Month: November 2013

Remembrance

In Flanders Field

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie,
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow

In Flanders fields.

John McCrae

Why thin clients will always lose in the end

Test run of my repos modification script: < 10 seconds

“Live” run of my repos modification script: > 10 minutes

The difference? Tests are done on a local clone and the live run is done against a server sitting out on the WAN.

You should have seen how long it took when I was doing iterative checks over the network instead of capturing the output of a giant svn ls operation.

The good news being, it all works so I can go home now!

Brew day report

Brewing Steps: 2013B06 Enlightened Wit
Witbier
Type: All Grain Date: 11/03/2013
Batch Size
(fermenter): 5.00 gal		 Brewer: Nick Hansen
Boil Size: 7.37 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) – All Grain
Final Bottling Volume: 4.25 gal Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing
 

Create a yeast starter with 2.00 qt of wort
  Clean and Prepare Brewing Equipment
  Total Water Needed: 9.31 gal
 

Mash or Steep Grains
 
Mash Ingredients


Amt
Name
Type
#
%/IBU
4 lbs 8.0 oz Wheat, Torrified (1.7 SRM) Grain 1 47.4 %
3 lbs Maris Otter (Crisp) (4.0 SRM) Grain 2 31.6 %
1 lbs 8.0 oz White Wheat Malt (2.4 SRM) Grain 3 15.8 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 4 5.3 %
 
Mash Steps


Name
Description
Step Temperature
Step Time
Protein Rest Add 7.00 qt of water at 138.0 F 122.0 F 30 min
Saccharification Add 7.60 qt of water at 177.9 F 148.0 F 30 min
Mash Out Add 8.55 qt of water at 206.2 F 168.0 F 10 min
  Batch sparge x2 with 1.75 gal water at 168.0 F

Boil Wort
  Add water to achieve boil volume of 7.37 gal
  Estimated pre-boil gravity is 1.042 SG
 
Boil Ingredients


Amt
Name
Type
#
%/IBU
0.49 oz Goldings, East Kent [7.20 %] – Boil 60.0 min Hop 5 12.0 IBUs
1.00 oz Coriander Seed (Boil 5.0 mins) Spice 6 –
1.00 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 7 –
2.00 oz Buddha's Hand (Boil 0.0 mins) Spice 8 –
 
  Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.051 SG

Cool and Prepare Fermentation
  Cool wort to fermentation temperature
  Transfer wort to fermenter
  Add water to achieve final volume of 5.00 gal
 
Fermentation Ingredients


Amt
Name
Type
#
%/IBU
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml] Yeast 9 –
  Measure Actual Original Gravity 1.051     (Target: 1.051 SG)
  Measure Actual Batch Volume _5.75 gal     (Target: 5.00 gal)
Fermentation
  11/03/2013 – Primary Fermentation (14.00 days at 67.0 F ending at 67.0 F)
 
 
  Dry Hop and Prepare for Bottling/Kegging
  Measure Final Gravity: _________  (Estimate: 1.009 SG)
  Date Bottled/Kegged: 11/17/2013 – Carbonation: Keg with 14.95 PSI
  Age beer for 30.00 days at 65.0 F
  12/17/2013 – Drink and enjoy!
Notes
* Missed under on protein rest. Target: 122F, Actual: 118.3F
* Missed over on sac rest. Target: 148F, Actual: 152.3F
* Lauter after mash out stuck, moved on to first batch sparge after adding rmore rice hulls
* First batch sparge stuck. Stirred and lautered for another gallon. Stuck again. Added more rice hulls
* Second sparge sticky until hole in grain bed formed. Stirred and re-lautered. Slow but consistent.
* Total sparge time ~90 minutes

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