no it’s not. but you should know what you’re getting into.

in the beginning of my PhD i really loved what i was doing. from an intellectually point of view i still do. but later, i.e. after 3 years doing a shitty postdoc, i realized that I was not cut out for academia but nevertheless loved doing science.

however, i was lucky to find a place in industry doing what i like.

so i guess my 2c is: think about what comes after the PhD and work towards that goal. a PhD is usually not a goal in itself. hth

merci pour le partage

thanks for the explanation. i guess it really doesn’t work as a meme if I’ve doesn’t happen to know this particular image.

why the down votes? https://scholar.google.com/scholar?hl=de&as_sdt=0%2C5&q=Serendipitous+Unexpected+Result&lr=#d=gs_qabs&t=1719082366270&u=%23p%3DlkBg6udHFQ4J

in my mind 4°c is sufficiently stable and should be stable enough to not have me worry about volume contraction influencing airlock activity. wikipedia says volume contraction should be minimal at these temps https://en.wikipedia.org/wiki/Thermal_expansion I’d say two days at your average temperature without airlock activity is sufficient to call fermentation done. cheers

i can see your issue here. but wouldn’t you want to aim for a somewhat constant temperature during fermentation? my understanding is that yeast will produce different aroma profiles with different temperatures. so depending on the style you are aiming for on would choose a different temperature. https://www.homebrewersassociation.org/how-to-brew/understanding-fermentation-temperature-control/

uh thanks for the update! I’m happy your beer is coming along nicely. personally I wouldn’t bother with hydrometer readings during fermentation. it sure is nice to see the numbers change but i find airlock activity to be just as good. i take a final reading after bubbling has stopped (only because I’m curious, never used the value for anything), and call it a day. anyways cheers!

thanks for the update!

do you have an update on how secondary is coming along?

in Germany this is boomer humor when referring to beer: chilled hops’ infusion