|Latest Site News|
|Login problems fixed.|
Posted by Chris on 15 Feb 2011 13:23
In an effort to eliminate the issue of people getting "you have exceeded the maximum number of login attempts" messages and having to solve the CAPTCHA, we have blocked several anonymous proxy networks. ALL of the hacking attempts were coming from these IP addresses, and since we have blocked them a few days ago there have been 0 attempts...
If you havent logged on since all this started, you may get the message and be required to solve the captcha, but the problem shouldn't return... Unfortunately this may block some people who were using the anonymous proxies to get to the site legitimately, but the alternative is to leave them unblocked, inconveniencing every user of the site every time they logon...
We have also blocked large amounts of China, Bulgaria and Russia's IP space due to the large amount of spam/fake registrations from those areas (and the fact that we have had 0 legitimate users from those areas)
|'You exceeded the maximum allowed number of login attempts'|
Posted by Chris on 08 Feb 2011 11:19
Several users have had issues when logging in for the first time on any given day when they get a message "You exceeded the maximum allowed number of login attempts" and have to re-enter their usename/password and type in the captcha. This is a known issue with many high-profile forums... (see http://www.phpbb.com/community/viewtopic.php?f=46&t=2115563&start=15 for some more info).. It appears that infected computers have some malicous programs running on them that are performing systematic attacks on user's passwords for many forums on the internet, once they get in they are saving a list of the usernames and passwords to be used for spam... The requirement to complete the captcha makes it impossible for these malicious automated password cracking attempts to continue, but unfortunately it also affects us when we attempt to logon while these attacks are underway... There have been many other forums that have reported the same problems, the people who make the PHPbb software are aware of this and hopefully they will deliver a fix that blocks consecutive bad logons on a per IP basis rather than on a per user basis sometime soon...
Here is a quote from one of the many other forums being hit with the same attacks: ( http://foldingforum.org/viewtopic.php?p=170999#p170999 )
A number of our members have reported receiving the "You exceeded the maximum number of login attempts" message while trying to login to the forum, and are then prompted to enter the confirmation code as well as their username and password.
Unfortunately it seems that several phpbb based forums have been attacked in the same manner which involves a bot persistently trying to login to member's accounts. The forum software catches this and after 3 attempts prompts with the challenge question.
There is no indication that the bot has ever got past this challenge (as it is specific to our forum) as it would require both the correct password, and the correct challenge answer.
I have been using the 'log me in automatically' feature on my home machines and it has helped a lot...
|Death to Spammers!|
Posted by bourbonv on 05 Jan 2010 18:50
In order to prevent spammers, I have changed the permissions so that I have to approve new members. I am sorry if this inconviences new members, but I am tired of deleting spam.
|New Administrator & New Moderator and Moderator Promotion|
Posted by Mark on 09 May 2009 11:50
I have posted this in this thread found here but I also wanted to make an announcement about it as well.
In light of what has happened with a few spammers lately it has become necessary to have a few more eyes and ears out there to help watch out for the site. Besides watching the site for these type of people it's also a way to reward people for their time and dedication to not jsut the site but everything they do for their love of bourbon and friendship.
It is our honor to make BourbonV an Admin on the site! Also, we are proud to promote Brewer to a Global Moderator and also help us welcome Mozilla as a new Moderator!
Chris and I think that with some changes made, some which will be made and with the help of our staff (who as you know all do this in their own time to help out the community) BourbonEnthusiast will be safer from the exploits of these... Well, I'll put it politely, scumbags.
Thank you all for your patience and understanding!
Mark and Chris
|Problems registering? Does it say your email is banned?|
Posted by Mark on 20 Mar 2008 17:39
To all the new members who may be trying to register and are having problems:
Is it saying your email address has been banned? That's because unfortunately some time ago we had to disallow email addresses from many 'free' based sites such as hotmail, yahoo, gmail etc. The spam/porn people creating bs accounts became too numerous to deal with. We do not do anything with your email address, heck we never even look at them, so please feel safe using your regular email from your isp. For example roadrunner, aol, comcast, any email that works except like I said, from the free email sites.
Thank you for your understanding in these matters and we sincerely hope you can understand why we have had to enact this. It has and will continue to make a more pleasurable site for everyone.
|Latest Industry News|
|'Scotch malt is no match for American whiskey'|
Posted by Roscoe on 09 Dec 2013 10:09
Scotch malt whisky is now being outshone by "vastly improved" American brands, leading critic says
Source: Daily Telegraph
By Jake Wallis Simons
08 Dec 2013
For centuries it has been the pride of Scotland. But according to one of the world's leading critics, Scotch malt whisky is now being outshone by "vastly improved" American brands.
Jim Murray, the author of the best-selling Jim Murray's Whisky Bible, claimed contamination had affected the casks used to age whiskies, while bourbons, made in the United States, have improved.
"Everyone automatically thinks that the best whisky is made in Scotland, but there are too many bad casks rattling around," he said.
"Generally speaking, bourbon . has overtaken Scotch. The best whisky is coming not from Scotland any more, but from Kentucky." Buffalo Trace, a bourbon distillery, is "arguably the best distillery in the world", Mr Murray said.
He argued that the main reason for the deterioration in Scotch's quality is the use of sulphur candles to sanitise some barrels.
The copper pot still...more
|Buffalo Trace Distillery Opens New Experimental Warehouse|
Posted by Roscoe on 29 Nov 2013 10:38
Buffalo Trace Distillery Opens New Experimental Warehouse
Warehouse X Will Enhance Whiskey Research In Search of the Holy Grail
Source: Buffalo Trace Distillery
Buffalo Trace Distillery will hold the grand opening today of its experimental barrel warehouse, Warehouse X, that will allow the Distillery to take its quest for the "perfect bourbon" even further.
Comprised of brick, concrete block, and skylights, Warehouse X is the first new building Buffalo Trace has added to its 130 acre complex in more than 60 years. This is no ordinary warehouse though - with a small footprint of only 30 feet by 50 feet, Warehouse X has the capacity of around 150 barrels. Its most compelling feature, however, is four independently operating chambers that allow specific variables to be tested in order to determine their effect on aging barrels. There is also a barrel breezeway with an open air rick underneath a roof in which a small number of barrels will age while being exposed to the natural elements.
The first four variables Buffalo Trace plans to experiment with are natural...more
|Buffalo Trace Releases Single Oak Project|
Posted by Roscoe on 13 Nov 2013 11:01
Buffalo Trace Distillery Releases Eleventh Round of Single Oak Project Bourbon
Experiment Focuses on Recipe and Warehouse Differences
Source: Buffalo Trace Distillery
Buffalo Trace Distillery releases the eleventh round of the Single Oak Project Bourbon which focuses on recipe differences, with variances between wheat and rye recipes, and also warehouse type - concrete floor warehouse or wooden floor warehouse.
The wood grain size also varies in this release between coarse, average, or tight, leaving other variables in this experiment constant - char level, tree cut, stave seasoning and entry proof.
Warehouses play a vital part in the aging process of bourbon, and by using two different warehouse types in the Single Oak Project, Warehouse K, a brick warehouse with wooden floors, and Warehouse L, also a brick warehouse but with concrete floors, the differences between the two warehouses can really be examined in this eleventh release.
Warehouse K has nine floors, all wooden, and is considered a good warehouse for different ages of bourbons. It has good air flow, with...more
|Filson Bourbon Academy - Owensboro|
Posted by bourbonv on 11 Nov 2013 15:26
I am doing a Filson Bourbon Academy at the Miller House in Owensboro on November 23. Here is the link to register if you are interested: http://filsonhistorical.org/event/the-f ... nsboro-ky/...more
|Filson Bourbon Academy - Washington DC|
Posted by bourbonv on 07 Nov 2013 12:08
I am going to be doing a Filson Bourbon Academy at Jack Rose Dining Saloon on December 14. If you are interested, here is the link to sign up: http://filsonhistorical.org/event/filso ... ngton-d-c/...more
Posted by bourbonv on 06 Nov 2013 15:45
Here is the link to the new Bourbon History timeline from the KDA : http://kybourbontrail.com/kentucky-dist ... -timeline/...more
|Buffalo Trace Experimentals...|
Posted by Roscoe on 30 Oct 2013 11:46
BUFFALO TRACE DISTILLERY EXPERIMENTS WITH BARREL STAVE DRYING TIME IN LATEST EXPERIMENT
Fifteen Year Old Bourbon is Tested with Six Month And Thirteen Month Stave Drying Time
Source: Buffalo Trace Distillery
Barrel stave drying time is the latest focus in Buffalo Trace Distillery's Experimental Collection program, as two experiments are released, one with the standard Buffalo Trace stave drying time of six months, and one with a 13 month stave drying time.
Both bourbons were put into new, charred white oak barrels produced by Independent Stave Company 15 years ago. Both groups of barrels were charred with Buffalo Trace's standard number four char, which is 55 seconds. One group of barrels was crafted from staves that had been air dried for 13 months. Air drying, or seasoning, refers to the process of allowing barrel staves to be left out in the open air to experience all of the natural temperature and weather changes that occur around them. The other group of barrels, the "control" barrels, received Buffalo Trace's standard six month air drying time on its stav...more
|The New Science of Old Whiskey (Excerpt)|
Posted by Roscoe on 28 Oct 2013 14:07
The New Science of Old Whiskey (Excerpt)
Bourbon makers attempt to perfect a 2,000-year-old invention.
Source: The Atlantic
Oct 23 2013
In April 2006, a tornado struck Warehouse C at the Buffalo Trace Distillery in Frankfort, Kentucky. In the aftermath, the building looked like a diorama: part of the roof and one wall had been artfully removed to reveal the 25,000 barrels stacked inside. Miraculously, not a single one of those barrels was damaged-proof, perhaps, of the Major League manager Leo Durocher's maxim: God watches over drunks and third basemen.
Repairing the warehouse took several months, and during that time the barrels on the upper floors were exposed to rain, heat, and sun. Mark Brown, Buffalo Trace's president and CEO, joked at the time that the distillery should sell the whiskey as "tornado-surviving bourbon."
It turned out to be no joke. The barrels were opened about five years later (the liquor inside had then aged for nine to 11 years) and, says Brown, "the darnedest thing is, when we went to taste the whiskey, it was really good. I m...more
|Filson Bourbon Academy - St. Louis|
Posted by bourbonv on 23 Oct 2013 11:02
I am doing a Filson Bourbon Academy in St.Louis on November 9th. If anyone is interested in attending here is the link to the Filson https://www.eventbrite.com/event/8247184551website to register:...more
|Article on tasting bourbon|
Posted by bourbonv on 21 Oct 2013 12:08
http://www.kentucky.com/2013/10/19/2885 ... ow-to.html
Here is a link to an article in the Lexington Herald-Leader on tasting Bourbon....more
|Who is online|
|Registered users: Bing [Bot], Exabot [Bot], Google [Bot], MSNbot Media|