When the CTO decided that he wouldn’t do anything about my work getting sabotaged by a busy-body from another department. As soon as I had signed a new contract, I handed in my notice and told our head of HR (who was very understanding but ultimately powerless) all the reasons why I quit. They didn‘t even try to make me a better offer. I don‘t think I did anything wrong, in fact the CTO had awarded me the company’s “tech employee of the year” award just 3 months earlier.

Middle of the road: pay your employees in ping pong tables, increase monthly ping pong table quota.

Couldn’t he have just started a blog, like a normal person?

The ironic thing is, we have a quasi-official definition of what “woke” means from one of DeSantis’ goons:

https://www.fox13news.com/news/what-does-woke-mean-gov-desantis-officials-answer-during-andrew-warren-trial

The governor’s general counsel, Ryan Newman, said, in general, it means “the belief there are systemic injustices in American society and the need to address them.” He added that DeSantis doesn’t believe there are systemic injustices in the country, reports Florida Politics.

male descendant of a prostitute.

Which Nazis abroad do you mean exactly?

I strictly only drink afterwards. During brewing, I want to keep a sharp mind so that I don’t mess anything up, and just stick to the plan.

After everything is done and cleaned up, I’ll happily have a few beers and a pizza.

All Zionists are religious nationalists.

Ever heard of Socialist Zionism? The most important branch of Zionism in the first half of the 20th Century, decidedly leftist, decidedly socialist with some collectivist elements (kibbutzim for example), often areligious while remaining culturally Jewish, and a fairly strong advocacy of Jewish-Arab cooperation in its base, at least in the 1920s and 1930s.

Weyermann is selling a liquid malt extract made from smoked malt with a touch of roasted malt for colour that they call “Bamberg Rauch”. If you can find it, you could use it as your base.

You didn’t sell the recovery tool, you sold the warm and fuzzy feeling that somebody was looking out for them.

Address, phone number, credit card and all.

Oh wow. As someone who used to work in Fintech and who built a PCI-DSS compliant system got it successfully certified, it would be a shame if somebody reported that company for violations that could get them to lose their PCI-DSS certification. I mean, do they just bribe their PCI-DSS auditor to overlook this, or have they just managed to hide this blatant issue so far?

Sounds like you escaped a violent theocratic cult.

Making alcohol-free or low-alcohol beer that tastes good is actually really hard and is still actively being researched. Because of reasons, it’s even harder at homebrew scale.

The main methods are:

• biological method, aka arrested fermentation: low OG wort, ferment only briefly, then chill down hard to stop fermentation. Similar to what @plactagonic@sopuli.xyz described. You can further reduce the amount of alcohol produced by selecting a maltose-negative yeast, such as Saccharomycodes ludwigii or a maltose-negative Saccharomyces cerevisiae strain, such as Lallemand LalBrew LoNa, which has only been released recently.
• physical method, aka dealcoholization: brew a normal strength wort, let it finish fermenting, then remove the alcohol through vacuum distillation or non-porous membrane distillation.

Each of the methods have their drawbacks. If you use a maltose-negative strain, you need to be able to pasteurize your beer, otherwise infections are inevitable. This is the reason why LalBrew LoNa is currently not sold to home brewers, as Lallemand does not think that home brewers will be able to reliable pasteurize and use the yeast correctly. The beer will also taste worty and sweeter than regular beer. Dealcoholization on the other hand is basically impossible to do at home. It also leaves behind a thin-tasting beer with unsatisfactory mouthfeel. Recent research has shown that the best tasting non-alcohol/low-alcohol beer can be produced by blending two beers made with these two methods.

Ah, yes, we can see it with all the communities running their own Mastodon servers and extracting the maximum of wealth from their users. /s

Remind me what was the lawful order in “I’m going to put a bullet in your head”?

The video also shows how the police officer told him that he’s gonna get a bullet in the head.

I disagree. The carbonic acid tingling on your tongue is what makes water not boring to me. I have to be really thirsty to actually want to drink uncarbonated water, but with some bubbles in it, it actually makes it a joy to drink.

This is a one-way hash.

.

Celsius is also kinda arbitrary, but at least it sets its 0 and 100 to very fundamental, observable temperatures, namely the points where the state of matter of water changes. There are more constraints to it of course, in particular atmospheric pressure, and the modern definition of Celsius is actually purely based on Kelvin (which in turn uses the Boltzmann constant), but as long as you’re not high up in the Andes, everybody can observe a pretty good approximation of it.

Its prevalence is also the outcome of a long process of many different scales. In 19th century Europe, before Celsius completely took over, Réaumur was also very popular. It set 0° at the freezing point of water and the boiling point at 80° under normal atmospheric conditions. Thinking about it, it’s quite wonky to do that, but at least it’s easy to convert to and from Celsius. On the other hand, the similarity in temperatures makes it slightly harder for plausibility checks.

I ran into this when researching the history of some stuff and the specific scale was not always included, but the temperatures in the particular context both made sense as Celsius and Réaumur. That’s when you then have start digging through a whole early 19th century 500 page book printed in a German Gothic font just to see whether the specific temperature scale is mentioned anywhere.

I’m really not creative at all about naming my beers. But then it’s not hard to distinguish my beers as I don’t brew as often as I used to. So I can refer to my beers as “the 2022 Czech Dark Lager”, “the 2021 10° Vienna Lager”, “that Saphir-hopped German Pilsner” and “last year’s osmička” (osmička is a Czech term for a beer with 8°P original gravity).