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Difference between revisions of "User:Pascalito"
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*** 90 honey @ 1182, 40 light malt @ 1176, seal 2000 = | *** 90 honey @ 1182, 40 light malt @ 1176, seal 2000 = | ||
| − | |||
Brief Description: Cloying Beer | Brief Description: Cloying Beer | ||
--- Alcohol: 992 --- | --- Alcohol: 992 --- | ||
| Line 99: | Line 98: | ||
--- Grassy Flavor (unpleasant): 75 --- | --- Grassy Flavor (unpleasant): 75 --- | ||
--- Nasty Flavors (unpleasant): 15 --- | --- Nasty Flavors (unpleasant): 15 --- | ||
| − | |||
*** 70 honey @ 1188, 35 light malt @ 1176, seal 2000 = | *** 70 honey @ 1188, 35 light malt @ 1176, seal 2000 = | ||
| − | + | Brief Description: '''Potent Beer. Hint of barley flavor.''' | |
| − | |||
| − | Brief Description: Potent Beer. Hint of barley flavor. | ||
| − | |||
--- Alcohol: 915 --- | --- Alcohol: 915 --- | ||
--- Color: 52 --- | --- Color: 52 --- | ||
--- Mold: 0 --- | --- Mold: 0 --- | ||
--- Vitamins: 131 --- | --- Vitamins: 131 --- | ||
| − | |||
--- Glucose (sweet): 6 --- | --- Glucose (sweet): 6 --- | ||
--- Maltose (sweet): 199 --- | --- Maltose (sweet): 199 --- | ||
--- Lactose (sweet): 0 --- | --- Lactose (sweet): 0 --- | ||
| − | |||
--- Citric Acid (sour): 0 --- | --- Citric Acid (sour): 0 --- | ||
--- Lactic Acid (sour): 0 --- | --- Lactic Acid (sour): 0 --- | ||
--- Acetic Acid (sour): 0 --- | --- Acetic Acid (sour): 0 --- | ||
| − | |||
--- Barley Flavor (pleasant): 207 --- | --- Barley Flavor (pleasant): 207 --- | ||
--- Orange Flavor (fruity): 24 --- | --- Orange Flavor (fruity): 24 --- | ||
| Line 130: | Line 122: | ||
--- Grassy Flavor (unpleasant): 67 --- | --- Grassy Flavor (unpleasant): 67 --- | ||
--- Nasty Flavors (unpleasant): 14 --- | --- Nasty Flavors (unpleasant): 14 --- | ||
| − | |||
| − | |||
| − | |||
| Line 138: | Line 127: | ||
*** seal 1900 = Yeast-9 Mold-71 Yeast-82 | *** seal 1900 = Yeast-9 Mold-71 Yeast-82 | ||
*** seal 2100 = Yeast-9 Mold-71 | *** seal 2100 = Yeast-9 Mold-71 | ||
| − | |||
Revision as of 12:04, 11 September 2010
Quarries
| Location | Type | Gearboxes | Status |
| -1736 6797 | Mud Granite | New | |
| -1752 6794 | Oyster Shell Marble | New | |
| -1716 6769 | Oyster Shell Marble | New | |
| -1704 6793 | Oyster Shell Marble | New | |
| -1700 6807 | Oyster Shell Marble | New |
Wines
This Pascarella Primeur 2 S Rings Contemplation, Vintage 2 Light Red Wine has: Alcohol 0.0% Residual Sugar 10.5 Tannin 0.0 Acid 1.4 Green Beans (Vegetables) @ V+1
Beer Tests
- around -1792 6656 (SArt)
- NE = Lactobacillus-21 Yeast-74 Acetobacter-6 Yeast-72 Yeast-65 Yeast-8 Yeast-51 Lactobacillus-61 Lactobacillus-92 Yeast-75 Lactobacillus-93 Acetobacter-54 Lactobacillus-44 Yeast-91 Mold-47 Yeast-18 Acetobacter-30 Lactobacillus-84 Yeast-88 Lactobacillus-69 Lactobacillus-29 Yeast-81 Yeast-34 Yeast-27
- NW (-1793 6657) = Yeast-33 Acetobacter-22 Mold-55 Yeast-26 Lactobacillus-45 Acetobacter-62 Yeast-83 Yeast-67 Yeast-64 Yeast-24 Yeast-16 Yeast-90 Yeast-11 Yeast-9 Yeast-43 Yeast-73 Lactobacillus-93 Yeast-41 Lactobacillus-85 Yeast-40 Lactobacillus-69 Lactobacillus-76 Yeast-57 Yeast-48 Yeast-65 Yeast-74 Lactobacillus-21 Yeast-42 Lactobacillus-68 Yeast-18 Acetobacter-6
- seal 1655 = Yeast-33 Acetobacter-22 Mold-55 Yeast-26 Lactobacillus-45
- seal 1900 = Yeast-33 Acetobacter-22
- seal 2000 = Yeast-33
- 100 honey @ 1180, 50 honey @ 10, seal 2000 =
Brief Description: Cloying Beer --- Alcohol: 992 --- --- Color: 0 --- --- Mold: 0 --- --- Vitamins: 79 --- --- Glucose (sweet): 508 --- --- Maltose (sweet): 0 --- --- Lactose (sweet): 0 --- --- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 --- --- Honey Flavor (fruity): 930 --- Microbes Detected: Yeast-33
- 90 honey @ 1182, 40 light malt @ 1176, seal 2000 =
Brief Description: Cloying Beer --- Alcohol: 992 --- --- Color: 59 --- --- Mold: 0 --- --- Vitamins: 171 --- --- Glucose (sweet): 6 --- --- Maltose (sweet): 382 --- --- Lactose (sweet): 0 --- --- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 --- --- Barley Flavor (pleasant): 236 --- --- Orange Flavor (fruity): 26 --- --- Banana Flavor (fruity): 34 --- --- Cherry Flavor (fruity): 15 --- --- Date Flavor (fruity): 36 --- --- Honey Flavor (fruity): 195 --- --- Nutmeg Flavor (slightly bitter): 16 --- --- Cinnamon Flavor (slightly bitter): 62 --- --- Tannin Flavor (very bitter): 118 --- --- Grassy Flavor (unpleasant): 75 --- --- Nasty Flavors (unpleasant): 15 ---
- 70 honey @ 1188, 35 light malt @ 1176, seal 2000 =
Brief Description: Potent Beer. Hint of barley flavor. --- Alcohol: 915 --- --- Color: 52 --- --- Mold: 0 --- --- Vitamins: 131 --- --- Glucose (sweet): 6 --- --- Maltose (sweet): 199 --- --- Lactose (sweet): 0 --- --- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 --- --- Barley Flavor (pleasant): 207 --- --- Orange Flavor (fruity): 24 --- --- Banana Flavor (fruity): 31 --- --- Cherry Flavor (fruity): 14 --- --- Date Flavor (fruity): 33 --- --- Honey Flavor (fruity): 167 --- --- Nutmeg Flavor (slightly bitter): 15 --- --- Cinnamon Flavor (slightly bitter): 57 --- --- Tannin Flavor (very bitter): 103 --- --- Grassy Flavor (unpleasant): 67 --- --- Nasty Flavors (unpleasant): 14 ---
- SE (1791 6655)= Yeast-9 Mold-71 Yeast-82 Lactobacillus-28 Acetobacter-54 Lactobacillus-84 Yeast-32 Lactobacillus-69 Lactobacillus-12 Yeast-19 Yeast-64 Yeast-41 Acetobacter-22 Yeast-59 Lactobacillus-100 Yeast-35 Acetobacter-94 Lactobacillus-68 Lactobacillus-36 Yeast-50 Yeast-27 Acetobacter-46 Mold-87 Mold-39 Yeast-72 Yeast-17 Yeast-96
- seal 1900 = Yeast-9 Mold-71 Yeast-82
- seal 2100 = Yeast-9 Mold-71
- SE (1791 6655)= Yeast-9 Mold-71 Yeast-82 Lactobacillus-28 Acetobacter-54 Lactobacillus-84 Yeast-32 Lactobacillus-69 Lactobacillus-12 Yeast-19 Yeast-64 Yeast-41 Acetobacter-22 Yeast-59 Lactobacillus-100 Yeast-35 Acetobacter-94 Lactobacillus-68 Lactobacillus-36 Yeast-50 Yeast-27 Acetobacter-46 Mold-87 Mold-39 Yeast-72 Yeast-17 Yeast-96
- SW (1793 6655) = Yeast-18 Mold-39 Acetobacter-38 Yeast-66 Yeast-16 Yeast-50 Yeast-19 Lactobacillus-12 Lactobacillus-36 Yeast-33 Yeast-80 Yeast-32 Lactobacillus-69 Acetobacter-6 Acetobacter-14 Lactobacillus-92 Lactobacillus-44 Yeast-90 Lactobacillus-20 Acetobacter-78 Acetobacter-94 Lactobacillus-13 Yeast-73 Yeast-58 Yeast-64 Yeast-3 Mold-79 Yeast-2 Lactobacillus-100 Mold-7 Lactobacillus-4 Yeast-42 Acetobacter-86 Mold-47 Yeast-83 Yeast-81 Yeast-10 Yeast-97
- seal 1900 = Yeast-18 Acetobacter-38 Mold-39 Yeast-66 Yeast-50 Yeast-16 Yeast-19
- seal 2100 = Acetobacter-38 Yeast-18 Mold-39 Yeast-66 Yeast-50 Yeast-16
- SW (1793 6655) = Yeast-18 Mold-39 Acetobacter-38 Yeast-66 Yeast-16 Yeast-50 Yeast-19 Lactobacillus-12 Lactobacillus-36 Yeast-33 Yeast-80 Yeast-32 Lactobacillus-69 Acetobacter-6 Acetobacter-14 Lactobacillus-92 Lactobacillus-44 Yeast-90 Lactobacillus-20 Acetobacter-78 Acetobacter-94 Lactobacillus-13 Yeast-73 Yeast-58 Yeast-64 Yeast-3 Mold-79 Yeast-2 Lactobacillus-100 Mold-7 Lactobacillus-4 Yeast-42 Acetobacter-86 Mold-47 Yeast-83 Yeast-81 Yeast-10 Yeast-97
