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Extra Specially Bitter

Made two weeks from UTA with a rooted ankle still in pain @[email protected] still not sure if I’ll be able to race, will be touch and go. Thought I might as well do something useful if I’m not out training.

Extra Specially Bitter

Method:BIAB Style:Best Bitter
Boil Time:60 min Batch Size:21 liters (fermentor volume)
Boil Size:28.5 liters Efficiency:66% (brew house)
Boil Gravity:1.033 (recipe based estimate)     
Original Gravity: 1.045
Final Gravity: 1.012
ABV (standard): 4.2%
IBU (tinseth): 31.27
SRM (morey): 10.48
Amount Fermentable PPG °L Bill %
4 kgUnited Kingdom - Maris Otter Pale383.7588.9%
0.5 kgNew Zealand - Medium Crystal Malt35.456.345211.1%
Amount Variety Type AA Use Time IBU
35 gEnglish Kent GoldingsPellet5.1Boil60 min25.18
14 gEnglish Kent GoldingsPellet5.1Boil20 min6.1
28 gEnglish Kent GoldingsPellet5.1Boil0 min
Mash Guidelines
Amount Description Type Temp Time
33 L--68 C60 min
White Labs - Edinburgh Scottish Ale Yeast WLP028
Attenuation (avg): 72.5% Flocculation: Medium
Optimum Temp: 18.3 - 21.1 °C Starter: No
Fermentation Temp: 20 °C Pitch Rate: -

This recipe has been published online at:

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-05-06 05:31 UTC
Recipe Last Updated: 2018-05-06 05:31 UTC
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Razorback run

I haven’t been back to Harrietville, a nice wee town at the base of the Vic alps, for a few years. Last time was running the Bright 4 peaks. That time I was pretty new to trail running and loved running up Mount Feathertop (nearly - a storm meant we had to stop at Federation hut) and on day 3 up Mount Hotham via Bon Accord spur.

This weekend Denise and I travelled down so I could toe the line for the 64k version of the Razorback run. As usual for a Running Wild event this was a largely self-supported, unmarked course run in beautiful country. Unfortunately the weather threw a few curve balls, with warm temperatures forecast, a lack of rain meaning there was only 2 places on the course where water could be found, and the threat of evening storms rolling through. I took heed and carried a spare 1l platypus “just in case” and was glad I never felt dehydrated through the day.

In the 6am brisk pre-dawn chill, we gathered at the Harrietville campsite. Soon we were heading up Bungalow spur in a conga of headtorches. I tucked in behind a Graham, a Canberra friend who was doing the 40k run. We all kept it pretty easy hiking up the days first big climb.

As we reached federation hut and continued up onto the exposed ridge and Mount Feathertop itself there was a brisk wind and the only part of the day that felt nice and proper cool. The trail up onto Feathertop itself and the views from the summit were spectacular. On the way down talking with a fellow runner who had done the race before, I described my goal for the day was to make it to Diamantina hut at 42k feeling good, and not fall and trash myself. Her aim was to finish in under 12 hours. I quickly reset my soft target of 10 hours to 12 hours.

This was the first long run using my new Suunto Spartan watch, and I had switched the GPS from ‘best’ to ‘good’ at the start to push out its battery life to 20hrs. I knew that navigating automatically switched it back to best, and so whilst I had set the route up on the watch, I assumed that only when I was on the navigation/map screen would it chew threw battery. I was unnerved as whilst half way up Bungalow spur I saw that in only an hour or so I was down to 87% already. I had a spare battery pack with me - but spent the rest of the day without navigation, only turning it on when unsure of parts of the course.

Heading down Diamantina spur was fun, some nice singletrack along the spur, and some steep little sections. The Kiewa river was the only sure fire water before Diamantina hut, so I stoped and had a brief chat with Mark (a fellow Taswegian) as we filled up. I took far too long because pouring Tailwind out of little glad bags into body bottles is a fiddly job.

The next section was heading up to Blairs hut (second hut in images above), then the real climb up to Weston hut (see first hut in photos above) and onto grassy high plains to pole 333. This was a nice section, but the day was heating up and the full legoniaires hat was a must. It was also the point when it was jut me and the landscape, and given I was a few hours in - time for some podcasts to keep me ticking over.

The running down to Cobungra gap was pretty easy, I kinda rolled my right ankle but was quick enough to move my weight that it was just an aberration and caused no bruising, I was keen not to repeat it however. Once at Cobungra I had a few campers cheer me on, and was happy with my hydration and supplies so decided not to search for any additional water.

The climb up to Hotham was hard. The third big climb for the day, and the sun was getting fierce. At altitude the air wasn’t too hot, but it was still a good 10 degrees more than my ideal. I had no great sense of how long it would take me to get to Diamantina hut, but my initial estimated 12-1pm was being pushed back. This was lucky as Denise had driven up to meet me, reaslised she had forgotten my drop bag, and had to return.

As I moved up through the Hotham chairlifts, I had my first gut rumbles, feeling queasy for a few minutes. I caught up with Mark again and we jog/walked the last 5k or so up over Mount Hotham summit and down into Diamantina. Fortunately I was slow enough that Denise was back in good time - and think I finally got there sometime around 2pm.

At the hut I changed out of my Arkasha’s, as the heel was rubbing on both feet, and I knew they would be a raw and bloody mess if I didn’t change. I might need crew socks and ankle gaters to cruise longer next time. I replaced the comfy and sturdy Arkashas with my goto inov8 trailrocks. After a few oranges, a swap out of Tailwind which was starting to taste sickly with some coke, and some ice in the hat to try and cool down Mark and I headed off for the last - easy - section.

The day was pretty hot now - even up on the ridge. There were a few tourists and hikers out, but fortunately the trail was pretty easy. I walked more than I should along this ridge - but with a fair bit of heat and rocks that were liable to cause me to come a cropper - I took it pretty easy. When I got to the Diamantina spur junction where we had peeled off many hours earlier I felt like I was truly on the home straight. It was all down hill from here.

The last 8 kms were all good downhill running, but unfortunately it was still hot. I kept the pace on trying to run it home in under 12 hours - unfortunately I was a minute late, rolling over the line at 12hr 01. Something like 3800m of vert. Longest run, longest day - and felt pretty good (albeit knackered at the end) all day.

This was meant to be a training and test run for UTA 100 in May. I’m confident now I can run the distance - and time on feet. Although it’s taken me over 24 hours since finishing to forget the suffering and be keen for the challenge.

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Blog tech and hosting

This iteration of my website and content will continue to evolve but for now there are two key components:

Domain registration and management

My domain is registered through Netregistry. I’ve delegated the domain however to Cloudflare as this provides free hosting that supports full management and CDN capability for small sites.

Blog hosting and technology

The main blog is managed through Github pages. This allows for free hosting and management of the blog through my github account and an associated adamrumbold.github.io project.

This has also had the added benefit of allowing me to move to a static wCMS, with all posts written in Markdown and managed as a new file in the github project. The website is run as a Jekyll site, using the Lanyon theme. I linked in my google-analytics account details so I can get some metrics on visitors and their behaviour.

It was reasonably straightforward to use a migration tool to export my existing WordPress blog and repackage the content into the Jekyll based site. Since then I’ve continued created semi-regular updates.

API hosting and technology

The API is based on an open source project and was initially setup to work with RedHat OpenShift. Due to upgrades in that platform that did not support the use of custom subdomains for hosted content, I migrated to AWS. Initially this was using a Ubuntu instance on EC2 to keep the service running. That however proved too expensive, so I looked to take advantage of AWS serverless architecture to serve the content. Given you only pay for the transactions through the lambda function - this should prove very cheap way to host this rarely called service.

Unfortunately this was trickier than I first thought - with the main steps and traps being:

  • install the Node serverless packages including the serverless-offline package for local testing
  • modify the project with a serverless.yaml and other minor modifications
  • test locally
  • set a very large (300000) AWS_CLIENT_TIMEOUT environment variable to avoid a deployment timeout
  • deploy to AWS

However since AWS API Gateway only supports HTTPS the following steps were also requried

  • copy and upload Cloudflare certificate into AWS Certificate Manager (US-East-1 region only)
  • setup the custom domain in the API Gateway and map the default path to the production stage of the API
  • using the API Gateway generated cloudfront domain create a CNAME entry for api.adamrumbold.com
  • ensure the ‘orange’ CDN enabled flow is configured for the subdomain on Cloudflare

It’s now all working and hopefully next months AWS bill is only a few cents and not the $15-$20 of previous months for a dinky EC2 server running 24x7.


I’m pretty happy with the setup now. I’m paying around $25 / year for the domain registration, and that is it!

The DNS, the blog, the CDN and DDoS protection are all free. The API is not free but should be next to nothing given the cost is $3.5 per million calls to the API.

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Cbr day

Drinking notes:

  • deep amber colour, good carbonation.
  • drinks with deep malt and restrained bitterness and aroma. good strength. seems true to style.
CBR day | Brewer's Friend

CBR day

Method:BIAB Style:Belgian Golden Strong Ale
Boil Time:60 min Batch Size:21 liters (fermentor volume)
Boil Size:28.5 liters Efficiency:57% (brew house)
Boil Gravity:1.045 (recipe based estimate)     
Original Gravity: 1.061
Final Gravity: 1.014
ABV (standard): 6.07%
IBU (tinseth): 19.02
SRM (morey): 26.18
Amount Fermentable PPG °L Bill %
2 kgGerman - CaraHell341127%
1 kgNew Zealand - American Ale Malt37.32.5380713.5%
1 kgNew Zealand - Pilsner Malt37.31.9289313.5%
0.4 kgBest Malz Rye383.75.4%
2 kgJWM Traditional Ale Malt37.3327%
1 kgBriess Extra Special Malt3513013.5%
Amount Variety Type AA Use Time IBU
15 gAustralian Super PridePellet10Boil60 min19.02
40 gAustralian Super PridePellet10Boil0 min
Mash Guidelines
Amount Description Type Temp Time
34 LInfusion68 C60 min
Danstar - Nottingham Ale Yeast
Attenuation (avg): 77% Flocculation: High
Optimum Temp: 13.9 - 21.1 °C Starter: No
Fermentation Temp: 18 °C Pitch Rate: -

This recipe has been published online at:

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-03-10 08:44 UTC
Recipe Last Updated: 2018-03-10 08:43 UTC
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Straight outta Europe

Straight outta Europe

Method:All Grain Style:American IPA
Boil Time:60 min Batch Size:20.8 liters (fermentor volume)
Boil Size:28.4 liters Efficiency:60% (brew house)
Boil Gravity:1.040 (recipe based estimate)     
Original Gravity: 1.054
Final Gravity: 1.009
ABV (standard): 5.94%
IBU (tinseth): 24.26
SRM (morey): 9.61
Amount Fermentable PPG °L Bill %
2 kgNew Zealand - Vienna Malt39.13.4517833.3%
2 kgGerman - Munich Light37633.3%
1 kgAmerican - Pale 2-Row371.816.7%
0.5 kgGerman - Wheat Malt3728.3%
0.5 kgNew Zealand - Light Crystal Malt35.431.97978.3%
Amount Variety Type AA Use Time IBU
20 gUS ChinookPellet11.8Boil30 min24.26
26 gGerman HallertauPellet3Boil0 min
26 gUS ChinookPellet11.8Boil0 min
75 gAmerican SimcoePellet13.1Dry Hop3 days
Mash Guidelines
Amount Description Type Temp Time
34 LInfusion65 C60 min
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg): 81% Flocculation: Medium
Optimum Temp: 12.2 - 25 °C Starter: No
Fermentation Temp: 21 °C Pitch Rate: -
strike in 70 . start mash at 68. Finish at 65.

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-03-08 08:49 UTC
Recipe Last Updated: 2018-02-10 02:06 UTC
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