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Agents are GO! posted:WHY I frequently get emails from cops requesting video footage for various investigations. It boggles my mind that these emails with no capitalization or punctuation, plenty of spelling errors, and creative grammar and syntax, are typed by the same people that are trying to solve murders and kidnappings.
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Jan 12, 2023 05:53
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The Zombie Guy posted:I frequently get emails from cops requesting video footage for various investigations. It boggles my mind that these emails with no capitalization or punctuation, plenty of spelling errors, and creative grammar and syntax, are typed by the same people that are trying to solve murders and kidnappings. To be fair solving crimes is only incidental to their job
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Jan 12, 2023 06:07
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tactlessbastard posted:To be fair solving crimes is only incidental to their job Internal investigations perhaps
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Jan 12, 2023 06:32
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Escape From Noise posted:The corporate structure of this place drives me nuts sometimes. Say I need to order thousands of dollars of materials from our regular supplier. No problem. Order whatever. Say I need a $60 part for a wonky pH meter. Well, I'm going to need to submit a request for permission to order the part that needs to be run up the chain of command and can take like a month to get permission to place the order. I keep forgetting to buy multiples of things because if it breaks I'm just sort of stuck unless I really rattle for it. But even then, a lot of tims there's no real workaround. Oooooffff If it makes you feel any better, my boys decided we needed a 2% fruited kettle sour with short notice. I’ve never done a kettle sour that lean, and it’s cowboy as gently caress right now. Brew boss volunteered to do second shift for double brew days this week, and I suspected he mostly had pints and shot fruit flies with his salt gun, because it was way oversparged, way below target OG and while he’d set up a CO2 slow bubble, he’d also shut off the air compressor, so all the air valves on the brewhouse closed. Weirdly, it didn’t drop enough pH overnight, and now it’s oh no, we gotta do a Saturday brew. And by we I mean Shithouse Dave. I also had to clean and calibrate the pH meter, cause it was left in a wort sample. No, we don’t have a spare.
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Jan 12, 2023 06:46
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FW: FW: RE: Question any thoughts? (22 entry email chain with in-line comments and nested replies) Thanks for the Agatha Christie novel worth of sleuthing to even determine the question, dick.
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Jan 12, 2023 06:50
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Shithouse Dave posted:Oooooffff That sounds rough. This is more of a dumb annoyance. I'm just glad the pH meter is workable enough for what I need. We're also only 500 liters, so at least that's a lot less pressure! In better news, upper management finally realized offering Suntory The Malt's means putting my beer in direct competition with a macro in our own taproom. Their plan moving forward is for me to make a basic German pils (I'd love to do a Bohemian pils, but can't do decoction on my setup) and also do a basic Berliner weisse that they'll serve with syrups. There are a lot of other dumb little issues but this is at least a step in the right direction and aims to fix a foundational issue IMHO. So hopefully this gets things going towards a better working model.
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Jan 12, 2023 06:54
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Wait..Beer with Syrups? You have to elaborate
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Jan 12, 2023 07:27
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Jack-Off Lantern posted:Wait..Beer with Syrups? So, from my understanding it's a relatively new tradition in Berlin to serve Berliner weisse (wheat beer soured pre boil with lactobacillus) with flavored syrups (like the ones you'd use for Italian sodas). I'd imagine it kind of works because Berliner weisse has a semi sweet, tart flavor similar to fresh squeezed lemonade. You also see this with cheaper flavored lambics sometimes where young lambic beers are flavored with fruit syrup at bottling.
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Jan 12, 2023 08:13
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I'm planning to go back to the US for three weeks in April and there's a major craft beer event the last weekend in May so I'm going to need to prep for it before I leave. I was worried about that but I just found out our dry yeast supplier carries Kviek yeast so now I know I can make something really last minute if needed! 
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Jan 12, 2023 08:42
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poo poo. Our usual supplier is completely out of noble hops. I guess one of our suppliers has some Saaz from 2019. I'm supposed to make a German Pilsner, so I may just have to go with a noble lineage hop like Sterling or Crystal.
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Jan 12, 2023 11:01
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Escape From Noise posted:poo poo. Our usual supplier is completely out of noble hops. I guess one of our suppliers has some Saaz from 2019. I'm supposed to make a German Pilsner, so I may just have to go with a noble lineage hop like Sterling or Crystal. Does fake it till you make it apply to hops? Would anyone be able to tell if you substituted?
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Jan 12, 2023 11:06
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champagne posting posted:Does fake it till you make it apply to hops? Depends. There are alternatives. They won't taste EXACTLY the same, but it won't taste bad. Noble hops are harder to fake but there are some noble lineage hops that can work and some newer lager hops. If I was trying to make a Bohemian pilsner it'd probably be more difficult to work around.
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Jan 12, 2023 13:04
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Germans love mixing Helle / Weizen beers with fruit juices. I.e., Radler. I really like a 50/50 Hefe with banana juice, very tasty. The syrup thing sounds like an extension of that
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Jan 12, 2023 15:45
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Manager speak is so confusing. They want fruit beers and I wanted to try to make a golden strong with pomegranate. I think getting that puree might have been difficult, which I understand, but they then asked for me to use a fruit that was "cuter". What the gently caress is a cute fruit??? The list from the manager so far includes: strawberries, cherries, blackcurrant, and mango. IDGI. They were fine with the idea when I pitched it but later the "cuteness" or lack thereof somehow became an issue. Edit: Strawberry doesn't really work well in beer in my experience. It's too weak and gives off a plasticy flavor in the beers I've had with it. Edit 2: I also pitched other fruit beers like a POG Berliner weisse and a cherry or raspberry blonde. I'll probably try guava Berliner in the summer if I can. So I'm not like stuck on doing high falootin' styles. I just got thought it'd be a good beer for a festival in May. Something high in alcohol that took some extra time. I just thought the hang up on that one fruit was weird. Escape From Noise fucked around with this message at 16:06 on Jan 12, 2023 |
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Jan 12, 2023 15:57
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Escape From Noise posted:Manager speak is so confusing. They want fruit beers and I wanted to try to make a golden strong with pomegranate. I think getting that puree might have been difficult, which I understand, but they then asked for me to use a fruit that was "cuter". What the gently caress is a cute fruit??? The list from the manager so far includes: strawberries, cherries, blackcurrant, and mango. IDGI. They were fine with the idea when I pitched it but later the "cuteness" or lack thereof somehow became an issue. I feel like every graphic designer in the world just sighed in sympathy. "I dunno, I think that font isn't really quite slick enough. And can you make the interface "pop" more?" It's basically what happens when people have a vague idea what they want but don't have the terminology or technical experience necessary to describe what they want and end up falling back on using emotions as definitions which is as fuzzy and vague as it sounds when you need to create an actual physical product.
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Jan 12, 2023 16:10
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Tomn posted:I feel like every graphic designer in the world just sighed in sympathy. Yeah. Brewing for people who don't really know beer gets like that a lot. The adjective I probably get most often when putting a recipe together or deciding on beers to put in the schedule for someone else that sounds like a guideline but is basically meaningless is "drinkable". I mean I guess that would make sense if we were discussing an imperial stout or something but...
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Jan 12, 2023 16:14
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Pomegranate looks like weird egg clusters. Use a nice, welcoming fruit. A big berry or stone fruit, rich in juice and sugar. Something you could put an anime face on and plaster all over stationery that you sell to school children.
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Jan 12, 2023 16:45
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I wish I could get my hands on some haskap. I think that'd be cool as hell to make something with.
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Jan 12, 2023 16:51
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Our main product that was leaving the factory at the end of the month had a part that was incorrectly cycle counted/inventoried by about 3500 units on 2000 unit reels ( ) and we ran out of it the night of the 10th. Earliest date for expediting that part is April.So 1st shift tore down the permanent setup that has been set up for 22 years, last time it was set up fresh was 2 years ago, after the run finished. My buddy told me the pile of loose parts that got blown off that setup was... impressive lol. I believe it, when I worked on that setup on Monday every table had multiple feeders that were jamming any time you tried to pull them out or push them in and once you got a smooth slide it was obvious you just ground hella microscopic chips to dust. My boss walked up behind me while I was backflushing some stuff in JD Edwards and asked me if it was February 24 yet (his last day) and I started laughing and said, "nah but it is already fuckin mid-January," and we both just kinda laughed and stared off into space for a minute. Pocketed some soldered skip boards since I was working panel separation the first three hours. Now is the time to take souvenirs nobody is going to notice are missing. This is all very weird. MrQwerty fucked around with this message at 18:57 on Jan 12, 2023 |
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Jan 12, 2023 18:17
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Escape From Noise posted:So, from my understanding it's a relatively new tradition in Berlin to serve Berliner weisse (wheat beer soured pre boil with lactobacillus) with flavored syrups (like the ones you'd use for Italian sodas). I'd imagine it kind of works because Berliner weisse has a semi sweet, tart flavor similar to fresh squeezed lemonade. You also see this with cheaper flavored lambics sometimes where young lambic beers are flavored with fruit syrup at bottling. New tradition? I sometimes drank Weisse mit Schuss as a kid, nearly half a century ago, and it wasn't new back then.
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Jan 12, 2023 18:33
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Zopotantor posted:New tradition? I sometimes drank Weisse mit Schuss as a kid, nearly half a century ago, and it wasn't new back then. I meant like history of Germany new. Also I could be wrong.
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Jan 12, 2023 18:44
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Dumb poo poo from work: I'm in tertiary education, so polytech, university, that group. Currently there are about 12 different institutions renewing their union contracts and we all share the same union. This time the big push is an 8% raise to help cover inflation and the fact that we had very small increases over covid, despite record student numbers. The first 8 institutions followed the same pattern: 1. Receive request for 8% raise 2. Reject and offer incredibly lowball response 3. Campus goes on strike 4. Release a statement to the press about now you can't believe the staff would do this to the students 5. Receive signed petition of support for the strike by 60-70% of the student body 6. Crumble and accept 8% payrise request. So the institute I work for received the 8% request in December. They came back yesterday..... 3%. Split over 2 years, so 1.5% a year. Here we go again
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Jan 12, 2023 18:54
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Escape From Noise posted:So, from my understanding it's a relatively new tradition in Berlin to serve Berliner weisse (wheat beer soured pre boil with lactobacillus) with flavored syrups (like the ones you'd use for Italian sodas). I'd imagine it kind of works because Berliner weisse has a semi sweet, tart flavor similar to fresh squeezed lemonade. You also see this with cheaper flavored lambics sometimes where young lambic beers are flavored with fruit syrup at bottling. I didn't even knew it was a thing. I'm very close to Bavaria tho. Brb, I'm off to Berlin, the Hauptstadt has lost its Way and needs to be reminded of the Reinheitsgebot
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Jan 12, 2023 19:37
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Escape From Noise posted:The corporate structure of this place drives me nuts sometimes. Say I need to order thousands of dollars of materials from our regular supplier. No problem. Order whatever. Say I need a $60 part for a wonky pH meter. Well, I'm going to need to submit a request for permission to order the part that needs to be run up the chain of command and can take like a month to get permission to place the order. I keep forgetting to buy multiples of things because if it breaks I'm just sort of stuck unless I really rattle for it. But even then, a lot of tims there's no real workaround. Can you low key explain the situation to a sympathetic grunt level worker at one of your regular suppliers and see if they can source equipment? Ask them to source and add random equipment to your order and add a 10% handling fee. carrionman posted:Dumb poo poo from work: Lol, the irony of educational institutions never learning. Outrail fucked around with this message at 19:48 on Jan 12, 2023 |
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Jan 12, 2023 19:40
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quote not edit
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Jan 12, 2023 19:47
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Jack-Off Lantern posted:I didn't even knew it was a thing. I'm very close to Bavaria tho. Berliner weisse gets a special carve out in Reinheitsgebot along with gose I think because of historical significance and it being recognized as beer before science got in the way during one of the many updates due to scientific discoveries. The original law only allowed for water, hops, and barley malt.
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Jan 12, 2023 19:50
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Outrail posted:Can you low key explain the situation to a sympathetic grunt level worker at one of your regular suppliers and see if they can source equipment? Ask them to source and add random equipment to your order and add a 10% handling fee. I don't really think there's a workaround. Early on I was able to expedite getting a hydrometer and flask, but probably because they were sort of low tech.
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Jan 12, 2023 19:51
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Escape From Noise posted:Berliner weisse gets a special carve out in Reinheitsgebot along with gose I think because of historical significance and it being recognized as beer before science got in the way during one of the many updates due to scientific discoveries. The original law only allowed for water, hops, and barley malt. Honestly I'm just memeing,i only rarely drink an IPA or a Radler to Dinner
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Jan 12, 2023 20:10
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Apparently the lesson our CEO learned from the last two years of incredibly disrupted supply lines was to double down on just-in-time logistics and cut the entire factory's material storage from four weeks to one week. Also the company had record revenue and profit last year but of course money is so tight that we can't talk about raises right now guys.
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Jan 12, 2023 20:22
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Shithouse Dave posted:Oooooffff I'm at least thankful that we've managed to deter managers from wanting to touch the brewhouse at the last few places I've worked at. I'd rather be in at 4AM finishing a kettle sour than cleaning up after a finance bro trying to operate the system. Especially the guy who came in at 4AM to get drunk and avoid his newborn kid.
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Jan 12, 2023 20:41
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Was this the thread where brut IPA was being discussed because I miss that stuff, so dry!
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Jan 12, 2023 21:21
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Escape From Noise posted:I don't really think there's a workaround. Early on I was able to expedite getting a hydrometer and flask, but probably because they were sort of low tech. Eh, in that case, jump through the hoops and order two of everything you think you might need, hide them in a locker and don't tell anyone about it.
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Jan 12, 2023 21:25
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Agents are GO! posted:WHY I think that is an optimistic estimate. Bored fucked around with this message at 21:43 on Jan 12, 2023 |
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Jan 12, 2023 21:38
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First of May posted:FW: FW: RE: Question My boss likes to do this, but then he will attach emails as well. Those have to be opened to get their attachments. I get back from holiday break. He sends an email "other pm dropped the ball, can you take over an easy project with short delivery time?" I can, and that's my job, so I say fine. "Please see emails" and there's 10 attached .msg files. Some of them have attachments. Some are just mid-string replies. They all have the same filename. It was due today. I finished it Friday but held onto it. Called client today to tell him it is ready, he's happy. Boss man calls "other pm dropped the ball, can you take over an easy project with short delivery time?" ...I put on my robe and wizard hat...
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Jan 12, 2023 21:51
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New ticket came in from my boss.  Can you delete these files IUG?  No, these files are used by the Helpdesk very frequently. *Closes ticket* No they don’t, they use the web interface. *Reopen ticket * No, these files are from the web interface, but saved after to save the busy work from being done again. Nope, they do everything from the web now. Here’s a screenshot showing some made the new files less than two hours ago. It’s a Google Drive, so I can’t copy/paste. No they use the web interface exclusively. :-) [Yes he included the emoticon.]Tired of this poo poo, I ask the guy who uses these files, and what his opinion was on them being deleted. He was not happy about that, he wasn’t even asked. Coworker doesn’t want them removed, and uses these. Also, these files are on my Google Drive, and not shared with you. How are you accessing my files not shared with you?For some reason, no response to my last question. His son works in the Helpdesk, so I’m guessing he used his account.
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Jan 13, 2023 00:10
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Same boss wanted to do today’s brew cause he feels like he’s out of practice. We open for lunch on Fridays, and he’s just overflowed the kettle on liquor back. lol
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Jan 13, 2023 01:58
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Jack-Off Lantern posted:Honestly I'm just memeing,i only rarely drink an IPA or a Radler to Dinner drat it! I thought so but I couldn't sleep and was just posting through it.
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Jan 13, 2023 01:59
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Outrail posted:Eh, in that case, jump through the hoops and order two of everything you think you might need, hide them in a locker and don't tell anyone about it. Yeah. That's why I ordered two hydrometers.
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Jan 13, 2023 02:00
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On the beer yeast subject: Kveik, not Kviek. You rarely see "ie" in Norwegian, but "ei" is a common diphthong that sounds much like the a in "late". It's northwest coast dialect for yeast. (It is related to "quick", though.) Neat history, too: Historically, Norwegian farmers brewed a lot of beer. They originally stored their yeast in the same way as most historical brewers: The stick you used to stir the brew retained some yeast between batches, so when you got a decent beer you could just reuse the same equipment and get the same yeast "for free". Over time the brewers also designed more specialised tools for yeast retention - stirrers with more nooks, and eventually "beer wreaths"; complicated wooden chains with a lot of surface area and nooks for yeast residue to stick to. (Which sounds like the antithesis of modern brewing equipment...) The kveik yeasts come from both surviving farm beer traditions and enthusiasts going around to little countryside museums and farms and sampling their old brewing equipment for yeast remains. Which was surprisingly successful, the equipment was apparently rather good at keeping yeast around for the future.
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Jan 13, 2023 03:05
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Computer viking posted:On the beer yeast subject: Kveik, not Kviek. You rarely see "ie" in Norwegian, but "ei" is a common diphthong that sounds much like the a in "late". It's northwest coast dialect for yeast. (It is related to "quick", though.) drat it. Lol. Of course I'm writing it wrong! Yeah. I read a tiny bit about it. I find that stuff really neat! I'd really like to try and find information on more traditional recipes made with the yeast. I'm sure they're varied like Wallonian saisons, but it'd be interesting to see common threads. Americans mostly just made IPA with it and I couldn't find much info through Google. I also want to get that book on Lithuanian farmhouse ales.
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Jan 13, 2023 03:13
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