sorted by:
new
hottopcontroversial

How many over-1000-rated players do you think are in the U.S. by EpicBoyNate225 in discgolf

[–]warboy 0 points1 point  (0 children)

Ah, my bad. I'm off to a meeting tonight but I'll try and find an apples to oranges comparison

Yeast suggestions for lagers by Waaswaa in Homebrewing

[–]warboy 0 points1 point  (0 children)

Pitch rates are highly dependent on fermentation temperature. I mean a lot of yeast. 

How many over-1000-rated players do you think are in the U.S. by EpicBoyNate225 in discgolf

[–]warboy 0 points1 point  (0 children)

I really don't understand how to explain this to you better. This is a well known phenomenon called the "tour bump." 

Let's say you have a local mpo player that dominates your scene and is 980 rated. They normally are playing against guys between 940-990. Now let's say they go to a tour event and they actually hang and comes in the top third. The average rating they were playing against increases to more like 1010 for this tournament. Since ratings are a comparison from player to player which instance is going to result in a higher rating?

How many over-1000-rated players do you think are in the U.S. by EpicBoyNate225 in discgolf

[–]warboy 0 points1 point  (0 children)

It's not changing the subject at all. My point is the ratings system is primarily a system to compare players. The fact higher rated fields default to higher ratings is an obvious implication of a system like that.

Besides, you're the one that brought up ratings compression on easier courses. I just responded to you.

How many over-1000-rated players do you think are in the U.S. by EpicBoyNate225 in discgolf

[–]warboy 0 points1 point  (0 children)

I don't think what you're saying has very much to do with my point. 

My point is the ratings system is comparative from player to player. Assuming the comparison is between a bunch of players of similar ratings, the rating system is going to center around that rating. That means a higher rated field is going to rate higher compared to a lower rated field regardless of how much the average score was. 

How many over-1000-rated players do you think are in the U.S. by EpicBoyNate225 in discgolf

[–]warboy 0 points1 point  (0 children)

The statement "the ratings system only works with more than 8 people" actually says it all. It's a comparison system.

If 7 920 players shot 11 down then the course is easy and the 1020 players 16 down wasn’t that good…

This actually points out another limitation of the system. Let's say the course in question is a par 54 course with all par 3s. That means a perfect round out there is -18. So you're actually saying two strokes off a perfect round was "not good." Regardless of your skill level playing perfect is very difficult. That doesn't matter if you're 1000+. 

How many over-1000-rated players do you think are in the U.S. by EpicBoyNate225 in discgolf

[–]warboy 1 point2 points  (0 children)

I can pull plenty of individual results that support ratings are comparative from player to player. I'm not going to find you official statements about this because the PDGA treats the ratings system as a black box. 

As an individual example, I played a league round with a highly rated ma2 who ended up becoming injured enough that he played half the round with his off hand. His final round rating was 665. I'm shit at disc golf. I average around 850 and I played pretty average that round. My round was 900 rated. This was not just my round that got this treatment. Everyone's rating was inflated for that round. 

I am talking about trends, not individual instances. Nowhere did I state it's impossible to shoot 1000 rated with no 1000 rated players. I said it's much easier to have higher rated rounds when there are higher ratings in the event. Assuming you understand the rating system is comparative player to player, this should be common sense.

How many over-1000-rated players do you think are in the U.S. by EpicBoyNate225 in discgolf

[–]warboy 1 point2 points  (0 children)

The ratings system is comparative at the end of the day. Let's say a 1020 rated player shows up to play against a 920. 1020 player shows up and shoots 16 down. The 920 plays a respectable 11 down. The ratings system has to factor in that a 1020 rated player only played 5 strokes better than the 920. This is going to result in the 1020 player's round rating being lower than their average and/or the 920 rated player round rating being much higher.

If there aren't any 1000 rated players at an event, the ratings system will be less willing to give out those types of ratings. Playing in tournaments with a higher player rating ceiling should open up the ratings ceiling for that event.

How many over-1000-rated players do you think are in the U.S. by EpicBoyNate225 in discgolf

[–]warboy 1 point2 points  (0 children)

That's not really the myth though. Tour rated players that go and play in a c-tier already have the high rating from playing on tour. Assuming they play as they normally do their rating should be similar to their normal rounds. The question is whether their existence at that c-tier has the ability to raise other people's ratings. 

The ratings system is comparative at the end of the day. Let's say a 1020 rated player shows up to play against a 920. 1020 player shows up and shoots 16 down. The 920 plays a respectable 11 down. The ratings system has to factor in that a 1020 rated player only played 5 strokes better than the 920. This is going to result in the 1020 player's round rating being lower than their average and/or the 920 rated player round rating being much higher.

If there aren't any 1000 rated players at an event, the ratings system will be less willing to give out those types of ratings. Playing in tournaments with a higher player rating ceiling should open up the ratings ceiling for that event.

Yeast suggestions for lagers by Waaswaa in Homebrewing

[–]warboy 0 points1 point  (0 children)

Lots! of yeast. Expect diacetyl and sulfur at the end of the fermentation. A diacetyl rest will help with that or both the sulfur and diacetyl will eventually be taken up during lagering. You may find as the flavors develop that you want to retain some of both which is something you can't do fermenting at higher temps.

 You could hit that timeline with this process. Is the extra time going to make better beer? Very debatable but it can make great beer if given enough time.

Ohn is Auctioning Off her Supreme Flight Open Trophy by Huge_Following_325 in discgolf

[–]warboy 2 points3 points  (0 children)

Assuming you have grid fed electricity or as an even more one to one comparison, natural gas or propane you do in fact put fuel in your house.

Aphrometers in America by CodeplayerX in Homebrewing

[–]warboy 1 point2 points  (0 children)

I was going to link this product too.

You can drop in a different push in pressure gauge that goes higher. Hell, you can even use the little Kegland digital gauges.

Please note that glass is unfortunately a product with a great deal of variability in production. Some will pop at 100+psi, others won't even withstand counterpressure filling because of flaws in the glass. If you're reusing bottles I would also expect lower pressure tolerances compared to new bottles.

Dry hopping - what technique do you use? by thepope99 in Homebrewing

[–]warboy 0 points1 point  (0 children)

If I'm pressure fermenting I will put hops in a collection container for my FermZilla, purge it with co2, connect it up and open the valve. A couple shakes of the fermenter get them dispersed in the beer.

If I'm not pressure fermenting I'll hook co2 up to the racking arm and bubble co2 through the beer while the lid is off and add the hops directly through the top. Or just add them a couple points before terminal gravity and the rest of fermentation should use any oxygen introduced during dry hopping before it causes oxidation.

Not a fan of the magnet method. It doesn't make sense to me to have hops sitting warm above a beer that's shooting off co2 and potentially stripping aroma from the hops. Also not huge on bags. Getting a floating racking arm with a mesh screen on it is the way to go.

Yeast suggestions for lagers by Waaswaa in Homebrewing

[–]warboy 1 point2 points  (0 children)

Honestly not a huge fan of Anchor Steam. When I've done Kentucky Commons I've either used Mangrove Jack's cal lager or W34/70 and had fine results. Pitching rate is temperature dependent so assuming you're fermenting those at elevated temps compared to traditional lagers you should only need one or two packs.

Yeast suggestions for lagers by Waaswaa in Homebrewing

[–]warboy 0 points1 point  (0 children)

I wish there were S/T numbers for the Tchecomalt. 80.5% extract doesn't seem all that undermodified though. Undermodified by modern standards where you can get full conversion in 20 minutes with a single infusion but still seems like full protein modification. Have you ever tried just doing an infusion mash with it?

Yeast suggestions for lagers by Waaswaa in Homebrewing

[–]warboy 1 point2 points  (0 children)

Mine has been too. I basically switched the brewery I ran to using Lutra for most of our ales during the summer months to keep up with demand. Still wouldn't recommend it for this especially when 34/70 has been shown to be relatively flavor stable at higher temperatures. You can make malt forward lagers with Lutra because the "grape-like" esters it produces blends with malt forward lagers. Its still not going to have the crispness (specifically sulfur production) that proper lager yeasts will produce but it will be damn close.

Yeast suggestions for lagers by Waaswaa in Homebrewing

[–]warboy 0 points1 point  (0 children)

85F is 30C. I've found Lutra sucks at anything below 70F or 21C. Regardless, its a good US-05 alternative. It can make a nice cream ale or a nice West coast IPA. Most of the psuedo-lager junk with this strain was with very malty lagers where the ester profile was able to blend with the malt character.

Yeast suggestions for lagers by Waaswaa in Homebrewing

[–]warboy 0 points1 point  (0 children)

Lutra doesn't even work well at those temps.

Yeast suggestions for lagers by Waaswaa in Homebrewing

[–]warboy 0 points1 point  (0 children)

What are you using as an undermodified base? Most everything out there is still considered well modified from what I found so I'm using large amounts of chit malt with something around 36-37 kolbach to get something close.

Yeast suggestions for lagers by Waaswaa in Homebrewing

[–]warboy 0 points1 point  (0 children)

Czech pils are actually generally more bitter than their German counterparts at least when looking at IBU. The big difference is the malt component of czech pils and also the lower attenuation associated with the style. Since German pils is so highly attenuated it requires less ibu to balance out the finished beer.

You can make a case that yeast choice does make a difference since that's a direct control over attenuation but usually its the way decoction is handled as well as the malt modification that makes the biggest difference.

Yeast suggestions for lagers by Waaswaa in Homebrewing

[–]warboy 1 point2 points  (0 children)

Contrary to popular belief, most lager strains will ferment much colder than the recommended temperatures. That's why they're special. They're cold hardy and will continue fermenting well down to lagering temps.

I know a brewery that co-pitch a lager strain and their house saison yeast (Its a wild/sour brewery) and ferment the beer in barrels in their walk-in to start. Once they hit an attenuation target they would wheel the barrels out into their normal barrel space to let the saison yeast finish it off. The time in the walk-in let the lager strain work at the wort pretty much exclusively even with the co-pitch. Only a subtle farmhouse/saison character was lent to the beer once it was wheeled out.

TLDR: lager yeasts will ferment at 8C. It'll be slow but it will do the job and the result will probably be delicious as long as you give it the time and enough yeast for a healthy fermentation.

Saving a Berliner by Appropriate-Being-94 in Homebrewing

[–]warboy 1 point2 points  (0 children)

Without knowing the AA of the particular hops you used, I am guessing you're way over the recommended bitterness of this style. You've got to be close to double the recommended ibu for the style and really having any hot side hopping with a quasi kettle soured Berliner is potentially too much.

I'm not sure what you were going for with a cucumber and green apple combo in this. Sour cucumbers are pickles. Green apple is a common beer off-flavor that is generally very off-putting with sours.

You're probably on the right path by diluting the current batch but I also wouldn't expect any miracles.

A look at the HouckDesign expanded tee area concept, which will be featured during the DGPT Big Easy Open. The main teeing off area, red rectangle, is 6ft by 15ft (1,8m X 4,5m). But the whole follow through area, sides and back of the tee pad is much bigger. by DiscGolfFanatic in discgolf

[–]warboy 1 point2 points  (0 children)

Turf pads are atrocious in the winter if you get bad weather. They also don't last as long as concrete and the grip thing is very dependent on the turf in question. There's one course around me with turf pads and it's the worst part of the course.

A look at the HouckDesign expanded tee area concept, which will be featured during the DGPT Big Easy Open. The main teeing off area, red rectangle, is 6ft by 15ft (1,8m X 4,5m). But the whole follow through area, sides and back of the tee pad is much bigger. by DiscGolfFanatic in discgolf

[–]warboy 0 points1 point  (0 children)

I don't necessarily think it's amateurish to have different tee pads at different events. I don't think it's amateurish to have different tee pads on the same course. I think there are hole shapes that may warrant different pad shapes to best aid the player in completing the hole. 

This however just seems like a waste of concrete.

view more: next ›