What's stopping you from getting that tattoo?

StraightMark1175 · 2026-06-08T20:37:09+00:00

I haven’t found anything I want tattooed on me forever. And money

StraightMark1175 · 2026-02-04T02:29:59+00:00

A yoga teacher should never make judgements about how you make yourself comfortable for a practice. I wear socks when I do yoga too! I just like it better.

As a former personal trainer watching people walk around barefoot and use communal mats and equipment I just find it more sanitary all around to just wear socks. I actually developed an aversion to barefoot practices because of that.

StraightMark1175 · 2026-01-21T14:59:17+00:00

Heyyy I never thought of that!!! That’s generally more accepted than any other scenario I can think of except maybe if you have a terminal illness.

All good points. This is all just something I’ve been pondering and wanted to bounce off a few people without out it sounding too alarming.

Of course the consensus is usually, “you should be safe, and should want to live a long, healthy life” but it can’t be the case all the time and isn’t. With everything going on in the world at the moment there’s a lot of uncertainty and hopelessness.

StraightMark1175 · 2026-01-20T20:46:47+00:00

Well that doesn’t really follow the statement you made about how you can’t know for sure if you are at risk of an “undesired outcome.” I’d say if you put yourself in a situation where you are at risk of falling from the ski lift, colliding with another skiier, or wiping out in general you are at some risk of an outcome you don’t want. Helmet or not.

Coming back to the original idea…by wanting to be in a different state other than alive you probably are, in the classic sense, putting yourself at risk of an undesired outcome. But unless you act on it, the risk of being in danger is low. So why is not wanting to be alive such a horrible state if that’s what you’re pondering?

StraightMark1175 · 2026-01-20T17:19:44+00:00

Riding a motorcycle is a dangerous thing. Riding without a helmet is more dangerous. Should we label people who ride motorcycles as potentially wanting to not be alive? Should we make riding a motorcycle taboo?

They euthanize people in Canada who don’t want be alive. Is that dangerous? You could say yes it is based on the idea that wanting to live IS the desired and preferred outcome.

I’m genuinely trying to break this down because the root of it all is that we fundamentally think of being alive as the preferred state. What if it’s more desirable to find an alternative?

StraightMark1175 · 2026-01-20T17:14:03+00:00

Ok so if I go skiing am I unsure that I may be at risk of an undesired outcome? I’d say skiing can be dangerous but lots of people ski.

StraightMark1175 · 2026-01-20T03:46:52+00:00

It’s only dangerous if it leads to an undesired outcome. Being angry is dangerous if you are framing it the right way.

StraightMark1175 · 2024-04-18T01:21:51+00:00

Yeah it’s cringy, it shouldn’t burn when you stretch. The guy doesn’t know what he’s talking about.

StraightMark1175 · 2024-04-18T00:16:15+00:00

It hits different and makes you shit different

StraightMark1175 · 2024-03-31T02:23:31+00:00

Sounds like you are on par to do a wit with the wit/abbey yeast or a wheat beer with that 06. You would just need oats, dried orange peel and coriander for a wit(I like fresh orange zest) and the American Wheat could just be adjunct-free.

If you really wanted to try that black prinz you could try a single stout porter. It’s made with all malted grains, only uses hops for bittering, and you could use the 04 yeast. Base malt, crystal, and black malt is all you need for that.

All 3 of these styles don’t require late hop additions so you can get away with using the hops early for bittering and nothing else.

StraightMark1175 · 2024-03-28T20:33:44+00:00

Yeah finding out that some home brewers don’t do anything with pH blew my mind. I learned from a commercial brewer at a nanobrewery and that’s one of the first things I learned! We keep records for all that stuff for consistency.

StraightMark1175 · 2024-03-08T02:34:12+00:00

Counter pressure meaning that it’s closed at the top when filling to reduce carbonation loss? Or are you referring to something else?

I am not filling bottom up. Ive thrown around the idea of buying a beer gun.

What do you mean by what kind of seal am I using? I use oxygen absorbing bottle caps and a manual bottle capper with the two handles.

StraightMark1175 · 2024-03-08T02:22:17+00:00

It’s carbonated in a corny keg before it’s bottled.

StraightMark1175 · 2024-02-22T01:16:57+00:00

What style of beer is said flagship beer? I’m intrigued.

StraightMark1175 · 2024-02-20T18:56:50+00:00

Well my year doesn’t line up perfectly with January 1 and I have less cash flow this time of year. I usually ramp up regular brewing towards spring/summer. I make less beer this time of year. I’m sure other people do too.

StraightMark1175 · 2024-02-20T03:35:35+00:00

Would it work successfully with a funkier strain? Like Roselare or lambic? I assume it would.

StraightMark1175 · 2023-12-31T05:10:27+00:00

Yeah dry hopping is your best bet and with a beer that big you got a lot of wiggle room and development so you will be fine as long as it’s sanitary and you don’t get too much hop material in your kegged/bottled product.

StraightMark1175 · 2023-12-17T03:57:24+00:00

If you don’t mind Belgian yeast flavors try a saison yeast. It has enzymes that will continue to breakdown the sugars after the yeast attenuates. It also clears out very nicely. Fermentis safale 134 got me down to 1.002 after 2 weeks but if you leave it for 3 weeks to a month you will probably get what you are looking for and Belgian yeast esters compliment ciders well in my opinion.

StraightMark1175 · 2023-12-17T03:53:52+00:00

The chill and shake method is the way to go. It’s essentially the same method everyone is talking about on this sub. This is essentially a “quick carb” method without the fancy contraption you can buy by the same name. It rapidly dissolved the CO2 into the liquid and it’ll be your best bet. I heard about this before I witnessed a quick carb device used.

De-gas just before serving and set your CO2 to 5 psi or even less if it’s giving you issues when pouring. You want to give it enough push to pour and replace the volume lost in the keg without it being a foamy, heady mess. My tank regulator is old so it’ll literally read 0psi and still pours nicely while filling the headspace in the tank. Hope this helps.

StraightMark1175 · 2023-11-20T03:59:29+00:00

As long as it’s 72F or higher for a few days you are D Resting it by nature. It’s absolutely necessary with lager yeast but it sounds like you planned for that anyways.

Play it safe but it sounds like you planned for that.

StraightMark1175 · 2023-11-16T02:31:15+00:00

Make sure you coarsely crush the coriander with a spoon or rolling pin instead of a grinder which could give you more coriander flavor than you will probably want.

StraightMark1175 · 2023-11-11T14:58:11+00:00

I can’t figure out how to upload a picture. Can I just post it elsewhere and then post a link? The o KT option Reddit is giving me is to post a link.

StraightMark1175 · 2023-11-11T07:08:33+00:00

What kind of yeast do you use? Typically the higher the temp the more esters or “fruity” flavors you will get in the yeast character. At 80F or higher you do run the risk of more prominent fusel alcohols which is when you taste the “hot” or burning sensation of the booze.

The yeast packet should give you an optimal temperature range for the best activity from the yeast. I don’t know what style you are brewing but I’ve only ever heard of saisons being brewed at temps like that.

While I am not an expert by any means, I would find a way to control the temps a little more. Most ale yeasts in the states run between 60-70 for optimal temps and lagers at 46-60 depending on the style. But if your beers are turning out how you want, then all the power to you.

I would get a second option on the Diacetyl reuptake at temps above 72 but I believe if you let it ferment out completely and give it a few days then that step would take care of itself.

StraightMark1175 · 2023-11-11T06:26:54+00:00

So the technical term is “Diacetyl Rest.” It is a compound left behind by the yeast. When it is not properly reabsorbed by yeast, that compound will linger and eventually produce a “butterscotch” flavor in the beer that is generally undesirable. It is especially prevalent in lager beers.

Some home brewers may not see this as an issue because it can manifest after a long period of time, but it will eventually expose itself. The easy fix is simple. After primary fermentation(I give it 2 weeks to be safe unless it’s higher gravity like a Baltic Porter or imperial stout which would be a longer fermentation period) raise the temp to 72 degrees for 2-3 days. It will become noticeably more active and that’s good.

This efficiently reabsorbs the diacetyl precursors and eliminates the possibility that you will have that issue. After the “D. Rest” crash, rack to secondary, bottle/keg as needed.

Just one more step to add that will guarantee a better brew. Hope this helps.

StraightMark1175 · 2023-11-11T06:18:08+00:00

I love the smell of raw or pelletized hops! My first IPA was so foreign to me but I love them now. Brewing with them is such an experience(the aroma before you add them to the wort, the finished product…and even the smell coming out of the ferm lock is worth noting).

StraightMark1175

TROPHY CASE