-Boz-

Seriously, around the 6 degree point beer begins to open up significantly. Most of the fermentation esters and aromatics are not released by the beer until it is at 5-6 degrees. Want to know why XXXX, Toohey's, VB etc get worse as they get warmer? Because it is low quality beer produced for a mass market. At REALLY cold temps (-1 to 2 like most taps pump out in bars/pubs) the aromatics are not released and your taste is numbed by the cold. It makes it considerably more palatable. Also, at lower temperatures carbonation does not happen as quickly and makes it go down more easily as well. Once these bulk beers warm up all the unpleasant aromatics and esters open up which significantly affects the beers taste and it becomes more active from a carbonation point of view which increases the rate that they are released. It takes time, money and effort to brew these unpleasant characteristics out of a beer so the mass market brewers, who for most of the last century owned, or controlled through licensing, north of 85% of pubs (this only started changing in the 80's) tried to get the beer as cold as possible. Colder beer meant cheaper brewing which meant higher profits. A side effect was colder beer had less taste so became more appealing to a wider market.

If you break the 11 second barrier won't they start getting all ANDRA safety regs on you?

Time for a quick bit of info on beer All beers are made as ales or lagers; ale and lager are the two main branches (classifications) of the beer family tree and are closely related branches at that. Ales are the older, distinguished, traditional brews of the world, predating lagers by thousands of years, whereas lagers are a relatively modern creation, less than 200 years old. The branch of the beer family tree — ale or lager — corresponds to the type of yeast used to ferment the beer. You have ale yeast and lager yeast, and these types of yeast, in turn, typically dictate the temperature at which the beer is fermented. Ales are traditionally fermented at warmer temperatures (12 to 21 degrees), while lagers are typically fermented at cooler temperatures (3 to 10 degrees). The cooler fermentation and aging temperatures used with lager yeast slow down the yeast activity and require a longer maturation time. The cold environment inhibits the production of fruity aromas (called esters) and other fermentation byproducts common in ales. This process creates the lager’s cleaner taste. Long aging (or lagering) also acts to mellow the beer. You can taste the difference, sometimes... Every beer beginner wants to know how ales taste different from lagers. If only it were that easy! This question is sort of like asking how red wines taste different from white wines (Ironically, you can find beer styles called red beer and white beer, but that’s another story altogether, and you can be sure that it doesn’t involve grape skins). Ales share many common characteristics, and so do lagers, but the two groups overlap so much that any absolutes about either class are usually wrong. This overlap creates some confusion and the need for experts to explain the different characteristics, but it also creates the need for beer exploration. You can say that ales generally: - Include more robust-tasting beers - Tend to be fruity and aromatic - Include more bitter beers - Have a pronounced, complex taste and aroma - Are enjoyed warmer (around the 6 degree mark - don't get me started on beer temperature in Australia, we store, serve and drink our beer WAY too cold, but ales should be served warmer than lager. Ideally it should be around the 2-4 degree mark for lager and 5-7 degree mark for ale as opposed to the blisteringly cold -1 to 2 degrees most pubs operate at. The colder the beer, the more it numbs your palette and the less aromatics are released making a beer have significantly less taste. This is a good thing for generic malty lagers like XXXX and the ilk, as you don't really want to taste them anyway, but bad for any serious beer). And you can say that lagers generally: - Include lighter-tasting beers - Tend to be highly carbonated or crisp - Tend to be smooth and mellow - Have a subtle, clean, balanced taste and aroma So there you go, VERY brief beer intro

I'll take any and all payments

*cough cough* I can feel sickness coming on for next Thursday night. Freaking work rostered me on despite me giving MONTHS of notice about this event. I'm sure a trip to the wonderful people at the Lakeside Medical Centre will have me feeling right as rain on Friday morning

Better question, Ale or Larger?

Whisky all day every day over cognac.

No dice for me May try make it after work if it is a quiet night however.

That I saw? R35 @ 11.1 Supra 1 (Supra Car Club) @ 12.5 Stark 1 (Audi R8) @ 12.9 Didn't see anyone else go sub 13, correct me if I am wrong

$20 bucks for a whole new t-piece

Benno, I'd love a pair of medium size ones (2.5kg i guess?) and a pair of the biggest ones you can get I want the small ones for my car and the big ones for a mate who does some serious off roading.

There aren't enough of the little jerks. By 2050 there will be at best 1.3 people in the work force for every retired person in Australia. In 1970 it was closer to 10:1. Skill up now boys and gals, it's going to be a sellers market in a few years That's why my plan is to go straight into a part time masters degree as soon as I have a real job again. It's going to be fun

Imagine this issue when 22-36% of the most skilled and experienced of the total workforce in the western world retire over the next 10-15 years. Combine this with low to negative birth rates in many western nations and we are in for one hell of a ride.

Yeah, until all the boomers retire. Admittedly that brings a whole different set of problems but at least employment won't be an issue, everyone, world wide, will be SCREAMING for skilled employee's.

So it is officially on the record I am once more putting my hand up to run the books Vote 1 Boz for Treasurer!

I won't know until tomorrow

Sean did my car with it's basic mods. Silky smooth, got better economy and has been running 13psi on the factory turbo for nearly 2 years with zero issues at all.

Haltechs idea of customer service is "That isn't a current model ECU, therefore we no longer support it" and then they drill a hole through it because they don't support it and refuse to fix their issues and send it back to you.

I'll be there

If the planets align and I manage a Friday night off work I'll be keen. Need to show you young whipersnapers how real drinking is done.

Must be a bit more than that. I have that power in the 34 and i run 14 flat.

Stupid cold, wet day. Stupid lack of customers. Stupid school holiday kids activities driving the rest of our potential customers away. I didn't get out of bed and come to work hungover for this nothing of a day.

I was fairly drunk while editing that. Will try remix the audio when I get home from work tonight.