no it's not. but you should know what you're getting into.

in the beginning of my PhD i really loved what i was doing. from an intellectually point of view i still do. but later, i.e. after 3 years doing a shitty postdoc, i realized that I was not cut out for academia but nevertheless loved doing science.

however, i was lucky to find a place in industry doing what i like.

so i guess my 2c is: think about what comes after the PhD and work towards that goal. a PhD is usually not a goal in itself. hth

merci pour le partage

thanks for the explanation. i guess it really doesn't work as a meme if I've doesn't happen to know this particular image.

why the down votes? https://scholar.google.com/scholar?hl=de&as_sdt=0%2C5&q=Serendipitous+Unexpected+Result&lr=#d=gs_qabs&t=1719082366270&u=%23p%3DlkBg6udHFQ4J

bought mine 3 years ago. it's my favorite summer sport now.

in my mind 4°c is sufficiently stable and should be stable enough to not have me worry about volume contraction influencing airlock activity. wikipedia says volume contraction should be minimal at these temps https://en.wikipedia.org/wiki/Thermal_expansion I'd say two days at your average temperature without airlock activity is sufficient to call fermentation done. cheers

yeah this is what i used for some projects, i.e. rmarkdown which also integrates the statistics part

and then there are fucking PIs insisting on word files who never heard of tracked charges let alone of file naming conventions.

i can see your issue here. but wouldn't you want to aim for a somewhat constant temperature during fermentation? my understanding is that yeast will produce different aroma profiles with different temperatures. so depending on the style you are aiming for on would choose a different temperature. https://www.homebrewersassociation.org/how-to-brew/understanding-fermentation-temperature-control/

uh thanks for the update! I'm happy your beer is coming along nicely. personally I wouldn't bother with hydrometer readings during fermentation. it sure is nice to see the numbers change but i find airlock activity to be just as good. i take a final reading after bubbling has stopped (only because I'm curious, never used the value for anything), and call it a day. anyways cheers!

any indication of airlock activity? did you taste it? (never used a wireless hydrometer: did it become stuck somehow, bubbles stuck to it may cause it to float, giving readings which are too high)

thanks for the update!

do you have an update on how secondary is coming along?

my guess then it just needs more time. as another commenter said it, likely around two weeks, perhaps 3?

checked my book: it says 4 weeks at 3°C, so maybe 1-2 weeks at 10 degrees. I'd just open a bottle after like 10 days to see where it's at.

how much sugar ended up per bottle? my book says 6.5g/l for a light lager during secondary. also what are your temps?

wouldn't use it as it is but use it as an adjunct when you brew a similar style. fresh malt has plenty of enzymes to convert the additional starches.

sorry didn't check the original picture. mine has a drain. can't remember where i bought it though. but it should be easy to install one. the metal is quite thin

sorry didn't check the original picture. mine has a drain. can't remember where i bought it though. but it should be easy to install one. the metal is quite thin

i use a false bottom, something like this

https://www.hobbybrauerversand.de/MattMill-false-bottom-357-mm

i also have this one (but never used it 🙄)

https://www.hobbybrauerversand.de/MattMill-Laeuterhexe-1000_1

another option could be buying a thermobehälter like this one https://www.metro.de/marktplatz/product/c7cabb7a-c128-4217-b248-43ac62542742

i use something like this for mashing and rests as these a very temp stable and cleaning is a breeze. never used it for fermentation though. but one could easily drill a hole through the lid for the fermentation lock.

i use aquarium heaters but never cared about the energy consumption. my experience is that since fermentation is exothermic they rarely kick in. especially with larger fermenters it's usually more important to prevent it from getting too hot. so maybe running larger batches might be something for you.

in Germany this is boomer humor when referring to beer: chilled hops' infusion

uh i didn't know that's cowboy coffee was the official name. i always thought that my dad came up with the name at some point that it has since stuck with the family. but yeah cowboy coffee it is. French press also makes great coffee

uh i didn't know that's cowboy coffee was the official name. i always thought that my dad came up with the name at some point that it has since stuck with the family. but yeah cowboy coffee it is. French press also makes great coffee

i find that unfiltered black coffee has a lot of body. 2 heaped teaspoons of ground coffee, 200ish mls of boiling water. let it soak, then stir carefully. the coffee sinks to the bottom leaving you with rich flavorful goodness.

exchange of goods exists because there's a demand for things. their type, the conditions of their production and the manner of their exchange is something else.

you can start right on page 26 of das kapital

https://www.marxists.org/archive/marx/works/download/epub/capital-v1.epub

shouldn't it be like integration? i get the "derived" joke but still

schick! schau ich mir an. danke für den Tipp

als Dokument in meiner eigenen nextcloud Instanz. die Notwendigkeit das Rezept zu kopieren und zu formatieren ist ein guter Filter der garantiert dass da auch nur gute Rezepte drin sind.

where are the flood tunnels installed to guard the treasure?

there is a phrase in scientific publishing where people plagiarize a paper but run it through a thesaurus to change certain words to make it less obvious. thing is, randomly picking things up from a thesaurus leads to what is called tortured phrases.

• counterfeit consciousness
• torment executioners

::: spoiler solution

• AI
• pain killers :::

retraction watch has more

Wohl eher mit Vorsicht zu genießen: https://www.zeit.de/2022/02/der-pragmaticus-prinz-michael-von-liechtenstein-dietrich-matteschitz

From german wikipedia: It was a practice called Buntschießen, ~ multi-color shooting, as German chemical weapons were color-coded. One would start with "Maskenbrechern" ~mask-breakers (blue) , designed to force soldiers to remove their masks, which were then followed by lung-affecting agents (green).

• https://de.wikipedia.org/wiki/Chemische_Waffe#Buntschießen

• https://en.wikipedia.org/wiki/Green_Cross_(chemical_warfare)

• https://en.wikipedia.org/wiki/Blue_Cross_(chemical_warfare)

• https://en.wikipedia.org/wiki/Yellow_Cross_(chemical_warfare)

Kurzwarenabteilung in Kaufhäusern

ja, Versuche alle Demos in der nähe mitzunehmen. Schlaucht ganz schön, aber ich find's wichtig präsenz zu zeigen. tw. gibt es auch interessante Diskussionen mit anderen Teilnehmern. wir sind zwar nicht immer einer Meinung, aber wir können unsere Unterschiede für den Moment zurückstellen. (auch wenn es vlt übergriffig ist: wenn ihr könnt, geht zu den demos. es ist unsere Republik. wenn wir sie nicht schützen, stirbt sie.)

I'm having the same problem. this kind of nested argument is quite annoying to program in e.g. argp. i am even thinking of using a minimal forth like parser to do this.

if it remember it correctly it was said in relation to algorithm optimization > code optimization

Ich selber vertrag sie sonst nicht so gut. aber wer da was robuster ist kann da natürlich drauf verzichten

oberschnell, aber vielleicht zu spartanisch: Kichererbsen aus der Dose kurz mit Natron aufkochen, abgießen, Häute entfernen (Erbsen zwischen den Händen reiben), reichlich Salz, Pfeffer, Zitronensaft, Olivenöl.