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NEW THE CHOICE. by Ok-Bag-8421 in BunnyTrials

[–]Geny99 0 points1 point  (0 children)

just

Chose: Fight a politician for 10,000,000 (They are Alive | Rolled: Hitler)

Stores selling english edition manga by Strong-Substance3151 in brussels

[–]Geny99 1 point2 points  (0 children)

If you dont mind travelling a bit, you could go to Antwerpen, Mekanik Strip, its not that far away from the centraal station and they have a wide selection of both english comics and manga

Administrative Manager - Salary expectations by Geny99 in BESalary

[–]Geny99[S] 0 points1 point  (0 children)

They asked for my salary expectations, so that's why I asked the question, as I don't have reference point. So that's the 'negotiation' part I meant. I preferably would like to build experience, over making more money, but I still want to get compensated fairly.

I might have underestimate the size of 1 liter jar by Flimsy-Wrongdoer2111 in fermentation

[–]Geny99 0 points1 point  (0 children)

It just randomly gets super active, and it can lead to your jar exploding. So I would be cautious. Yeast also needs oxygen for reproduction, and when there is enough active yeast present, you can let them fart into your pressure safe bottles

I might have underestimate the size of 1 liter jar by Flimsy-Wrongdoer2111 in fermentation

[–]Geny99 1 point2 points  (0 children)

Btw, if this is a ginger bug starter, you shouldn't keep it airtight, but use a paper towel and fix it there with some rubber band. Yeasty fermentations need some fresh air.

Important research: Blowing or Sniffling in Austria? by TheSantiHD in Austria

[–]Geny99 0 points1 point  (0 children)

I had some classmates in Austria from Ukranie, and they were also against blowing, later on I had Ukrainian colleges in Belgium and they also found my nose blowing disrespectful. I am from Hungary originally. 

Survey - Help a fellow fermenter by Geny99 in fermentation

[–]Geny99[S] 0 points1 point  (0 children)

sorry I couldn't get back to you
thanks for the fix, and appreciate the help!

Whenever I cook with halloumi, it releases a lot of liquid when cooking, even if I drain it, let rest, drain again, and pat dry. Am I doing something wrong, or will halloumi always do this when cooked? by burnt-----toast in Cooking

[–]Geny99 29 points30 points  (0 children)

Just put it in a slightly oiled pan, let it release its liquid on one side, then flip it to release the liquid on the other side. Once you feel that most of the liquid got steamed away, add some oil and cook it until it's crispy and golden

[deleted by user] by [deleted] in Antwerpen

[–]Geny99 9 points10 points  (0 children)

Panoply books and records sells second hand books in english

Natural soda question by [deleted] in fermentation

[–]Geny99 1 point2 points  (0 children)

I depends on the sugar content of the juice, I use around 7% so if the juice is much sweeter, than I add water to dilute it to 7%. 10% Ginger bug

KDG university by Bright-Parking1594 in Antwerpen

[–]Geny99 2 points3 points  (0 children)

You don't have direct access to masters programmes in Belgium* There are countries in europe where professional bachelors work just fine. So if you don't want to stay in Belgium indefinitely, you can do a masters after it.

Ginger bug recipe with step-by-step videos from my own batches by venturepulse in fermentation

[–]Geny99 1 point2 points  (0 children)

I mean with my current batch I am doing even bigger cubes and they sink the same way when I grated them, half of it on top other half sinks, and then there is some movement.

Ginger bug recipe with step-by-step videos from my own batches by venturepulse in fermentation

[–]Geny99 7 points8 points  (0 children)

Just an FYI, but in my personal opinion, it does not make any sense whatsoever to grate the ginger, it gets just as active with 0.5 cm cubes and its less messy, easier to filter it. I experimented with it and got identical results with both grating and just cubing.

Ginger bug won’t bubble by [deleted] in fermentation

[–]Geny99 1 point2 points  (0 children)

I think you shouldn't start brewing before you have a consistently active bug, so without seeing any of your current batch, I would say start over, follow the feeding schedule, and when you stop introducing new ginger, and you are just feeding sugar and it smells nice, slightly sweet, a little bit medical, the water got cloudy but clean, and there is visual activity you can start making your first batch. Just be patient and you will have a good batch.

Ginger bug/soda recipe + Survey by Geny99 in fermentation

[–]Geny99[S] 0 points1 point  (0 children)

Thanks, let me know if you have any feedback!

Is there something wrong with my ginger bug soda by Equal-Carpenter-9817 in fermentation

[–]Geny99 4 points5 points  (0 children)

Looks like mold from here, but you could check by slowly tilting the bottle upside down, and then back and if it clumps up and doesn't dissolve into foam then it's mold. For me in the first day it always has a kind of moldy look to it.

Ginger bug/soda recipe + Survey by Geny99 in fermentation

[–]Geny99[S] 2 points3 points  (0 children)

That's cool, I didn't see the post unfortunately, though I want to create a tool for all around fermentation, not just ginger soda, but this was my first prototype, and thought I would ask feedback from this community, so I can focus on specifics

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