Just wanted to add to this,
Why do people make gear 6 months before they use it????
I understand that this is a hypothetical question you are asking, but surely you guys should understand that making gear in your kitchen is not lab conditions... There for all we can do is do the best we can, with what we have....
In which case I think it would be foolish to even consider making gear and leaving it that long before using it...
We do everythying we can to eliminate germs, (heat in oven) (BA to prevent further growth when its in the vial) but it is not perfect... Why leave a vial for 6 months or more before using it? Surely it only increases the risk of germs growing in our vial. Heat treating is not the be all and end all of killing germs... It is the best that we can do given the conditions...
I keep reading posts from people who make gear and wait 6 months and can't understand the logic in this. Its not like a bottle of wine, it doesn't get better with age, and waiting 3 months to see if it crashes isn't really ness..
Making gear is relatively easy, and quick... why not leave it in powder form for as long as possible and then convert it..... I,m not saying make it every week, but why not make enough for one cycle..
Plan it out on paper, count the grams and mix up the requred amount..
Regards
Mini Me
