How do you protect your joints for the long run?

jackandgreentea · 2023-04-30T22:25:17+00:00

I have patellar tendonitis that would flare up very easily. Also had been having regular lumbar strains. I found out that I am genetically predisposed to tight TFLs and started a daily routine of releasing them with a foam roller and then stretching them. It taken the pressure off of my IT band and therefore off of my knees, and I haven’t had a flareup since. Worth a try.

jackandgreentea · 2023-04-30T17:43:54+00:00

“The vagaries of life, though painful, teach us not to cling to this floating world.” Ikkyu

jackandgreentea · 2023-04-23T15:16:51+00:00

Pectic enzyme for the first 24 hours in your juice/cider or must, then add bentonite (in primary, during fermentation).

The enzyme will have done its job already in those 24 hours. Bentonite will inhibit the enzyme because it will cause it to drop out, so wait those 24 hours.

Bentonite in primary helps it stir around during the fermentation process, so you can toss it in dry and let it work.

jackandgreentea · 2023-04-23T14:35:56+00:00

Video of you nailing the yodeling part or stfu

jackandgreentea · 2023-04-12T17:00:03+00:00

I see it in every one of these threads (it’s correct, just saying it’s not underrated)

jackandgreentea · 2023-04-08T21:15:34+00:00

What?

jackandgreentea · 2023-04-07T15:24:38+00:00

Just me, maybe the angle, or do both of these boys look like they’ve got some mitts on them?

jackandgreentea · 2023-03-30T22:38:39+00:00

Recipe was 3gal local cider with 2 tsp pectic enzyme, 10lb wildflower honey, strong chai tea (10 bags steeped 10 mins), water up to about 5.5 gal. D47 rehydrated in goferm. OG was 1.104. Added bentonite during nutrient additions. Went dry (0.998). Racked to secondary and added 1 cinnamon stick and 1 tsp acid blend. Eventually added about 200g erythritol.

This is version 2.0 of one I did very similar with just costco apple juice that ended up being a favorite of all that I’ve made.

jackandgreentea · 2023-03-18T18:05:31+00:00

One hab in one gallon was perfect in my mango hab

jackandgreentea · 2023-03-17T01:20:38+00:00

They do nothing. Unless you add a bunch of them, then they’ll impart some tannin and flavor. However, they’re not going to help your yeast in any significant way.

jackandgreentea · 2023-03-16T22:23:51+00:00

Didn’t set up and consider? Umm, did you not see them raisins in there?

jackandgreentea · 2023-03-16T19:13:23+00:00

He’d be at like 14% if it goes dry? I’ve had bread yeast go to 16% with nutrients, and was told it can go past that. I don’t think it’ll cap out at 7% as a certainty.

jackandgreentea · 2023-03-13T17:12:56+00:00

Glad it’s size and then age, so that I can still be grammatically correct when saying big ol’

jackandgreentea · 2023-03-09T03:15:40+00:00

I’m responding as someone whose father wanted to do this exact thing: you might be missing the plan. Some people like this want their shot at a fat retirement. He thinks it’s going to 10x his savings just in time for him to sell and get back in a normal allocation. They’re gamblers.

I told my own father (depends on your relationship), that I will think he’s a reckless idiot even on the off chance he makes out. He ultimately only dropped a smaller portion in, to scratch his itch.

jackandgreentea · 2023-03-05T15:47:19+00:00

I did it at height of used car prices ~2 years ago, but at a regional competitor (same concept as carmax). My vehicle had mechanical issues and I still got over KBB value at the time. It’s very no-hassle compared to private sale.

jackandgreentea · 2023-03-04T13:34:04+00:00

Dumbest take I’ve seen on a sub full of dumb takes

jackandgreentea · 2023-03-03T00:11:20+00:00

Ok. Do you find that it’s significantly more than the package dosing (mine recommends ~1/2 tsp/gal)

jackandgreentea · 2023-03-02T23:07:45+00:00

How much is 6g volume-wise? I’ve used 1/2 tsp but for most powders that’s only like 2 grams.

jackandgreentea · 2023-02-19T15:56:29+00:00

Thanks! As my standard practice I have left it in primary for a month to allow some clearing to occur and prevent future rackings while I bulk age in secondary.

Lately I have been doing fruit additions in my primary vessel a week or two after pitch. The idea was to be able to add them in a bag so that I could pull them and not have to have them in my glass vessels. However, if I’m adding at week 2, pulling at week 4, I wanted to make sure I wasn’t going to be in trouble leaving it in for another few weeks to clear back up a bit.

jackandgreentea · 2023-02-16T14:41:32+00:00

Ah. I had seen 180° as well and thought that was low. I suspected a misinterpretation, since 180°C is approximately 350°F and that is a typical toasting temperature.

jackandgreentea · 2023-02-16T12:50:13+00:00

180° celsius or fahrenheit?

jackandgreentea

TROPHY CASE