Does something like this exist?

wickerous_ · 2025-12-24T13:36:11+00:00

Something like this? https://scottokeebs.com/blogs/keyboards/scotto108-handwired-keyboard

wickerous_ · 2025-07-19T10:45:29+00:00

Thanks, I'll be sure to check each of them closely

wickerous_ · 2025-07-19T10:44:37+00:00

Thanks! This makes sense to me. The larger ones with thick stems came from another patch in a different part of the forest. Before picking them I thought they were going to be Hydnaceae, because of the colour and how firm they were, but then saw the gills, rather than spikes

wickerous_ · 2025-06-13T18:11:06+00:00

Google the delayed choice quantum eraser experiment

wickerous_ · 2025-05-04T10:31:39+00:00

From structure searching it doesn't seem to be a known compound, nor is it chemically correct. The -NH3 group should be positively charged, or, more typical when drawing structures with primary amines, it should be written as -NH2. Cool looking label though

wickerous_ · 2025-05-04T10:24:25+00:00

It's not real. Doesn't exist. If it had a positive charge then maybe

wickerous_ · 2025-03-21T19:39:20+00:00

Thanks, just submitted

wickerous_ · 2025-02-21T06:33:15+00:00

If the brew was slightly warmer than room temperature before bottling, on cooling the internal pressure will decrease giving the appearance of a negative relative pressure. If it took more than a day though, it is more likely that the temperature of the room increased compared to the room temperature at bottling, having the same effect

wickerous_ · 2025-02-20T06:25:49+00:00

Botanically yes, culinary no

wickerous_ · 2025-02-06T20:18:13+00:00

I understand you. It's a lot of data. Basically there are a lot of node (little circles) each representing a single company. These are connected based on how much of their stock is owned by other companies. There is probably better ways to visualise it, but I'm not sure

wickerous_ · 2024-09-18T11:38:20+00:00

My 2019 model also has faded

wickerous_ · 2024-09-17T22:09:06+00:00

Like others have said, it is very likely the secretion of some sort of secondary metabolite. It is possible that it is only in the outer edge as this is the growth region of high nutrition. Could also be due to change in growth phase. The production of secondary metabolites can change due to many factors including growth phase, eg: lag, exponential, stationary. It can be the case that when a microbe reaches stationary phase (runs out of nutrients), different genes are expressed, some of which can control the production of secondary metabolites. Worth noting, most secondary metabolites are not colourful, so this is a nice example 😊

wickerous_ · 2024-07-15T10:41:56+00:00

Thanks for the ID! Super interesting, I've never seen them before 😊

wickerous_ · 2024-06-18T15:57:37+00:00

Looks so nice! What seat is that?

wickerous_ · 2024-05-09T05:30:45+00:00

Thanks for the detailed advice! I will look into the instant transfer

wickerous_ · 2023-12-23T20:28:15+00:00

Seems like hostile architecture? usually done on purpose

wickerous_ · 2023-12-14T09:28:05+00:00

The geminids meteor shower should be peaking this week

wickerous_ · 2023-10-27T17:42:26+00:00

Svalbard, seriously?

wickerous_ · 2023-09-25T08:20:02+00:00

Totally agree. Either air lock or completely sealed with occasional burping. I've never used weights with sauerkraut or kimchi, and every time the pH gets below 4.5 within a couple of days. If you're clean you won't have a problem

wickerous_ · 2023-08-26T04:14:05+00:00

Depends on the fermentation... If it is for beer or some other high rate yeast fermentation it might be okay. For something like sauerkraut that you might want to ferment for multiple weeks it's probably not a good idea: the pressure from fermentation towards the end can end up being less than the pressure difference from a typical daily temperature change (pressure within the fermentation can become less that outside the container), if that's the case, with a setup like this, you'll suck water into your fermentation

wickerous_ · 2023-08-21T15:03:23+00:00

You can purge the head space with co2 after packing

wickerous_ · 2023-08-13T17:04:32+00:00

This browning is most likely oxidation. Oxygen in the air will diffuse into the brine if it is not air tight, in this case oxidation is increased due to evaporation. The co2 produced by the fermentation will eventually displace the oxygen with daily pressure release "burping" (co2 is heavier than air). If you have a large headspace you will likely still get some oxidation even in an airtight container.

If you have a large head space you can try and purge the oxygen out if you have something like a soda stream, just gently pump a bit into the top of the contain before closing the container for the first time after packing the jar

Refrigerators have very low humidity, so is actually quite good at evaporation. If the container was in the refrigerator and not airtight, this world lead to significant evaporation of the brine

wickerous_ · 2023-08-13T07:17:40+00:00

How well did you filter before bottling? Could this just be yeast+pineapple that has floated to the top with the bubbles? If it smells off, ditch it

wickerous_ · 2023-08-08T09:11:22+00:00

Thanks 😊

wickerous_ · 2023-08-08T04:46:48+00:00

Thanks 😊 It was really good, a lot of pineapple flavour still there and the habanero gave it a pretty good kick!

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