in my mind 4°c is sufficiently stable and should be stable enough to not have me worry about volume contraction influencing airlock activity. wikipedia says volume contraction should be minimal at these temps https://en.wikipedia.org/wiki/Thermal_expansion I’d say two days at your average temperature without airlock activity is sufficient to call fermentation done. cheers
i can see your issue here. but wouldn’t you want to aim for a somewhat constant temperature during fermentation? my understanding is that yeast will produce different aroma profiles with different temperatures. so depending on the style you are aiming for on would choose a different temperature. https://www.homebrewersassociation.org/how-to-brew/understanding-fermentation-temperature-control/
uh thanks for the update! I’m happy your beer is coming along nicely. personally I wouldn’t bother with hydrometer readings during fermentation. it sure is nice to see the numbers change but i find airlock activity to be just as good. i take a final reading after bubbling has stopped (only because I’m curious, never used the value for anything), and call it a day. anyways cheers!
thanks for the update!
do you have an update on how secondary is coming along?
there is a phrase in scientific publishing where people plagiarize a paper but run it through a thesaurus to change certain words to make it less obvious. thing is, randomly picking things up from a thesaurus leads to what is called tortured phrases.
retraction watch has more
From german wikipedia: It was a practice called Buntschießen, ~ multi-color shooting, as German chemical weapons were color-coded. One would start with “Maskenbrechern” ~mask-breakers (blue) , designed to force soldiers to remove their masks, which were then followed by lung-affecting agents (green).
if it remember it correctly it was said in relation to algorithm optimization > code optimization
German is a bit ambiguous here. we use Fleisch for animal flesh that is eaten as food (meat) but also in the sense of flesh in general.
no there are ten nazis. someone sitting willingly at a table full of nazis is, well, a nazi
well for companies it makes sense i guess. after all they could spend their money on other social media thingies if their research shows that mastodon isn’t working for them.
but what really bothers me is that this article shows that companies become interested in mastodon. i really would love to have a place just for people to interact not companies and their stupid social media teams. on their hand there’s a good chance that I’ll never even notice their posts anyways.
uhh this is dark. I’ll have to follow up on this. brr
merci pour le partage