279 karma · joined April 20, 2022
[0] https://modrinth.com has a bunch of mods the kids have enjoyed as well.
This doesnt work. The water will taste nothing like the original desired base water profile. When water is carbonated the ph will drop (from say 7 to 4) and even when decarbed carbonic acid is still present from the process. In order to get the desired flavors just a ro water filter and build it back up to the desired profile.
This drives me crazy. I'm in a flow, distraction free via the full screen and break it to see what date or time it is. Even on a multi monitor setup. Which usually ends up meaning I get pulled out of that flow because I see a new notification on some other app or because I grabbed my phone to check that info.
Didn't the hype train around the word "gorgeous" for software run its course? To me its an immediate turn.
Vs ice which easily last long, long past 200k. I'm at 240k right now and it still performs perfectly.
As a side note on the newer ice vehicles I don't see how those terrible tablets that control everything will last long enough for the other mechanical problems in the cars to show up.
Which then leads to plumbing shops were the licensed plumber doesn't even work there and just rents out the license to the business so it can operate. Plumbing certs are a complete pyramid scheme.
[1] https://www.ttb.gov/regulated-commodities/beverage-alcohol/b...
Also as you probably already know brett, lacto and pedio are desirable sometimes.
The modern IPA is nothing like that anymore. Also its the aroma compounds of hops that breaks down so fast, not the bittering aspects.This is why you can store a Russian imperial stout (high hop bitterness, low hop aroma, very high abv) but not normally a double/triple IPA (high hop bitterness, high hop aroma, high abv) and defiantly not age a normal IPA or session IPA (high hop aroma, low abv).
*Some overly malty double and triple IPAs will age into a nice barley wine if given enough time.
A modern beer can, on a newer canning line, is superior to a bottle in every single way. This debate about bottles being better than cans is from years ago. Cans and especially the canning machines have come a very long way in the last 15 years. That is one of the many reasons why almost every brewery is slowly switching to cans.
In regard to aging beers, there are a many important factors. The biggest enemy in aging a beer is oxygen. Oxygen gives beer a cardboard, paper flavor or a very raisin-y flavor, eventually it makes the entire beer taste like soy sauce.
As you mentioned zero light in a can so no skunking, although brown bottles stored in a dark cool place don't experience much of this. But clear, green and other bottles do. Bottle caps slowly leak oxygen in over a very long time and is why you might see a oxygen absorbing material in the under side of some bottle caps.
On the flip side one majorly common way a can will go bad in aging is from a seal alignment issue. This is especially common in smaller breweries as automated seam inspectors are quite expensive. The seal will visually look great. But if you tear it apart and measure the folds its quite common for them to be a little bit off, which can slowly leak out carbonation and in oxygen.
I'm a huge fan of packaged on dates for beer.