Baseball trivia

I have a little quiz for you. What two things do the following have in common?

  • Rick Ankiel
  • Chris Carpenter
  • Allen Craig
  • Ivan DeJesus
  • Carlos Quentin
  • Andres Torres
  • Chase Utley
  • Arodys Vicaino

Answer:

  1. They’re on the DL
  2. They’re on my roster

Admittedly, I took a few of these in the rotation draft knowing full well they were DL’ed but I’m still a bit surprised by the quantity. Several others were possibles going into the draft last weekend but I never thought every single gamble would go bust in the first week.

Looking forward to the first free agent bid day so I can fill my roster holes with folks who should never be on any roster whatsoever. Why did I agree to come back to the CFCL?

Son of nutter bottled

Bottled the second nut brown ale tonight. Only two more weeks until we can drink sweet nectar of the gods again!

Thinking about doing something a little different with the labels. This will probably make Jim mad but I want to personalize each brew a little more. Anyway, so far I’ve come up with this:

Circle Bar Black Squirrel Nut Brown Ale label

Last few times we brewed in the back yard, I supplied in-the-shell peanuts for snackers. There is a squirrel (brown/red unfortunately) that came down and begged. We finally put the bag of nuts on the ground and let him serve himself. Well, at least until he stopped eating and started burying. No fair taking food home from an all-you-can-eat buffet!

Why outsourcing doesn’t work so well

Oh my! So here’s my fun, work-related rant of the day.

So nearly three years ago I was tasked with solving the problem of how we could install the same application on a windows box multiple times in such a way that we could isolate customer data. In short, each customer gets its own installation of the application operating in its own sandbox on the machine.

Microsoft, in their infinite wisdom, have crafted a whole installation management service. It can manage component registration, set up services, set up web sites, toss out a few registry entries, and track all of it in a little black book somewhere. It can use the information in this little black book to manage patches, upgrades, and uninstalls. All these things are really nice to have. It just seems like a really nice, awesome thing to have amiright? And it would be, except for the implementation, which sucks the guy up the street’s turds.

Long story.

Anyway, by going down this road, Microsoft also precluded the ability to install the same damn code on the same damn machine multiple times. There are many ways around this, most of which entail writing your own installer wrapper. There is also the concept of the instance transform.

See, MSIs are basically bundled, self-contained databases. The idea behind an instance transform is to run a process against an MSI to insert unique values or installation-specific pieces. Presto! Now we can install multiple instances of the same software on the same machine.

Now most times this is done, there is a specific set of values one is looking to poke into the MSI. Not in our case. For one, it’s not a task that is easily automated at build time. Also, it is “messy” in ways that management does not like. God forbid I use something with a dot MST file extension instead of dot MSI. Someone somewhere decreed that the only thing we can use to install an application on a machine is an MSI because, well, just because. So I was tasked with writing a set of generic slots that could be filled with information at install time. And Microsoft doesn’t support this nearly as well.

To recap then. I was tasked with, and developed a solution for installing the same application multiple times on the same machine in such a way as each application was unique and ran in its own space. Further, this had to be flexible enough to support arbitrary information which is only known at deployment time. Ostensibly this was so that we could shave a few dollars off our bottom line by supporting multiple customers on a single machine.

Turns out—and it took three years for this to come to light—the folks that use my work aren’t using it to trace a customer’s installation across versions over time. They’re using this to install multiple releases of the same product on the same machine and expecting this to just work. That it has to some degree so far has kind of been a happy accident.

Another fun initiative that $EMPLOYER has pursued is to break MSI patch/upgrade behavior by forcing the complete uninstall of a previous install before running a new installation. Because we can, we force all of our deployments though a Microsoft operating system management suite which allows us to add hooks to do stuff around installations. Because I’ve been successful in lobbying, we’re getting rid of this in favor of leveraging Microsoft’s built-in patch/upgrade installation functionality.

This will break the hell out of whatever it is the folks who are improperly using my transform work. Which is what I spent today discovering. The level of awesome I am currently enjoying is inexpressible. For three years I’ve been laboring under one set of assumptions while the production deployment of my labor has been orthogonal to those assumptions. More to the point, for three years I’ve been working from an improperly defined requirements set.

Three years.

And now we’re so far down the rabbit hole it’s likely that we’ll not fix things but just try bandaging what we have to get us through until the end of time. Because, after all, that’s three years of inertia. In corporate development environments that is an eternity and a functionally infinite force that is impossible to appreciably alter.

Three years.

Even more fun? This application was developed by our out-sourcing partner on a different continent. So instead of leveraging in-house developed and tested tools that allow us to facade an application’s services across releases, they came up with this bastardized foo-fah-er-y.

All of this, the stupid utilization, the inaccurate requirements documentation, the non-communication that the current paradigm doesn’t work well for their needs, all serve as anecdata about the true cost of outsourcing. See, because the only reason this all is coming to light is that we decided after three years that outsourcing development isn’t cost effective after all. Now we’re trying to unpack this monstrosity that we paid for and, in my case at least, we are well and truly fucked.

Three years.

My brain is asploded.

Blowout

Truly nothing better than to come home from a crap day at work to learn that the Belgian Wit was fermenting with such vigor as to blow the top off the airlock with krauseny goodness. The fermentation room smelled like beer and the bucket lid looked like the closing shot from some circle jerk pr0n video.

After an awesome Circle Family Dinner and some quality porch time I went back downstairs to address the “problem”. First I pulled the airlock and cleaned it up. When I went to return it to its spot, the beer vomited another round of krausen and filled it back up. Cleaned it up again and this time stole the tubing for the bottling wand and slipped it over the top of the airlock. I put the other end into a bowl of sanitizing solution and watched the beer blow bubbles for about 15 minutes.

This morning I checked on things and found another mess. Yay! The tube and bowl were all sludged up with goo. The beer was still blowing bubbles in the solution so the thing wasn’t all clogged up. It was hard to head off to work because I wanted to sit and watch. Damn tube is going to be a bitch to clean out. I wonder what kind of mess awaits my return tonight.

Not sure what the magic is here. First four brews never got much more than six inches of krausen but the last two have been crazy messy. I did make a yeast starter this time so maybe pitching a larger population has something to do with it. This doesn’t explain the nutter’s behavior though. The only other change was the addition of the wort chiller. Could it be pitching at <70˚F really makes that much of a difference?

At any rate, awesome problems to have. Adding a second action item before the next brew day: engineer a less messy blowout tube solution.

I’ve got pikkies on my phone. I’ll try to get them posted here too.

Belgian Wit

After a fun morning of yard work (who ever heard of mowing the yard before April?), a dog meet up in the circle, and racking the peach wine we endeavored to brew up a yet to be branded Belgian Wit. Judging by the smell test administered via the airlock this morning, it promises to be yum-o!

It’s a modified Blue Moon clone recipe I found on HBT in the recipe database. We did the all-grain, BIAB version as follows:

  • 5 lbs Maris Otter Crisp
  • 4 lbs Torrified Wheat
  • 1 lbs Flaked Wheat
  • 1 lbs Flaked Oats
  • .75 oz UK Golding
  • 1 oz Crushed Coriander
  • 1.4 oz Fresh Orange Zest (zest from two average sized navel oranges)
  • 3 cups Wyeast 3944 yeast slurry from starter made on Thursday

Into the pot went 8.5 gallons of water and on went the flame. We heated to 132˚F for a strike temp shooting for a 30 minute protein rest at 126˚F. Unfortunately we missed a bit and the protein rest happened at 132˚F although it drifted down to 126˚F by the 30 minute rest.

On went the flame again and we heated to 154˚F for the starch conversion. After 20 minutes the temps had drifted down to 148˚F so we heated and stirred for a bit to get back to 154˚F. Another 22 minutes and we had our 45 minute conversion with the temp drifting down to 150˚F by the end. Really should work on an insulation strategy if I’m going to keep using BIAB instead of using an MLT.

On went the heat again and we brought the temp up to 170˚F for a final 10 minute rest. At the end we drained the grain bag and then tried a few attempts at squeezing all of the possible wort from it using various methods. It has been demonstrated that we lack a colander or grate of sufficient diameter to rest securely on the lip of the fryer pot or a bucket. So we lost a little efficiency. That’s the bad news. The good news is we hit a pre-boil OG of 1.050. This was .008 higher than the target 1.042. Looks like I can bump my BIAB efficiency to 80% based on the last two attempts. Well, given there have been exactly two attempts, last might be a bit misleading.

Brought the wort to boil and let it roll for 30 minutes. In went the hops and we let it run for another 50. At 15 minutes to flame out we added the chiller and with five minutes on the clock we added the zest and coriander.

Damn it smelled nice!

Forgot to time the chiller (again) but we went from rolling boil to 70˚F inside of 15 minutes. Dumped the wort into a sanitized bucket via a paint straining bag. This kept out the zest and coriander (boo) but also left out a softball sized lump of trub and break material (yay). Post boil OG was a whomping 1.061. If this thing ferments down to the target FG we’re looking at a 6.4% ABV. Kind of a cross between a wit and a dubbel…Double wit? Do we have a brand name for this one now?

Down to the dungeon where we dumped in the yeast slurry, capped the bucket and sent off to the fermentation room. Within three hours the airlock was burbling away pleasantly. Checked on it again this morning and no blowout yet even though the airlock is going crazy. You can really smell the orange being carried along with the CO2 exhaust. I hope some of that odor/flavor stays behind!

Fermentation room is hovering in the middle 60s which is on the cool side for the 3944 so we won’t pick up the esters as much as one might like, but the orange and coriander should still spice it up nicely.

So the remaining tasks are to wrap up the post-brew cleaning (everyone is a-soakin’ today) and come up with a clever name for the Belgian Wit sitting in the cellar.

That and to thank the staff for their yeoman’s work yesterday. Butter was awesome on fire duty–not a single missed regulator reset! He’s also stepping into some management roles nicely even if he forgot to clock out for his lunch break. Doug was great with all facets of water management. If I weren’t so worried about him opening a competing bar next door he’d be pegged for management. Gavin makes a pretty good hop guy and since it’s not technically beer until we add the yeast, I don’t think his age presents a problem.

On the flip side, management has heard rumors of a coup. This must be quashed with extreme prejudice!

Goal: Make Beer

This weekend I want to brew but I cannot decide. We’re 3 for 5 assuming something strange does not wreck havoc on the Son of Nutter. The two failures were a Belgian wit and an oatmeal stout. I love a good wit and I also love a good stout.

I’m leaning wit right now for some reason. It’s been a while since I’ve had a tasty Blue Moon. Not complaining, really, because that means the pipeline is limping along enough that I’m not compelled to drink store-bought yet. I’ve also been watching the fermentation chamber (read: coal room) temps since the weather became unseasonably warm little over a week ago. With outdoor temps in the 50˚ – 80˚F range the coal room has climbed out of 60˚F range into the 66˚F range.

Yeast strains appropriate to stouts are still within that range, but I don’t see things cooling off in the near future. I’m hoping the coal room can be kept in the upper 60s and would even be okay with nothing higher than 72˚F. These are good temps for wits and saisons as the styles encourage fruity esters.

Ultimately I’ll have a temperature controlled fermenting environment. I’ve been pricing used fridges and freezers. Mixing in an external temp controller allows one to tightly manage ambient temps. At that point I can even entertain lagering.

….mmmmm….Czechvar…..

Anyway—I guess I’m just declaring my intent to brew. Going to try stopping by the LHBS during lunch to see what yeasts and grains are actually available. This will probably be the deciding factor in which way I go on Saturday.