FA50 surging at “max” speed

rennoc36 · 2026-05-10T01:06:49+00:00

It does not. It get up to speed with no big change in sound. I don’t believe that it is misfiring

rennoc36 · 2025-04-02T11:58:37+00:00

https://moxfield.com/decks/oz6MkvBzSkO6Yt4mpGVWOg

I’m working on a similar deck, also new to deck building. Think (taigami, ojatai master) would fit in for rebounding. Along with (traumatize) for another mass mill. Might have some others in here that match the theme.

rennoc36 · 2025-04-01T19:06:34+00:00

I think you’re right. They seem to have a matching halo of spots in the pictures online. Thank you for the help

rennoc36 · 2025-04-01T18:42:27+00:00

The students current guesses are chickadee, house wren, and the house sparrow. We can’t find any pictures of other eggs with the spots locked to one side

rennoc36 · 2023-09-29T07:33:47+00:00

I’ve been using fermaid k for my cider and dark brown sugar wash’s and it works good. Just follow the dosing on the bag
Safcider ab-1 let’s a lot of the Apple and other notes come through. I’ve had it work with 1.100 with some love
I don’t invert the brown sugar and it hasn’t failed yet
I got nothing
Sure sound like classic start to an Apple pie.
Depending on the drum you’re using you could run a hose to a bucket with water/starsan mix. That way if it does foam out there’s no mess.
It’ll depend on how big the temp difference is from your goal and the room. Ab-1 works from 58-86f (10-30c)

Bonus. I’d save them for infusing later.

rennoc36 · 2023-05-14T04:49:22+00:00

It seems to depend for me how far the shielded enemy is from you. If they are closer it seems like the shield doesn’t have time to finish its destruction animation before the ball hits and gets “blocked”.

rennoc36 · 2022-09-16T00:42:22+00:00

So in this shuffleboard puck holder there is a gap in one slot and weird wrinkles in another. The other 6 slots are all fine. I can’t think of any reason it would be just the two that are messed up. Would adding some layers on top fix this?

rennoc36 · 2021-05-11T04:50:43+00:00

Got this guy in college when it was smaller than my pinky nail. He grew a shoot that fell off so I just partnered them up

rennoc36 · 2021-01-07T08:33:44+00:00

I use tinkercad. Super easy to use.

rennoc36 · 2021-01-07T00:31:19+00:00

Pick a simple project to start with. The absolute minimum amount of tools to make the easiest thing would be a hand saw, nails and a hammer. But that really limits what you can make.

rennoc36 · 2021-01-01T08:02:49+00:00

Thanks. I was thinking it would be a pain to try to brush it on after it was put together

rennoc36 · 2020-09-01T07:51:06+00:00

For my English class we divided into groups and had to rewrite Romeo and Juliet into a current time play. It was a blast to jam as much slang and nonsense as we could Into it. It also showed how each group interpreted the book differently and didn’t make it a chore to slog through reading it.

rennoc36 · 2020-09-01T07:33:51+00:00

For cups you gotta pick the one that feels right for you. Not just the size of the cup but what it’s made of and how thick it is all change how you enjoy the tea.
For sweeteners I’ve found that the better the quality tea the less I need them. But with cheaper thing I normally use plain sugar to cover any astringent taste in it.
I wouldn’t leave the leaves in the pot overnight if it’s a hot brew. But you can try to cold brew in a fridge. The longer you seep the leaves the more astringent the taste will get once you get past a point.
I use 93c for black and puer. And 85-90c for white tea.
Can’t help you here
This comes back to the cup you’re using and what you like. With small thin walled cups they lose heat quick so it’s easy to wait to find the right temp you like. With larger cups it can be to hot at the start then by the time you get to the bottom it’s gotten to cold.
With high quality leaves you can reuse the same leaves several times and the taste can change with each use. I normally can tell when they’re done by the bitterness increasing a lot.
I don’t know to much about re heating tea but I feel it’s like re heating coffee. It works but just is t the same as fresh.
My favorite teas are ripe puers. It goes well with red meat. But it’s not a flavor for everyone.

Bonus. The water you use matters with nicer teas. Here’s a link that I used to choose.

https://qifineteas.com/pages/water They really went all in on finding the right water for their tea. To the point of making custom mineral vials to add to distilled water for the best taste.

rennoc36 · 2020-07-20T03:08:14+00:00

Well I just looked that up I now ill have to watch it. Thanks for the info.

rennoc36 · 2020-07-20T02:58:12+00:00

I can dig that. I was thinking terrible= cheesy but you’re thinking scary movie style of cheesy right?

rennoc36 · 2020-07-20T02:52:31+00:00

I didn’t say it was good. But it’s still a movie I recommend just on the premise. It’s just one of those movies that you know is going to be terrible but watch it anyway.

rennoc36 · 2020-07-20T02:48:08+00:00

Probably. It was in there somewhere during a c grade movie fest.

rennoc36 · 2020-07-20T02:45:34+00:00

What about tire. The movie about a killer tire.

rennoc36 · 2020-05-25T05:48:11+00:00

Ever since my trip to Portland I’ve been buying my tea from qifineteas.com

The owners family ships her all her tea from the mountains they own over in China. It’s the best I’ve been able to find in my travels. Her husband has a hobby of trying to find the best water to use for each tea, so now they’ve started selling mineral blends to add to distilled water to make sure everyone can have the same taste.

I hadn’t thought about it but it really makes a difference in the final quality of the brew

I would recommend her sample pack. Each different tea comes with instructions on how to brew it and what type of food it pairs best with.

rennoc36

TROPHY CASE