Partial ports thaw

The ports tree is now tagged and partially thawed.  Until 8.0 is released, sweeping commits still need explicit approval from portmgr to assure that tags can be slipped for potential security issues.  For more information what constitutes a sweeping change, see the portmgr web pages.

Ports feature freeze now enforced

As an experiment, there will not be a complete ports freeze ahead of the release of 8.0.  To ensure that the tree is kept in a stable condition, we do need to have more discipline about the feature freeze we are currently using.  To achieve this, I have added a new tag to the commit log Feature safe: which needs to be set to yes explicitly for each commit.  While this is is tedious, it does mean that commits will be allowed without prior explicit approval from portmgr.  Portmgr is still working on a written set of rules for what is and isn’t allowed during a feature freeze, so please use common sense for now, and try to err on the side of caution and contact portmgr when in any doubt.  Sweeping commits touching a large number of ports, shared library updates affect more than a trivial number of ports, you get the picture; anything that would require a rebuild of more than a trivial amount of ports is not allowed without prior approval from portmgr.  With the release only a few weeks off, we cannot afford any major mishaps, so be conservative.

The feature freeze is enforced from right now and current plan is to tag the tree after RC1 is released.  There will be a short freeze while the tag is processed, and after that we will proceed with the ports slush as usual.

Please consider your commits in this light and help make this experiment a success so we can avoid long freezes for future releases.

111. American Pale Ale

5,1kg Pale malt
340g Munich II
230g Wheat malt

6ml lactic acid en sparge, none in mash, pH 5,3
Mash for 60 min @67°C

68g Williamette (6,6% alpha) for 60 min
10g Centennial (11,0% alpha) for 10 min
15g Amarillo for 10 min
15g Centennial for 0 min
15g Amarillo for 0 min

White Labs Cry Havoc yeast
20L
OG: 13,3°brix (1.054)
FG: 7,3°brix (1.013)
5,5% ABV

Bottled on January 10 with 80g dextrose

110. American Pale Ale

5,1kg Pale malt
340g Munich II
230g malted wheat

pH 5,3
4ml lactic acid (6ml in sparge water)
mashed for 60 min @67°C

50g Williamette (6,6% alpha) for 60 min
15g Centennial (8,6% alpha) for 10 min
15g Cascade (4,9% alpha) for 10 min
30g Centennial for 0 min

WLP001 White Labs California Ale yeast
OG: 1.053 (13,5 %deg;brix)
FG: 1.011 (6,9 %deg;brix)
5,6% ABV
22L

Bottled on October 25 with 88g dextrose

FreeBSD 9.0 packages and 8.0 freeze update

Earlier today, Ken Smith bumped the version of the HEAD sources to 9.0.  I have just modified the scripts to make INDEX-8 based on RELENG_8 and add support for INDEX-9 based on HEAD.  They are available for ‘make fetchindex’ now.  Mark Linimon is working on adding 9 to the pointyhat scripts, so expect the first 9-current packages to be available later this week.

Packages for the release of 8.0 have been built for i386 and amd64, with a few days to go for sparc64.  They are currently not available on the mirrors yet, but will be included on the BETA3 cd sets.  Please give them as much testing as you can.  With the first iterations of the package sets already finished, we are currently in a soft feature freeze, and if no major changes appear, we do expect to keep the freeze very short.  Although the exact date is dependent on how the release progress in general progresses, it is currently expected to start at September 14 and last for two weeks.  Please don’t hesitate to contact portmgr@ if you have any questions or doubts whether a given change would be too big for the feature freeze.

109. English IPA

6,2 kg maris otter
250g crystal 40°C
150g crystal 120°C
250g Munich II
250g wheat malt

2ml lactic acid in mash
pH 5,4
6ml lactic acid in sparge water

100g Fuggles (4,5% alpha) for 60 min
50g Fuggles (4,5% alpha) for 10 min
50g East Kent Goldings (5% alpha) at flameout

22L
OG: 1.053 (13,2°C brix)
FG: 1.013 (7,2°C brix)
5,3% ABV

Bottled on October 4 with 80g dextrose

InternetNews.com: Why FreeBSD 8 Won’t Rewrite the Book

Even though the release cycle only has reached the BETA2 stage, InternetNews.com already has an article on the upcoming FreeBSD 8.0 release, with interviews with Michael Lucas, author of the Absolute FreeBSD book, Matt Olander of iXsystems, and Kris Moore of PC-BSD. Primary point of the article is how FreeBSD even for major releases with lots of new features and improvements still keeps the disruption for users to a minimum, and introduces these new features without forcing a paradigm shift on the users. This strategy has of course long been known to the developers as POLA, or Principle Of Least Astonishment. Highly recommended article.

Ports freeze schedule for FreeBSD 8.0-RELEASE

Below is the tentative schedule for the ports freeze in preparation for 8.0-RELEASE. If any major delays occur in the overall release schedule, the dates may be postponed, but please start preparing to have your changed committed to the tree before August 17 to ensure they are included in the release. Also, portmgr kindly asks anyone who has anything major lined up to already from today start mailing portmgr about these so we know what to expect and not be surprised by any major fallout that might extend the short freeze we have planned.

August 17: ports tree is frozen and package build begin
August 24: ports tree is thawed and final package builds begin
August 31: FreeBSD 8.0-RELEASE is released and ports tree is unfrozen

108. Bavarian Weizen

2,5kg Pale malt
2,5kg pale wheat malt

Mash for 60 min @ 68°C

50g Hallertauer (2,2% alpha) for 60 min

White Labs WLP300 Hefeweizen ale yeast

OG: 1.043 (10,7°brix)
FG: 1.011 (5,9°brix)
4,3% ABV
22L

Bottled on July 28 with 80g dextrose

107. Belgian wit

3kg pilsner malt
2kg umalted wheat
150g munich II

Mash for 90 min at 68°C with 3ml lactic acid, pH 5,6
6ml lactic acid in sparge water

100g Hallertauer (2,2% alpha) for 60 min.
10g dried orange peel for 5 min.
11g crushed coriander seed for 5 min.

White Labs Belgian Wit Ale WLP400
OG: 1.036 (9,0 brix)
FG: 1.010 (5,0 brix)
3,5% ABV
20L

Bottled on July 18 with 84g beet sugar