Daily Races with Friends, Fridays @ 9pm EST. All Drivers Welcome.

  • Thread starter Thread starter Pigems
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There were so many good races and battles last night, that was and absolute blast! :) All replays and photos are now shared and tagged in game. Thanks again for the great racing last night fellas!! :cheers:

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Wish I could of have made it last night. Those bonus races looked like fun, especially the M4 at Fugi. A couple close finishes as well. Should be back next week, can't wait to see what combos @Pigems comes up with.
 
Granadier
Helluva night of racing tonight. Great bonus race combos chose @Pigems. Also I looked at the replay of Fuji and the first corner alone resulted in a total of 18s of penalties :lol: Snagged a couple action shots as well.

East Coast vs. West Coast
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Don't look at the replay for this one cause I spun out 0.5s after this shot.
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Granadier
Helluva night of racing tonight. Great bonus race combos chose @Pigems. Also I looked at the replay of Fuji and the first corner alone resulted in a total of 18s of penalties :lol: Snagged a couple action shots as well.

East Coast vs. West Coast
View attachment 890923

Don't look at the replay for this one cause I spun out 0.5s after this shot.
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Man, I haven't looked at the replays yet, but I'm sure I was the cause of a good chunk of those 18 seconds worth of penalties. :guilty: I didn't know where to brake from a standing start, and creamed the 🤬 out of someone at T1. Which led , from my POV, to the great bowling ball effect that the majority of you experienced. My bad! :(

Great door to door battles all night though! Not one dull race. :dopey: :cheers:
 
Found the brakes and handling on the M4 ridiculously heavy compared to the Genesis for instance. Kind of lean towards the Genesis being too good.


T1 was a trap. Totally worked. :lol:
 
RacingGrandpa
Such a shame it's in the middle of the night. It's the most fun but starting at 3 it makes my whole Saturday shot...
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After working from 7AM to 9:30PM, it feels like the middle of the night for me too. I drive home from the brewery each week and think "Hey, maybe I'll log on and see if there is room in the lobby." And then I'm passed out 10 minutes after I get home, haha. I can't imagine this week will be any different, but who knows!
 
roamingbard13
After working from 7AM to 9:30PM, it feels like the middle of the night for me too. I drive home from the brewery each week and think "Hey, maybe I'll log on and see if there is room in the lobby." And then I'm passed out 10 minutes after I get home, haha. I can't imagine this week will be any different, but who knows!
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Yeh, middle of Saturday for me. I *wish* I had been driving home from a brewery :p. I hope I find a place soon so I can get settled and put down that Bock I've been dying to get going. I don't feel like filling the grain bill and then have to shift it to the new place, and I don't have two months available to me for the largering :scared:.
 
Invisigoth
Yeh, middle of Saturday for me. I *wish* I had been driving home from a brewery :p. I hope I find a place soon so I can get settled and put down that Bock I've been dying to get going. I don't feel like filling the grain bill and then have to shift it to the new place, and I don't have two months available to me for the largering :scared:.
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Homebrewing? Nice. I homebrewed a ton before the brewery opened, and then I had a short stint as a professional brewer this time last year. When we opened, me and the two other founders did all of the brewing and cellaring work after our day jobs. We brewed our first batch 1/1/2019 and we opened at the beginning of April. We finally had enough positive cash flow in June for one of the other founders to go full time, and he hired a brew assistant in July (he's much younger, much stronger, and minds being dirty much less, haha). Now, most of my work on that side of the business is in recipe design and supply chain ****. We like having a founder in the taproom whenever we are open, and I take the 3 to 9 shift on Fridays after my other job. It means I have the weekends open to get other **** done, but its a long day, haha.

I'll likely never go full time there. As a teacher, I have great health care and a good pension which are rarities in the US at this point, and I like my job a lot.


Edit:

And if it takes you any longer than 3 weeks to lager, you're doing it wrong :D
(assuming you have a decent way to control ferm temps).
 
roamingbard13
And if it takes you any longer than 3 weeks to lager, you're doing it wrong :D
(assuming you have a decent way to control ferm temps).
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Erm, fermentation and largering are two different stages. Cold storage (largering) benefits both largers and ales :p. I brew everything from ales to wines, meads and sake. Basically if it will ferment, I'll give it a go ;). Carob wine is a pain I can tell you :crazy:.
 
Invisigoth
Erm, fermentation and largering are two different stages. Cold storage (largering) benefits both largers and ales :p. I brew everything from ales to wines, meads and sake. Basically if it will ferment, I'll give it a go ;). Carob wine is a pain I can tell you :crazy:.
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Hahaha, small commercial breweries (at least new ones like us) don't have time or space to lager or store anything for two months, and it's pretty detrimental to our hoppy stuff. We have a little more flexibility now that we're more able to keep up with demand, but usually our lagers get a healthy dose of yeast and spend about 3-4 days at around 53*F, and then we stop cooling them and allow them to creep up to about 70*F over a few days. After a week there, they get cold crashed to 35*F and fined, and after another few days they get carbonated and kegged. They're ready to serve then, although recently we've been able to hold them a couple weeks and their clarity does improve a little with the aging. This process is definitely pretty standard in small breweries (based on my interactions with others in the Brewer's Guild here). Who knows elsewhere.

Now...if you happened to stumble upon some 20kg bales of Galaxy or Vic Secret hops, let me know, haha. Our number one rated single IPA features Galaxy and its incredibly hard to get here in the US.
 
roamingbard13
Now...if you happened to stumble upon some 20kg bales of Galaxy or Vic Secret hops, let me know, haha. Our number one rated single IPA features Galaxy and its incredibly hard to get here in the US.
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I have seen Galaxy around, but we are talking 100g not 20kg :crazy:. Doesn't really interest me though, I'm a Saaz kinda guy :p. I was able to find some low alpha Hallertau for my Roggenbock 👍.
 
Happy almost Friday fellas!! :cheers:

This weeks Bonus Races will be...

BR1 - N300, ‘14 WRX vs ‘15 EVO @ Sardegna Windmills at Night, 4 Laps, Max 310hp, Min 3,200lbs, Stock everything else.
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BR2 - Gr.4 WRX vs Gr.4 EVO @ Big Willow, 6 Laps on RH Tires, Max 390hp, Min 2,900lbs, Stock everything else.
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BR3 - One Make N700, ‘17 Ford GT @ Interlagos, 3 Laps on Sports Hard Tires, Max 647hp(Stock), Min 3,053lbs(Stock), Stock everything else.m, NO TCS, NO ABS, NO CSA, NO ASM, Cones are Allowed, they won’t be of any use anyways. :lol:
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I hope to see you all out there tomorrow night! :)
 
roamingbard13
Hahaha, small commercial breweries (at least new ones like us) don't have time or space to lager or store anything for two months, and it's pretty detrimental to our hoppy stuff. We have a little more flexibility now that we're more able to keep up with demand, but usually our lagers get a healthy dose of yeast and spend about 3-4 days at around 53*F, and then we stop cooling them and allow them to creep up to about 70*F over a few days. After a week there, they get cold crashed to 35*F and fined, and after another few days they get carbonated and kegged. They're ready to serve then, although recently we've been able to hold them a couple weeks and their clarity does improve a little with the aging. This process is definitely pretty standard in small breweries (based on my interactions with others in the Brewer's Guild here). Who knows elsewhere.

Now...if you happened to stumble upon some 20kg bales of Galaxy or Vic Secret hops, let me know, haha. Our number one rated single IPA features Galaxy and its incredibly hard to get here in the US.
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I live about a mile from a good sized brewery called Sierra Nevada. They make a lot of beers that are really popular, but my favorite kind is Pilsner, and I don't think they have one.
There's a brewery in San Jose called Gordon Biersch that makes a good one, but I can find it in stores here.
They do have it at San Francisco airport, so I make sure to drink a bunch whenever I pass through there. 👍
 
sturk0167
I live about a mile from a good sized brewery called Sierra Nevada. They make a lot of beers that are really popular, but my favorite kind is Pilsner, and I don't think they have one.
There's a brewery in San Jose called Gordon Biersch that makes a good one, but I can find it in stores here.
They do have it at San Francisco airport, so I make sure to drink a bunch whenever I pass through there. 👍
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Awesome, used to really like their stuff. All this talk of homebrewing is getting me interested in starting again. Missed having a few cases of the food stuff hiding around the house. Haven't been able to pull that with young kids, but about there now.
@Pigems thanks for the early heads up, gives me something to play with while still spaced out.
 
Sierra Nevada? Tiny, local brewery haha :lol: I think they brew their beer for the East coast in North Carolina these days.

We brew a Pilsner, too. It’s one of my favorite beers to drink. As @Invisigoth suggested, we like Czech malts and Saaz hops for that one.
 
roamingbard13
Sierra Nevada? Tiny, local brewery haha :lol: I think they brew their beer for the East coast in North Carolina these days.

We brew a Pilsner, too. It’s one of my favorite beers to drink. As @Invisigoth suggested, we like Czech malts and Saaz hops for that one.
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You're right. They opened a second brewery in North Carolina a couple years ago because I guess there was a lot of demand on the East coast, and the shipping costs were very high. 👍

I've been to Prague, and I guess that's where I got into Pilsner.
 
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