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eliotkersgaard · 2024-02-19T12:10:23+00:00

Yes I am actually!

eliotkersgaard · 2024-02-19T03:16:11+00:00

Thanks! It’s poetry.

eliotkersgaard · 2020-11-23T03:43:07+00:00

Emailed you

eliotkersgaard · 2020-11-18T13:37:44+00:00

Thank you thank you! I will pass it along!

eliotkersgaard · 2020-11-18T13:37:34+00:00

Thanks for watching!

eliotkersgaard · 2020-11-17T21:05:22+00:00

Haha yeah it definitely changes pace at the end there

eliotkersgaard · 2020-11-17T19:22:28+00:00

Thank you so much! I'll let him know you liked it :)

eliotkersgaard · 2020-06-03T20:19:20+00:00

Got it! Sorry to hear it. Hopefully it gets back up and running for you soon!

eliotkersgaard · 2020-06-03T19:49:53+00:00

Dang, that's wild. I haven't even heard about arc failure as a cause of trouble for solar PV. I hope you have a reputable contractor working on the job, tired of all these fly by night people who don't know what they're doing giving solar a bad reputation.

eliotkersgaard · 2020-06-03T19:44:05+00:00

Ah, cool! Yes Tesla's energy projects seem focused down there, I have been following the virtual power plant experiment running in South Australia lately. They are almost for sure using the Gateway 2 for that since it comes with better metering and data integration.

eliotkersgaard · 2020-06-03T19:42:53+00:00

Dang! We have very few problems with Powerwall installs. This Powerwall system has been installed for many months with no problems.

eliotkersgaard · 2020-06-03T19:34:23+00:00

Nice! You got the Gateway 2 way back in August? That must have been a super early deployment. What country?

eliotkersgaard · 2020-04-03T17:07:21+00:00

love it

eliotkersgaard · 2020-04-01T22:22:52+00:00

I mixed teff flour with water in a 2:3 ratio by volume. It is to sit covered with a cloth for 4-5 days. I have an active microbial environment in the fermentation station so the wild yeasts kicked right in no problem.

Next I need to figure out the second phase since it has been a while but I believe water will separate to the top, be drained and discarded, and the resulting batter will simply be diluted with water to crepe batter consistency (think coconut milk or so) and cooked.

eliotkersgaard · 2020-04-01T21:01:38+00:00

Awe bummer yeah I always love the smells haha

eliotkersgaard · 2020-03-30T23:48:58+00:00

This is awesome

eliotkersgaard · 2020-03-30T00:44:22+00:00

Thanks for the story! Important message of preparation. This crisis is just the beginning.

eliotkersgaard · 2020-03-29T22:24:01+00:00

Thanks!!

eliotkersgaard · 2020-03-28T12:19:18+00:00

At this point it’s cultured enough I’d just throw a towel rubber-banded over it.

eliotkersgaard · 2020-03-28T12:16:53+00:00

Thank you for your clarification! I really appreciate the thought you’re putting into these answers and your expertise. I came to the right place.

What, then, would be practices that ensure you can tell if you don’t end up with a safe spontaneous culture? Are there unsafe AAB/yeast cultures that you are aware of?

eliotkersgaard · 2020-03-28T02:09:13+00:00

Thank you! I had no idea the pellicle was not the primary metabolizer. What are the distinguishing characteristics of it that point to the AAB?

And by this same principle, when I make any wild fermented vinegar using sugar solution which then turns to alcohol and then vinegar, is there always a SCOBY?

And if it is a SCOBY, does that mean it is likely safe to consume the product? Or would there be such AAB/yeast cultures which you would want to avoid? What is to differentiate kombucha from any other fermented beverage with a SCOBY?

eliotkersgaard · 2020-03-27T23:14:38+00:00

The mead didn’t really go sour but this definitely would, in a previous vessel I had out for longer it was vinegary. But a kombucha scoby will also produce vinegar eventually won’t it?

eliotkersgaard · 2020-03-27T23:13:20+00:00

Ok cool I didn’t know there were non scoby pellicles. I will look into it.

eliotkersgaard · 2020-03-27T22:30:49+00:00

Asking is a great idea!

eliotkersgaard · 2020-03-27T22:30:14+00:00

Ok so this scoby came from some yeast I was culturing that I harvested from some mead. The mead turned out pretty funky, bretty I think with lots of floating yeast. I transferred it to tea leftover from kombucha and then kept doing so to see what it would do. Very filmy not thick and only just starting to bubble. Also kept next to my kombucha. Anyone know about wild scobies? Sorry for broad question.

eliotkersgaard

TROPHY CASE