ASP.NET, Programming

Visual Studio 2013 Settings.settings and Web.config sync Issue

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.Net projects can include settings that allow the runtime of an application to be altered based on values present in the Web.config file for the application. Modifying these values doesn’t require the application to be re-compiled when they are changed, which is advantageous in production systems where settings need to be altered without disrupting the environment.

Moving a project from TFS 2008 to TFS 2013 caused some issues with syncing the Web.config with the Settings.settings file. Changes made to the Web.config and then saved usually persist back to the settings file automagically. With a deployed application modifying the Web.config settings was not affecting the application. When the project was deployed the Settings.settings file had a value that wasn’t the same as the Web.config. Strangely, after deploying the application the application ignored changes made to the Web.config.

After a few minutes of head scratching I peeked into the Settings.Designer.cs file and found the setting was not updating when changed in the Web.config. I manually changed the string returned by the setting and saved the file. Like magic, the Web.config started updating the Settings.setting.

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[global::System.Configuration.ApplicationScopedSettingAttribute()]
[global::System.Diagnostics.DebuggerNonUserCodeAttribute()]
[global::System.Configuration.DefaultSettingValueAttribute("test")]
public string Setting {
   get {
      return ((string)(this["Setting"]));
   }
}

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Homebrew

Homebrew – Tripple END

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This past weekend I made a “Tripple END” from Great Fermentations. The employees at the store helped me modify the recipe to taste more like the “Tripple de Ripple”, a beer served at a local establishment I am fond of. We added 2 extra pounds of light malt extract, another 8 oz of dark liquid candi, and switched to a Canadian Belgium yeast, capable of handling higher alcohol concentrations. The Tripple de Ripple has a ~10% ABV while the Tripple END only has 7.5% so yeast engineered to withstand higher ABV were required.

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Since there would be an abnormally high amount of sugar in the wort after boiling, the number of yeast required to get fermentation started was higher. To overcome the amount of yeast that would die after pitching (due to the amount of lysed cells caused by the concentration of sugar a starter was required. During boiling the yeast starter was created with half a cup of DME, one pouch of liquid yeast, and 1.5L of water. I have a Stir Starter, a magnetic stir plate much cheaper than professional stir plates. This starter helped double the number of yeast being pitched, increasing the chance of a successful fermentation and speeding along the process as well. The starter was positioned in range of the heat lamps in the overhead hood to increase the temperature of the starter a few degrees to get the yeast started quickly.

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Another 6.5 gallon carboy was added to the fleet, here’s the initial etching of the gallon indicators on the side of the glass:

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Looking good!

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Since the density of the wort post-boil would be much higher due to the concentration of the sugar I added a pump to push the wort through the counter flow chiller because the copper tubing has a small internal diameter. The chiller helps the wort get from ~210° F to ~65° F at 1 gal/min into the fermentation carboy. In order to prevent contamination post-boil it is important to complete this task as fast as possible, since contaminates will affect the fermentation process and final taste of the beer.

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The next day fermentation was underway!

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