Search results

How much pesticide finds its way into honey? I'm kinda wondering whether I might be consuming a lot of DDT (or, alternately, name your poison) if I buy foreign honey. A lot of persistent pesticides that were banned in the US are still used in other countries.

Well, how long does it keep for without resorting to a starter? 3 months? Also, if you're chucking the whole thing in, aren't there generational issues to consider? i.e. you're better off using generation 0 instead of generation n>0, since contaminants accumulate with each generation. On the...

Allegedly, it didn't happen because they worked hard to prevent it from happening, requiring 3 guys on a possible a suicide mission. If I type more it would be spoilers. I guess you have to see it to understand the context.

In this particular case the magnitude of explosion mattered not just because of the blast itself and the worsened spread of fallout but because, if big enough, it might have also destroyed the other 3 reactors nearby, allegedly making everything far worse.

If the corium had hit the water in either full storage tanks or the ground water beneath, what would have been the magnitude of the explosion in TNT equivalent?

I just found out here: https://www.homebrewersassociation.org/how-to-brew/polish-mead-tips-from-the-2018-aha-meadmaker-of-the-year/ that there are two different types of buckwheat honey. The eastern type smells enteric, and must have been what I tried (i.e. Pee-ew! ) It says to avoid that...

What's the most aged commercial mead you can buy? Maybe some guidance can be derived from that. I think the oldest I've found may have said 3 months aging in an oak barrel. That's it. On the other hand, some of the Schramm meads say that additional bottle aging for 5 years (after you buy it)...

The more drinkable inventory I have, the easier it is to wait for aging. Best is to make, say, a 5 gallon batch in separate gallon bottles, and designate one of them for sampling along the way and keep the other four untouched. That way you can have your cake and eat it too! It leaves plenty...

Checking the physics forum, it looks like HBO exaggerated the potential 2-4 megaton explosion by anywhere from 2 to 5 orders of magnitude. I guess that's one way to raise the dramatic stakes, but it's also disingenuous. I mean, the whole thesis is about the cost of lies after all. Aside from...

Got it. I'll try sealing up fresh yeast in a big box with desiccants then. If his worked, then this should work even better.

Yup.

It's awesome! It's the highest rated tv show in the history of the Imdb. Once you see it, you can't get it out of your mind. :drunk:

It seems they go to 130F, or higher: https://www.google.com/search?q=how+hot+does+a+food+dehydrator+get&rlz=1C1CHBF_enUS753US753&oq=how+hot+does+a+food+dehydrator+get&aqs=chrome..69i57j0l4.5483j1j7&sourceid=chrome&ie=UTF-8

God, I feel ignorant. What exactly is an "Fv bucket," and how does the yeast dry in such a thing if it is sealed? Whatever it is that you're doing, I'd like to try it. After all, you're Norwegian. That gives you have instant credibility. ;)

The lowest temperatu my oven will do is 125F. Is that too hot for drying purposes? I'm guessing maybe so.

Austin Eascider's Honey cider is 5% ABV, and you have to be an adult to buy it. Of course, it's not a whole lot different than apple juice, and if you backsweeten it that's exactly what it tastes like. Still, I think the same thing using honey rather than cider would probably taste better...

Sulfite is only aimed at bacteria? I thought sulfite also killed off wild yeast, but that brewer's yeast was more tolerant of it and could survive. Not?

Which are the two that go to only 4%? Even WLP611 goes 5-10% range, and that was the lowest I could find.

What temperature do you set the oven at?