User:Pascalito

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 ---

• • • open kettle not good, can not get VP

• • 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 =

• • 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