Semi-stand in Pyrocat HD?

[Ian Grant]

No pork in Turkey?
Tom

No the authorities closed the last abattoirs involved on hygiene grounds last year, the farmers aren't allowed to breed pigs without a contract with an abattoir to sell the meat. Catch 22.

So the Greek Orthodox community in Istanbul and elsewhere can no longer eat pork, and they've always lived in Western Turkey, after all it was once ancient Greece.

Ian

 

[Jeff Bannow]

No the authorities closed the last abattoirs involved on hygiene grounds last year, the farmers aren't allowed to breed pigs without a contract with an abattoir to sell the meat. Catch 22.

So the Greek Orthodox community in Istanbul and elsewhere can no longer eat pork, and they've always lived in Western Turkey, after all it was once ancient Greece.

Ian

Ouch! I'd be going through withdrawl ...

 

[Thomas Bertilsson]

Well, I'd say at least you're spared bacon ice cream, Ian. That invention could surely only happen once in the world, and it already has...

No bacon would be having an ill effect on me.

 

[Ian Grant]

As a biologist (dim distant past) I became well aware why Pork was deemed an unclean meat by Abrahamic religions, (basically Jews & Muslims).

Many of the parasites that infect pigs can also infect humans, poorly cooked pork was dangerous, hot climates make matters worse so the best solution was don't eat it . Remember that pig hearts have been transplanted into humans on a temporary basis.

But Greek culture had some roots & links to Celtic culture where pork was accepted.

Ian

 

[Ian Grant]

Well, I'd say at least you're spared bacon ice cream, Ian. That invention could surely only happen once in the world, and it already has...

No bacon would be having an ill effect on me.

The Ice Cream here in Turkey (and Greece) is excellent, Algida Ice cream is actually the same company as Walls in the UK, but Walls are also sausage manufacturers & in the UK use a lot of pig fat in their cheaper ice creams, but not here in the Aegean/Mediterranean regions.

I miss bacon & pork though, and Tmax & Delta films

Ian

 

[WolfTales]

Wow so it can get smoother then butter! That's fantastic! Bacon icecream!

Sandy, great way to be blessed too! Enjoy it and make the most of it.

 

[Jeremy]

Let me know how it comes out!

I did 1:1:100 at 75F for 15 minutes (just followed Sandy's directions from the first page of this thread). The negatives look thin, but this could also be my fault as they might be underexposed--was just out taking pictures with no meter. Once they're dry I can add more to this thread.

 

[sanking]

I did 1:1:100 at 75F for 15 minutes (just followed Sandy's directions from the first page of this thread). The negatives look thin, but this could also be my fault as they might be underexposed--was just out taking pictures with no meter. Once they're dry I can add more to this thread.

Jeremy,

Gotta be either a problem with the developer or the meter if the negatives look thin at 15 minutes at 75F. They should look very robust with that dilution, time and temperature.


Sandy

 

[Jeremy]

Here's a scan of the whole sheet--there are a number of problems with this roll: such as a light leak at one end of the roll and a line of less density. Could be the camera or the tank or me not being careful when loading/unloading the film, just need to try out a couple more rolls to figure out where the problem lies there.

I have a much larger scan of this sheet so if you want to see close-up on any of the shots let me know. I do really like the tonality of the negatives and I'm pretty sure I just underexposed a bit on some frames and a little overboard on a couple. The bench with the tree growing behind it really impressed me with the ability to hold the highlights of the setting sun on the building in the background.

Sandy, I think one problem is that I've been used to seeing 120 films developed in a "conventional developer" that are much denser in appearance so I thought the stained negatives looked thin. When I look at the roll in comparison to one of LF sheets the densities look good.

 

[Willie Jan]

I normally expose the acros at 50 and develop it at 68F for 12 minutes.
agitation first min and after that 1x per 30 seconds.
I am going to do a test to see the difference between the 15min 72F development.

 

[Jeremy]

I normally expose the acros at 50 and develop it at 68F for 12 minutes.
agitation first min and after that 1x per 30 seconds.
I am going to do a test to see the difference between the 15min 72F development.

Willie,

This film wasn't agitated for the first film and after that 1x per 30 seconds. It was agitated based on Sandy's comment on the front page of this thread:

Acros in Pyrocat-HD 1:1:100 at 72F for 15 minutes, with four agitation cycles, once for one minute at the beginning, and then for ten seconds at the 1/4, 1/2 and 3/4 points of time.

Just wanted to make sure that was clear before you tried it yourself. Going to shoot a couple more rolls today in a few cameras to see where the problem lies and to do some more testing.

 

[Willie Jan]

"I develop Acros in Pyrocat-HD 1:1:100 at 72F for 15 minutes, with four agitation cycles, once for one minute at the beginning, and then for ten seconds at the 1/4, 1/2 and 3/4 points of time."

I do not understand the once for one minute part....
Do you know what is exactly mend

 

[Thomas Bertilsson]

Willie Jan, 'first' agitation cycle is one minute long. The last three, at the 1/4, 1/2, and the 3/4 point of the developing cycle is for 10 seconds.

 

[sanking]

"I develop Acros in Pyrocat-HD 1:1:100 at 72F for 15 minutes, with four agitation cycles, once for one minute at the beginning, and then for ten seconds at the 1/4, 1/2 and 3/4 points of time."

I do not understand the once for one minute part....
Do you know what is exactly mend

Sorry about the language. I can see that might confuse some people.

Basically, pour in the developer and agitate for one full minute, then agitate for ten seconds at the 1/4, 1/2 and 3/4 ponts of total development time.

For example, if totally development time is 12 minutes, pour in the developer and agitate for one full minute, then agitate for 10 seconds at the 9 minute mark, 10 seconds at the 6 minute mark, and 10 seconds at the 3 minute mark.

Sandy

 

[Ian Grant]

I'm going to try the same agitation technique tomorrow with Adox/Efke 25 & Fomapan 100, but thanks to Jeff Bannow I'll be thinking how muck I miss Pork as I process

Ian

 

[sanking]

I'm going to try the same agitation technique tomorrow with Adox/Efke 25 & Fomapan 100, but thanks to Jeff Bannow I'll be thinking how muck I miss Pork as I process

Ian

Don't they import pork in Turkey? I spent a couple of weeks in Istanbul in fall of 2006 and the hotel where I was lodged had a big morning breakfast buffet with all kinds of pork, including sausage and bacon. Would it be different now?

Sandy

 

[Jeff Bannow]

I'm going to try the same agitation technique tomorrow with Adox/Efke 25 & Fomapan 100, but thanks to Jeff Bannow I'll be thinking how muck I miss Pork as I process

Ian

If you let me know what time you are processing at (in GMT of course) I can attempt to be eating pork at the same time, while thinking about developing my film. That ought to get a record for something!

 

[Ian Grant]

Don't they import pork in Turkey? I spent a couple of weeks in Istanbul in fall of 2006 and the hotel where I was lodged had a big morning breakfast buffet with all kinds of pork, including sausage and bacon. Would it be different now?

Sandy

The last Pork butcher in Istanbul was going to close last year as there was no abattoir to supply him. Of course it might be imported but the current US backed government would find another food hygiene issue to stop it.

Here on the west coast of Turkey our local Pork butcher closed 4 years ago.

Ian

 

[wogster]

The last Pork butcher in Istanbul was going to close last year as there was no abattoir to supply him. Of course it might be imported but the current US backed government would find another food hygiene issue to stop it.

Here on the west coast of Turkey our local Pork butcher closed 4 years ago.

Ian

IIRC isn't Turkey something over 98% Muslim, and Islam forbids the eating of pork, so the market for pork is probably tiny. I live in a Jewish, neighbourhood (I am not Jewish BTW) , and bacon and sausages made from turkey are quite common around here, you can get that wonderful pork taste without angering God or getting all that artery clogging excess fat from pork. You know given the choice, I'd rather have the turkey ones anyway.

I am sure that the United States would be happy to supply all the pork that Turkey could want, but if few people want it. It ends up going the same way that Kodachrome is.

 

[Willie Jan]

Sorry about the language. I can see that might confuse some people.

Basically, pour in the developer and agitate for one full minute, then agitate for ten seconds at the 1/4, 1/2 and 3/4 ponts of total development time.

For example, if totally development time is 12 minutes, pour in the developer and agitate for one full minute, then agitate for 10 seconds at the 9 minute mark, 10 seconds at the 6 minute mark, and 10 seconds at the 3 minute mark.

Sandy

Thanks for the explenation.
I also agitate the fulll first minute, only my clock is counting upwards

 

[Usagi]

I use Pyrocat-HD, 1:1:100 with Fuji Acros. In 135, 120 and sheet film sizes.
Haven't even thought for coming back to "traditional" developers.
My personal speed is around EF 80 to EF100, depending on contrast. For sheet films, I use constant agitation and for roll films I use "semi-stand" with one minute initial agitation, then three immersions on every 3th minute.
24°C is my choice for temperature, because I simply can't get any cooler place or water.. (who thought that Finland is cold land of ice and polar bears?)

 

[Tom Kershaw]

Jukka,

What is your development time?

Tom.

 

[Usagi]

Jukka,

What is your development time?

Tom.

With constant agitation, it's 10 minutes at 24 degrees.
For rollfilms I use 12 minutes.

 

[ame01999]

Pyrocat: Suggestions for even more minimal agitation?

I'm looking for some tips on going beyond 3 minutes between agitation cycles. I've read a couple users who have mentioned going into this territory. I suppose the best way to find out is to pick a roll of film I'm not too invested in and give it a shot.

When I did full stand development with FX2 (only an initial agitation period) my 120 film turned out fine, some streaking with 35mm though. Is sprocket-free 120 film generally better suited to semi-stand or stand development?

I'd like to try even less agitation, because now I'm getting a bit more highlight density than I need with slower films. My technique isn't perfect, I'm without a spot meter, so I use reduced development to give myself a "cushion" against runaway highlights or excessive grain.

My instructions recommend 3 minute agitation only if adjusted development is 15 minutes or more. Could I cut out one agitation cycle (out of five), aiming for 12 minutes? Or do four agitation cycles, but wait more than three minutes between each, thus pushing my time past the fifteen minute threshold?

Thanks in advance. Love the developer.

 

[Ian Grant]

There's already a (there was a url link here which no longer exists) on this very subject.

And the Moderators finger was on the button and whisked you here within 30 seconds of my post

Ian