Thanks. Did you get it working?

you need to install the nwcprovider plugin

down bad lmfao

gamestop could have bought billions of dollars worth of coin at ~$75k but hesitated 😂

Hear that

What's the Axel Rose pump?

Would you rather sell Bitcoin when you think its peaking this yr (it's not) or take a loan on it?

"Why does you pee always stink in the Spring?"

Me:

Any bitcoiners making custom stickers?

*Okay*. I have two 1 gallon primaries going now.

The first was a messy Saturday attempt that involved needlessly heating the must.

The second skipped the heating and was conscious of the must temperature before pitching the yeast, and I also got a decent gravity reading. I used an LD Carlson nutrient booster straight up mixed into the must before pitching.

This weekend, I will try another gallon with propery rehydrated yeast with something like Go-Ferm.

And one more gallon will include a schedule of meted out Fermaid nutrient feedings throughout the week.

This is mostly for practice and to understand how these practices result in differences of time, gravity, and taste across the various experiments.

Okay, but is this actually a thing? Seems like you'd just be spraying your mouth bacteria straight into a carefully sanitized environment.

That makes sense and close to what I've done for bucketing the primary. That is for the sanity check.

You can just do Bitcoin

When you stir it to degas for the first week, what is your sanitization process? Do you mix a no-rinse each time and dunk/spray the agitating tool (spoon, spatula, whatever)?

bitcoin devs would rather argue using op returns than use nostr

Can you pay your rent with Bitcoin in a way that your landlord doesn't have to be a bitcoiner?

A NoCoiner is asking.

I did that. Now it's bubbling. Yesterday, I threw together same recipe except didn't heat must. How vigorously should it be bubbling in a couple days?

How much should we trust Saylor? That’s the question top of my mind tonight…

Seems like a complicating step that can cause the yeast to get stressed if you don't cool it low enough. Maybe I screwed it up. We'll see what the airlock says tomorrow.

Purpose is to pestureize

# 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.