It’s a batshit movie. The first time I watched it the subtitles desynced and slowly got more and more out out of sync as the film went on. We only realised about half way through - somehow it didn’t make the film less understandable.

Yep, you’ll never get it perfect, but a smaller layer height will make the steps less noticeable. Adaptive layer height in cura if you use that can help, but adds a mortal age to the length of the print.

It’s probably under exposed then. Something like this and this will help you tune your slicer settings. You might need to play with other settings if you have other issues, but most of the time the exposure settings will be the problem with new resins.

Is this the first print you’ve done with it? Have you done any exposure calibration with this resin?

Ethanol should be fine to use as far as I know. Do the holes go all the way through? If so your screen might have dead spots. You can visually inspect the screen by setting it to do a test exposure without the resin tank on it to check. Also obviously check that your tank doesn’t have any failed print bits stick to the sheet.

The industry is experiencing historic shrinkage post COVID due to unsustainable growth during COVID.

Yes, but only in the fact that it looks like 4-5 different decks have got mixed together.

Removed by mod

You body begins to die a painful but probably mercifully quick death. Hormones are vital to your bodies continual survival and even if you targeted specific ones, you’d just be creating problems for yourself. Elimated dopamine? Congrats you’ve given yourself ADHD and a host of other personality problems. Melotonin? Oops no more sleep for you, enjoy your sudden weight gain and compromised immune system. We don’t take hormones, we are hormones.

A shame, especially to be shut down a second time, the time splitters games defined my childhood.

“Waiting For Godot” is a play by Samuel Beckett where two men wait for another named Godot who never arrives. It’s famously odd and open to interpretation and was generally pretty ahead of its time.

Thanks buddy

I’m on the East Sussex coast, no snow but the worst frost so far and a freezing fog.

Also just to add I did more reading and technically they’re using a Lactobacillus which is a bacteria and not a yeast. Which makes more sense as that’s what’s responsible for yeast infections, just to add to the yuck factor.

Just to add technically I’m wrong, they’re using a Lactobacillus not a yeast.

Also not all yeast strains convert sugar into alcohol, the strain in question in this case will only produce lactic acid.

The kind of yeast in question can’t produce alcohol as far as I can tell, only lactic acid. Edit: Lactobacillus not yeast

I told myself I wouldn’t do it but I did the research: turns out there’s one company who claims to brew with “donor” yeast and that’s the company she’s talking about partnering with. As far as I can tell from everything I’ve found reporting on them these claims are unverified so everything below should be taken with a large amount of skepticism.

Their websites are pretty sparse with information (and unsurprisingly creepily neckbeardy) but looking at what’s available and been reported I’ve been able to piece together what I think is happening. They talk around it and try to couch it in scientific jargon, it sounds like they’re using it to produce lactic acid only, so no alcohol, which is then sterilised and filtered to death before being used as an additive.

All in all it seems that the steps they describe between “donor” and beer that would result in no actual yeasts from the “donor” in the beer at any point, or even any yeasts cultivated from the originals - Which would seem to be the ultimate intent, probably for food safety law complaince. And this all assumes that they aren’t just lieing about it.

They can, to an extent, if you had lots time and a staffed lab. Crossbreeding yeast strains is kind of tough as most of the ones used in industrial fermentation (ie the stable, commonly used ones) don’t breed well with others and when they do crossbreed, the resulting new strain is often infertile itself. It’s possible, but difficult, unreliable and the resources required put it well beyond the scope of people who don’t own a brewing company.

Without any additional research beyond my homebrewing experience, it’s possible but very unlikely - almost everything would be against you. Brewing is a pretty fragile process and whilst homebrewing with wild yeast is possible, its a struggle to keep it alive long enough for it to reproduce to sufficient quantities to do it’s thing. And that’s if it can even get the alcohol content high enough and you don’t get any bacterial or mold contamination.