Should I leave these risers hilariously wide, or cut them down? Do they get cut just like normal alloy risers?

If you cut them, use a fine-tooth hacksaw blade so you don't splinter the carbon wrap.

will dzr's and time atacs play nice?

Have you ever seen a shimano freehub body break apart in five peices? (I did)

'nother pro tip: Put a piece of masking tape over the cut before you go to town on it. Will also prevent splintering.

I've seen one split in two - which was most likely caused by over-torquing the cassette lockring.

Yes.

Thanks.

I'm always afraid of my LX and XT's asploding or getting all chewed up. STX and Alivios I never worry about though. Steel is real. :)

This was a Deore freehub body.

Dang, now I'm scared of them all. Can't remember if Deores are ferrous or not, though.

How freaking hard are people cranking on those that they crack!?!?

I plan on getting the Leader I05TR Carbon/Aluminum and I would like to use the FSA ZS-3 Headest in carbon. I know that if i use a carbon steerer tube i do need a carbon version of the FSA, but if i use aluminum, would it be fine with the carbon version of the FSA?

Is the Gran Compe Shot lever better for the "choking the stem" hand position, (for my B123s), or is the difference insignificant compared to Dirty Harrys? I was just wondering if the smaller clamp really made a difference. I'll be positioning the lever directly next to the stem.

The 1 1/8" compression plug doesn't fit inside some thicker aluminum steerer tubes. Why not just use the regular ZS-3?

The Shot lever is cool because it allows for braking from either side of the stem. The Dirt Harry has much more of a powerful feel though.

Thanks Scrod!

:beer:

(i think im drunk)

How much work do you think I have on my hands as a conversion? Only appears to be surface rust. And a couple nicks.

http://bikeforums.net/attachment.php...hmentid=308559

http://bikeforums.net/attachment.php...hmentid=308560

The front wheel is probably garbage. I'm making the commute tomorrow, but wanted your opinion.

I often see HPlusSon Archetype rims put with higher-end hubs on pre-built wheelsets.
Are they that much better of a rim than Velocity A23s, which seem to have a similar profile and lighter weight? Or is this difference negligible?

If I had to choose one over the other, I would pick Archetypes. As a fairly experienced wheelbuilder who has worked with many of both, I can honestly say that H+Son's quality and workmanship surpasses Velocity's on many levels.

H+Son > Velocity.

I have no idea. I can't even tell what kind of bike it is.

Have you had chorizo verde? What are your thoughts? On it, or things in general.

while were on the subject of food;

how do you find the motivation to make such amazing breakfasts all the time?

i often find myself clawing for motivation just to pour myself a bowl of cereal in the morning

If cereal tasted like chorizo and scrambled egg stuffed peppers you'd probably be more motivated to make it.

Are the Kinlin xr300 and deep-v silver colors similar? Reason I ask is because I was contemplating using a xr300 up front and a deep-v in the rear.

Kinlin silver is pretty close to Velocity's polished silver.

I have, when I lived in Phoenix. It's good but I prefer regular ol' chorizo, Aside from that, green chorizo is a unicorn in these parts...

I get up really early and making/eating awesome food is something I enjoy. My days at the shop are usually pretty hectic and that's my "me time" before starting the machine.

That would be some pretty gross cereal.

i usually get up pretty early myself, and i love making and eating awesome food too, i think my only motivation in the morning at this point is getting on my bike for my 45 min journey into work

i think it has to do with the time involved with making it
maybe i should start doing half the work the night before so it doesnt take so much time in the morning although i do like the whole "ritual" part of chopping and slicing and mixing and throwing stuff in the pan and hearing that noise and smelling smells

Mexican chorizo or Spanish chorizo?

i was always a fan of the Mexican until I tried the Spanish, now it's hard to go back.