As my latest batch is already quite the experiment, I decided to even go a little further and not use a traditional bubbler to vent off CO2 from my bucket this time, but opt for a keg to do that.

The rubber seal in the hole of the bucket‘s lid takes a 9.5 mm hose snugly, which connects to the gas intake of a keg filled with a good 5 litres of disinfectant. The keg’s liquid out has a line attached to go into the depicted 5 litre can.
This way, at the end of fermentation, I’ll have a sanitised keg & can, and the keg is already full of CO2. Also, should I experience suckback from changing temperatures (mind you, my setup lives in my garage), there is a buffer of CO2 in the keg for that, and the line into the can is the one I use to package from the bucket, so it’s nice that it gets sanitised along the way too.

What do you think? So far, my only concern is how much pressure buildup is required to displace the disinfectant from the keg and if the bucket's lid with the attached hosing is

First off: Sorry for the link, apparently I can't upload images at the moment.

This is my first ride with a wireless hydrometer, so maybe this is just me not being used to having access to gravity readings all the time, having become a bit obsessed with the numbers. Looking at Brewfather on the other hand though, my gravity really hasn't changed for like 36 hours now, before reaching its estimated final value. Now I'm afraid that my fermentation has stalled, and as the gravity was never really high to begin with, I fear being stuck with something not only low in low in alcohol but also tasting thin & weak. This is supposed to be a "Klosterbier" (not a real beer style, but closest described as some sort of brown ale), with which I'd have preferred to err on the stronger side rather than on the weaker.

The main reason for the low initial gravity I believe is too little boil off: While pre-boil gravity was OK (Brewfather predicted 1.039, refractometer gave me 1.037, might even be consid

I was reading GitLab's documentation (see link) on how to write to a repository from within the CI pipeline and noticed something: The described Docker executor is able to authenticate e.g. against the Git repository with only a private SSH key, being told absolutely nothing about the user's name it is associated with.
If I'm correct, that would mean that technically, I could authenticate to an SSH server without supplying my name if I use a private key?

I know that when I don't supply a user explicitly like ssh user@server or via .ssh/config, the active environment's user is used automatically, that's not what I'm asking.

The public key contains a user name/email address string, I'm aware, is the same information also encoded into the private key as well? If yes, I don't see the need to hand that info to an SSH call. If no, how does the SSH server know which public key it's supposed to use to challenge my private key ownership? It would have to iterate over all saved keys, wh

Being a total newbie in kegging, I recently bought some used soda kegs for cheap. Not knowing what to look for, these kegs later turned out to be of the CC variety. While this is not a bad thing per se, most accessories like the cheap Kegland spunding valves etc. only come with NC fittings, leaving me with the question of whether I should convert my kegs to Jolly kegs (from what I've read, that's basically a CC keg retrofitted with NC style gas & liquid posts).

Apparently, you can't just buy the cheap posts from Ali Express, as they have slightly different threads and/or shaft lengths, so I have to go with more expensive ones. These particular ones were recommended in a forum elsewhere and are reported to work. I'm willing to pay that price if need be, even though the cost for the modification is now about 50% of what I payed for the kegs.

One thing still bothers me t

In the past, I only ever did top fermenting styles. I had to depressurise my bottles sometimes even more than once (using swing top bottles, luckily, this is not too awful). Now I made a Vienna Lager and even though I can‘t even really cold crash the bottles (I have them sit outside at maybe 10°C instead due to a lack in fridge space), my secondary fermentation is way slower than I’m used to. Is that to be expected?

With ales, I opened the bottles the day after starting secondary, and it sometimes was a deafening bang already. Now, I waited maybe even two days and haven‘t got more than a shy little pop.

I used powdered sugar (mixed with sterile water 1:1) to feed the yeast in secondary fermentation because I didn‘t have anything else in the house when I found the time to bottle. Is that maybe an issue?

A friend of mine dumped me a bag of malts he had lying around for like five years. It’s a kit for a Klosterbier which was stored in a plastic bag sealed with a clip, sitting on a shelf in a typical household storage room, so neither totally dark nor in bright sunlight, and slightly below average room temperature.

I’m hesitant now to heat up water and waste energy, time, hop and maybe yeast on these malts because I’m skeptic about how many enzymes are left in there. Have you ever used grains that old? Maybe I should mix them with fresh stuff?

To save money and flavour, I got myself a grain mill. I thought this would be simple, but setting the grind/crush size seems to be even more difficult than in the world of coffee 🙈

So far I’ve learned that AIOs like my Brewzilla (Gen 4) like the crush a little coarser because the grain basket and overall construction restrict the flow of the wort already. Can anyone here confirm or refute that? Does anybody have that exact same system and care to share their preferred setting (or settings/tendencies, as different malts can be milled to different sizes)?

Last time I brewed at home, I had my fermentation bucket in my flat, where the heating pretty much took care about all thermal regulation I needed back then. As I now have kids, I don't feel comfortable doing that anymore for various reasons.

I have freed up some space in my garage now for brewing & fermenting, but I have no heating there. I'm OK though to go with the seasons, brewing beer styles where the yeast's preferred temperature roughly matches the weather. But now, my mind is occupied with the question of how to keep the temperature as constant as possible for fermentation: While a weather forecast of e.g. 15°C doesn't sound too bad for lager beers, it may easily get as cold as 5° at night, giving the yeast probably a rather bad time. As I also don't want to spend a fortune on a temperature regulated fermenter, I'd like to even out those mins & maxes passively.
My thoughts so far circle around insulation (obviously) and thermal mass. Insulating the bucket itself seems like a

My significant other doesn’t care nearly as much about coffee as I do, so we always have pre-ground supermarket coffee at home. Tastewise, it’s usually rather dull and bitter because apparently, that‘s what people expect coffee to taste like around here.

I wonder if there is a method/recipe that can compensate for those flaws. The Aeropress is pretty versatile, so going for lower temperatures and/or shorter extraction times comes to me as a natural first step in this investigation. Doing a pour over with this stuff feels like I‘m wasting precious V60 filter papers though tbh 😄

Any further suggestions? I own a V60, an Aeropress, a cheap drip coffee machine and the (in-) famous IKEA french press. My kettle only allows for adjustments in 10°C steps, but features a temperature display, so I can go reasonably precise on that end.

Cheers! ✌️

My grinder (Timemore Chestnut) isn’t of the super fancy kind that won’t ever produce any fines. So after some initial skepticism about the video’s topic, I was intrigued and gave it a try. And oh boy, does it make for a change in the result: Where I would normally set the grinder to 14 clicks, now I’m at 9 (where lesser is finer) and the coffee is still more on the sour side.

With the Aeropress, I’m experimenting with longer brew times, no big deal. Overall, I think I’m getting a more even, more efficient extraction with more strength per gram of coffee without the harshness you get when grinding too fine.
But for pour over, I’m unsure if I should really go any finer. The bed already was sort of muddy the last time. Do you have any experience on the topic you’d like to share? Have you tried slow feeding, and if yes, are you still doing it, and are you doing it for everything or only certain brew methods?

I've got a reoccurring issue with all of the home servers I've ever had and because it happened again just today, now the pain is big enough to ask publicly about it.
As of now, I'm running some Intel NUC ripoff with a JBOD attatched via USB 3, spinning a ZFS sort of-RAID. It's nothing that special tbh. In the past I had several other configurations with external drives, wired via fstab to Raspberry Pis and the like. All of those shared a similar issue: I can't recall exactly when, but I figure most of the time after updates to the kernel or docker, the computer(s) become stuck at boot. I had to unplug the external drives just to get the respective machine up, after which varying issues occurred with drives not being recognized anymore and such.

With my current setup, I run several docker containers which have their volumes on subdirectories/datasets on the /tank mountpoint, and when booting the machine without the drives, some of the containers create new directories at that

Hi!

Recently, I came across both EmuDeck and retroachievements.org. Playing a little Silent Hill and checking my achievements for the game at the website, I saw they only counted as "softcore", and reading up on the topic, I learned about something called "Hardcore Mode". In this mode, an emulator won't give you additional features of e.g. saving state etc., basically emulating the original experience as close as possible.
I'm by no means a completionist, but I wonder how this would feel like. I haven't found any related setting in EmuDeck so far though and my googling skills fail me here. Does any of you folks have a hint where to enable that?

Hi!

I know that there is SPC x to open the scratch buffer, but is there also a similar shortcut to quickly close/hide it again? Of course I can always CTRL x 0, but that feels clunky.

Moin!

Wann würdet ihr euren Kindern den genannten Film zeigen? Das meiste ist ja ganz witzig und harmlos, aber es gibt da durchaus bittere Pillen (nicht zuletzt die Szene mit dem Pelikan-Küken, ich könnte sofort wieder weinen) und man will die Kleinen ja nicht überfordern.

Wir geben unseren Kindern im „Westen“ ja sehr frühzeitig Kuhmilch in allen möglichen Formen. Das ist u.a. im asiatischen Raum gewiss anders? Mir ist bewusst, dass es genetische Prädispositionen gibt hinsichtlich der Verträglichkeit verschiedener Eiweiße. Ich frage mich, ob es irgendwie untersucht ist, wie gut Kinder aus dem hiesigen Genpool Soja vertragen.

Der Titel sagt vermutlich alles. Mit was quält euer Nachwuchs euch musikalisch?

Vor Jahren sah ich einen Vortrag zum Thema und bin seitdem sehr skeptisch bei der Osteopathie. In jüngerer Vergangenheit häuften sich in meinem Umfeld jedoch positive Berichte über Besuche beim Osteopathen, auch und besonders mit Kind. Nun bin ich zwiegespalten. Wissenschaftlich ist an „Blockaden“ oder gar „Organfehlstellungen“ offenbar nichts dran, trotzdem sind in Einzelfällen dadurch anscheinend sogar Schreibabies „kuriert“ worden.

Habt ihr Erfahrungen und/oder Meinungen dazu? Der Nachwuchs in unserem Hause ist ebenfalls nicht der unkomplizierteste der Welt, aber irgendwie hätte ich kein gutes Gefühl dabei, ihm etwas angedeihen zu lassen, von dem ich so wenig überzeugt bin wie von der Osteopathie.

Dazu muss ich sagen, dass mir die Unterscheidung zu Chiropraktikeker*innen schwer fällt und vielleicht ein Teil meiner schlechten Meinung zu Osteopathie daher rührt, dass ich davon noch weniger halte.

Hat man selbst millionenfach gehört, ist aber offenbar nichts dran:

"Es gibt keine seriöse Studie, die belegt, dass Zucker hyperaktiv macht", sagt Michael Schulte-Markwort, ärztlicher Direktor der Klinik für Kinder- und Jugendpsychiatrie, -psychotherapie und -psychosomatik am Uniklinikum Hamburg-Eppendorf.

Tatsächlich scheint es sich um einen Bestätigungsfehler zu handeln:

Den Müttern erzählten die Wissenschaftler, dass ein Teil der Kinder extrem zuckerhaltige Nahrung erhalte, der andere ein Placebo. Tatsächlich erhielten alle Kinder zuckerfreie Nahrung. Doch die Mütter, die davon ausgingen, dass ihr Nachwuchs Süßes bekommen hatte, beurteilten das Verhalten der Jungen im Anschluss häufiger als hyperaktiv und auffällig.

Moin zusammen,

meine Partnerin und ich haben schon vor Monaten mal in eine Swing2Sleep-Wiege investiert. Diese wollten wir anfänglich bei besonders hartnäckigen Phasen der Schlafverweigerung ein letztes Mittel zu habe, vornehmlich beim Mittagsschlaf. Wie das aber so ist, hat sich das alles etwas verselbstständigt und mittlerweile verbringt Junior größere Teile seiner Nächte in dem Ding.

So ganz wohl ist uns damit nicht. Abgesehen davon, dass er infolge der Gewöhnung an die Wiege kaum noch woanders einschlafen kann, fragen wir uns, ob das ständige Geschaukel negative Folgen für ihn haben kann.