Timeline for What might kill a ginger bug - fact and fiction?
Current License: CC BY-SA 3.0
15 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| S Sep 30, 2020 at 20:03 | history | bounty ended | 17784 | ||
| S Sep 30, 2020 at 20:03 | history | notice removed | 17784 | ||
| S Sep 26, 2020 at 17:05 | history | bounty started | 17784 | ||
| S Sep 26, 2020 at 17:05 | history | notice added | 17784 | Reward existing answer | |
| Sep 7, 2020 at 7:02 | answer | added | LOlliffe | timeline score: 1 | |
| Feb 17, 2018 at 10:03 | comment | added | barking.pete | Sugar in canned preserves does not help avoid botulism. Acidity is a much better factor to avoid botulinum poisoning. | |
| Jan 12, 2018 at 15:05 | history | protected | CommunityBot | ||
| Jan 11, 2018 at 15:32 | answer | added | barking.pete | timeline score: 0 | |
| Mar 22, 2017 at 20:52 | history | tweeted | twitter.com/StackHomebrew/status/844653122849030144 | ||
| Feb 25, 2015 at 18:20 | comment | added | gdoug | Yes, using distilled water. | |
| Feb 25, 2015 at 7:01 | comment | added | piojo | For step 2, I assume you're also using distilled water? I ask only because boiling isn't enough to remove the majority of the chlorine, and will remove almost no chloramine. | |
| Feb 21, 2015 at 4:13 | answer | added | Dean Brundage | timeline score: 5 | |
| Jan 22, 2015 at 2:49 | answer | added | Pepi | timeline score: 0 | |
| Jan 21, 2015 at 18:53 | review | First posts | |||
| Jan 22, 2015 at 14:07 | |||||
| Jan 21, 2015 at 18:47 | history | asked | gdoug | CC BY-SA 3.0 |