halibut.com
This is the only way I have to make public(ish) announcements about my server, chiba.halibut.com, when it's not functioning; everything else is _ON_ chiba.
Anyway. There was a power outage at my house this morning. We have a UPS, and it acted valiantly for about 45 minutes. But the outage ended up being about 1:30 hours. I didn't shutdown chiba in hopes that the power would come back up on its own.... ...it didn't.
Anyway. Chiba is now doing filesystem checks. I hope it'll be back up in the next hour.
On a different note, Batch 5 is almost gone. I think it's quite good. I brought it to a LAN party. It's reviews were mixed, leaning toward not pleasant. I think the only one at the party who asked for more after the initial taste was Schtoofa. Everyone else was politely quiet. :)
In their defense, the first few glasses were rather chunky and heady. The very first class was about 1/4 inch of liquid, the rest was head. Yeah, I had some issues with pressure in the keg. Now, it pours like a dream. I had some with dinner last night and it was quite good. It does still have a nasty astringency I haven't been able to get rid of yet. Dave Louw (the friend of mine who got me into this hobby) has some suggestions for me to try next time: Buffer the water by adding the sugar first, or make it more acidic by adding a food grade acid.
More things to try.
Anyway. There was a power outage at my house this morning. We have a UPS, and it acted valiantly for about 45 minutes. But the outage ended up being about 1:30 hours. I didn't shutdown chiba in hopes that the power would come back up on its own.... ...it didn't.
Anyway. Chiba is now doing filesystem checks. I hope it'll be back up in the next hour.
On a different note, Batch 5 is almost gone. I think it's quite good. I brought it to a LAN party. It's reviews were mixed, leaning toward not pleasant. I think the only one at the party who asked for more after the initial taste was Schtoofa. Everyone else was politely quiet. :)
In their defense, the first few glasses were rather chunky and heady. The very first class was about 1/4 inch of liquid, the rest was head. Yeah, I had some issues with pressure in the keg. Now, it pours like a dream. I had some with dinner last night and it was quite good. It does still have a nasty astringency I haven't been able to get rid of yet. Dave Louw (the friend of mine who got me into this hobby) has some suggestions for me to try next time: Buffer the water by adding the sugar first, or make it more acidic by adding a food grade acid.
More things to try.