Not if you take into account the exponential nature of wealth accumulation. Hence if plotted on a logarithmic scale, I’m quite confident me & Elon would be about equally far away from $ 1 million net worth.

Nail the Grass

Offions!

Unreal bcs it doesn’t mention Vlad‘s contribution

No

(I hope that I didn’t just miss the irony here) That‘s something I’ve recently seen a video about. It’s a genuine invention meant to save construction workers the effort of building wooden casks and pouring concrete. The exact forms they “print” here look like some sort of test course to me though.

Or doing kinda important administration stuff on my home server.

Depends. Check out Browser Hijacking, e.g. through BeEF.

SCNR: https://www.dcs.gla.ac.uk/~pat/cpM/choco4/nqueens/Goto-Harmful-Dijkstra.pdf

Is that really how you do birth control in the US? That‘d explain a lot.

Totally forgot got mention it: These are actually wild hops! Foraged next to a rural road with not zero, but little traffic.

And yes, it’s a sous vide stick. The one by Inkbird, which I got relatively cheaply. It sits in a hop tube so no grains can get into it.
After use, I instantly rinse it, then put it in a jar with clean water and let it sit there until I’m cleaning up everything. Then, I rinse it again. As it doesn’t have to be sterile, I’m fine with this regime for the time being.

Personally, I had beer sitting on its yeast cake for months (in the cooled keg though), without any issue. Also, when bottle conditioning, you’ll have some yeast sediment at the bottom, which has never hurt the flavour in my experience, even a year or so of not always cool storage.

If you leave your beverage on the yeast for years, I suppose you risk autolysis, but I’d say you’re safe for anything up to a year or so.

Mine is only 20 days old at the time I took the photo on October 3rd, at the beginning of the cold crash, but the sample already tasted really nice!

I’ve got a saison sitting on sweet cherries I picked in my garden and froze for a couple of weeks for something like three months now. The last sample I took was quite promising. It might only the wrong style for a Christmas beer as saison is typically drunk in summer, but other than that, it’s at least partially Belgian.

We‘ll need a bigger boat

Plug in the coax cable and forget the terminator.

Or websites, for that matter

I guess this is Excel.

71 °C is the temperature that will drop down to 67 when adding the room temperature grains, yes. The grains are also fresh, I bought them only a couple of months ago and stored them in air tight buckets with click- or screw on-lids ever since.

I know about the purpose of a step mash and my last two brew days involved them, yet without benefit. What I picked though up is that given today’s grains, starting the mash as low as 50 might even be detrimental to the head retention as the proteases might eat away more protein than required. But on this, I’m only reciting theory learned elsewhere and can’t speak from experience.

Sorry if I expressed myself not clearly - when my pump is turned off, wort is flowing down the recirculation pipe due to gravity instead of up. It’s not a big amount of liquid going into the other direction, just enough to free up a clogged pump often enough. Also, this happens during the mash, not the sparge.