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!
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
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.
they need to identify you, not necessarily using your id card.
https://eur-lex.europa.eu/eli/reg/2016/679/oj#d1e2161-1-1
chapter 3, section 1, artcle 12, paragraphs 1 & 2.
i doubt there is profit to be made. it’s more to keep them busy and learning about gdpr.
they they need to id you everytime you exercise your gdpr rights. there is nothing they can do about this.
one of your rights under gdpr is that you are entitled (free of charge) to a listing of all the data the other party has about you.
when you ask them about this listing this request itself becomes data the party has about you. it should therefore he included in the listing. (it is self referential, but that’s how it is).
if the information that you requested such a listing is missing from the data they provide in response to you request, they are in breach of gdpr rules. from them on you might want to file a complaint.
( I’ve no idea whether this would result in any meaningful compensation, if at all. but at least it should keep them busy.)
i guess it’s related to the following; exercising your rights under gdpr requires the other party to be able to identify you. that’s why they need this information. if you want to (potentially) fuck with them: first ask for a listing of all the information they have about you, before asking for deleting your data. this listing must contain the request itself. if your request is missing, they are likely breaking compliance rules.
find a professional cook book. these books teach you how to calculate recipes and scale them (even in relation to whether something is a side dish or mains, they also include tips on calculating waste/trimmings and what to do with them). check your local library. i think there is a starter course from the culinary institute of America, in German there is “der junge Koch”
it might be related to this ram conserving thingie in Chrome
absolutely! these all work very nice with naga chillis, either dried or with a homemade “sauce”. i usually make a sofrito (i.e. no vinegar, no sugar, little salt, just sauteed veggies with maybe an apple) with lots of chillis. it really brings out the fruitiness. but it spoils fast so either can it or keep it in the freezer/fridge.
anything with beans/lentils really. i like Pasulj, Turkish lentil soup, and ful medame. these are all easy to prepare, cheap, and filling. you can also deviate from standard recipes by throwing other veggies into the mix (within reason). they also work very well with some soft boiled eggs and hot sauce.
it’s sad really. on the other hand it feels like a throwback in time. going to dedicated forums, asking around, something like that. perhaps now it’s just becoming more obvious that the “recommended” (ahem amazon) options have always been little more than a scam.
I’ve got the same problem. my impression is that the recommender systems are built in such a way that they report any match regardless of how far removed it is from the intent of the user. i guess it’s the same reason why boolean operator don’t work anymore in google etc. makes sense from a business perspective i guess but the user experience is just horrible
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
Perfekt danke!
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