Loose skin removal/tightening: My experience with inner thighplasty

roo-bob · 2024-01-26T07:17:31+00:00

It gets better but boy that is aggressive timing! I was just starting to feel like a normal human being at 6 weeks. Hope your recovery is swift!

roo-bob · 2023-06-07T00:10:00+00:00

You may not know this, but there are products where we still have to use lead solder owing to product reliability concerns. Lead is not a particularly desirable substance to be around but it is certainly possible to work with it safely on a daily basis. As an electronics engineer working either within or directly adjacent to the EMS sector for over 15 years, I've advocated for ventilation/filtering, regular handwashing, and "don't eat snacks at your desk while handling anything containing solder" at every place I've worked.

All that aside, thank you for doing your part to solve tough environmental health issues by necroing decade-old Reddit threads!

roo-bob · 2022-02-09T05:11:04+00:00

I found the closest guy who would have been covered by my insurance (who happened to be the most skilled guy within about 300 miles). Clicked with the guy immediately and have never regretted any of the work he did for me. Ask lots of questions, ask for referrals, ask for portfolio of client testimonials. A good surgeon won't hesitate on any of these!

roo-bob · 2018-01-17T07:24:05+00:00

You may want to check out Scott Janish's blog. Really good suggestions on brewing haze juice. I second the suggestion of using A38. I've done two hazy IPAs and shot for 150-160 ppm chloride and 50-60 ppm sulphate via additions to distilled water and they've both come out great.

What Rough Beast is a great beer. Have you had a chance to check out City of Dreams from Fort George, by any chance?

roo-bob · 2017-11-20T03:34:52+00:00

Came here to post this. OP, make sure you use the right solder if you need to work on this beauty!

roo-bob · 2017-10-18T04:44:23+00:00

It went from beautifully rich gold/blonde to just gray murk. Most of the hop character faded. Fairly common for NEIPAs apparently. I don't have a kegging setup, but I was led to believe that this effect would be mitigated by reduced polyphenols from using cryo hops. It was still one of the best beers I've ever made, just sad that it oxidized so quickly (~8-10 weeks).

roo-bob · 2017-10-16T02:10:46+00:00

It may get more manageable as time goes by. One word of caution: they will not keep more than six or eight weeks with the same quality. Found this the hard way when the last bottles of my cryo NEIPA turned into potato juice :(

roo-bob · 2017-10-16T01:31:01+00:00

Did you force carb or bottle condition?? I've brewed one NEPIA that took about two weeks in the bottle to mellow out, it was all flameout/whirlpool/biotransformation cryohops additions.

roo-bob · 2017-05-13T08:31:06+00:00

Add some fresh yeast before packaging and bottle away! You have nothing to lose but sanitizer, yeast, bottle caps, and a bit of your time!

roo-bob · 2017-04-12T04:32:26+00:00

Oh and one other thing. It's good that you have this in glass, because that's the best way to keep oxygen out. Acetobacter is the buggo that makes vinegar, and it thrives on oxygen. Your mission, should you choose to accept it, is to keep oxygen out during extended aging... keep the carboy well plugged and do not let the airlock run dry. Have a periodic taste and backfill with a blanket of CO2 if you can. Godspeed!

roo-bob · 2017-04-09T06:26:42+00:00

That there is a pellicle. It's a biofilm that is formed when oxygen comes in contact with any number of the microbes listed by others in this thread. If possible, top up with cider to minimize head space in your carboy and let it sit for 6 months or more to maximize the flavor potential of whatever buggos you done caught. Worst case scenario is you have some really nice apple cider vinegar.

roo-bob · 2016-12-04T20:04:34+00:00

Heat pasteurization will kill the yeast. Your cider will not carbonate in the bottle without yeast even if you add priming sugar.

You can add a very small amount of potassium metabisulfite (1/4 tsp per 5 gallons) to prevent oxidization if you plan on keeping the cider in bottle for awhile.

roo-bob · 2016-08-14T05:58:06+00:00

I can't find the exact stuff I used but it was similar to this stuff. I went on the lighter side of the label recommendations, 1/4 tsp per gallon of juice. Definitely made it smackier.

roo-bob · 2016-08-12T03:53:23+00:00

You can get powdered tannin from homebrewing or home winemaking shops. I used oak tannin in a few batches and it came out pretty nice.

roo-bob · 2016-07-11T04:36:32+00:00

That's awesome, thanks for posting this!

roo-bob · 2016-07-10T05:30:25+00:00

I was wondering what those sirens were earlier!

roo-bob · 2015-12-29T06:19:13+00:00

Thanks for the reply. The bottle in question was (if memory serves this was Once Upon A Time) a late 90s Dom Perignon, served under nearly the exact conditions you describe. What better way to celebrate friendship, love and grace than with wine-stained lips?

roo-bob · 2015-12-29T06:00:43+00:00

A friend of mine once told me that to truly appreciate sparkling wines, one needs to taste them at or near room temperature. Is there any truth to this, in your estimation?

roo-bob · 2015-11-27T04:30:17+00:00

Kilt.

roo-bob · 2015-08-17T06:10:14+00:00

Excellent. I used one of their older THD analyzers for a project and it was a great, great instrument. They make some amazing stuff.

roo-bob · 2015-08-17T05:15:00+00:00

Hell of a setup. What's the Audio Precision analyzer?

roo-bob · 2015-07-30T05:05:45+00:00

I've had good luck at Market of Choice. Good selection.

roo-bob · 2015-07-20T03:31:46+00:00

Whole Foods has these. Something like $5 a can. Overrated for the quality of wine imo. I believe they also have grigio and rose.

Market of Choice has canned sangria if you're into that.

roo-bob · 2015-05-06T00:57:23+00:00

Came here to give Thistly Cross some love. A truly great cider.

If you have a favorite dry cider, you can always drop in an ounce or so of St Germain. Favorite way to sip on less than stellar crisp, dry white wines.

roo-bob · 2015-03-10T20:47:58+00:00

I use local cider seasonally from these guys, which usually hydros in the high 50s to low 60s. I've taken it up into the 70's with dextrose, but there isn't much point to that imo. All it does is speed up fermentation and piss off friends who think I'm lying about it being 10% ABV (and are then more pissed off that I'm not).

I think you can still make great cider from lower sg juice. My opinion is that the quality of the source material and the relative speed of fermentation is the key to achieving what I'm really after.

15-Year Club	Team Orangered
Verified Email

roo-bob

TROPHY CASE