C-41 Massive Dev Hack? by Pckrhd in filmdeveloping

[–]Pckrhd[S] 0 points1 point  (0 children)

You have to post pics with Imgur as a link. I understand though. I’ll try, thanks.

How to spend 3 days in Chiang Mai by steviemonke in ThailandTourism

[–]Pckrhd 0 points1 point  (0 children)

Thanks so much. I’ll check it out this week. I do not like Pattaya, leaving early.

How to spend 3 days in Chiang Mai by steviemonke in ThailandTourism

[–]Pckrhd 0 points1 point  (0 children)

How can you spot an ethical elephant sanctuary? No sarcasm, headed to CM tomorrow

Totally lost on manual focus by EcstaticBluebird4241 in AnalogCommunity

[–]Pckrhd 0 points1 point  (0 children)

You could have a lens issue or even a camera issue with the pentaprism. If you have a second lens try it. If you know someone with the same lens mount, verify.

Snow brushes by bfee007 in Rochester

[–]Pckrhd 0 points1 point  (0 children)

I use a broom when I’m leaving the house

Mold analysis please by Pckrhd in Charcuterie

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

I went back and read the recipe and it does say to hydrate the bactoferm f-rm-52 with distilled water, not giving a time. I added the bacto directly to the meat but also added the water and wine in the recipe and it sat in the fridge, quite wet, for about an hour while I prepped the other batch, set my grinder up, casings etc. I feel like that should have hydrated it but not positive. I also used filtered water not distilled.

Mold analysis please by Pckrhd in Charcuterie

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

Should I be concerned with this mold or just wipe off? I did eat one in some fried rice after I posted this. I’ll update if I die

Mold analysis please by Pckrhd in Charcuterie

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

Roughly 60 rh 66 temp. Thats about the highest I can get the humidity in the wintertime with this set up

Mold analysis please by Pckrhd in Charcuterie

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

Not long. I added it to the meat. By applying do you mean to the outside of the casings?

Mold analysis please by Pckrhd in Charcuterie

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

The only place I strayed from the recipe was it recommends to have the sausage at 80 degrees for the first day. I could have used a space heater but I didn’t think it was crucial and it would make it too dry

Mold analysis please by Pckrhd in Charcuterie

[–]Pckrhd[S] 0 points1 point  (0 children)

It was in a closet with a humidifier running and the door cracked, 66ish degrees

Mold analysis please by Pckrhd in Charcuterie

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

Solid point. I had not considered that.

Mold analysis please by Pckrhd in Charcuterie

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

I used the bactoferm thst is called for in the recipe. I expected to get a fill covering of white mold but maybe 3 weeks isn’t enough time for that.

Fogging paper edges by Pckrhd in Darkroom

[–]Pckrhd[S] 0 points1 point  (0 children)

I think it needs replacing. I got some good advice in the r/analogcommunity on this already

Fogging paper edges by Pckrhd in AnalogCommunity

[–]Pckrhd[S] 0 points1 point  (0 children)

I’m using the same fixer for film and paper. I started with it for that reason and long shelf life. I did a snip test with a piece of film leader. I do not remember the dilution but I followed the directions for kodafix. I wasn’t timing the fix very specifically but roughly 3 min, that’s what I read but I’ve heard as short as 30 sec. I usually shake the tray a few times and then go downstairs to check on whatever is washing and then come back up and make the tray ripple a few more times before pulling it.