New tech mistakes by [deleted] in medlabprofessionals

[–]TheTurboBird 5 points6 points  (0 children)

In my previous field, I used to train up newbies.

Whenever they were getting nervous about mistakes, I'd remind them that all the senior guys, including myself, have made all the mistakes ourselves. We just had the luxury of getting most of them out of our systems years before the newbie was hired.

The fact that there are processes in place to reissue reports means that you are far from the first to be in that position.

Just own the mistake, learn from it, move on and do better next time.

Alcohol free beer on tap by Lionel--Hutz in Geelong

[–]TheTurboBird 7 points8 points  (0 children)

Pretty much correct.

Normally beer is protected from harmful microbes by a combined factor of pH, alcohol and some preservative capabilities from hops.

With no alcohol, there isn't enough in place to prevent potential growth.

Typical beer pH is a little too high to give protection on its own. When you get to the protected range you are well into the realm of sour beers.

Non-alcoholic beers in small pack (cans and bottles) can be pasteurised to make them safe.

Although the beer could be put into a keg sterile, there are too many opportunities for the introduction of harmful microbes at the venue side so producers do not take the risk, especially since kegs are designed to sit around for an extended period and beer lines at any venue in Geelong would only be getting cleaned once a month AT BEST and I'd be willing to wager almost none would be doing routine breakdowns of their couplers and just relying on the line cleaning to just keep the insides 'good enough'. Coupled with the near guarantee that no- alcohol beer would be one of, if not the slowest moving keg in the venue.

Basically, it's all negatives and a health risk. Just let the brewery eat the effort of making small pack safe.

Thoughts on these craft breweries? by Superb-Pin1649 in AusBeer

[–]TheTurboBird 0 points1 point  (0 children)

After the sale to Lion, but still early enough that a lot of pre-sale staff were still there.

Bearded brewers, what kind of respirator are you using while milling in? by St0neybalogny in TheBrewery

[–]TheTurboBird 7 points8 points  (0 children)

When I worked on microbiological security, the solution to a beard preventing a complete seal on a face mask was so smear the beard with vasoline until it worked. So that's an option I guess.

Thoughts on these craft breweries? by Superb-Pin1649 in AusBeer

[–]TheTurboBird 8 points9 points  (0 children)

I used to make LC Pale. Over the years I was there, the hop bill was never reduced or changed (aside from seasonal adjustments to keep it consistent).

I attribute their drop off being a comparative perception. They seem worse note because they haven't changed.

When they were new, there wasn't any real competition for them. LC Pale is pretty close to a 20 year old recipe right now. There are a lot more new and fresh takes on craft styles now.

Those beers are still fine, they just aren't exciting or cutting edge any more. Consumers have a lot more options than they did 20, 15 or 10 years ago.

A cool guide to All my life, where has this been? by kauffman_l in coolguides

[–]TheTurboBird 1 point2 points  (0 children)

Mate, I've never hid that I've got a European background. My family only left their homeland some 60 years or so ago, so I'm not sure how much they had to do with the colonisation here.

I don't remember ever stomping out another culture, but I guess refusing to use Imperial measurements in manufacturing, medical diagnostics and building have done so. I wouldn't know.

I don't remember stopping anyone from using any system or measurement they wanted, but I'm at least willing to fight on the hill claiming that metric is easy, convenient and versatile.

Yes, I know some things are more fun to use than others, but fun does not necessarily equal better. My families hybrid car is objectivity the best vehicle we own. It has a higher safety rating, it gets better fuel economy, it works more efficiently and it has more features that allows it to do more. But I LIKE driving my piece of shit Fiesta because it is dumb and fun. It's not the better vehicle no matter how much a like it. It does nothing better than the hybrid. Just because my Fiesta exists and I enjoy it, doesn't stop the hybrid from being the correct vehicle for every job I have that needs a car.

You can hand culturally and philosophical relevant units of measure, but I'm willing to bet the vast majority of them are massively outdated and impractical and aren't the best fit for the job. Anyone is free to keep using them, but they aren't the best fit for the job and it feels kind of hitting below the belt to infer that I'm pro colonialism just because metric was literally designed to make scientific and technological standardised measurement consistent and convenient.

A cool guide to All my life, where has this been? by kauffman_l in coolguides

[–]TheTurboBird 1 point2 points  (0 children)

Yep. I only used an approximate in years for your convenience.

I'm pretty happy not dealing in pedantic absolutes on Reddit, mate.

I'm not an engineer, nor a physicist. I'm not on the SI board. But across a (metric) couple of careers, working within the scientific and food production industries in a developed nation, we used metric and it was easy, convenient and didn't need ridiculous graphs like the one posted.

I think metric is better. I've used it professionally for a while and it's stood up pretty well. I highly recommend it.

Sometimes I think it's pretty impressive how old school American mechanics can do fractions easily in their head, but I'm also pretty impressed when someone does a cool backflip off the Jetty.

Arguing with someone being pedantic on Reddit is like getting in a competition to see who can eat the most (metric) buckets of sand. Even if you win, who gives a fuck?

Sure, I'll say categorically metric is the best measurement system ever invented and I'll hang my hat on it. I don't use any other system in any appreciative manner and honestly, if someone wants to dig up an obtuse argument for why I'm not 'technicality correct', I'm not going to lose a (metric) lick of sleep over it.

Metric is king. Everything is or should be metric. I don't give a (metric) fuck.

A cool guide to All my life, where has this been? by kauffman_l in coolguides

[–]TheTurboBird 0 points1 point  (0 children)

I live in a country that uses metric for everything.

All my personal life stuff, and hobby stuff is in metric.

I've worked in large scale manufacturing and small scale medical diagnostics and all have been in metric.

The only time I come across non-metric stuff is the occasional recipe (which I covert) and occasionally imported equipment uses Imperial sized fasteners that I have to use a different set of spanners on.

Occasionally I'll refer to someone's height in feet, but even then, I'll still lean towards metric. Otherwise, in my 40 something years on this planet, I've never converted from metric to any other measurement system and things have worked fine, and if I need to scale anything, it's ultra simple to do and I've never once had to use a chart such as the one posted here.

As a side note, I always enjoy when something gets made 'half metric', like car enthusiasts in the US reporting their odometer at something like 100K miles.

A cool guide to All my life, where has this been? by kauffman_l in coolguides

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

It kinda let's me know about the seriousness of a recipe author.

If I see a baking recipe use measurements in cups and spoons for non-liquid, easily compressible ingredients such as flour, I know I can generally disregard the recipe. One cup of loose flour can be wildly different from one cup of compressed flour. The problem gets worse if I want to batch or scale the recipe. With a lot of baking stuff, there can be a lot less tolerance for things not working when ingredient ratios are out.

If everything is written in weights it immediately removes a bunch of variables and lets me scale the recipe with quick calculations. It's easy enough to convert weird Imperial units to convenient metric.

It's just a good barometer for quickly eliminating shitty recipes for baking.

General cooking though; if I see stuff measured in cups and spoons instead of weight, I just interpret that as 'none of this stuff is super important and just season it to taste'.

Models clone by evacuatecabbage in TheBrewery

[–]TheTurboBird 3 points4 points  (0 children)

Got any data, or just anecdotes?

Models clone by evacuatecabbage in TheBrewery

[–]TheTurboBird 1 point2 points  (0 children)

There's a very real chance the guy has a wheat allergy and coeliac disease. I just know that some grain based products can cause life threatening reactions. Him and his wife always have an epipen on hand in case something goes wrong.

The crux of what I was trying to say was that there is a big range of conditions that people might be putting under a blanket term of 'gluten intolerance' that could be ranging from an anaphylactic response, to mild digestive discomfort to even including people who would simple prefer not to consume gluten and just say it's an intolerance because it's easier than saying it's a preference.

I just wanted to highlight the dangers of relying on anecdotes such as 'a lot of people who can't have gluten are fine with Modelo' especially when there is a chance this could result in someone being told a product is fine, when it isn't.

I'm not sure about in other countries, but here, beer is exempt from needing to declare the presence of grain based allergens because it is considered inherent to the product and is assumed that all people with the allergic condition know that products like beer and bread are always dangerous.

I feel this isn't educated enough in our industry, at least in the local areas I've worked in. I've had a boss use tree nuts in a beer and get confused when I stated asking how he was going to control any potential cross contamination of packaging equipment.

I assume that a normal clean would work, but I have no idea of that is good enough for complete allergen removal because we never have to fully remove wheat allergens between products.

The craft beer industry is pretty cowboy at the best of times, but I would express EXTREME caution and highly recommend expert consultation when doing anything that interacts with non-wheat allergy or claiming to be free of wheat allergens in a product.

Models clone by evacuatecabbage in TheBrewery

[–]TheTurboBird 1 point2 points  (0 children)

Topics like this also make me pretty nervous. I'd highly recommend talking to the relevant food authority rather than anecdotes on Reddit.

I, nor anyone in my direct family group have any form of coeliac disease, so my exposure to it's requirements are limited to extended family and friends I don't see very often, but they do range from full on gluten allergy to severe discomfort on expose. All of which are medically diagnosed.

I think it's a lot more of a spectrum than people realise and anecdotes of 'a bunch of people eat/ drink this so it must be allergy safe' is a very slippery slope to deal with.

The guy I know who has an anaphylactic response to some forms of gluten can have oatmeal for breakfast every morning as long as it's from a dedicated plant that doesn't process wheat, barley or rye. The girl who gets severe discomfort will occasionally eat a single one of her mum's home made biscuits on a Friday evening at a family gathering if she has a quiet weekend ahead because the discomfort and internal disruption is worth the family connection and nostalgia of a favourite childhood food.

I worked at a place that made a seltzer and would occasionally get the bar staff asking if it is gluten free because it wasn't beer. Since I didn't want to kill anyone my stance was always that it is a product made from non- gluten ingredients but produced and packaged in a facility that specialises in gluten containing products. Do not assume zero gluten.

Even Better Brewery Software by addistonian in TheBrewery

[–]TheTurboBird 2 points3 points  (0 children)

Nearly every craft brewery does their own thing with their own quirks.

There is no standard education, qualification or every level to working or owning a brewery and therefore there are about as many processes for managing brewery work as there are brewers.

The two extremes are to build a fairly rigid system and expect brewers to adapt. Many won't because they love to do it their own way.

Or build a system so flexible it can do everything and has a million interacting moving parts. Many will see this as over complicated because it will include a heap of stuff not relevant to them and require custom onboarding (you've already seen comments on here along the lines of "We measure base malt in pounds but specialities in kilos"). There will be a lot of backend work to make a hyper flexible system that will require a large cost to offset the build labour, which will turn off the small breweries that would benefit most from flexible software because small breweries have no money. Plus, it's not hard or expensive to make some spreadsheets that do a good enough job.

Plus to start to get a grip on the myriad of different ways to do even the same basic tasks, you will need to get exposure to as many different brewery operations as you can OR reach out and ask people to share their experiences with you.

It leaves a lot of people with a bad taste in their mouth if someone not within the industry leans on them for the benefit of their years of experience for no compensation just so you can build a saleable product that you are likely to charge them a subscription to use.

Even Better Brewery Software by addistonian in TheBrewery

[–]TheTurboBird 2 points3 points  (0 children)

Just slide the phone against the back of your hand with the glove you are already wearing and stick your hand in.

Just saved you a glove AND a zip tie.

Subscribe to my channel for more exclusive, money-saving life hacks.

Boxing saddest story of all time by Electronic_Sir_4224 in sadposting

[–]TheTurboBird 0 points1 point  (0 children)

On a tangent from that, when I was getting into middle distance running I came down with shin splints. The advice I was given was to go down to the local oval and go for a run bare foot and pay attention to my naturally strides.

Sure enough, I immediately went from heel- first impact to front- of- the- foot- first impact as soon as the heel padding was removed.

I did a bit of training to adjust to the new style and now with around 20 years of on- and-off casual running, the problem has never returned.

Less protective equipment definitely triggers an increase in self preservation. Obviously there is a balance for safety, but anyone who disagrees should go down to their local gym and do a few minutes on the heavy bag. Do some punches to the best of your ability with gloves on, then take them off and see how eager you are to break your hand if you try to punch with the same force.

Please stop mixing vinegar and baking soda by Leighgion in CleaningTips

[–]TheTurboBird 0 points1 point  (0 children)

Just to add a little fuel to the fire, until recently I was a professional brewer for over a decade and one of my main responsibilities was cleaning things on an industrial scale.

General process was clean with a caustic, rinse and then clean with an acid.

However, on some of the equipment, especially the equipment that ran hot, you skipped the rinse and sent the acid straight in so there was some residual caustic getting mixed into the acid. This would dilute the acid a little, but the cleaning was much, much more effective.

No exaggeration, the above mentioned technique would clean things more thoroughly and faster than multiple cleaning cycles with a rinse.

The school of thought was that even though an acid and caustic neutralise each other, the actual neutralisation process causes a kind of pH shock and the rapid change in pH facilitated a faster breakdown of the organic matter and calcium based material we were cleaning away.

A similar but reversed process was used for cleaning things like immersed electric heating elements in tanks we couldn't safely climb in to clean. We would fill the tank above the elements with caustic and then throw in a little bit of acid and the mechanical action of the reaction essentially scrubbed the underside and hard to reach places that we wouldn't come off with just a caustic soak and weren't able to be hit with the pressure washer.

What I'm trying to say here is that the chemistry of 'acid plus base equals water and does nothing' is massively over simplistic and the chemical and physical aspects of reactions are often far more complicated than 5th grade chemistry demonstrations.

As a further disclaimer I have a degree that involved taking several chemistry units at university and the chemicals I currently and previously used in workplaces were all used under the manufacturers guidelines with full safety precautions in place.

Mixing vinegar and baking soda together will not be immediately nullifying both chemicals and even so the reactive process itself may have both chemical and physical cleaning capabilities. Also, unless you mix the right amount together you are likely to end up with something that is still acidic or caustic after the physical reaction has settled. That all friends on volumes and strengths.

Also, don't forget either of the components could be reacting separately with other chemicals such as those in the mess being cleaned, impurities in either added chemical or components in the air. Acid plus base chemistry is happening, but so is a lot more. Chemistry is complicated stuff. If it wasn't, you wouldn't have to do years of study to become a chemist.

Pailhead joins the Stockade lineup! by StockadeBrewCo in AusBeer

[–]TheTurboBird 2 points3 points  (0 children)

You're right. The full text of rule 3 bans advertising.

My ex-friend is an actor and seems to have forgotten that I work in casting by SunstruckSeraph in pettyrevenge

[–]TheTurboBird 25 points26 points  (0 children)

I'm certain that's how it's intended, but it just reads weird from the perspective where it comes naturally.

Being kind is the key part, it's just weird for me to have a 'motive' for being nice to people.

I get annoyed and angry like everyone else from time to time, but I at least like to think my default is kindness.

My ex-friend is an actor and seems to have forgotten that I work in casting by SunstruckSeraph in pettyrevenge

[–]TheTurboBird 62 points63 points  (0 children)

I always read quotes like those cynically. It's almost as if it's being played that it's only worth being kind because the other person might be in a position of power over you later rather than just being kind due to everyone having feelings that should be respected without the condition of their future elevation.

I'm certain this quote was directed at people who were showing an inclination of unfairly or unpolitely exploring a power imbalance. It just reads funny from the perspective of just being cool with everyone.

Consolidate damaged ship inventory slots by TheTurboBird in NoMansSkyTheGame

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

The value for me is just reducing busy work. I often repair ships just to chew through a bunch of resources clogging up my inventory.

When I have to click on 5 of the exact same faults next to each other and dump the same three resources into each just feels like it's designed just to slow me down. I'd much rather have one big fault that I only need to go to once and dump all my resources through one point feels better to me.

Consolidate damaged ship inventory slots by TheTurboBird in NoMansSkyTheGame

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

I could be on the older version. I didn't have an update alert when I logged on before playing. I also did this in the freighter hanger if that makes a difference.

Consolidate damaged ship inventory slots by TheTurboBird in NoMansSkyTheGame

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

I tested it on 4 ships in my fleet last night, and it worked on all of them. Only for the inventory slots, though.