above freezing enough to start melting the snow.
9th Mar 2010, 14:48   | tags:,comments (13)

Irish Stout Brew Day!

1: Home made base malt, bucket for crushed grain, and malt mill.
2: Mike crushing the malt. Fresh crushed is best!
3: 8 & 5/8 lbs. of fresh crushed base and specialty grains.
4: Added 12 quarts water, and started to heat in a step mash pattern. This is the burner and 30 qt. kettle. The flame was on, but my flash made it invisible. Bring to 105 F, rest for 20 min., 122 F, rest for 20 min. 138 F rest 10 min., 150 F 2 hours.
5: Here is the low flame for these small rises in temperature. These rises ensure that all the enzymes in the malt activate properly to convert the starch to sugar.
6: Beautifully black mash liqour. An Iodine test confirmed all starches had been converted to sugar by the enzymes.
7: Moved the mash to a lauter tun (double bottomed filter) and added 168 F water to stop the enzymes, and run out 4 gallons of wort before the specific gravity of sugar dropped below 1.012. .
8: Put back in kettle, and brought to a 60 minute boil. At 45 minutes, added 1 &1/2 ounces of hop pellets, 30 minutes added 1/4 teaspoon of Irish Moss, At 15 minutes added a 3&1/2 lb can of english dark liquid malt extract and 5 quarts water to bring wort to 5 & 1/4 gallons, and inserted wort chiller coil, to sterilize it.
9: Chilled the Wort by running water through the chiller (about 20 minutes) until wort was at 70 F, and moved the wort to the primary fermenter. Opening gravity is 1.066. This is the yeast we'll pitch when it's in the primary fermenter. A proper Irish Ale Yeast!
10: Wort aerated, yeast pitched, fermentation lock attached, the brew day is done. In 2 weeks, move to a secondary fermenter. As this is an ale, another week in the 2nd fermenter to settle out, get down to a final gravity of about 1.011, and it's bottling time! Hopefully, we'll have a nice 5.5% ABV Irish Stout!
5th Mar 2010, 09:53   comments (13)

Freezing fog day

(viewed 507 times)
The last few days, we've been having a freezing fog. These landscapes might do it justice.
5th Mar 2010, 09:16   comments (11)

Pheasant Hen

(viewed 449 times)
This Hen felt safe enough behind this little ridge to stay and pose for me.
27th Feb 2010, 18:05   comments (5)

Winter Random

Just a mix of landscapes and deer.
27th Feb 2010, 18:03   comments (6)

Flying Away

(viewed 1517 times)
Pheasant Rooster flying away.
23rd Feb 2010, 22:36   comments (4)

Muley Does

(viewed 534 times)
Found this herd of Muley does. My 200 mm lens is way too short.
22nd Feb 2010, 06:27   comments (5)