True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Alcoholic drinks from Häme
Sahti is a strong Finnish farmhouse beer of barley malt, often with rye, flavoured with juniper. The mash is long, the wort runs through juniper twigs in a trough and is not boiled, and baker's yeast ferments it fast. It is drunk young, within a week or two.
| Barley malt, often with rye | Malted barley is the base; rye is common[bjcp2021] |
| Juniper twigs8 g per 19 L batch | In the mash; juniper boughs also line the lauter trough[laitinen-byo] |
| Baker's yeast31 g fresh (or 13 g dry) per 19 L batch | [laitinen-byo] |
| Hops | None or very little; 3–13 IBU in twelve sahti samples from southwest Finland[ekberg2015] |
| Starter | baker's yeast |
Total time across the recorded steps: 11 days – 12 days
What changes: Long, slow mashing turns the malt starch into sugar
Output: thick mash.
Microbes at work in this step
malt enzymes turn starch into sugar
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sahti is a strong Finnish farmhouse beer of barley malt, often with rye, flavoured with juniper. The mash is long, the wort runs through juniper twigs in a trough and is not boiled, and baker's yeast ferments it fast. It is drunk young, within a week or two. Made in 5 steps over 11 days – 12 days. The longest step, cold-condition and drink young, takes at least 7 days (Laitinen M) and runs at 0–11 °C (Laitinen M). Saccharomyces cerevisiae does most of the fermenting.
| Main step | at least 7 daysReported[laitinen-byo] | Cold-condition and drink young |
|---|---|---|
| Temperature | 0–11 °CReported[laitinen-byo] | Cold-condition and drink young |
Sahti uses baker's yeast instead of brewer's yeast and does not boil its wort. The wort is lautered through juniper twigs in a kuurna trough. Hops are few or none (3–13 IBU in twelve samples). The very strong wort gives more glycerol (3.1–4.7 g/L) than lager, wheat beer or porter, and almost no foam.
Sahti is neither pasteurised nor filtered, and its wort is boiled only briefly or not at all, so it keeps for only a few weeks. It is stored cold all the time. Lactobacillus needs at least 11 °C to work, so conditioning stays below 11 °C, with 0–5 °C preferred, and even half a day at room temperature can start souring. Heating the wort and using juniper and cold storage are the traditional ways to hold off souring. The BYO article warns that baker's yeast can re-ferment and build pressure in closed containers, so it prefers containers where pressure is easy to release, and it advises against storing sahti under pressure. Its safety note says a homebrewer who bottles must make sure the sahti has fermented to the finish, or risk exploding bottles.
Every number is labelled with how it is known. How this atlas is made
Sahti has been brewed for at least 500 years, often for summer weddings and other festivities. Brewers moved from their own yeasts to commercial baker's yeast in the first half of the 20th century. It is registered in the EU as a traditional speciality guaranteed.
