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NHK 31 Jan 2025 A Japanese government panel says an anticipated megaquake in the Nankai Trough along Japan's Pacific Coast could kill up to 298,000 people -- down slightly from an estimate made more than a decade ago. There is said to be a roughly 80 percent chance that a magnitude 8 to 9 quake will occur along the trough within the next 30 years. Nagoya University Professor Emeritus Fukuwa Nobuo submitted the panel's report to Disaster Management Minister Sakai Manabu. Sakai expressed his belief that damage can be reduced if measures are implemented and action is taken based on plans. He said the government will do what it can to promote the measures. The report says the quake's maximum magnitude will be on the range of nine. Seismic intensity is expected to be at least lower 6 on Japan's scale of zero to 7 in 24 prefectures, and 7 in 10 other prefectures. The panel estimates tsunami at least 10 meters high could reach Tokyo and 12 other prefectures between the Kanto...

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 From John Palmer How to adjust: YouTube: First part of video is a bit over complicated.  especially when talking about different units of PPM, hardness as CaCO3 etc and conversions . The second part on cations and anion measurements is more interesting. Although talking too much sbout la motte water kit Brewing water app

 Two major ones id: #rs2025gcjloj Twitter  M6.4 id: #rs2025gcjbxn Twitter  M7.7 IRIS builder, retrieving  HKPS  data Building collapse  @ 13:27 local time(06:27 UTC) in Bangkok. But it's hard to relate the two events as Bangkok is 1000 km away from epicenter Mandalay. Geologyhub YouTube   長週期震波   Ncree   FTVnews 美國地質調查局專家耶克：「這次緬甸地震特別嚴重，是因為震央靠近人口密集區，一道淺層斷層引發強烈震動，震央又離住宅區很近。」 美國專家點出，震源深度淺會引起地表強烈震動，加成破壞力。更別提這次主震的強度本來就大，震央還恰巧落在緬甸人口密集區。日本學者補充，斷層快速滑移產生的長週期震波，也會進一步拉大受災範圍。 緬甸強震／中泰越災情也慘重　專家：長周期震波加劇災情 東京大學地震研究所教授 酒井慎一 ：「（震源）淺的地震加上長周期震波，常會影響到更遠的地區，就算距離（震央）較遠，大樓之類的高層建築，也可能受到劇烈搖晃危害。」 長週期震波只要朝同一個方向傳遞，就會加快擺動速度，對高樓大廈等大型建物產生強大脈衝。以這次發生地震的緬甸中部「實皆斷層」為例，儘管震央距離泰國曼谷近1000公里遠，但因斷層是往南破裂，位於南方的曼谷震感本來就會特別強烈。加上曼谷是個盆地，地質鬆軟，加劇「場址效應」。 東京科學大學教授田村修次：「曼谷是鬆軟堆積的地層，這樣鬆軟的地層容易使地震波增強，耐震性低的（高層建築）就可能倒塌。」 Deep low frequency effect   場址效應   wiki 無樑版設計   kknews   patent  

Readings: Refractometer : 1.031, brix 7.8 Hydrometer: F.G. 1012 Ph pen: 4.09-4.12 km-ph: 4.4 Color: dark amber with O.G. 1060, F.G. 1012 ABV  online calc : gives 6.3% ABV Taste: Hoppy and slightly bitter. sweet undertone . Dark ale style.

Banana taste.  Good flavour in  weissbier. . Ester us Isoamyl acetate . But maybe not in other types of bier Off-flavours

  在大家最關注的安全測試當中，消委會測試8種常見於啤酒的霉菌毒素，結果顯示1款樣本「哈尔滨」麥道 檢出脱氧雪腐鐮刀菌烯醇（Deoxynivalenol，DON），檢出量為每公斤26微克，其餘樣本未有檢出霉菌毒素。脱氧雪腐鐮刀菌烯醇（DON）又稱為嘔吐毒素（vomitoxin），主要由禾穀鐮刀菌及黃色鐮刀菌產生，這些產生DON的霉菌可在土壤中找到，是穀物（尤其是小麥及玉米）的致病菌。DON最令人關注的是安全問題，有可能令人在攝入後30分鐘內出現噁心、嘔吐、腹瀉、腹痛，甚至發燒等徵狀，與其他胃腸道疾病的徵狀相若，不易分辦。國際癌症研究機構（IARC）把某些鐮刀菌衍生的毒素（包括DON）列為第3組物質，即未知會否令人類患癌。 根据深圳海关食品检验检疫技术中心在中国电子口岸数据中心深圳分中心微信公众号2023年7月的发文，DON是一种常见的真菌毒素，大多在低温、潮湿和收割季节，在谷物庄稼中慢慢生长，一般在大麦、小麦、玉米、燕麦中浓度较高，在黑麦、高粱、大米中浓度较低。 哈爾濱麥道啤酒樣本中DON的檢測含量遠低於中國國家標準（谷物及其製品）（1000μg/kg，即1ppm)，也遠低於國際權威食品安全機構的相關上限標準（低於<1ppm, 即1000up/kg) 。所有產品在上市前均經過嚴格測試。

  Afaik they just use tap water. Citric acid Nahco3 Cacl2 Protafloc Benzoate  Sorbate Xylitol 

 B 站 HKIWSC

 From HKEng Grade Equivalent to Europe S960Q, S960QL Suitable for bridge construction: Example: Fanling foot bridge.  Polyu Csteel

From TB Component location and values  This module, is no good. Despite having big ground plane, and metal shield. The VCC  isolation inductor is missing.  Possible cause: PCB layout. wrong capacitor or capacitor values used. poor soldering Timing of sampling.

From "water, a comprehensive guide for brewers" Many brewers acidify their sparge water and/or mash water. At the beginning of the sparge, the mash pH should be at the target and the buffering conditions within the mash should be at full strength. As the sparging water rinses the bed, the sugars and buffers are rinsed away and the pH shifts towards the pH of the sparging water. If the sparging water is alkaline, the mash pH will rise, and the extraction of tannins, silicates and ash from the malt husks is more likely as it approaches a pH of 5.8. These compounds can ruin the taste of an otherwise well-brewed beer. The easy solution is to stop sparging when the pH hits 5.8, or when the specific gravity falls below 1.008, and top up the kettle with hot liquor alone. This will only cause a small drop in efficiency while preventing significant off-flavors in the beer. However, an ounce of prevention is worth a pound of cure, as they say. The better solution is to acidify the spar...

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Recipe: here , YouTube   Time to try out my phosphoric acid ph calculations . Strike water(40L) 4 .5ml of 85% phosphoric acid = 0.066mol of H3PO4 Molarity= 0.066/40=0.00165 PH 2.86 Sparging water(30L) 1.73 ml of 85% phosphoric acid = 0.0254 mol of H3PO4 Molarity= 0.254/30=8.47e-4 PH 3.11 Why so acidic? This is 1+ pH more acidic than Gordon Strong's recipe!!! I think Mykelti is using brewfather app

 Not all reds are the same. From sparkfun Sparkfun version have this inductor  L1  schematics   From TB . They miss this inductor. DON'T buy this Finally found out sparkfun red is the TB purple  

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Day 4 No bubbles. Krausen disappeared. Wort now more clear

Based on 2023-2024 water report. Milliequivalent/L bar graph: from Brunwater: Residual Alkalinity = 27 - (( 13 + (1.5)/2)/3.5) = 23.07 ppm ( or mg/L) as CaC03 From braumagazin, in °dH: Calculations are just the same, but units are in °dH. It uses Karbonathärte "carbonate hardness" instead of alkalinity  Residual alkalinity: The carbonate hardness bound to hydrogen carbonate (HCO 3 - ) is an alkaline reaction, thus reducing the acidic reaction of the malt and thus increasing the residual alkalinity. Calcium and magnesium counteract this, because these ions lead to the release of additional acid in the mash.  If the acidic reaction of calcium and magnesium is stronger than the alkaline reaction of the hydrogen carbonate, the residual alkalinity is lower and even negative.  This is exactly what we take advantage of when adding brewing salts such as calcium sulfate (brewing gypsum). Rule of thumb for Lager: A favorable ratio of carbonate hardness to non-carbonate hardnes...

 from BATE 

 1/4 teaspoon of 10% phosphoric acid  for 19 litres. calculated from bate: pH 4.16 For 1 drop = 0.05ml, it means roughly 25 drops Step 1. Convert mass ( or volume) and concentration ( % w/w) to mole per litre ( mol/L) Step 2. Use BATE or other app to calculate pH If aiming for pH 5.6, conc will be 2.5 e-6, or 1/100 tsp , 0.044 ml, roughly 1 drop From homebrewtalk , AHA , summer rye , hefe Gordon Strong suggested to use 1/4 teaspoon of 10% phosphoric acid, target pH of 5.5. From BF calc, Sparge pH would be 4.6. but he also added 1 tsp of CaCl2. 2H20. Mash pH change from 5.7 to 5.64. byo   hbf uk . YouTube  . Obviously Gordon is NOT using  RO water, with~ 5% minerals. Anyways, make your own pH measurements ..... He is adding more than required, due to CaCl2 he added same time? TBC. my excel For 2L,  for pH4.16, then it means ~2.6 drop for pH5.6, then it means ~0.1 drop Better still, using target pH value to find mol/L : Using the calculated mol/L to find r...

 More active : Krausen:

By dilution, eg using 85% conc(w/w) phosphoric acud From Steffen's density table (short version): Molar mass of phosphoric acid is 98 Molarity1 * volume 1 = molarity2 * volume 2 (mole concept ) Density1*conc1* vol1= density 2*conc2*vol2 ( mass concept) Density * conc(%)/ molar mass = molarity(no. Of moles per litre ) Some worked example: From my excel Normality: The normality of a solution is the molarity multiplied by the number of equivalents per mole. eg 3N of KCL solution = 3g of KCL solids / 1 litre of solution  But for H 3 PO4 phosphoric acid, number of equivalents per mole is 3 So normality of H 3 PO4 phosphoric acid = 14.68*3= 44 Reference : Sigma aldrich calculator  ( conc in molar or normal) aqion de calculator. DO NOT download!!! Has reputation virus Chembuddy Homebrewtalk  Silver_is_money is correct , who likes to think in gram instead of mole

 airlock pop: Krausen: Beer colour is more hop-ish than last time

At distance of 63 earth radii  During the lander’s lunar transit, LuGRE tracked signals in the L1/E1 and L5/E5 frequency bands. The farthest signal detected came from the Galileo constellation at 67.79 Earth radii (approximately 432,384 km from the receiver). The experiment demonstrated GNSS functionality near the Moon, where the lander orbited approximately 1.66 km/s1. Despite the challenges of distance and velocity, the receiver achieved position accuracy within 1.5 km and velocity accuracy within 2 m/s. It successfully acquired signals from four GPS satellites (L1 and L5 frequencies) and one Galileo satellite (E1-E5 bands) during a one-hour observation window. Post-landing, LuGRE will attempt to receive GNSS signals on the lunar surface for 14 days. Rough calculation, the max angle of 2 GPS satellites is only ~7 degrees apart, as seen from the moon .( 20,000 km above earth surface or 3 earth radius) GPSWorld UNOOSA NASA NTRS NASA LNSS

 From grapeot github , 2010 to 2030 Weibo

 5/3 Grain Bill 400g 2-Row Brewer’s Malt  72g. Munich Malt >> vienna malt used instead 36g Crystal 20L Malt 510g total Grain to water =1: 3.33, ie 1.7L 0.4g gypsum 0.4g cacl2 10% Phosphoric acid: In his book Modern Homebrew Recipes , Gordon Strong he says the 1/4 tsp of 10% phosphoric acid will bring 5 gallon RO water to 5.2-5.3 pH 1 tsp = 4.9ml Convert 19L to 4L: .25tsp / 19L*4L=.05tsp=,0.05*4.9ml=0.26ml Or (0.05 ml/drop) 10 drops. ( is it 6 drops)? During 66 deg c mashing, 60 min Ph5.0+ to 5.4- , by litmus paper  Mashing out ( halt enzyme) 75 deg c @15 min Wort Boil for 60 min Ph measure to be 6.4 ( Should it be 5.x?) my previous blog Hop adding schedule: 1st  1.2g @ start boil 2.3g @40 min into boil 2.3g @50 min into boil. pH measured again. 6.4 4.6g @60 min ie end of boil O.G. 1.060 1.065 by refractometer  1.6L final volume  Yeast: American ale  fermoale AY4 YL692 1.9g used(20% extra)

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