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xcheopis


NumptyScrub posted:

:eng99:

I am a limey so this does not hit the same way but honestly I do not even :psypop:

Please ensure you and yours are safe and that the literal minimum risks are taken, this should never be something required of an employee and it is negligence of the highest order if it is :ughh:

Well, de-escalation training is something many behavioral health specialists, psychiatric nurses, and social workers have to do as part of their jobs, so it's the opposite of negligence. Those of us in admin can still have contact with people who might turn violent in a heartbeat (drug use, an as-yet undiagnosed issue, just plain angry about everything wrong with this country, etc.), albeit much more fleetingly during this pandemic. It's also important to keep in mind that being willing to go from 0 to 1000 is a survival mechanism for homeless people and that is a very difficult mindset to break. This isn't a simple problem with an easy solution.
And, again, the highest risk of violence is from people you already know. Especially so for women.

While I thought the book itself was fantastic, choosing Going Postal as the title was... not a great idea.

The concrete floor is cold; the walls are bare

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Finger Prince


Murderin' is pretty unchill

Finger Prince fucked around with this message at 04:48 on Jan 20, 2022

Escape From Noise

Boss likes the Biere de Mars and it's only a little over a week old! Pretty proud of that beer even if I mainly just researched stuff and cobbled my recipe together that way.

cruft

Escape From Noise posted:

Boss likes the Biere de Mars and it's only a little over a week old! Pretty proud of that beer even if I mainly just researched stuff and cobbled my recipe together that way.

Congratulations! But I gotta ask: What does Martian beer taste like, EFN?

NumptyScrub

damn it I think the mirrors broken >˙.(

xcheopis posted:

Well, de-escalation training is something many behavioral health specialists, psychiatric nurses, and social workers have to do as part of their jobs, so it's the opposite of negligence. Those of us in admin can still have contact with people who might turn violent in a heartbeat (drug use, an as-yet undiagnosed issue, just plain angry about everything wrong with this country, etc.), albeit much more fleetingly during this pandemic. It's also important to keep in mind that being willing to go from 0 to 1000 is a survival mechanism for homeless people and that is a very difficult mindset to break. This isn't a simple problem with an easy solution.
And, again, the highest risk of violence is from people you already know. Especially so for women.

While I thought the book itself was fantastic, choosing Going Postal as the title was... not a great idea.

Ok yeah I have never been in a role that required contact with potential dangerous "customers" but I can see the training being a requirement if someone is

Honestly would prefer it never being required in the first place though, why can't people just be nice to each other all the time? :(

more falafel please

forums poster

a recruiter email hit me with the ol "I hope this email finds you well"

well, Euan, it doesn't




thanks Saoshyant and nesamdoom for the sigs!






Escape From Noise

cruft posted:

Congratulations! But I gotta ask: What does Martian beer taste like, EFN?

A little sweetness with a lot of baking spice characteristics from the yeast, with a bit of hoppiness. I'm a little anxious about hitting target final gravity but I still have another week or so. I made the same beer at a different brewery years ago and was probably my second favorite of the beers I made.

(Biere de Mars is a French beer meaning...well March beer. So it's sort of a spring beer, so it's a bit lighter than a biere de garde (beer for storing) with fairly strong hoppiness for a farmhouse, but this is hoppy for a really old style so it's slightly more hop forward, but not even to the level of say, your stronger American pale ale, it has a slightly lighter body from a large percentage of the grist being wheat malt, which also helps add a little body, and a very slight bit of redness added through a very miniscule addition of black malt. In a grain bill that comes out to a total of 149.25 kg of malt, the black malt is the 0.25 kg. The French saison yeast adds a little spiciness that mellows out with lagering to a kind of sparkling white wine like characteristic. Or it did for me the last time I made it. The Nelson Suavin hops probably helped too.)



Thank you Pot Smoke Pheonnix for this Kickin' Rad sig

Farecoal

There he go
CW: Abuse

"I believe in beating your kids", says the lab supervisor at my job

Escape From Noise

Okay so I'm sort of trying to figure out a little bit of a logistics puzzle here at the brewery. Basically the issue is that we have very limited space in the walk-in, which is causing a pretty severe bottleneck in production. The boss keeps asking me to hold off on packaging beers already in the tank, which is an issue with a lot of styles, because with too much time in the tank you start to cut into the shelf life of the finished product. Basically, a normal 5% ale is going to take roughly 4 weeks start to finish, with 5% lagers taking roughly 2-3 times that amount of time. Primary fermentation usually takes about a 2 weeks for ales, and twice that for lagers. With most ales the primary fermentation (yeast eating sugar and producing alcohol) takes about two weeks, with lagers taking 4-6 weeks or so (I think. Not well versed in lager brewing), the maturation, or lagering step takes place when you lower the temperature of the beer to 1-2°C and let the beer mature a bit. With really low alcohol beers this can be like a week for ales, but generally 2 weeks, for lagers, usually about 4-6 weeks, with higher alcohol you need a longer lagering time. For instance, I would say a 7% west coast IPA takes about 6 weeks, 2 weeks primary fermentation, 4 weeks of lagering. The Belgian dark strong I made took over 3 months; 2 weeks fermentation and about 3 months lagering. Generally, you want to package beer pretty quickly, but certain things can help a beer last a long time, primarily, high alcohol and bacteria in sour beers (I cannot produce true sours here). There are other factors though, very hoppy beer cannot be lagered for too long or the hop characteristics will start to turn and become unpleasant.

Lately I haven't had much to do with a bunch of tanks sitting empty because of the bottleneck in cold storage. My idea was to try and brew a few beers that could stick around in lagering for a while after primary fermentation has finished, and possibly even improve in flavor. Recently I did brew a biere de Mars (French farmhouse ale that requires a fairly long lagering time), but I'm not sure what else to do. I am thinking of the Belgian dark strong. I'm incredibly proud of that beer, but it's probably a hard sell. The name dark strong makes people think it's black like a porter or stout, but it's more of a deep brown color, and not nearly as roasty, more caramelly I guess? I'm a big fan, but again, harder sell. The other idea was to make a Belgian golden strong with apricot. I think golden strong is an easier sell, based on the name. Especially with fruit I think that may be easier to pull off. We already submitted a recipe for a biere de garde, which also needs a long lagering time, and could improve with a longer maturation possibly. I want to take another stab at the style, but it also may be a hard sell because people don't really know the style.

The thing is that these beers will be made mid February, and take about three months start to finish, so probably would be done mid to late May. I don't want to tie up all my tanks because I should probably get started on some lighter easier to sell and turn over beers in March or April, for sure. At the same time if I'm waiting around doing nothing, may as well be waiting for a beer to finish and if it's a longer production time it'll be a bit more premium. Also the shelf life will be longer. I considered a Russian imperial stout, but not a great spring beer so I need to make beers that are:
1. Higher in alcohol (6-7% or higher)
2. Lower in hops
3. Good for spring/summer

Sorta stuck here but we'll see!



Thank you Pot Smoke Pheonnix for this Kickin' Rad sig

more falafel please

forums poster

Maibock? I know you said you don't have much experience with lagers, but that's about the right timeframe, and the style is great for spring.

Kölsch would also do good with some lagering, also great for spring




thanks Saoshyant and nesamdoom for the sigs!






Finger Prince


ESB? Those can come in around 6%. They're a traditional cask ale though so I don't know how long they take or keep.

Escape From Noise

more falafel please posted:

Maibock? I know you said you don't have much experience with lagers, but that's about the right timeframe, and the style is great for spring.

Kölsch would also do good with some lagering, also great for spring

My worry is that it wouldn't be ready until late May at the earliest. Probably a bit strong for summer here.

Finger Prince posted:

ESB? Those can come in around 6%. They're a traditional cask ale though so I don't know how long they take or keep.

I think ESB doesn't usually take too long to mature. I can be higher in alcohol, but I'd probably make that with a hard packaging date.

Finger Prince


Can you get fuggles and/or goldings? I used to wonder what a bitter with a bit of cascade hops would be like, because I like cascades, and I like bitters, but I'm not sure if the two would match well.

Escape From Noise

Finger Prince posted:

Can you get fuggles and/or goldings? I used to wonder what a bitter with a bit of cascade hops would be like, because I like cascades, and I like bitters, but I'm not sure if the two would match well.

Yeah, I have bags of both right now. Northern Brewer too. I usually use a lot of those hops as well as Saaz and perle because I like Belgian beers. I also like Mandarina Bavaria a lot. It adds a nice citrus flavor, while being really low in cohumulone which makes it really versatile. I guess Cascade could work, but I'm always pretty hesitant to use really strong American hops in European styles because most examples I have really overpower the characteristics that make those beers what they are.

Dr. Honked

eat it you slaaaaaaag

Farecoal posted:

CW: Abuse

"I believe in beating your kids", says the lab supervisor at my job

i used to work somewhere where the ceo offered this advice to people dealing with stress at work: "Do what I do. Save it til you get home, then kick the poo poo out of the dog and the wife"
What a gent he was
That company went out of business a long long time ago



thanks deep dish pete moss and Plant MONSTER

Finger Prince


Escape From Noise posted:

Yeah, I have bags of both right now. Northern Brewer too. I usually use a lot of those hops as well as Saaz and perle because I like Belgian beers. I also like Mandarina Bavaria a lot. It adds a nice citrus flavor, while being really low in cohumulone which makes it really versatile. I guess Cascade could work, but I'm always pretty hesitant to use really strong American hops in European styles because most examples I have really overpower the characteristics that make those beers what they are.

That's kind of what I figured. Cascades are pretty distinctive. They can add a nice bright flavour note, but it'd be easy to go over the top with them.

Escape From Noise

Finger Prince posted:

That's kind of what I figured. Cascades are pretty distinctive. They can add a nice bright flavour note, but it'd be easy to go over the top with them.

TBF it could be possible if used very sparingly. I know some larger lager producers will use pretty heavy hops very sparingly. It could be that a lot of places will do like a citra/mosaic double dry hopped saison and it'll just be a hazy IPA basically.

Dr. Honked

eat it you slaaaaaaag
i just stopped work after a hard day in the computer touching factory and now it's LE WEEKEND. i eated a cheese sandwich and i think i'll have another cup of tea and play a video game.



thanks deep dish pete moss and Plant MONSTER

Areola Grande

it's a free country u pervs
I like you are posting style dr honked

Sarah Cenia

Laying in the forest, by the water
Underneath these ferns
You'll never find me
im at work on a snow day:(
maybe I'll go get some cool pix

NumptyScrub

damn it I think the mirrors broken >˙.(
If you consider doing a Kölsch, then I submit you also need to consider the rival Altbier they make in Düsseldorf IMO. You could do one of each and portray it as a competition, Köln and Düsseldorf have been rivals for literal centuries and each treasues its brewing style over the other lol

Also how easy is it to source honey on an industrial scale? I am also a massive fan of mead, would a beer-strength mead be a potential? IIRC they have excellent storage characteristics, although most recipes are for the wine strength variants

Escape From Noise

NumptyScrub posted:

If you consider doing a Kölsch, then I submit you also need to consider the rival Altbier they make in Düsseldorf IMO. You could do one of each and portray it as a competition, Köln and Düsseldorf have been rivals for literal centuries and each treasues its brewing style over the other lol

Also how easy is it to source honey on an industrial scale? I am also a massive fan of mead, would a beer-strength mead be a potential? IIRC they have excellent storage characteristics, although most recipes are for the wine strength variants

It is possible to source honey, but it's not cheap. Also, with our license, I would need at least a certain percentage of the sugar to come from malt.

Escape From Noise

Mead is also tough to sell commercially.

Escape From Noise

Guy from the restaurant group came to ask about making a beer for the restaurant they're opening mid March. They wanted like maybe a Belgian wit but he also mentioned making an adjunct pale lager, but that would take at least two months and is a lot of work. I think they think it'll be cheaper to make, because that beer is cheaper at the store but that's the economy of scale. My bosses at least understood when I explained this.

But, it turns out my interest in niche farmhouse ale styles paid off because I have a biere de Mars is the tank that'll be done in early March! I gave the guy a sample and he liked it plus it's a French beer style and not a heavy beer! Last time I made it it had a sparkling white wine character to it as well! So no extra work! :byob1:

Sarah Cenia

Laying in the forest, by the water
Underneath these ferns
You'll never find me
that sounds nice! never had anything like that before but I'm sold.

Sarah Cenia

Laying in the forest, by the water
Underneath these ferns
You'll never find me
does this mean you eventually get to see your beers in, like, local convenience stores and stuff? or bars? that sounds cool.

Escape From Noise

Sarah Cenia posted:

does this mean you eventually get to see your beers in, like, local convenience stores and stuff? or bars? that sounds cool.

We don't really have the volume for grocery or convenience stores. Eventually we'll be selling kegs to beer bars.

Sarah Cenia

Laying in the forest, by the water
Underneath these ferns
You'll never find me

Escape From Noise posted:

We don't really have the volume for grocery or convenience stores. Eventually we'll be selling kegs to beer bars.

I see! it would be cool as hell to sit down and order something of your own making. or someone ya know.

~spooky work pix~



pretty low effort, sorry. I couldn't leave the office for long and also im lazy but who doesn't like live oaks

bonus:
sarracenia look like crap during dormancy but I'm gonna cut em down to the dirt tomorrow and by march they'll be everywhere

Escape From Noise

I know a lot of brewers so itemd to know the person behind the beer if it's Japanese.

Ass-penny

Sarah Cenia posted:

I see! it would be cool as hell to sit down and order something of your own making. or someone ya know.

~spooky work pix~



pretty low effort, sorry. I couldn't leave the office for long and also im lazy but who doesn't like live oaks

bonus:
sarracenia look like crap during dormancy but I'm gonna cut em down to the dirt tomorrow and by march they'll be everywhere


good pictures, mate


thank you so much to nesamdoom for the scurry fall sig!

(┛◉Д◉)┛彡┻━┻ #YesNutNovember - add this to your sig if you love and support BYOB's own nut

Dr. Honked

eat it you slaaaaaaag
these computers need a lot of touching today, jeeez



thanks deep dish pete moss and Plant MONSTER

Farecoal

There he go
Hey orbs I forgot my earbuds at home could one of you grab them and bring them to me? TIA

Escape From Noise

I think i may have to dump this brown ale. Fortunately, I don't think anyone in the company other than me gives a poo poo about that beer.

NumptyScrub

damn it I think the mirrors broken >˙.(

Escape From Noise posted:

I think i may have to dump this brown ale. Fortunately, I don't think anyone in the company other than me gives a poo poo about that beer.

If I was in the same hemisphere I would offer to take it off your hands, however 6000 miles is a long drive for beer :negative:

Escape From Noise

I have to dump it or pay taxes on it.

NumptyScrub

damn it I think the mirrors broken >˙.(
I have decades of experience turning beer into other products which have existing on-site disposal mechanisms, for both commercial and consumer clients :colbert:

I'm also the wrong side of the planet lol

NumptyScrub

damn it I think the mirrors broken >˙.(
Today, on gently caress a Jorb: a test config update that 3 of use are certain we did and were waiting on feedback for, appear to not have been changed, and we cannot find the Change Management ticket we are sure we completed.

Change Management Mandela Effect is real yo :cry:

Escape From Noise

NumptyScrub posted:

I have decades of experience turning beer into other products which have existing on-site disposal mechanisms, for both commercial and consumer clients :colbert:

I'm also the wrong side of the planet lol

That's fair. It's just that we're also pretty low volume. Not much can be done with 4.5% beer.

Finger Prince


Escape From Noise posted:

That's fair. It's just that we're also pretty low volume. Not much can be done with 4.5% beer.

Hmm, isn't Kobe just around the corner, and don't the farmers famously feed those cows beer?

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Escape From Noise

When I informed my bosses the president's response was "Sometimes these things happen" and saying he'd be by today for a taste test. Nobody berated or belittled me for it. WTF is this?

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