PistolPatch wrote:... we already have a whole BIABacus and Recipe forum set up behind the scenes but the structure of it still needs more work. It's not anywhere near as easy to get right as you might think and this is one of the things we are trying to get at least to a usable level by the end of the weekend.
Just an update for you...
We never got to spend any time on the currently hidden BIABacus/Recipe forum as we came across some totally unexpected limitations on how to present the main forum. For example, all our thinking just assumed that if you had sub-forums (such as you see in Region Specific Topics
, the sub-forums would appear below Announcements and Stickies. They don't
I'm not sure how I can convey how much that throws a spanner in the works
BIABrewer.info knew that a forum re-structure would be very hard. I'm astounded at how much harder it is than even I thought and that problem above just throws things into incredibly difficult/maybe impossible territory. Since then, many hundreds of posts have been moved here and there (one by one, excruciatingly time-consuming), trialling different lay-outs. Every time we thought we had it cracked, another logic loophole would jump through.
I suspect that most of you appreciate this hard work and might even understand the complexity. Many of you do kindly appreciate the work but I am sure that inside your head must be asking why does it all take so long?
One thing I might be able to do while I sip on a beer desperately praying for inspiration
is try and explain one part of the problem...
1. We want the new structure to enable an answer to a question incredibly quickly. If you are searching for an answer, you don't want to look for ages for it. If you are writing an answer, why would you want to spend hours writing the same answer you have written a hundred times before but that you can't even find on a search?
2. The structure has to deal with layers upon layers upon layers of information. For example, let's say you are interested in fermentation. Should we be structuring things around the type of fermentor you can have, ways to clean/manage/use it, fermentation times and temps for ales and lagers, yeasts that can be used etc etc etc.
It's a friggin' nightmare. There are fast, quick answers for any single scenario but no great ones so far to get the whole into place.
I'm not even sure we can but give us a few more weeks eh?
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