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Difference between revisions of "User:Pascalito"

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Microbes Detected: Yeast-18 Acetobacter-38 Yeast-50 Mold-39 Yeast-66 Yeast-16 Yeast-19 Lactobacillus-12 Lactobacillus-36 Yeast-33 Yeast-32 Yeast-80 Lactobacillus-69 Lactobacillus-44 Acetobacter-6 Acetobacter-14 Lactobacillus-92 Yeast-90 Yeast-73 Lactobacillus-13 Yeast-58 Yeast-3 Acetobacter-94 Acetobacter-78 Yeast-2 Lactobacillus-20 Yeast-83 Mold-79 Yeast-64 Mold-47 Lactobacillus-100 Yeast-42 Lactobacillus-4 Acetobacter-86 Yeast-81 Yeast-97 ===> still entering at same time
 
Microbes Detected: Yeast-18 Acetobacter-38 Yeast-50 Mold-39 Yeast-66 Yeast-16 Yeast-19 Lactobacillus-12 Lactobacillus-36 Yeast-33 Yeast-32 Yeast-80 Lactobacillus-69 Lactobacillus-44 Acetobacter-6 Acetobacter-14 Lactobacillus-92 Yeast-90 Yeast-73 Lactobacillus-13 Yeast-58 Yeast-3 Acetobacter-94 Acetobacter-78 Yeast-2 Lactobacillus-20 Yeast-83 Mold-79 Yeast-64 Mold-47 Lactobacillus-100 Yeast-42 Lactobacillus-4 Acetobacter-86 Yeast-81 Yeast-97 ===> still entering at same time
 
** (-1792 6636) = '''Yeast-50''' Acetobacter-38 Yeast-66 Yeast-16 Yeast-18 Mold-39 Yeast-19 Lactobacillus-12 Lactobacillus-69 Lactobacillus-44 Lactobacillus-36 Yeast-90 Yeast-33 Yeast-32 Yeast-80 Lactobacillus-92 Yeast-73 Acetobacter-14 Yeast-83 Acetobacter-6 Yeast-58 Mold-47 Yeast-3 Lactobacillus-13 Yeast-2 Acetobacter-78 Acetobacter-94 Mold-79 Yeast-42 Lactobacillus-20 Lactobacillus-100 Yeast-97 Acetobacter-86 Yeast-64 Lactobacillus-4  
 
** (-1792 6636) = '''Yeast-50''' Acetobacter-38 Yeast-66 Yeast-16 Yeast-18 Mold-39 Yeast-19 Lactobacillus-12 Lactobacillus-69 Lactobacillus-44 Lactobacillus-36 Yeast-90 Yeast-33 Yeast-32 Yeast-80 Lactobacillus-92 Yeast-73 Acetobacter-14 Yeast-83 Acetobacter-6 Yeast-58 Mold-47 Yeast-3 Lactobacillus-13 Yeast-2 Acetobacter-78 Acetobacter-94 Mold-79 Yeast-42 Lactobacillus-20 Lactobacillus-100 Yeast-97 Acetobacter-86 Yeast-64 Lactobacillus-4  
 +
***seal 2300 = Yeast-50 Acetobacter-38
 
** (-1792 6626) = '''Yeast-50''' Acetobacter-38 Yeast-66 Yeast-16 Yeast-18 Mold-39 Yeast-19 Lactobacillus-12 Lactobacillus-44 Lactobacillus-69 Yeast-90 Yeast-32 Lactobacillus-92 Yeast-33 Lactobacillus-36 Yeast-73 Yeast-83 Yeast-58 Acetobacter-14 Yeast-80 Lactobacillus-13 Acetobacter-6 Mold-47 Mold-79 Yeast-3 Yeast-42 Yeast-2 Acetobacter-94 Acetobacter-78 Lactobacillus-100 Yeast-97 Yeast-48 Lactobacillus-20 Acetobacter-86 Lactobacillus-4
 
** (-1792 6626) = '''Yeast-50''' Acetobacter-38 Yeast-66 Yeast-16 Yeast-18 Mold-39 Yeast-19 Lactobacillus-12 Lactobacillus-44 Lactobacillus-69 Yeast-90 Yeast-32 Lactobacillus-92 Yeast-33 Lactobacillus-36 Yeast-73 Yeast-83 Yeast-58 Acetobacter-14 Yeast-80 Lactobacillus-13 Acetobacter-6 Mold-47 Mold-79 Yeast-3 Yeast-42 Yeast-2 Acetobacter-94 Acetobacter-78 Lactobacillus-100 Yeast-97 Yeast-48 Lactobacillus-20 Acetobacter-86 Lactobacillus-4
 +
***'''seal 2300 = Yeast-50'''
  
 
==around -1664 6656==
 
==around -1664 6656==

Revision as of 04:33, 30 October 2010

Alloy and Marble Trades

For trades, please contact Ariella or Pascalito in game. Ariella has the tub upgrade skill and the skill to build the marble tubs (you provide mats). Prices to build or upgrade the marble tubs are 80 pappy seeds or 1 sheet glass per upgrade or building of tub.

We trade only for what we have in stock, so we take no orders. We do not deliver. We live in bullseye in Merope where the schools are.

We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble or alloys.

  • 3 rotten fish = 1 cr
  • 10 dung = 1 cr
  • 20 cabbage = 1 cr
  • 2 dried or sterile papyrus = 1 cr
  • 1 fertile papyrus = 1 cr
  • 1 papyrus seeds = 1 cr
  • 5 barley = 1 cr
  • 1 scorpion's brood = 2 cr
  • 1 slave's bread mushrooms = 2 cr
  • 1 dueling serpent mushrooms = 5 cr
  • 1 heaven's torent mushrooms = 5 cr
  • 1 peasant foot mushrooms = 5 cr
  • 1 razor's edge mushrooms = 5 cr
  • 1 salt water fungus = 5 cr
  • 1 beehive mushrooms = 10 cr
  • 1 golden sun mushrooms = 10 cr
  • 1 sun star mushrooms = 5 cr
  • 1 spiderling mushrooms = 5 cr
  • 1 pool of tranquility mushrooms = 10 cr
  • 1 dung rot mushrooms = 10 cr

Here is a list of the prices in credits.

  • 1 Oyster Shell Marble = 100 cr
  • 1 White Travertine = 100 cr
  • 1 Yellow Alabaster = 100 cr
  • 1 Mud Granite = 120 cr
  • 1 Canary Granite = 120 cr
  • 1 Rose Alabaster = 150 cr
  • 1 Tangerine Marble = 200 cr
  • 1 Serpentine Marble = 250 cr
  • 1 Steel = 10 cr
  • 1 Brass = 10 cr
  • 1 Bronze = 10 cr

Paint

I have recipes for all 142 colors, I will gradually test them on a needed-base. They never use Earth Light and Silver Powder.

The materials in the recipes in that quantity make 10 db of paint.

Color Recipe Avatar
Alice Blue 1 DeadTongue, 6 Cabbage, 1 Copper, 1 Lead, 1 Carrot, 1 RedSand Pascalito
Antique White 6 Cabbage, 1 Iron, 1 Copper, 1 Lead, 1 Saltpeter, 1 Clay Pascalito
Aqua 1 Carrot, 1 Iron, 1 DeadTongue, 1 Lime, 1 ToadSkin, 6 Copper Pascalito
Aquamarine 1 Cabbage, 1 Clay, 1 Iron, 6 Copper, 1 Sulfur, 1 Carrot Pascalito
Azure 5 Copper, 1 Cabbage, 1 Lead, 1 Carrot, 1 Iron, 1 Clay Pascalito
Beige 1 Cabbage, 1 Carrot, 6 Copper, 1 Lead, 1 Clay Pascalito
Bisque 1 Cabbage, 1 Lead, 5 Carrot, 1 Iron, 2 Copper, 1 RedSand Pascalito
Black 7 Clay, 1 Copper, 1 Cabbage, 1 RedSand Pascalito
Blanched Almond 1 Carrot, 1 Saltpeter, 1 Copper, 1 Lead, 1 Sulfur, 7 Cabbage Pascalito
Blue 1 Sulfur, 1 Iron, 1 Potash, 1 DeadTongue, 1 Cabbage, 7 Copper Pascalito
Blue Violet 1 Lead, 1 Iron, 1 DeadTongue, 6 Cabbage, 1 Carrot Pascalito
Brown 6 Cabbage, 1 RedSand, 3 Carrot Pascalito
Burly Wood 6 Carrot, 1 Copper, 1 Cabbage, 1 Iron, 1 Sulfur, 1 Clay Pascalito
Cadet Blue 6 Clay, 4 Copper, 1 Sulfur Pascalito
Carrot 10 Carrot Pascalito
Chartreuse 1 Cabbage, 1 Clay, 1 Copper, 1 DeadTongue, 1 Lead, 5 Carrot Pascalito
Chocolate 2 Cabbage, 8 Carrot Pascalito
Coral 9 Carrot, 1 Lead Pascalito
Cornflower Blue 1 Cabbage, 1 Clay, 6 Copper, 1 Sulfur, 1 Iron, 1 RedSand Pascalito
Cornsilk 1 Copper, 1 Cabbage, 1 Lead, 6 Carrot, 1 Iron Pascalito
Crimson 3 Cabbage, 6 Carrot, 1 RedSand Pascalito
Dark Blue 1 Clay, 1 Iron, 1 DeadTongue, 1 Copper, 9 Cabbage Pascalito
Dark Cyan 3 Cabbage, 2 Clay, 5 Copper Pascalito
Dark Golden Rod 6 Clay, 4 Carrot, 1 Saltpeter Pascalito
Dark Gray 7 Cabbage, 1 Iron, 1 Lead, 1 Copper Pascalito
Dark Green 8 Clay, 1 Saltpeter, 1 Copper, 1 Cabbage Pascalito
Dark Khaki 1 Cabbage, 1 Clay, 6 Carrot, 1 Iron, 1 Copper Pascalito
Dark Magenta 8 Cabbage, 1 Carrot, 1 RedSand Pascalito
Dark Olive Green 9 Clay, 1 Copper Pascalito
Dark Orange 1 Cabbage, 7 Carrot, 1 Saltpeter, 1 Copper, 1 Clay Pascalito
Dark Orchid 1 Carrot, 1 RedSand, 11 Cabbage Pascalito
Dark Red 2 Cabbage, 7 RedSand, 1 Carrot Pascalito
Dark Salmon 7 Cabbage, 1 Copper, 1 Clay, 1 Lead Pascalito
Dark Sea Green 1 Cabbage, 7 Clay, 1 Iron, 1 Copper, 1 Sulfur Pascalito
Dark Slate Blue 10 Cabbage Pascalito
Dark Slate Gray 5 Clay, 1 Copper, 4 Cabbage Pascalito
Dark Turquoise 1 Cabbage, 1 Clay, 1 Iron, 6 Copper, 1 ToadSkin Pascalito
Dark Violet 1 Potash, 10 Cabbage, 1 RedSand Pascalito
Deep Pink 1 Cabbage, 7 Carrot, 1 RedSand, 1 Sulfur, 1 Iron Pascalito
Deep Sky Blue 1 Clay, 1 DeadTongue, 1 Cabbage, 1 Lime, 1 ToadSkin, 6 Copper Pascalito
Dim Gray 9 Cabbage, 1 Clay Pascalito
Dodger Bluee 1 Carrot, 1 Iron, 1 DeadTongue, 1 Cabbage, 1 Saltpeter, 9 Copper Pascalito
Fire Brick 3 Cabbage, 1 RedSand, 6 Carrot Pascalito
Forest Green 8 Clay, 1 Saltpeter, 2 Copper Pascalito
Ghost White 1 Copper, 1 Lead, 1 Carrot, 1 DeadTongue, 1 Lime, 6 Cabbage Pascalito
Green 8 Clay, 1 Saltpeter, 1 Copper, 1 Toad Skin Pascalito
Green Yellow 6 Clay, 1 Saltpeter, 1 Copper, 1 Lead, 1 Carrot, 1 Cabbage Pascalito
Indian Red 4 Cabbage, 6 Carrot Pascalito
Ivory 1 Cabbage, 1 Copper, 1 Lead, 1 Carrot, 1 Iron, 5 Clay Pascalito
Lavender Blush 1 Copper, 6 Cabbage, 1 Lead, 1 Carrot, 1 Iron Pascalito
Light Blue 1 Lead, 5 Copper, 4 Cabbage Ariella
Light Golden Rod Yellow 1 Cabbage, 1 Copper, 1 Lead, 1 Carrot, 1 Sulfur, 7 Clay Pascalito
Light Yellow 1 Copper, 1 Lead, 7 Carrot, 1 RedSand, 1 Sulfur Pascalito
Linen 1 Copper, 1 Lead, 1 RedSand, 1 Carrot, 1 Lime, 9 Cabbage Pascalito
Maroon 7 Clay, 1 Iron, 1 Cabbage, 1 RedSand Pascalito
Medium Violet Red 5 Cabbage, 4 Carrot, 1 RedSand Pascalito
Midnight Blue 1 Clay, 1 Copper, 7 Cabbage, 1 RedSand Pascalito
Orange 10 Carrot, 1 Saltpeter, 1 Copper, 1 Sulfur Pascalito
Orange Red 1 Cabbage, 1 RedSand, 1 Saltpeter, 1 Copper, 1 Clay, 6 Carrot Pascalito
Pale Violet Red 8 Cabbage, 1 Copper, 1 Clay Pascalito
Pink 6 Cabbage, 1 Copper, 1 Lead, 1 Clay, 1 Carrot Pascalito
Red 1 Copper, 1 Sulfur, 1 Clay, 1 Saltpeter, 1 Iron, 8 Carrot Pascalito
Saddle Brown 10 Clay Pascalito
Silver 1 Copper, 7 Cabbage, 1 Iron, 1 Sulfur, 1 Saltpeter, 1 Clay Pascalito
Silver 1 Carrot, 1 Copper, 7 Cabbage, 1 Iron, 1 Sulfur, 1 Copper Pascalito
Spring Green 1 Clay, 1 Carrot, 1 DeadTongue, 1 Lead, 5 Copper, 1 Cabbage Pascalito
Turquoise 1 Clay, 9 Copper, 1 Cabbage, 1 Iron, 1 Sulfur Pascalito
Violet Red 7 Cabbage, 1 Iron, 1 RedSand, 1 Carrot Pascalito
White 4 Cabbage, 2 Copper, 1 Lead, 1 Carrot, 1 Iron, 1 Clay Pascalito
Yellow 1 Saltpeter, 1 Copper, 7 Clay, 1 Lead, 1 Carrot Pascalito
Yellow Green 1 Cabbage, 1 Clay, 1 Iron, 1 Saltpeter, 1 Copper, 6 Carrot, 1 Toad Skin Pascalito


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 (Cooked Notes, Vegetables) @ V+1, Caramelization @ V+3, Microbiological Smells @ V+4

This Pascarella test -1660 6680 Contemplation, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  7.0
Tannin  0.0
Acid  0.0
Cedar (Resin, Woodiness) @ V+1

This Pascarella test -1700 6700 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  8.7
Tannin  0.0
Acid  0.1
Ethanol (Pungency, Chemicals) @ V+1, Menthol (Coolness, Pungency) @ V+3

This Pascarella test -1700 6660 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  6.7
Tannin  0.0
Acid  0.2
Pungency (Chemicals), Vegetables @ V+1

Pascarella test -1680 6660
thin @ V+1, Ethanol (Pungency, Chemicals) @ V+3

This Pascarella test -1680 6680 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  7.8
Tannin  0.0
Acid  0.1
Linalool (Floral Notes) @ V+1, Geraniums (Floral Notes) @ V+3

This Pascarella test -1660 6700 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 12.7
Tannin  0.0
Acid  0.1
Peach (Tree Fruit, Fruit) @ V+1, Straw (Deep Dried Notes, Vegetables) @ V+3

This Pascarella test -1640 6700 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  6.3
Tannin  0.0
Acid  0.6
Menthol (Coolness,Pungency) @ V+1

This Pascarella test -1640 6680 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 10.9
Tannin  0.0
Acid  0.0
Hot Alcohol (Heat, Pungency) @ V+1

This Pascarella test -1640 6660 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 11.5
Tannin  0.0
Acid  0.3
Heat (Pungency), Cooked Notes (Vegetables) @ V+1

This Pascarella Melange tests Contemplation, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  8.9
Tannin  0.0
Acid  0.1
Pungency, Hot Alcohol (Heat, Chemicals) @ V+1, Green Beans (Vegetables) @ V+3

This Pascarella test -1720 6700 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  6.0
Tannin  0.0
Acid  1.3
Peach (Tree Fruit, Fruit) @ V+1, Straw (Deep Dried Notes) @ V+3

This Pascarella test -1660 6660 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  7.5
Tannin  0.0
Acid  0.4
Ethanol (Pungency, Chemicals) @ V+1

This Pascarella test -1680 6700 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 12.0
Tannin  0.0
Acid  0.3
Floral Notes @ V+1

This Pascarella test -1720 6680 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 16.3
Tannin  0.0
Acid  0.6
Cedar (Woodiness) @ V+1, Yeast (Microbiological Smells) @ V+3

This Pascarella test -1700 6680 cont, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 11.1
Tannin  0.0
Acid  0.4
Stemmy (Vegetables), Woodiness, Cedar (Resin) @ V+1, Leesy (Yeast, Microbiological Smells) @ V+3

This Pascarella test -1720 6720 friv, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 45.9
Tannin  0.0
Acid  3.6
Lemon (Citrus Notes, Fruit), Hazelnut (Nuttiness) @ V+1 and V+3

test -1740 6720
thin @ V+1

test -1740 6700
Ethanol (Pungency, Chemicals), Linalool (Floral Notes) @ V+1

test -1740 6680
thin @ V+1

test -1760 6680
Resin (Woodiness) @ V+1

test -1760 6700
Menthol (Pungency) @ V+1

test -1760 6720
thin @ V+1

This Pascarella complete mix poor stats, Vintage 3 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  6.5
Tannin  0.0
Acid  0.6
Resin (Woodiness), Pungency (Chemicals) @ V+1, Leesy (Yeast, Microbiological smells), Resin (Woodines), Floral Notes, Pungeny (Chemicals) @ V+3

This Pascarella Green Bean Contemplation, Vintage 4 Light Red Wine has:
Alcohol 12.4%
Residual Sugar  6.5
Tannin 15.9
Acid  0.3
Green Beans (Cooked Notes, Vegetables) @ V+1

This Ariella #1 Green Bean Sugar Frivolity , Vintage 5 Light Red Wine has:
Alcohol 12.1%
Residual Sugar 62.0
Tannin 10.6
Acid  5.2
Cooked Notes @ V+1

This Pascarella #1 Cedar and Mystery Sugar Contemplation, Vintage 5 Light Red Wine has:
Alcohol 12.1%
Residual Sugar  4.8
Tannin  6.8
Acid  0.0
Pungency @ V+0, Pungency, Cedar (Woodiness) @ V+1

This Pascarella Pecher Mignon, Vintage 5 Light Red Wine has:
Alcohol 12.1%
Residual Sugar 16.5
Tannin 10.7
Acid  1.0
Peach (Tree Fruit, Fruit) @ V+0 and V+1

This Pascarella test -1680 6720 cont, Vintage 5 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 19.5
Tannin  0.0
Acid  0.3
Oak (Woodiness, Resin), Fruit, Green Beans (Cooked Notes, Vegetables) @ V+1

This Pascarella Cooked Peach Heat, Vintage 5 Light Red Wine has:
Alcohol 12.1%
Residual Sugar  6.9
Tannin  6.6
Acid  0.4
Peach (Tree Fruit, Fruit), Heat (Pungency) @ V+0, Heat (Pungency), Grean Beans (Cooked Notes, Vegetables), Peach (Tree Fruit, Fruit) @ V+1

This Pascarella test -1700 6720 cont, Vintage 5 Light Red Wine has:
Alcohol  9.2%
Residual Sugar  6.8
Tannin  0.3
Acid  0.3
Lemon (Citrus Notes, Fruit), Bell Pepper (Freshness, Vegetables), Hazelnut (Nuttiness) @ V+1

This Pascarella test -1760 6640, Vintage 5 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 15.8
Tannin  0.0
Acid  0.3
Peach (Tree Fruit, Fruit), Menthol (Pungency) @ V+1

This Pascarella test -1760 6660 cont, Vintage 5 Light Red Wine has:
Alcohol  6.5%
Residual Sugar  9.9
Tannin  3.6
Acid  0.1
Cooked Notes (vegetables) @ V+1

This Pascarella Mint Pungent Veggies, Vintage 5 Light Red Wine has:
Alcohol 12.3%
Residual Sugar 15.6
Tannin  9.5
Acid  1.5
Ethanol (Pungency, Chemicals) , Menthol (Coolness, Pungency) @ V+0, + Cooked Notes (Vegetables) @ V+1

This Pascarella Lemmothanol Hazel, Vintage 5 Light Red Wine has:
Alcohol 12.3%
Residual Sugar 28.7
Tannin 19.4
Acid  1.3
Fruit, Pungency (Chemicals) @ V+0. + Linalool, Nuttiness @ V+1

This Pascarella Floral Stemmy Woody Cedar, Vintage 5 Light Red Wine has:
Alcohol 12.3%
Residual Sugar 18.0
Tannin 20.4
Acid  1.1
Freshness (Vegetables), Smoke (Burned Smells, Woodiness) @ V+0

This Pascarella Mysterious Resin, Vintage 5 Light Red Wine has:
Alcohol 12.2%
Residual Sugar 44.2
Tannin  8.5
Acid  0.9
thin @ V+0, Resin (Woodiness) @ V+1

This Pascarella test -1760 6600 cont, Vintage 5 Light Red Wine has:
Alcohol  0.0%
Residual Sugar  8.8
Tannin  0.0
Acid  0.0
Smoke (Burned Smells, Woodiness) @ V+1

This Pascarella test -1760 6620 cont, Vintage 5 Light Red Wine has:
Alcohol  0.0%
Residual Sugar 10.3
Tannin  0.0
Acid  0.8
Burned Smells (Woodiness) @ 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 = Cloying Beer
    • 90 honey @ 1182, 40 light malt @ 1176, seal 2000 = Cloying Beer
    • 70 honey @ 1188, 35 light malt @ 1176, seal 2000 = 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 = 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 = Grassy Beer
    • 80 honey @ 1194, 20 light malt @ 1188, 5 raw malt @ 12, seal 2300 = Potent Fruity Beer. Noticeable cherry flavor.
    • 60 honey @ 1194, 30 light malt @ 1188, seal 2300 = Brief Description: Cloying Beer, gave vit floor
  • 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
    • (-1812 6636) = Acetobacter-38 Yeast-50 Yeast-16 Yeast-66 Yeast-18 Yeast-19 Mold-39 Lactobacillus-12
    • (-1802 6646) = Acetobacter-38 Yeast-18 Yeast-50 Mold-39 Yeast-66 Yeast-16 Yeast-19 Lactobacillus-12 Yeast-32 Lactobacillus-36 Yeast-33 Yeast-80 Lactobacillus-69 Acetobacter-6 Lactobacillus-44 Lactobacillus-92 Yeast-90 Yeast-73 Mold-79 Acetobacter-94 Lactobacillus-100 Acetobacter-14 Lactobacillus-13 Yeast-64 Lactobacillus-20 Yeast-58 Yeast-42 Yeast-2 Yeast-3 Lactobacillus-4 Acetobacter-78 Yeast-83 Mold-47 Yeast-81 Acetobacter-86
    • (-1802 6656) = Yeast-33 Acetobacter-22 Yeast-26 Mold-55 Yeast-83 Lactobacillus-45 Acetobacter-62 Yeast-67 Yeast-64 Yeast-16 Yeast-24 Yeast-43 Yeast-9 Yeast-73 Yeast-90 Yeast-11 Yeast-41 Lactobacillus-85 Lactobacillus-93 Yeast-40 Lactobacillus-21 Lactobacillus-69 Yeast-48 Yeast-57 Yeast-65 Lactobacillus-76 Yeast-18
    • (-1792 6646) = Yeast-50 Yeast-18 Acetobacter-38 Mold-39 Yeast-66 Yeast-16 Yeast-19 Lactobacillus-12 Lactobacillus-36 Yeast-33 Yeast-32 Yeast-80 Lactobacillus-69 Lactobacillus-44 Acetobacter-6 Acetobacter-14 Lactobacillus-92 Yeast-90 Yeast-73 Yeast-58 Lactobacillus-13 Yeast-3 Acetobacter-94 Acetobacter-78 Yeast-2 Lactobacillus-20 Yeast-83 Mold-79 Yeast-64 Lactobacillus-100 Mold-47 Yeast-42 Lactobacillus-4 Acetobacter-86 Yeast-81 Yeast-97

Microbes Detected: Yeast-18 Acetobacter-38 Yeast-50 Mold-39 Yeast-66 Yeast-16 Yeast-19 Lactobacillus-12 Lactobacillus-36 Yeast-33 Yeast-32 Yeast-80 Lactobacillus-69 Lactobacillus-44 Acetobacter-6 Acetobacter-14 Lactobacillus-92 Yeast-90 Yeast-73 Lactobacillus-13 Yeast-58 Yeast-3 Acetobacter-94 Acetobacter-78 Yeast-2 Lactobacillus-20 Yeast-83 Mold-79 Yeast-64 Mold-47 Lactobacillus-100 Yeast-42 Lactobacillus-4 Acetobacter-86 Yeast-81 Yeast-97 ===> still entering at same time

    • (-1792 6636) = Yeast-50 Acetobacter-38 Yeast-66 Yeast-16 Yeast-18 Mold-39 Yeast-19 Lactobacillus-12 Lactobacillus-69 Lactobacillus-44 Lactobacillus-36 Yeast-90 Yeast-33 Yeast-32 Yeast-80 Lactobacillus-92 Yeast-73 Acetobacter-14 Yeast-83 Acetobacter-6 Yeast-58 Mold-47 Yeast-3 Lactobacillus-13 Yeast-2 Acetobacter-78 Acetobacter-94 Mold-79 Yeast-42 Lactobacillus-20 Lactobacillus-100 Yeast-97 Acetobacter-86 Yeast-64 Lactobacillus-4
      • seal 2300 = Yeast-50 Acetobacter-38
    • (-1792 6626) = Yeast-50 Acetobacter-38 Yeast-66 Yeast-16 Yeast-18 Mold-39 Yeast-19 Lactobacillus-12 Lactobacillus-44 Lactobacillus-69 Yeast-90 Yeast-32 Lactobacillus-92 Yeast-33 Lactobacillus-36 Yeast-73 Yeast-83 Yeast-58 Acetobacter-14 Yeast-80 Lactobacillus-13 Acetobacter-6 Mold-47 Mold-79 Yeast-3 Yeast-42 Yeast-2 Acetobacter-94 Acetobacter-78 Lactobacillus-100 Yeast-97 Yeast-48 Lactobacillus-20 Acetobacter-86 Lactobacillus-4
      • seal 2300 = Yeast-50

around -1664 6656

  • NE = Yeast-74 Mold-63 Yeast-72 Yeast-88 Yeast-81 Lactobacillus-69 Acetobacter-70 Acetobacter-30 Lactobacillus-4 Yeast-59 Lactobacillus-45 Yeast-25 Yeast-34 Yeast-41 Lactobacillus-92 Yeast-65 Yeast-8 Lactobacillus-76
    • seal 1840 = Yeast-74
    • 10 light malt @ 1190, 10 raw malt @ 16, 100 honey @ 8, seal 1840 =

Brief Description: Grassy Beer

--- Alcohol: 664 --- --- Color: 17 --- --- Mold: 0 --- --- Vitamins: 515 ---

--- Glucose (sweet): 366 --- --- Maltose (sweet): 150 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Barley Flavor (pleasant): 81 --- --- Orange Flavor (fruity): 22 --- --- Banana Flavor (fruity): 15 --- --- Cherry Flavor (fruity): 7 --- --- Date Flavor (fruity): 14 --- --- Honey Flavor (fruity): 1719 --- --- Nutmeg Flavor (slightly bitter): 8 --- --- Cinnamon Flavor (slightly bitter): 7 --- --- Tannin Flavor (very bitter): 41 --- --- Grassy Flavor (unpleasant): 109 --- --- Nasty Flavors (unpleasant): 24 ---

Microbes Detected: Yeast-74

  • NW = Yeast-51 Yeast-74 Mold-71 Yeast-81 Yeast-72 Acetobacter-70 Lactobacillus-93 Lactobacillus-21 Lactobacillus-4 Yeast-59 Yeast-50 Yeast-3 Acetobacter-86 Acetobacter-14 Yeast-91 Yeast-34 Lactobacillus-13
    • seal 1840 = Yeast-51 Yeast-74
    • seal 2000 = none
    • seal 1920 = Yeast-51 Yeast-74
    • seal 1960 = Yeast-51
    • 10 light malt @ 1196, 5 raw malt @ 16, 100 honey @ 8, seal 1960 =

Brief Description: Cloying Beer

--- Alcohol: 873 --- --- Color: 16 --- --- Mold: 0 --- --- Vitamins: 772 ---

--- Glucose (sweet): 152 --- --- Maltose (sweet): 125 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Barley Flavor (pleasant): 71 --- --- Orange Flavor (fruity): 12 --- --- Banana Flavor (fruity): 10 --- --- Cherry Flavor (fruity): 18 --- --- Date Flavor (fruity): 27 --- --- Honey Flavor (fruity): 1683 --- --- Nutmeg Flavor (slightly bitter): 15 --- --- Cinnamon Flavor (slightly bitter): 11 --- --- Tannin Flavor (very bitter): 35 --- --- Grassy Flavor (unpleasant): 36 --- --- Nasty Flavors (unpleasant): 10 ---

Microbes Detected: Yeast-51

  • SE = Yeast-9 Acetobacter-94 Yeast-17 Yeast-41 Lactobacillus-68 Mold-39 Acetobacter-22 Lactobacillus-84 Lactobacillus-12 Yeast-99 Lactobacillus-100 Yeast-42 Yeast-50 Yeast-72 Yeast-1 Yeast-24 Mold-15 Yeast-10 Lactobacillus-4
  • SW = Lactobacillus-12 Acetobacter-54 Yeast-9 Yeast-17 Yeast-49 Mold-23 Yeast-98 Mold-71 Mold-47 Yeast-72 Yeast-10 Yeast-41 Yeast-99 Yeast-16 Yeast-43 Yeast-1 Acetobacter-78 Lactobacillus-84 Lactobacillus-68 Mold-15 Yeast-32 Lactobacillus-36

around -1664 6784

  • NE = Mold-63 Lactobacillus-36 Mold-55 Lactobacillus-4 Yeast-98 Yeast-16 Yeast-74 Acetobacter-30 Acetobacter-70 Acetobacter-38 Acetobacter-54 Yeast-65 Yeast-59 Lactobacillus-60
  • NW = Mold-63 Yeast-96 Yeast-24 Acetobacter-30 Lactobacillus-92 Lactobacillus-29 Yeast-98 Lactobacillus-77 Yeast-74 Acetobacter-38 Yeast-25 Yeast-42 Mold-7 Yeast-91
  • SW = Yeast-74 Yeast-57 Yeast-91 Lactobacillus-21 Yeast-65 Mold-63 Yeast-88 Yeast-25 Lactobacillus-36 Acetobacter-22
  • SE = Yeast-25 Acetobacter-30 Yeast-11 Acetobacter-6 Yeast-41 Lactobacillus-21 Yeast-98 Lactobacillus-37 Yeast-74 Yeast-91 Yeast-56 Yeast-8 Yeast-72
    • seal 2000 = No Microorganisms
    • seal 1800 = No Microorganisms
    • seal 1600 = No Microorganisms
    • seal 1400 = No Microorganisms
    • seal 1200 = No Microorganisms
    • seal 1000 = Yeast-25
      • 10LM@1194, 120H@12, 5RM@6, seal 1000 =

Brief Description: Cloying Beer

--- Alcohol: 971 --- --- Color: 16 --- --- Mold: 0 --- --- Vitamins: 855 ---

--- Glucose (sweet): 254 --- --- Maltose (sweet): 125 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Barley Flavor (pleasant): 71 --- --- Orange Flavor (fruity): 29 --- --- Banana Flavor (fruity): 732 --- --- Cherry Flavor (fruity): 12 --- --- Date Flavor (fruity): 163 --- --- Honey Flavor (fruity): 2017 --- --- Nutmeg Flavor (slightly bitter): 10 --- --- Cinnamon Flavor (slightly bitter): 265 --- --- Tannin Flavor (very bitter): 35 --- --- Grassy Flavor (unpleasant): 87 --- --- Nasty Flavors (unpleasant): 27 ---

Microbes Detected: Yeast-25

      • 40LM@1188, 135H@1196, open =

Brief Description: Vinegar Beer

--- Alcohol: 1149 --- --- Color: 60 --- --- Mold: 0 --- --- Vitamins: 240 ---

--- Glucose (sweet): 128 --- --- Maltose (sweet): 400 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 153 ---

--- Barley Flavor (pleasant): 238 --- --- Orange Flavor (fruity): 31 --- --- Banana Flavor (fruity): 663 --- --- Cherry Flavor (fruity): 16 --- --- Date Flavor (fruity): 156 --- --- Honey Flavor (fruity): 331 --- --- Nutmeg Flavor (slightly bitter): 76 --- --- Cinnamon Flavor (slightly bitter): 243 --- --- Tannin Flavor (very bitter): 119 --- --- Grassy Flavor (unpleasant): 119 --- --- Nasty Flavors (unpleasant): 28 ---

Microbes Detected: Yeast-25 Acetobacter-30 Yeast-11 Acetobacter-6 Yeast-41 Lactobacillus-21 Yeast-98 Lactobacillus-37 Yeast-74 Yeast-91 Yeast-56 Yeast-8 Yeast-72

around -1728 6720

  • SW no good
  • SE no good
  • NW = Yeast-51 Yeast-74 Yeast-91 Yeast-88 Lactobacillus-93 Lactobacillus-21 Yeast-65 Lactobacillus-13 Yeast-72 Mold-63 Lactobacillus-84 Lactobacillus-4
  • NE = Yeast-51 Yeast-74 Yeast-88 Lactobacillus-21 Yeast-25 Yeast-72 Acetobacter-14 Yeast-91 Lactobacillus-93 Yeast-41

-1752 6667

  • Yeast-72 Yeast-74 Lactobacillus-21 Acetobacter-6 Yeast-51 Lactobacillus-93 Acetobacter-54 Yeast-65 Yeast-75 Yeast-8 Acetobacter-14 Lactobacillus-61 Yeast-91 Lactobacillus-92 Mold-63 Lactobacillus-84 Yeast-81 Acetobacter-30
  • seal 1800 = nothing
  • seal 925 = Yeast-72 Yeast-74 Lactobacillus-21
  • seal 1400 = Yeast-72 Yeast-74
  • seal 1600 = Yeast-72
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