Author: lpaulriddle

This and that

lpaulriddle

Yesterday, I participated in my first organized run in almost 22 years: the inaugural Open Gate Gallop. I ran the 8-mile route from the Guinness Brewery, into PVSP, out to the swinging bridge via the Grist Mill Trail, and back via River Road. It was a great time. As a long-time solo runner, it was interesting to run with so many other people. Even though it wasn’t a timed race, it was hard to resist trying to run fast. As a result, I clocked in at 9:25/mile, which I’m pretty sure is the fastest I’ve ever run any distance 10K or over. I’m not particularly competitive, but I like the fact that most of these runs support good causes, so I might try to do more of them. Last 4th of July, I was tossing around the idea of running in the Arbutus Firecracker 10K, but decided to find a geocache at the top of a pillar instead. If I don’t do something similar this year, the 10K might be fun.

Today, I took my first Sunday morning bike ride in 3 weeks, a 30-miler to Odenton and back. Due to travel and bad weather, it was only my second or third bike ride in the past month or so. I do expect to pick up the weekend rides as we get into the warmer months. The wet weather this year has made for horrible mountain biking conditions, and there’s more bad weather on tap for the second half of this week, but I think I’m going to try to sneak in a mountain bike ride on Tuesday morning.

Lastly, I didn’t have much time today to work on my pool pump replacement project, but I did get home in time to glue up the T-junction for the new suction piping. After due consideration, I decided to run each of the two vertical 1.5″ suction pipes directly into a 2-way Pentair valve, then into a 2″ elbow, and then into a single 2″ T fitting. The challenge was gluing everything together so that the T fitting ended up level, in spite of the suction pipes not being perfectly vertical. I think I managed to pull it off.

PVC Joinery

lpaulriddle

It’s finally time to replace the pool pump. The old pump, a Leslie’s-branded Hayward Super Pump II, came with our house in 2001, which makes it at least 23 years old. It had only a couple of minor issues in all that time, but the motor is finally starting to give up the ghost. The replacement pump has a variable speed (VS) motor, the pros and cons of which I tossed around for a good while before ultimately taking the plunge. I’m hoping it works well, lasts a while, and saves us some electricity. But before I can see how it works, I have to install it. As part of that, I’m redoing all of the plumbing from the intake to the filter, with the main goal being to add unions so I can take the pump inside over the winter, and also eliminate a couple of 90° elbows. This might seem easy on paper, but, of course, there have been some “gotchas”:

  1. The intake lines from the skimmers and main drain come out of the ground at different distances from the house foundation. One of them is about an inch closer than the other. The old pump was plumbed with two extra 90° elbows joined with slightly different lengths of horizontal PVC. If I left it like that, I wouldn’t have room for a union on the intake. To plumb it the way I want would require installing the pump at a non-perpendicular angle to the foundation. While not the end of the world, I don’t think it would look good. I bought a rather unique adjustable PVC elbow online which I’m going to try to use to get the pump at a better angle to the wall. Once I get the initial intake plumbing in place, I’ll see how everything fits together in practice, and decide whether I need to use the adjustable fitting.
  2. There is a lot of water at the main drain intake pipe, probably because the pool level is so high after all the rain we have had recently. I’d prefer not to drain water out of the pool, so I’m going to need to plug the line somehow to keep the pipes dry while I glue them up. I’m thinking about just stuffing a rag or something down there, but I need to make sure I can retrieve it after gluing everything together.
  3. The pool equipment pad is not level. It slopes away from the house to the tune of about an inch drop from the foundation to the edge of the concrete. As a result, the old pump was not level either. That didn’t bother it for all those years, but I think it will be easier to do the piping if the new pump is level. I have some scraps of Trex lying around that I plan to use for a pump platform, and I’m thinking I can just rip a strip of Trex to the appropriate width, and screw it to the front edge of the platform to level it. Then, the only challenge is getting the height of the pump to match the height of the intake plumbing.

I think I’ll start by fitting the intake piping together, starting with the tee that joins the skimmer and drain lines. I have less flexibility with the vertical positioning of the intake pipe than I do with the pump itself, and once the piping is glued in, it’s impossible to adjust. The pump, on the other hand, can be raised or lowered by adjusting the height of its platform.

Once the intake plumbing is finished, then I have to run the outflow line to the filter, and then the electricity. But, first things first.

Black Acres Lexington Market Blend

lpaulriddle
  • Beans: “Lexington Market Blend” from Black Acres Roastery (Baltimore, MD)
    • Roast level: looks like lighter end of medium*
    • Origins: Mexico Mico de Noche, Organic Colombia Sierra Nevada
    • Tasting Notes: Cherry Cordials, Praline, Rich Chocolate
    • Purchase date: 3/22/24
  • V60:
    • 21g coffee / 300g water (1:14.3)
    • JX: 19 (57 clicks)
    • Water at 95°C
    • Recipe: Single Cup V60 Pourover with slow pour; draw-down finished around 2:50

Cathy picked this bag up at Lexington Market (surprise, surprise). The web site says it is a dark roast, but I think that may be a mistake — the beans have a tan to light brown coloring, with no oils visible on the surface. To my (admittedly amateur) eye, they look like a light to medium roast. In any case, I’ve been brewing them like a medium roast, with good results so far. I made my first cup 2 or 3 days ago at setting 25, but it tasted weak. 20 was an improvement yesterday, and 19 was a little bit better still today. It had pretty good body with a definite hint of cherries and a mild bit of acidity.

4/8: For the moment, 18 appears to be the best grind setting. It seems to bring out most of the chocolate flavor, which complements the fruitiness nicely and results in a nice, well-balanced cup. I tried it at 17 (slightly finer) but did not like it as much — it seemed to have a bit less sweetness and a bit more acidity. It will be interesting to see if I need to tweak things as the beans age, but I may go through them quickly, as I don’t have any others at the moment.

4/9: I decided to brew a cup with my ceramic size 1 V60, which I had not used in a while. I kept everything else the same, and I used my old tried-and-true preheating method of sticking a Fernco cap on the bottom of the dripper and filling it with water from the kettle. I pre-moistened the filter at the same time. Later in the day, for comparison, I brewed a second cup with the plastic size 2 V60. The first big thing I noticed was that with the ceramic V60, the water drained down a lot faster. It was finished by around 2:30, vs. 2:50-3:00 for the plastic V60. I’m not sure if this is because of the different geometry of the dripper, different filters (size 1 vs size 2, but both Hario brand unbleached paper filters), or something else. The cup brewed in plastic was better than the cup brewed in ceramic: the former had more flavor and body, and while the latter wasn’t bad, it was a little bit thinner, likely because the faster drain-down led to less extraction of the grounds. I’m curious to see if this is more related to the size of the V60, or the material, but to determine that, I’d need to buy a plastic size 1 V60. In any case, with the ceramic, it might make sense to use a finer grind to try to slow down the brew a little bit. I’m fine just sticking with the plastic, but I have a lot of size 1 filters to use up.

4/14: I used the rest of these up this morning. Like the beans I bought in Morton a month or so ago, I had to start grinding these finer to keep the cups from getting weak. I finished up at grind setting 15, and at that setting, the draw-down finished at around 3:00. The last few cups were still pretty good, if not quite as good as the first few cups.

Verona St Julien’s Breakfast Blend

lpaulriddle
  • Beans: Julien’s Breakfast Blend from Verona Street Coffee (Dubuque, IA)
    • Origin: Central America / Indonesia
    • Roast level: medium to medium/dark (3/5 per web site)
    • Purchase date: 3/20/24 at Hy-Vee Grocery Store in Omaha, NE
  • AeroPress in hotel room:
    • 1 heaping AeroPress-sized scoop beans plus “a little more” (18-20g)
    • JX Grind Setting 20 (60 clicks)
    • Prismo with 1 paper filter and metal filter
    • Heat water to boiling in microwave
    • Start timer and pour enough to wet grounds
    • Stir and let sit for 45 seconds
    • Top up to about 1/2″ below top of AeroPress chamber
    • Stir front to back 5 or 6 times
    • Steep until 3:00
    • Stir front to back 5 or 6 times
    • Press slowly
  • AeroPress with measurements:
    • 18g coffee
    • 250g water at 95°C (ratio 1:13.9)
    • 50g initial pour
    • Everything else same as above
  • Tasting notes: roasty, smooth, full-bodied

I bought a 12oz bag of these beans at the beginning of our NCAA Tournament trip to Omaha. There was no roast date listed on the bag. The web site lists the origins as Central America and Indonesia, and the roast level as 3 out of 5. I’d definitely call this a medium/dark roast, based on the appearance of the beans (dark and oily), as well as the aroma and taste. My first cup at grind setting 15 was bitter, so I backed off a half turn to 20, and the subsequent cups have been pretty smooth and tasty, in spite of inexact brewing parameters and hotel room tap water. It will be interesting to compare when I get home and try them with the V60.

3/26: I brewed an AeroPress cup at home today, using the same technique I used at the hotel, with more precise measurements (see above). The flavor and strength were similar to the hotel room cups, but I think it was slightly better overall, probably due to higher brewing temperature and/or better water quality (filtered vs straight from the tap). I may end up just brewing all of these beans with the AeroPress, as I like how the cups are turning out, and “if it ain’t broke, don’t fix it”.

3/31: For the past 2 or 3 days, I’ve been brewing 300g cups with grind setting 20, 21-22g coffee, and 250g brew water at 95C (about the max that will fit in the AeroPress) and then diluting with 50g of bypass water. The cups have tasted similar to the earlier ones I’ve brewed, so this seems like a good way to get a larger cup.

4/8: I brewed my last 12g of beans with 120g water (1:10) using the same AeroPress recipe I’ve used all along, except I skipped the bloom step and just poured all of the water at once. I really liked the result — it was strong, rich, and smooth, and just about the right amount. I think a larger cup would have worn out its welcome — kind of like an imperial stout, a little bit of really strong coffee goes a long way. I’m not sure how widely available this brand is at retail outside of Nebraska/Iowa, but I’d certainly buy it again.

LnB Organic Fair Trade Peruvian

lpaulriddle
  • Beans: “Organic Fair Trade Peruvian” from Leaves ‘n Beans Coffee (Peoria Heights, IL)
    • Roast level: medium
    • Purchase date: 3/9/24
  • V60:

Started these off at grind setting 29, only because that setting had been working well with the beans I just used up. It wasn’t bad, but had a very slight hint of acidity. I tried it a little bit finer at 28, and got a really good, smooth cup. I then tried 27, and it wasn’t quite as good, so I went back to 28, and I think I’ll stay there for the time being. Compared to my past few bags of Zeke’s, these beans are similar in that they grind pretty cleanly and don’t leave much residue in the grinder, but they take several seconds longer to draw down.

3/17 (Happy St. Patrick’s Day): acidity creeping in at 28 this morning, so this afternoon, I tried 26, which is the finest I’ve ground these so far. It was very good at this setting, so maybe finer is the right idea after all. I definitely felt the caffeine in this cup, so maybe 1:14.3 is a little too strong, though. FWIW, the draw-down finished at around 2:45-2:50 at this setting.

3/19: After 2 days of really good cups at setting 26, both cups today tasted weak and watery. I don’t think anything changed WRT water temperature, ratio or my brewing technique, so I’m not sure what happened. I guess I’ll try it finer tomorrow morning.

3/20: Adjusted grind to 24 this morning, and I think it was a little bit too fine, as it was starting to taste bitter. It will be another 6 days before I brew these beans again, but when I do, I’ll try 25. Could be that 25-26 is good, and I just need to adjust the ratio as the beans age, but I won’t know for sure until next week.

3/26: Setting 25 was not an improvement today. The cup tasted weak and lifeless. I haven’t changed anything WRT technique or recipe vs 10 days or so when I was getting fantastic cups, so my only conclusion is that the beans must be getting past their prime. I think I’m going to switch to AeroPress and see if I can get better results with immersion.

3/27: My usual AeroPress technique at 1:14 (ish) and grind setting 20 yielded a thin-bodied cup, which makes me suspect even more that the beans have degraded. I’ve been storing them in a Fellow vacuum canister, but haven’t been terribly impressed with these canisters, as they seem to slowly lose their seal over several days. I’ve moved the beans to a mason jar, because at least I can be confident it’s airtight. I tried pourover again today with grind setting 25 and a stronger ratio of 1:12.5 (24g coffee / 300g water) and it was better, but still tasted a little bit acidic/under-extracted. I’ll probably keep the strong ratio and start slowly adjusting the grind finer to see if I can get any improvement, or if it just starts getting bitter.

3/28: V60 at grind setting 24, 24g coffee and 300g water was a huge improvement over the past few days. The only thing of note is that I pre-wet the filter with water from the insta-hot tap, which I hadn’t been doing recently, but I doubt that made a huge difference. I could probably go a little bit finer still with the grind, but this was a good start. I don’t have many of the beans left, though.

4/2: Brewed the last of these (all except for about 7-8g) at grind setting 25 and 24g/300g. I didn’t check these notes ahead of time, and forgot that I had most recently been using grind setting 24. Probably not much of a difference either way. Today, I made a point of trying to slow down the water flow rate by pouring as slowly as the kettle would allow. The result was a pretty good cup.

4/7: I had 7-8g of beans to use up, so as an experiment, I ground it really fine (JX setting 10) and brewed it with 90g water (roughly 1:12) at 95C using my go-to AeroPress method (bloom with around 15g water until 0:45, top up to 90g, stir 5-6x, steep until 3:00, stir 5-6x again, press slowly) and although the cup cooled off quickly due to the low volume of water, it had pretty good flavor and body. I was surprised that it wasn’t bitter. So, these beans seem to like a really fine grind, at least after they age for a few weeks. There’s at least an outside chance I’ll try them again the next time I’m in the Peoria area, though I’d say more likely I’ll try something else from the same roaster, just for the sake of variety.

Travel Brewing

lpaulriddle

Last week, I took my first stab at brewing decent coffee while traveling. Here’s what I packed:

  • AeroPress, plus:
    • scoop
    • stirring paddle
    • several paper filters
    • Prismo accessory with metal filter
  • 1Zpresso JX hand grinder
  • Zeke’s Snow Day Blend beans (in a mason jar)

I put all of this into my checked bag. TBD is whether I’ll be able to fit all of this into carry-on bags. Glaringly absent: a scale, a mug, and a way to heat water. I measured beans by volume using the scoop. To heat the water, I used drip coffee machines at three different hotels, and a Keurig at the house where I stayed the final two nights. I used bottled water in the hotel rooms, and tap water with the Keurig. I was a little bit worried that the typical paper hotel room coffee cups wouldn’t hold up to brewing with the AeroPress, but they worked just fine (granted, I didn’t press very hard).

Figuring that the coffee machines wouldn’t get the water quite up to full boil, I went with a medium roast. I could probably have used a darker roast as well. For a light roast, I’d probably want access to a stove or microwave to bring the water to full boil.

To brew, I used a medium/fine setting of 15 on the JX, which is 1.5 turns. I used 1 heaping scoop of beans plus “a little more”, depending on how strong I wanted the coffee. I used a paper filter in addition to the metal Prismo filter. I then added the grounds, heated 1 paper coffee cup full of water in the machine, and filled the AeroPress up enough to cover the beans, stirred, and bloomed for 45 seconds. I then filled the AP up to near the top. No need to use two cups for this, as the Prismo keeps the water from leaking out (lacking a Prismo, I could probably also have inverted the AP). Then I stirred back-to-front a few times, steeped until around 3:00 (using my phone as a timer), stirred again, and pressed slowly. The resulting coffee was not bad. It was not quite as good as a perfect pour-over cup, but it was well-flavored and well-bodied, and fairly consistent from day to day. I’ll likely try this again the next time I travel.

Zeke’s Snow Day Blend

lpaulriddle
  • Beans: “Snow Day Blend” from Zeke’s Coffee (Baltimore, MD)
    • Source: Bali Blue Krishna (Indonesia) / Tanzania Peaberry
    • Roast level: medium (4/8)
    • Roast date: 2/19/24
    • Purchase date: 2/27/24
  • V60:

Similar story to pretty much everything I’ve been brewing with my plastic size 2 V60 lately: I started too fine, and am slowly adjusting coarser in an attempt to make the coffee not taste bitter. This was starting to taste pretty good at 28 today, but could maybe go a couple more clicks. I think that my rule of thumb for light to medium roasts is going to be to wait until 10 days to 2 weeks past roast date, and then start with a grind setting of 28 to 30.

3/11: I brewed my first pourover with these in 9 days, using grind setting 29, and it was quite good. I’ll keep this setting for the next few cups, and see how it goes.

3/14: Used these up today. This has been one of my favorite blends from Zeke’s. Once I got the grind setting dialed in at 29, every cup was very consistently good. I also brewed several cups with the AeroPress while out of town, and those cups were good too (if not quite as good as the pourovers) in spite of inconsistent water temperatures and bean/water ratios.

Right foot nerve again

lpaulriddle

I have been having issues with the nerve on the ball of my right foot for about the past week, similar to late last summer. Interestingly, this time around, I’m noticing the discomfort more so with running than with climbing, which is the opposite of what I reported last September. The lack of issues while climbing could be because of my shoes — last summer, I was climbing in Scarpa Force Vs, while lately, I’ve been wearing a pair of Tenaya Araís. Maybe the latter just agree with my feet better. The Scarpas are awaiting a resole, so I won’t be able to test that theory any time soon. It could also have something to do with my footwork, which I believe has improved over the past year or so.

Where running is concerned, I think I should adopt a new motto: “It’s the gait, stupid”. I started today’s run with a metatarsal pad on my right foot. Metatarsal pads have their place, and I’ve found that they often help with walking, static standing, and driving. Today, though, the pad seemed to aggravate the problem nerve. Two miles into the run, it was really bothering me, so I stopped to take the pad off. The nerve was still painful without the pad initially, and I was thinking I might have to cut the run short. Then, I noticed that on the right side, I seemed to be landing and pushing off towards the outside of the foot. I corrected that, mentally trying to engage the side of the foot towards the big toe, and the nerve discomfort improved significantly. Doing that must take pressure off whatever nerve is irritated. Flexing and relaxing my toes frequently, to keep them loose, also seems to help. Ultimately, I was able to complete my planned distance of 10K.

All of this has me wondering what is causing this recurring issue. It could be a combination of things: gait irregularities when walking/running, poor climbing footwork (climbing on the balls of my feet instead of the toes), etc. Hopefully, as I work to correct these, I’ll start seeing this problem less frequently. In the meantime, travel and other activities are going to prevent me from running or climbing as frequently as usual over the next couple of weeks, which might be a blessing in disguise, as it’ll give my feet a little bit of a break.

New Thermostats

lpaulriddle

When we bought our house in 2001, it had an old Weil-McLain boiler with two heating zones – one for the main floor, and one for the basement family room. The boiler water temperature was kept at the “high limit” setting of 180°F, and each heating zone had a line-voltage thermostat wired directly to the zone’s circulator pump. This was a “non-standard” setup to say the least. Around 2003 or 2004, at the pinnacle of my DIY home-improvement kick, I converted to a more conventional system with transformers and low-voltage thermostats, installing a Honeywell “Chronotherm IV” programmable thermostat on the main floor and a manual mercury-switch thermostat in the basement. In 2006, we replaced the boiler and split the main floor into two zones: one for the living areas, and another for the bedrooms. I moved the Chronotherm into the bedroom, upgraded to a new touch-screen thermostat in the living room, and left the mercury thermostat in the basement, and that’s how things stood for almost 18 years. Now, I’m looking at upgrading to newer thermostats that we can access remotely and tie into a home automation system. For starters, I bought two Sinopé TH1400ZB heating thermostats to use for the basement and bedroom zones. To make a long story short, these thermostats require a common (C) wire, but inexplicably, when I rewired everything for low voltage back in 2003-2004, I only ran 2-conductor thermostat wire. So, I spent a good part of an afternoon last weekend pulling out the old basement zone wire and replacing it with 3-conductor wire. Today, I did the same thing with the bedroom zone wire, and the living room wiring is still TBD. I’m not sure what my thinking was back then, but I definitely wasn’t thinking that my rather short-sighted decision would create more work for me in the future. I probably thought that my (then) state-of-the-art power-stealing Chronotherm and battery-powered VisionPro thermostats would never need to be replaced, or that the eventual replacements would run on 2 wires. In any case, the moral of the story is: when wiring thermostats, always run a common wire, even if you think you don’t need one. 😀

Airport Loop Run

lpaulriddle

I finally ran the BWI Trail loop today, accomplishing a goal that I first set for myself last summer. Various sources list the trail’s length at anywhere from 10 to 12.5 miles. I mapped it at 10.7 miles on gmap-pedometer.com, but my actual running distance, according to my Apple Watch, was 10.5 miles. I started and ended at the Lindale Middle School (formerly Andover High School; my alma mater), and ran clockwise, at an average pace of around 10:30/mile. The temperature was in the low-to-mid 40s, with wet pavement after some overnight showers, but no major puddles or washed-out areas. Being that it was a weekend, I saw several other bikers, runners, walkers, etc. (particularly around the Thomas Dixon area, which is the most popular place to park) but not as many as I would have seen on a warmer day. The run felt fairly easy — while the route has some rolling hills, the total elevation gain is only about 400′, compared to 700′ or so for my usual 10-mile route closer to home. I could definitely see myself running here more often, although unlike home, there are no shortcuts, so I have to make sure I can commit to running at least 10 miles.

I’ve decided that my running goal for 2024 is going to be to run a half marathon, or 13.1 miles. Given the distances I’m running now, I think it’s a realistic goal, but I also think it will require me to pay more attention to what I eat and drink before, during, and after my runs.