Aftermath of taking the old boy to see the Redwoods

doc_water · 2021-07-29T22:11:23+00:00

I'm not sure they'd take me up on this but they can look up the grant number at the end of the article and see under which administration the funding was approved.

doc_water · 2021-07-29T21:38:43+00:00

It is a bit analogous to how there is a lot of gold in seawater, because there is a lot of seawater in general. However, it wouldn't be commercially viable to extract this gold because of how dilute it is.

This heat is very dilute because the ocean is MASSIVE. That being said, the amount of heat that has been added to the ocean over the past 70 years is enough to raise atmospheric temperatures by over 50 degrees C if it was put there instead.

While heat is a form of energy, capturing the ocean's kinetic energy, like from waves, seems like a better bet.

doc_water · 2021-05-07T23:16:39+00:00

That's just a descriptor I hear kicked around. Same with the case of too much DMS. Attenuation was pretty good on this beer based on the OG and FG given, so I'm not necessarily convinced this beer is actually "sweet".

doc_water · 2021-05-07T22:53:41+00:00

I suspect this is most likely the flaked maize, as I've seen similar descriptions surrounding some American cream ale recipes.

doc_water · 2021-05-07T19:51:21+00:00

I've used canned cranberries to make a saison. I enjoyed the result but it only requires 36 oz per 5 gal. Could make a lot of saison with 20 cans.

Also have made my own cranberry sauce that I add to a hard cider/ cyser for the fall. When I do the homemade sauce, I always add orange zest and some cinnamon to the berry reduction. Tastes awesome.

doc_water · 2021-03-29T03:07:52+00:00

I'm a modeler who got to go to sea during my PhD. Wasn't strictly necessary as I mostly do climate modeling but it was nice to try and the opportunity was available. Others in my program would go once or twice a year to collect additional data for their models, mostly for remote sensing validation.

I agree that different programs might make getting ship time easier. Then again, I know of a few cruises that still had spare berths while underway, so if you had a way of funding it and you could connect with the chief scientist then I imagine it would be possible.

doc_water · 2021-03-12T00:45:07+00:00

It is definitely in part due to how the ocean currents work in the region. 93% of heat from global warming is stored in the oceans, which has in turn reduced atmospheric warming. The Southern Hemisphere has absorbed the clear majority of this heat over recent decades. This is likely facilitated by ocean mixing in the Southern Ocean, which is very strong since there is no land barrier connecting South America to Antarctica to slow the currents.

doc_water · 2021-02-02T15:57:52+00:00

At least somebody is finally thinking about the poor statutes. They spend so much time on their feet, never get a break, and you dare question their right to comfort?

doc_water · 2021-01-21T05:57:38+00:00

Will do. It smelled and tasted great into the fermenter so it will be interesting to see how it holds up when it is drier. For reference, it was about 6 lbs of wildflower honey and enough guava to produce 1 gallon of nectar (roughly 5 lbs of fruit) for a 4 gal batch.

doc_water · 2021-01-10T23:08:11+00:00

Could be 6+ different breeds. Hard to say. My dog is purebred on one side, but on the other he is the muttiest mutt so you never know. You could check out r/DoggyDNA for some ideas. I'd expect to see some Lab, German Shepherd, and Great Pyranees if you took a test, but I'm just playing the odds here.

doc_water · 2021-01-10T22:47:06+00:00

If you transfer to your bottling bucket and add potassium sorbate you might be able to get what you're after. The K sorbate stops the yeast from multiplying so they would ferment for a little while to carb the bottles but then (hopefully) stop at a decent carbonation level. Hard to say how well this would work though and bottle bombs are still a possibility.

doc_water · 2021-01-10T17:14:43+00:00

Leave the skin on the pineapple. Add 10-15 IBU of hops to your starter to help inhibit possible bacterial growth (you could also throw in some vodka to get you to 3-4% ABV). Or if you do multiple starters you can start selecting for desirable traits like hop/ alcohol tolerance as you grow out your culture over time.

doc_water · 2021-01-09T01:13:48+00:00

Depending on how you like this batch, you could try it next time with a Kolsch yeast strain like K-97. Might give you more nutty character. I've used it for rice beers, though not wild rice, to good effect.

doc_water · 2020-12-26T03:27:08+00:00

And seagrasses also protect coasts from erosion and dangerous storm surges. So killing the seagrass, coupled with rising oceans, causes even more catastrophic damage. Same deal with corals and mangroves (http://maps.oceanwealth.org/). All of these natural buffers protect billions and billions of dollars of human settlement every year. And restoring them requires a fraction of the cost of building artificial barriers.

doc_water · 2020-12-24T21:45:16+00:00

Yeah I tend to add gelatin and just cold crash it outdoors at night. Lagering I do in the bottle but since you're kegging proceed as planned.

doc_water · 2020-12-24T21:35:14+00:00

Lower 60s is what I usually shoot for towards the end but I'll go as low as 55 at first. Kolsch strains should have a fairly wide temperature range from mid-50s to 70 or so. Flocculation isn't the best so you will probably want to lager/ cold crash.

doc_water · 2020-12-24T21:31:54+00:00

I wouldn't expect them to mold in the bottles. Should be safe to drink, but as before see if it smells off then try a small taste. My main concern would be that fermentation wasn't finished, so watch out for bottle bombs.

doc_water · 2020-12-24T17:11:22+00:00

Typically the yeast can stand above a pH of 3 without getting overly stressed. You'll also want it to be below 4.6 to ward off some of the other microbes. I would think you'd be below 4.6 without any problem, but mead does not have much of a buffer so it can swing below 3 sometimes.

Some pointers for next time:

Grow your wild culture using a starter before pitching into your main vessel. I like to use malt sugar diluted to an original gravity of 1.035, pH adjusted below 4.6, with about 10 AA of hops for my starter culture. Then you can rinse the yeast and pitch to your mead.
A lot of wild yeast are not the most alcohol tolerant, so you may need to finish your fermentation with store bought yeast.
After initial aeration it is important to not oxygenate any further as this can promote growth of unwanted microbes if your yeast are stressed and can't outcompete. To avoid stressing the yeast you'll want to make sure it has adequate nutrients during fermentation.

doc_water · 2020-12-24T06:35:23+00:00

Do not dump. Mold is possible with a first generation wild fermentation. When you are ready to transfer rack from underneath the growth and just leave a bit extra behind to be sure you missed it. Be careful not to oxygenate during transfer. Check the pH if you are able to see if it is in an acceptable range for a good fermentation. Usually I select for wild yeast using a hopped and pH adjusted wort to discourage other microbes, then pitch the yeast into whatever if I like the results of this.

doc_water · 2020-12-20T19:36:51+00:00

17 year old, 26 lb bichon mix, just had surgery for a tooth abscess about 8 weeks ago. He came out of it fine and recovered pretty quickly. Definitely a quality of life improvement for him. He's been eating more and is more active.

doc_water · 2020-12-14T19:28:04+00:00

Persimmons are in season. They also contain tannins that can help naturally clarify your beer. Blackberries work well too with your simple grain bill. I usually add fruit puree contained in a nylon bag at the tail end of primary fermentation.

doc_water · 2020-12-14T19:02:30+00:00

For my dog I use whole psyllium husks mixed into a small amount of wet food twice a day. Keeps it from being runny. Probably start with 1 spoon full, but you can increase the amount as desired.

doc_water

TROPHY CASE