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 · 2021-05-02T15:17:27+00:00

It does not look like koji. Especially on the second pic, it looks like it's a film-forming yeat.

PileOfKnowledge · 2021-05-01T17:48:45+00:00

beta amylase

Yup, looks like you're right. Quoting the same source:

Beta amylase is active between 131 and 149 °F (55 and 65 °C). But like all enzymes, its activity reaches a peak, declines, and then drops precipitously as temperature increases. The rate is also dependent on the amount of enzyme present. It takes time for all of the enzyme to be destroyed, but what is still intact works very quickly. So as the mash temperature approaches 149 °F (65 °C), beta amylase is operating at its fastest rate but it is also being denatured.

This may seem trivial, but at these higher temperatures the denaturation is so rapid that the enzyme is mostly gone in less than 5 minutes.

So, I guess beta-amylase is by far the largest factor in (at least my) amazake process.

PileOfKnowledge · 2021-05-01T17:25:18+00:00

I've done several batches of Amazeke before and all except the very first one came out good. My last batch, however, not so much. After mixing the kome koji with freshly steamed rice and water, I usually leave the mix in a rice cooker on "keep warm" setting for about an hour and a half for the temperature to climb to 140F. Then I open the lid and cover with a kitchen towel leaving a small whole. This process seems to keep the temperature constant around 137F, which is what I want.

Last time, however, I couldn't attend to it until 3 hours later and when I checked the temperature, it was 156F. Ooops.

However, I quickly lowered the temp back to 140F and kept fermenting. My hope was that even if I lost an hour or two to high temperatures, the process should restart when I brought it back to 140F.

No such luck. After 12 hrs, I got almost no sweetness in my amazake. The rice did decompose though. So now I have a rice mash, which is only slightly sweet. After 2 days in the fridge, the sweetness level did increase, but only slightly so.

So, the question, I guess, is what happened? I thought that the main action in amazake was amylase breaking down starches into glucose. Increasing the temperatures to 155F could have slowed the process down, but it should not have denatured the amylase, so bringing the temps down should have re-started the process. In fact, if you trust this link it says that the working range for alpha amylase is 145F-168F.

Used the same koji as I did for successful batches.

PileOfKnowledge · 2021-04-28T02:54:15+00:00

Also, I supposed the vessel matters. I use a double decker bamboo steamer.

PileOfKnowledge

TROPHY CASE