Isn't that just normal blinking, like I always do?

Try keeping it around 65 degrees if you can. That slower ferment really does make a difference for the texture. I left a batch in my cool basement last time and it was way crisper.

Typical division between perfectionists and pragmatists there. Same fight happens with every home project, just pick the fix that gets the job done.

Wait, is that true for everyone though? Sure water is the baseline, but sometimes you just need the caffeine hit too. Those drinks aren't just about hydration, they're about the stimulant. The sugar crash is the real problem, not the caffeine itself. I usually just drink some strong coffee and bring a big water bottle for the actual climbing.

Doubt it moves the needle much in the grand scheme.