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a bit of formatting for articles and notes content lists, added pagination and moved the brid.gy link
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jk 5 years ago
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  1. 1
      archetypes/default.md
  2. 33
      config.toml
  3. 23
      content/article/2020-provisional-plans/index.md
  4. 9
      content/article/B’z_on_Bagpipes_part_1/index.md
  5. 9
      content/article/B’z_on_Bagpipes_part_2/index.md
  6. 9
      content/article/B’z_on_Bagpipes_part_3/index.md
  7. 11
      content/article/Castle_K_ケー城/index.md
  8. 1
      content/article/Cormorant_fishing_鵜飼/index.md
  9. 1
      content/article/Hail_the_new_Shinto_God_of_Guitar/index.md
  10. 1
      content/article/Hotei_Tomoyasu_布袋寅泰_vs_Tak_Matsumoto_松本孝弘/index.md
  11. 1
      content/article/Inunbreakable/index.md
  12. 1
      content/article/Invaluable_web_tools_for_the_Japanese_learner/index.md
  13. 3
      content/article/Kanazawa_金沢_2006/index.md
  14. 1
      content/article/Kiriyama_Tea_Farm_霧山茶業組合/index.md
  15. 2
      content/article/Koto_箏_Clàrsach/index.md
  16. 1
      content/article/Okayama_tackles_Tokyos_domination_of_cool_web_clips_well_sort_of/index.md
  17. 1
      content/article/Pre-Wedding_Pictures/index.md
  18. 1
      content/article/Review_2_46_Aftershock_–_Quakebook/index.md
  19. 2
      content/article/Review_Japan_Funny_Side_Up/index.md
  20. 1
      content/article/Shiraishi_Island_白石島/index.md
  21. 5
      content/article/The_Genius_of_Kurosawa_–_The_Hidden_Fortress/index.md
  22. 3
      content/article/The_Scots_Who_Shaped_Japan_No_1_–_Rita_Taketsuru/index.md
  23. 1
      content/article/Tosa-ben_card_game_龍馬_土佐弁かるた/index.jp.md
  24. 1
      content/article/Tosa-ben_card_game_龍馬_土佐弁かるた/index.md
  25. 86
      content/article/airigh-notes-on-lesson-1/index.md
  26. 27
      content/article/and-so-it-begins/index.md
  27. 7
      content/article/beer-journal-introduction/index.jp.md
  28. 11
      content/article/beer-journal-introduction/index.md
  29. 1
      content/article/beer-tasting-notes-black-hammer/index.md
  30. 21
      content/article/beer-tasting-notes-bohemian-pilsner/index.md
  31. 0
      content/article/beer-tasting-notes-brave/index.md
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      content/article/beer-tasting-notes-clean-water-lager/index.md
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      content/article/beer-tasting-notes-friends-with-benefits/index.md
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      content/article/beer-tasting-notes-intergalactic-space-hopper/index.md
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      content/article/beer-tasting-notes-jack-hammer/index.md
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      content/article/beer-tasting-notes-jarl/index.md
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      content/article/beer-tasting-notes-lerwick-ipa/index.md
  40. 0
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  41. 0
      content/article/beer-tasting-notes-milk-stout/index.md
  42. 0
      content/article/beer-tasting-notes-monk-hammer/index.md
  43. 7
      content/article/beer-tasting-notes-op-and-top/index.jp.md
  44. 5
      content/article/beer-tasting-notes-op-and-top/index.md
  45. 14
      content/article/beer-tasting-notes-over-the-hill/index.md
  46. 0
      content/article/beer-tasting-notes-paolozzi/index.md
  47. 0
      content/article/beer-tasting-notes-red-kite/index.md
  48. 33
      content/article/beer-tasting-notes-red-panda/index.md
  49. 18
      content/article/beer-tasting-notes-smokehouse-porter/index.md
  50. 16
      content/article/beer-tasting-notes-surfbum-ipa/index.md
  51. 10
      content/article/beer-tasting-notes-vedett-extra-blond/index.md
  52. 1
      content/article/block-fracking-in-scotland-msp-request/index.md
  53. 1
      content/article/block-fracking-in-scotland-response-1/index.md
  54. 1
      content/article/block-fracking-in-scotland-response-2/index.md
  55. 1
      content/article/block-fracking-in-scotland-response-3/index.md
  56. 1
      content/article/block-fracking-in-scotland-response-4/index.md
  57. 1
      content/article/block-fracking-in-scotland-response-5/index.md
  58. 2
      content/article/caite-bheil-thu-a-fuireach-lesson-3/index.md
  59. 3
      content/article/ceart-notes-on-lesson-2/index.md
  60. 23
      content/article/chinook-what-i-made/index.md
  61. 31
      content/article/crying-tears-of-hazy-gold/index.md
  62. 2
      content/article/de-an-t-ainm-a-th-ort-lesson-8/index.md
  63. 3
      content/article/de-an-uair-a-tha-e-lesson-4/index.md
  64. 1
      content/article/defunct-blogs-a-memorandum/index.md
  65. 5
      content/article/distributed-social-networks/index.md
  66. 1
      content/article/feasgar-math-lesson-1/index.md
  67. 4
      content/article/freagair-lesson-2-term-3/index.md
  68. 1
      content/article/gaelic-pronunciation-guide/index.md
  69. 26
      content/article/hirome-ichiba-kōchi/index.md
  70. 13
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  71. 1
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  72. 1
      content/article/leabhar-latha-homework-for-lesson-4/index.md
  73. 2
      content/article/mo-chreach-sa-thainig-notes-on-lelesson-3/index.md
  74. 7
      content/article/of-sugar-munchers-and-chilly-gas/index.md
  75. 1
      content/article/reflections-what-result-saves-the-union/index.md
  76. 1
      content/article/seppuku/index.md
  77. 3
      content/article/silence_is_broken/index.md
  78. 23
      content/article/tasting-notes-template/index.md
  79. 1
      content/article/tha-eagal-orm-bho-am-fiaclair-notes-on-lesson-5/index.md
  80. 1
      content/article/tha-mi-ag-iarridh-uisge-beatha-lesson-2/index.md
  81. 1
      content/article/tha-mi-trang-gach-latha-notes-on-lesson-8/index.md
  82. 17
      content/article/the-fediverse/index.md
  83. 1
      content/article/the-origins-of-gaelic/index.md
  84. 3
      content/article/timcheal-air-dà-uair-dheug-san-oidhche-lesson55/index.md
  85. 1
      content/article/ttip-mp-request-to-vote-for-nhs-exemption/index.md
  86. 1
      content/article/ttip-mp-response-to-nhs-bill-request/index.md
  87. 1
      content/article/turning_point/index.md
  88. 21
      content/article/why-pixelfed/index.md
  89. 3
      content/article/why-study-gaelic/index.md
  90. 1
      content/article/writing-off-scotland/index.md
  91. 1
      content/article/あっぽろけ_–_Exploring_Tosa-ben_1/index.jp.md
  92. 1
      content/article/あっぽろけ_–_Exploring_Tosa-ben_1/index.md
  93. 3
      content/article/いらばかしよった_–_Exploring_Tosa-ben_no_2/index.jp.md
  94. 3
      content/article/いらばかしよった_–_Exploring_Tosa-ben_no_2/index.md
  95. 1
      content/article/うどみゆー_–_Exploring_Tosa-ben_pt_3/index.jp.md
  96. 1
      content/article/うどみゆー_–_Exploring_Tosa-ben_pt_3/index.md
  97. 43
      content/article/え-ず-い-exploring-tosa-ben-4/index.jp.md
  98. 43
      content/article/え-ず-い-exploring-tosa-ben-4/index.md
  99. 0
      content/note/_index.md
  100. 16
      content/note/back-to-square-one/index.md

1
archetypes/default.md
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@ -6,5 +6,6 @@ Blog: []
Categories: []
Tags: []
Image:
Type:
draft: false
---

33
config.toml
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@ -6,6 +6,7 @@ summarylength=30
enableEmoji=true
defaultContentLanguage="en"
[outputs]
home = ["html", "rss", "atom"] # default = ["HTML", "RSS"]
section = ["html", "rss", "atom"] # default = ["HTML", "RSS"]
@ -35,6 +36,7 @@ blog = "blog"
image = "image"
tag = "tags"
category = "categories"
type = "type"
[params]
title = "J K 🇯🇵🏴󠁧󠁢󠁳󠁣󠁴󠁿"
@ -91,9 +93,34 @@ weight = 200
url = "/blog/"
[[languages.en.menu.main]]
name = "Posts"
name = "Articles"
weight = 300
url = "/post/"
url = "/article/"
[[languages.en.menu.main]]
name = "Notes"
weight = 400
url = "/note/"
[[languages.en.menu.main]]
name = "Photos"
weight = 500
url = "/photo/"
[[languages.en.menu.main]]
name = "Likes"
weight = 600
url = "/likes/"
[[languages.en.menu.main]]
name = "Replies"
weight = 700
url = "/reply/"
[[languages.en.menu.main]]
name = "Re-posts"
weight = 800
url = "/repost/"
[languages.jp]
weight = 10
@ -112,4 +139,4 @@ url = "/jp/blog/"
[[languages.jp.menu.main]]
name = "記事"
weight = 300
url = "/jp/post/"
url = "/jp/article/"

23
content/post/2020-provisional-plans/index.md → content/article/2020-provisional-plans/index.md
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@ -5,17 +5,18 @@ Description: "Big plans for a busy year"
Blog: ["Whitabootery"]
Categories: ["Plans","Japan"]
Tags: ["brewing", "JLPT", "vegan"]
Image: ["/images/2020-provisional-plans/img_20181231_115909.jpg"]
Image: ["/images/2020-provional-plans/img_20181231_115909.jpg"]
Type: ["article"]
draft: false
DisableComments: false
DibleComments: false
---
On our return from our most recent trip to visit my wife's family in Japan I [posted](https://social.nipponalba.scot/notice/9qr4pWj9FQbYWBwIBk) on [my pleroma account](https://social.nipponalba.scot/jk) about my ambitious plans for 2020 in order to hopefully facilitate a move to rural Japan as early as Spring 2022.
On our return from our mo recent trip to visit my wife's family in Japan I [poed](https://social.nipponalba.scot/notice/9qr4pWj9FQbYWBwIBk) on [my pleroma account](https://social.nipponalba.scot/jk) about my ambitious plans for 2020 in order to hopefully facilitate a move to rural Japan as early as Spring 2022.
This article is an attempt to flesh these out a little and to have somewhere that I can more easily refer to for updates, amendments etc. So in no particular order:
This article is an attempt to flesh the out a little and to have somewhere that I can more easily refer to for updates, amendments etc. So in no particular order:
#### Japanese Government's Rural Initiative (not correct name but will update and write about in greater detail in the future)
#### Japane Government's Rural Initiative (not correct name but will update and write about in greater detail in the future)
This is a scheme aimed at encouraging more families to move from the big Japanese cities to rural locations, with a focus on encouraging retraining, community involvement and company creation. Each town government has its own requirements and these can change on an annual basis.
This is a scheme aimed at encouraging more families to move from the big Japanese cities to rural locations, with a focus on encouraging retraining, community involvement and company creation. Each town government has its own requirements and the can change on an annual basis.
Successful applicants have up to three years to make a life in the town and contribute to the local economy, during which time the government will subsidise rent, home refurbishments and pay a regular, sufficient wage. After three years then you are on your own so to speak but by then hopefully you have established an income of your own.
@ -31,11 +32,11 @@ If I'm to get back to a level where I can participate in a Japanese interview fo
Starting next week, I'll be trying to brew a different beer each month and attempting to study the science of brewing so that by the time we move to Japan I have a solid knowledge-base from which to reach out for potential brewery internships as brewing beer at home is kind of illegal in Japan (unless under 1% ABV).
I am still a beginner and my [second brew](https://blog.nipponalba.scot/%7E/Brewshido/crying-tears-of-hazy-gold) was somewhat of a failure. I hope to improve my understanding of the basics, tighten my quality control processes and become very familiar with the different grains, malts, hops and yeasts over the next few years. I'll initially probably be focusing largely on IPAs but before we move to Japan I want to experiment with dark and sour beers. I'll endevour to record everything in [my blog](https://jk.nipponalba.scot/blog/Brewshido/) and as my Japanese improves, add translations where relevant or interesting to build towards a profile which can be understood by potential future employers.
I am still a beginner and my [second brew](https://blog.nipponalba.scot/article/crying-tears-of-hazy-gold) was somewhat of a failure. I hope to improve my understanding of the basics, tighten my quality control process and become very familiar with the different grains, malts, hops and yeasts over the next few years. I'll initially probably be focusing largely on IPAs but before we move to Japan I want to experiment with dark and sour beers. I'll endevour to record everything in [my blog](https://jk.nipponalba.scot/blog/Brewshido/) and as my Japanese improves, add translations where relevant or interesting to build towards a profile which can be understood by potential future employers.
#### Study the science of brewing
Hand in hand with the brewing plans, I hope to find some online courses or books from which I can learn more about molecular biology etc. I want to be in a position where I understand protein chains, yeast storage and quality, water quality etc. This knowledge will be very important when the time comes to establish a brewery but also before then it will enhance my ability to design beers based on more than a hunch about tasty flavour combinations.
Hand in hand with the brewing plans, I hope to find some online courses or books from which I can learn more about molecular biology etc. I want to be in a potion where I understand protein chains, yeast storage and quality, water quality etc. This knowledge will be very important when the time comes to establish a brewery but also before then it will enhance my ability to design beers based on more than a hunch about tasty flavour combinations.
I recently re-visited the Heriot Watt University MSc Brewing & Distilling course page and discovered that it may be possible for me to study towards a Postgraduate Certificate online which if an application was successful would enable me to study exactly the content that I will need to for a career in brewing. I have contacted HW admissions and if I get a positive response to my multiple questions then I think I'll apply for this course which would begin in September this year. Fingers crossed!
@ -45,7 +46,7 @@ Depending on work-load and progress with this, I may also reach out to some Scot
I already do a fair amount of cooking at home and when time allows like to spend 4-6 hours in the kitchen making delicious [#vegan](https://jk.nipponalba.scot/tags/vegan) food. However, as my future in Japan will revolve around both drink and food and in all cases vegan varieties of them all, I need to up my game and focus on mastering some fundamentals from which potential menus in potential cafes or food trucks might be devised.
I've previously worked in the kitchens of hotels and pubs in a variety of roles and several of these roles involved cooking for the public so I'm not completely unfamiliar with the requirements, but if I'm to be a lone vegan cook in our wee village in rural Japan, then I'll need to really understand dashi options, umami and cooking with the local ingredients I'll have at hand. Fun!!
I've previously worked in the kitchens of hotels and pubs in a variety of roles and several of the roles involved cooking for the public so I'm not completely unfamiliar with the requirements, but if I'm to be a lone vegan cook in our wee village in rural Japan, then I'll need to really understand dashi options, umami and cooking with the local ingredients I'll have at hand. Fun!!
#### Get the house in order
@ -53,6 +54,6 @@ Literally! We've had an unfinished garage conversion for several years now! The
### Sundries
Undoubtedly there will be more plans made, developed and or abandoned as the year progresses, but I hope to write about as much of it as possible, particularly where it relates to potentially interesting information uncovered as we learn more about the processes and challenges of moving (back) to Japan.
Undoubtedly there will be more plans made, developed and or abandoned as the year progresses, but I hope to write about as much of it as possible, particularly where it relates to potentially interesting information uncovered as we learn more about the process and challenges of moving (back) to Japan.
Next year: driving licenses, JLPT N2, studying for Japanese beer proficiency tests (yes, really), strengthening of pretty much everything above.
Next year: driving license, JLPT N2, studying for Japanese beer proficiency tests (yes, really), strengthening of pretty much everything above.

9
content/post/B’z_on_Bagpipes_part_1/index.md → content/article/B’z_on_Bagpipes_part_1/index.md
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@ -5,16 +5,17 @@ Blog: ["Bushido Dreams"]
categories: ["B'z","J-Rock","Video"]
tags: ["B'z","bagpipes","j-rock","Makoto Kaneko","the wee pleasure","もう一度キスしたかった"]
draft: false
image: ["/images/IMG_20141007_0003-620x619.jpg"]
Type: ["article"]
image: ["/images/img_20141007_0003-620x619.jpg"]
---
No, really! B’z on bagpipes! Courtesy of my friend Makoto Kaneko who isn’t just a very skilled piper (played at our wedding) but also a champion highland dancer (danced at our wedding).
Makoto has a 5 track CD called ‘Bagpipe The Best Wee Pleasure – B’z Tribute’ and this is track 2.
Makoto has a 5 track CD called ‘Bagpipe The Be Wee Pleasure – B’z Tribute’ and this is track 2.
<!--more-->
<dl>
<iframe src="https://invidio.us/embed/pDMPgRekX2U" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>
<iframe c="https://invidio.us/embed/pDMPgRekX2U" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>
</dl>
You can find [Makoto on youtube - on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko's youtube channel - on invidio.us").
You can find [Makoto on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko on invidio.us").

9
content/post/B’z_on_Bagpipes_part_2/index.md → content/article/B’z_on_Bagpipes_part_2/index.md
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@ -4,17 +4,18 @@ date: 2014-10-17T11:06:35+01:00
Blog: ["Bushido Dreams"]
categories: ["B'z","J-Rock","Video"]
tags: ["B'z","bagpipes","j-rock","Makoto Kaneko","the wee pleasure","LOVE PHANTOM"]
image: ["/images/IMG_20141007_0003-620x619.jpg"]
image: ["/images/img_20141007_0003-620x619.jpg"]
Type: ["article"]
draft: false
---
No, really! B’z on bagpipes! Courtesy of my friend Makoto Kaneko who isn’t just a very skilled piper (played at our wedding) but also a champion highland dancer (danced at our wedding).
Makoto has a 5 track CD called ‘Bagpipe The Best Wee Pleasure – B’z Tribute’ and this is track 3.
Makoto has a 5 track CD called ‘Bagpipe The Be Wee Pleasure – B’z Tribute’ and this is track 3.
<!--more-->
<dl>
<iframe src="https://invidio.us/embed/eph2Gi5ttls" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>
<iframe c="https://invidio.us/embed/eph2Gi5ttl frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>
</dl>
You can find [Makoto on youtube - on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko's youtube channel - on invidio.us").
You can find [Makoto on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko on invidio.us").

9
content/post/B’z_on_Bagpipes_part_3/index.md → content/article/B’z_on_Bagpipes_part_3/index.md
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@ -4,17 +4,18 @@ date: 2014-10-24T23:18:37+01:00
Blog: ["Bushido Dreams"]
categories: ["B'z","J-Rock","Video"]
tags: ["B'z","bagpipes","j-rock","Makoto Kaneko","the wee pleasure","いつかのメリークリスマス"]
image: ["/images/IMG_20141007_0003-620x619.jpg"]
image: ["/images/img_20141007_0003-620x619.jpg"]
Type: ["article"]
draft: false
---
No, really! B’z on bagpipes! Courtesy of my friend Makoto Kaneko who isn’t just a very skilled piper (played at our wedding) but also a champion highland dancer (danced at our wedding).
Makoto has a 5 track CD called ‘Bagpipe The Best Wee Pleasure – B’z Tribute’ and this is track 4.
Makoto has a 5 track CD called ‘Bagpipe The Be Wee Pleasure – B’z Tribute’ and this is track 4.
<!--more-->
<dl>
<iframe src="https://invidio.us/embed/HPnLSGvlN5g" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>
<iframe c="https://invidio.us/embed/HPnLSGvlN5g" frameborder="0" allow="autoplay; encrypted-media" allowfullreen></iframe>
</dl>
You can find [Makoto on youtube - on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko's youtube channel - on invidio.us").
You can find [Makoto on invidio.us](http://invidio.us/channel/UC7rku01zmrTKSlhPGN1_dqg "Makoto Kaneko on invidio.us").

11
content/post/Castle_K_ケー城/index.md → content/article/Castle_K_ケー城/index.md
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@ -5,18 +5,19 @@ Blog: ["Bushido Dreams"]
categories: ["Photographs"]
tags: ["3d art","Castle K","Japanese Castle","MUJI","puzzle","ケー城"]
image: ["/images/ck3.jpg"]
Type: ["article"]
draft: false
---
On returning from a recent trip to London, my wife bought me a pretty cool お土産 (souvenir) from MUJI.
A Japanese castle press-out 3D puzzle/model. Currently unavailable in the EU store but for sale (though out of stock) via the German store.
A Japane castle press-out 3D puzzle/model. Currently unavailable in the EU store but for sale (though out of stock) via the German store.
<dl>
<table><tr>
<td><a href="/images/ck1.jpg"><img src="/images/ck1.jpg" alt="Castle K"></a></td>
<td><a href="/images/ck2.jpg"><img src="/images/ck2.jpg" alt="Castle K"></a></td></tr>
<tr><td><a href="/images/ck3.jpg"><img src="/images/ck3.jpg" alt="Castle K"></a></td>
<td><a href="/images/ck4.jpg"><img src="/images/ck4.jpg" alt="Castle K"></a></td>
<td><a href="/images/ck1.jpg"><img c="/images/ck1.jpg" alt="Cale K"></a></td>
<td><a href="/images/ck2.jpg"><img c="/images/ck2.jpg" alt="Cale K"></a></td></tr>
<tr><td><a href="/images/ck3.jpg"><img c="/images/ck3.jpg" alt="Cale K"></a></td>
<td><a href="/images/ck4.jpg"><img c="/images/ck4.jpg" alt="Cale K"></a></td>
</tr></table>
</dl>

1
content/post/Cormorant_fishing_鵜飼/index.md → content/article/Cormorant_fishing_鵜飼/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Photographs"]
tags: ["Cormorant fishing","Uji","宇治市","鵜匠","鵜飼"]
image: ["/images/cormorant7.jpg"]
Type: ["article"]
draft: false
---
Cormorant fishing (鵜飼) is a traditional method of fishing which has been around for over 1300 years and the event is protected by the Japanese government (and praised by Charlie Chaplin).

1
content/post/Hail_the_new_Shinto_God_of_Guitar/index.md → content/article/Hail_the_new_Shinto_God_of_Guitar/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","J-Rock","Video","Hotei"]
tags: ["eight million kami","guitar","Hotei Tomoyasu","Shinto God"]
image: ["/images/hotei2.jpg"]
Type: ["article"]
draft: false
---
One somewhat congested evening in the midst of a major traffic jam on a highway in Tokyo, in between explaining the details of Japanese toilet behaviour and stifling some red-neck Americans from heckling during his heartfelt story of life as a kid in Hiroshima after the bomb, an aging and slightly senile tour bus guide shared with me and everyone else awake and paying attention, an interesting (albeit slightly inaccurate) factoid.

1
content/post/Hotei_Tomoyasu_布袋寅泰_vs_Tak_Matsumoto_松本孝弘/index.md → content/article/Hotei_Tomoyasu_布袋寅泰_vs_Tak_Matsumoto_松本孝弘/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["J-Rock","B'z","Hotei","Video"]
tags: ["Hotei","カラス","中村達也","布袋寅泰","松本孝弘"]
image: ["/images/hotei1.jpg"]
Type: ["article"]
draft: false
---
I have a good friend who is a BIG fan of B’z and I am grateful to him for introducing me to this excellent band. However, we have a running debate in which we only disagree by the narrowest of margins.

1
content/post/Inunbreakable/index.md → content/article/Inunbreakable/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Journal"]
tags: ["bruce willis","clumsy","idiot","personal","unbreakable"]
image: ["/images/unbreakable1.jpg"]
Type: ["article"]
draft: false
---
Conjecture began a few years ago on whether or not I am indeed unbreakable, the occassion was the stag do of my friend and landlord and the incident involved an acceleration vs braking mix up which launched myself and the quad bike I was riding into a large tree. The sequence of events were essentially straight-forward, as I ascended a small hill with a sharp descent I inadvertently fed the machine some gas and propelled over the top of the hill. The drop at the other side was about 3 or 4 feet and as myself and my mechanical counterpart soared through the air my safety helmet sprouted wings and left my head for more comfortable climes. A second or so later was touchdown, as the bike landed I was forced forward and my face planted into the handlebars, the quad and myself then bounced forward and I left my mount and was thrust left shoulder first into a large tree.. had my route been even an inch further left I suspect the quick conclusion to the unbreakable question may have been a life-changing or indeed ending NO.

1
content/post/Invaluable_web_tools_for_the_Japanese_learner/index.md → content/article/Invaluable_web_tools_for_the_Japanese_learner/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japanese"]
tags: ["japanese","nihongo","useful"]
image: ["/images/tools1.png"]
Type: ["article"]
draft: false
---
The following is a list of the tools that I have come across over the past few years which I have found exceptionally useful as a Japanese language student. I will keep this updated as I remember tools that I’ve used or discover new ones.

3
content/post/Kanazawa_金沢_2006/index.md → content/article/Kanazawa_金沢_2006/index.md
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@ -3,8 +3,9 @@ title: "Kanazawa (金沢) 2006"
date: 2014-10-21T23:37:39+01:00
Blog: ["Bushido Dreams"]
categories: ["Japan","Photographs"]
tags: ["kairakuen","Kanazawa","kenrakuen","korakuen","samurai","金沢"]
tags: ["kairakuen","Kanazawa","kenrakuen","korakuen","murai","金沢"]
image: ["/images/kanazawa4.jpg"]
Type: ["article"]
draft: false
---
On our travels around Japan in 2006, my friends and I decided to go somewhere which wasn’t in the usual *Tōkyō -> Kyōto -> Kobe -> Ōsaka* first time visitor path and somewhat randomly decided on *Kanazawa*.

1
content/post/Kiriyama_Tea_Farm_霧山茶業組合/index.md → content/article/Kiriyama_Tea_Farm_霧山茶業組合/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan"]
tags: ["green tea","kiriyamacha","霧山茶業組合"]
image: ["/images/tea1.png"]
Type: ["article"]
draft: false
---

2
content/post/Koto_箏_Clàrsach/index.md → content/article/Koto_箏_Clàrsach/index.md
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@ -5,9 +5,9 @@ Blog: ["Bushido Dreams"]
categories: ["Photographs"]
tags: ["Clàrsach","Karolina Kotkiewicz","Koto","Mio Shapley","Piano","Tea Ceremony","箏"]
image: ["/images/koto1.jpg"]
Type: ["article"]
draft: false
---
As part of the entertainment for our Scottish wedding mk II, we hired the koto (箏) player & harpist, Mio Shapley. Mio-san provided the music for guests arriving, for my bride walking down the aisle and for post-ceremony refreshments and her music was beautiful!
<img src="/images/koto2.jpg" alt="Koto">

1
content/post/Okayama_tackles_Tokyos_domination_of_cool_web_clips_well_sort_of/index.md → content/article/Okayama_tackles_Tokyos_domination_of_cool_web_clips_well_sort_of/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Video"]
tags: ["Okayama","time-lapse","video"]
image: ["/images/okayama1.jpg"]
Type: ["article"]
draft: false
---
It seems at the moment that half of Tokyo is working in collaboration to create a very cool time lapse or tilt shift (often both) videos of the city and admittedly they are indeed very cool.

1
content/post/Pre-Wedding_Pictures/index.md → content/article/Pre-Wedding_Pictures/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Photographs"]
tags: ["wedding","pre-wedding","photo shoot"]
image: ["/images/pwp10.jpg"]
Type: ["article"]
draft: false
---
In Japan it is apparently commonplace to have your wedding photos taken before your actual wedding ceremony.

1
content/post/Review_2_46_Aftershock_–_Quakebook/index.md → content/article/Review_2_46_Aftershock_–_Quakebook/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Review"]
tags: ["appeal","book review","disaster","earthquake","fukushima","quakebook","tsunami"]
image: ["/images/qb2.jpg"]
Type: ["article"]
draft: false
---
So this is actually less of a review at this stage than a bit of background as due to my studies for my imminent final exams (first one is tomorrow!) I have only read the first handful of stories from the book but even still it has been an emotional roller-coaster ride. The book represents a fantastic collaboration of passionate volunteers willing to contibute their own time and talents for free in order to raise funds for the Great Tohoku Earthquake Red Cross Appeal and it comprises almost 100 contributions by Japanese and foreigners alike all of whom were in some way affected by the disaster. So far I have read the first 8 of these stories and such are the pure emotions encapsulated in them that it has been a struggle to hold back the tears. There are heart-breaking accounts of those directly affected and emotional pledges of support by many who hold Japan close to their hearts. Below I have attached an extract (I hope that is OK!) written by an aged 80+ gent from Sendai which is endearing as it demonstrates the strength of mind of the Japanese and instills confidence that things will get better.

2
content/post/Review_Japan_Funny_Side_Up/index.md → content/article/Review_Japan_Funny_Side_Up/index.md
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@ -5,9 +5,9 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Review","Humour"]
tags: ["Amy Chavez", "book review"]
image: ["/images/ssu1.jpg"]
Type: ["article"]
draft: false
---
Having visited Japan for a month in 2006, then lived in Okayama for a year between 2009 and 2010 and furthermore having had a life-long fascination with Japanese history and culture, I have experience of reading a great number of travel guides and books about this fascinating country. The one observation I would make of these books is that they are mostly dry, humourless, rinse and repeat guides highlighting the same places to visit and peddling the same experiences, and whilst there is absolutely a place for these books they fail to capture an important aspect of Japan, namely the fun, adventure and humour of everyday life in this curious country.
<dl>

1
content/post/Shiraishi_Island_白石島/index.md → content/article/Shiraishi_Island_白石島/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Photographs"]
tags: ["moooo bar","Shiraishi Island","Shiraishijima","tourism"]
image: ["/images/sj2.jpg"]
Type: ["article"]
draft: false
---
During my year of living in Japan I discovered a little bit of paradise, namely Shiraishi Island (白石島) which is nestled to the South of Okayama in the Seto Inland Sea. On my first visit I met people who became some of my closest friends during the year, one of whom is coming to visit me in Scotland in a few months!

5
content/post/The_Genius_of_Kurosawa_–_The_Hidden_Fortress/index.md → content/article/The_Genius_of_Kurosawa_–_The_Hidden_Fortress/index.md
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@ -3,8 +3,9 @@ title: "The Genius of Kurosawa – The Hidden Fortress"
date: 2009-07-04T15:27:20+01:00
Blog: ["Bushido Dreams"]
categories: ["Japan","Cinema"]
tags: ["akira kurosowa","movie review","the hidden fortress","toshiro mifune"]
image: ["/images/kurosawa1.jpg"]
tags: ["akira kurosawa","movie review","the hidden fortress","toshiro mifune"]
image: ["/images/kurowa1.jpg"]
Type: ["article"]
draft: false
---
Through the eyes of this samurai otaku there was, and indeed is no finer director than Akira Kurosawa. His feudal films are unique, not just in content and quality but in ground-breaking cinematography. Add to his directorial and cinematographical genius the stand-out performances of my favourite samurai character actor, one Toshiro Mifune and many of the Kurosawa films are thin and crispy, warm slices of heaven served on a platinum platter.

3
content/post/The_Scots_Who_Shaped_Japan_No_1_–_Rita_Taketsuru/index.md → content/article/The_Scots_Who_Shaped_Japan_No_1_–_Rita_Taketsuru/index.md
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@ -2,9 +2,10 @@
title: "The Scots Who Shaped Japan: No. 1 – Rita Taketsuru"
date: 2014-10-14T11:16:37+01:00
Blog: ["Bushido Dreams"]
categories: ["influential scots","history","japan"]
categories: ["influential Scots","history","japan"]
tags: ["Kirkintilloch","Masataka Taketsuru","NHK","Nikka Whisky","Rita Taketsuru","Suntory","whisky","マッサン"]
image: ["/images/rita1.jpg"]
Type: ["article"]
draft: false
---
There are many links and similarities between Scotland and Japan, besides my nuptials as a Scot to a Japanese woman, and there were a great many Scots who helped shape modern Japan. Quite often however, these Scots are considerably more well known in Japan than they are back home in Scotland.

1
content/post/Tosa-ben_card_game_龍馬_土佐弁かるた/index.jp.md → content/article/Tosa-ben_card_game_龍馬_土佐弁かるた/index.jp.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Japanese","Tosa-ben"]
tags: ["card game","dialect","hachikin","japanese","Kōchi","Tosa-ben","はちきん","土佐弁","龍馬"]
image: ["../images/card1.jpg"]
Type: ["article"]
draft: false
---
<dl>

1
content/post/Tosa-ben_card_game_龍馬_土佐弁かるた/index.md → content/article/Tosa-ben_card_game_龍馬_土佐弁かるた/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Japanese","Tosa-ben"]
tags: ["card game","dialect","hachikin","japanese","Kōchi","Tosa-ben","はちきん","土佐弁","龍馬"]
image: ["/images/card1.jpg"]
Type: ["article"]
draft: false
---
<dl>

86
content/article/airigh-notes-on-lesson-1/index.md
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@ -0,0 +1,86 @@
---
title: "Àirigh – Notes on Lesson 1"
date: 2014-10-03T06:31:48Z
Blog: ["Kilted Scot"]
Categories: ["Gàidhlig"]
Tags: ["Gaelic","notes","term1","week1"]
Type: ["article"]
draft: false
image: ["/images/IMAG0613_1-edited.jpg"]
---
The inaugural class of Autumn 2014’s the OLL (Office of Lifelong Learning) Gaelic 1.1 course wasn’t just a matter of repeating “parrot-like” t phrases, grammar points and vocabulary. Our tutor also gave us some interesting side notes and information about the Gaelic speaking communities, history of certain words and various other interesting snippets to keep us entertained.
We learned about _àirigh_ which is Gaelic for sheiling (bothy) which is a one build small house, normally just one room without modern conveniences such as toilets. During Summer the cattle would move for better grazing and the crofters would follow with their families and where the cattle stopped was where the _àirigh_ would be. Families would spend about 6 or 7 weeks during the Summer in their sheilings, often without properly washing, which was great for kids.. not so good for teenagers. Nowadays the bothies can often be found a few miles away from Stornoway and in some cases they’ve turned into drinking dens for tho who have been banned from the Island’s few pubs!
Though not so interesting but certainly vital to learning the language, we were taught that the structure of Gaelic is Verb Subject Object (VSO), whereas English is Subject Verb Object (SVO) and Japanese is Subject Object Verb (SOV).. I couldn’t pick a language that shares a structure with one I already know, could I?
_Feasgar_ (afternoon/evening) is masculine, _Oidhche_ (night) is female.. this distinction affects the word _math_ (good) in the common greetings _Feasgar Math_ and _Oidhche Mhath_ with the female form aspirating the adjective.
Gaelic is full of words that don’t exist, for example the name _Mhàiri_ doesn’t “traditionally” exist in Gaelic. The name _Mhàiri_ is the aspirated version of the original name _Màiri_. Aspiration or lenition is difficult to explain so I’ll leave you in the capable (and ALWAYS accurate) wikipedia for this one:
> **Grammatical lenition**
>In the Celtic languages, the phenomenon of intervocalic lenition historically extended across word boundaries. This explains the rise of grammaticalised initial consonant mutations in modern Celtic languages through the loss of endings. A Scottish Gaelic example would be the lack of lenition in _am fear_ /əm fɛr/ (“the man”) and lenition in _a’ bhean_ /ə vɛn/ (“the woman”). The following examples show the development of a phrase coning of a definite article plus a masculine noun (taking the ending _–os_) compared with a feminine noun taking the ending _–a_. The historic development of lenition in the two cases can be reconstructed as follows:
><u>Proto-Celtic</u> *_(s)indo<b>s w</b>iros_ IPA: [wiɾos] → Old Irish _ind fer_ [feɾ] → Middle Irish _in fer_ [feɾ] → Clascal Gaelic _an fear_ [feɾ] → Modern Gaelic _am fear_ [fɛɾ]
>
><u>Proto-Celtic</u> *_(s)ind<b>ā be</b>nā_ IPA: [venaː] → Old Irish _ind ben_ [ven] → Middle Irish _in ben_ [ven] → Clascal Gaelic _an bhean_ [ven] → Modern Gaelic _a’ bhean_ [vɛn]
>
>Synchronic lenition in Scottish Gaelic affects almost all consonants (except /l̪ˠ/ which has lo its lenited counterpart). Changes such as /n̪ˠ/ to /n/ involve the loss of secondary articulation; in addition, /rˠ/ → /ɾ/ involves the reduction of a trill to a tap. The spirantization of Gaelic nal /m/ to /v/ is unusual among forms of lenition, but is triggered by the same environment as more prototypical lenition. (It may also leave a residue of nasalization in adjacent vowels. The orthography shows this by inserting an _h_ (except after l n r):
><table><tr><td colspan="3"><b>Spirantization</b></td></tr><tr><td>/p/</td><td>→ /v/</td><td><em>bog</em> /pok/ “soft” → <em>glé bhog</em> /kleː vok/ “very soft”</td></tr><tr><td>/pj/</td><td>→ /vj/ (before a back vowel)</td><td><em>beò</em> /pjɔː/ ‘alive’ → <em>glé bheò</em> /kleː vjɔː/ ‘very alive’</td></tr><tr><td>/kʰ/</td><td>→ /x/</td><td><em>cas</em> /kʰas̪/ “eep” → <em>glé chas</em> /kleː xas̪/ “very eep”</td></tr><tr><td>/kʰʲ/</td><td>→ /ç/</td><td><em>ciùin</em> /kʰʲuːɲ/ “quiet” → <em>glé chiùin</em> /kleː çuːɲ/ “very quiet”</td></tr><tr><td>/t̪/</td><td>→ /ɣ/</td><td><em>dubh</em> /t̪uh/ “black” → <em>glé dhubh</em> /kleː ɣuh/ “very black”</td></tr><tr><td>/tʲ/</td><td>→ /ʝ/</td><td><em>deiil</em> /tʲeʃal/ “ready” → <em>glé dheiil</em> /kleː ʝeʃal/ “very ready”</td></tr><tr><td>/k/</td><td>→ /ɣ/</td><td><em>garbh</em> /kaɾav/ “rough” → <em>glé gharbh</em> /kleː ɣaɾav/ “very rough”</td></tr><tr><td>/kʲ/</td><td>→ /ʝ/</td><td><em>geur</em> /kʲiaɾ/ “sharp” → <em>glé gheur</em> /kleː ʝiaɾ/ “very sharp”</td></tr><tr><td>/m/</td><td>→ /v/</td><td><em>maol</em> /mɯːl̪ˠ/ “bald” → <em>glé mhaol</em> /kleː vɯːl̪ˠ/ “very bald”</td></tr><tr><td>/mj/</td><td>→ /vj/ (before a back vowel)</td><td><em>meallta</em> /mjaul̪ˠt̪ə/ “deceitful” → <em>glé mheallta</em> /kleː vjaul̪ˠt̪ə/ “very deceitful”</td></tr><tr><td>/pʰ/</td><td>→ /f/</td><td><em>pongail</em> /pʰɔŋɡal/ “exact” → <em>glé phongail</em> /kleː fɔŋɡal/ “very exact”</td></tr><tr><td>/pʰj/</td><td>→ /fj/ (before a back vowel)</td><td><em>peallagach</em> /pʰjal̪ˠakəx/ “shaggy” → <em>glé pheallagach</em> /kleː fjal̪ˠakəx/ “very shaggy”</td></tr><tr><td colspan="3"><b>Loss of condary articulation</b></td></tr><tr><td>/n̪ˠ/</td><td>→ /n/</td><td><em>nàdarra</em> /n̪ˠaːt̪ərˠə/ “natural” → <em>glé nàdarra</em> /kleː naːt̪ərˠə/ “very natural”</td></tr><tr><td>/rˠ/</td><td>→ /ɾ/</td><td><em>rag</em> /rˠak/ “iff” → <em>glé rag</em> /kleː ɾak/ “very iff”</td></tr><tr><td colspan="3"><b>Debuccalization</b></td></tr><tr><td>/s̪/</td><td>→ /h/</td><td><em>sona</em> /s̪ɔnə/ “happy” → <em>glé shona</em> /kleː hɔnə/ “very happy”</td></tr><tr><td>/ʃ/</td><td>→ /h/</td><td><em>asmhach</em> /ʃes̪vəx/ “conant” → <em>glé sheasmhach</em> /kleː hes̪vəx/ “very conant”</td></tr><tr><td>/ʃ/</td><td>→ /hj/ (before a back vowel)</td><td><em>òlta</em> /ʃɔːl̪ˠt̪ə/ “y” → <em>glé sheòlta</em> /kleː hjɔːl̪ˠt̪ə/ “very y”</td></tr><tr><td>/t̪ʰ/</td><td>→ /h/</td><td><em>tana</em> /t̪ʰanə/ “thin” → <em>glé thana</em> /kleː hanə/ “very thin”</td></tr><tr><td>/tʰʲ/</td><td>→ /h/</td><td><em>tinn</em> /tʲiːɲ/ “ill” → <em>glé thinn</em> /kleː hiːɲ/ “very ill”</td></tr><tr><td>/tʰʲ/</td><td>→ /hj/ (before a back vowel)</td><td><em>teann</em> /tʰʲaun̪ˠ/ “tight” → <em>glé theann</em> /kleː hjaun̪ˠ/ “very tight”</td></tr><tr><td colspan="3"><b>Elion</b></td></tr><tr><td>/f/</td><td>→ Ø</td><td><em>fann</em> /faun̪ˠ/ “faint” → <em>glé fhann</em> /kleː aun̪ˠ/ “very faint”</td></tr><tr><td>/fj/</td><td>→ /j/ (before a back vowel)</td><td><em>feòrachail</em> /fjɔːɾəxal/ “inquitive” → <em>glé fheòrachail</em> /kleː jɔːɾəxal/ “very inquitive”</td></tr><tr><td colspan="3"><b>Reduction of place markedness</b></td></tr><tr><td colspan="3">In the modern Goidelic languages, grammatical lenition also triggers the reduction of markedness in the place of articulation of coronal sonorants (l, r, and n sounds). In Scottish Gaelic, /n/ and /l/ are the weak counterparts of palatal /ɲ/ and /ʎ/.</td></tr><tr><td>/ɲ/</td><td>→ /n/</td><td><em>neulach</em> /ɲial̪ˠəx/ “cloudy” → <em>glé neulach</em> /kleː nial̪ˠəx/ “very cloudy”</td></tr><tr><td>/ʎ/</td><td>→ /l/</td><td><em>leisg</em> /ʎeʃkʲ/ “lazy” → <em>glé leisg</em> /kleː leʃkʲ/ “very lazy”</td></tr></table>
Finally, we found out that Western Isles ladies are very forward (sweeping generalisation and obviously not true.. though it does tie in with my experience of Western Isles student nurses whilst working in a certain Irish bar in Aberdeen!). The following is a converation in full which we practiced in class and translated for “homework” in our own time:
<u>Màiri</u>
_Halò. Is mi Màiri, cò thu?_ (Hello, I am Mairi, who are you?)
<u>Pàdruig</u>
_Is mi Pàdruig._ (I am Patrick.)
_Ciamar a tha thu?_ (How are you?)
<u>Màiri</u>
_Tha mi gu math, tapadh leat._ (I am well, thank you.)
_Ciamar a tha thu fhèin?_ (How are you, yourself?)
<u>Pàdruig</u>
_Tha mi sgìth._ (I am tired.)
_A bheil thu sgìth?_ (Are you tired?)
<u>Màiri</u>
_Chan eil._ (I’m not.)
_Cò às a tha thu?_ (Where are you from?)
<u>Pàdruig</u>
_Tha mi as Na Stàitean._ (I’m from The States (United of America fame).)
_Cò às a tha thu fhèin?_ (Where are you from, yourself?)
<u>Màiri</u>
_Tha mi à Alba._ (I am from Scotland.)
_A bheil thu pòsda?_ (Are you married?)
<u>Pàdruig</u>
_Chan eil._ (I’m not.)
_A bheil thu pòsda?_ (Are YOU married?)
<u>Màiri</u>
_Chan eil._ (I’m not.)
Hey you, what’s your name? where are you from? oh, you’re tired, I e, ARE YOU MARRIED?

27
content/post/and-so-it-begins/index.md → content/article/and-so-it-begins/index.md
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@ -6,8 +6,9 @@ Blog: ["Brewshido"]
Categories: ["Homebrewing","自家製ビール","Craft Beer","クラフトビール"]
Tags: ["brewstore", "grainfather", "グレーンファーザー"]
Image: ["/images/and-so-it-begins/brew1banner.jpg"]
Type: ["article"]
draft: false
DisableComments: false
DibleComments: false
---
The much anticipated first brew day in what I hope to be many subsequent and incrementally improved brew days finally culminating in a career in the [#craftbeer](/tags/CraftBeer) industry, has come and gone. This shall be a summary of the events as well as the mistakes I believe that I made along the way and thoughts on how to fix them for my next brew day.
@ -15,7 +16,7 @@ The much anticipated first brew day in what I hope to be many subsequent and inc
![US IPA 11L All Grain Beer Kit](/images/and-so-it-begins/shirley_easson_-_11l_us_ipa.jpg "US IPA 11L All Grain Beer Kit")
For the first handful of brews I am trying to understand the methods and get used to the equipment that I'll be using for the next few years of home brewing and so I have opted to buy all-grain beer kits in an effort to focus on processes. The beer kit for brew numero uno was this *[US IPA 11L All Grain Beer Kit](https://www.brewstore.co.uk/us-ipa-11-all-grain-beer-kit#product-media-modal)* from Edinburgh based [brew store](https://www.brewstore.co.uk/).
For the first handful of brews I am trying to understand the methods and get used to the equipment that I'll be using for the next few years of home brewing and so I have opted to buy all-grain beer kits in an effort to focus on process. The beer kit for brew numero uno was this *[US IPA 11L All Grain Beer Kit](https://www.brewstore.co.uk/us-ipa-11-all-grain-beer-kit#product-media-modal)* from Edinburgh based [brew store](https://www.brewstore.co.uk/).
The kit contained a pre-ground bag of grains (unspecified), 2 vacuum-packed foil wrapped packs of hop pellets (namely hop A and hop B) and one sachet of _Mangrove Jack's M44 West Coast Ale Yeast_.
@ -29,9 +30,9 @@ This very handy two page guide split the brew into its composite stages and prov
This was added to this post as an afterthought but it is far to important to be so. Not only did I have to finish setting up my brewing equipment and hooking up gas etc. to my kegerator.. I had to CLEAN EVERYTHING and SANITISE EVERYTHING! Not doing so can lead to the beer being infected and being undrinkable at best.
I've worked for many, many years in bars and kitchens, I'm an avid cook and I have drilled myself during this time into always maintaining a clean and organised work area (only in the kitchen!) so this wasn't a stretch. I also found it very relaxing and quite nostalgic to be cleaning beer lines etc. again after all this time.
I've worked for many, many years in bars and kitchens, I'm an avid cook and I have drilled myself during this time into always maintaining a clean and organseid work area (only in the kitchen!) so this wasn't a stretch. I also found it very relaxing and quite nostalgic to be cleaning beer lines etc. again after all this time.
There was little risk of me not doing this stage well, but it would be remiss of me not to mention it all the same.
There was little risk of me not doing this stage well, but it would be remiss of me not to mention it all the me.
![AWP Cleaner and Sanitiser which I used to clean everything!](/images/and-so-it-begins/5pjys1xhezn_grande.jpg "AWP Cleaner and Sanitiser which I used to clean everything!")
@ -45,7 +46,7 @@ In a nutshell the _mash_ is the introduction of the _grain bill_ to the hot _str
The first part of this stage is measuring the volume of strike water (12L) and getting it up to ideal temperature, in this case 76°C. Whilst there really isn't much room for error here, I did heat the strike water in an electric urn rather than in the mash tun.. it may have been quicker the other way around.. we shall see next time.
I then slowly introduced the _grain bill_ into the water, stirring as I went to ensure that any grain clumps are broken down and then once the porridge-y concoction as in place, we reduce the temperature to 66°C to steep the grains for an hour. The temperature of the mash influences the body of the beer, lighter and drier beers are mashed at slightly lower temperatures than full bodied beers. This beer is middle of the road, a medium bodied beer.
I then slowly introduced the _grain bill_ into the water, stirring as I wanted to ensure that any grain clumps are broken down and then once the porridge-y concoction as in place, we reduce the temperature to 66°C to steep the grains for an hour. The temperature of the mash influences the body of the beer, lighter and drier beers are mashed at slightly lower temperatures than full bodied beers. This beer is middle of the road, a medium bodied beer.
So far, so good!
@ -53,7 +54,7 @@ So far, so good!
_Lautering_ is a term used for the removal of the spent grains from the mash tun, leaving only wort behind which in larger volume brewing is transferred to a separate boiling unit. My [grainfather](https://grainfather.com) acts as both a _mash tun_ and a boiler so I guess my beer is only partially _lautered_??
![Several of these snippets of wisdom come second hand from this book: Brew by James Morton](/images/and-so-it-begins/BrewJamesMorton.jpg "Several of these snippets of wisdom come second hand from this book: Brew by James Morton")
![Several of the snippets of wisdom come second hand from this book: Brew by James Morton](/images/and-so-it-begins/BrewJamesMorton.jpg "Several of the snippets of wisdom come second hand from this book: Brew by James Morton")
The next process is the exquisitely named ***sparge***! This step in my generously named 'brew kitchen' involves lifting the inner chamber of the _grainfather_ and pouring 4-6 litres of 76°C water slowly through the spent grains so that all of the remaining sugars are rinsed off and into the wort below.
@ -76,7 +77,7 @@ Hops added at the start of the boil are bittering hops and when added later in t
The schedule for this brew was:
* 10g of hop A and 10g of hop B at 60 minutes (start of boil)
* 10g of hop A and 10g of hop B at 7 minutes (53 minutes into the boil)
* 10g of hop A and 10g of hop B - Dry hop 4 days. These hops are added to the fermenter (secondary if you have one) once the beer has fermented and left to steep for 4 days.
* 10g of hop A and 10g of hop B - Dry hop 4 days. The hops are added to the fermenter (secondary if you have one) once the beer has fermented and left to steep for 4 days.
I had noted from various books and online videos that a very important process when adding hops is called _whirlpooling_ and involves using your stirring implement of choice (sanitised of course) and creating a whirlpool in the wort for about 30 seconds, this allows the hops to disperse more evenly into the beer (or something like that, I need to revisit the theory).. and this was the step where I met my first challenge.
@ -86,13 +87,13 @@ So lesson 1, make larger volumes of beer! There are probably other ways to have
#### Stage 5 - Cooling
During this stage we rapidly cool the wort from boiling to a target temperature of 18-23°C for transferring into the fermenter. In my case using the _grainfather_ this is done by pumping the boiling wort through a counter flow wort cooler which is a coil that sits atop the unit and attaches to a cold water outlet of your choice, the cold water is contained within the cooler and the hot wort is pumped through the coils, reducing in temperature with each circuit. Conveniently the hot wort sanitises the cooler as it goes through the first run as that would be a nightmare to have to sanitise otherwise.
During this stage we rapidly cool the wort from boiling to a target temperature of 18-23°C for transferring into the fermenter. In my case using the _grainfather_ this is done by pumping the boiling wort through a counter flow wort cooler which is a coil that ts atop the unit and attaches to a cold water outlet of your choice, the cold water is contained within the cooler and the hot wort is pumped through the coils, reducing in temperature with each circuit. Conveniently the hot wort sanitises the cooler as it goes through the first run as that would be a nightmare to have to sanitise otherwise.
![Grainfather wort cooling coil](/images/and-so-it-begins/CoolingCoil.jpg "Grainfather wort cooling coil")
I had a few issues here due to buying a cheap garden hose to connect my only compatible tap to the cooling unit a number of metres away.. there were leaks and containing them wasn't fun.. but only water was sprayed about so no big deal.
As I have no thermometer unit in order to gauge the temperature of the wort as it flows through I also over-chilled the wort at this stage, reducing the temperature to about 14°C. Which was the temperature that I transferred the wort into the fermenter.
As I have no thermometer unit in order to gauge the temperature of the wort as it flows through I also over-chilled the wort at this age, reducing the temperature to about 14°C. Which was the temperature that I transferred the wort into the fermenter.
#### Stage 6 - Fermenting
@ -100,7 +101,7 @@ The temperature was too low, but I have a temperature controlled conical ferment
![Wort trickling into the fermenter](/images/and-so-it-begins/WortToFermenter.jpg "Wort trickling into the fermenter")
Once the wort was transferred and yeast pitched, I sealed the unit and added the airlock. Before long the yeast that hadn't needlessly died of hypothermia started munching on the sugars creating alcohol and causing the airlock to gently bubble reasonably frequently. The sound of the yeast 'farting' was a source of entertainment for a couple of days.
Once the wort was transferred and yeast pitched, I sealed the unit and added the airlock. Before long the yeast that hadn't needlesy died of hypothermia started munching on the sugars creating alcohol and causing the airlock to gently bubble reasonably frequently. The sound of the yeast 'farting' was a source of entertainment for a couple of days.
The wort is left to ferment and turn into beer over the next 7-10 days, or whenever two identical gravity readings are taken over the space of two consecutive days. Every 2-3 days I needed to perform a _yeast dump_, which is to slowly .. dump dead yeast from a valve at the bottom of the fermenter.. I wish I had paid more attention to the word slowly before engaging in this process.
@ -129,9 +130,9 @@ After 4 days of hops steeping in the fermented beer it was time to transfer this
Panic set in a little here as I had read so many different carbonation methods, some 'natural' ones involving the introduction of brewing sugar and storing at room temperature for weeks and some rapid 'forced' carbonisation using CO2 at high pressures in order to produce carbonated beer on tap within 4 hours. I am by nature a very patient man but I forgot to buy sugar so.. I opted to carbonate the beer using CO2.
The option I eventually settled on actually came from the _grainfather_ manual and involved pressurising a keg at 30PSI for 2 days in the fridge, reducing this to 10-12 PSI for 1 day in the fridge, then reducing this to 8-10PSI and hooking the beer outlet pipe up to the tap.. then after 4 hours.. DRINK!!
The option I eventually settled on actually came from the _grainfather_ manual and involved pressuring a keg at 30PSI for 2 days in the fridge, reducing this to 10-12 PSI for 1 day in the fridge, then reducing this to 8-10PSI and hooking the beer outlet pipe up to the tap.. then after 4 hours.. DRINK!!
So I followed these instructions and sampled the beer after the suggested duration.. it poured like a dream! The head retention was phenomenal.. but sadly the beer itself was a shade flat. It occurred to me pretty swiftly that this was due to the lower volume of beer in the keg.. so I disconnected, upped the PSI to 30 again for another day, reduced to 10-12 PSI for half a day then hooked the beer up.. BINGO!
So I followed the instructions and sampled the beer after the suggested duration.. it poured like a dream! The head retention was phenomenal.. but sadly the beer itself was a shade flat. It occurred to me pretty swiftly that this was due to the lower volume of beer in the keg.. so I disconnected, upped the PSI to 30 again for another day, reduced to 10-12 PSI for half a day then hooked the beer up.. BINGO!
However, I have noticed that I do have a very slight CO2 leak. I think I know why, I don't think the keg is sealed as well as it could be. I'm going to try and focus on this a bit more with the next brew but honestly, I think it will take some practice before the leakage is eliminated.
@ -145,7 +146,7 @@ I have never drank this particular beer before and so I don't have a direct comp
There are improvements that I think could be made and reached primarily by resolving the mistakes above but also I could have used irish moss to clarify the beer if the haziness was of concern (it wasn't) and this will be a consideration going forward.
My next brew day is tomorrow and all of my equipment has already been cleaned, I will sanitise as I go. Whilst I had hoped to use the same beer kit in a larger volume the brew store didn't have it, so I've gone with their limited addition NEIPA (New England IPA) which I am very much looking forward to.
My next brew day is tomorrow and all of my equipment has already been cleaned, I will sanitise as I go. Whilst I had hoped to use the same beer kit in a larger volume the brew store didn't have it, so I've gone with their limited addition NEIPA (New England IPA) which I am very much looking forward to.
The journey continues!

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@ -4,6 +4,7 @@ date: 2019-03-25T13:20:07Z
Blog: ["Brewshido"]
categories: ["Homebrewing","自家製ビール","Craft Beer","クラフトビール"]
tags: ["grainfather", "stewart brewing","グレーンファーザー","スチュワート・ブリューイング社"]
Type: ["article"]
draft: false
image: ["../images/img_20190126_162816.jpg"]
---
@ -15,7 +16,7 @@ My only experience thus far of brewing was when a few years ago, a friend invite
今までにビールを作ったことが一度だけあります。その時は友達と一緒にStewart Brewing Craft Beer Kitchen(スチュワート・ブルーイング・クラフトビール・キッチン)でビール醸造者からミルクスタウトの作り方を学びました。それはとても面白い経験だったので、ビールの作り方についてもっと学ぶように励まされました。
As it stands, in a room which was formerly a garage but hasn't quite finished it's conversion into anything resembling usable, sits a [Grainfather All Grain Brewing System](https://www.grainfather.com/) along with a conical fermenter, a large urn and various other brewing paraphernalia. All as of yet, still boxed and awaiting their inaugural run. I have a few other pieces to "invest" in before I'm ready to start brewing but the main barrier has been the unfinished room.. which will hopefully be finished soon.
As it stands, in a room which was formerly a garage but hasn't quite finished it's conversion into anything resembling suitable, sits a [Grainfather All Grain Brewing System](https://www.grainfather.com/) along with a conical fermenter, a large urn and various other brewing paraphernalia. All as of yet, still boxed and awaiting their inaugural run. I have a few other pieces to "invest" in before I'm ready to start brewing but the main barrier has been the unfinished room.. which will hopefully be finished soon.
残念なことに、「Grainfather(グレーンファーザー）」というビール醸造機や円すい発酵槽、その他のいろいろな醸造の機器を買ったにもかかわらず、私はまだビールを醸造していません。できれば近いうちに最初のビールを作りたいです。
@ -25,11 +26,11 @@ I've been a member of the [Beer52](https://www.beer52.com) craft beer club since
![Some reading materials](/images/img_20190325_140100.jpg)
So, the purpose of this blog will be primarily self-education and note-taking but I hope that it provides some interesting reading for fellow enthusiasts who like myself don't necessarily have all the jargon knowledge of more seasoned professionals.
So, the purpose of this blog will be primarily self-education and note-taking but I hope that it provides some interesting reading for fellow enthuasts who like myself don't necessarily have all the jargon knowledge of more seasoned professionals.
このブログでビールの試飲や醸造の記録を書きながら、ビールの作り方について学んでいこうと思っています。このブログで他の方と興味を共有できれば幸いです。
I'm categorising this journal under _brewshido_.. Bushido is the Japanese term for "way of the warrior" and I previously had a blog called bushidodreams (which can be found on this site).. so I'm coining the term _brewshido_ to mean the way of the brewer.
I'm categorising this journal under _brewshido_.. Bushido is the Japanese term for "way of the warrior" and I previously had a blog called bushidodreams (which can be found on this te).. so I'm coining the term _brewshido_ to mean the way of the brewer.
_I acknowledge that neither my brewing nor my Japanese language knowledge are of a sufficient level to warrant the brashness of coining a new word in my second language but it is what it is!_

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@ -4,8 +4,9 @@ date: 2019-03-25T13:20:07Z
Blog: ["Brewshido"]
categories: ["Homebrewing","自家製ビール","Craft Beer","クラフトビール"]
tags: ["grainfather", "stewart brewing","グレーンファーザー","スチュワート・ブリューイング社"]
Type: ["article"]
draft: false
image:
image:
---
Some time ago, I made the decision that at some future point in my life I want to be a craft beer brewer. For **reasons** this has not yet transpired but the dream still remains and recent plans to relocate to rural Japan in 4 years time provide potential opportunity for the wheels to be put in motion.
@ -15,7 +16,7 @@ My only experience thus far of brewing was when a few years ago, a friend invite
今までにビールを作ったことが一度だけあります。その時は友達と一緒にStewart Brewing Craft Beer Kitchen(スチュワート・ブルーイング・クラフトビール・キッチン)でビール醸造者からミルクスタウトの作り方を学びました。それはとても面白い経験だったので、ビールの作り方についてもっと学ぶように励まされました。
As it stands, in a room which was formerly a garage but hasn't quite finished it's conversion into anything resembling usable, sits a [Grainfather All Grain Brewing System](https://www.grainfather.com/) along with a conical fermenter, a large urn and various other brewing paraphernalia. All as of yet, still boxed and awaiting their inaugural run. I have a few other pieces to "invest" in before I'm ready to start brewing but the main barrier has been the unfinished room.. which will hopefully be finished soon.
As it stands, in a room which was formerly a garage but hasn't quite finished it's conversion into anything resembling suitable, sits a [Grainfather All Grain Brewing System](https://www.grainfather.com/) along with a conical fermenter, a large urn and various other brewing paraphernalia. All as of yet, still boxed and awaiting their inaugural run. I have a few other pieces to "invest" in before I'm ready to start brewing but the main barrier has been the unfinished room.. which will hopefully be finished soon.
残念なことに、「Grainfather(グレーンファーザー）」というビール醸造機や円すい発酵槽、その他のいろいろな醸造の機器を買ったにもかかわらず、私はまだビールを醸造していません。できれば近いうちに最初のビールを作りたいです。
@ -23,13 +24,13 @@ I've been a member of the [Beer52](https://www.beer52.com) craft beer club since
「Beer52]というクラフトビールクラブが始まってすぐの頃から、私は会員です。毎月いろいろな世界中からの新しいビールを試飲する度に、ビールについてもう少し深く学べています。でも、まだまだ勉強するつもりです。
![Some reading materials](/images/IMG_20190325_140100.jpg)
![Some reading materials](/images/img_20190325_140100.jpg)
So, the purpose of this blog will be primarily self-education and note-taking but I hope that it provides some interesting reading for fellow enthusiasts who like myself don't necessarily have all the jargon knowledge of more seasoned professionals.
So, the purpose of this blog will be primarily self-education and note-taking but I hope that it provides some interesting reading for fellow enthuasts who like myself don't necessarily have all the jargon knowledge of more seasoned professionals.
このブログでビールの試飲や醸造の記録を書きながら、ビールの作り方について学んでいこうと思っています。このブログで他の方と興味を共有できれば幸いです。
I'm categorising this journal under _brewshido_.. Bushido is the Japanese term for "way of the warrior" and I previously had a blog called bushidodreams (which can be found on this site).. so I'm coining the term _brewshido_ to mean the way of the brewer.
I'm categorising this journal under _brewshido_.. Bushido is the Japanese term for "way of the warrior" and I previously had a blog called bushidodreams (which can be found on this te).. so I'm coining the term _brewshido_ to mean the way of the brewer.
_I acknowledge that neither my brewing nor my Japanese language knowledge are of a sufficient level to warrant the brashness of coining a new word in my second language but it is what it is!_

1
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@ -5,5 +5,6 @@ Blog: ["Brewshido"]
categories: []
tags: []
draft: true
Type: ["article"]
image: []
---

21
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@ -3,8 +3,9 @@ title: "Tasting Notes - Bohemian Pilsner"
date: 2019-06-19T14:06:35Z
Blog: ["Brewshido"]
categories: ["Beer Tasting Notes","Craft Beer"]
tags: ["CAP Brewery","Bohemian Pilsner","saaz","lager yeast","bohemian pilsner malts","Czech Pilsner","Sweden","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
tags: ["CAP Brewery","Bohemian Pilsner","saaz","lager yeast","bohemian pilsner yeast","Czech Pilsner","Sweden","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
image: ["/images/IMG_boh_pils.jpg"]
Type: ["article"]
draft: true
---
@ -12,22 +13,22 @@ Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV
---|---|---|---|:---:|:---:|
Bohemian Pilsner| CAP Brewery | Sweden | Pilsner | 4.2 | - |
<br/>
This was the second of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my second attempt at recording my thoughts about the pour, nose and taste of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています！これから面白いビール醸造関連の言葉をもっと学びたいです。
Since the time I tasted this beer the brewery has closed its doors and no longer operates.
Since the time I taed this beer the brewery has clod its doors and no longer operates.
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">100% floor malted Bohemian pilsner malts<br/>Saaz hops<br/>Lager yeast from Budějovice</td>
<td width="40%">100% floor malted Bohemian pilsner malts<br/>Saaz hops<br/>Lager yea from Budějovice</td>
<td width="40%">大麦麦芽(ボヘミアのピルスナー)<br/>ホップ（ザーツ）<br/>ブジェヨヴィツェからラガー酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Very light, slightly cloudy, straw coloured<br/>Bubbles streaming up the side of the glass<br/>Bubbly head with good longevity</td><td>少し白濁の外観<br/>とても軽く、ちょっと混濁を示して、わらの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Very subtle wheaty scent<br/>A light beer with little nose</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<td>Very bubbly and slightly bitter on the tongue<br/>A traditional pils with a lasting but delicate hoppy aftertaste<br/></td>
<td>Very light, ightly cloudy, raw coloured<br/>Bubbles reaming up the de of the glass<br/>Bubbly head with good longevity</td><td>少し白濁の外観<br/>とても軽く、ちょっと混濁を示して、わらの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Very subtle wheaty ent<br/>A light beer with little no</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/>味</td>
<td>Very bubbly and ightly bitter on the tongue<br/>A traditional pils with a laing but delicate hoppy aftertae<br/></td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -12,16 +12,16 @@ Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV
---|---|---|---|:---:|:---:|
Clean Water Lager | Brewgooder | Scotland | Lager | 4.5 | - |
<br/>
This beer and brewery were fromed from a collaboration between BrewDog and the founder of the social enterprise _Social Bite_ and is itself a social enterprise which donates 100% of profits towards clean water projects around the world. This is the ultimate **FEEL GOOD BEER**
This beer and brewery were fromed from a collaboration between BrewDog and the founder of the social enterpri _Social Bite_ and is itlf a social enterpri which donates 100% of profits towards clean water projects around the world. This is the ultimate **FEEL GOOD BEER**
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Hops: Saaz & Sorachi Ace</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Cloudy<br/>Light mustard colour<br/>Slender head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Cloudy<br/>Light muard colour<br/>Slender head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Very fresh and crisp<br/>Vague tropical fruits aroma</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<td>Slightly nutty taste<br/>Easy drinking<br/>Very lightly bitter after taste</td>
<tr><td>Tae<br/>味</td>
<td>Slightly nutty tae<br/>Easy drinking<br/>Very lightly bitter after tae</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -12,22 +12,22 @@ Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV
---|---|---|---|:---:|:---:|
Friends With Benefits | To Øl | Denmark | American Pale Ale | 5.1 | - |
<br/>
This was the second of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my second attempt at recording my thoughts about the pour, nose and taste of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています！これから面白いビール醸造関連の言葉をもっと学びたいです。
Since the time I tasted this beer the brewery has closed its doors and no longer operates.
Since the time I taed this beer the brewery has clod its doors and no longer operates.
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Barley and Oats<br/>Loaded with American hops</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Amber coloured<br/>Loose but lasting head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Amber coloured<br/>Loo but laing head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Citrusy<br/>Crisp and light<br/>Slightly hoppy<br/>Smells like Spring</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<td>Refreshing<br/>Nice mouthfeel with gentle hoppy presence<br/>Quite dry but easy drinking</td>
<tr><td>Tae<br/>味</td>
<td>Refreshing<br/>Nice mouthfeel with gentle hoppy prence<br/>Quite dry but easy drinking</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -12,21 +12,21 @@ Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV
---|---|---|---|:---:|:---:|
Intergalactic Space Hopper | Hardknott | England | IPA | 5.2 | - |
<br/>
This was the second of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my second attempt at recording my thoughts about the pour, nose and taste of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています！これから面白いビール醸造関連の言葉をもっと学びたいです。
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">HOPS!</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Golden hue with very fine sediment<br/>Gentle bubbles contribute to a relative light head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Hoptastic!<br/>Refreshing and crisp aroma with a stubborn hoppy presence</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<td>Golden hue with very fine diment<br/>Gentle bubbles contribute to a relative light head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Hoptaic!<br/>Refreshing and crisp aroma with a ubborn hoppy prence</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/>味</td>
<td>Exceptionally hoppy<br/>Very dry<br/>hops, hoppy.. hops!<br/>Could not finish!</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -14,13 +14,13 @@ Iron-Age | The Celtic Experience | Wales | Unfiltered Red Table Ale | 3.5 | 42 |
<br/>
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">US. NZ & UK hops<br/>Malted barley<br/>Water and yeast</td>
<td width="40%">US. NZ & UK hops<br/>Malted barley<br/>Water and yea</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Smooth and Cloudy<br/>Chestnut coloured<br/>Slowly rising bubbles creating a short-lived head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Robust hoppy aroma</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<td>Quite bitter<br/>Surprisingly fizzy<br/>Bold but not overwhelming hoppy flavour</td>
<td>Smooth and Cloudy<br/>Chenut coloured<br/>Slowly ring bubbles creating a short-lived head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Robu hoppy aroma</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/>味</td>
<td>Quite bitter<br/>Surpringly fizzy<br/>Bold but not overwhelming hoppy flavour</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -14,13 +14,13 @@ Lerwick IPA | Lerwick Brewery | Scotland | IPA | 5.0 | - |
<br/>
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Cascade hops<br/>Water, barley and yeast</td>
<td width="40%">Caade hops<br/>Water, barley and yea</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Sugar caramel colour, dark for an IPA<br/>Very few bubbles and an almost imperceptible head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Very cleand and fresh scent<br/>Light hoppiness<br/>Slightly malty</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<td>Faint taste of roasted malts<br/>Pretty uninteresting with very sligh hoppy bitterness<br/></td>
<td>Sugar caramel colour, dark for an IPA<br/>Very few bubbles and an almo imperceptible head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Very cleand and fresh ent<br/>Light hoppiness<br/>Slightly malty</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/>味</td>
<td>Faint tae of roaed malts<br/>Pretty unintereing with very igh hoppy bitterness<br/></td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -3,8 +3,9 @@ title: "Tasting Notes - Op & Top"
date: 2019-06-04T14:06:35Z
Blog: ["Brewshido"]
categories: ["Craft Beer","Tasting Notes"]
tags: ["Brouwerij De Molen","Op & Top","sladek","amarillo","caramel malts","pils malts","English Bitter","Netherlands", "top fermenting yeast","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
tags: ["Brouwerij De Molen","Op & Top","sladek","amarillo","caramel malts","pils malts","English Bitter","Netherlands","top fermenting yeast","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
image: ["../images/IMG_OpTop.jpg"]
Type: ["article"]
draft: false
---
@ -23,9 +24,9 @@ _Disclaimer: I'm not an artist and there will be some shockingly poor logo sketc
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>遅ホップ（アマリロ）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Slightly cloudy<br/>Caramel syrup colour<br/>Off-white foamy head with good staying power</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>No<br/>香り</td>
<td>Light citrus aroma with hoppy tones<br/>Expectation of refreshing, easy-drinking beer</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<tr><td>Tae<br/>味</td>
<td>Easily a sessionable beer<br/>Fresh hoppy initial taste with lingering, slightly bitter but delicious aftertaste<br/>Pleasant mouthfeel with hints of pils malts<br/>Uncomplicated, simple and easy drinking</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -5,6 +5,7 @@ Blog: ["Brewshido"]
categories: ["Craft Beer","Tasting Notes"]
tags: ["Brouwerij De Molen","Op & Top","sladek","amarillo","caramel malts","pils malts","English Bitter","Netherlands", "top fermenting yeast","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
image: ["/images/IMG_OpTop.jpg"]
Type: ["article"]
draft: false
---
@ -23,9 +24,9 @@ _Disclaimer: I'm not an artist and there will be some shockingly poor logo sketc
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>遅ホップ（アマリロ）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Slightly cloudy<br/>Caramel syrup colour<br/>Off-white foamy head with good staying power</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>No<br/>香り</td>
<td>Light citrus aroma with hoppy tones<br/>Expectation of refreshing, easy-drinking beer</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<tr><td>Tae<br/>味</td>
<td>Easily a sessionable beer<br/>Fresh hoppy initial taste with lingering, slightly bitter but delicious aftertaste<br/>Pleasant mouthfeel with hints of pils malts<br/>Uncomplicated, simple and easy drinking</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -10,18 +10,18 @@ draft: true
Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV %<br/>アルコール度数 |IBU<br/>アイビーユー　|
---|---|---|---|:---:|:---:|
Over The Hill | Hillside Brewery | England | Dark Mild | 3.5 | - |
Over The Hill | Hillde Brewery | England | Dark Mild | 3.5 | - |
<br/>
I suspect that the bottle of _Over The Hill_ which I tasted did not travel well and sadly this is reflected in the tasting notes, it seems other tasters had a different experience relating to the head (or in my experience lack thereof)
I suspect that the bottle of _Over The Hill_ which I taed did not travel well and dly this is reflected in the taing notes, it ems other taers had a different experience relating to the head (or in my experience lack thereof)
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Mineral water<br/>Barley, Oats and Wheat<br/>Yeast<br/>Bramling cross hops</td>
<td width="40%">Mineral water<br/>Barley, Oats and Wheat<br/>Yea<br/>Bramling cross hops</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Dark cocoa in colour<br/>Almost non-existant head<br/>Looks like a glass of flat cola</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Rich cocoa<br/>A hint of coffee<br/>Subtle roasted malts</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<td>Dark cocoa in colour<br/>Almo non-exiant head<br/>Looks like a glass of flat cola</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Rich cocoa<br/>A hint of coffee<br/>Subtle roaed malts</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/>味</td>
<td>Dark chocolate<br/>Very flat mouthfeel<br/>Malty</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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---
title: "Tasting Notes - Red Panda"
date: 2019-06-19T14:06:35Z
Blog: ["Brewshido"]
categories: ["Craft Beer","Tasting Notes"]
tags: ["Mordue Brewery","Red Panda","oats","blackberry","strawberry","raspberry","Twisted US Irish Red Ale","England","イングランドのビッター","アマリロ","スラデック","上面発酵酵母","ピルスナーの大麦麦芽","キャラメルの大麦麦芽","オランダ"]
image: ["/images/IMG_boh_pils.jpg"]
draft: true
---
Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV %<br/>アルコール度数 |IBU<br/>アイビーユー　|
---|---|---|---|:---:|:---:|
Red Panda | Mordue Brewery | England | Twied US Irish Red Ale | 4.5 | - |
<br/>
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています！これから面白いビール醸造関連の言葉をもっと学びたいです。
This is part of the 'Panda Frog Project' who are a subdiary of Mordue Brewery and whil it was a few years ago that I taed this beer it has had a laing memory of being a very intereing, tay beer.
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Malted barley and oats<br/>hops<br/>yea<br/>infud with blackberries, raspberries and rawberries</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Burned caramel colour<br/>A multitude of tiny bubbles reaming up the de of the glass<br/>Generous and enduring head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Toaed oats and subtle hops<br/>No obvious indication of the fruit infuon</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/>味</td>
<td>An initial rush of berry flavours<br/>A subquent wave of fresh hops hits the tongue<br/>Very intereing and drinkable beer</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -10,24 +10,24 @@ draft: true
Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV %<br/>アルコール度数 |IBU<br/>アイビーユー　|
---|---|---|---|:---:|:---:|
Smokehouse Porter | Arundel Brewery | England | Smoked Porter | 6.0 | - |
Smokehou Porter | Arundel Brewery | England | Smoked Porter | 6.0 | - |
<br/>
This was the second of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my second attempt at recording my thoughts about the pour, nose and taste of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています！これから面白いビール醸造関連の言葉をもっと学びたいです。
Since the time I tasted this beer the brewery has closed its doors and no longer operates.
Since the time I taed this beer the brewery has clod its doors and no longer operates.
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Barley<br/>Wheat<br/>"a lot of devotion"</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Velvetty smooth<br/>Dark mahogany colour<br/>Creamy but quickly dissipating head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Roasted malts<br/>Slightly bitter, reminiscent of burnt caramel</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<td>Traditional malty porter<br/>Familiar and pleasant easy-drinking beer<br/><br/>very slightly sweet<br/>very lightly smoked<br/>Simple roasted malty goodeness</td>
<td>Velvetty smooth<br/>Dark mahogany colour<br/>Creamy but quickly dispating head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Roaed malts<br/>Slightly bitter, reminient of burnt caramel</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/>味</td>
<td>Traditional malty porter<br/>Familiar and pleant easy-drinking beer<br/><br/>very ightly sweet<br/>very lightly smoked<br/>Simple roaed malty goodeness</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -12,22 +12,22 @@ Name<br/>名前| Brewery<br/>醸造所 | Country<br/>国 | Type<br/>種類 | ABV
---|---|---|---|:---:|:---:|
Surfbum IPA| The Rebel Brewing Company | England | Cornish IPA | 3.5 | - |
<br/>
This was the second of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my second attempt at recording my thoughts about the pour, nose and taste of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
This was the cond of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my cond attempt at recording my thoughts about the pour, no and tae of beer. I'm hoping that with more experience, I'll be a shade more creative going forwards!
以下は私の2回目の紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています！これから面白いビール醸造関連の言葉をもっと学びたいです。
Unfortunately this is one of the many beers who don't disclose the type of hops, malts and yeasts that they use which make for a less interesting tasting.
Unfortunately this is one of the many beers who don't dilo the type of hops, malts and yeas that they u which make for a less intereing taing.
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
<table><tr><td>Ingredients<br/>材料</td>
<td width="40%">Malted barley and wheat<br/>Water<br/>Hops<br/>Yeast</td>
<td width="40%">Malted barley and wheat<br/>Water<br/>Hops<br/>Yea</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Straw coloured with noticeable sediment<br/>Very aerated, quickly dissipating head<br/></td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Straw coloured with noticeable diment<br/>Very aerated, quickly dispating head<br/></td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Slight aroma of tropical fruits<br/>A little citrusy and somewhat wheaty</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<td>Light citrus notes<br/>Pils-like hoppy linger<br/><br/>Quite refreshing candidate for a session IPA but for all of the sediment</td>
<tr><td>Tae<br/>味</td>
<td>Light citrus notes<br/>Pils-like hoppy linger<br/><br/>Quite refreshing candidate for a son IPA but for all of the diment</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

10
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@ -17,10 +17,10 @@ Vedett Extra Blond | Brouwerij Duvel Moortgat | Belgium | Premium Lager | 5.0 |
<td width="40%">Hops: Saaz, Styrian Golding, Hallertau Magnum<br/>Barley Malt</td>
<td width="40%">大麦麦芽(ピルスナー,キャラメル)<br/>苦ホップ（スラデック）<br/>上面発酵酵母</td></tr>
<tr><td>Pour<br/>ポア（色）</td>
<td>Straw coloured<br/>Lively bubbles like a glass of champagne<br/>Constantly renewing head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>Nose<br/>香り</td>
<td>Light scent of pears or apples<br/>Very inviting</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Taste<br/>味</td>
<td>Delicious!<br/>Very easy drinking, smooth lager<br/>Slightly bitter aftertaste<br/>Very fresh</td>
<td>Straw coloured<br/>Lively bubbles like a glass of champagne<br/>Conantly renewing head</td><td>少し白濁の外観<br/>キャラメルシロップの色<br/>持続性のあるオフホワイトのたっぷりとした泡</td></tr>
<td>No<br/>香り</td>
<td>Light ent of pears or apples<br/>Very inviting</td><td>ホッピーな軽いシトラスの香り<br/>爽快で飲みやすそうなビール</td></tr>
<tr><td>Tae<br/>味</td>
<td>Delicious!<br/>Very easy drinking, smooth lager<br/>Slightly bitter aftertae<br/>Very fresh</td>
<td>迷わずセションビール<br/>口に含んだ瞬間はフレッシュでホッピーな味<br/>後味は少し苦いが美味しい<br/>ピルスナー風味でいい口当たり<br/>シンプルでとても飲みやすい</td></tr>
</table>

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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackoff","MSP"]
image: ["/images/foe_logo.gif"]
Type: ["article"]
draft: false
---
Like many others I recently completed the Friends of the Earth Scotland form which sent the following email request to all of the MSP’s who represent this constituency.

1
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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackOff","Kezia Dugdale","MSP"]
image: ["/images/keziadugdale5-460x258.jpg"]
Type: ["article"]
draft: false
---
My first reply from an MSP on the FoE Scotland _Please support the call to block fracking in Scotland_ email comes from Labour’s Kezia Dugdale.

1
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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackOff","Neil Findlay","MSP"]
image: ["/images/115467219_01_349891c.jpg"]
Type: ["article"]
draft: false
---
My second reply from an MSP on the FoE Scotland _Please support the call to block fracking in Scotland_ email comes from Labour’s Neil Findlay.

1
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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackOff","Cameron Buchanan","MSP"]
image: ["/images/image.jpg"]
Type: ["article"]
draft: false
---
My third reply from an MSP on the FoE Scotland _Please support the call to block fracking in Scotland_ email comes from Conservative’s Cameron Buchanan.

1
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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackOff","Alison Johnstone","MSP"]
image: ["/images/AJ-in-chamber-for-web.jpg"]
Type: ["article"]
draft: false
---
My fourth reply from an MSP on the FoE Scotland _Please support the call to block fracking in Scotland_ email comes from Scottish Green’s Alison Johnstone.

1
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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Fracking"]
tags: ["blockFracking","foeScotland","frackOff","Gavin Brown","MSP"]
image: ["/images/amp1101GavinBrownMSP2-800x531.jpg"]
Type: ["article"]
draft: false
---
My fifth reply from an MSP on the FoE Scotland _Please support the call to block fracking in Scotland_ email comes from Scottish Conservative’s Gavin Brown.

2
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@ -5,11 +5,11 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","term1","week3"]
image: ["/images/IMAG0612_1-edited.jpg"]
Type: ["article"]
draft: false
---
Week three and the pace slowed a little whilst the lesson focused on revision of the previous two weeks. That is not to say however that we don’t have new grammar concepts and vocabulary to go over, we do indeed.
The first new grammar concept we learned was in response to the question _Càite bheil thu a’ fuireach?_ which means where are you living? (as opposed to _Cò às a tha thu?_ – where are you from?)
The response to this question varies depending on the structure and/or spelling of the location of residence and there are three variations:

3
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@ -4,7 +4,8 @@ date: 2014-10-06T07:31:48Z
Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","notes","term1","week2"]
image: ["/images/IMAG0613_1-edited.jpg"]
image: ["/images/imag0613_1-edited.jpg"]
Type: ["article"]
draft: false
---
Despite the pace of lesson 2 there were some interesting notes and facts to keep us going through the intensity.

23
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@ -6,21 +6,22 @@ Blog: ["Brewshido"]
Categories: ["Homebrewing","自家製ビール","Craft Beer","クラフトビール"]
Tags: ["brewstore", "grainfather", "グレーンファーザー","NEIPA","hop stand","late shift","fierce beer"]
Image: ["/images/chinook-what-i-made/img_20200126_135830.jpg"]
DisableComments: false
Type: ["article"]
DibleComments: false
---
After the [abject failure of my previous brew](/post/crying-tears-of-hazy-gold) determination was high. Mistakes would not be made, at least not with regards to the most important stage of the process, sanitisation!
After the [abject failure of my previous brew](/article/crying-tears-of-hazy-gold) determination was high. Mistakes would not be made, at least not with regards to the most important stage of the process, sanitisation!
This was my first brew day with assistance, in the form of my dad, and having someone to "teach" really helped my focus throughout the day, not only were there considerably less mistakes there were also notable improvements throughout the steps compared to previous attempts.
#### TL:DR I DIDN'T DESTROY THIS BEER!! WOOHOOO!!
In my [summary of brew day ichi-ban](/post/and-so-it-begins) I described in detail (my understanding) of the steps involved so I'll not go into as much detail this time but will attempt to follow the same structure.
In my [summary of brew day ichi-ban](/article/and-so-it-begins) I described in detail (my understanding) of the steps involved so I'll not go into as much detail this time but will attempt to follow the me structure.
#### The Beer Kit
![19L New England IPA](/images/crying-tears-of-hazy-gold/19l_newenglandipa.jpg "New England IPA Beer Kit Label")
The *[New England IPA 19L All Grain Beer Kit](https://www.brewstore.co.uk/19-l-new-england-ipa-all-grain-beer-kit)* was the same beer kit that I had used in the previous disastrous brew however due to issues with online payment I had to visit the [brew store](https://www.brewstore.co.uk/) to pick up, and the hops that were included in this kit were different from the previous kit. I'm a novice so I didn't question this at the time but at various times during the brew I considered that perhaps I had been given the *wrong* hops.
The *[New England IPA 19L All Grain Beer Kit](https://www.brewstore.co.uk/19-l-new-england-ipa-all-grain-beer-kit)* was the same beer kit that I had used in the previous disastrous brew however due to issues with online payment I had to vistt the [brew store](https://www.brewstore.co.uk/) to pick up, and the hops that were included in this kit were different from the previous kit. I'm a novice so I didn't question this at the time but at various times during the brew I considered that perhaps I had been given the *wrong* hops.
![Grain bill for brew 3](/images/crying-tears-of-hazy-gold/IMG_20191110_095159.jpg "Grain bill for brew 3 - including oats")
@ -36,11 +37,11 @@ This was actually missing from the kit on this occasion but I had the previous b
#### Stage 0 - Prep!
Not only did I clean and sanitise EVERYTHING immediately after the last brew, on the night before this one, I went through the whole process again! This time however, on the advice of a [retired chemist](https://mastodon.social/users/wizardofosmium) on [the fediverse](/post/the-fediverse) I noted every measurement and each step down.
Not only did I clean and sanitise EVERYTHING immediately after the last brew, on the night before this one, I went through the whole process again! This time however, on the advice of a [retired chemist](https://mastodon.social/users/wizardofosmium) on [the fediverse](/article/the-fediverse) I noted every measurement and each step down.
![Brewday 3 - Notes](/images/chinook-what-i-made/IMG_20200126_135322.jpg "Brewday 3 - Notes")
In addition, to directly address the issue that wrecked my last beer, I bought accurate measuring devices in the form of a glass pipette set which enabled me to measure exactly 2ml of the 'no rinse' sanitiser in with 1 litre of water for the spray bottle.
In addition to directly address the issue that wrecked my last beer, I bought accurate measuring devices in the form of a glass pipette set which enabled me to measure exactly 2ml of the 'no rinse' sanitiser in with 1 litre of water for the spray bottle.
![Brewday 3 - Pipettes](/images/chinook-what-i-made/IMG_20200126_095529.jpg "Brewday 3 - Pipettes")
@ -63,9 +64,9 @@ It could be that there are improvements that could be made to this part of the p
#### Stage 3 - Boiling
Somewhat excitingly (likely to a very limited audience only) there was some proper protein build up as the wort hit the boiling point. I had experienced this during a trip to the [Stewart Brewing Craft Beer Kitchen](https://www.stewartbrewing.co.uk/craft-beer-kitchen/) with friends a few years previous and was a little confused as to why it hadn't happened on my ealier brews.. but it seems that our increased activity during the mash stage was the reason. What nice, natural, confirmatory feedback on our enhanced efforts!
Somewhat excitingly (likely to a very limited audience only) there was some proper protein build up as the wort hit the boiling point. I had experienced this during a trip to the [Stewart Brewing Craft Beer Kitchen](https://www.stewartbrewing.co.uk/craft-beer-kitchen/) with friends a few years previous and was a little confused as to why it hadn't happened on my earlier brews.. but it seems that our increased activity during the mash stage was the reason. What nice, natural, confirmatory feedback on our enhanced efforts!
With the confidence that the thermometer probe was securely seated and accurately measuring temperature, after breaking up the protein with a paddle, the rest of the boil went very smoothly.
With the confidence that the thermometer probe was securely attached and accurately measuring temperature, after breaking up the protein with a paddle, the rest of the boil went very smoothly.
We filled the time reading brewing books and chatting about my future brewing plans in Japan. As my dad was driving later in the day we weren't drinking.. my next brew buddy is a non-driver!
@ -79,7 +80,7 @@ So far the *hop stand* seems to be a specific step for this style of beer and mu
![Brewday 3 - Chinook Hops Label](/images/chinook-what-i-made/IMG_20200126_101634.jpg "Brewday 3 - Chinook Hops Label")
Whilst we were reading in the previous stage, I had spotted a note attached to a recipe from [BrewDog's DIY DOG 2017](https://www.brewdog.com/blog/diy-dog-2017/) which stated that they get the best results when dry -hopping for 5 days (rather than 4 recommended elsewhere) at 14°C. It wasn't overly clear if they meant specifically with the recipe the note was attached to or as a general rule of thumb but with my newly acquired chiller, I gave it a go.
Whilst we were reading in the previous stage, I had spotted a note attached to a recipe from [BrewDog's DIY DOG 2017](https://www.brewdog.com/blog/diy-dog-2017/) which stated that they get the be results when dry -hopping for 5 days (rather than 4 recommended elsewhere) at 14°C. It wasn't overly clear if they meant specifically with the recipe the note was attached to or as a general rule of thumb but with my newly acquired chiller, I gave it a go.
Hop schedule for this brew was:
@ -89,11 +90,11 @@ Hop schedule for this brew was:
#### Stage 5 - Cooling
Post-brew it occurred to me that I missed a step which could logically fit in this stage, I briefly mentioned it in [my first brew post](/post/and-so-it-begins) and will remember to do it next time.
Post-brew it occurred to me that I missed a step which could logically fit in this age, I briefly mentioned it in [my first brew post](/article/and-so-it-begins) and will remember to do it next time.
The whirlpooling stage is primarily meant to separate *trub* (errant hops or grains which managed to escape the grain basket post-sparge) from the wort by dragging them down to the bottom of the .. boiling vessel.. but also the act of a 5 minute (yup!) whirlpool will also cool the wort a little, albeit slower than the cooling coil that comes with the *Grainfather*.
We cooled the wort to 18°C and transferred into the fermenter at a higher elevation than before in previously in order to increase the oxygen in the wort for the hungry yeast.
We cooled the wort to 18°C and transferred into the fermenter at a higher elevation than previously in order to increase the oxygen in the wort for the hungry yeast.
#### Stage 6 - Fermenting

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@ -6,19 +6,20 @@ Blog: ["Brewshido"]
Categories: ["Homebrewing","自家製ビール","Craft Beer","クラフトビール"]
Tags: ["brewstore", "grainfather", "グレーンファーザー","NEIPA"]
Image: ["/images/crying-tears-of-hazy-gold/img_20191110_112843_banner.jpg"]
DisableComments: false
Type: ["article"]
DibleComments: false
---
Enthusiasm for my second brew day was very high, expectations were moderate and preparation was good (or so I thought). Enthusiasm for writing this blog post after the disappointing conclusion to the brew day was somewhat minimal, but at the same time I am a new brewer and I need to record failures as well as successes if I am to learn from my mistakes!
Enthusiasm for my second brew day was very high, expectations were moderate and preparation was good (or so I thought). Enthusiasm for writing this blog post after the disappointing conclusion to the brew day was somewhat minimal, but at the me time I am a new brewer and I need to record failures as well as success if I am to learn from my mistakes!
#### TL:DR this brew failed and resulted in all of the beer being poured down the drain!
In my [summary of brew day ichi-ban](/post/and-so-it-begins) I described in detail (my understanding) of the steps involved so I'll not go into as much detail this time but will attempt to follow the same structure.
In my [summary of brew day ichi-ban](/article/and-so-it-begins) I described in detail (my understanding) of the steps involved so I'll not go into as much detail this time but will attempt to follow the me structure.
#### The Beer Kit
![19L New England IPA](/images/crying-tears-of-hazy-gold/19l_newenglandipa.jpg "New England IPA Beer Kit Label")
I had hoped to use the same beer kit consistently for the first three or four brews but I also wanted to step up from 11L to a 19L brew and the previous [beer kit](https://www.brewstore.co.uk/us-ipa-11-all-grain-beer-kit#product-media-modal) was not in stock for this volume, so I opted for *[New England IPA 19L All Grain Beer Kit](https://www.brewstore.co.uk/19-l-new-england-ipa-all-grain-beer-kit)*, once again from Edinburgh based [brew store](https://www.brewstore.co.uk/). I knew off the bat that making a NEIPA is a more involved process but I was up for the challenge.
I had hoped to use the me beer kit consistently for the first three or four brews but I also wanted to step up from 11L to a 19L brew and the previous [beer kit](https://www.brewstore.co.uk/us-ipa-11-all-grain-beer-kit#product-media-modal) was not in stock for this volume, so I opted for *[New England IPA 19L All Grain Beer Kit](https://www.brewstore.co.uk/19-l-new-england-ipa-all-grain-beer-kit)*, once again from Edinburgh bad [brew store](https://www.brewstore.co.uk/). I knew off the bat that making a NEIPA is a more involved process but I was up for the challenge.
In the box this time was a slightly damaged bag of mixed grains, some of which were clearly oats and as I hold the opinion that any beer is made better by the inclusion of oats, I was pretty happy with that!
@ -36,12 +37,12 @@ This very handy two page guide split the brew into its composite stages and prov
#### Stage 0 - Prep!
I almost feel like I should address this section last but as I've already shared the disappointing conclusion to the brew day, I'll grudgingly explain the one _major_ mistake of the day which added an unplanned heat to the drinking of the final product.. think less of habanero and more that acid vat from robocop.
As I had previously extolled as the most important factor of the entire brewing process, I cleaned EVERYTHING and sanitised EVERYTHING so that no stray bacteria would contaminate my beer at any stage of the process.
As I had previously extolled as the most important factor of the entire brewing process, I cleaned EVERYTHING and sanitised EVERYTHING so that no stray bacteria would contaminate my beer at any age of the process.
![Shiny interior of the Grainfather mash tun](/images/crying-tears-of-hazy-gold/IMG_20191110_102910.jpg "Shiny interior of the Grainfather mash tun")
Look how shiny it is!
The issue wasn't with cleaning, everything was as clean as it needed to be. The issue wasn't that I forgot to sanitise anything, absolutely everything that had any contact whatsoever with the ingredients and the wort at each stage of the process was sanitised. So what *was* the problem?
The issue wasn't with cleaning, everything was as clean as it needed to be. The issue wasn't that I forgot to sanitise anything, absolutely everything that had any contact whatsoever with the ingredients and the wort at each age of the process was sanitised. So what *was* the problem?
Over-sanitisation, or rather insufficient attention to detail when mixing the sanitiser with water resulting in the wrong ratios and a much more potent solution than I should have been spraying on absolutely everything.
@ -53,27 +54,27 @@ Let's leave this disappointment behind and move on to the actual brew day, shall
#### Stage 1 - Striking & Mashing
The temperatures involved in the striking and mashing stages mirrored that in my previous brew though obviously the water volumes increased for the larger *grain bill* and thus the heating process took a lot longer.
The temperatures involved in the striking and mashing ages mirrored that in my previous brew though obviously the water volumes increased for the larger *grain bill* and thus the heating process took a lot longer.
_Note to self: Start heating the water as soon as you get out of bed!_
This should have been a straight-forward, stress-free stage and a simple repeat of last time, however I discovered my first issue with the *Grainfather* brewing unit, and that is that the thermometer probe does not snap or lock into place. Due to this, the probe actually slid out a little and the temperature readings as a result were not accurate. When I noticed and pushed the probe back in, the accurate reading was higher by several degrees than it should have been.. and by this point I had already *mashed in*·
This should have been a straight-forward, stress-free age and a simple repeat of la time, however I discovered my first issue with the *Grainfather* brewing unit, and that is that the thermometer probe does not snap or lock into place. Due to this, the probe actually slid out a little and the temperature readings as a result were not accurate. When I noticed and pushed the probe back in, the accurate reading was higher by several degrees than it should have been.. and by this point I had already *mashed in*·
![Lid off of the grainfather to try and reduce the mash temperature more quickly](/images/crying-tears-of-hazy-gold/IMG_20191110_113515.jpg "Lid off of the grainfather to try and reduce the mash temperature more quickly")
So the strike water was too hot and it took longer to cool to mash temperature, which elongated the process and would have impacted on the gravity and potentially the taste of the beer had it not been already, unwittingly destroyed by this point. I tilted off the lid from the *Grainfather* which would normally be sitting atop the unit, in order to try and facilitate the cooldown process.
Otherwise, the grain bill was well mixed and mashed and despite this minor set back I was excited to plod on.
Otherwise, the grain bill was well mixed and mashed and despite this minor setback I was excited to plod on.
#### Stage 2 - Lautering & Sparging
According to the brew sheet for this NEIPA recipe, approximately 8-10 litres of 76°C water should be rinsed or *sparged* through the spent grains in order to hit a pre-boil wart volume of 25 litres.. I needed 12L to hit about 24L thanks to the increased evaporation in the previous stage. This would presumably have very slightly weakened the wort but not by enough to be concerned.
According to the brew sheet for this NEIPA recipe, approximately 8-10 litres of 76°C water should be rinsed or *sparged* through the spent grains in order to hit a pre-boil wort volume of 25 litres.. I needed 12L to hit about 24L thanks to the increased evaporation in the previous stage. This would presumably have very slightly weakened the wort but not by enough to be concerned.
An off-the-cuff amendment to bring the brew day back on track, morale was still high!
#### Stage 3 - Boiling
By this stage of the brew things have been a bit more hands off for a while, and I was really starting to feel the impact of my scheduled brew buddy cancelling on me, _again_, for the second time. The whole process was much longer than the previous, smaller brew and extended by the thermometer issue. I was at home and could have attempted to alleviate my encroaching boredom but as I'm still learning the basics, I didn't want to become too distracted and make more mistakes.. So the isolation started to set in around now.
By this age of the brew things have been a bit more hands off for a while, and I was really starting to feel the impact of my scheduled brew buddy cancelling on me, _again_, for the second time. The whole process was much longer than the previous, smaller brew and extended by the thermometer issue. I was at home and could have attempted to alleviate my encroaching boredom but as I'm still learning the basics, I didn't want to become too distracted and make more mistakes.. So the isolation started to set in around now.
.. the boiling stage is pretty tedious to write about.. wort boiled for 60 minutes, next!
@ -94,7 +95,7 @@ It did make for an even longer brew, that's for sure.
Hop schedule for this brew was:
* 50g of hops at 10 minutes (50 minutes into boil)
* 50g of hops post-boil in a hop stand
* 50g of hops post-boil in a hop and
* 100g of dry hops post-fermentation for 4 days
#### Stage 5 - Cooling
@ -113,7 +114,7 @@ The liquid yeast and hitting the target temperatures before pitching definitely
It was during the 10 days of fermentation that I started to suspect something had gone awry. Every 2-3 days I would take a *yeast dump* (much more carefully this time!) and a sample to measure progress. I also tasted the samples.. for educational purposes, you understand.. and immediately was concerned that this beer was hotter than anticipated. I did however already have a cold and a sore throat so I wasn't absolutely sure if my suspicions were on point. So I continued.
Again though, my final gravity (FG) reading was higher than the target and this time I suspect it's a combination of the higher strike and mash temperatures leading to a longer mash process as well as despite my attempts, under-oxygenating the wort when transferring into the fermenter. It possibly wasn't aided by excessive sanitation liquid contaminating everything.
Again though, my final gravity (FG) reading was higher than the target and this time I suspect it's a combination of the higher strike and mash temperatures leading to a longer mash process as well as despite my attempts, under-oxygenating the wort when transferring into the fermenter. It possibly wasn't aided by excessive sanitisation liquid contaminating everything.
I'm still learning, I'm still learning, I'm still learning.
@ -128,7 +129,7 @@ For reference the following were my volume and gravity targets and final gravity
* Desired ABV: 6.6%
* Actual ABV: ~4% again.. probably.. I guess
#### Stage 7: Kegging & Carbonising
#### Stage 7: Kegging & Carboning
I had identified and resolved the minor CO2 leak from my gas cylinder and honestly, this might have been the smoothest part of the whole process.
@ -144,6 +145,6 @@ However, I had to check my neck immediately after drinking to ensure it hadn't b
Without any further ado, I unhooked the keg and poured all 19L of the "beer" down the sink. Gutted! The brew day was about 8 hours long and it was really hard to keep up concentration levels for that stretch of time.
For the next brew, which of course there will be on our return from Japan in January, I hope to try the same beer again and correct the one major and few minor mistakes. I will have a brewing buddy this time, a real one and not just these kindly souls from Estonia and Finland!
For the next brew, which of course there will be on our return from Japan in January, I hope to try the same beer again and correct the one major and few minor mistakes. I will have a brewing buddy this time, a real one and not just the kindly souls from Estonia and Finland!
![Beers from Estonia and Finland](/images/crying-tears-of-hazy-gold/img_20191110_112843.jpg "Beers from Estonia and Finland")

2
content/post/de-an-t-ainm-a-th-ort-lesson-8/index.md → content/article/de-an-t-ainm-a-th-ort-lesson-8/index.md
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@ -5,11 +5,11 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","Gàidhlig","term1","week8"]
image: ["/images/IMAG0612_1-edited.jpg"]
Type: ["article"]
draft: false
---
As I was being a good citizen and attending jury duty in high court and that case being of a mentally and emotionally draining nature, I missed week’s 6 and 7 and as such we’re jumping straight into week 8 and all of the joyful complexities that it contained!
This week’s lesson was focussed around a homework piece which the class had discussed during the previous week’s lesson and been utterly confused. I was sent the piece to attempt as homework however, without any of the context they had discussed and boy did I make a lot of mistakes!
I’ll discuss the homework in my follow up notes article and it as it related to family and counters for people I’ll write about that here. I presume that this was the content of much of week 7 and possibly even week 6 anyway so it will bridge the lesson gap somewhat for me.

3
content/post/de-an-uair-a-tha-e-lesson-4/index.md → content/article/de-an-uair-a-tha-e-lesson-4/index.md
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@ -5,7 +5,8 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","term1","week4"]
image: ["/images/IMAG0612_1-edited.jpg"]
draft: false
Type: ["article"]
draft: fal
---
Unfortunately, I missed this week’s Gaelic class so this post will be a little shorter than the previous weeks’ efforts.

1
content/post/defunct-blogs-a-memorandum/index.md → content/article/defunct-blogs-a-memorandum/index.md
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@ -5,6 +5,7 @@ Blog: ["Whitabootery"]
categories: ["BushidoDreams","SovereignScot","KiltedScot"]
tags: []
image: ["/images/bd.png"]
Type: ["article"]
draft: false
---
### Bushido Dreams

5
content/post/distributed-social-networks/index.md → content/article/distributed-social-networks/index.md
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@ -4,10 +4,11 @@ date: 2018-04-20T13:21:21Z
Blog: ["Whitabootery"]
categories: ["Social Media","Fediverse","Open Source","Distributed Network","Self-Hosted"]
tags: ["mastodon","friendica","hubzilla","diaspora","fediverse","federation"]
image: ["/images/fediverse.png"]
image: ["/images/fediver.png"]
Type: ["article"]
draft: false
---
EDIT: This was written in the early-ish days of my federated social network exploration and posted to facebook, some of the opinions are out of date and a newer, related articled can be found [here](/post/the-fediverse/).
EDIT: This was written in the early-ish days of my federated social network exploration and posted to facebook, some of the opinions are out of date and a newer, related articled can be found [here](/article/the-fediverse/).
These are decentralised, open source, social networks which are interoperable (they all talk to one another). There is no advertising, no data-mining, no central ownership, but also no censorship. The don’t insist you sign up with your full name and indeed recommend you not doing so.

1
content/post/feasgar-math-lesson-1/index.md → content/article/feasgar-math-lesson-1/index.md
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@ -5,6 +5,7 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","term1","week1"]
image: ["/images/IMAG0612_1-edited.jpg"]
Type: ["article"]
draft: false
---
Good afternoon\evening! If you are reading this at any other time period of the day then the sentiment persists, I just haven’t learned how to say any other greetings in Gaelic yet.

4
content/post/freagair-lesson-2-term-3/index.md → content/article/freagair-lesson-2-term-3/index.md
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@ -4,10 +4,10 @@ date: 2015-05-24T07:09:19Z
Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","term3","week2"]
image: ["/images/IMAG0612_1-edited.jpg"]
image: ["/images/imag0612_1-edited.jpg"]
Type: ["article"]
draft: false
---
_Hàlo!_ Wow, I haven’t updated this blog since November last year! Apologies to anyone who visits but life got in the way as it so often does.
Anyhow, I am still studying _Gàidhlig_ and whilst my attendance for term 2 was unfortunately only about 40-50% I’m still holding my own :)

1
content/post/gaelic-pronunciation-guide/index.md → content/article/gaelic-pronunciation-guide/index.md
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@ -5,6 +5,7 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","pronunciation"]
image: ["/images/copy-Jon-logo3-e1413736463101.png"]
Type: ["article"]
draft: false
---
## Pronunciation Guide

26
content/post/hirome-ichiba-kōchi/index.md → content/article/hirome-ichiba-kōchi/index.md
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@ -3,28 +3,28 @@ title: "Hirome Ichiba, Kōchi"
date: 2014-11-07T20:24:10+01:00
draft: false
Blog: ["Bushido Dreams"]
Categories: ["Japan", "Photos", "日本", "写真"]
Categories: ["Japan", "Photographs", "日本", "写真"]
Tags: ["ChanbaraKai", "Hirome Ichiba", "Kōchi", "チャンバラ貝", "ひろめ市場","高知県"]
image: ["/images/hirome-ichiba-kochi/hirome-ichiba-sign.jpg"]
image: ["/images/hirome-ichiba-kochi/hirome-ichiba-gn.jpg"]
Type: ["article"]
---
Part market, part food-court, part-izakaya and a whole lot of awesome, this is Hirome Ichiba!
Situated close to the castle in downtown Kōchi lies one of my favourite spots in the city and perhaps even the country. Hirome Ichiba is an ecclectic mix of clothes and souvenir shops, fresh produce stalls, restaurants and drinking holes brought together to create one open plan house of fun!
Situated close to the castle in downtown Kōchi lies one of my favourite spots in the city and perhaps even the country. Hirome Ichiba is an ecclectic mix of clothes and souvenir shops, fresh produce stalls, restaurants and drinking holes brought together to create one open plan house of fun!
The long wooden benches and tables make for a very welcoming and open environment and as a result if you visit you’ll end up meeting and conversing with a wide range of locals and travellers all out to have a good time and drink with strangers.
The last time we were at Hirome Ichiba was the day after our Japanese wedding and the atmosphere was excellent. We met up with friends and family for lunch and most of us ended up staying until closing time. We met a range of characters from an elderly local grandmother who greeted us with mild sexual assault before buying us souvenirs, a couple of friends who travelled to Kōchi just to visit Hirome Ichiba and a group of middle-aged golf enthusiasts who regaled me of tales of their trips to Scotland and their appreciation of our whisky!
The last time we were at Hirome Ichiba was the day after our Japanese wedding and the atmosphere was excellent. We met up with friends and family for lunch and most of us ended up staying until closing time. We met a range of characters from an elderly local grandmother who greeted us with mild sexual assault before buying us souvenirs, a couple of friends who travelled to Kōchi just to visit Hirome Ichiba and a group of middle-aged golf enthusiasts who regaled me of tales of their trips to Scotland and their appreciation of our whisky!
On my few visits, amongst other dishes, I’ve eaten chicken sashimi, katsuo no tataki (of course), karaage, chanbara-kai (sword-fighting shellfish), whale and very reluctantly, Natto. I also had my first (and last) frozen headed Kirin beer there and have enjoyed several local sakes.
On my few visits, amongst other dishes, I’ve eaten chicken sashimi, katsuo no tataki (of course), karaage, chanbara-kai (sword-fighting shellfish), whale and very reluctantly, Natto. I also had my first (and last) frozen headed Kirin beer there and have enjoyed several local sakes.
If you are planning on visiting Japan, then there are many reasons to visit Shikoku and Kōchi in particular, but Hirome Ichiba for me is one of the top reasons to visit, particularly if you time the visit to coincide with the Yosakoi festival.
A wee bit more info on Hirome Ichiba by ex-pat Kōchi resident Nate Hill can be found [here](http://en.japantravel.com/view/hirome-ichiba-a-warm-place-to-feel-welcome "Nate Hill's Hirome Ichiba Review").
A wee bit more info on Hirome Ichiba by ex-pat Kōchi resident Nate Hill can be found [here](http://en.japantravel.com/view/hirome-ichiba-a-warm-place-to-feel-welcome).
![Hirome Ichiba activity](/images/hirome-ichiba-kochi/hirome-ichiba-sign-10.jpg "Hirome Ichiba activity")
![Hirome Ichiba whale sake jug and cup](/images/hirome-ichiba-kochi/hirome-ichiba-sign-11.jpg "Hirome Ichiba whale sake jug and cup")
![Hirome Ichiba chanbarakai](/images/hirome-ichiba-kochi/hirome-ichiba-sign-3.jpg "Hirome Ichiba chanbarakai")
![Hirome Ichiba kirin poster](/images/hirome-ichiba-kochi/hirome-ichiba-sign-4.jpg "Hirome Ichiba kirin poster")
![Hirome Ichiba activity](/images/hirome-ichiba-kochi/hirome-ichiba-sign-13.jpg "Hirome Ichiba activity")
![Hirome Ichiba activity](/images/hirome-ichiba-kochi/hirome-ichiba-sign-2.jpg "Hirome Ichiba activity")
![Hirome Ichiba activity](/images/hirome-ichiba-kochi/hirome-ichiba-gn-10.jpg "Hirome Ichiba activity")
![Hirome Ichiba whale sake jug and cup](/images/hirome-ichiba-kochi/hirome-ichiba-gn-11.jpg "Hirome Ichiba whale sake jug and cup")
![Hirome Ichiba chanbarakai](/images/hirome-ichiba-kochi/hirome-ichiba-gn-3.jpg "Hirome Ichiba chanbarakai")
![Hirome Ichiba kirin poster](/images/hirome-ichiba-kochi/hirome-ichiba-gn-4.jpg "Hirome Ichiba kirin poster")
![Hirome Ichiba activity](/images/hirome-ichiba-kochi/hirome-ichiba-gn-13.jpg "Hirome Ichiba activity")
![Hirome Ichiba activity](/images/hirome-ichiba-kochi/hirome-ichiba-gn-2.jpg "Hirome Ichiba activity")

13
content/post/hoppy-days/index.md → content/article/hoppy-days/index.md
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@ -6,21 +6,22 @@ Blog: ["Brewshido"]
Categories: ["Plans", "Brewing"]
Tags: ["Heriot-Watt", "PgDip"]
Image: ["/images/hoppy-days/offer_banner.jpg"]
DisableComments: false
Type: ["article"]
DibleComments: false
---
As stated in my [founding post](/post/brewshido-a-beer-journal-intro) for this beer focussed blog, I have future plans to one day establish a modest craft brewery of my own in rural Japan. In order to help achieve those goals I tentatively applied for the *[MSc Brewing and Distilling By Distance Learning](https://www.hw.ac.uk/study/online/postgraduate/brewing-distilling-distance-learning.htm)* course run by Heriot-Watt University in Edinburgh.
As stated in my [founding post](/article/brewshido-a-beer-journal-intro) for this beer focussed blog, I have future plans to one day establish a modest craft brewery of my own in rural Japan. In order to help achieve those goals I tentatively applied for the *[MSc Brewing and Distilling By Distance Learning](https://www.hw.ac.uk/study/online/postgraduate/brewing-distilling-distance-learning.htm)* course run by Heriot-Watt University in Edinburgh.
Learning to brew beer through practice and experimentation is all well and good but I really wanted to understand the science behind the brewing in order to be best prepared to tackle future challenges and ideally preferred to do so in a structured manner, so this course seemed perfect for my needs.
Learning to brew beer through practice and experimentation is all well and good but I really wanted to understand the science behind the brewing in order to be be prepared to tackle future challenges and ideally preferred to do so in a structured manner, so this course seemed perfect for my needs.
Unfortunately, the soft requirement for entry into the course is an undergraduate degree in science or engineering and my degree in Japanese language and culture fits neither bill so I was apprehensive that I may not be considered. I therefore lined up some former lecturers to provide references if required and penned a passionate accompanying statement ensuring the university that faith in me would not be misplaced.
![Offer letter from Heriot-Watt University](/images/hoppy-days/offer1.jpg "Offer letter from Heriot-Watt University")
Fortunately, the soft requirement was indeed soft and without any request for references I have been offered an unconditional acceptance into the course, which I have confirmed! WOOHOOO!!!!! If we're honest, this is probably more to do with harsh financial challenges facing our universities than it was to do with my passionate plea but either way, come September 2020 I shall commence studying in the programme which I think makes my dreams to open my own brewery far more attainable.
Fortunately, the soft requirement was indeed soft and without any request for references I have been offered an unconditional acceptance into the programme, which I have confirmed! WOOHOOO!!!!! If we're honest, this is probably more to do with harsh financial challenges facing our universities than it was to do with my passionate plea but either way, come September 2020 I shall commence studying in the programme which I think makes my dreams to open my own brewery far more attainable.
Whilst, this is an MSc course, every new student is enrolled in the postgraduate diploma course and opts in to the dissertation for MSc at a later date, should they wish to pursue this. I do not currently have plans to complete the MSc, nor even the PgDip but rather intend to exit after completing 6 courses and attaining a postgraduate certificate (on completion of 4).
Whilst, this is an MSc course, every new student is enrolled in the postgraduate diploma course and opts in to the dissertation for MSc at a later date, should they wish to pursue this. I do not currently have plans to complete the MSc, nor even the PgDip but rather intend to exit after completing 6 coursse and attaining a postgraduate certificate (on completion of 4).
My reasoning is that I'm attaining industry knowledge which will then be applied in practice to my own company, as such I am not so inspired to study the courses relating to academic writing and research. This could however change and the course offers me the flexibility to make those choices further down the road.
My reasoning is that I'm attaining industry knowledge which will then be applied in practice to my own company, as such I am not so inspired to study the courses relating to academic writing and research. This could however change and the course offers me the flexibility to make tho choices further down the road.
![Offer details from Heriot-Watt University](/images/hoppy-days/offer2.jpg "Offer details from Heriot-Watt University")

1
content/post/jock-tamsons-bairns/index.md → content/article/jock-tamsons-bairns/index.md
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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Devolved Powers", "Opinion"]
tags: ["elections","equal rights","equality","immigrants","referenda","visa","vote"]
image: ["/images/Passports-Final.jpg"]
Type: ["article"]
draft: false
---
With the upcoming Smith Commission considering which additional powers if any Scotland is to be granted as a result of voting to remain in the union, I thought I’d raise an issue which is close to my heart.

1
content/post/leabhar-latha-homework-for-lesson-4/index.md → content/article/leabhar-latha-homework-for-lesson-4/index.md
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@ -5,6 +5,7 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","notes","term1","week4"]
image: ["/images/IMAG0613_1-edited.jpg"]
Type: ["article"]
draft: false
---
Whilst there will be no notes for last week’s class (due to me being absent) the tutor was kind enough to send me the homework task.

2
content/post/mo-chreach-sa-thainig-notes-on-lelesson-3/index.md → content/article/mo-chreach-sa-thainig-notes-on-lelesson-3/index.md
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@ -5,9 +5,9 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","notes","term1","week3"]
image: ["/images/IMAG0613_1-edited.jpg"]
Type: ["article"]
draft: false
---
One of the reasons I am enjoying these Gaelic lessons so much is the wealth of information that is presented by our tutor throughout the classes, sometimes explanations of vocabulary background and sometimes related amusing stories. This week had plenty of both!
Firstly, a wee colloquialism that I missed from last week’s lesson which is _idir, idir, idir_ which translates to ‘at all, at all, at all’ and should always be said in full, triplicate form. This is apparently appended to the end of a negative mood sentence as emphasis, such as _chan eil mi toilichte idir, idir, idir_ – I am not happy, at all, at all, at all!

7
content/post/of-sugar-munchers-and-chilly-gas/index.md → content/article/of-sugar-munchers-and-chilly-gas/index.md
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@ -6,7 +6,8 @@ Blog: ["Brewshido"]
Categories: ["Homebrewing","自家製ビール","Craft Beer","クラフトビール"]
Tags: ["brewstore", "grainfather", "グレーンファーザー","carbonation","yeast"]
Image: ["/images/of-sugar-munchers-and-chilly-gas/pitch_rates_2_0.jpg"]
DisableComments: false
Type: ["article"]
DibleComments: false
---
As I settled down to read over the brew sheet for my impending Imperial Stout brew and after over 2 hours of cleaning and sanitising kit, I made a discovery.. I did not have enough yeast for the next day's brew and had no means of acquiring more in time. So I hugged the windows in this mobile network black spot we call home in order to latch on to a signal to advise my scheduled brew buddy of the postponement.
@ -40,8 +41,8 @@ Everyone seems to have their own method and so for the beers I have made up to n
They are simple to follow but haven't really worked for me, in each case the resultant beer was a little too flat. My experiments thus far in correcting this have been disappointing, for my NEIPA I cranked the PSI up for too long, resulting in a massively over-carbonated beer, I've been able to eek it down again but there is a lasting bitterness in the beer as a result.
I've been looking in to this and possibly the issue is that I've not been considering temperature as a variable. When I pressurise my kegs, I do so inside the kegerator (for that is where the gas outlets live) and this is maintained at a temperature of 4°C whereas the instructions above seem to infer that the keg is only refrigerated for the final stage.
I've been looking in to this and possibly the issue is that I've not been considering temperature as a variable. When I pressurise my kegs, I do so inside the kegerator (for that is where the gas outlets live) and this is maintained at a temperature of 4°C whereas the instructions above seem to infer that the keg is only refrigerated for the final age.
My meanderings led to further discoveries, namely *gas carbonation charts* and *gas carbonation calculators* because I, of course, and not re-inventing the wheel here.. many brewers precede me and careful web searching could have saved me a bit of effort.
Different beer types have different recommended gas volumes and working out how to deliver this volume at my working temperature can be attained using either the charts or the calculators (the latter being quicker, easier and more likely to be my way forward).. so from here on in I'll be using [this calculator](https://www.brewersfriend.com/keg-carbonation-calculator/) from Brewer's Friend, a website which I suspect I'll be visiting a often.
Different beer types have different recommended gas volumes and working out how to deliver this volume at my working temperature can be attained using either the charts or the calculators (the latter being quicker, easier and more likely to be my way forward).. so from here on in I'll be using [this calculator](https://www.brewersfriend.com/keg-carbonation-calculator/) from Brewer's Friend, a website which I suspect I'll be visiting often.

1
content/post/reflections-what-result-saves-the-union/index.md → content/article/reflections-what-result-saves-the-union/index.md
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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Independence","Opinion"]
tags: ["devolution","end of union","independence"]
image: ["/images/P1000812-1024x768.jpg"]
Type: ["article"]
draft: false
---

1
content/post/seppuku/index.md → content/article/seppuku/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","History"]
tags: ["A.B. Mitford","book excerpt", "bushido","Inazo Nitobe","Seppuku"]
image: ["/images/seppuku1.jpg"]
Type: ["article"]
draft: false
---
Today I re-read Inazo Nitobe’s *Bushido* in preparation for writing up my application for independent study during my year in Japan. I hope to study samurai life using this book (amongst others) as a seed(s) from which my research will blossom.

3
content/post/silence_is_broken/index.md → content/article/silence_is_broken/index.md
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@ -3,8 +3,9 @@ title: "Silence is Broken"
date: 2009-08-24T15:09:24+01:00
Blog: ["Bushido Dreams"]
categories: ["Japan","Journal"]
tags: ["Arashiyama","bamboo forest","Byakkotai","Exchange year","fukushima","monkeys","Okayama","Osaka","Shiraishi Island","Shiraishijima","yakitori"]
tags: ["Arashiyama","bamboo forest","Byakkotai","Exchange year","fukushima","monkeys","Okayama","Oka","Shiraishi Island","Shiraishijima","yakitori"]
image: ["/images/silence1.jpg"]
Type: ["article"]
draft: false
---
So there hasn’t been a great deal of activity on this blog for the past several weeks and so I thought I’d apologise to the literally one’s of readership for this lack of attention. I have been working a considerable amount of hours, split between 3 jobs, 2 part-time and 1 full-time in order to accrue some funds to purchase a netbook and a Panasonic Lumix LX3 for my incoming trip to Japan. As a result of having little to no social time I’ve not had much to say really.. sorry ^_^.

23
content/post/tasting-notes-template/index.md → content/article/tasting-notes-template/index.md
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@ -5,6 +5,7 @@ Blog: ["Brewshido"]
categories: ["Craft Beer","Tasting Notes"]
tags: ["brewery","beer name","hop1","hop2"]
image: ["/images/xxx.jpg"]
Type: ["article"]
draft: true
---
<table class="beer">
@ -16,29 +17,29 @@ draft: true
<tr><td><b>IBU (アイビーユー)</b> </td><td align="right"> 38</td></tr>
</table>
This was the first of a short-lived effort at cataloging my tasting notes using paper and pencil. It was also my first attempt at recording my thoughts about the pour, nose and taste of beer. I’m hoping that with more experience, I’ll be a shade more creative going forwards!
This was the fir of a short-lived effort at cataloging my taing notes ung paper and pencil. It was also my fir attempt at recording my thoughts about the pour, no and tae of beer. I’m hoping that with more experience, I’ll be a shade more creative going forwards!
以下は私の初めての紙と鉛筆で書いたビール試飲ノートの試みです。説明で非常に基本的な言葉をたくさん使いましたが、まだまだ勉強しています！これから面白いビール醸造関連の言葉をもっと学びたいです。
_Disclaimer: I'm not an artist and there will be some shockingly poor logo sketches in this series! I just wanted to mention this before someone else did!_
_Dilaimer: I'm not an arti and there will be some shockingly poor logo sketches in this ries! I ju wanted to mention this before someone el did!_
### Ingredients (材料)
<table class="beer"><tr><td>Barley Malts (pils, caramel)</td><td>大麦麦芽(ピルスナー,キャラメル)</td></tr>
<tr><td>Bitter Hops (sladek)</td><td>苦ホップ（スラデック）</td></tr>
<tr><td>Bitter Hops (adek)</td><td>苦ホップ（スラデック）</td></tr>
<tr><td>Late hop (amarillo)</td><td>遅ホップ（アマリロ）</td></tr>
<tr><td>Top fermenting yeast</td><td>上面発酵酵母</td></tr></table>
<tr><td>Top fermenting yea</td><td>上面発酵酵母</td></tr></table>
### Pour (ポア（色）)
<table class="beer"><tr><td>Slightly cloudy</td><td>少し白濁の外観</td></tr>
<tr><td>Caramel syrup colour</td><td>キャラメルシロップの色</td></tr>
<tr><td>Off-white foamy head with good staying power</td><td>持続性のあるオフホワイトのたっぷりとした泡</td></tr></table>
<tr><td>Off-white foamy head with good aying power</td><td>持続性のあるオフホワイトのたっぷりとした泡</td></tr></table>
### Nose (香り)
### No (香り)
<table class="beer"><tr><td>Light citrus aroma with hoppy tones</td><td>ホッピーな軽いシトラスの香り</td></tr>
<tr><td>Expectation of refreshing, easy-drinking beer</td><td>爽快で飲みやすそうなビール</td></tr></table>
### Taste (味)
<table class="beer"><tr><td>Easily a sessionable beer</td><td>迷わずセションビール</td></tr>
<tr><td>Fresh hoppy initial taste with lingering, slightly bitter but delicious aftertaste</td><td>口に含んだ瞬間はフレッシュでホッピーな味</td></tr>
<tr><td>Pleasant mouthfeel with hints of pils malts</td><td>後味は少し苦いが美味しい</td></tr>
<tr><td>Uncomplicated, simple and easy drinking</td><td>ピルスナー風味でいい口当たり</td></tr></table>
### Tae (味)
<table class="beer"><tr><td>Ealy a sonable beer</td><td>迷わずセションビール</td></tr>
<tr><td>Fresh hoppy initial tae with lingering, ightly bitter but delicious aftertae</td><td>口に含んだ瞬間はフレッシュでホッピーな味</td></tr>
<tr><td>Pleant mouthfeel with hints of pils malts</td><td>後味は少し苦いが美味しい</td></tr>
<tr><td>Uncomplicated, mple and easy drinking</td><td>ピルスナー風味でいい口当たり</td></tr></table>

1
content/post/tha-eagal-orm-bho-am-fiaclair-notes-on-lesson-5/index.md → content/article/tha-eagal-orm-bho-am-fiaclair-notes-on-lesson-5/index.md
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@ -5,6 +5,7 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","notes","term1","week5"]
image: ["/images/IMAG0613_1-edited.jpg"]
Type: ["article"]
draft: false
---
Just for a matter of record, the title of this post _tha eagal orm bho am fiaclair!_ means (hopefully) I am afraid of the dentist!.. I’m not but growing up on Lewis my tutor was as the dentist in question was a mobile dentist and he liked a drink.. so the later in the day you got to him, the more tipples he would have had and the scarier the experience became! :)

1
content/post/tha-mi-ag-iarridh-uisge-beatha-lesson-2/index.md → content/article/tha-mi-ag-iarridh-uisge-beatha-lesson-2/index.md
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@ -5,6 +5,7 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","term1","week2"]
image: ["/images/IMAG0612_1-edited.jpg"]
Type: ["article"]
draft: false
---
Week 2 set off at a ferocious pace with another couple of people joining the class! One elderly gent (84 years old next week) joined us after having already completed several of the courses and even corrected the tutor at one point, who he seems to know well. Mental note: don’t try and correct the tutor.

1
content/post/tha-mi-trang-gach-latha-notes-on-lesson-8/index.md → content/article/tha-mi-trang-gach-latha-notes-on-lesson-8/index.md
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@ -5,6 +5,7 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","notes","term1","week8"]
image: ["/images/IMAG0613_1-edited.jpg"]
Type: ["article"]
draft: false
---
This was a tough week, I missed a lot having been absent from class for a fortnight but even for those who had been in attendance previously this was a tough week.

17
content/post/the-fediverse/index.md → content/article/the-fediverse/index.md
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@ -5,9 +5,10 @@ Blog: ["Whitabootery"]
categories: ["Social Media","Fediverse","Open Source","Distributed Network","Self-Hosted"]
tags: ["mastodon","friendica","hubzilla","diaspora","fediverse","federation","pleroma","activitypub","pixelfed","peertube"]
image: ["/images/fediverse.png"]
Type: ["article"]
draft: false
---
Back in April last year I posted a long update on facebook describing my rookie understanding of distributed and federated networks and my opinions on the options that I had tried at the time. Of course, chances are no-one actually saw the post due to Facebook's algorithms but there we are, the original post has been reproduced [here](/post/distributed-social-networks/).
Back in April last year I posted a long update on facebook describing my rookie understanding of distributed and federated networks and my opinions on the options that I had tried at the time. Of course, chances are no-one actually saw the post due to Facebook's algorithms but there we are, the original post has been reproduced [here](/article/distributed-social-networks/).
Since then I've built and destroyed multiple instances of various flavours of federated social media:
@ -20,14 +21,14 @@ Since then I've built and destroyed multiple instances of various flavours of fe
* **[Peertube](https://joinpeertube.org/en/)** x 1
* **[Osada](https://zotlabs.com/osada/)** x 1
* **[Zap](https://zotlabs.com/zap/)** x 1
* **[Matrix](https://matrix.org)** x 2 - now lighter and more reponsive, but still awaiting cross-signing before inviting folks on to it.
* **[Matrix](https://matrix.org)** x 2 - now lighter and more responsive, but still awaiting cross-signing before inviting folks on to it.
* **[Funkwhale](https://funkwhale.audio/)** x 1 - active
In addition I've built a nextcloud server and an xmpp server, as well as self-hosting all of my email accounts.
There are other types of federated services such as [Prismo](https://gitlab.com/mbajur/prismo#-prismo-) and [GetTogether](https://github.com/GetTogetherComm/GetTogether#get-together) that I haven't even had a chance to properly explore and I am perpetually on the lookout for a federated photo album application which can replace my koken photo website (even briefly considered writing it myself!).
#### Why bother doing any of this, when most of these services are already provided by Google, Facebook or Twitter?
#### Why bother doing any of this, when most of the services are already provided by Google, Facebook or Twitter?
***READ A NEWSPAPER!***
I am done with being harvested for marketing data or for national election\referenda manipulation.. I don't want an algorithm to decide what content (that has been shared with me) I am or am not permitted to see.. I am sick and tired of opening an app on my phone and being presented with ads for products and services that the app should not know are suitable (or not) for me.. and I don't want my daughter and any future kids to be no more than a cog in a data machine, inadvertently being harvested by corrupt mega corporations for profit or indeed, worse.
@ -47,13 +48,13 @@ As such, I've decided to provide alternative services for those of my family and
#### The services which I currently host
1. **[Pleroma](https://social.nipponalba.scot/)** - this is my main social media site, it is a micro-blogging site (think twitter) with several front end options. It is light enough to run on a raspberry pi on a home network (mine now runs on a [RockPro64](https://www.pine64.org/rockpro64/) from [Pine64](https://www.pine64.org/) alongside my matrix and xmpp servers). The devs are very approachable and are very active.
2. **[Pixelfed](https://px.nipponalba.scot/jk)** - an instagram replacement, it is still under development though basically functional, the next beta update (due very soon) should bring a lot more functionality and the following update will bring instagram & tumblr import functionality. I wrote a bit more about why I like pixelfed [here](/post/why-pixelfed).
2. **[Pixelfed](https://px.nipponalba.scot/jk)** - an instagram replacement, it is still under development though basically functional, the next beta update (due very soon) should bring a lot more functionality and the following update will bring instagram & tumblr import functionality. I wrote a bit more about why I like pixelfed [here](/artice/why-pixelfed).
3. **[Matrix](https://matrix.to/#/@jk:nipponalba.scot)** - It can provide audio, video and text chat as well as conferencing.. rooms can be bridged to other services such as RSS feeds, IRC etc. It could be a replacement for WhatsApp, LINE and Telegram but has a little more work to do for multi-user encryption.
4. **XMPP** - A simple enough FB messenger replacement, a chat service with file sharing capabilities, fully end-to-end encrypted.
5. **[Nextcloud](https://nextcloud.com/)** - this is a home cloud system with a huge amount of customisation and applications including text, audio, video chat, social media (via [ActivityPub](https://activitypub.rocks/)), distributed filesharing and collaboration, phone tracking, email client, phone backups, rss reader, calendar, audio player etc. This is just for use in our house but potentially in the future I may re-create a shared talk/social media nextcloud server with limited storage quotas.
6. Funkwhale - a music site soon to be podcast capable. I host my music collection here privately so that I can listen remotely (replaces skype for me). It can be used to host and share creative commons music but I'm a novice in finding CC music (that I like) so I haven't yet explored this.
5. **[Nextcloud](https://nextcloud.com/)** - this is a home cloud system with a huge amount of customisation and applications including text, audio, video chat, social media (via [ActivityPub](https://activitypub.rocks/)), distributed filesharing and collaboration, phone tracking, email client, phone backups, rss reader, calendar, audio player etc. This is just for us in our house but potentially in the future I may re-create a shared talk/social media nextcloud server with limited storage quotas.
6. Funkwhale - a music site soon to be podcast capable. I host my music collection here privately so that I can lien remotely (replaces spotify for me). It can be used to host and share creative commons music but I'm a novice in finding CC music (that I like) so I haven't yet explored this.
The website [switching.softare](https://switching.software/) has a lot more information about different alternatives to centralised services, written in plain, non-techy language, however here are some of the main alternatives (disclaimer: in various states of active development)
The website [switching.software](https://switching.software/) has a lot more information about different alternatives to centralised srvices, written in plain, non-techy language, however here are some of the main alternatives (disclaimer: in various states of active development)
| **Good Guys** | **Wank** |
| --- | --- |
@ -80,6 +81,6 @@ One common observation of those on "the fediverse" is that everyone is much frie
As a side note: I have also replaced Google's android on my phone with LineageOS without any google services and have deleted my google, facebook (including whatsapp & instagram) and twitter accounts. In April, I'll hopefully take delivery of a Purism Librem 5 phone which is built on a security and privacy focused linux distribution and not android at all.
**Edited (February 5, 2020)** to update currently hosted apps and mention I'm still waiting for the fucking Librem 5 phone..
**Edited (February 5, 2020)** to update currently hosted apps and mention I'm ill waiting for the fucking Librem 5 phone..
**Edited (April 23, 2020)** to update currently hosted apps and mention that Purism are on rocky ground, if I don't get some sort of update about my Librem 5 phone soon then I'll be requesting a refund and opting for a PinePhone.

1
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@ -5,6 +5,7 @@ Blog: ["Kilted Scot"]
categories: ["Gàidhlig", "History"]
tags: ["Gaelic","origins"]
image: ["/images/2-a82-bi-lingual-scottish-gaelic-english-roadsign-scotland-uk-joe-fox.jpg"]
Type: ["article"]
draft: false
---
Along with the coursework for this session and a wee pronunciation guide we were provided with a short story of ‘The Origins of Gaelic’ which I thought was quite interesting and worth sharing (verbatim).

3
content/post/timcheal-air-dà-uair-dheug-san-oidhche-lesson55/index.md → content/article/timcheal-air-dà-uair-dheug-san-oidhche-lesson55/index.md
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@ -1,10 +1,11 @@
---
title: "Timcheal air dà uair dheug ‘san oidhche – Lesson 5"
title: "Timcheal air dà uair dheug ‘n oidhche – Lesson 5"
date: 2014-11-17T07:09:19Z
Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","term1","week5"]
image: ["/images/IMAG0612_1-edited.jpg"]
Type: ["article"]
draft: false
---
It has been a frenetic month and due to several disruptive weeks in court as a juror I not only missed some classes but also fell behind with blog updates. So somewhat tardily this is my round up of week 5’s lesson and you’ll notice some familiar shades from week 4’s post as we re-visited time, again.

1
content/post/ttip-mp-request-to-vote-for-nhs-exemption/index.md → content/article/ttip-mp-request-to-vote-for-nhs-exemption/index.md
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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["TTIP"]
tags: ["38Degrees","SaveOurNHS","TTIP"]
image: ["/images/background-1024x681.jpg"]
Type: ["article"]
draft: false
---
The Trans-Atlantic Trade and Investment Partnership (TTIP) is a bilateral trade treaty which is being negotiated currently between the US and EU. The purpose is to allow America access to the EU single market and allow American companies to compete for private contracts whilst also enabling American companies to sue EU member country governments.

1
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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["TTIP"]
tags: ["38Degrees","SaveOurNHS","TTIP","Mark Lazarowicz"]
image: ["/images/91f3bbdd-7f32-4ba7-a689-3b6dda4a4980-620x372.jpeg"]
Type: ["article"]
draft: false
---
I contacted my constituency MP, Mark Lazarowicz to ask him to participate in the NHS Bill debate and vote today and to vote in favour of the bill, as detailed here.

1
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Journal"]
tags: ["haruki murakami","personal"]
image: ["/images/tp2.jpg"]
Type: ["article"]
draft: false
---
Have you ever experienced a time in your life when you felt a huge surge of change sweep over you leaving you with little doubt in your mind that life would from this moment on be irreparably altered in some way or other? A life changing or perspective altering event which redirects the current that your existence had until this point been flowing in?

21
content/post/why-pixelfed/index.md → content/article/why-pixelfed/index.md
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@ -6,13 +6,14 @@ Blog: ["Whitabootery"]
Categories: ["Social Media"]
Tags: ["fediverse","pixelfed"]
Image: ["/images/why-pixelfed/pixelfedbanner.png"]
DisableComments: false
Type: ["article"]
DibleComments: false
---
Since December 2018 I have hosted a Pixelfed server, intended for family and friend use but in actuality currently only used by myself and very occasionally my wife.
The reason that I've not applied a [@dansup](https://mastodon.social/@/dansup/) level of marketing to encourage my circle to move over to the platform yet is due to a few bugs and polish items that I am awaiting, but as we are edging closer to a version 1 release, I thought this might be a good time to jot down my thoughts on the application. Primarily intended for the audience that the instance is targeted towards.
The reason that I've not applied a [@dansup](https://mastodon.social/users/dansup/) level of marketing to encourage my circle to move over to the platform yet is due to a few bugs and polish items that I am awaiting, but as we are edging closer to a version 1 release, I thought this might be a good time to jot down my thoughts on the application. Primarily intended for the audience that the instance is targeted towards.
I have previously written about [the fediverse](https://jk.nipponalba.scot/post/the-fediverse) and why I have left facebook, google etc. so if you need a primer then that's the place to go first.
I have previously written about [the fediverse](/article/the-fediver) and why I have left facebook, google etc. so if you need a primer then that's the place to go first.
#### What is Pixelfed?
@ -44,7 +45,7 @@ I don't think I ever used stories, if it was even called that on instagram, but
An upcoming feature named circles which will enable you to create groups of friends/followers who you can share photos or video with and no-one else will see them. This sounds good, whether or not I'll personally use it in practice remains to be seen.
Scopes enable you to manage the visibility of your posts either:
Scopes enable you to manage the visibility of your posts, either:
* **public** - visible by everyone via a public timeline
* **unlisted** - will appear on publicly profile page but only followers can see in their timelines
@ -53,31 +54,31 @@ Scopes enable you to manage the visibility of your posts either:
This enables me to have a private account for photos of my daughter which are only visible to people I personally approve - family and friends only. This is a common feature across fediverse applications.
![Pixelfed visibility scopes](/images/why-pixelfed/PixelfedScopes.jpg "Pixelfed visibility scopes")
![Pixelfed visibility scopes](/images/why-pixelfed/PixelfedScopes.jpg "Pixelfed visibility scopes)
Embedding! You can now embed photos and profiles into other blogs or web pages, which is nice!
{{< pixelfed jk 107189869687738368 500 840 >}}
I like the developer(s). This is generally common for most of the open source apps that I use, the developers are generally very open to feedback and are excited that people are using their application. Marketing mogul and time-illusionary [@dansup](https://mastodon.social/@/dansup/) is no exception! I have had many interactions with him over the past 15 months or so, and whether it be a unique issue I was experiencing during initial set up, a feature suggestion or a bug report the interactions are always gratefully received and pleasantly handled, and wherever possible bugs are fixed as quickly as they are reported. This interaction means a great deal to me, it re-affirms my decision to leave faceless corporations in favour of people-oriented open source developers.
I like the developer(s). This is generally common for most of the open source apps that I use, the developers are generally very open to feedback and are excited that people are using their application. Marketing mogul and time-illusionary [@dansup](https://mastodon.social/users/dansup/) is no exception! I have had many interactions with him over the past 15 months or so, and whether it be a unique issue I was experiencing during initial set up, a feature suggestion or a bug report the interactions are always gratefully received and pleasantly handled, and wherever possible bugs are fixed as quickly as they are reported. This interaction means a great deal to me, it re-affirms my decision to leave faceless corporations in favour of people-oriented open source developers.
#### Wish list
As mentioned above, I have been waiting for the application to be in a more polished state before trying to onboard family and friends and whilst I feel we are nearly there I have small list of outstanding tasks or features that I'm looking forward to being addressed:
As mentioned above, I have been waiting for the application to be in a more polished ate before trying to onboard family and friends and whilst I feel we are nearly there I have small list of outstanding tasks or features that I'm looking forward to being addressed:
* A federated timeline or federated discover page - I think that the discover page will only really bask in it's glory when it allows discovery of accounts and media from other Pixelfed instances.
* Remote account avatars - Currently avatars for accounts from other remote instances are not pulled, it's a minor thing but it makes the application feel unfinished (which it is of course!)
* Fixing the bug I raised eons ago ;) - [#1359](https://github.com/pixelfed/pixelfed/issues/1359)
* Notifications for all interactions - Currently notifications are limited and don't include comments.
* Ability to choose photo order when uploading multiple
* Ability to choose photo order when uploading multiples
* Webfinger support - a bit jargon-y but makes searching for other accounts more user-friendly. **Added since post**
* Instagram and Pixelfed imports - The ability to import media from instagram or other Pixelfed accounts. It's coming, I'm patient.
* Pixelfed app - There are a number of apps on your chosen phone OS and I like them, but I think having an official Pixelfed app will help bring people onboard.. most folk are used to an app per site which seems pretty inefficient to me but for this reason a Pixelfed app will be really help shift folk over to the platform. This is also in progress.
This list used to be a lot bigger and I'm sure it won't be long before it shrinks again.
Pixelfed is a fantastic application and I look forward to encouraging those close to me to join.
Pixelfed is a fantastic application and I look forward to encouraging tho close to me to join.
[Pixelfed on Mastodon](https://mastodon.social/@pixelfed)
[Pixelfed on Mastodon](https://mastodon.social/users/pixelfed)
{{< pixelfed_profile jk 500 700 >}}

3
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@ -1,10 +1,11 @@
---
title: "Why study Gaelic?"
title: "Why udy Gaelic?"
date: 2014-09-28T13:08:40Z
Blog: ["Kilted Scot"]
categories: ["Gàidhlig"]
tags: ["Gaelic","intro"]
image: ["/images/copy-Jon-logo3-e1413736463101.png"]
Type: ["article"]
draft: false
---
Halò, is mise J K! (Hello, I’m J K)

1
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@ -5,6 +5,7 @@ Blog: ["Sovereign Scot"]
categories: ["Independence","Press & Media","Video"]
tags: ["bias","Dr David Patrick","media","research"]
image: ["/images/BBC-Scotland-protest-011.jpg"]
Type: ["article"]
draft: false
---
WRITING OFF SCOTLAND explores the research of Dr David Patrick into press bias during the independence campaign.

1
content/post/あっぽろけ_–_Exploring_Tosa-ben_1/index.jp.md → content/article/あっぽろけ_–_Exploring_Tosa-ben_1/index.jp.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Japanese","Tosa-ben"]
tags: ["apporoke","card game","dialect","hachikin","japanese","Kōchi","Tosa-ben","あっぽろけ","はちきん","土佐弁","龍馬"]
image: ["../images/IMAG0616_1-620x401.jpg"]
Type: ["article"]
draft: false
---
Following on from Tosa-ben Card Game (龍馬・土佐弁かるた) I thought it may be interesting for some people if I were to do a series of short posts relating to the vocabulary that I learn from the game.

1
content/post/あっぽろけ_–_Exploring_Tosa-ben_1/index.md → content/article/あっぽろけ_–_Exploring_Tosa-ben_1/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Japanese","Tosa-ben"]
tags: ["apporoke","card game","dialect","hachikin","japanese","Kōchi","Tosa-ben","あっぽろけ","はちきん","土佐弁","龍馬"]
image: ["/images/IMAG0616_1-620x401.jpg"]
Type: ["article"]
draft: false
---
Following on from Tosa-ben Card Game (龍馬・土佐弁かるた) I thought it may be interesting for some people if I were to do a series of short posts relating to the vocabulary that I learn from the game.

3
content/post/いらばかしよった_–_Exploring_Tosa-ben_no_2/index.jp.md → content/article/いらばかしよった_–_Exploring_Tosa-ben_no_2/index.jp.md
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@ -5,9 +5,10 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Japanese","Tosa-ben"]
tags: ["card game","dialect","hachikin","irabakashiyotta","japanese","Kōchi","Tosa Wave Blog","Tosa-ben","いらばかしよった","はちきん","土佐弁","龍馬"]
image: ["../images/IMAG0620_1.jpg"]
Type: ["article"]
draft: false
---
ollowing on from Tosa-ben Card Game (龍馬・土佐弁かるた) I thought it may be interesting for some people if I were to do a series of short posts relating to the vocabulary that I learn from the game.
Following on from Tosa-ben Card Game (龍馬・土佐弁かるた) I thought it may be interesting for some people if I were to do a series of short posts relating to the vocabulary that I learn from the game.
Even if not, I’m learning that maintaining a Gaelic blog is helping me learn the language so hopefully this will help me with Tosa-ben.

3
content/post/いらばかしよった_–_Exploring_Tosa-ben_no_2/index.md → content/article/いらばかしよった_–_Exploring_Tosa-ben_no_2/index.md
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@ -5,9 +5,10 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Japanese","Tosa-ben"]
tags: ["card game","dialect","hachikin","irabakashiyotta","japanese","Kōchi","Tosa Wave Blog","Tosa-ben","いらばかしよった","はちきん","土佐弁","龍馬"]
image: ["/images/IMAG0620_1.jpg"]
Type: ["article"]
draft: false
---
ollowing on from Tosa-ben Card Game (龍馬・土佐弁かるた) I thought it may be interesting for some people if I were to do a series of short posts relating to the vocabulary that I learn from the game.
Following on from Tosa-ben Card Game (龍馬・土佐弁かるた) I thought it may be interesting for some people if I were to do a series of short posts relating to the vocabulary that I learn from the game.
Even if not, I’m learning that maintaining a Gaelic blog is helping me learn the language so hopefully this will help me with Tosa-ben.

1
content/post/うどみゆー_–_Exploring_Tosa-ben_pt_3/index.jp.md → content/article/うどみゆー_–_Exploring_Tosa-ben_pt_3/index.jp.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Japanese","Tosa-ben"]
tags: ["card game","dialect","hachikin","japanese","Kōchi","Tosa-ben","udomiyuu","うどみゆー","はちきん","土佐弁","龍馬"]
image: ["../images/IMAG0621_1.jpg"]
Type: ["article"]
draft: false
---
Following on from Tosa-ben Card Game (龍馬・土佐弁かるた) I thought it may be interesting for some people if I were to do a series of short posts relating to the vocabulary that I learn from the game.

1
content/post/うどみゆー_–_Exploring_Tosa-ben_pt_3/index.md → content/article/うどみゆー_–_Exploring_Tosa-ben_pt_3/index.md
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@ -5,6 +5,7 @@ Blog: ["Bushido Dreams"]
categories: ["Japan","Japanese","Tosa-ben"]
tags: ["card game","dialect","hachikin","japanese","Kōchi","Tosa-ben","udomiyuu","うどみゆー","はちきん","土佐弁","龍馬"]
image: ["/images/IMAG0621_1.jpg"]
Type: ["article"]
draft: false
---
Following on from Tosa-ben Card Game (龍馬・土佐弁かるた) I thought it may be interesting for some people if I were to do a series of short posts relating to the vocabulary that I learn from the game.

43
content/article/え-ず-い-exploring-tosa-ben-4/index.jp.md
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@ -0,0 +1,43 @@
---
title: "え ず い Exploring Tosa-ben 4"
date: 2014-11-20T20:10:52+01:00
draft: false
Blog: ["Bushido Dreams"]
Categories: ["Japan", "Japanese", "Tosa-ben", "日本", "日本語","土佐弁"]
Tags: ["dialect", "ezui", "hachikin","竜馬","はちきん","えずい"]
image: ["../images/exploring-to-ben-4/imag0627_1-edited.jpg"]
Type: ["article"]
---
Following on from Tosa-ben Card Game (龍馬・土佐弁かるた) I thought it may be interesting for some people if I were to do a series of short posts relating to the vocabulary that I learn from the game.
Even if not, I’m learning that maintaining a Gaelic blog is helping me learn the language so hopefully this will help me with Tosa-ben.
Fourth in the series is えずい which is pronounced *ezui*, the meaning is ‘cruel, awful or atrocious’.
The common Japanese equivalent for えずい in normal use is probably ひどい(*hidoi*) but the example on the card uses むごたらしい(*mugotarashii*) which conveys a meaning more like ‘incredibly brutal, gory or gruesome’.
The example sentence on the card is:
> えずいことよのー半平太は投獄の挙げ句切腹の御沙汰じゃと
> えずいことよのー　 __はんぺいた__は　 __とうごく__の__あ__げ__く せっぷく__の__ごさた__じゃと
> *ezui koto yono-* *hanpeita wa* *tougoku no ageku* *seppuku no gosata ja to*
> 共通語：むごたらしいね (武市)半平太は 投獄された挙げ句に 切腹を申しつけられたそうだ
> むごたらしいね (__たけち__)__はんぺいた__は __とうごく__された__あ__げ__く__に __せっぷく__を__もう__しつけられたそうだ
> common Japanese: *mugotarashii ne (Takechi)Hanpeita wa tougokusareta agekuni seppuku wo moushitsukerareta sou da*
> Now for the part of the post which is likely to go through various transformations as I’m corrected by my はちきん(*hachikin*) wife or family and friends from Kochi!
> English : It’s gruesome, its seems that at the end of his imprisonment Takechi Hanpeita was instructed to commit *seppuku* (suicide by disemboweling).
*Takechi Hanpeita was a major proponent of 大政奉還 (__たいせいほうかん__ – *taisei houkan*) and associate of Sakamoto Ryoma, he wished for the Tosa domain to be a major player in returning control of the country to the Emperor. Whilst later playing that major role, the feudal lord Yamauchi Yōdō imprisoned Hanpeita and eventually instructed him to commit suicide, though this may seem cruel, to Samurai it was a way of dying with honour.
So, now to the rest of the sentence and a look at other Tosa-ben (if any) at play in this example.
+ よのー (*yo no-*)– I’ve not seen this form before but it seems to be loosely equivalent to ね but perhaps with a little additional emphasis.
+ じゃと (*ja to*) – only the じゃ is strictly Tosa-ben and it is the Tosa form of the copula です (desu) the と indicates that the action (seppuku) was the result of instruction.

43
content/article/え-ず-い-exploring-tosa-ben-4/index.md
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@ -0,0 +1,43 @@
---
title: "え ず い Exploring Tosa-ben 4"
date: 2014-11-20T20:10:52+01:00
draft: false
Blog: ["Bushido Dreams"]
Categories: ["Japan", "Japanese", "Tosa-ben", "日本", "日本語","土佐弁"]
Tags: ["dialect", "ezui", "hachikin","竜馬","はちきん","えずい"]
image: ["/images/exploring-to-ben-4/imag0627_1-edited.jpg"]
Type: ["article"]
---
Following on from Tosa-ben Card Game (龍馬・土佐弁かるた) I thought it may be interesting for some people if I were to do a series of short posts relating to the vocabulary that I learn from the game.
Even if not, I’m learning that maintaining a Gaelic blog is helping me learn the language so hopefully this will help me with Tosa-ben.
Fourth in the series is えずい which is pronounced *ezui*, the meaning is ‘cruel, awful or atrocious’.
The common Japanese equivalent for えずい in normal use is probably ひどい(*hidoi*) but the example on the card uses むごたらしい(*mugotarashii*) which conveys a meaning more like ‘incredibly brutal, gory or gruesome’.
The example sentence on the card is:
> えずいことよのー半平太は投獄の挙げ句切腹の御沙汰じゃと
> えずいことよのー　 __はんぺいた__は　 __とうごく__の__あ__げ__く せっぷく__の__ごさた__じゃと
> *ezui koto yono-* *hanpeita wa* *tougoku no ageku* *seppuku no gosata ja to*
> 共通語：むごたらしいね (武市)半平太は 投獄された挙げ句に 切腹を申しつけられたそうだ
> むごたらしいね (__たけち__)__はんぺいた__は __とうごく__された__あ__げ__く__に __せっぷく__を__もう__しつけられたそうだ
> common Japanese: *mugotarashii ne (Takechi)Hanpeita wa tougokusareta agekuni seppuku wo moushitsukerareta sou da*
> Now for the part of the post which is likely to go through various transformations as I’m corrected by my はちきん(*hachikin*) wife or family and friends from Kochi!
> English : It’s gruesome, its seems that at the end of his imprisonment Takechi Hanpeita was instructed to commit *seppuku* (suicide by disemboweling).
*Takechi Hanpeita was a major proponent of 大政奉還 (__たいせいほうかん__ – *taisei houkan*) and associate of Sakamoto Ryoma, he wished for the Tosa domain to be a major player in returning control of the country to the Emperor. Whilst later playing that major role, the feudal lord Yamauchi Yōdō imprisoned Hanpeita and eventually instructed him to commit suicide, though this may seem cruel, to Samurai it was a way of dying with honour.
So, now to the rest of the sentence and a look at other Tosa-ben (if any) at play in this example.
+ よのー (*yo no-*)– I’ve not seen this form before but it seems to be loosely equivalent to ね but perhaps with a little additional emphasis.
+ じゃと (*ja to*) – only the じゃ is strictly Tosa-ben and it is the Tosa form of the copula です (desu) the と indicates that the action (seppuku) was the result of instruction.

0
content/note/_index.md
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content/note/back-to-square-one/index.md
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---
title: "Back to Square One"
date: 2020-05-04T20:45:18+01:00
draft: true
Blog: []
Categories: []
Tags: []
Image:
Type:
draft: false
---
Spent a fair amount of time manually backtracking a misconfigured sed which deleted all instances of the letter s followed by another character from all of my blog posts.. fun times!
I may have missed some typos but I think I caught most of them and did a little work on formatting my articles and notes pages, not sure if they count as h-feeds as of yet but they will get there.
Moved the brid.gy hidden anchor to hopefully a more useful location so, here goes nothing..

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