pokemon fan fic

This batch didn't go too well, it ferments in two days and I got my very first migrane on bottling day so it was 72 hours untill I bottled and it was very dry (OG 1.056 to FG 1.005) when I expected it to be sweet (FG 1.014) so I really overdid the hops and it has a little astringent taste.

That said it's, like, 7% and bitter, astringent, but interesting and very drinkable

First frame: A bad ass motherboard struts down a street boasting of it's boot times. An M2 drive pokes out from it's side

Second frame: a hand places text "a 64 character LUX encryption" the mobo looks puffed and annoyed

Third frame: an octipi monster of HDD and sata cables, labeled RAID, chases the mobo; it is seen looking scared and crying "no nono, not my boot times"

true story

I have often found myself thinking about using machine learning to interpret commands in a text based game

I wasn't easily able to find a command line study timer so I made one.

I'm not a great programmer so I was wondering if I could get some feedback. Cheers!

This is my first attempt at roasting malts.

Buying crushed malts from the homebrew store is too expensive so I bought big ass 25 kg bag of pale malt and a cheap mill (well I say cheap, hopefully I can make this work out in my favor). Which means I have everything I need for a very simple, all grain, pale ale. But one of my favorite beers is a dark ale, which needs more than just pale malt, water, and hops. So working from one of Palmers simple recipes for dark ale I need some pale and roasted malt. Which is where this post comes in.

I have based what I've done after this explanation of roasted malts and a combination of a post by brewcabin and Palmers guide to roasting malts.

I spread pale malt out over a baking tray, just enough so you co

I would say my philosophical mindset is an ever expanding garden fertilised by nihilism, stoicism, and buddhism. I try not to fetishise philosophies, leaders, or people and try to learn something from every ideology I come across.

I appreciate the mantra "I will desire nothing" and I think it has helped me many times in my life when things have collapsed around me. If you do not focus on what you want and instead focus on what you can do to improve I find you are always surprised and grateful for what you receive.

One of my rejections of buddhist philosophy is a complete removal of ones self from the physical plane. This includes self denial; acts of self denial can be selfish and I think it's important that the goal of wanting nothing and being a good person should always be considered when denying oneself. It should be the result of a moral decision, not a guide for it. I know this is discussed in the teachings, but I often find anglosised buddhists focusing on their removal rather

Sorry for the break everyone, it's been a hectic couple of months. Here we go, fermenting cider.

This is another easy one, I would be surprised if you don't already have everything you need around the house!

Ingredients / tools:

1. Preservative free juice
2. Yeast
3. A cup

One bottle preservative free apple juice (other juices can be used, like grape, pear, berries &c. but you want to stay away from stone fruit (possible but weird tasting) and anything too acidic like pineapple or orange juice). I'm using UHT which ensures there's no other microbes, fresh is great too, just keep in mind there's living guys in there so you may get some interesting flavors!

Yeast. (Bakers yeast is fine, it just wont flocculate as well. Have a look at Lars' Does bread yeast exist post on the subject. If you have access to a homebrew shop I'd recommend going for some cider / champagne or an ale yeast.

Meth

Intro:

Not sure if anyone is interested, but I brewed a raw ale based on Terje's process (larsblog)

Well, I tried to. The main issues were that I don't have access to Terje's Hornindal kveik, so I used WL Opshaug kviek. I also don't have access to juniper branches (and I didn't add bitterness because I didn't want to boil a hop tea inside around my cats; one of whom is 21).

Method:

Pilsner (4 kg) was mashed BIAB at ~75 C for two hours with about 10 L strike and half a lemon for acidity ( I figure the juniper infusion decreases the pH a bit, not having a pH metre, the half lemon was a guess). 24 g of Cascade was added at the end of the mash, 60 C, as a microbe inhibitor (some flavor remained).

The wort was made up to 15 L and OG was approximately 1.058 (1.045 at 50 C). The kveik was pitched at ~30 C and unfortunately (as it's winter here) made it down to 20 C over the next day. It was left to ferment for 3 days (20 C, FG 1.035)