I’ve never had any issues with it, but I haven’t brewed anything this year due to lack of free time, so maybe/hopefully just a bad batch from SafAle?

I’ve heard nannyberries are tasty, but I’ve only ever seen them unripe in the summer. Maybe some day…

I actually switched to Ubuntu full-time way back in 2006 when I went back to school (anthro major), specifically to help me focus when using my computer and not get distracted by playing video games. Of course, nowadays with wine and proton on steam, that might not be as effective. But it worked well for me, never experienced any issues with word docs opening in libre office (or rather open office back then) or vice versa. There was once or twice where I had to use a computer in the lab in the library to run some niche program or another for an assignment, but not a big deal.

Refractometers are one of the most misunderstood tools in home brewing. The two biggest mistakes are using the sg side of a dual brix/sg scale (the conversion is non-linear, and the scale will likely become increasingly off between the two the higher the gravity), and using one like a hydrometer, ie simply subtracting final from original gravity. Instead, only use the brix side of the scale, and use a calculator such as this one to determine the actual specific gravity/abv once fermentation begins: https://www.brewersfriend.com/refractometer-calculator/ (don’t worry too much about the Wort Correction Factor.) Do that, and your refractometer will be your best friend.

You mean the ones where all the comments say [deleted]?

I believe Bhutan is generally considered to be the happiest nation, but I’ve never been there, so don’t quote me on that.

Xcrement

Fourth paragraph from the end:

Scholars have speculated that the ointments often mentioned in accounts of such flight might have functioned as hallucinogens, producing sensations of flying. The most thorough study of these accounts, however, finds that such references rarely appear in voluntary testimony. They come instead from authorities recording, and often reshaping, what accused witches said.

Don’t be that asshole who tosses everything out of the dumpster and leaves it strewn around the parking lot or wherever. That shit doesn’t pick itself up.

Depends on your meadmaking technique, but the process is likely pretty similar. Apple juice, like honey, is low in assimilable nitrogen, so you’ll want to add a nitrogen source (DAP, fermaid, generic nutrients, etc). It is high in sulphur containing compounds, which the yeast will use in lieu of nitrogen, so if your nutrient levels are too low, you’ll know from the smell. The lower gravity of apple juice also means the yeast will be less stressed, so you won’t need to age nearly as long to get a drinkable product. Also, I find a neutral ale yeast to be preferable to a wine yeast, like Nottingham or safale S-04.