I’ve got no data to prove or disprove this gut feeling of mine, but aren’t most separatist movements motivated like this?

Fair point. IIRC though the primary reason for banning plastic straws was not CO2 emissions but wildlife protection, as plastic straws are (or were) the single most frequently found foreign object in the stomachs of dead sea turtles.

Fractal shorelines. Always a pleasure to behold.

Or websites, for that matter

Or doing kinda important administration stuff on my home server.

Just because something happens on its own in nature doesn’t mean it’s a good thing per se - for instance, I prefer the warmth of my heated house over the "natural" cold temperatures of the winter months. That’s the famous "appeal to nature" fallacy right there.

Also, like others already pointed out, hunting deer is only necessary because we eradicated most of their natural predators. Making the case for hunting today in order to fix a problem hunting created in the past feels oddly circular to me.

Totally forgot got mention it: These are actually wild hops! Foraged next to a rural road with not zero, but little traffic.

And yes, it's a sous vide stick. The one by Inkbird, which I got relatively cheaply. It sits in a hop tube so no grains can get into it.
After use, I instantly rinse it, then put it in a jar with clean water and let it sit there until I'm cleaning up everything. Then, I rinse it again. As it doesn't have to be sterile, I'm fine with this regime for the time being.

Depends. Check out Browser Hijacking, e.g. through BeEF.

71 °C is the temperature that will drop down to 67 when adding the room temperature grains, yes. The grains are also fresh, I bought them only a couple of months ago and stored them in air tight buckets with click- or screw on-lids ever since.

I know about the purpose of a step mash and my last two brew days involved them, yet without benefit. What I picked though up is that given today's grains, starting the mash as low as 50 might even be detrimental to the head retention as the proteases might eat away more protein than required. But on this, I'm only reciting theory learned elsewhere and can't speak from experience.

Depending on the brand, ready made beer can be pretty high on hops, inhibiting some desirable microorganism growth, and pretty low on easily accessible sugars. I think it can still work, but the success rate will probably be low.
Here, I provide a medium rich in sugars, low on hops, with some acetic acid and alcohol - all selecting against the majority of stuff that I don’t want.

I’m not the expert here, but from what I gather the yeast flakes provide amino acids and such. Yeast nutrient would have been better but that I also did not have on hand. And yes, it’s Hefeflocken, exactly.

The oil on top is there too inhibit mold. Yes, for multiplying, yeast needs oxygen, but there will be some dissolved already I guess. After all though, this is more of a selection than multiplication step.

Thanks for the hint! I don’t see myself having time for an entire book anytime soon, but I’ll certainly put it on my list.

The oak litter idea stems from more recent studies where IIRC they found that brettanomyce is rarely found on the skins of fruit, only in vineyards where they dump their pomace (?) below the actual tendrils, but in forest floors and most particularly in oak litter.
If you’re interested, I posted a link to a video by suigeneris brewing where Bryan explains just the above somewhere here in the thread.

Thanks!

So long, I find that it's doable since it can be broken down into chunks and I can fit most of those into my everyday life a lot easier than, say, a full 5 - 8 hour brew day. :)

Not if you take into account the exponential nature of wealth accumulation. Hence if plotted on a logarithmic scale, I’m quite confident me & Elon would be about equally far away from $ 1 million net worth.

Is that really how you do birth control in the US? That‘d explain a lot.

I absolutely agree that going for perfection is a recipe for unhappiness. It’s only that I’d like to remotely get into the ball park of a recipe. At the moment, I’m so far off that I wouldn’t even dare to try Belgian beers, strong stouts/porters or anything like that, just because I wouldn’t know how to fit enough grain in my mash tun should I try to correct for the low efficiency.

That said: As I also like coffee, I’m aware of how challenging works. I believe I stirred seriously, but you never know. Other than that my recirculation was not continuous, instead I set the pump to 60% - which turns it off 40% of the time, allowing for some backwards flow to happen. This is often enough to free the pump if it’s blocked, so I hoped it would help agitate the grain bed in a way that prevents channels from forming. Again, you never know.

If anybody reading this who also uses an AIO-system like BrewZilla, Grainfather and such and might care to share photos of their grain crush, that might also help me.

We‘ll need a bigger boat

Plug in the coax cable and forget the terminator.

Unreal bcs it doesn’t mention Vlad‘s contribution

Sorry if I expressed myself not clearly - when my pump is turned off, wort is flowing down the recirculation pipe due to gravity instead of up. It's not a big amount of liquid going into the other direction, just enough to free up a clogged pump often enough. Also, this happens during the mash, not the sparge.

I’ve got a saison sitting on sweet cherries I picked in my garden and froze for a couple of weeks for something like three months now. The last sample I took was quite promising. It might only the wrong style for a Christmas beer as saison is typically drunk in summer, but other than that, it’s at least partially Belgian.