To get the right chain length you thread the chain over the big cog (34 or 36 or whatever) at the back and the big ring in the front without going through the derailleur. Add 3 links to that length.
Johan that makes sense - I always wondered why it works to simply remove, clean and refit screw-in BB's. Once in a while I will open the bearing by prying open the seals to clean and re-grease them, but they are seldom dry.
@Zilla There are a few spots that are always wet in winter due to mountain drainage. 90 % of the course will be relatively dry. Mountain Biking is a winter sport... Come ride. It's Bastille Festival and this town is pumping.
What I did is set up a camp stove on the stoep next to the braai. So when we have our weekend braai or potjie I normally have some primal experiment going on the side. kaiings, pork crackling, bone broth or something "disgusting" as my wife might call it!
I buy big bags of sheep fat at my local butchery (all Karoo sourced and free range). This I then slow cook/fry to render off the fat. The kaiings I get in the process is a big bonus; the whole family fight me for this. The fat is solid at room temperature, but can be used for all frying - I use it for everything; even the odd occasion we go carb heavy and make vetkoek or potato chips.
Luckily my LBS had a chair for me to sit on when they quoted me R950 for 6 grams of carbon! That is the replacement quote from Shimano for an XTR cage plate. And the new one will probably break in the same spot.
From watching the pro's corner I have also noticed that they put a lot more weight onto the front wheel than what I am used to. It feels moer scary doing it, but does improve speed once you get the hang of it.
