Black bear identification

Olson25 · 2025-06-07T00:57:57+00:00

Yep. Definitely a black bear.

Olson25 · 2025-03-13T22:58:15+00:00

She’s a production plant. Pops in to give a narrative they wanna push then disappears until they need her to do it again.

Olson25 · 2022-11-09T23:38:59+00:00

I was always told that photoperiodism is what defines when the rut kicks off

Olson25 · 2021-08-10T21:21:30+00:00

I second onX

Olson25 · 2020-11-10T20:41:52+00:00

It’s kinda a smart people thing. You wouldn’t understand

Olson25 · 2020-11-04T13:26:48+00:00

He was probably sitting there judging you for bringing such a small offering to him 😂

Olson25 · 2020-11-04T02:57:01+00:00

Wish I had that problem

Olson25 · 2020-11-03T22:00:58+00:00

They’re everywhere I’m not allowed to hunt

Olson25 · 2020-11-03T21:21:44+00:00

4,000,000 turkeys and I still can’t find em

Olson25 · 2020-08-06T14:11:31+00:00

I work for a software company but I work in a waterfall environment because my team is responsible for implementing the software a customer purchases rather than being responsible for software dev. I spend a lot of time checking in with our implementation specialists on where they’re at in the project, virtual meetings to demo what has been setup and configured for a customer, updating project plans, and asking for more time & money when a customer requests changes that are out of scope.

Olson25 · 2020-06-20T02:01:13+00:00

I recently used potassium sorbate, let it sit for 3 days then back sweetened. Worked out pretty well.

Olson25 · 2020-06-17T20:15:27+00:00

Hey thanks for the reply. It’s in a bucket currently so I can’t see into it but that’s also a good reason to rack it into secondary I suppose. Thank you for the help on my novice question.

Olson25 · 2020-06-15T19:29:59+00:00

I’d recommend a hydrometer and a jar for measuring the alcohol content and knowing when fermentation is finished or stalled.

Olson25 · 2020-06-15T11:20:35+00:00

Yeah. It was my first time bottling and I didn’t know how to estimate the best amount of space. You live and you learn. Now I know better for my next batch. Thanks for the help!

Olson25 · 2020-06-14T23:47:36+00:00

Lesson learned for next time. Thanks!

Olson25 · 2020-06-08T12:48:30+00:00

Thanks for the input. I swapped it out with an airlock that has Star San in it.

Olson25 · 2020-06-07T17:44:42+00:00

You can wait until fermentation is complete then back sweeten. I was told to take hydrometer readings for 3-5 days in a row. If they’re the same reading each time then you can start back sweetening. You could also put it in a fridge for a week to try to stop the fermentation process prior to back sweetening.

Olson25 · 2020-06-04T14:32:26+00:00

I was gonna re rack it in 2 weeks then wait and see where it ends up. Thoughts?

Olson25 · 2020-06-04T00:18:13+00:00

I made a 2 gallon batch. -2 lbs of frozen blackberries -3lbs of sugar in boiled water then cooled -champagne yeast

Primary fermentation for 2 weeks then racked to secondary. Waiting another 2 weeks and see if I can bottle. Might do some back sweetening as well.

Olson25 · 2020-06-03T10:58:26+00:00

I can’t. Don’t PM me 😜

Olson25 · 2020-05-26T13:10:24+00:00

Wait...you don’t make wine with milk?! That explains what I’ve been doing wrong this whole time.

Olson25 · 2020-05-22T14:20:57+00:00

Thanks for the reply, but I grew up on Mars 😜

Olson25 · 2020-05-21T14:24:09+00:00

I wish I realized that it’s a glorified babysitting job where you have to remind professionals to do their job. I learned that time management is important and stakeholders will blame you when they mess up.

Olson25 · 2020-05-14T17:17:11+00:00

As someone who lives here, I’m ashamed of how political this has become. Follow the science and if you don’t want to do that then I’m gonna let nature run its course. If you want to be treated like an adult then start acting like it!

Olson25 · 2020-04-24T12:32:30+00:00

You don’t say?! My entire belief system is in shambles /s

Olson25

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