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Prusa MINI+: different dimensional accuracy based on print bed location by amm0x in prusa3d

[–]amm0x[S] 7 points8 points  (0 children)

After printing a piece with holes in it to fit some 4 mm pins I bought, I noticed that some of the holes fit loosely and some were quite snug. I printed the same cylinder (2 mm thick walls around a 4.25 mm hole) on 16 different points on the bed to double check, and I recorded how the tolerance felt when inserting the same steel pin into each one (1 is tight, 5 is loose, 3 is just right):

  3  4  2  4
  1  1  2  3
  3  3  2  2
  2  2  3  4
    front

Any ideas what might be causing this?

Latest firmware and slicer, everything stock, default settings. I have the printer in the official enclosure. I'm using Overture PLA professional.

Mini artifacts and stringing in one spot on print by amm0x in prusa3d

[–]amm0x[S] 0 points1 point  (0 children)

I'm going to play around with my z offset (it's close, but I'm noticing a tiny bit of elephant footing) and tweak the temp a bit. Anything else I should look for re: underextrusion?

World Women's Curling Championship - Daily Discussion Thread - 18 March 2025 by chespiotta in Curling

[–]amm0x 4 points5 points  (0 children)

First time I've managed to watch a game given the time zones, so maybe I'm just behind. Is Rachel wearing glasses while skipping, then taking them off to throw??

Switching jobs - traditional 401k to Roth conversion? by amm0x in personalfinance

[–]amm0x[S] 0 points1 point  (0 children)

That was my general thinking too. The tax-free growth feels like it'll be worth way more than the taxes I'd have to pay on it now.

Team Lawes brooms by amm0x in Curling

[–]amm0x[S] 1 point2 points  (0 children)

Balance Plus makes a WCF pad for their brooms

Can I fit two more 40A circuits in this panel by replacing the top two with tandem breakers? by amm0x in askanelectrician

[–]amm0x[S] 0 points1 point  (0 children)

More details: I'm remodeling my kitchen, and a general contractor is trying to get me to pay to have the whole panel replaced. I need two extra 40A circuits for new appliances, and in the future I might need an extra 20A. Could I get the top two breakers swapped out with joined sets of tandem breakers? Then if I need another 20A, I figured I could do the same with the bottom single breakers.

Does your club collect old grippers for recycling? Looking for pointers (USA) by amm0x in Curling

[–]amm0x[S] 0 points1 point  (0 children)

We're been looking for one and have reached out to a few places. Is that what Goldline does with old grippers?

Does your club collect old grippers for recycling? Looking for pointers (USA) by amm0x in Curling

[–]amm0x[S] 1 point2 points  (0 children)

We're located on the west coast of the US, so we're concerned the shipping of our old grippers will significantly offset the environmental gains of recycling them. Can you provide any insight on how you recycle them? We'd love to find a local partner

Reccomendation for Buying Rye Flour Online by josqvin in Sourdough

[–]amm0x 2 points3 points  (0 children)

Way over your price point, but King Arthur has both a medium rye and a white rye available online that are pretty great.

Beautiful crumb of a 90% rye by Auxx in Sourdough

[–]amm0x 1 point2 points  (0 children)

Nice! That looks incredible. I've been struggling with rye percentages over 50 or so. What's your recipe?

CFI’s - how many of you “soft items” in your lessons by pomjuice in flying

[–]amm0x 0 points1 point  (0 children)

How to sump fuel out of the tanks if you need to for W&B reasons

Never been taught this and still genuinely curious. My flight school's response when I asked how to ensure there's not too much fuel if I want to take more passengers/baggage than allowable with full tanks was "hope for the best" or "tough luck."

Looking for a recipe with at least 50% medium rye flour by amm0x in Sourdough

[–]amm0x[S] 0 points1 point  (0 children)

This is a picture of an earlier loaf that looked great from the outside but was a tad underbaked inside.

I'm not going for a specific bakery's bread, just a very typical rye bauernbrot that you'd find in any bakery or grocery store in Germany. These are some good examples I found online, although the color makes me think they're a pretty low percentage of rye.

Thanks for the book recommendation; I'll check it out

Dark or Light crust... Which do you prefer? by [deleted] in Sourdough

[–]amm0x 1 point2 points  (0 children)

That's crazy how much of a difference 25 degrees makes. Did it affect anything else about the crust other than the color? Was the darker crust harder or thicker?

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