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SMF2 attachments - only inline img tag attachments migrated

This discussion is related to the Vanilla Porter addon.

Hi there,

I've followed the Vanilla Porter 2.5 instructions carefully, checked that the SMF2 section of the porter script supports attachments, etc, but I still can't get it to properly export all attachments.

While it will export anything that's part of a discussion, such as a BBCode img tag with a URL in it, it will not export attachments that are, well, attachments.

This works:

This does not:

And you can see both here in the file created by Porter:

With inline images:

"6430","26","58318","0","17","built myself a coffee cart !","well I&#039;m not sure if it comes under the topic of rebuilds\, but it&#039;s definitely a project! I built a coffee cart specifically to fit my La Rocca Verona Expres coffee machine which I purchased second hand recently<br /><br />say what you like about the build quality of Spanish coffee machines - it&#039;s very simple under the hood - but it makes great coffee and the 5lt water tank combined with a 2lt boiler mlmeans that I can make a lot of coffees between refills !<br /><br />in fact I&#039;ve had 4 gigs since building the cart a month ago\, and I made 70 coffees on it yesterday\, and it didn&#039;t miss a beat !","2018-10-14 16:47:51","1970-01-01 10:00:00","304","2018-10-18 10:08:51","304","304","BBCode"

Without:

"6432","36","58346","0","11","Roasting to a) relative points or b) absolute points","Heya guys! Just had a curiosity...<br /><br />I&#039;m relatively new to monitoring temps while roasting (for many years just roasting on the &#039;fly&#039;\, time-based)\, but was wondering something.<br /><br />In terms of consistent roast depths\, is it better to roast to:<br /><br />a) a relative temperature point based on when first crack occurs/ends<br /><br />Or<br /><br />b) absolute temperature point (just ending when the beans hit a certain temperature)<br /><br />Am not sure if what I&#039;m saying makes sense\, but I recently did a few roasts\, the first two roasts FC happened pretty much the same temps. The third roast it was slightly different measurements..<br /><br />Eg If in roast:<br /><br />1) FC happened at 205\, rolling was 212\, end of FC was 220\, and I pulled the roast at 224<br /><br />2) FC happened at 211\, rolling was 215\, end of FC was 223<br /><br />As the numbers are slightly higher\, in order to get a consistent roast depth\, would it be better to end that second roast at the exact same temp (224)\, OR end it relative to the end of FC in that first roast (about 4 degrees past the end of FC) which would be 227 degrees?<br /><br />I hope this made sense haha.. thanks guys :)<br /><br /><br />(And obviously the profile ie how it got there matters\, but I mean if I keep the same profile. These two profiles are attached too just for more info. The probe position was the same in both\, and ambient temps were the same)[img width=800 height=436]https://uploads.tapatalk-cdn.com/20181021/13177270102a945b3d2cf685f0600784.jpg[/img][img width=800 height=436]https://uploads.tapatalk-cdn.com/20181021/a64b8feb9283e598274386dcefe7fdea.jpg[/img]","2018-10-21 15:37:45","1970-01-01 10:00:00","6837","2018-10-31 10:49:10","6837","6837","BBCode"

I feel like I've missed something crucial!

Any help would be appreciated.

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