Filmwasters
Which Board? => Photo Essays => : SLVR October 16, 2013, 03:44:40 AM
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I've put my xtol aside for now because Im looking to save space in my apartment. Concentrate developers seem to be the way to go and one local shop carries blazinal, an exact variant of rodinal. I also am now bulk loading eastman 5222 doubleX because I had great results from a roll I got earlier this year. The doubleX is grainy and I was trying to keep it at a minimum even though I was souping in rodinal. My first thought was agitation = grain. I've seen great results with people stand developing so why not give it a shot.
For me, a stupid simple process always has to be complicated. My first few attempts at stand developing this film were brutal failures. All of which I think were a combination of slight overexposure and my developer being slightly too warm since I was trying to compensate for it cooling over one hour. The developer doesn't actually cool that much over the 1 hour, even with the tank sitting on the cold floor.
I just souped a test roll I shot today quickly and made sure to keep around and under that 20 degree mark. And sure enough, I have some results I'd like to share with the filmwasters. Because heaven knows, for me to get to this point i've wasted a bit of film!
All shot with my XA on the way to work. It was hard focussing after being spoiled by leica for so long.
(http://farm3.staticflickr.com/2807/10302741663_7e25b6749d_c.jpg)
(http://farm3.staticflickr.com/2826/10302605495_13fa78f343_c.jpg)
(http://farm4.staticflickr.com/3712/10302532384_23abb098a8_c.jpg)
(http://farm6.staticflickr.com/5550/10302623286_e9e8454426_c.jpg)
(http://farm4.staticflickr.com/3778/10302626956_2d85898731_c.jpg)
(http://farm6.staticflickr.com/5478/10302528624_5dc83e0831_c.jpg)
(http://farm8.staticflickr.com/7306/10302613895_769ca1bb3e_c.jpg)
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Good that you stuck with it till the process started working for you. Thanks for sharing. Who would have thought oyu would have problems with excess heat in Canada :)
How were these scanned?
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They were scanned on an epson v700. 3200dpi, in Silverfast. I use the tri-x 320 6x6 option. Also when scanning i found scanning the negative emulsion side down gave better results than emulsion side up like epson reccomends.
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Come and get what?
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IT!
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IT!
:D
but what is IT?
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Lunch. Its a great lunch place. Poutine, sandwiches, salad. Thats it, nothing else
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I had to google poutine. it sounds horrible, but I'm gueesing it probably tastes pretty good.
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Poutine is amazing. Im a huge fan of pulled pork poutine, some call it californian style. Add bacon on top of all that and i'm in heaven.
heart attack pending
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Just processed another test roll from last night. Took a test of doubleX and pushed it to iso 1600. 2 hour stand develop 2 inversions at 1h in rodinal 1:100
(http://farm6.staticflickr.com/5535/10415924056_4e1b163193_c.jpg) (http://www.flickr.com/photos/lovelyjm/10415924056/)
Untitled (http://www.flickr.com/photos/lovelyjm/10415924056/#) by nownownownow (http://www.flickr.com/people/lovelyjm/), on Flickr
(http://farm4.staticflickr.com/3712/10416065973_f7dfff5d6f_c.jpg) (http://www.flickr.com/photos/lovelyjm/10416065973/)
Untitled (http://www.flickr.com/photos/lovelyjm/10416065973/#) by nownownownow (http://www.flickr.com/people/lovelyjm/), on Flickr
(http://farm4.staticflickr.com/3695/10415899694_8aea8f7cef_c.jpg) (http://www.flickr.com/photos/lovelyjm/10415899694/)
Untitled (http://www.flickr.com/photos/lovelyjm/10415899694/#) by nownownownow (http://www.flickr.com/people/lovelyjm/), on Flickr
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Tintin has me inspired to try stand dev. I want to use my hc110 vs starting something new. I have read 1:100 for an hour works for it as well. Any users of hc-110 played with stand dev?
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I had to google poutine. it sounds horrible, but I'm gueesing it probably tastes pretty good.
Poutine definitely falls in the junk food and comfort food categories.
Heck, I live in the province where poutine was invented!
A good poutine must be done with greasy fries, not the oven baked kind. Cheese curds are usually Gouda. Top it all with thick beef gravy.
It's by nature very salty and very fat. Also pretty hard to digest if you loose the hang of it.