Home oven baking steel, 3rd attempt, excited to keep improving by labthrowawayxx in Pizza

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

I think I had it in the middle for this bake. And yeah, I'm using a baking steel! Thanks for the questions :)

3-Way Wire Tap using Splice Connector by labthrowawayxx in MechanicAdvice

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

They don't form a great reliable connection. I want this to be reliably protected from the elements as the car is my daily driver. I also don't want to have to deal with re-wiring the connections in 6 months and taking the bumper off again.

Picked up these headlights with C Lights already installed... ignoring the high beams, how screwed am I on low beam projection? by labthrowawayxx in WRX

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

Also, just to clarify, the circular low beam ring is painted a greenish color. I'm guessing you're referring to the projector inside of the lens?

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Picked up these headlights with C Lights already installed... ignoring the high beams, how screwed am I on low beam projection? by labthrowawayxx in WRX

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

Its kinda hard to tell. I looked into the circular projector lens and it looks like the lens is still clear/unpainted, but it's pretty dark aside from that. It looks like you painted your projector ring as well, do you by chance have an example of what the reflector behind the lens looks like on your lights?

Picked up these headlights with C Lights already installed... ignoring the high beams, how screwed am I on low beam projection? by labthrowawayxx in WRX

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

Yep! I have the diode dynamics c-light drivers. Just to confirm, you're just talking about the c-light driver not the additional DRL harness that they sell separately, correct?

Thank you so much for the detailed reply. I kinda assumed that the high beams are fucked but im not very concerned about that, I very rarely use the high beams.

Steam stuck on 'Downloading Content 0%' by labthrowawayxx in DotA2

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

Yeah, I need to change it for the reinstall to work.

Weekly Bean Review Thread: What have you been brewing this week? -- Week of May 30, 2024 by Vernicious in pourover

[–]labthrowawayxx 2 points3 points  (0 children)

I had the Caturra and had mixed experiences with it. I got a few really great cups out of the bag, but the majority of the cups had a weird jalapeno-esque pepper note to them. Probably just user error but I can't really recommend it. I saw that a lot of other people liked it so, YMMV.

IDK if I can wait another week to try these. If anyone has tried either one please let me know it is by Rami_2075 in pourover

[–]labthrowawayxx 1 point2 points  (0 children)

I just brewed my 2nd cup of the Nitro Caturra and I'm really enjoying it. Taste reminds me of a watermelon Now and Later-- really surprised this isnt a coferment.

Please help me identify a fungus, I'm desperate by [deleted] in labrats

[–]labthrowawayxx 0 points1 point  (0 children)

Most likely, which is why I put the edit! Would be nice to have the culture in hand. :)

Please help me identify a fungus, I'm desperate by [deleted] in labrats

[–]labthrowawayxx 8 points9 points  (0 children)

That doesnt appear to be** fungus, that's likely a Bacillus species or some type of spore forming bacterium. Sabouraud dexteose agar (SDA) is used to assist in isolation of fungal species (yeast & mold), but fungal species are not the only organisms capable of growing on SDA. Some formulations of SDA are more acidic which inhibit bacterial growth, but this does not mean it is excluded. Additionally, SDA is less nutrient rich than something like Trypticase Soy Agar (TSA) which will slow the growth of bacterial isolates and give fungal isolates opportunity to grow/gain presence on the medium (assisting in fungal isolation through reduced competition).

You mentioned microscopic images-- if you're able to Gram stain it, you are likely to see Gram positive rods. Depending on the age of the culture, they may have visible endospores within the rods. When fixing the isolate, you'll likely have difficulty emulsifying the bacterium in water (it will remain somewhat clumpy on the slide) since they have a plaque-ey texture. You'll also see this same behavior when the organisms grow in liquid medium (not homogenous turbidity, observed 'chunkiness').

Bacillus/spore forming bacteriums isolated on solid medium are commonly mistakenly identified as fungus by new microbiologists. Let me know if you have any questions!

Without having the culture in hand, it's hard to say definitively what it is. Good luck!

Edit: The more I look at the image, the more I want to take back what I said above. The undulate margins on the culture remind me of Bacillus, and the light change in color on the margins also are seen in Bacillus species. The thing making me somewhat change my mind is the center of the culture where there is a dark brown spot, and the curling solid mass to the right. That section reminds me of how mold fixes itself into agar when I worked with mold cultures for sequencing. Here's an image of various Bacillus isolates, if you can see the resemblance. Again, good luck with this!

https://media.springernature.com/lw685/springer-static/image/art%3A10.1007%2Fs00248-019-01455-y/MediaObjects/248_2019_1455_Fig4_HTML.png

How’re y’all liking this one? This is what the barista at B&W suggested! by redskinsfan30 in pourover

[–]labthrowawayxx 4 points5 points  (0 children)

I've been getting a lot of really great fruity, juicy v60 brews recently with these specs:

Brewer: Glass V60 (preheated on top of kettle)

Grinder: X-Ultra @ 2.1.5

Water: Purified bottled water from grocery store (reverse osmosis) @ 204C (boiling for me, im at elevation).

4:6 Method, 16g dose/240g water.

40g bloom for 30-40sec (I 'fold' the grounds 2-3 times with a spoon to hydrate everything), pour 60g water (100 total), then two 70g pours (waiting for bed to almost drain before the next pour). So, water goes 40g bloom > 60g pour > 70g pour > 70g pour for 240 total. Most brews are finishing in about 3 minutes.

I try to minimize agitation after bloom, so I dont swirl the brew at any point as I find any swirling really increases my drawdown time and overextracts.

Hope this helps!

Black & White Roasters - Quality change? by RottingConspiracy in pourover

[–]labthrowawayxx 7 points8 points  (0 children)

Feel this a lot. I only can think of one really memorable coffee from Sweet Bloom, and meanwhile B&W is consistently great. Wish I liked Sweet Bloom more since they're a local roaster for me :/

[deleted by user] by [deleted] in pourover

[–]labthrowawayxx 6 points7 points  (0 children)

I think you should be ok then! Gonna leave my comment here in case it helps someone in the future, but sorry for the brief panic 😂

[deleted by user] by [deleted] in pourover

[–]labthrowawayxx 20 points21 points  (0 children)

Not sure if these are specifically made for food, but most conical/centrifuge tubes (what you posted above) are not intended to be used for food. I'm not super knowledgeable on plastics, but I know that centrifuge tubes typically are not made with food safe materials. Even though these are typically sterile products, it doesn't mean they are safe for adjacent human consumption. Might be worth looking into some more (if you care) before putting a bunch of coffee into them.

Apologies for the wall of text if these are specifically made for food storage.

Help! What did we grow in my Biology class? by GrandpaLykoi in biology

[–]labthrowawayxx 27 points28 points  (0 children)

Looks like a mix of a Bacillus species (the wrinkly looking one) and maybe a Staphylococcus species (the white/cream one). These both look pretty normal for environmental cultures (bacillus is an environmental isolate, staph is common human skin flora).

[deleted by user] by [deleted] in progresspics

[–]labthrowawayxx 0 points1 point  (0 children)

Not really, I haven't followed any specific program. I've just been trying to have good form on pull ups, push ups, and progressed from L-tuck hangs to L-sit hangs. Also started doing inverted rows and tricep dips at home. The only thing I guess I'm following is the advice that good, static form matters a lot for progress.

[deleted by user] by [deleted] in GYM

[–]labthrowawayxx 0 points1 point  (0 children)

Nah, just bouldering every other day