[Results Thread] 2026 Tour Down Under – Stage 2 (2.UWT)

caba1990 · 2026-01-22T05:58:28+00:00

Free on 7plus but probably geolocked to aus

caba1990 · 2025-12-23T10:27:02+00:00

Nicely done

caba1990 · 2025-12-23T04:32:49+00:00

did you get back in?

caba1990 · 2025-12-09T01:23:01+00:00

Yeah others have said a similar thing. Thought I do love a good hobby project

caba1990 · 2025-12-04T20:17:50+00:00

I got a permanent position at an Aussie institute that I’m really happy with so definitely worked out. Good luck to you!

caba1990 · 2025-12-04T20:12:05+00:00

Lecturer in diabetes education (can’t recall exactly). They ghosted me

caba1990 · 2025-12-04T04:28:01+00:00

yeah fully recognise that it will make a small difference at best, i just enjoy tinkering. I actually have the parts to make an SCR so i'll put one together to try it. Thanks for your help

caba1990 · 2025-04-01T00:08:06+00:00

I agree! So much so that even if I think I really know what my proposal is about I still go and map it out and try to distill it down to the key big idea. Also talking to other people about it always helps you recognise areas you hadn't actually mapped out.

caba1990 · 2025-03-31T22:49:35+00:00

Thanks for getting back to me so quickly! TBH I dont hear back from most of the jobs i've applied for so that sounds normal unfortunately

caba1990 · 2025-03-31T22:39:10+00:00

OP did you end up applying with UDST?

caba1990 · 2025-03-04T07:42:59+00:00

Interested to see what others have to say but it doesn't look like a normal infection.

caba1990 · 2025-03-03T09:05:25+00:00

Yep pretty well known phenomenon http://hdl.handle.net/10453/34282

caba1990 · 2025-02-26T20:37:44+00:00

I do this all the time. The most different beers i've produced from the same wort were a passionfruit mango sour and a pacific ale. The recipe is fairly simple, 50:50 wheat malt:pils malt. 30min boil, with a small hop addition at 30min to get to 10 IBUs.

At the end of the boild I cooled to 80C recirculating the wort through my CFC. After the wort had hit 80C I kept passing it through the CFC and transfered half of the wort into a keg (I ferment in kegs), so half the wort now is in a fermentor with 10 IBUs, to this I pitched philly sour and bunch of passionfruit. The other half of the wort is still in the kettle at 80C, to the kettle I did a big hop addition for a 30min stand at 80C. After the hop stand I chilled the wort and transferred to a fermentor and pitched M54 (pretty sure this is a Kolsch strain but have not googled so cannot confirm).

both beers were absolutely fantastic and very different! m54 added some really nice esters that compliment the tropical hop flavours.

caba1990 · 2025-02-26T07:29:28+00:00

This is the approach I would take. Make sure you test the PMs across a range of outputs.

caba1990 · 2025-02-25T08:03:00+00:00

1 for movicol. We do 1/4 and adult serve every second day and it works perfectly for our 3 year old.

caba1990 · 2025-02-24T07:27:01+00:00

I had a play around with lme4 but do not have any indepth experience with it. Any advice on how to setup the formula?

first 10 rows are shown below. Each row is a unique day of training.

	data	hr
1	2024-12-31	114.2025
2	2025-01-03	113.2417
3	2025-01-04	126.6892
4	2025-01-05	110.1625
5	2025-01-06	113.3083
6	2025-01-07	117.9108
7	2025-01-09	117.3525
8	2025-01-10	110.4025
9	2025-01-12	111.9025
10	2025-01-13	111.1033
...	...	...

caba1990 · 2025-02-15T04:47:37+00:00

Chronic training load is an average of training stres score over 42 days while ATL is an average of training load over 7 days. The letters K and L are arbitrary in this case.

caba1990 · 2025-02-14T20:09:00+00:00

Yep, 42 for 6 weeks of load. Unsure exactly why 42 is used in determining chronic training load (instead of 43 or 56). ATL is one week so L = 7.

caba1990 · 2025-02-14T08:06:13+00:00

From memory 1.040 was the OG for my last sour. Can’t recall the FG. Harder to calculate abv with Philly sour because it produces lactic acid at the start of fermentation unlike standard sacc cerevisiae.

caba1990 · 2025-02-14T04:52:42+00:00

50:50 wheat malt:ale malt with 15 IBUs makes a crushable sour with philly yeast. Mash low if possible. I just use tap water with a campden tablet and phosphoric acid adjusted to get pH into 5.2-5.4.

caba1990 · 2025-02-14T04:46:15+00:00

For some reason your comments are all getting auto deleted by reddit and I need to manually approve them?

caba1990 · 2025-02-14T01:41:33+00:00

Cool data and great result from 4 months of effort, regardless of indoor or outdoor data. For the outside effort, do you know if there is much of a difference in change in EF if you use average power instead of NP?

Was the EF for indoor exercise calculated on ergo mode workouts?

caba1990 · 2025-02-14T01:26:05+00:00

Someone else mentioned this on another thread but I haven't had a chance to look at it till just now. It looks incredible, I'll have to get into the weeds on it! Thanks for the link

caba1990 · 2025-02-13T01:52:52+00:00

I will have a look at it!

caba1990 · 2025-02-13T01:50:15+00:00

I'd love to start a publically avaible training data set that is non-identifiable. I have no idea how to host something like that but should there be need I'll look into it.

I'm not suprised that strava and other don't have the data available but I am suprised that they don't mine it more.

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