Skua

joined 1 year ago
[–] Skua@kbin.earth 3 points 1 day ago (1 children)

That's more or less where I'm at too. I do have to recognise some personal bias though. Partly because I don't know that much about the Indus Valley Civilisation. Partly because for some reason I find it quite frustrating to not have a "proper" name for a society when talking about them, even though I completely understand on a rational level that we just don't have enough information to know what they called themselves

Still, I totally understand how someone could become fascinated by this society in particular. We have so much evidence but never quite enough for solid answers in so many cases. It's a tantalising mystery

[–] Skua@kbin.earth 4 points 2 days ago (3 children)

This is arguably more of a Sumer question, but how do you feel about the theory that the Indus Valley Civilisation can be identified as the Meluhha that the early Mesopotamians traded with?

[–] Skua@kbin.earth 26 points 2 days ago (1 children)

Clock towers are way older than the industrial revolution and also occurred in quite a few different societies, so probably not as a general rule. There are a couple in England and France (Salisbury and Beauvais cathedrals) that are 700 years old, and if you include non-mechanical-clock timekeeping devices like sundials and water clocks then you can go back even further. I could imagine that it's quite possible that there was at least one instance where this was caught and people arranged for some kind of separate public clock, though

[–] Skua@kbin.earth 13 points 2 days ago (1 children)

Mongol guy's font change has been living in my head all afternoon. Why is it only him? Why does getting the Mongol empire make him start speaking in a Charles-Rennie-Mackintosh-looking font? Like, the artist obviously likes to play it loose with typefaces in the rest of the comic too, but this one guy seems like the centre of the typographical attention and I do not understand the choices made

[–] Skua@kbin.earth 4 points 2 days ago

Well, one of several

[–] Skua@kbin.earth 7 points 2 days ago (2 children)

I'd argue it is the same thing, it's just that the Roman Empire lasted so long and it was changing the whole time, so it's often necessary to compartmentalise it to a degree

[–] Skua@kbin.earth 20 points 2 days ago

I would say yes, just a very short-lived one. I'd struggle to come up with a definition of an empire that excluded Nazi Germany short of just arbitrarily imposing a minimum required lifespan. It was definitely a large, powerful, expansionist state that conquered other areas in order to subjugate them for the benefit of a metropole. The Reichskommisariats were basically intended as colonial administrations, not to mention client states like Slovakia

[–] Skua@kbin.earth 3 points 2 days ago

Nobody told Turgut Reis, sign needs more tapping

[–] Skua@kbin.earth 11 points 2 days ago

To explain more specifically for those that are, like me, curious but unfamiliar:

  • Top left of each of those keys is the Danish layout
  • Top right is Norwegian
  • Bottom right is Swedish
  • The Å is the same in all three so it can just be by itself
[–] Skua@kbin.earth 17 points 3 days ago

Lamb season always makes me smile. My mother used to absolutely melt when she saw them, so it's a happy reminder of her

[–] Skua@kbin.earth 14 points 3 days ago

Farmers, I assume. It was a small village with a lot of farms

[–] Skua@kbin.earth 3 points 3 days ago

Daily Akari 😊 Wed Jul 30, 2025 ✅Solved in 16:09✅ https://dailyakari.com/

This one just about got the better of me. No idea why I had so much trouble with it

 

I brewed two rough versions of this sahti recipe over the winter, the only difference each time being the yeast that I used (and any mistakes that I made). The first batch used Mangrove Jacks M42 ale yeast, the second used a sourdough starter made over the course of two weeks with Bioreal fresh organic yeast and some basic bread flour. Each one was clarified with fungal chitosan, although I can't say I was particularly impressed with the results - it seems to have killed the ability to form a head without really clarifiying it much. Each also got a small amount of priming sugar in the bottle and at least a couple of weeks before drinking (save for a pint for me during the bottling process).

Appearance: Basically identical.

Process: The brewer's version fermented for two weeks, the baker's for one. I would have left it for the full two weeks, but it had clearly stopped any significant activity by that point.

Alcohol content: The brewer's yeast went to about 5%, the baker's to about 2%

Scent: The juniper is predominant in both, but significantly more present in the baker's version.

Flavour: The situation with the scent is reversed here, surprisingly, and the brewer's version has a much bigger presence of that fresh and resinous juniper. tasankovasara on this community described their own experience with baker's yeast as being banana-like, which I think is a reasonable description. It's not a powerful presence, but it's definitely there.

Mouthfeel: I was surprised by how different this was. The baker's one is far more astringent. Not unpleasantly so, by any means, but significantly more. Additionally, it has done far less with the priming sugar, having only the faintest hint of carbonation. I assume that was simply a case of the yeast not tolerating the level of alcohol and having virtually nothing left to work with on the sugar.

Overall it was a worthwhile experiment, but I think I will keep doing it the non-traditional way with brewer's yeast. Sorry Finland. I promise not to do it in your country. I would be interested in trying out kveik yeast as a halfway point, though. I used an ale yeast simply because I wouldn't have been able to keep the demijohns as the higher temperature that kveik wants, so that may have to be a summer project.

 
 

I'm no master photographer, I'm afraid, these were all taken on my cheap phone. Fortunately the subject matter does a lot to make up for it

 
 

Thou shalt not criticise the Russian invasion of Ukraine on .ml

https://cdn.imgchest.com/files/84apcmz2dz4.png

 

Shoutout to poleslav for telling me to ignore the thermometer and giving general encouragement. My distillation efficiency was absolutely terrible and I got the balance of juniper and hibiscus way off, so it's sweeter than I intended, but it's definitely pleasantly drinkable.

For those that can't read my handwriting, it was a super basic barley mash to make the base alcohol, then juniper, hibiscus, rose, and elderflower as botanicals.

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