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Rich Nost
13bc95d921c8b6b26cf35494964daf86f9312fe50924483d266827979d80897d
Bitcoin hedge wizard. Do not consult me unless as a last resort.

Re-denominating Bitcoin as sats is a marketing-addled fiat mindset.

Oh, you have to pay 0.0002 BTC for a Frisco Melt at Steak and Shake and your poor little brain can't wrap itself around the coccept of getting hilariously richer by the goddamned minute?

FUCK YOU. THE PRICE OF THINGS SHOULD BE GOING DOWN IN A FUNCTIONING, EFFICIENT ECONOMY. YOU SHOULD BE PISSED ITS NOT 20 SATOSHIS. THATS RIGHT. THAT ZAP YOU GOT FOR RE-NOTING A WARMED UP SPONGEBOB MEME SHOULD BE WORTH A FEISCO MELT. YOURE A FUCKING GENIUS FOR THINKING IN SATS. YOURE CREATING FOMO BY DEFENDING SATS. DONT THINK LIKE MARKETER. MARKETING IS FOR POORS WHO NEED TO BE CONVINCED THINGS ARENT GETTING WORSE WHEN THEY ARE.

Yes, heaven forfend we all get hilariously rich and have to look 4 decimal places past zero to see what a Steak N Shake Frisco Melt costs.

Did you ever see the documentary about the making of Goblin 2?

s̶a̶t̶s̶

̶b̶i̶t̶s̶

teeth

I swear to Almighty God in Heaven, I will use tonal bongs before I adopt bits.

Watching bits advocates lose the argument over and over is almost as fun as watching shit coiners get rekt over and over.

Replying to Avatar GHOST

Don't mind me, just watering my idiots.

Stop trying to make things make sense for the sake of marketability or whatever. Sometimes unintuitive things are beautiful because they organically sprung out of crazy people who succeeded in making a thing happen.

Lightning is the real Bitcoin Cash and Satoshi's Vision

Replying to Avatar Matt Corallo

"ChatGPT, I would like to tell this philistine to 'learn to code' in a manner that will put the them to sleep before they can even finish reading my reply. "

The reason that Core has to be pro-scammers now is they look like fools if they say they couldn't, despite their reputation as the authoritative, erudite first-line defense of Bitcoin, foresee SegWit/Taproot being exploited. It diminishes the deference they enjoy, and makes their process look like a joke.

Katie Martin (on Bluesky) graciously filled out my activity sheet with the state of her teeth. I don't think people realize Katie's argument about the rarity of her teeth. Cavity-free British teeth are as rare as Blue Akoya pearls. They weren't heretofore known to exist. Cut her a damn break. She's walking around with fort knox in her mouth basically.

I destroyed my LinkedIn like 5 years ago, and I think I lazy dipshits use LinkedIn as a heuristic to preliminarily verify you aren't a Chinese scammer or something. Because I haven't even been able to get a recruiter to call me, much less an interview from cold call submitting my resume.

Yeah I feel like we need some parameters around why gold is "durable".

Firstly, gold is physically soft. Sure, it can't be atomically destroyed, but who wants a puddle of molten gold or gold vapor? Also, you can't back up your gold, and I feel like redundancy should be taken into consideration for durability.

Secondly, keys can be made just as durable as gold and even more, depending what you stamp your keys into. Keys can be backed up, geographically distributed, etc...

I asked Katie Martin to do my homework for me on bluesky and she obliged:

Here is a fun activity sheet just for kids like us!

Of course she's on Bluesky

"I'm not selling!"

Good. Please never do. I have to retire on this shit, and I can't have you dipping out of this long-range pyramid scheme too early.

Replying to Avatar Rich Nost

# Making Some Mead

I am a beginner, so I am making this simple.

The goal: Make a gallon-ish of medium-to-high-gravity mead.

===

## Ingredients:

5g packet of LALVIN K1-V1116 wine yeast:

0.5 teaspoon of Yeast Nutrient:

2.5-3.0 pounds of local, raw wildflower honey:

Local natural spring water; whatever helps the honey must hit a little over a gallon:

10-14 lbs ice.

===

## Equipment:

1 kit small primary fermentation bucket, for a gallon-ish of must (honey+water)

1 kit airlock:

1 All-Clad Stainless 6 quart stockpot. A gallon reaches just over the inner handle rivets.

1 Rando cooking thermometer I had sitting around:

1 Kit sticky thermometer boi (didn't use):

1 Hydrometer (didn't use, see What Went Wrong section):

1 Packet No-Rinse Sanitizer

1 Plastic storage container for sanitizing equipment and chilling the pot with the heated must:

1 cleaning spray bottle for on-the-spot sanitizing

1 stainless spoon

===

## Process

1. Fill plastic tin with hot water up to just below honey jar height. Place jar(s) of honey in hot bath to warm up the honey for 10 minutes

2. While honey is warming, fill primary fermentation bucket with gallon of warm tap water and mix sanitizer in; (in an amount according to sanitizer instruction, e.g. 1tbsp per gallon of water).

3. Mix sanitizer with spoon until dilluted. Cover bucket with lid tightly and agitate to thoroughly coat inside of bucket in sanitizer.

3. Open bucket. Put equipment in sanitizer solution (spoon, airlock, hydrometer). Close bucket.

4. Place stock pot on oven, and pour out honey into it. Use a clean, sanitized and dried, spatula or spoon to scrape walls of jars to get as much honey into the pot.

5. Turn on burner to medium-high

6. Pour spring water into pot and stir with the sanitized and dried spoon. You now have must (honey+water mixture)

7. Turn heat to high, hold/place thermometer in must, and stir ocassionally

8. While must is heating

a. empty tub and make an ice bath with tap water and the ice.

b. use primary bucket spigot to fill spray bottle with sanitizer solution. Use this spray bottle to spot-sanitize any equipment youre not sure about. Bettwr safe than sorry.

c. Open bucket, remove equipment, and pour out remaining sanitizer. Place sanitized hydrometer and airlock aside on clean paper towel.

d. Return to must to stir occasionally and measure temperature

9. Heat must to 155°F. Then remove from heat.

10. Carefully place stock pot in ice bath and cool must. Cool must to 80°F.

11. Remove stock pot from ice bath. Pour must into primary fermenting bucket.

12. Measure out yeast nutrient for 1 gallon must, per packet instructions (e.g. ½ tsp per gallon) and pour in bucket.

13. Pitch entire yeast packet in bucket.

14. Cover bucket with lid. Ensure it is tight.

15. Spot sanitize airlock and place in lid hole of bucket.

16. Gently shake bucket to agitate mist, nutrient and yeast.

17. Place bucket in cool, dark place that will be between 65°-70° F, elevated and stable above the floor (like on a step stool or pile of books) to keep temperature stable.

Brew day is done!

===

## Things that went wrong

1. 1 gallon of must is too shallow for my hydrometer, so I couldn't get a starting gravity reading.

2. Nervous about must temperature at time I pitched yeast. We will see.

## Addendum:

Found the hydrometer tube in the kit. Took 8oz sample and read 1.090.