alzymologist
@alzymologist@sopuli.xyz
- Comment on First time seeing a tree mushroom grow upward 1 hour ago:
Might be just trunk rotated after the fruit body grew. These must be perennials I think.
- Comment on I have this corner in my basement 1 day ago:
another suitably sized thing I wanted to build for some time is hot drinking water thermostat with zones for diffirent temperatures, like self-refilling gradient samovar column. To have fast and easy access to decent amounts of water of various temperatures in kitchen. Then you can instantly make perfect tea!
I wish I had more time for this project.
- Comment on I have this corner in my basement 1 day ago:
not a good idea in kitchen, gases and aerosols will harm things both ways.
- Comment on I have this corner in my basement 1 day ago:
does it have integrated vacuum/steam generator? Where would the exhaust go?
- Comment on Finish the story, chat. 1 day ago:
Nah, that’s more like russian “if grandmother had balls, she’d be grandfather”
- Comment on I have this corner in my basement 1 day ago:
Looks like a place for fermentation vessel.
- Comment on Who is the enemy? 3 days ago:
dentists hate sugar drinks (I’m with them on this one) ophthalmologists hate screens urologists hate themselves
- Comment on Barley wine 5 days ago:
8kg pale 0.7kg crystal medium 0.3kg crystal oak 0.5kg chocolate 0.5kg torrified wheat
final volume 15L
Utilization could be better, but that’s zen approach we are trying - literally only large kitchen kettles and colander, I’ll make a post about this idea later. It works, but not so good on heavy stuff. But then fancy equipment doesn’t work with this well either (actually often worse). Heavy mashes are not so simple.
- Comment on Barley wine 5 days ago:
It’s naturally carbonated with teaspoon of sugar (not really yet), OG 1100 FG 1036 (at bottling). Thus about 9%. This beer survived heat wave (we should have bottled it sooner but it was so hard to do anything). It tastes super malty, balanced with powerful bitterness. Most of hop smell comes from lightish dry hopping. Like creamy bread.
- Submitted 5 days ago to homebrewing@sopuli.xyz | 8 comments
- Comment on Doctors hate these simple tricks. 1 week ago:
- What did you do with my foreskin?
- Excuse me, but I do not really think it’s an appropriate thing to ask, after a flu shot… maam.
- Comment on Let's hear it, little lemmings. 1 week ago:
sounds like 10/10 workplace harassment
- Comment on Let's hear it, little lemmings. 1 week ago:
nah he is just a lucky slop
- Comment on Let's hear it, little lemmings. 1 week ago:
Newton to talk about philosophy Leonardo to talk about art Feynman to tell each other funny jokes about lock picking and messing with people; hate each other at approximately 2:15, not enough time for fist fight, ah well
- Comment on Tried out a filter the other day... 3 weeks ago:
Try Red Star - Montrachet, it was pretty solid.
- Comment on How do I get started designing and making and/or acquiring my own pcb? 3 weeks ago:
This is a fine approach too. Just be aware that most modern mcu would be a hell to mount on DIY. Also, this works on literally any paper with super bold print setting.
I would recommend trying copper-based etch, it’s easier to work that FeCl3 (it’s transparent, to begin with, and not as corrosive to other stuff)
Also, I’ve heard some dudes made really nice stencils for paste with some cheap hobby blade CNC tools on cardboard, there are models that have orders of mad higher precision than advertized. Never tried this myself though, lazer cut stainless steel plates from factory are just soooo good (and also a source of high quality steel in a workshop when you don’t need them anymore, they make perfect wood scrapers and such)
- Comment on Tried out a filter the other day... 3 weeks ago:
Whoa, then I have a solution for you: get particular strong profile red wine yeast and throw it in white wine must! As easy as that!
I’ve made mead that tastes like red wine, and like white wine (and like mead too). It’s mostly the yeast, color is secondary.
- Comment on How do I get started designing and making and/or acquiring my own pcb? 3 weeks ago:
oh, and do not be afraid of surface mount. It’s actually easier than it looks, especially if you were smart and did order a stencil (otherwise it’s a toothpick and paste, nothing too hard, just… so slow that paste will dry out).
paste recommendation: ChipQuick. Surprisingly, stuff from hobby shop works better than many professional products, even in professional settings. I had my team leaving spatula on stencil printer for months, just warm it up a but and it’s like new. Magic.
- Comment on How do I get started designing and making and/or acquiring my own pcb? 3 weeks ago:
Eagle is dead. KiCAD is certainly the choice, both from starting hobbyists and for high level professionals. Order you PCBs somewhere, order stencil. Buy components yourself, solder yourself, make stencil holder from cardboard. Do not mess with assembly orders unless you’ve learned how it works at home. Get a fan and soldering iron, relly good tweezers (I recommend Tweezerman not made in China, absolutely best gear even though it’s made for other purpose, works for electronics and electron microscopy sample handling).
Really weird fact: AI is useful for converting datasheets into kicad models, sometimes even 3D. Finally some dumb menial task worth of AI - format conversion. That’s that those damn things should be used for.
- Comment on How do I get started designing and making and/or acquiring my own pcb? 3 weeks ago:
Altium is nonfree shittyalternative for kicad by now. Don’t. Especially for hobby.
- Comment on Tried out a filter the other day... 3 weeks ago:
Actually I saw guys filtering red wine into white. You need something like sterilization filter (0.04 um) and tangential flow so that it does not clog. We all should start using tff technology, it’s just so awesome.
- Comment on Tried out a filter the other day... 3 weeks ago:
From my experience, sqeezing fruit pulf through filter just makes coagulation harder. Just leaving it in fermenter for half year or more results in laser clear fluids upon gentle decantation.
- Comment on I should call her. 3 weeks ago:
In rationalist hell there is a special teapot for people who color SEM images
- Comment on The physics of sunlight hitting a solar cell 3 weeks ago:
Mostly correct; the issue with UV is that photons are powerful enough to induce permanent defects, so for outdoor solar cells a UV filter is usually installed, that blocks some photons, yeah, with obvious downsides. Eventually though it degrades too. So efficiency goes down to certain percentage and then practically it just keeps going unless structural damage occurs, like something falling on a panel and breaking it - quite common event at this long lifetime.
also thermal photons that do not get absorbed in state transition could be absorbed by thermal phonons and electrons of comparable energy just heating the panel up. They only go through cold silicon.
- Comment on Lemon, ginger and lemon balm beer 3 weeks ago:
These mad plants crawl everywhere. Sure, I have those bonsai trees I care for, but spending this much effort on a grass seems a bit mad. I’ll try to grow it a winter garden. I think the edge of native grasses comes mainly from winter fungal activity under snow that they somehow benefit from; if I manage to exclude that from local system, things might change.
- Comment on Lemon, ginger and lemon balm beer 3 weeks ago:
Somehow, this plant gets mauled by local grasses in my garden. I’ve tried growing this weed many times, sourcing from different places - I had experience with mint relatives as being super invasive - but every year, it just doesn’t stand to competition here. Savo biomes are mad.
- Comment on Lemon, ginger and lemon balm beer 3 weeks ago:
Drying is usually not so much matter of time as matter of OG and yeast strain. OG1090 mead dries to completeness faster than 1120 going to medium (and then staying there forever). With beer, it’s harder to pintoint the turning point, as beer yeast is much more diverse. There is also matter of non-fermentable sugars content that will never disapper. And you’ve got to have vigorous healthy fermentation to make it in time to bottle with enough active yeast if you plan natural carbonation.
- Comment on A spruce and a mushroom 1 month ago:
Actually I’ve seen scientific papers that did just that - hydroponically kept a root alive until full colonization. I wouldn’t attempt that, I have plenty of actual living forest to mess with this extremely complicated system in a jar, knowing it is possible feels enough, pushing it further is not worth the effort. At least now.
- Comment on A spruce and a mushroom 1 month ago:
They actually sell seedlings inoculated with mycorrhiza I think. My wife speculates, that too vigorous mushroom as they get in monotubs will totally turn from symbiotic to predatory, as is customary in this world.
- Comment on A spruce and a mushroom 1 month ago:
Yeah, was surprised as well, but it looks correct and they grow locally a lot. I’ve seen fruiting body growing smaller than normal in my constrained growing experiments (but also larger than normal sometimes).
