alzymologist
@alzymologist@sopuli.xyz
- Comment on A spruce and a mushroom 1 day 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 day 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 day 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).
- Submitted 2 days ago to mycology@mander.xyz | 8 comments
- Comment on 1 week ago:
- Comment on 1 week ago:
- Comment on Can a Russian pls confirm 1 week ago:
As native Russian speaker, this is terribly rarely used in this full format (and it’s one among many), but genuine, I’ve heard it IRL.
“Тебя не ебёт, так не подмахивай”
This is highly and universally derogatory, you could expect to hear it from lowlife/criminal, which, unfortunately, is what most russians are lately, though. For russian nazi population, this implies that you are gay or a slut, depending on biological sex, and that’s close to your life worth nothing. For the rest, this is just something nazies would say to insult you.
The first part alone, though, is quite socially acceptable and overused. I guess, because it’s lost the whole lore behind it, and showing your knowledge of whence it came from kind of reveals that it’s not just an empty word, but you mean it.
I’m a bit hyperfocused on swearing, am I? Was one of my childhood’s special interests.
Honestly, “mind your beeswax” is also a rare gem, but not quite so rare.
- Comment on Can reading assholes be considered science? 1 week ago:
Mighty Shai-hulud!
- Comment on Our dancers have infinite curves 1 week ago:
One surface, one edge, one gender
- Comment on The x86 Still 3 weeks ago:
Ultimate heatpipe if condenser is replaced with reflux. Well, that’s what heatpipes are.
I remember cooking scrambled eggs on amd topped with a few coins.
- Comment on I'm not okay. 4 weeks ago:
I do not have a lawn, I have several ha of forest and grassland. I have about 25 nest boxes for wild birds, occupied 2/3 (last year I had a huge owl living in one!) and countless other nests, several snakes, snails and frogs, lynx and I see bear tracks and scats now and then. I keep bees and allow wasps to build wherever they like, there are lots of bumblebees everywhere and birds sure have something to eat. I mulch a lot and keep loads of rotting leaves. I mow with scythe when I absolutely have to clear small area. I know there are fireflies in Finland.
Never saw a single blink.
- Comment on I'm not okay. 4 weeks ago:
I’ve seen them once in my life, in Smoky Mountains, about 10 years ago. It was pretty much spiritual experience. The darkness came alive. I cried when I saw their luciferase smeared over windshield and glowing long after the creature was dead. I knew lots of lore about them, saw them in mass culture - never realizing I never saw one myself, even though I take care to notice all living things around, from bacteria and yeast to mycchorizal networks.
I live in Europe.
- Comment on If you can't make it yourself, store bought is fine 4 weeks ago:
Overpriced dophamine
- Comment on That's not how any of this works. 5 weeks ago:
That’s awesome, perfect conversation starter. Very smart design (and cute). Art with impact!
- Comment on Spruce tip beer ('tis the season) 5 weeks ago:
Overcooled sugar syrup (what people usually make by heating sugar in water and then cooling down) would technically be a suspension of sugar nanoparticles in saturated syrup. This should totally be more potent for chemical extraction than pure sugar, even after extraction of fluids into it which could only saturate it into syrup phase.
Throwing alcohol into beer preparation souds like illegal move in Finland an USA afaik, LOL
- Comment on Spruce tip beer ('tis the season) 1 month ago:
Actually, ectraction must be possible with honey then!
- Comment on Spruce tip beer ('tis the season) 1 month ago:
I don’t really think they heated that much, it’s oven temperature, and water was not driven away.
I think you are correct on “melting” part.
- Comment on Spruce tip beer ('tis the season) 1 month ago:
Awesome design! I’ll drop a few thoughts on it.
Darkening is just sugar caramelization accelerated greatly by acidity of tips. Just a small pH drop in moisture - and tips are tart - accelerates the process by orders of magnitude.
With high temperature, you lose some volatile stuff unless you have it all sealed (which itself is explosive). I think you can achieve similar extraction by alcohol groups (that’s what sugar does) by adding tips in secondary. But then you won’t have all this caramel. Caramel could come from specialty malt or sugar caramelized separately. Anyway, overdefined problems are just more refined tools for future experiments!
Was this tips extraction simple? And filtration?
- Comment on Getting serious now 1 month ago:
The main use of heaters in this setup is to make the “spring” of oscillatory heat system “stiffer”. This should make temperature oscillations faster and smaller in amplitude thus bringing process to more stable state. This is mostly important when you have set temperature close to ambient outside, otherwise you’ll inevitably leak a few watt through fridge insulation anyway, and if it’s not enough you can always prop the door open. Latter would lead to humidity buildup though. If you set process to 20C, obviously, no leak, huge slow oscillations on heating phase.
Then there is diacetyl rest, I’d just recommend taking that thing out for that.
- Comment on Dont call this number again, we uphold the laws of physics in this home 1 month ago:
After hanging out with Veselago I’m not sure I can handle the concept of “reflective-only” elements.
- Comment on Hawaiian volcanic rocks reveal Earth's core contains vast hidden gold reserves 1 month ago:
Of all the marvelous implications of proof of origin of hotspot plumes, we have to resort to the dumbest greed inducing clickbait headline. What a sad time we live in
- Comment on Least anticipated game in history 1 month ago:
I got this vibe from fridge. One of the reasons I often put some frozen hornets in those, no packaging. Deters people from doing stupid things.
- Comment on Least anticipated game in history 1 month ago:
Nah, top left is totally one of them hardcore STEM ladies from Uruguay
- Comment on Least anticipated game in history 1 month ago:
They are awful for cooking, believe me, I have a home lab.
Induction hobs are great for lab though, except for glass vessels, of course.
- Comment on What's brewing in May? 2 months ago:
I was just thinking of caramelizing very small fraction of honey for flavor this year out of curiosity, but with my small production it will have to be good honey probably, I’m not at scale where waste appears yet. Although there is a risk to suddenly inhetit an empire from my neighbor.
- Comment on What's brewing in May? 2 months ago:
Could be, the world is wide, though, and I’ll wait till we have more knowledge about it to place a name. Which does not stop me from culinary experimentation!
- Comment on What's brewing in May? 2 months ago:
A fellow beekeeper!
Bochet
TIL proper name for that thing when someone new to the art is being told to “boil your honey really well or mead will spoil”!
How are things done there on the other side of the world? Do you move your bees to fields with these flowers, or is it just arbitrary seasonal labeling that does not really mean you are really collecting that flower dominantly?
Would you want to try my bee sensors that listen to the bees every hour?
- Comment on What's brewing in May? 2 months ago:
We’ve got tired of just fermenting standard wort with different yeast strains for comparison, and we are starting full-sized batches of proper styled beer split and inoculated with very similar yet distinct yeast from the same class. The first in line are Belgian wits. Weather permitting it’ll be outdoor brews! Hopefully this would be fun experience, will try to post inspirational results here.
And spruce tips are coming soon as well, but not yet. There is ground elder everywhere, but I’m reluctant to give it a try in brewing, need to learn to ferment it with lactic first and see if it is any good to my taste.
Yesterday we’ve tasted small batches of… some weird yeast caught in some local beer in UK bar, it certainly looks right under microscope, counts to proper population with more or less typical dynamics… and then fails to change the gravity, yet produces quite distinct flavor. 1040 OG beer starters end up too sweet and disgusting, of course, so we’ve tried instead kombucha-style mix of pale wort and tea, to 1010 OG, sterile, of course. The gravity did not change again, but the flavor! It was not quite like kombucha, but along the lines, and definitely the tea flavor was more distinct that in reference non-inoculated sample, that tasted disgustingly sweet and stale. And somehow this “monoculture combucha” hits in the head. What a weird mutant. Something to research now. Maybe we have a 0% beer magic in our hands?
- Comment on First fermented dates honey mead of the season 2 months ago:
Looks like extremely short fermentation in mead, dates should accelerate and improve sedimentation, just how fast was it?
- Comment on Does lemon peel kill fermentation? 2 months ago:
Why do you think it’s stalled? Maybe just lemon peel trapped the gas?
I’ve made lots of mead with citrus peel, including lemon, I’ve used in on secondary though, just to keep more flavor by less gas escape. Maybe you should do the same?
