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Difference between revisions of "User:Pascalito"

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*** 100 honey @ 1180, 50 honey @ 10, seal 2000 =
 
*** 100 honey @ 1180, 50 honey @ 10, seal 2000 =
 
Brief Description: Cloying Beer
 
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 =
 
*** 90 honey @ 1182, 40 light malt @ 1176, seal 2000 =
 
Brief Description: Cloying Beer  
 
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 =
 
*** 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 ---
 
−
--- 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 ---
 
  
 
*** open kettle not good, can not get VP
 
*** open kettle not good, can not get VP
  
−
*** 97 honey @ 1194, 25 light malt @ 1188, 3 raw malt @ 1182, seal 2000 =
+
*** 97 honey @ 1194, 25 light malt @ 1188, 3 raw malt @ 1182, seal 2000 =  
−
+
Brief Description: '''Potent Sweet Beer. Hint of honey flavor.'''
−
Brief Description: Potent Sweet Beer. Hint of honey flavor.  
 
−
 
−
--- Alcohol: 992 ---
 
−
--- Color: 40 ---
 
−
--- Mold: 0 ---
 
−
--- Vitamins: 81 ---
 
−
 
−
--- Glucose (sweet): 31 ---
 
−
--- Maltose (sweet): 265 ---
 
−
--- Lactose (sweet): 0 ---
 
−
 
−
--- Citric Acid (sour): 0 ---
 
−
--- Lactic Acid (sour): 0 ---
 
−
--- Acetic Acid (sour): 0 ---
 
−
 
−
--- Barley Flavor (pleasant): 184 ---
 
−
--- Orange Flavor (fruity): 26 ---
 
−
--- Banana Flavor (fruity): 34 ---
 
−
--- Cherry Flavor (fruity): 15 ---
 
−
--- Date Flavor (fruity): 36 ---
 
−
--- Honey Flavor (fruity): 201 ---
 
−
--- Nutmeg Flavor (slightly bitter): 16 ---
 
−
--- Cinnamon Flavor (slightly bitter): 62 ---
 
−
--- Tannin Flavor (very bitter): 92 ---
 
−
--- Grassy Flavor (unpleasant): 88 ---
 
−
--- Nasty Flavors (unpleasant): 15 ---
 
−
 
−
Microbes Detected: Yeast-33
 
−
 
 
−
 
 
  
 
**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  
 
**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  
Line 165: Line 81:
 
*** 150 honey @ 1194 ,40 raw malt @ 1190, seal 2300 =  
 
*** 150 honey @ 1194 ,40 raw malt @ 1190, seal 2300 =  
 
Brief Description: Grassy Beer
 
Brief Description: Grassy Beer
−
--- Alcohol: 836 ---
 
−
--- Color: 40 ---
 
−
--- Mold: 0 ---
 
−
--- Vitamins: 288 ---
 
−
--- Glucose (sweet): 704 ---
 
−
--- Maltose (sweet): 200 ---
 
−
--- Lactose (sweet): 0 ---
 
−
--- Citric Acid (sour): 0 ---
 
−
--- Lactic Acid (sour): 0 ---
 
−
--- Acetic Acid (sour): 0 ---
 
−
--- Barley Flavor (pleasant): 476 ---
 
−
--- Orange Flavor (fruity): 11 ---
 
−
--- Banana Flavor (fruity): 17 ---
 
−
--- Cherry Flavor (fruity): 421 ---
 
−
--- Date Flavor (fruity): 79 ---
 
−
--- Honey Flavor (fruity): 158 ---
 
−
--- Nutmeg Flavor (slightly bitter): 18 ---
 
−
--- Cinnamon Flavor (slightly bitter): 80 ---
 
−
--- Tannin Flavor (very bitter): 238 ---
 
−
--- Grassy Flavor (unpleasant): 503 ---
 
−
--- Nasty Flavors (unpleasant): 79 ---
 
  
 
*** 80 honey @ 1194, 20 light malt @ 1188, 5 raw malt @ 12, seal 2300 =  
 
*** 80 honey @ 1194, 20 light malt @ 1188, 5 raw malt @ 12, seal 2300 =  
 
Brief Description: '''Potent Fruity Beer. Noticeable cherry flavor.'''  
 
Brief Description: '''Potent Fruity Beer. Noticeable cherry flavor.'''  
−
--- Alcohol: 836 ---
 
−
--- Color: 31 ---
 
−
--- Mold: 0 ---
 
−
--- Vitamins: 271 ---
 
−
--- Glucose (sweet): 9 ---
 
−
--- Maltose (sweet): 225 ---
 
−
--- Lactose (sweet): 0 ---
 
−
--- Citric Acid (sour): 0 ---
 
−
--- Lactic Acid (sour): 0 ---
 
−
--- Acetic Acid (sour): 0 ---
 
−
--- Barley Flavor (pleasant): 130 ---
 
−
--- Orange Flavor (fruity): 11 ---
 
−
--- Banana Flavor (fruity): 17 ---
 
−
--- Cherry Flavor (fruity): 421 ---
 
−
--- Date Flavor (fruity): 79 ---
 
−
--- Honey Flavor (fruity): 92 ---
 
−
--- Nutmeg Flavor (slightly bitter): 18 ---
 
−
--- Cinnamon Flavor (slightly bitter): 80 ---
 
−
--- Tannin Flavor (very bitter): 65 ---
 
−
--- Grassy Flavor (unpleasant): 68 ---
 
−
--- Nasty Flavors (unpleasant): 79 ---
 
−
 
  
 
**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
 
**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

Revision as of 18:10, 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

      • 90 honey @ 1182, 40 light malt @ 1176, seal 2000 =

Brief Description: Cloying Beer

      • 70 honey @ 1188, 35 light malt @ 1176, seal 2000 =

Brief Description: Potent Beer. Hint of barley flavor.

      • open kettle not good, can not get VP
      • 97 honey @ 1194, 25 light malt @ 1188, 3 raw malt @ 1182, seal 2000 =

Brief Description: Potent Sweet Beer. Hint of honey flavor.

    • 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
      • seal 2200 = Yeast-9 Mold-71
      • seal 2300 = Yeast-9
      • 150 honey @ 1194 ,40 raw malt @ 1190, seal 2300 =

Brief Description: Grassy Beer

      • 80 honey @ 1194, 20 light malt @ 1188, 5 raw malt @ 12, seal 2300 =

Brief Description: Potent Fruity Beer. Noticeable cherry flavor.

    • 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
      • seal 2250 = Yeast-18 Acetobacter-38 Mold-39 Yeast-66 Yeast-50 Yeast-16
      • seal 2350 = Acetobacter-38 Mold-39 Yeast-18
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