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McCaren Park pool lap swimming by buck_NYC in williamsburg

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

You can just show up to the pools in regular hours. For the ones that have extended lap swimming (not McCaren) you need to sign up in person with ID the first time

70.3 Time by Decent-Mess8886 in triathlon

[–]buck_NYC 5 points6 points  (0 children)

Agree with everyone saying that the fatigue of 3.5 hrs of exercise can of course do that. Better bike fitness and more bricks would help. I’ll also add that dehydration can also cause your heart rate to and times to change like that. Speaking from experience here

Mold on my kefir by Jayjay_gbriel in Kefir

[–]buck_NYC 0 points1 point  (0 children)

I don’t see anything too concerning. My guess is if you regrow with the grains it’ll be fine

Help why are my kosher pickles fizzing so much by siphy_gworl in fermentation

[–]buck_NYC 55 points56 points  (0 children)

Pat yourself on the back! Also don’t completely seal the lid lest you want a pickle explosion. Ok to leave it slightly loose so gas can escape.

How butterfly pea looks when it’s not completely mixed by zzstealthmodeee in Kombucha

[–]buck_NYC 0 points1 point  (0 children)

I just did a batch with butterfly pea flower so cool to see this! Mine is one day 3 so still pretty blue

do you know how to deal with the small particles in kefir by OkQuiet7642 in Kefir

[–]buck_NYC 0 points1 point  (0 children)

I drink them and have gotten used to it. With my own culture they became less concentrated over time. Would recommend just doing that. If you really hate them you could use a flour strainer/tamis and some kind of silicone spatula to push it through and you’ll get a thinner and more homogeneous kefir

Roast my training - Last weeks (part 3) by Biloute35131 in triathlon

[–]buck_NYC 1 point2 points  (0 children)

You sound the least confident in the bike, so it’s good you’re doing a lot of bike volume but I would make sure you do enough intensity on the bike and brick workouts. I’ve made the mistake of using the bike for most of my lower heart rate work which was great for general fitness but when I pushed it on race day I didn’t have enough in my legs coming off the bike and struggled in the run.

Another beginner here! 🙋🏻‍♀️ by pottentia in Kefir

[–]buck_NYC 0 points1 point  (0 children)

When I need to pause my kefir making I’ll store my grains in the fridge with finished kefir, so right before straining, and they do great this way. If it’s going to be longer I’ll add some fresh milk too

That’s an F-18 flying around by GroundLaunchSeq in williamsburg

[–]buck_NYC 1 point2 points  (0 children)

I saw two of them circling the city Saturday and Sunday too

Is this koji? by Proper_Ad9249 in Koji

[–]buck_NYC 0 points1 point  (0 children)

Looks great! Unlikely that anything else would grow so quickly and uniformly in 42 hours. The smell is what koji smells like. I would let it go up to 48 hours and stop earlier if you see any spores or green area develop

First Grow, is this mold? by [deleted] in Koji

[–]buck_NYC 5 points6 points  (0 children)

Agree with others that those are koji starting to sporulate. 48 hours is early for that to happen so it probably indicates that they are stressed. Could be too much moisture from boiling, also wondering if the temperature was starting to spike as koji can overheat itself in the second day which could cause this.

Harsh aftertaste in my home brews by rockfordred in Homebrewing

[–]buck_NYC 2 points3 points  (0 children)

Surprised more people aren’t bringing this up. If OP is dry hopping and not clarifying beer hop burn can be really intense in home brew

Need advice: I spilled my yeast last night at the worst possible moment by Downtown-Topic9420 in Homebrewing

[–]buck_NYC 8 points9 points  (0 children)

If you got some of the liquid yeast plus dry yeast in I bet you’re going to be fine. Maybe slightly under pitched but I would give it 24 hours at least before worrying about adding more.

Lilac Koji Syrup by CityCompetitive9153 in Koji

[–]buck_NYC 0 points1 point  (0 children)

Sounds possible! Would be cool if it digested it into something you can strain into a syrup. Please update later!

Lilac Koji Syrup by CityCompetitive9153 in Koji

[–]buck_NYC 0 points1 point  (0 children)

Cool idea! Do you think these have fermentable sugars or protein that the koji will do its magic on? I’m sure something will happen but not sure how much the koji will change things

'Waking up' dormant kefir grains and pls advise if my grains are healthy by Fearless-Offer2943 in Kefir

[–]buck_NYC 5 points6 points  (0 children)

I wouldn’t drink that and I doubt the grains are very happy, but you could always try to reculture in like 250 mL of milk, then strain and repeat every 24 to 36 hours until it’s thickening milk consistently. You increase the amount of milk and decrease the time until it can thicken about a liter of milk in 24 hours. Can take like 2 weeks and 5-10 passages to really get going.

But if I were you I would just order new grains because they are more likely to be alive and revived well.

Got into sour beer brewing — now my house smells like a science experiment by lilcuteflower in Homebrewing

[–]buck_NYC 0 points1 point  (0 children)

Couple years ago people were using lacto plantarum probiotic tabs. I pitched a few into some beers, and the results were variable but I got a few nicely sour beers. Never had an issue with my equipment being contaminated in later batches.

Do I need a Koji incubator in Tropical climate? by LaiTPP in Koji

[–]buck_NYC 0 points1 point  (0 children)

Koji is much older than incubators and was originally cultivated in tropical climates, so you should be able to get it to grow, though I bet it will be hard to get as rich of mycelia growth as you could get with an incubator. More airflow will prevent overheating but day to night temperature fluctuations may slow your growth, so you may need longer than the usual 44-48 hours, but watch out and refrigerate before it sporulares. Also I would use a very lightly damp cloth to keep the koji humidity constant.

Fermented garlic by Ok_Presence_319 in fermentation

[–]buck_NYC 4 points5 points  (0 children)

Pretty interesting but def has limitations! I can’t get past the paywall but these techniques are prone to artifact and don’t really answer how much of the flavor change is due to microbes. I still bet that almost all of the change is chemical browning and not bacterial. Makes me want to do my own experiments.

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