Abel Prasad is a writer , he is writing a personal blog, but also writing about many other topics. From short motivational texts to daily life advices, you can read a lot of interesting things on his personal blog.
He is also discussing about important topics at this time like losing weight or wisdom toughts.
Here is a small quote : Drink a little water. by drinking cold water it can help to burn up to 100 calories. Just as the body burns more energy keeping the body temperature stable in cold conditions, so too does it have to work harder when we expose it to cold liquids and foods.
You might also want to join a gym but I think i’d rather drink cold water and coffee and go for walks…..
You can read more about Abel Prasad…
Abel is also running a hydro products / home brewing business, you can check it here https://bbhydroaustralia.com.au/. Here are some home brewing tips :
Aerate the Wort
These next 3 tips all deal with yeast. Why is yeast so important? Simple. Brewers make wort. Yeast makes beer. As brewers, we can’t control the billions of yeast cells charged with that lofty task, but we can certainly influence them and help them out along the way.
Boiling drives off the oxygen dissolved in the wort, which yeast needs for healthy reproduction. If that oxygen isn’t added back, the yeast can become stressed, leading to the development of off-flavors during fermentation. The cheapest way to aerate the wort is shaking the hell out of it for several minutes. Once you have the wort in a sealed, sanitized carboy or bucket, place a folded towel on the ground and vigorously rock the full carboy or bucket back and forth until it’s good and frothy. I do not recommend picking the carboy up and shaking it back and forth. Carboys are dangerous, brittle, and unforgivingly messy if dropped.
Wort chillers are worth it.
One of the best ways to reduce the likelihood of your beer getting contaminated is to chill the wort as fast as possible, dropping the temperature from that dangerous range that evil bacteria just love. Many beginning homebrewers accomplish this by submerging the brew kettle in an ice bath in either a large tub or the bathtub. Depending on how many bags of ice you purchased (additional expense), this can take anywhere from 40 minutes to well over an hour.
You can save a ton of time, eliminate hassle, and reduce the risk of contamination by purchasing a wort chiller. These come in many shapes and sizes, but the most common is a coiled immersion chiller. Immersion chillers usually cost $50-$70 and can typically chill 5 gallons of wort in 20 minutes or less. You simply hook a cold-water source up to the immersion chiller, add the chiller to your kettle for the last 10 minutes of your boil to sanitize it, and then turn on the water after you’ve removed your kettle from the heat source. The chiller does the rest, and is surprisingly easy to clean when you’re finished chilling your wort. (Plate chillers are also available but are a little more complicated to use and cost considerably more.) Learn more about ways to cool your wort, different wort chillers, and how to make your own wort chiller.