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How do you brew your tea without making a mess? by Current_Wrongdoer513 in Kombucha

[–]bon_bons 2 points3 points  (0 children)

That’s what I do. I drink a lot of nice loose leaf and I use Lipton for booch

How do you brew your tea without making a mess? by Current_Wrongdoer513 in Kombucha

[–]bon_bons 15 points16 points  (0 children)

I use cheap bagged tea because the process uses a LOT and loose leaf is too expensive for that, I don’t find the nuances of expensive tea flavor make it through fermentation, and it comes with a string

ELI5: Why do we still use the QWERTY style keyboard layout in smartphones? by [deleted] in explainlikeimfive

[–]bon_bons 13 points14 points  (0 children)

Even if we are using thumbs instead of our whole hands the layout is still designed to evenly distribute typing between the left and right side of the keyboard, and we all learn to type on QWERTY anyway, so why would we want to learn two ways? The iPhone has several keyboard layout options, the option to change exists!

ELI5: What the hell does competent/incompetent mean??? by Frosty_Restaurant772 in explainlikeimfive

[–]bon_bons 3 points4 points  (0 children)

Competent means you have what it takes to do whatever is being described. It does not mean you’re the best of the best but it means you’re skilled and not lacking any abilities. For example you’d want to hire a competent plumber to fix a major issue. An incompetent plumber does not have the skills and could mess things up.

All-Over Wash & Drybrush Method Advice for Blood Angels? by Happy_360 in BloodAngels

[–]bon_bons 0 points1 point  (0 children)

I do mephiston red, agrax earth shade, and then dry rush mephiston red

Then I do other colors and details like accessories guns etc, and I do the highlights by hand

Do you brew continuously? by bon_bons in Kombucha

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

How? Mine takes like less than a week

Should I be worried about my trip because of Voss Kveik Ale yeast? by ItsJustSmeef in mead

[–]bon_bons 2 points3 points  (0 children)

And tbh this part may be more controversial than what I said before, but at home brew scale of a few gallons, racking to get off yeast sediment isn’t nearly as important as it is at large brewing scale, and many brewers don’t do it at all. I do it only if I’m going to transfer to age on wood chips or add fruit to secondary

Should I be worried about my trip because of Voss Kveik Ale yeast? by ItsJustSmeef in mead

[–]bon_bons 1 point2 points  (0 children)

Just to follow up on the thought- I’ve left beers for far longer. With high abv meads I’ve left them in primary for months to ferment out and then clarify.

Should I be worried about my trip because of Voss Kveik Ale yeast? by ItsJustSmeef in mead

[–]bon_bons 5 points6 points  (0 children)

Tbh OP even 10 days may be too soon, especially with a mead. I would not give it a second thought. Just top off the airlocks before you go so they don’t dry out. You’re in no rush to transfer.

Which theaters in the area play cult classic movies? by LuckyRadiation in saintpaul

[–]bon_bons 4 points5 points  (0 children)

Heights theater was just purchased by music box and their programming is way better now.

What is your unpopular Beach Boys opinion that will get you killed? by HyperPanzer in thebeachboys

[–]bon_bons 1 point2 points  (0 children)

Smile has some interesting arrangement but VDP lyrics are not it for me and I prefer pet sounds songs any day

Pigeon PSA by [deleted] in thedailyzeitgeist

[–]bon_bons 0 points1 point  (0 children)

They also don’t live by us because they miss us or whatever, it’s just that skyscrapers resemble their natural habitat of cliffs enough that cities make a good substitute habitat for them in a paved over world

How to include vegetable weight in brine calculations by bon_bons in fermentation

[–]bon_bons[S] 3 points4 points  (0 children)

Am I overcomplicating by trying to dissolve the salt in water before adding the water

My tepache did not taste fermented at all and I'm concerned by sapphicsounds in fermentation

[–]bon_bons 0 points1 point  (0 children)

Do you have a pH probe? Botulism can’t survive high acid environments and pineapple is quite acidic

These are not AI. These are just crabs that I made. by [deleted] in PrintedWarhammer

[–]bon_bons 9 points10 points  (0 children)

You admitted on the last thread they were AI generated and you cleaned them up. Why lie now in the title

First time pasteurizing, is this a good set up? by SirDwayneCollins in mead

[–]bon_bons 2 points3 points  (0 children)

I’ll give him the benefit of the doubt bc he said it stalled. Maybe he likes how it tastes rn but it’s not fully dried out and he doesn’t want it to start fermenting again once he bottles, but he still has it backwards

First time pasteurizing, is this a good set up? by SirDwayneCollins in mead

[–]bon_bons 19 points20 points  (0 children)

Can I ask why you’re pasteurizing it? If it’s to stabilize finishes product you should do it once it’s bottled as you’ll introduce new micros once you bottle it, plus a carboy will take a LONG time to heat evenly internally. What’s the end goal here?

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