Portmgr reorganization

Portmgr is happy to announce that two new members will join the team.

Martin Wilke has been one of our most active committers since receiving his commit bit today 3 years ago. He has been working in a number of subgroups including python, ports-security and the KDE team.

Ion-Mihai Tetcu has been interested in regression testing and qualitiy assurance, creating QAT automated tinderbox testing of all port commits on a per-commit basis, and adding on-the-fly feedback to the snapshot builds from the pointyhat package cluster.

Unfortunately, we will also be saying goodbye to Kirill Ponomarew, who hasn’t had much time to spend on FreeBSD and will be stepping down from portmgr.

We thank Kirill for all his contributions in the past and wish Martin and Ion-Mihai the best of luck with the new tasks bestowed upon them.

106. Rousse IPA

5,5kg pale malt
200g crystal 120°L
200g crystal 40°L
200g roasted barley

pH 5,6, 3ml lactic acid in mash, 6ml in sparge
Mash for 60 min @68°C

80g Williamette (6,6% alpha) for 60 min.
28g Centennial (11% alpha) for 10 min.
28g Simcoe (13,5% alpha) for 5 min.
41g Amarillo for 0 min.

20L
OG: 1.053 (13,0 °brix)
FG: 1.013 (7,2 °brix)
5,3% ABV

Bottled on June 28 with 80g dextrose

Partial ports thaw

The ports tree is now tagged and partially thawed. Until 7.2 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.

105. Northern English Brown Ale

4,5kg Maris Otter
340g Special Roast
124g Crystal 40°L
230g Melanoidin
120g Chocolate malt

3ml lactic acid in mash, 6ml in sparge water
Mash for 60 min. @67°C

50g East Kent Goldings (4,6% alpha) for 60 min.
20g East Kent Goldings (4,6% alpha) for 5 min.

White Labs WLP002 English Ale yeast
OG: 1.044 (10,9 brix)
FG: 1.007 (5,3 brix)
4,9% ABV
22L

Bottled with 84g dextrose on June 20.

Ports tree frozen in preparation for 7.2-RELEASE

The ports tree is now frozen for the 7.2 release cycle.

No commits will be allowed without explicit portmgr approval. We hope we can keep the freeze short and go into slush after two weeks. The tree will be completely unfrozen after the release is announced. For the full schedule, see the release schedule.

As always, only commit that fix existing breakage will be allowed during the freeze and we encourage everyone will help fix as many ports as possible for this release. For more information about what kinds of commits are allowed during which period, please see the portmgr policies webpage.

Ports freeze to start April 13

The ports freeze for the upcoming release of 7.2 will start in one week time on April 13. Release packages will be built immediately and have to be ready for RC2 which is scheduled for April 20. To keep the freeze as short as possible, the date might be moved depending on any delays in the src release process. Also, to keep this freeze this short we kindly ask anyone with commits in their queues that might have any larger effect on the packages to run their changes by portmgr from today to make sure no new regressions are introduced.

As always, we are looking for volunteers to fix outstanding errors, and this is a good time to focus on existing errors and regressions instead of new features to make sure as many packages can be included in the
release.

For a list of outstanding build errors, please see this link.

Remember: All commits after April 13 need explicit approval from portmgr!

Vodka party

I guess Flemmings blog post says is all. I can only add that bottle number 14 contained a few drops of leftover rakia, which were consumed at some point during the night.

104. Pilsner

5kg pilsner malt

Mash for 60 min @ 68°C

180g Hallertauer (2,2% alpha) for 60 min.
29g Saaz (3,8% alpha) for 15 min.
25g Saaz (3,5% alpha) for 5 min.

White Labs WLP802 Czech Budejovice lager Yeast
23L
OG: 1.045 (11,3 brix)
FG: 1.006 (5,3 brix)

Bottled on May 31 with 80g dextrose

103. Rauchbier

6,7kg Smoked malt (Weyermann)
200g CaraMunich II
100g Acid malt

3ml lactic acid in mash, 6ml in sparge
pH 5,3
mash for 60 min @68°C

130g Styrian Goldings (2,0% alpha) for 90 min.

White Labs WLP001 California Ale Yeast
20L
OG: 15,5 brix (1.063)
FG: 7,7 brix (1.010)

Bottled May 27 with 90g dextrose

102. American Pale Ale

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

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

Mash for 60 min @ 67°C

64g Williamette (6,6% alpha) for 60 min.
15g Cascade (4,9% alpha) for 10 min.
10g Centennial (11% alpha) for 10 min.
15g Cascade for 0 min.
15g Centennial for 0 min.

23L
OG: 1.052 (12,8°brix)
FG: 1.008 (6,3°brix)

February 1: racked
April 9: bottled with 85g dextrose