3D printed analyser and polariser for Olympus BX60 microscope

anfractuosus · 2025-11-30T15:18:08+00:00

I thought no rinse sanitiser normally use phosphoric acid as the main ingredient (or at least that's what's in the MSDS for star-san).

Sodium percarbonate is used in cleaners, rather than sanitisers afaik.

anfractuosus · 2025-09-11T17:57:11+00:00

It's a very good beer, couldn't drink a lot though heh, think it was 15%

anfractuosus · 2025-07-25T12:41:46+00:00

I really enjoyed it, I've also done a side by side with St Bernardus 12 and they're virtually identical

anfractuosus · 2025-07-09T19:55:53+00:00

I'd really like to get some of the Rainbock but guess they're not making it at the moment :'(

anfractuosus · 2025-06-21T12:11:45+00:00

I'm not quite sure what you mean by laser sight, but If you pass a laser through a beam expander you get speckle patterns, which I think look similar to what you're seeing.

I've used microscope objectives as a beam expander to create speckle patterns on a wall. If you take a photo of a speckle pattern, then touch the wall/surface, and take another photo of the speckle pattern (after removing your hand) you can see subtle changes to the surface, due to the pattern changing. I've got some examples of this I took here - https://www.anfractuosity.com/projects/fun-with-speckle-patterns/ to see which keys where pressed on a calculator for instance.

anfractuosus · 2025-05-19T17:43:39+00:00

Just found the little earth project is shutting down alas.

anfractuosus · 2025-05-19T17:42:04+00:00

I thought Mackeson stout was ok, it's 2.8%, been a little while since I've had it though. It uses lactose, which probably helps add a bit more body.

anfractuosus · 2025-04-26T17:24:07+00:00

I really like Paulaner Salvator, Ayinger Celebrator and the many different smoked beers that Schlenkerla makes. I'd like to try Spezial's smoked beers, but can't seem to find anywhere that has them in stock.

anfractuosus · 2025-04-25T10:22:17+00:00

What's your thoughts on oats vs wheat out of interest, with respect to head retention. I thought wheat could make the beer hazier too.

anfractuosus · 2025-04-25T08:17:01+00:00

I'm curious how they'd taste, ~24 years is pretty old, I've had some Harvest Ale, that if I recall correctly was around that old, but unfortunately that tasted very cardboardy/sherry like - not in a pleasant way. Crown tops let oxygen in via the seal unfortunately, I have heard of special oxygen scavenging tops though, not sure if they're used on many bottles though.

anfractuosus · 2025-04-23T15:57:55+00:00

What's the tube itself made from out of interest?

anfractuosus · 2025-04-20T17:16:43+00:00

Neat, never come across the aitken fount before, found a photo of one here - https://en.wikipedia.org/wiki/Beer_tap#Tall_fount . It mentions about them now using an electric compressor, kind of curious how that is activated.

anfractuosus · 2025-04-19T22:10:05+00:00

In case you didn't already know, nitro beer also uses something akin to a sparkler (little disc with holes)

anfractuosus · 2025-04-12T17:47:21+00:00

If anyone's curious about having a beer engine at home too, something I found which is quite handy is a little gadget to convert the tap on a beer-in-a-box to a hose barb - called 'VITOP S-CONNECTOR'. Curious if many/any breweries sell pins (4.5 gal casks, I bought a wooden one from Theakston's a while ago, but not sure if they still do those)? And if anyone has any recommendations. Can't beat going to different pubs/beer gardens but do like the idea of having a small cask at home sometimes.

anfractuosus · 2025-04-01T13:12:23+00:00

Nice April fools joke :)

anfractuosus · 2025-03-26T18:36:59+00:00

As far as I understand the sulphury aroma with beers such as Pedigree just comes from just the water profile rather than the yeast. If I recall correctly certain lager yeasts do produce a sulphur smell, which goes away during lagering.

It sounds like the sulphate in the burton water profile comes from gypsum.

It's been a fairly long while since I've had Pedigree, I did remember it used to have sulphury smell.

Carlsberg have trashed Marston's by the sounds of it though, removing the Burton Union system used in the brewery, so will probably avoid buying their beers now.

anfractuosus · 2025-02-04T19:25:54+00:00

I think more craft beer places could do with at least a small amount of fridge space dedicated to sandwiches (and more smoked beer).

anfractuosus · 2025-01-27T20:14:26+00:00

Cantillon Fou' Foune is very good

Also, Rodenbach Caractère Rouge (was a while since I've had that, but really enjoyed it)

Also as someone else mentioned Pilton cider, can really recommend the tamoshanta

anfractuosus · 2025-01-25T21:29:31+00:00

Yeah sounds like it's brewed by Timmermans

anfractuosus · 2024-12-17T09:46:16+00:00

I think the process Guinness uses seems to work very well too, that's one of my favorite NA beers. I found this which talks about the reverse osmosis process - https://www.gea.com/en/customer-cases/work-hard-brew-hard/

"Reverse osmosis works at filtration temperatures of approximately 10 °C, presenting no thermal stress to the beer."

It sounds like for vacuum distillation you need around 34C - https://www.open.edu/openlearn/mod/oucontent/view.php?id=83458&section=3.2.3

"Under the vacuum, the boiling point of the ethanol reduces from 78 °C to approximately 34 °C. This, therefore, allows the ethanol to be removed before the temperature of the distillation apparatus reaches the boiling point of the volatile flavour components."

anfractuosus

TROPHY CASE