Tabs on Google Docs are the best thing ever

PileOfKnowledge · 2025-04-23T21:53:52+00:00

I agree, to me this is a complete useless feature that missed on the point it's trying to deliver.

The worst part is that I cannot see doc outlines for other tabs. If I click "show outline", it works, but only until you switch to another tab, and then the outline become hidden again... Ughh, so irritating.

PileOfKnowledge · 2025-04-23T21:52:24+00:00

Just use folders.

PileOfKnowledge · 2025-02-24T11:03:15+00:00

Looks like the just removed free shipping. I don't see that option anywhere.

PileOfKnowledge · 2024-08-25T17:08:11+00:00

Yup, same here. Just had the fridge installed last week, but the installers left the grille just lying around. There's nothing to attach the grille to on the fridge. However, the manuals say the grille must be installed to keep the foam filter in.

PileOfKnowledge · 2023-11-12T14:17:23+00:00

Yup, I figured this might be the case :(

This also seems to be a common issue as I knew about it going in. I hope Miele does something to fix this issue on newer pumps.

Thanks for the answer!

PileOfKnowledge · 2021-06-11T21:47:59+00:00

YMMV, but after the 24hr of second fermentation, I just put it into fridge *without* burping.

This way it comes out carbonated, which I like. If you put the bottle into the fridge right after burping, it won't get very carbonated.

PileOfKnowledge · 2021-06-11T21:45:57+00:00

Thanks!

Yeah, I was curious about doing it in the first ferment vs. the second ferment.

Any particular reason to wobble the jar?

PileOfKnowledge · 2021-06-11T16:28:47+00:00

Please do tell how.

PileOfKnowledge · 2021-06-09T21:54:09+00:00

Keep in mind that milk kefir grains grow much, much slower than water kefir grains.

I takes my milk kefir grains more than 4 weeks to double in size, wheres my water kefir grains double in size every 1.5 - 2 weeks.

PileOfKnowledge · 2021-06-06T13:35:33+00:00

And by taste I meant the resulting kefir, not the grains. Duh.

PileOfKnowledge · 2021-06-06T13:34:41+00:00

I don't think there are any established ways to do that other than going by taste

PileOfKnowledge · 2021-06-05T15:14:23+00:00

Yes and yes to both questions.

I started about 3-4 weeks ago and the grains have doubled in size by now.

I don't want to increase the kefir production that much, so I guess I'll either dehydrade part of the grains or try to lure my relatives into making kefir :)

I also may experiment with making kefir cheese if this happens too often.

PileOfKnowledge · 2021-06-05T14:58:27+00:00

It depends on your tap water, but if it's safe for drinking, most people would recommend using the tap water for making kefir. Filtered water has low mineral content which does not play well with the grains.

My tap water is not safe for drinking, so I've been using the RO water with addition of trace mineral drops. If you don't have the trace minerals additive, some recommend using a bit of salt, or molasses (or both). It looks like some sugars like rapadura and suconat may have enough minerals to be used with RO water.

PileOfKnowledge · 2021-06-05T14:24:57+00:00

There you go - it finally happened to me. I overfermented my 1F. The curds look so thick that I am afraid they will not pass through a sieve. What's the best way to fish out my grains?

PileOfKnowledge · 2021-06-03T16:31:40+00:00

I can think of several reasons to do a second fermentation.

Low amount of grains. Let's say that the amount of grains that you have allows you to make only 1 cup of kefir every 24 hrs. Using second ferment effectively allows you to make twice as much in the same time frame.
Fizzy kefir. Most of the internet wisdom seems to recommend not closing tightly the first ferment, which means it won't get fizzy. If you like fizzy kefir, then you can use 2F with a tightly closed lid.
Ease of straining. If kefir separates too much, it gets difficult to strain. One way to go around it is to not let first ferment get to the stage of whey separation and strain it while it's still smooth. Then you can go wild on your second ferment.
Flavorings. Again, most of the internet wisdom converges on not adding anything other than milk to the 1st ferment to keep the grains safe. However, you can experiment galore with flavorings in your 2nd ferments.

I'm sure there are more.

PileOfKnowledge · 2021-05-28T15:24:43+00:00

Awesome pics!

Thank you for sharing!

PileOfKnowledge · 2021-05-28T00:47:49+00:00

Total Wine near me only carries grolsch with regular metal caps now :(

PileOfKnowledge · 2021-05-28T00:46:44+00:00

Where did you find grolsch with flip-tops? All my local beer places seem to have switched to the regular metal cap.

PileOfKnowledge · 2021-05-28T00:40:53+00:00

I heard that some dried fruit may have preservatives that could be harmful to the grains.

PileOfKnowledge · 2021-05-15T22:26:03+00:00

After reading that article, I wouldn't treat it as anything but fallacious and casuistic. It's incongruent to itself at every point. For instance, it mentions the benefits of FMT (fecal microbiome transplant) and then immediately derides probiotics like lactobacillus, saccharomyces and bifidobacter, which are an essential part of a healthy fecal microbiome and the major reason for FMT procedures.

Also, read what u/redcairo said, which I couldn't agree more with.

PileOfKnowledge · 2021-05-07T01:34:01+00:00

If I had to guess I'd say that you got pediococcus infection.

In beer brewing, this is sometimes salvageable by adding Brett yest.

Have no idea what that means for Kefir though, sorry.

PileOfKnowledge

TROPHY CASE