Mash Up Car
Gerald Weiß
I have a problem with MASH in Maya 2017. I create a mash network from a single, let's say, box, and distribute it over a plane using the mesh distribute method. That single box is animated and I need to add "time" and "random" nodes to the network. Furthermore, I want the repromesh to be a mesh light that is aviable in Arnold. All of that works well, but then after some time I keep realizing that repromesh is disconnected from the network (it's not in the "outputs" in channel box), so it's not animating or reacting to any transforms etc.
I tried using instances instead of repromesh, they didn't diconnect yet, but they don't allow the time node in the mash network and apparently do not cooperate with the mesh light thing (or do they?).
I honestly cannot find any action that causes that disconnection and I also don't know if there is an easy way to connect it again, without creating a whole new network from a scratch, so I would be extremely grateful is someone could help me with that.
Ok, so I've been paying special attention to not choosing "delete all by type" by accident, and my repromesh stopped disconnecting from mash networks. I guess that was the reason, super simple but I probably wouldn't think about it on my own.
Hi. I'm currently following this solution because I'm having the same problem. But how do you add MASH_Repro to the editor node? I add MASH to the node but it doesn't included the MASH_Repro. Thank you in advance.
Hi. I'm currently following this solution because I'm having the same problem. But how do you add MASH_Repro to the editor node? I added MASH to editor node but it doesn't include MASH_Repro. Thank you in advance.
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This specific build uses a stainless steel supply line as the filter to allow the liquid to move to the boil kettle, while leaving the grains and as much sediment as possible behind in the mash tun. The supply line is prepared so that there is basically a cylindrical screen of stainless steel that is fine enough to prevent most solids from being transferred, without too much worry of clogging.
Silver Cloud combines the subtle and authentic sweetness of fresh Tennessee corn and cane sugar. This prohibition-style sour mash finishes with a crisp and polished flavor familiar to shine drinkers everywhere.
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In this article, we will explore how mash temperatures affect the brewing process, the impact of temperature on the conversion of starches into sugars, and the effects of temperature on the finished beer.
As every brewer knows, you need to make wort in order to produce a wonderful glass of beer. One of the first steps in the process is mashing, which involves mixing malt with hot water to activate the enzymes that convert the starches into sugars. The temperature of the mash water determines the level of enzymatic activity and therefore has a significant impact on the final beer. Different beer styles require different temperature ranges to achieve the desired results, with common temperature ranges ranging from 63C to 68C (148F to 158F).
I first came across this image in a presentation at BrewCon London 2021. While it's a simple diagram, it paints a pretty good picture of what happens when you mash your brew at different temperatures.
Using these details, we can determine that a lower mash temperature range should result in a beer with a lighter body, and a crisper, dry finish. On the other hand, beer styles such as stouts and porters might require a mash temperature of 67C to 70C (154F to 158F). This higher temperature range results in a beer with a full body, and a rich, sweet finish.
In addition to affecting the body of the beer, mash temperature also affects the beer's fermentability. The temperature range in which the enzymes are active determines the types of sugars produced, with higher temperatures resulting in a greater proportion of fermentable sugars. This means that beers mashed at higher temperatures will have a good extract efficiency and a higher final finishing gravity, while beers mashed at lower temperatures will have a lower extract efficiency and a lower final finishing gravity. Of course, yeast selection comes into play with alcohol content and final gravity, but this gives you a guide for wort fermentability.
Finally, mash temperature also affects the body and mouthfeel of the beer. Beers mashed at lower temperatures will have a lighter body and a thinner mouthfeel, while beers mashed at higher temperatures will have a full body and a thicker mouthfeel. This is due to the conversion of starches into sugars and the level of body-building compounds, such as protein and dextrins, produced during the mashing process.
What about Alpha and Beta Amlyase (α-amlyase & β-amylase)? Both of these are enzymes that are naturally produced in malted barley during the malting process. They are important because they break down longer starch molecules into simpler sugar molecules that can be consumed by yeast during fermentation.
At each end of the mash temperature spectrum they play a different role. Beta amylase is arguably the main producer of fermentable sugars whilst Alpha amlyase can create unfermentable dextrins as well as shorter fermentables like maltose.
The mash temperature plays a crucial role in the beer brewing process, affecting the body, its fermentability, flavor, and mouthfeel. Different beer styles require different temperature ranges to achieve the desired results.
There is a lot more involved when it comes to mashing that I haven't covered in this article. It is a really deep topic! If you'd like to deep dive into the process, I recommend reading this excellent article on the Crisp Malt website entitled "The Crisp Guide to Mashing".
The rye mash bill is thought to be 51% rye. Just enough to be legally considered rye whiskey but still enough corn to bring out the familiar taste of bourbon. These low-rye rye whiskeys are much different than the currently popular high (some up to 95%) rye whiskeys.
The point of this post is to show how much of a difference small factors in aging affect a bourbons taste. By simply aging in a different warehouse two, bourbons that entered the barrel with the same mash bill and same proof can have a completely different taste and proof.
Yes. There are two different bottling codes. One will start with a letter such as B. The second type of code would end with a letter such as K. You would have one of those two types of codes on your bottle. If you reply with the code, I will decipher it for you.
A few runner-up titles: Creature From The Black Legume, Mr. Potato Dead, Ghoul Interrupted, and Frankenthyme! Haha, good work, guys. Check back on Facebook soon for another Halloween recipe and your chance to win.
Once potatoes are tender, drain them, then place immediately back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add the oil and the blender mixture, salt and pepper and mash until very smooth. Taste for salt and pepper. Cover to keep warm until ready to serve.
This has become our Halloween tradition. we do monster mash on Halloween and Zomberoni pizza faces (using a gluten free pepperoni from injonahskitchen for my celiac husband) on trick or treat night. Thanks!
Sometimes I have an idea but I have no clue how to actually bring it together or how it will work. This Braised Garlic and Herb Cabbage with a Pea Mash and Sausages is one of those dishes that seemed to come together as I was cooking it.
Place a griddle pan on a high heat and once the pan is hot lay the cabbage wedges into it. You may want to do this in batches. Turn them over after about 6 mins or until they have golden brown tan lines. Once both sides are done, pour in enough stock to come 1/3rd of the way up the cabbages. Pop the lid on the pan and let them sweat on a medium heat for 5 mins. Remove them from the heat and set aside.
Hi Dom, we also love cabbage and this is another great way to serve, and the pea mash together with potato mash also sounds great. I think it was you who did the potatoes cooked in their skin and mashed together with peas, that was a hit with my husband.
This week I take a look at both when and how to do a cereal mash when brewing beer. A cereal mash step is used with unmalted or low enzyme grains such as rice, corn or oats to gelatinize the sugars before continuing with a traditional mash.
A cereal mash step is not needed for most beers. If you follow the BeerSmith blog regularly you know that I usually recommend a single step infusion mash for all grain beer brewing. Beers made with malted barley or malted adjuncts (like malted wheat) contain plenty of enzymes. The sugars produced during the malting process (when the grain is malted by the manufacturer) are easily converted by a single step infusion mash by holding the grain/water mixture between 148-156F (64-66 C) for 30-60 minutes.
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