|'); } // End -->|
Watch some basketball or something.
Caution, this is a moving target. If beta tests go well next week with the bored, then we'll be moving the primary sites to a new server with a new code base next weekend. I think we're ready. There still is some coding left to do, but most of it would be nice to have done, so it shouldn't affect the plan, I hope.
Once the move starts, we'll be offline for a while. The db conversion takes 6 or 8 hours for 4.6M records. I also want to take everything down and just do a spring cleaning. You can probably figure that once we go down, it'll be all day though we'll be working as fast as we can to get it back up.
I'll update you later this week as to how we are doing with the plan and where we'll go from there.
Thank you for your support and understanding in this transition. Once we do get moved, performance should sky rocket; however, it's also a 100,000 lines of code or so that's all been rewritten and rearchitected, so I suspect we'll have a couple of bugs creep in to keep us busy for a while after the move.
a spring weekend break will be nice as its a good time for us to get outdoors and breath the fresh air, ride our bike, climb a mountain, run, play golf, or whatever we like to do. So, take your time, no sense in rushing. Your efforts are appreciated. I didn't realize we had so many records in the db. But if you lose a few in the move, no worry, its only what's ahead that is important anyway.
one improvement after another around hear. When you all going to curtail your ungradeitis anyway?
What is it about Tasmania anyway? There are some fine brews being made there.
Actually I have a theory about a potential connection between lousy climates and good beers. I'm guessing that gloomy weather increases a need for tasty internal warmth. In the US the booming microbrew tradition started in Seattle then moved to Portland which both have consistently miserable weather a good part of the year. (though some purists might argue for Anchor Steam in SF, but this only reinforces the point). Belgium of course has been making excellent ales for centuries, as has England, possibly driven by the same factors. As a former resident of such places and a keen amateur zymurgist I can testify to the mood-lifting qualities of a quality ale when its needed the most
.......The excellent quality lagers being brewed in Tasmania is due in no small part to the quality of the spring water used in the brewing.
I suspect the weather plays a part in the ingredients used in any particular brew but I’m not sure it plays a part in the competency of the zymurgist.
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