pay back

1. (transitive) To pay (a debt or the lender) so as to provide the entire amount of money owed.
2. (figuratively) To avenge, to exact revenge.

Here I am using the 2nd meaning.

It was signed in 2024.

Well, yes. Countries had an agreement, and some of them broke it unilaterally. How Russia is to pay back for that is the open question.

“Just don’t be logged in” is not gonna be enough, if the device is the same as you normally use and you haven’t taken extra steps to make sure the device isn’t identifiable. I’d recommend doing this from a public library computer or similar public device.

They could just change the license of their codebase, if that’s what they wanted to do. No way in hell they care about users enough though, and probably most windows users still don’t care enough even about this to jump ship.

I don’t drink the whole sample because it tastes so bad. But I don’t pour it back in either to minimise risk of contamination.

Styrian Savinjski Golding, which I used both for bittering and aroma. I do already always taste the chilled wort post-boil after measuring the OG, mostly out of curiosity moreso since I don’t really yet have a clear grasp of what that might say about how the beer turns out. Interesting tip to taste the ingredients after taking them out. Although I only have one hop bag that I added all of the hops and tea into at different times, not sure if that complicates it (I used to not even have the one, but I figured it’d make siphoning, cleaning etc. easier). Would the “trash” (used mash, hops etc.) being bitter indicate that the beer will also be bitter or is it inversely related?

yea both. I was tempted to use only tea for bittering but figured I’d try something safer first for a few reasons.

1. It’s hard to find information about how much tea to use to get an appropriate level of taste and bitterness.
2. Virtually all of the english-language sources ^(seeing as I’m nowhere close to fluency in chinese or any other language that might have more sources available on this topic)^ I could find online were using both.
3. Since the recipe it’s based on was such a success I figure even if you can’t really taste the tea in this, it should still turn out good. The only other change I made was replacing the yeast strain (I tried to pick a similar but cheaper yeast this time around). Though it’s also possible that eg. my temperature control during the mash the first time around was poor enough to have an impact, since that one was my first own brew ever.
4. I’m not doing micro-brews at this point (am using a 25 liter pot) so I don’t want to risk making an undrinkable batch if I can help it.

I only have one fermentation vessel and I’ll be making a stout next (looking forward to that, I have it planned out already) but after that I’ll take into consideration the outcome of this brew for my next tea beer. I’ll be bottling it in just a few days here I think.

Currently a belgian blond ale infused with black ceylon tea (added 7 g/l for about 4 minutes at flameout). It’s my first tea beer, I already did a very similar recipe minus the tea and it turned out great so I have relatively high hopes.