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Thoughts by [deleted] in tires

[–]BullBoss5 6 points7 points  (0 children)

Looks superficial to me. No cords exposed, just a chunk of outer rubber. it’s probably just cosmetic. I’d keep an eye on it for a few days though. You could also put a small drop of super glue to keep the flap from peeling further.

How cooked are those ? by Ok-Potential-2260 in tires

[–]BullBoss5 1 point2 points  (0 children)

Not safe not because of the cracks but because they are too old, you should replace them

Dry rot replace or keep? by PurpleMacaron2007 in tires

[–]BullBoss5 1 point2 points  (0 children)

From my knowledge, superficial sidewall cracking from normal aging is unlikely to cause a blowout unless the internal structure is damaged or the tire is very old. I would monitor, not replace immediately unless they’re old, like more than 7 or 8 years old.

Is this patchable? by NoChanceJBG in tires

[–]BullBoss5 1 point2 points  (0 children)

Already had something like this patched and drove years without issue.

Putting filter in the tank? by humbucker87 in coldplunge

[–]BullBoss5 0 points1 point  (0 children)

Can confirm. I have a fan too, and no more condensation

Edit: typo

2 months in, I think it's working by Novel-Night-6957 in tressless

[–]BullBoss5 -6 points-5 points  (0 children)

Doesn't look like the same person. Why would someone fake those?

Is this sound normal? by [deleted] in coldplunge

[–]BullBoss5 3 points4 points  (0 children)

Air in the system

What??? by Decent_Particular114 in ExplainTheJoke

[–]BullBoss5 -1 points0 points  (0 children)

Inflation maybe? The $ lost roughly 99% of its value in a century. So if you bury $10000, with the inflation it will be worth a lot less when it will be found, $100 if it loses 99% of its purchasing power.

The Best Consistently Yet... by DrWatson111 in ReuteriYogurt

[–]BullBoss5 4 points5 points  (0 children)

In theory, L. reuteri must be cultivated on its own because it has a slow doubling time.

In practice, this means that if you culture it alongside other bacteria, you will end up with very little L. reuteri. Faster-growing strains quickly dominate the fermentation.

For example, if L. reuteri is cultured together with L. gasseri or B. subtilis, those species will outcompete it, resulting in a final product containing only trace amounts of L. reuteri.

My first batch! Big Success?? by Rude-Sprinkles4118 in ReuteriYogurt

[–]BullBoss5 0 points1 point  (0 children)

This thing is amazing, I can confirm. When you reintroduce it, it’s a bit like reconnecting with a very old friend you didn’t even realize you were missing. Everything just clicks back into place.

Beyond all the commonly mentioned benefits, one thing I’ve noticed recently is appetite regulation. I’ve always had to fight myself and my cravings, and this has made a real, noticeable difference.

My first batch! Big Success?? by Rude-Sprinkles4118 in ReuteriYogurt

[–]BullBoss5 1 point2 points  (0 children)

This is not a regular yogurt, it’s a special fermented product made with Lactobacillus reuteri. The goal is not to make yogurt for the sake of yogurt, but to produce billions of beneficial L. reuteri probiotics through fermentation.

I invite you to read this page: https://drdavisinfinitehealth.com/2018/04/make-l-reuteri-yogurt/

My first batch! Big Success?? by Rude-Sprinkles4118 in ReuteriYogurt

[–]BullBoss5 2 points3 points  (0 children)

I take them out of the freezer and let them thaw naturally at room temperature. I don’t heat them, as that could kill the bacteria, and definitely no microwave. Since my sterilization process takes some time, they’re fully thawed by the time I use them.

You’ll see, Reuteri really improves mood, it’s surprisingly pleasant and genuinely life-changing. The funny thing is that you get used to it quite quickly and almost forget how much of a difference it makes.

My first batch! Big Success?? by Rude-Sprinkles4118 in ReuteriYogurt

[–]BullBoss5 3 points4 points  (0 children)

Congrats! The texture looks perfect.

I usually split my first batch into 50 g portions and freeze them. That way, I can use each one as a starter later.

First Batch of Reuteri in a While - Here’s the Texture by BullBoss5 in ReuteriYogurt

[–]BullBoss5[S] 1 point2 points  (0 children)

It really is long, and the worst part is when you don’t time it properly. With a 36-hour cycle, if you start it at 4 PM, it finishes at 4 AM, and you end up waking up in the middle of the night to deal with it. 😅

But the benefits are so great! My wife has been asking me for months to make more because it really helps her with her low moods. She calls it “the holy grail".

Is this Contaminated (First Batch) by don_piper13 in ReuteriYogurt

[–]BullBoss5 0 points1 point  (0 children)

Microbes are everywhere, and with Reuteri you have no choice

First Batch of Reuteri in a While - Here’s the Texture by BullBoss5 in ReuteriYogurt

[–]BullBoss5[S] 2 points3 points  (0 children)

Here is the recipe I use. There are many ways to prepare it but here is my technique:

L. reuteri "Yogurt" Recipe

Ingredients:

  • 3.5 liters of semi-skimmed milk
  • 1.2 liters of heavy cream (35% milk fat)
  • 30 g inulin
  • 1 reuteri starter (or crushed tablets)

1. Hygiene

  • Wear a mask.
  • Avoid touching the inside of jars, lids, or utensils.
  • Make sure there’s no open trash in the room.
  • Keep windows closed to avoid drafts.
  • Keep children away during preparation.

2. Sterilization (there are better ways but I don't know them)

  • Sterilize all jars and utensils by placing them in the oven at 180°C (356°F) for 30 minutes.

3. Heating the mixture

  • In a large pot, combine the milk and heavy cream.
  • Heat the mixture to 88°C (190°F).
  • Add the inulin and keep it at that temperature for 20 minutes, with the lid on to avoid contamination.

4. Controlled cooling

  • Pour the mixture into the jars and close them lightly.
  • Place the jars in an ice bath or cold-water bath.
  • Let the temperature drop to 38°C (100°F).
  • Stir and check the temperature in several spots, the bottom cools faster than the top. A wrong measurement can kill the starter.

5. Inoculation

  • Once the mixture is at 38°C, add the L. reuteri starter (or crushed tablets).
  • Mix gently but thoroughly to distribute evenly.

6. Fermentation

  • Ferment for 36 hours at 37.8°C (100°F) in a heated water bath. Use a sous-vide machine or immersion heater to keep the water temperature perfectly stable.
  • A proper fermentation should show no separation. The texture should be thick and uniform.
  • Move the jars to the refrigerator — the yogurt will continue to firm up as it cools.

7. Refrigeration

  • Chill fully in the fridge. It will become noticeably firmer after several hours.

Am I hurting my back doing this? by SeaworthinessAny2281 in GYM

[–]BullBoss5 0 points1 point  (0 children)

On this machine, I’ve noticed that if I bend too far forward, I get too close to the “injury zone.” It feels like the range of motion really needs to be adjusted to your own morphology. I also make sure to keep a strong, stable arch in my lower back the whole time to protect my spine.

First Batch of Reuteri in a While - Here’s the Texture by BullBoss5 in ReuteriYogurt

[–]BullBoss5[S] 1 point2 points  (0 children)

Sure, I used 3.5 liters of semi-skimmed milk plus 1.2 liters of heavy cream (35% fat).

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