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Posted: 3/4/2022 12:04:06 PM
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Product documentation seems to be a lost art. Even if you can download a manual, it’s very likely that you won’t get all the information you need. I guess it’s a plot to get us to buy . . .
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lfr5303
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aggi99
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Posted: 12/16/2022 4:24:04 AM
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Yesterday I warmed a little half and half, only a little warm to the touch, before mixing in the inulin, then proceeded as usual. Worked like a charm. Thanks, Bob.
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Lorne
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Posted: 2/16/2023 6:38:03 AM
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Quoted From gigi22:
I have great success with the Anova Sous Vide device in a large stainless steel stockpot and 1) Mason jar.
This is what I use. I have had good success with this method. I can do 5 jars at a time.
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AinmYogurt
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Bob Niland
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Posted: 3/21/2023 2:29:10 PM
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Bob,
Thanks again.
Is it your experience that the LR SuperFood Starter Culture is easier to make than the gastrus?
Is it as good (in terms of benefits, like sleep, etc)?
Paul
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Bob Niland
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Posted: 3/22/2023 8:20:23 AM
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For making Reuteri with Gastrus, is 97 the best temp?
I have heard that the bacteria in Gastrus prefer 97.5.
I have the luvele, which offers 97 and 100 and 104.
Thanks.
Paul
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Bob Niland
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Posted: 3/22/2023 9:07:32 AM
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If my gastrus/luvele is set to end at 1 in the morning, when I am not available, can you just leave it alone until you get up at 4?
Will that ruin everything?
Paul
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Bob Niland
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Bob Niland
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Bob Niland
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Bob Niland
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