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Joined 1 year ago
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Cake day: June 21st, 2023

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  • Not everyone has had Covid. And every thing is always changing. It’s because of research like this, which came out around Feb 2024, and lots of other research on post-viral syndromes, that I will continue to be cautious. And recommend to anyone that is willing to listen that they can significantly reduce, even nearly eliminate the chances of getting an URI by taking four or five simple, inexpensive measures.

    1. Handwashing
    2. Distancing
    3. Masking
    4. Isolation if sick and
    5. Neti washing with salt and a small amount of soap, e.g. liquid Castile soap like Dr. Bronners. Also some additional benefit in viral activity reduction can be had from Iota Carrageenan, and/or xylitol.









  • I’ve been doing comparison batches, like you describe. It’s helped me to really learn what the yeasts themselves contribute. I prefer starting in a 6 or 7 gal, and by the time one is racking it gets down to 5-6 gal. I’ve done smaller batches, but really it’s nearly the same amount of work to make a batch, so it’s more time efficient to make a larger batch. I share with friends, so it goes fast enough. Tho’ the trick is to make more than you consume so there is plenty to age for longer periods. Most brews will develop a more complex and smoother flavor profile over time.