Bill,

Here is the link to the program to change your UD setting back up to 100%:
http://worldcommunitygrid.org/files/WCGridMaxCPU.exe
Here is the thread discussing the throttle:
http://www.worldcommunitygrid.org/forums/wcg/viewthread?thread=2683
The 60% throttle default I believe was implemented because some users with Notebooks were having overheating problems. When I ran UD for a few days again last week on my two desktops while BOINC was down I set things up to 100% with no problems.

Happy New Year and Happy #85 team!,
Dave

80th

-Brink

Warm greetings to my fellow team mates and visitors. Here is my latest prediction.

PC Review is 225,301 points ahead, and we are gaining at about 60k/day, so we should pass them on Friday night.
Denmark is 290,208 points ahead, and we are gaining at about 100k/day, so we should pass them on Thursday night.
We're gaining too slow on Andrax to catch them anytime soon.
The Teddies are pulling away from us.
Australia is 679,056 points ahead, and we are gaining at about 90k/day, so we should pass them in 8 days.

So I figure we should make it to 78th by Friday night, and to 77th next Tuesday night after stats are posted.

Cheers.

Bill Velek

Tudor GINGER BEER recipe

Homebrewing for everyone! This recipe doesn't call for any specialized equipment or ingredients.

INGREDIENTS

* 1 (0.6 ounce) cake compressed fresh yeast
* 2 teaspoons castor sugar or superfine sugar
* 2 teaspoons ground ginger
* 2 cups cold water
*
* 7 teaspoons castor sugar or superfine sugar, divided
* 7 teaspoons ground ginger, divided
*
* 3 3/4 cups white sugar
* 5 cups boiling water
* 12 1/2 cups cold water
* 1/2 cup strained fresh lemon juice

DIRECTIONS

1. In a sterile 2 quart jar, blend together the yeast, 2 teaspoons of castor sugar, and 2 teaspoons of ground ginger. Stir in the cold water until well blended. Cover with a clean cheesecloth, and let sit in a convenient corner at room temperature where it will be out of the way for the next seven days.
2. Every morning for the next seven days, feed the yeast mixture by stirring in 1 teaspoon of castor sugar, and 1 teaspoon of ground ginger.
3. On the eighth day, give the mixture a good stir, then strain it through a clean tea towel into a large new plastic bucket, bin, or glass carboy. Wring all of the liquid out of the cloth, and set aside. You will be dealing with this later.
4. Dissolve the white sugar in 5 cups of boiling water by stirring vigorously. Pour the cold water into the bucket with the ginger juice, then stir in the sugar syrup and lemon juice.
5. Siphon the mixture into sterile screw top bottles, filling to within 2 inches of the top. Old cleaned out soda bottles will do. Screw on the tops tightly. Store the bottles of ginger beer in a cool dark place where they can remain undisturbed for 7 days. Be very careful upon opening as the beer is very fizzy.
6. Go back to the cloth now. The residue looks disgusting! However, lay the towel out flat with the disgusting side up. Use a knife to scrape the stuff to the center, then divide in half, and place each half into a separate sterile jar. Top each jar with 2 cups of cold water, and you are ready to go again. Twice! Begin with step 2 for subsequent batches. Unless you are very thirsty, I suggest you give one of them away.

Grilled Beer Brats

3 Vidalia or other sweet mild onion, cut into bite sized pieces
1/2 stick Salted butter
2 Dark microbrew beers
12 Bratwurst, raw
salt/pepper

1 disposable aluminum baking pan, medium
1 BBQ


In a medium hot skillet, melt the butter, and add onions, salt and pepper to taste. Brown the onions until they are quite soft, then place in baking pan.

Add beers. Place on BBQ. Heat BBQ to medium, and let beer warm to a simmer.

Grill bratwurst only until the skin has enough crispy parts for your personal taste - no need to grill until cooked completely. Once that is achieved, place in beer bath until cooked.