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Continued to play 6 max 2500 more hands and lost $43, after 13400 hands of 6 max I am running at 4.58 bb/100. This is at 50NL with tons of donkeys so I am definately not playing optimally. I have several players at 4K plus hands running above 20 bb/100. Sounds high but watching them play I feel I am definately better than them until I tilt.
I was running just below 6 long term at 50NL Full Ring including a long stretch when game selection was absolute crap after us Americans were kicked off most sites. Went back to full ring tonight and had a nice + $130 night. I think I am just a better full ring player than a 6 max player.
Month to date is looking good. My goal is $150 per week and I am at + $708 month to date.
The Stout has been bottled for a few days and is beginning to accumulate the layer of sediment at the bottom indicating some continued fermentation activity after bottling. Thats the sign I will hear a nice "POP" when I open the bottle and will see a nice foamy head when I pour it into a mug just pulled from the freezer. I know you European blokes like your beer just below room temp. I just can't get too excited about that. I tried it on a business trip to England a few years back and it went down fine but I prefer my beer cold.
BK
Statistics: Posted by BKAZ — Mon Apr 23, 2007 10:33 pm
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Opponent was LAG min raising all the time so I figured there was a good chance he was on an overpair.
followed closely by these two gems
I am still having a hard time giving credit to the Lags when they hit but all in all this has been a great week for poker. Played 2932 hands running at 11.85ptbb/100. Thats bringing my 6 max average up a bit from the 1st 10K hands.
I am done with poker for the week, heading out of town for a get away weekend with my wife in Tucson
.Statistics: Posted by BKAZ — Thu Apr 19, 2007 10:47 pm
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Do you use corn sugar in the primary (wert)? I use malt extract syrup and mash my specialty grains to get the sugar content (fuel) for brewing. I read that using any significant amount of sugar in primary would produce more of an acidic product like cider? Is your rasberry a heiffa or some other base? The Heiffa I made seemed a bit sour to me so I havn't tried another batch. I understand that the Belgian Heiffa has soured mash used on purpose so maybe it was supposed to taste that way.
Statistics: Posted by BKAZ — Tue Apr 17, 2007 1:28 pm
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