i am in the pop up tent business and i can sell you some AC.
If you haven’t noticed, this summer is all about the side-boob.
Is this the new sexy, shareable erogenous zone? Or an uncomfortable TMI? I was at dinner the other night and a young lady walked in with major side-boob and everyone (men & women) did the “look-not looking” thing and I don’t know if it made her more uncomfortable or the viewer.
I’m also curious if there is a big difference of perception between men and women.
In our effort to constantly evolve sometimes you need to look from the ground up. When The Old Reader started, it was (and still kinda is) “the ultimate social RSS reader for The Open Web.” Our old logo represented multiple RSS feeds coming together in one place. But if I had a slice of pizza for every time someone asked us “what’s RSS?” we’d have a lot of pepperoni.
The Old Reader stands for delivering you content you love, all in one place. It’s the one website to rule them all. You don’t have to know what RSS is. Just plug in some websites and go. So we wanted to give ourselves a little facelift so that people knew this is for everyone. You OR you OR you. If you like technology OR design OR cat videos. If you’re on desktop OR tablet OR mobile. There are feeds of content for you to tap into. And we think our new logo achieves that.
Look for the new look and design in the app itself in the near future. But as always, you are a part of this community. We want this community to grow so it’s a better experience for us all. Do you think this logo will help us do that? Does it feel more approachable? Will it blow up the internet like the new Instagram logo? We hope so. Will there be millions of posts on “designers react to The Old Reader logo redesign?” Our designer hopes not. We don’t care about their opinion, we care about yours. This mark stands for us all. Read on!
Today my guest is Ron Pattinson. Ron is a well known expert in historical beers, and has written extensively on English and Scottish beer history. Ron is author of the Homebrewers Guide to Vintage Beer (Amazon affiliate link) as well as the definitive historical beer blog Shut Up About Barclay Perkins, where you can find hundreds of articles on the history of Scottish beers. We discuss what the “romantical” version of Scottish beers are versus the reality – which is that most of these beers were brewed near the large industrial population centers and many were created for export. In many periods the Scottish did not drink as much beer (per capita) as the English and during many periods Scottish beers were brewed with a strong eye to export. Ron shares some of his findings from comparing various Scottish and English ales from the 1830’s onward. We discuss the fact that while Scottish beers were often “strong” we find that the weaker table beer was more popular during many periods in the historical record. Ron discusses how, despite perceptions, many hoppy styles were brewed in Scotland including IPAs. He shares with us how hops were imported from not only England but also America and Europe to brew many Scottish beers. We discuss barley used in Scottish ales including “Bigg” which was a local variant of barley no longer in common use. Ron tells us why peat was not actually a flavor associated with the vast majority of Scottish ales, both because barley was not malted in areas with peat and also because they had better alternatives for malting such as coal and coke. We discuss the pubs in Scotland, which were not typically owned by the breweries as became common in much of England. Ron shares his thoughts on some of the Scottish historical styles including “Scotch twopenny” and “Edinburgh ale”
Ron Pattinson joins me this week to discuss the surprisingly complex history of Scottish beer brewing. We learn that Scotland had a rich and complex history brewing a wide variety of beers both for internal consumption and export.
Today my guest is Ron Pattinson. Ron is a well known expert in historical beers, and has written extensively on English and Scottish beer history. Ron is author of the Homebrewers Guide to Vintage Beer (Amazon affiliate link) as well as the definitive historical beer blog Shut Up About Barclay Perkins, where you can find hundreds of articles on the history of Scottish beers.
We discuss what the “romantical” version of Scottish beers are versus the reality – which is that most of these beers were brewed near the large industrial population centers and many were created for export.
In many periods the Scottish did not drink as much beer (per capita) as the English and during many periods Scottish beers were brewed with a strong eye to export.
Ron shares some of his findings from comparing various Scottish and English ales from the 1830’s onward.
We discuss the fact that while Scottish beers were often “strong” we find that the weaker table beer was more popular during many periods in the historical record.
Ron discusses how, despite perceptions, many hoppy styles were brewed in Scotland including IPAs.
He shares with us how hops were imported from not only England but also America and Europe to brew many Scottish beers.
We discuss barley used in Scottish ales including “Bigg” which was a local variant of barley no longer in common use.
Ron tells us why peat was not actually a flavor associated with the vast majority of Scottish ales, both because barley was not malted in areas with peat and also because they had better alternatives for malting such as coal and coke.
We discuss the pubs in Scotland, which were not typically owned by the breweries as became common in much of England.
Ron shares his thoughts on some of the Scottish historical styles including “Scotch twopenny” and “Edinburgh ale”
We talk about the role taxation played in Scottish brewing.
Ron shares his closing thoughts.
Sponsors
Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.
Subscribe to the Podcast on iTunes or BeerSmith Radio
You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address
Mayor Dawn Zimmer joined representatives from the New York Red Bulls, the U.S. Soccer Foundation, County Executive Tom DeGise, other elected officials, and members of the community for the unveiling of two new mini-pitches underneath the 14th Street Viaduct. Special guests included General Manager of the New York Red Bulls Marc de Grandpre, Red Bulls players Aurélien Collin and Felipe, and Shep Messing, Red Bulls Analyst for MSG Networks.
“These soccer pitches are the latest new recreation facilities in our city and will support over 1,000 children in our soccer programs and our active adult community,” said Mayor Dawn Zimmer. “I thank the U.S. Soccer Foundation, New York Red Bulls, and Hudson County for their partnership on this project.”
The pitches are located under the 14th Street Viaduct between Adams Street and Jefferson Street and will be open to the public for pickup games 8am to 10pm every day, year-round on a first-come, first-served basis. At times, they can be reserved for organized activities such as futsal tournaments.
The pitches are part of the New York Red Bulls’ and U.S. Soccer Foundation’s commitment to offer safe places to play in communities across the New York/New Jersey area and to provide a soccer environment that encourages unstructured play within local communities in order to support the continued growth of the game in North America.
The BeerSmith 2.3 update features some significant changes to the user interface as well as powerful changes in the brewing engine. This is a big update, so this will be a pretty long post. Here’s a summary of some of the new changes and how to use them! Note that you can download the new version here.
The Session Tab
A new session tab replaces the old fermentation tab and lets you record session readings in one place to you can compare measured and estimated values. Each field is color coded yellow until an actual value is entered making it easy to track the items you have entered from the ones still to be done. A Clear Session Data button near the top sets all of the values equal to the estimates so you can easily reset for another batch, or you can clear the current field with the Clear Field button.
Near the bottom of this tab I’ve also added support for fermentation tracking and you can enter fermentation gravity and temperature readings and graph them against your planned fermentation profile.
Simplified Recipe Editing Dialogs
When you open an ingredient for editing, BeerSmith now shows a simplified dialog with focus on the amount of that ingredient which makes it much easier to quickly adjust it. You can still get the full details by clicking on the Edit Details… button a the bottom of the ingredient. The old style of editing is still available from Options->Look and Feel – Simplified Recipe Editing checkbox if you want to turn this feature off.
Improved Ingredient Entry
You can now change the amount of an ingredient by editing the amount column directly on the ingredient list by clicking on it – never even opening a dialog. Enter the name of a unit after the number to convert units (for example “3lb 2 oz” or “2.3 kg” works in any field)
Adding/altering ingredients is easier too. The new add ingredient dialogs all have a button that lets you add the currently selected ingredient without closing the dialog so you can enter a bunch of hop additions or grains quickly. You can also now select multiple ingredients and delete them all at once.
Ingredient Keyboard Shortcuts Added
Keyboard focus issues were corrected and shortcuts have been added so you can easily add ingredients using the keyboard (Ctrl-Y for yeast, Ctrl-W for water, etc…) as long as the ingredient list has focus. Here’s the full list – these are active only when the ingredient list has keyboard focus. On Mac you can use either the Control or Command key for most shortcuts, though Ctrl-H must be used to add hops since it is a reserved “Hide window” combo on the Mac. The Mac Control- combos were added in 2.3.6
Del = Delete, Ctrl-H = Add hops, Ctrl-h = Add hops, Ctrl-M=Add Misc, Ctrl-Y=Add yeast, Ctrl-G=Add grain, Ctrl-W=Add water, Ctrl-D=duplicate, Ctrl-s=Substitute, Ctrl-A=Select All
+/-/==Increment/Decrement amount, Ctrl-z=Undo Last Item, and the “[” or “]” keys will decrement or increment time for item
Copy, paste, duplicate, and an undo button are now active on the ingredient list making it easier to handle small changes. As mentioned you can now select multiple ingredients by holding the Ctrl or Shift keys when selecting ingredients.
Finally the escape and enter keys now work properly to close dialogs and can even be enabled for recipe tabs (if desired) by going to Options->Look and Feel and selecting the Close Tabs on Escape/Enter checkbox in the top section of the dilaog.
New Hop IBU Adjustment Tool
You can click on the new Hop IBUs button next to the various add ingredient buttons on the recipe design tab to adjust individual IBUs for all of your hop additions at once. This makes it easier than ever to quickly balance your hop bill including boil and whirlpool hops.
Space for More Custom Fields
The space for custom fields on the bottom right of the design tab has been doubled to 26 fields (two columns). Use the Select Fields button on the bottom right section of the design tab for any recipe to add new fields to the listed ones to customize what you are seeing when building a recipe.
Water Analysis
Water analysis is now built into the water ingredient profiles. From Ingredients->Water you can add your own local water profile and get an instant estimate of Alkalinity, Effective Hardness, Residual Alkalinity and the Sulfide to Chloride Ratio. In addition John Palmer’s analysis of recommended color range for an unadjusted mash, as well as sulfide/chloride bitterness balance is included in the water details dialog.
Water analysis has also been added to the Tools->Water Profile tool which lets you take a base water profile such as your local water source and develop water additions associated with a target water profile to brew another beer. If you save water additions along with a water profile the program will ask you if you also want those additions included in a recipe when you use that water profile.
Mash pH Estimation
BeerSmith now includes mash pH estimation directly in the recipe editor. The estimate is based on the water profile used in the recipe along with the grain bill. It does not include water additions directly as these may already be part of the water profile itself. You can view the mash pH estimate on the bottom left of the mash tab.
Mash pH Adjustment
The pH estimate above should help you get close to your desired mash pH range (typically 5.2-5.6) but I do strongly recommend measuring your actual mash pH and using either lactic acid or acid malt to adjust your mash if needed. The tool for doing this is also integrated into the mash tab for every recipe now. On the bottom right of the mash tab you will find a tool to calculate the acid adjustment needed to hit a target pH based on a pH measurement.
To use this feature it is important that you enter your measured mash pH (using a pH meter or precision paper strips) as well as desired mash pH. Next select the acid to use and concentration and the program will estimate the acid amount needed to adjust your mash pH. Note there is also a separate tool under Tools->Mash pH that lets you do a mash pH adjustment separately.
Support for Large Monitors and Retina
BeerSmith 2.3 has much better support for large, high resolution and widescreen monitors. Many of the dialogs are now scaleable and will adjust to fit your wide monitor. I’ve also improved the display on Retina monitors for Mac.
Support for Hop Extracts
BeerSmith 2.3 now has support for hop extracts built into the brewing engine. You can use both CO2 based hop extract (such as HopShots or Hop Jizz) that should be boiled as well as isomerized hop extracts (i.e. pre boiled extracts) that can be added at any point in the brewing process to taste. The default units for these extracts is now in milliliters.
For CO2 extract, use the alpha content of the extract (typically around 65% for many products available to the home brewer) and similarly for isomerized extracts use the isomerized alpha content (often near 50%) for the alpha value. The entire brew engine was updated to handle these additions at any stage though CO2 extracts need to be boiled for proper isomerization.
Proper Handling of Late Extracts/Sugar Additions
Many people noted that the program did not properly handle late extract or sugar additions for all grain brews (only extract type beers), and that the sugars were included in the preboil gravity estimate. This has been corrected in 2.3, so now late sugar additions will be properly handled both from a gravity and bitterness estimate perspective. Also new fields were added to calculate the post mash gravity of all grain brews separate from the pre-boil gravity (which could include sugars) to give far more accurate mash efficiency estimates. These new fields are on the session tab as well as mash tab.
Mash Tun Additions and Recoverable Deadspace
Some brewers working with mash tuns that had large recoverable deadspace were frustrated with earlier versions of BeerSmith which only had a loss (Lauter Tun Losses) entry. To correct this the equipment profiles now have a new Mash Tun Addition field that lets you add additional water to the first mash step to compensate for systems with large recoverable deadspace.
For example, lets say you are working with a BIAB type 10 gallon system that has 1.5 gallons of recoverable space under the mash tun filter screen. Previously the only way to handle this was to manually tweak the mash water amounts to compensate. Now you can simply edit the Mash Tun Addition field in the equipment profile by setting it to 1.5 gallons. Using that setting, an additional 1.5 gallons of water will be used in the first mash step giving you the proper mash thickness. So now you can set up the equipment profile to reflect the recoverable space as a Mash Tun Addition and use it with any mash profile properly.
No Chill, Whirlpool Time and Hop Carry Over in Equipment Profiles
Previously BeerSmith did not carry remaining boil hop additions into the whirlpool. A hop added late in the boil would not be included even for a long whirlpool steep. Now there is an option in the equipment profile to allow for hops to carry forward into the whirlpool and also a new field for Whirlpool Time. If you check the Estimate Boil Hop Util in the Whirlpool box in the equipment profile and include a whirlpool time, the program will estimate the potential hop bitterness remaining for each hop addition at the end of the boil and include that in the whirlpool IBU calculations and overall hop IBU estimates. The time is based on time above 85 C (185 F) as hop isomerization drops off pretty rapidly below that temperature.
This feature can also be used to calculate no-chill brews. By carrying over the hop utilization and setting the whirlpool time equal to the time a “no chill” cube is above 85F, BeerSmith will do a hop-by-hop estimate of the remaining potential for each hop addition and estimate additional IBUs added as the cube is chilling – similar to an extended whirlpool. To enable these features just edit your equipment profile and look for the section on the right column (illustrated here).
Carbonation Based on Measured Volumes
Many users wanted a carbonation estimator based on actual measured bottling volume as they often come in a bit high or low of the target. The Session tab now shows both carbonation based on estimated bottling volume as well as carbonation based on the measured volume (which you can measure and enter at bottling time). So if your bottling volume is off a bit you can now get an accurate carbonation number without having to resort to the separate carbonation tool.
Locking and Unlocking of Recipes
BeerSmith 1.4 had a feature that let you lock a recipe so it could be viewed but not edited. I’ve added this back in to V2.3 – you can check a box on the main design page (just below the version number) to mark a recipe as Locked. Unchecking the box will unlock it. A locked recipe will show up in the recipe list as locked.
Better Folder Navigation
The title bar for a folder now has parent folders listed and you can go “up” the chain by clicking on the folder name in the title bar. For example clicking on My Recipes in the title bar within a subfolder will take you back to your main recipes folder.
Yeast Age Rate Added
With the introduction of the new White Labs pure pack liquid yeast which does have a slightly longer shelf life, I needed a better way to handle yeast viability and aging. So now each yeast entry has its own Age Rate field that represents the percentage of yeast cells lost as a yeast pack ages. This is used along with the yeast package date to directly estimate the viability of the yeast pack which gives us the cells available for a given yeast package.
If you do create your own custom yeast entries it is important to set this field based on the yeast type. The old age rate fields on the Options->Yeast Starter page are now only used in the yeast starter standalone tool. The recipe starter calculator uses the new Age Rate field for each yeast to estimate its viability.
File Recover from Backup Tool
While you can quickly recover a single recipe using the View->Recipe Archive repository added in version 2.2, BeerSmith 2.3 adds a new bulk file recovery tool. Backups are automatically made periodically for your recipes and other data. The new tool lets you view any of these automatically saved backups or alternately recover from one of them.
To view an old backup simply open the File->Recover from Backup tool and select the file type and file you want to view. Next click on the Open File in New Tab. This will open the file selected in a new tab without changing any existing data. You can then work with this file in the new tab to recover selected data using copy/paste as needed.
Alternately if you want to do a full recovery (replacing your existing recipes or other data), you again open File->Recover from Backup and select the file to recover from and file type. Below that you can enter a name where you want the existing data saved to. Finally if you click the Recover from Backup Selected button the program will save the current data off to the file named first, then load the data from the backup file replacing the entire database (recipes for instance) with the backup. This operation cannot be undone so be sure you have the correct data file selected.
Fixes and Much More
In addition to the changes above a large number of bugs were corrected – including better mouse wheel support, better handling of ingredient changes on the fly, better keyboard focus support, cloud fixes, brewing fixes, the new 2015 BJCP style guide, new hops and grains and much more. For a full list of changes you can view the complete change log here. The update can be downloaded here.
The City of Hoboken is in the final stages of negotiations to acquire the BASF property, a 6-acre property in northwest Hoboken on which the City seeks to create a 5-acre ‘resiliency park’ and a parking garage. The total cost to acquire the property would be $30 million, which the City intends to fund through a low-interest loan from the New Jersey Environmental Infrastructure Fund Program (NJEIFP) for the park portion and with a bond from the Hoboken Parking Utility (HPU) for the parking garage portion. The debt service will be financed through the Hoboken Open Space Trust Fund for the parkland acquisition and with revenue from the parking facility for the HPU bond.
“After years of work, we are near the finish line on this rare opportunity to acquire a large contiguous property and preserve it for open space,” said Mayor Dawn Zimmer. “In addition to providing the growing northwest neighborhood with much-needed park space, the park’s underground detention system, combined with the separation of the sewer system in the surrounding neighborhood, will play an important role in alleviating flooding in the area.”
If negotiations conclude successfully, the City Council will be asked at the October 5, 2016 meeting to introduce multiple ordinances to authorize the agreement to purchase the property, a bond for the NJEIFP, and an HPU bond.
A design has not yet been determined for the park. A full community-based public planning process will take place to develop plans for the park once the property has been acquired. The intent is to design a park with a mix of active and passive recreational space with green infrastructure and an underground detention system to hold at least 1 million gallons of stormwater to help reduce localized flooding. The City is also partnering with North Hudson Sewerage Authority to separate the sewer system in the area around the park and to channel stormwater runoff to the new underground detention system.
As part of securing a low-interest loan from the State, the City will hold a public hearing on Thursday, October 6, 2016 from 6:00pm to 8:00pm at the Multi Service Center (124 Grand Street), to hear the community’s input on the land acquisition.
The City’s NJEIFP low-interest loan application includes $26,633,416.50 for acquisition of the 5-acre property, $2,530,000 for planning, engineering, and permitting for the park design, and $2,130,673.23 for NJDEP administrative fees and a contingency. The HPU bond will be for $3,366,583.50 for land acquisition and $650,000 for soft costs including planning and design for a parking garage.
The largest portion of the BASF property is Block 107, a 4-acre property bounded by Madison Street, Adams Street, 12th Street, and 13th Street. Additional space for the park is south of 12th Street between Madison Street and Jefferson Street. The parking garage is proposed for the property north of 13th Street between Jefferson Street and Adams Street.
t's Monday, which means it's time to retire your gifs and memes about Leonardo DiCaprio losing at the Oscars (he finally won, you guys). Here are some need-to-know numbers for today.
via GIPHY
While Sunday may have been a good time for Leo, it wasn't as much for the Oscars. The event saw its lowest ratings in eight years, declining 6 percent in viewership from last year. This year's awards were troubled well before hitting the airwaves, as the #OscarsSoWhite movement called into question its nominating policy that shut out actors of color. As Deadline notes, the ceremony was also uncontested in terms of live, broadcast television events, which doesn't bode well for how poorly it performed.
But the Academy isn't the only organization worried about low numbers. The Alaska Zoo, for example, has trouble bringing in visitors in the cold months of winter. But fear not. Caribou ribs to the rescue. For $200, visitors can get one-of-a-kind experiences like feeding caribou ribs to packs of wolves, and more. It's part of an effort to bring in visitors during notoriously slow periods. The winter months cause a lot of interesting challenges to the zoo's staff: Namely, animals like bears go into hibernation. Not much to look at there.
In contrast, the Microsoft HoloLens augmented reality headset will be a lot to look at. Now available for preorder, the technology projects displays onto the wearer's surroundings. It'll cost you, though. As BBC Tech writes, you'll pay $3000 for a set.
Here are the numbers we're reading and watching for Monday.
The Stevens Institute of Technology and City of Hoboken announce a pilot program granting access to four tennis courts for use by Hoboken residents through August 21st. Hoboken residents above the age of 18 will have access to the tennis courts on the northern end of the campus between the hours of 8:00 am and 8:30 pm. All interested residents will need to sign up at the Stevens Athletic Center for a swipe card which will grant access to the courts for the designated times.
“I’m thrilled that the City, in partnership with Stevens, is able to provide additional tennis court access for Hoboken residents,” said Mayor Dawn Zimmer. “This is just the latest example of the City, with the assistance of Stevens, facilitating additional recreation opportunities for residents. Thank you very much to the Stevens Institute of Technology, President Farvardin, and the Athletic Department for allowing residents to access the tennis courts.”
Additional information about pilot tennis court access for Hoboken residents:
Location
Hoboken residents age 18 and over may use the set of four tennis courts located just off of Ninth Street on the north end of the Stevens campus. The set of two courts on the south side of campus are not available for use and are restricted to the Stevens community.
Requirements
All Hoboken residents age 18 and over interested in using the courts must first obtain a Stevens visitor ID card. The first step is to complete the Athletics Facilities Use and Release form which can be picked up at the Schaefer Athletic Center’s reception desk Monday-Friday between 8am and 8:30pm. The reception desk is temporarily located in the northwest lobby of the building and can be accessed through an entrance across from the baseball field. An ID card will be provided upon completion of registration.
All individuals must present valid proof of Hoboken residence. Upon completion of the form, a Stevens visitor ID will be created for each person. This ID must be present with the individual at all times while on the Stevens campus and a second form of photo ID must be available as well. No guests are allowed; only those people with a valid Stevens ID are allowed to use the courts.
Hours
The courts are available for use Monday-Sunday from 8:00am to 8:30pm from Monday, July 25th through Monday, August 21st, 2016, when the Stevens tennis teams will resume practicing and preparation for the fall seasons. Please note that the courts are going to be resurfaced during this time frame and will be unavailable for up to one week.
Parking
No parking is available on campus for those individuals using the tennis courts.
Future Use
Use of tennis courts is being provided on a pilot basis for the remaining open period during Summer 2016 (until Aug. 21, 2016), after which time swipe cards will no longer provide access to the courts. If is determined that the program will be made available again (at a later time), participants will be asked to re-register and IDs will be re-programmed to provide access.
Questions?
Please contact the Stevens Office of Campus Recreation:
Director-John Maurizi, jmaurizi@stevens.edu, 201-216-8111
Assistant Director-Will Emanuele, wemanuel@stevens.edu, 201-216-8554
In addition, the phone number for the reception desk is 201-216-8040 and questions may be answered there as well.
Gah, i know my 'alternative' streaming site was down and i was pretty disappointed. but we found it on 1080p last night, and it was awesome.
Fans of HBO's flagship show "Game of Thrones" were dismayed and angered Sunday night when the stream cut out for the company's cable-free service HBO Now during the season's penultimate episode.
Even though the on-demand nature of the service meant viewers could watch the episode about an hour after its cable broadcast once the feed was reestablished, subscribers immediately took to social media to write sarcastic comments or demand refunds.
"There's a big social element to it," said Sam Craig, a professor of marketing at the NYU Stern School of Business. "You want to see it, because you've got friends that watch it, and you want to be able to talk about it. You want to be in the know."
It's still unclear what happened to the stream. HBO denied requests for an interview, and Major League Baseball Advanced Media, which provides streaming services for HBO Now, didn't respond by our deadline. Experts said, however, there are many points at which the stream could have failed.
"These are very complex systems with quite a number of different components, and any one of those components going down can really break the system," said Sam Rosen, a vice president at ABI Research. "So, it could've been any one of those things, from authentication services to guide services to video delivery failures."
HBO has had streaming issues in the past and turned to MLB Advanced Media when it launched HBO Now. The streaming expertise of the company has been considered strong for live events
"Major League Baseball had been developing this internet video infrastructure for over a decade that was considered outstanding," said Marc Tayer, author of "Televisionaries," a book that details the history of digital television.
"It just goes to show that even if you're with the gold standard for internet streaming video infrastructure, you can still have a significant problem," Tayer said.
Rosen said the shift from traditional broadcast to online viewing has added new complexity to the process of connecting watchers with their desired content.
"Now that we've moved this type of video scale over to the internet, like HBO has, you don't have what's called 'multicast' or the ability to send one message out to hundreds or thousands of users on the open internet," Rosen said. "I think that's the point of friction. There is a lot of work going on between content delivery networks and the internet service providers to make that as seamless as possible, and there's a lot of standards work going on, but it remains a very complex system," Rosen said.
Even so, though similar outages in streaming are likely to occur in the future, he said the demand for HBO's programming won't be damaged.
“I don’t think it breaks the emotional connection with the piece of content," he said. "I think it increases it and makes people more aware of it."
That scenario actually plays out in another hit HBO series, "Silicon Valley," when a company's live stream gets so many views, it literally sets servers on fire.
HBO could have another kind of fire to put out, if it doesn't get things right by Sunday. That's the season finale.
Even when they're expected, too many viewers can bring down a streaming site
sadly i walked into a meeting the other day and some business guy was had to take his projections down ... he said yeah i'm fine with that i'll just blame brexit and people won't even question me.
Rightly or not, look for companies to blame the breakup for financial woes.
Ron Pattinson joins me this week to discuss the surprisingly complex history of Scottish beer brewing. We learn that Scotland had a rich and complex history brewing a wide variety of beers both for internal consumption and export.
(direct: http://beersmith.com/content/feed/podcast)
The Session Tab
Simplified Recipe Editing Dialogs
Adding/altering ingredients is easier too. The new add ingredient dialogs all have a button that lets you add the currently selected ingredient without closing the dialog so you can enter a bunch of hop additions or grains quickly. You can also now select multiple ingredients and delete them all at once.
New Hop IBU Adjustment Tool
Water analysis is now built into the water ingredient profiles. From Ingredients->Water you can add your own local water profile and get an instant estimate of Alkalinity, Effective Hardness, Residual Alkalinity and the Sulfide to Chloride Ratio. In addition John Palmer’s analysis of recommended color range for an unadjusted mash, as well as sulfide/chloride bitterness balance is included in the water details dialog.
Mash pH Estimation
The pH estimate above should help you get close to your desired mash pH range (typically 5.2-5.6) but I do strongly recommend measuring your actual mash pH and using either lactic acid or acid malt to adjust your mash if needed. The tool for doing this is also integrated into the mash tab for every recipe now. On the bottom right of the mash tab you will find a tool to calculate the acid adjustment needed to hit a target pH based on a pH measurement.
Support for Hop Extracts
Proper Handling of Late Extracts/Sugar Additions
Mash Tun Additions and Recoverable Deadspace
Previously BeerSmith did not carry remaining boil hop additions into the whirlpool. A hop added late in the boil would not be included even for a long whirlpool steep. Now there is an option in the equipment profile to allow for hops to carry forward into the whirlpool and also a new field for Whirlpool Time. If you check the Estimate Boil Hop Util in the Whirlpool box in the equipment profile and include a whirlpool time, the program will estimate the potential hop bitterness remaining for each hop addition at the end of the boil and include that in the whirlpool IBU calculations and overall hop IBU estimates. The time is based on time above 85 C (185 F) as hop isomerization drops off pretty rapidly below that temperature.
Carbonation Based on Measured Volumes
Locking and Unlocking of Recipes
Better Folder Navigation
Yeast Age Rate Added
File Recover from Backup Tool
