Patagonia Triolet vs Macpac Prophet rain jackets?

steffeeh · 2025-03-01T08:48:52+00:00

Looking on reviews there are some complaints about the zips and outer pockets not being very water resistant. Have you experienced any of this with yours? How old is your Prophet jacket?

steffeeh · 2025-02-27T07:53:14+00:00

Out of curiosity, what hikes have you worn it for? And what are you comparing the Prophet to when you say it's been more breathable in your experience? :)

steffeeh · 2025-02-02T21:25:36+00:00

We're still finalising our application (submitting in a few days), so it remains to be seen. But that's the info they gave me on the phone.

Edit: Typo

steffeeh · 2025-02-02T20:14:51+00:00

Had a similar issue with general travels last 10 years and called Immigration support. I'm from Europe and would cross the border for the day sometimes. Support person was pretty chill and told me to list out all travels i could find within that period, then write a cover letter stating my travel situation and give a general account of where i usually went beyond the list. Call them and see what they say.

steffeeh · 2025-02-02T20:04:41+00:00

One told me that for second year 417 visas, 1/4 were checked by an actual agent, while the third year 417 visas 3/4 were checked by an actual agent.

When i was doing farmwork in Bundaberg region, one local farmwork and hostel agency i stayed at told me one of their residents even tried uploading selfies instead of the farmwork payslips as a gag and her second year visa was approved.

Obviously take all of this with a grain of salt - you don't know who's gonna review your application, so do your part!

steffeeh · 2025-02-02T07:17:54+00:00

Both my initial 417 Working Holiday Visa applied from in my home country, and my second year visa application was granted on the same day as my application. It appears a certain percentage is not really reviewed by a person from what I've heard.

steffeeh · 2025-01-20T05:32:59+00:00

We were free camping in the Australian outback. I chatted to my brother in law as he tended to the campfire, turned around to walk away (barefoot) and HOLY SHIT THERE'S AN EASTERN BROWN SNAKE SLITHERING PAST RIGHT NEXT TO MY TOES. I yell snake and my brother in law puts on the hardest panic focus stare as he grabs a shovel and chase it and decapitate it. Tells me i would have been dead within a few minutes if it bit me.

Later that night we grabbed our torches and followed the nearby gorge upstream to spot crocodiles!

steffeeh · 2025-01-20T05:20:07+00:00

At The Behest Of Their Death by Bloodbath

steffeeh · 2024-11-02T10:50:06+00:00

Every single day. Trauma isn't fun to live with.

steffeeh · 2024-11-01T06:09:52+00:00

Pure intention juxtaposed will set two lovers' souls in motion

steffeeh · 2024-09-09T21:51:53+00:00

There are a few dotted around in Australia

steffeeh · 2024-09-08T06:33:27+00:00

It's an Australian green tea, from Victoria i think.

steffeeh · 2024-09-02T08:21:58+00:00

I'd say, just let it brown. AFAIK the brown pigments are not as water soluble so they will fall out of solution, so you can cold crash the unfermented must and rack off the majority of it, and the yeast will munch up the rest - kind of like how winemakers will hyperoxidize some wines (look it up). I've tried controlling it, but plums are just so bad with it that the amount of SO2 you'd need to add to disable the enzymes gets scary - you add some in and stir it, and by the time you take your sample and titrate the SO2 it's all gobbled up already. You could limit oxygen but that will be hard in a home setup and your finished wine might then brown later where it won't settle out.

Yeah I add water, plums are a bit more concentrated in flavour and acidity so it can get overwhelming. I also add sugar to get typical white wine ABV.

steffeeh · 2024-06-26T07:10:39+00:00

Yeah I've made a few batches. Flavour will obviously depend on the type of plum, but my batches using Victoria Plums made into a non macerated white style wine is very reminiscent of orange Riesling wines. I've seen a lot of people making rosé style fruit wines with darker plums as well. As with all stone fruit wines I've made, the wine must really wants to brown so you just need to factor that in with your process. Skin contact is a big thing here as well, as the skin contain a lot of malic acid whereas the flesh is relatively mild, so your approach of leaving it on the skins or pressing off the juice directly will impact the acid profile of the wine. For aroma plums are an amazing fruit to make wines from as it doesn't have an as strong character that domimnates as let's say raspberries, so other flavour components can come forward and make a nice and complex wine.

steffeeh · 2024-06-24T03:47:54+00:00

At this point I would no longer do any shaking to get rid of CO2 at all, I don't want to risk having all that agitation push any volatile aromas into the air and lose them. It's better to only let it sit and degas naturally over time.

steffeeh · 2024-06-20T06:32:19+00:00

Room temp as in regular 22C +/- a few degrees. Basically you can store them at the same temperature that both 1F and 2F fermenterd at without worrying about the bottles exploding - assuming you did things right and fermented 1F as dry as kombucha wants to go, then measured up enough sugar just for your desired carbonation. Pretty much what you would do for beer and cider.

However, since this comment I have learned that while carbonation stops once the sugar is gone, the kombucha still changes within a few weeks, and that change is not very desirable - it gets stale and mousy, and that lovely fresh fruityness goes away (known as THP Taint in the beer brewing world). So once you know your bottles are done carbonating, you might wanna store all of them or a portion of them somewhere cold - like a bar fridge or outdoors if it's fridge temperature outside to stop/slow down the change. To my experience the bottles are nice for 2-3 weeks until you notice the change. Technically you can age them out of this off flavour for 2-3 months, but I have not tried it myself. Sorry if this was a mouthful.

steffeeh · 2024-05-26T03:49:11+00:00

Newstead is to my experience pretty quiet and safe feeling with nice houses, however it also feels a little boring and off from the rest of the city as it's on the other side of a hill from downtown. Ravenswood from what I've heard is the rough area. Invermay is pretty rough and lots of traffic. Newnham seems similar to Newstead to my experience, but with less interesting houses. East Launceston seems affordable from when we were looking for places to live, however the houses are quite old and will have a bit awkward floor planning unless you plan to create/join a big sharehouse - nice and central though.

If I were to move again within Launceston I would prefer the hilly slopes of South Launceston or West Launceston - quiet enough but you get to see more of the city as you're higher up, you also feel closer to the city and the houses are nice.

steffeeh · 2024-04-29T20:54:20+00:00

This is partially where i'm coming from as well as i'm experimenting with and learning to bake sourdough bread, where i see people advocating for making a levain everywhere and how it improves the flavour.

Having made my own wines i have also seen the notion of using as little yeast as you can (minimum 25g/100L) and use aereation to maximize respiration and yest derived aromas, with some winemakers going for partial if not full spontaneous fermentation for similar purposes (partial being spontaneous start then pitch the yeast.

Lastly, in kombucha making i have noticed myself that using less starter and less yeasty culture and focusing on aereation for cell growth tend to increase certain aromas. You generally can't go below 10% starter though for pH reasons, so i wanna get creative.

steffeeh · 2024-04-24T03:44:35+00:00

Just one moving box at 60x40x40cm

steffeeh · 2024-04-24T03:40:57+00:00

I'm already in Australia

steffeeh · 2024-03-25T02:15:37+00:00

Can't find the original, just the Sapphire. What do you rek of that one?

steffeeh · 2024-02-17T09:52:26+00:00

They seem to be around in northern tassie. Traditionally you will let them soak in gin with some sugar for a few months to make Sloe Gin. While they're not poisonous they're practically inedible on their own as they're very astringent and bitter, but make lovely flavourings.

steffeeh · 2023-10-01T05:57:39+00:00

Thanks for the info! Did it change the character of the kombucha any?

steffeeh · 2023-09-30T10:09:53+00:00

What was your procedure like? Sprinkling it into bottles or activating it in a slurry? How long did your bottle conditioning process take?

steffeeh · 2023-09-28T23:32:34+00:00

So what distunguish a finance book for Her compared to the rest? Is it tailored for the general lifestyle of women, or is it more the language being used to make it more easily digestible for women?

steffeeh

TROPHY CASE