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tag:blogger.com,1999:blog-3729070083840623036.comments2014-11-26T08:00:11.141-05:00the Perfect PintWillhttp://email@example.com:blogger.com,1999:blog-3729070083840623036.post-58278864755582104972014-11-26T08:00:11.141-05:002014-11-26T08:00:11.141-05:00I too think this yeast is wonderful. That "st...I too think this yeast is wonderful. That "stone fruit" taste is quite evident in the bitter I brewed.4 Dog Breweryhttp://firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-129016614338436462014-11-23T22:20:08.003-05:002014-11-23T22:20:08.003-05:00I have brewed this beer several times now, in fact...I have brewed this beer several times now, in fact it is a staple, it is fantastic, I love it and always a hit with my beer email@example.com:blogger.com,1999:blog-3729070083840623036.post-12453368584317793642014-11-02T15:47:33.284-05:002014-11-02T15:47:33.284-05:00Good talk on the hopping rates etc. Very useful. a...Good talk on the hopping rates etc.
Very useful. and a nice touch with the galaxy too.CRUSADER1612http://email@example.com:blogger.com,1999:blog-3729070083840623036.post-1152751890908384832014-10-30T22:01:32.707-04:002014-10-30T22:01:32.707-04:00I love this yeast. It produces an outstanding beer...I love this yeast. It produces an outstanding email@example.com:blogger.com,1999:blog-3729070083840623036.post-81359598005292335842014-10-30T04:23:12.749-04:002014-10-30T04:23:12.749-04:00Hi Will, Thanks for the advice, clarity has been ...Hi Will,

Thanks for the advice, clarity has been a bit of hit and miss affair. My lagers are really clear but the more hoppy and darker brews opaque/cloudy. Its chill haze rather then yeast. I think as you say water chemistry/PH is pretty fundamental and its about the only thing I havent done much about. I live in a very hard water area of Spain and so have been buying cheap spring water from the supermarket. Which also is also pretty high HCO3 as well. So last week I bought an RO filter and ph meter so will hopefully knock any water issues away. Plan to brew this weekend with a blend of spring water and RO with bit of CaSO4 addition as per the water calculator. I plan to use your bitter water profile as a starting point. firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-45296363297219346112014-10-29T19:18:13.969-04:002014-10-29T19:18:13.969-04:00Secret? Proper water chemistry and pH, good hot an...Secret? Proper water chemistry and pH, good hot and cold break, yeast health, cold crashing... and the list goes on. It all pretty much starts with good beer pH though.

I used to use gelatin for fining, although I've pretty much stopped altogether due to the fact that gelatin finings often remove as much as 70+% of total hop oils from finished beer. And it can affect flavor. Plate and DE filters are about as bad. If you want to use finings, find some BioFine and use it on the lower end of the addittion rate for hoppier styles before bottling/kegging.

Willhttp://firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-43169096063587912452014-10-29T19:07:07.650-04:002014-10-29T19:07:07.650-04:00Guinness isn't even brewed as a single beer th...Guinness isn't even brewed as a single beer these days. A base blonde/lager is brewed and their proprietary "concentrate" is added down stream to add color and flavor. That flavor is supposedly made with roasted barley. Similar to Newcastle brown, which is base beer + caramel colorant. Very common process these days for the bigger brewers.

As for the Irish ale yeast, I've never been much of a fan. Too estery and poor of an attenuator for the dry style. The flavor is pretty bland and non-descript. I prefer pacman, 1056, 1335 is also acceptable. Willhttp://email@example.com:blogger.com,1999:blog-3729070083840623036.post-78330441025580402492014-10-29T17:12:19.458-04:002014-10-29T17:12:19.458-04:00Wish my brews shared your beers clarity,. Been str...Wish my brews shared your beers clarity,. Been struggling for some time. What's your secret? email@example.com:blogger.com,1999:blog-3729070083840623036.post-7696759656059743312014-10-29T01:12:07.974-04:002014-10-29T01:12:07.974-04:00Nice! Envious for sure.... living in cork.... I ne...Nice! Envious for sure.... living in cork.... I need to get out there soon, before Heineken drops Beamish from the local market as well. Did you happen to read the issue of BYO that Jamil Zaina-whatever did a style column on Irish Stout and gave recipes for Guiness, Beamish, and Murphy's? He had them all about the same grain bill if I recall correct. Just different hopping. Same yeast too (Irish Ale)! Shrug I suppose.
I hear ya on the Breiss Munich 20l... It's a 6 row malt, so totally inappropriate for (Anything Really)! I get Weyermann Munich Type 2 from the local brewery that my mate owns. By the way, what do you think of the Irish Ale strain in stouts email@example.com:blogger.com,1999:blog-3729070083840623036.post-55078674694948543032014-10-27T20:20:40.151-04:002014-10-27T20:20:40.151-04:00In the Scottish and Newcastle ownership days, the ...In the Scottish and Newcastle ownership days, the recipe was pale (probably some type of lager malt) with wheat and roasted barley. We can safely estimate that the wheat usage was probably over 10% and the roasted barley somewhere around there too. The beer was brewed at high gravity and then diluted down to ~4.2%.

I've mostly stuck to using wheat as that's what the recipe was when I was living in Cork and I think the wheat malt does have an impact on flavor. I switch between wheat and flaked barley quite often and I sorta prefer the flaked barley, although the difference is subtle.

As per the munich malt, I've tried Irish Stouts that have been brewed with munich malt for the base malt and they have been very good. Almost like a schwarz in some ways. I say go for it, although just make sure your not using Breiss Munich 20L. Horrible stuff that is. Willhttp://email@example.com:blogger.com,1999:blog-3729070083840623036.post-49112322118686803242014-10-25T01:20:28.007-04:002014-10-25T01:20:28.007-04:00I agree with you about yeast choice. It is key wit...I agree with you about yeast choice. It is key with replicating any beer. It's been so long since I've had a real Beamish, thanks to those clowns at Heineken I have a vague idea what i'm after. Do you prefer wheat to flaked barley in a stout or are you just trying to stick with what Beamish acyually used? On that note... In the stout styles book by M. Lewis Beamish only admits to using Pale Malt and Roast Barley at the time the book was written. I am thinking about brewing an Irish style nitro stout using half Munich Type 2 and half Pale malt as the base to try and bring a more malty profile to the lower gravity beer. email@example.com:blogger.com,1999:blog-3729070083840623036.post-49589959299814781422014-10-15T17:48:02.549-04:002014-10-15T17:48:02.549-04:00Sorry for the late reply, but I was one of the mai...Sorry for the late reply, but I was one of the main contributors to that original HBT thread... "bierhaus" if you will.

I still follow a fermentation schedule similar to that with some yeasts, although I now realize that such a thing isn't exactly ideal for all yeasts. In particular, with 1968, diacetyl can become an issue with reducing the temp during fermentation, especially if there are issues with yeast health. Rather, I've more or less adopted a similar fermentation schedule of pitch low (62-64F) and let it free rise to around 68F for a D rest and then I'll crash cool it.

As for the Tim Taylors yeast, I certainly agree that freshness and aging the beer can be an issue with loss of yeast character. In an ideal world, I would love to cask condition my English style beers, although at the moment it's not going to happen... and I'm ok with that. I still get good results with many of the English yeasts, achieing a yeast profile that suits my taste... which is actually tends towards "clean" beers with some esters in support. I do not appreciate beers that taste like a fruit coctail, or show diacetyl or acetaldehyde.

And while I appreciate your enthusiasm for cask, both have their merits. There are some beer styles I cringe at the thought of serving on cask, as I do for some beers served in kegs. I really think it all boils down to that if you put great beer into a keg or cask, you'll get great beer out of it.

Thanks for the comment. Cheers.Willhttp://email@example.com:blogger.com,1999:blog-3729070083840623036.post-26794188281949452582014-10-15T17:31:08.632-04:002014-10-15T17:31:08.632-04:00I've more or less come to the conclusion that ...I've more or less come to the conclusion that the fermentation character and yeast choice has more to do with how well the beer reminds me of Beamish, more so than one recipe using 7% roast and another 5%. That said, my last Beamish clone brew was pale malt, 10% wheat, 6% roast b, and 3% chocolate. 1.045, 25 ibus. It turned out great! I also served it on nitro.

So something along this recipe should get you close enough. Willhttp://firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-30776502651058445752014-10-14T01:07:01.046-04:002014-10-14T01:07:01.046-04:00Is this still your benchmark recipe for a Beamish ...Is this still your benchmark recipe for a Beamish clone or have you made any changes recently? I did a very similar recipe although I brewed it to 1.055 and used 10% corn sugar to keep it dry. It was excellent served on nitrogen blend and stout firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-50469851604330526832014-10-08T17:06:36.721-04:002014-10-08T17:06:36.721-04:00Given that fresh, in a pub in Yorkshire, Timothy T...Given that fresh, in a pub in Yorkshire, Timothy Taylor Landlord, is one of the finest pints on earth, and that from a bottle it's devoid of almost all character, I would suggest our previous ranting commentator might be on to something (although I don't actually agree there is anything wrong with kegs per se and as a Brit I think Camra are mostly a bunch of conservative bores), beer made with this yeast needs drinking fresh, probably within two weeks of brewing.Nick Gillinghttp://firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-77735972921625222222014-09-14T16:31:07.722-04:002014-09-14T16:31:07.722-04:00Hi Great blog by the way! Have you tried the full...Hi Great blog by the way!

Have you tried the fuller's fermentation schedule? There is a great thread about it over on hbt http://www.homebrewtalk.com/f163/british-yeasts-fermentation-temps-profiles-cybi-other-thoughts-221817/

The reason I ask is that I notice you do a 3 week primary plus 3 weeks in the keg before drinking- I think that might be why you are loosing the yeast character. Thats way too much time for the yeast to clean up!
1469 is my personal favourite- but I do a 64 degree pitch with a free ride to 68-70, then at 1020 drop down to 64 and then crash down to 44 as I get down close to fg and get it off the yeast asap. It helps to lock in those yeast characters. Personally I bottle so it sits for another 3 weeks which is probably too long. Most commercial breweries follow a similar regime in the uk I believe. I absolutely love the character of 1469 with this method. Its biscuity, chewy and malty! Its peachy, its complex, its british with a heavenly ester profile. I notice that in a few of your posts you mention that it tastes great coming out the fermentor but then looses character. Well a british cask ale would never sit around that long before being drunk. Drink it fresh! I challenge you to try the 64-68-64 routine -I'd love to hear how you got on with that regime with that famous timmy taylor yeast! IMO these long primaries are just not good at all for british beer. We don't want the yeasties to have all that time to clean up!
Finally, if you are really looking for that authentic british flavour you simply must NOT keg! I cant stand the though of all that great beer being ruined in a keg! To an Englishman "keg beer" is the ultimate insult, and any CAMRA member will tell you it kills the beer! KILLS IT DEAD! Keg beer is such a crime in the UK that it is banned at the Great British beer festival, and if camra had there way it would be illegal. Maybe try a portpin? Even bottling I think is closer to the real thing than kegging!
Apologies in advance for my rant!
firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-86102938272695357612014-08-26T16:20:38.245-04:002014-08-26T16:20:38.245-04:00What was the ratio on the hop blend?What was the ratio on the hop firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-8184389073759717632014-08-25T04:31:57.630-04:002014-08-25T04:31:57.630-04:00I forgot to add my 2p to the Keg flavor topic.. Ev...I forgot to add my 2p to the Keg flavor topic..
Everytime I add CO2 to a naturally carbonated keg of UK ale (before I got my cask aspirator) the yeast character would disappear. Only to return with secondary natural fermentation. (eg if racked early)
Remember: Dissolved CO2 becomes carbonic acid in solution. Carbonic acid might scrub or react with many reactive flavor compounds such as esters. (?)Lkinghttp://email@example.com:blogger.com,1999:blog-3729070083840623036.post-65509513931548910222014-08-24T11:15:31.477-04:002014-08-24T11:15:31.477-04:00Nice to hear you're giving the Bedford yeast a...Nice to hear you're giving the Bedford yeast a go! I haven't had problems with this yeast stopping early, it always seems to end some where around 1.010-12, even with a fair amount of crystal malts. That said, rousing the yeast should help, as with the increase in temp. One thing with this you do have to be careful with this yeast, is that it does need a fair amount of oxygen at pitching.

As per the styrians, I haven't dry hopped with them in ages, although they have a very nice orange-spice aroma/flavor and would go great in a beer like this. I'd dry hop it around 1-1.5oz per 5 gallons. I think you get a better orange-marmalade character when they (and EKG/First Gold) are used late in the boil, compared to a similar amout for dry hopping.

Cheers.Willhttp://firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-15839370488857347262014-08-24T02:57:38.677-04:002014-08-24T02:57:38.677-04:00I put a U bend in my corny keg dip tube , Dump th...I put a U bend in my corny keg dip tube ,
Dump the finished beer into a CO2 flooded Keg with 25g of boiled priming sugar and seal at 0 psi and keep at 21 degrees for 1 week to 10 days, until the psi stops rising.
Crash cool for 2-3 days
Then warm to serving temp (15 degrees CAMERA style!)
Then hook it up to my hand pump and co2 Aspirator
Flawless real ale!Lkinghttp://email@example.com:blogger.com,1999:blog-3729070083840623036.post-49749711150499515132014-08-24T00:28:10.440-04:002014-08-24T00:28:10.440-04:00My taste experience of the 1469 was unpleasant ban...My taste experience of the 1469 was unpleasant bananary esters with soft malt and hop accentuation.
Im not overly impressed with the flavour profile and it has not cleared .
Ideas further on replacements?
Im thinking of WLP022 ESSEX ALE YEAST, WY1026 British Cask Ale, Wyeast 1203-PC Burton IPA Blend or Wyeast 1768-PC English Special Bitter Ale
or Wyeast Ale Blend 1087
Lkinghttp://email@example.com:blogger.com,1999:blog-3729070083840623036.post-5479185970131834552014-08-24T00:12:46.363-04:002014-08-24T00:12:46.363-04:00Im giving this recipe a go and trying Bedford yeas...Im giving this recipe a go and trying Bedford yeast for the first time.
Great nostalgia. Bedford is my home county. But I reside in Australia.
The Fermentation is currently stuck around 1.018 so im ramping it up slowly to 22 and rousing.
This happens to you too with Bedford?

Just out of interest: Flame out Styrian vs Dry hop additions to the secondary. Comparison of flavour profile and quantity adjustments?
Lkinghttp://firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-11168890448789094762014-08-20T09:00:17.844-04:002014-08-20T09:00:17.844-04:00Can I ask where you got the Humphrey's rhizome...Can I ask where you got the Humphrey's rhizome? I would love to plant that hop. Podzillahttp://email@example.com:blogger.com,1999:blog-3729070083840623036.post-5951338597122562762014-08-11T22:08:36.957-04:002014-08-11T22:08:36.957-04:00J, did you ever come to a resolution on this?J, did you ever come to a resolution on this?Jeffhttp://firstname.lastname@example.com:blogger.com,1999:blog-3729070083840623036.post-38070847637577624592014-07-29T20:22:10.314-04:002014-07-29T20:22:10.314-04:00First of all, thanks for an excellent blog. I was...First of all, thanks for an excellent blog. I was particularly interested in
your evaluation of W-1469. I'm still coming up the learning curve in my quest
to create authentic UK bitters, but after a half dozen attempts, 1469 has been a
repeated source of frustration. I never get the "wonderful malt profile" or
"fruitiness" that people rave about. While I feel I can crank out very
respectable bitters using W-1318, 1469 has been my nemesis.

In general, I've found 1469 brews to be surprisingly characterless in the malt department but with a seemingly unavoidable tendency to produce a slight but -- to my taste -- intensely annoying diacetyl sweetness in the background no matter how I control fermentation temperature and time. The subtle but cloying background sweetness isn't apparent at the end of fermentation (I do 14-21 days in the primary with DR at 68-72 F) but appears after a couple weeks of maturation in the keg/bottle. I usually keg and/or bottle condition after priming to about
1.8 CO2 vol equivalents using corn sugar.

Recently, I was about to ditch some leftover bottles from yet another disappointment when I decided to pop one open out of curiosity. To my surprise, after sitting for 10 weeks at 65-69F, the beer had gone from very hazy to almost perfectly clear. More significantly, the overall flavor was far cleaner, much drier and closer to style. I'm beginning to think this strain takes a very long time to
condition, and that priming with sugar is a mistake because once in a closed,
pressured vessel, this yeast just can't clean up efficiently. Just my current pet theory. I'm curious what others are doing to get good results with 1469. I think I'll
experiment with only force carbonating the next batch.
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The Columbia Blowfish Baseball Team is trying to help Kershaw County elementary schools make a home run.
On Tuesdays at Midway Elementary School, second-grade classes are often found being led by a special instructor. Kershaw County Deputy Mechelle Cobb enriches the students' usual social studies lessons with instruction on the importance of law enforcement in the community and strategies for dealing with conflict and bullying. Cobb also serves as a mentor for students. She works with students YaKeem Knox, MaKhi Holmes, Summer Martin and Matty Stephens. Cobb and students Summer Martin, Yakeem Knox and Chris Crane visit with K-9 deputy Hailey and Lt. Ty Cobb.
James Leroy Belk American Legion Post 17 recognized several public safety officers during a ceremony March 5. In appreciation for their service to the community, Post 17 presented each of the officers with a custom-made plaque crafted by Legionnaire Butch Lilly.
South Carolinians shouldn't be surprised to see the state rank poorly in yet another survey. It seems the Palmetto State is forever being relegated to the bottom tier in all kinds of indicators. Some of them, of course, don't have much validity. But the latest one, in which only five states are ranked lower than South Carolina in susceptibility to political corruption, is particularly unnerving because it's one that could be avoided with a modicum of care from legislators.
Coldwell Banker United, Realtors has been named a Platinum level firm by the Cartus Broker Network in four of its Carolinas' markets, including the Midlands, Charleston and Sumter markets in South Carolina and the Charlotte market in North Carolina. Platinum is the highest of the Excellence Award recognition levels presented to qualifying principal brokers. Only 17 percent of the network's principal brokers received Excellence Award recognition for 2012.
A memorial service for Richard Paul "Ricky" Taylor, 23, Lugoff, will be held Tuesday at El-Bethel Faith Community Church. The Rev. Joe Stines will officiate. The family will receive friends Tuesday 2:30-4:00 p.m. prior to the service at the church. In lieu of flowers, memorials may be made to the Ronald McDonald House.
North Central High School has announced its honor rolls for the second nine-week period.
As with much of the mainstream media, your edition March 9 is a poster child for what is wrong with the mainstream media and possibly a plausible explanation as to why printed media has fallen onto hard times. A previous editorial by Martin Cahn wherein he rather pompously pronounced that his opinion -- he is a journalist whatever that is -- is vastly superior to the great unwashed's opinion. A fair presumption would be those that are not "journalists."
Into every life, they say, a little rain must fall. And a little snow as well. In fact, here in Washington, some are rooting for snow before spring arrives.
Photo cutline – The guest bedroom at Aberdeen features magnificent old furniture and a beautiful antique quilt. Lovely width its pink color scheme, it has welcomed several Miss South Carolinas and two Miss Americas. This 1810 vintage home will be on the JKA Spring Tour of Homes and Gardens April 11.
South Carolina Supreme Court Chief Justice Jean H. Toal (left) stands with retiring 5th Circuit Court Judge J. Ernest Kinard Jr. following the unveiling of a commemorative portrait at the Kershaw County Courthouse Thursday afternoon. Kinard has served on the bench for 24 years. Toal said Kinard is the "gold standard" of circuit court judges and her "go-to judge" for tough cases. "He's one of the brightest minds to serve in South Carolina," Toal said. "He can hear complex cases, absorb and understand all the details and then make a decision."
AgSouth Farm Credit CEO Bill Spigener recently announced that the customer-owned cooperative had net earnings of $33.3 million during 2011.
The 'Cue, as Charlotte Thompson locals call it, has been an annual community event since 1958.
Joann Stockman Peake, 69, passed to her heavenly home on November 19th, 2014 after a valiant battle with a long illness. Her devotion to her family and her firm belief in God supported her in her struggle and ultimately gave her peace to be with the Lord.
Mr. John H. Salmond, 64, of 2526 Salmond Street, Camden, South Carolina passed on Wednesday, November 19, 2014. Funeral arrangements are incomplete and will be announced at a later date by Nelson-Haile Funeral Home.
Lawyers of every political persuasion are lining up in Washington to have their say on the legality or illegality of the plan President Obama intends to implement regarding amnesty for illegal aliens who are in the United States without proper authorization, with one major network saying the president's plan to take the immigration system into his own hands "is a daring test of the limits of presidential power."
WASHINGTON -- News that Pope Francis will visit the U.S. next year for the triennial World Meeting of Families brings elation to Catholics, excitement to pope watchers -- and perhaps a little chagrin to some who too soon interpreted Francis' broad compassion as a precursor to doctrinal changes related to marriage.
In 2008, a group of graduate students from the University of South Carolina's Public History Program produced a study entitled, "The Camden African-American Heritage Project." It was the product of a student group assignment conducted in 2005-06. The students were assisted by many Camden residents in their search for the history of African-Americans in Camden from the Colonial period through the era of civil rights. Though able to spend only one semester researching and writing, the students pulled together an admirable overview of the lives of African-Americans here. In their final recommendations they suggested, among other things, that an ...
On Monday, the Chronicle-Independent reported the Kershaw County School District earned an "Excellent" rating on our state report card issued by the S.C. Department of Education. Our KCSD superintendent, Dr. Frank Morgan said, "Our schools are producing outstanding results and I am extremely grateful for the hard work of our students, families, teachers and administrators." I would include Dr. Morgan and the school board and say how proud I am of their accomplishments. Kudos to all of them.
Tampa Bay Rays relief pitcher and former Camden High School standout Michael Kohn will return home as the lead instructor for a one-day baseball camp on Sunday, Dec. 14 from 1 p.m. until 4 p.m. at American Legion Park in Camden.
The Fine Arts Center of Kershaw County (FAC) will hold a new and exciting fundraiser, the Canine Classic for the Arts, to be held Saturday, Dec. 6 at the Meeting Place in Cassatt, located at 1166 State Road S-28-354.
Jacqueline Ohrstrom's Demonstrative, winner of three Grade 1 races in 2014, was crowned Saturday as the National Steeplechase Association's Lonesome Glory Champions Award winner as the year's leading earner.
The ABLE Club of S.C., the official athletic booster club of Lugoff-Elgin High School, is kicking off its membership campaign for the 2014-15 athletic seasons at the school.
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Arrrr! And now for the thrilling giveaway! Our biggest ever! Three lucky readers are going to add some fine treasure to their ships, each getting a brand new camera, and some other swag to boot.
To enter is simple: Scroll below the prize descriptions and click the big button. You'll be taken to the giveaway page. Enter your email and you're in!
Now first, here's what you can win...
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• Brand new Sony a5100 camera with 16-50mm lens!
This is a fun and easy-to-use camera that packs a ton of top notch features. It has a huge 24MP APS-C sized sensor for high quality images, fast autofocus, a touchscreen LCD that can flip all the way over (for super easy selfies!), built in Wi-Fi and a ton more. Plus it's super portable, making it the perfect camera to use to capture your life, and have fun while you're at it!
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A giveaway exclusive! Get two personal photography coaching sessions with us, on any photography topic you'd like, and we'll help you along in your photography adventure! From using your camera, buying new equipment, taking stronger images, editing and workflow, starting and running a photography business, marketing, travel, pirate themed promotions, and more – we'll draw on our personal experiences in photography to help you get further. We don't normally offer these sessions, so you'll have to enter the giveaway to snag this prize!
• National Geographic Earth Explorer camera bag.
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Welcome to NOCBOR
Awards Recipients Selected
Continuing Education
REALTORS® Sherrill Allingham Baker will be here Tuesday, December 2, Saturday, December 6 and Wednesday, December 10 and Bill Haviland will be here on, Monday, December 22 & Tuesday, December 30 and Sherrill Allingham Baker will be here Tuesday, December 2, Saturday, December 6 and Wednesday, December 10 for a cost of $35 (members); $45 (non-members). If you require less than 6 hours of education, the cost of the class will be adjusted to meet your required hours.Jack Waller (NCI Associates) offers continuing education on Tuesday, November 18 & Friday, December 19 (9:30 a.m.) for a cost of $40. If you are not pre-registered and paid in full, you will be required to pay $50 for class. Click here to register.
Advanced HUD Training
Listing Skills Workshop
Listing Skills Workshop - Tom Kotzian, Instructor - $35 (includes all material)
As a real estate salesperson, your use of words, tone and body language directly impacts the level of success you attain. This three-hour workshop will teach you the necessary skills to increase your listing inventory and your level of confidence. Materials include: mega-agent scripts and dialogues for a quality listing presentation, handling objections, lead generation (FSBO, Expired, Lead Follow-Up, Just Listed & Just Sold, Sphere of Influence, Past Clients), pre-qualifying, and the pre-listing package. Other topics include the use of response patterns, down- swings, reticular activating system and tie-downs. This program is often referred to as the "needed shot in the arm" for Realtors looking to improve their listing skills, as well as mind-set. New and experienced agents welcome! One time offering only! Seating is limited.
Wednesday, December 3rd, 2:00 -5:00 p.m. - NOCBOR Classroom (No CE Credit for Attending) CLICK HERE TO REGISTER
Facebook & LinkedIn For Real Estate
Are you taking advantage of the opportunity to promote your business on Facebook or LinkedIn? NOCBOR members will learn from REALTOR® Ben Handelsman how to develop a successful plan to enhance marketing and promotional skills. The class on Thursday, December 4 begins at 2 p.m. Class fee is $25. Click HEREto register.


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WEST POINT – John William "Bill" Vest, 93, passed away, on Tuesday, Feb. 4, 2014, at Mississippi State Veterans Home in Kosciusko. He was born in Stevenson, Ala., to Ella Mae Hart and James Horton Vest Sr. He was a farmer and former service station owner and was a member of the Baptist faith. He […]
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Bill Vest
By Floyd Ingram | 8:16 AM | February 7, 2014 | Obituaries
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Hagel Submits Resignation as Defense Chief Under Pressure
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Defense Secretary Chuck Hagel handed in his resignation on Monday, the first cabinet-level casualty of the collapse of President Obama's Democratic majority in the Senate and the struggles of his national security team to respond to an onslaught of global crises.
Obama Aide: "Huge Disagreements" With GOP Loom
Alexis Simendinger
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As President Obama prepared to fly to Las Vegas Friday to tout his new executive actions on immigration, a top White House adviser faced journalists in a Washington hotel ballroom where an eggs-and-sausage breakfast was being served.
Obama confronts need for broader U.S. military role in Afghanistan
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President Obama's decision to authorize a wider U.S. military role in Afghanistan next year was a pragmatic one, a recognition that as much as he would like it to be so, the fighting in Afghanistan is not over.
2 Democrats open to 'spotters' helping to fight ISIL
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President Barack Obama has ruled out sending a large ground force to the fight against the Islamic State in Iraq and the Levant, but support is growing in Congress for dispatching small numbers of U.S. troops near the front lines of combat against the militant group.
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Back in February, Wale enlisted Lloyd to bring a dash of soul to Ambition single Sabotage. Today, the Maybach spitter returns the favor, joining the Young Goldie crooner on his newly-released Give It All. This slow-burning ballad finds beatmisth Cassius Jay serving up a sultry, piano-led beat (complete with climactic guitar solo) as the headliner smooth-talks a special woman into letting go of her inhibitions. Mr. Folarin proves a worthy wingman, mixing introspection with down-to-earth game-spitting on the closing verse. Lloyd has a new mixtape and a forthcoming album in the works, but it has yet to be announced where this record will find a home. Stay tuned to The DJBooth for details on both projects, as well as all the latest tunes.
Written by richard on 08/31/12
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April 26, 2009
Speed and athletic ability are keys to winning baseball games at West Lowndes High School.
In the 12 years that Todd Stanley has been the baseball coach at West Lowndes, the Panthers have tried to use an aggressive style on the basepaths to score runs.
That was the case Friday night when West Lowndes manufactured a pair of runs to beat the Edinburg Eagles 2-0 and advance to the third round of the Class A state playoffs.
"We try to take advantage of it when we can," Stanley said of the running game. "We try to read baseballs in the dirt and usually we''re pretty good at that. We practice that, teach it and hope it pays off."
D.Q. Farmer, who signed a baseball scholarship with Mississippi Valley State, is the leadoff hitter for the Panthers. He knows his ability to run puts pressure on opponents, which was the case in the fifth inning against the Eagles.
Farmer reached on a walk, advanced to second base on a wild pitch and took third on a throwing error. He scored on another wild pitch.
"Coach Stanley asked me to play a major role in just getting on and I try to play as aggressive as I can," Farmer said. "If he gives me the sign to steal, I will go, but I try to be aggressive any way I can. That''s why I stay on my toes at all times because something might happen."
John Barney doesn''t consider himself known for his speed, but he created a situation to get the other run for West Lowndes.
After reaching on a single, Barney stole second, went to third on an error and scored on an RBI single by Devin Malone.
Barney said the scenario, which led to his stolen base, wasn''t supposed to happen.
"I''m taught to look at the coach and pick up the sign," Barney said. "It was a mistake really, but I managed to get past my mistakes. I''m an average runner, but every opportunity I get, I try to take advantage of it. I got on base and eventually I scored."
The runs by Farmer and Barney were all that pitcher Tyquan Lucious needed as he tossed a six-hit shutout, following a no-hitter against Mount Olive in the first rouund.
Stanley said he has three Panthers who know they have the green like for steal attempts, while the rest of them have to have knowledge of the situation.
Depending on the pitcher and catcher, Stanley wants his runners to be smart while on the bases.
Farmer said Stanley knows what he is doing and values his teaching.
"Coach Stanley is a good coach and all the credit goes to him," Farmer said. "He does a good job of preparing us every week.
"This is great. We know we''ve got two more rounds. We''re already focusing on next Friday."
That''s when the Panthers (20-6) begin the third round against Vicksburg St. Aloysius, which defeated Natchez Cathedral in two games.
Stanley said he was proud of his squad even if it didn''t win another game, but he believes the run can continue.
"We reached the second round last year and lost some players off that team, but I told them we had a chance to be a special team," Stanley said. "This team has chemistry and they play so well together."
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1. Ole Miss will try to regroup for Mississippi State COLLEGE SPORTS
2. MSU begins preparations for its biggest Egg Bowl COLLEGE SPORTS
3. MSMS junior Browning making impression at striker HIGH SCHOOL SPORTS
4. MSU women rally to win Preseason WNIT title COLLEGE SPORTS
5. Vivians honored as MSU women return to national rankings COLLEGE SPORTS


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The Cyclist releases new LP on All City this week
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|Land-gut-Hotel Zur Lochmühle Zur Lochmühle 64, 09322 Penig, Germany (3.2 miles from Niedersteinbach)
Score from 18 reviews: GoodEnjoy the beautiful region and the relaxing tranquility and spend your vacation. The nice landscapes of the Muldental are great for hiking. More…
$62 Average price per night
|Hotel & Restaurant Muldenschlösschen Bahnhofstrasse 2, 09328 Lunzenau, Germany (4.8 miles from Niedersteinbach)
Score from 30 reviews: WonderfulThis family-run hotel is situated opposite Rochsburg Castle, in the heart of the Muldental Valley. The Muldenschlösschen offers free Wi-Fi and a restaurant serving regional German cuisine. More…
$62 Average price per night
|Pension & Ferienwohnungen Constanze Hölig Untere Dorfstr. 26a, 04657 Narsdorf, Germany (5.1 miles from Niedersteinbach)
Score from 12 reviews: ExcellentYou will find our rustic guesthouse in a farming village in the enchanting valley of castles between the cities of Leipzig, Chemnitz and Dresden. More…
$47 Average price per night
|Boardinghouse Mutzscheroda Mutzscheroda Nr. 14E, 09306 Wechselburg, Germany (5.7 miles from Niedersteinbach)
$44 Average price per night
|Wellness Ranch Niederfrohna Obere Hauptstraße 89, 09243 Niederfrohna, Germany (5.8 miles from Niedersteinbach)
Score from 24 reviews: ExceptionalFree parking, free WiFi and a range of spa facilities are provided at these rustic-style apartment rentals, situated in a farm setting. All apartments feature a separate bedroom and living area. More…
$99 Average price per night
|Landhotel Goldener Löwe mit Pension Am Taurastein Burkersdorfer Straße 122, 09217 Burgstaedt, Germany (6.8 miles from Niedersteinbach)
Score from 20 reviews: GoodAn outdoor pool, sauna and restaurant are all offered at this traditional hotel. Quietly located on the outskirts of Burgstädt, it is 2 km from the Market Square. More…
$52 Average price per night
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9183 - Heida 04
Apartment | 2 bedrooms | sleeps 5
|Key Info
"Heida No 4", 3-room apartment 75 m2 on 2nd floor, south-west facing position, comfortable and tasteful furnishings: living/dining room 30 m2 with sliding door, panoramic window with swedish stove, cable-TV, flat screen TV, radio and stereo unit. Exit to the balcony. 1 room with 1 french bed (140 cm), radio. 1 room with 2 beds (90 cm), radio. Gallery 10 m2 with 1 bed (90 cm). Kitchenette (4 hotplates, oven, dishwasher, micro wave). Shower/WC, sep. WC. Balcony 12 m2. Terrace furniture, deck chairs. Very nice view of the mountains and the valley. Facilities: cot for up to 2 year olds. Garage space n 4. Please note: non-smokers only. Only small pets accepted maximum 1 small pet/ dog allowed. Nespresso coffee machine. It is possible to buy the capsules from the Interhome office.
Modern, cosy small apartment house "L'Heida", 3 storeys, built in 2002. In the district of Centre Thermal 600 m from the centre of Ovronnaz, in a quiet, sunny position, located by a road, south-west facing position. In the house: ski storage, central heating, washing machine, tumble dryer (extra), drying room. Motor access to the house. Parking by the house, individual garage. Shop, supermarket 600 m, restaurant 500 m, bus stop 300 m, railway station "Martigny" 30 km, thermal baths 50 m. Golf course (18 hole) 24 km, tennis 50 m, ski lift, skisport facilities 800 m, ski bus stop 200 m, children's ski school 600 m, cross-country ski trail 900 m. Please note: There are more similar properties for rent in this same residence.
|Sleeps up to 5, 2 bedrooms
|Family friendly
|Great for children of all ages, Suitable for people with restricted mobility
|No pets allowed, No smoking at this property
Features and Facilities
|2 bedrooms, 2 bathrooms of which 2 Family bathrooms
|5 Sofa beds
Availability Your dates are available
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DEFINITION of 'Reload Option'
A type of employee compensation in which additional stock options are granted upon the exercise of the previously granted options. Reload options are features which, rather than pay the employee in cash, upon being exercised, the employee is compensated in shares. The exercise price of the newly granted option is set to the market price of the shares on the date the reload option is granted.
INVESTOPEDIA EXPLAINS 'Reload Option'
A reload option is a stock-for-stock option. For example, an employee who is granted a reload stock option with a term of 10 years but who exercises the option after six years may be granted a reload option for shares with a term of four years. The new grant is for the same number of years as the underlying option. Rather than having to come up with the money required to pay for the shares of the underlying option, the employee is given a new option which intrinsically has value.
For example a CEO, Dave, holds a reload option. Each option is to purchase 1,000 shares at $25 each. If the stock price goes up to $40, Dave could exercise by delivering 625 shares and receiving 375 shares (this is the stock-for-stock option). Dave would receive a new option to purchase 625 shares for $40 (this is the reload). Essentially, Dave will still gain or lose on 1,000 shares.
Early ExerciseThe exercise of an option prior to its expiration date. Early ...
Employee Stock Ownership Plan - ...A qualified, defined contribution, employee benefit (ERISA) plan ...
Evergreen OptionA type of employee stock option plan in which additional shares ...
ExerciseTo put into effect the right specified in a contract. In options ...
Incentive Stock Option - ISOA type of employee stock option with a tax benefit, when you ...
OptionA financial derivative that represents a contract sold by one ...
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Fish Soup with Tomatoes and Mushrooms
Source: dLife
This soup has a great variety of fish in it and tastes great.
2 tbsp unsalted butter
1 each medium onions
1 each medium garlic cloves
1 each small red bell peppers
0 1/2 tsp sugar
1 pinch tabasco sauce
0 1/4 cup white all purpose flour
2 1/2 cup homemade fish stock
14 oz Tomatoes, chopped, choice, canned, FS
4 oz Mushrooms, drained, can
1 1/4 cup whole milk
8 oz white fish, scrod
4 oz haddock fillet
12 each Mussels, blue, raw, medium
1 pinch salt and pepper
1 pinch chopped parsley
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- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Yield: Serves 8
- 4 medium-sized tart mangoes
- 4 to 8 limes, halved
- Kosher Salt
Cut the mangoes flush against the pit on each side. (Reserve any leftover mango for chutney or another recipe.)
With a small sharp paring knife, score the fruit in a grid pattern, do not pierce the skin.
When eating the fruit, push the skin up in the center.
Squeeze the lime juice over and sprinkle with salt. Eat with your hands.
© Christopher Idone
Nutritional Information
Nutrients per serving (% daily value)
82kcal (4%)
27mg (3%)
43mg (72%)
40mcg RAE (1%)
0mg (0%)
294mg (12%)
0g (0%)
0g (1%)
0mg (2%)
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text:
I am looking for the George Family line in Stokes County, NC
The earliest information I have is as follows:
Martin George married Ruth Simmons
Son: Jessie Beasley George
born July 30, 1841
died October 8, 1917
Married Myra Owen (Myra E. Joyce?) on April 16, 1862
Does anyone have anything on Martin George or Ruth Simmons or anything on Stokes County George Family before 1841?
Any information would be appreciated.
Notify Administrator about this message?
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All our programmes are made to be exciting and fun for your child, but all they while they are learning. We have lots of shows on a wide variety of topics for many ages. So, if you want to narrow down the choice, select from our list of categories and away you go!
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text:
|By Marketwired .
Article Rating:
|June 12, 2012 03:00 AM EDT
WESTFORD, MA and BOSTON, MA -- (Marketwire) -- 06/12/12 -- RiverMeadow Software Inc., developer of the enCloud automated virtualization and cloud migration software platform, and Cloud Technology Partners Inc. (cloudTP), the leader in transforming businesses with cloud solutions, today announced a strategic alliance that will dramatically ease and accelerate enterprises into-and-between clouds while keeping costs at a minimum.
The two companies already have a successful track record in working with global clients. Collaborating on a project at Korea Telecom, cloudTP and RiverMeadow successfully migrated over one thousand physical servers to the cloud in just three months. The combination of cloudTP's unique transformational service approach and the enCloud software platform's unmatched ability to migrate servers and live-workloads as-is drastically minimized the cost and complexity typically associated with large datacenter migration projects. The result was an accelerated time to production without any service interruption.
"Working with cloudTP aligns RiverMeadow with an industry leader in strategic cloud transformation and tactical execution. Through their strategic transformation consulting and application implementation services, they deliver incredible value and efficiencies to enterprise clients seeking to migrate to the cloud," said Mark Shirman, President of RiverMeadow. Shirman continued, "cloudTP's deep expertise in enterprise cloud transformation requirements makes them an ideal partner."
"enCloud will enable cloudTP to more easily and affordably migrate enterprise datacenters into public, private and hybrid clouds," said Chris Greendale, Founder and CEO, Cloud Technology Partners (cloudTP). Greendale added, "cloudTP's transformational services are enhanced by the enCloud platform's flexible cloud deployment capability which provides the enterprise with the agility required to optimize their cloud lifecycle strategies."
About RiverMeadow Software
RiverMeadow Software Inc., based in Westford, MA, is accelerating cloud adoption with the leading software for automated cloud onboarding and public, private and hybrid cloud agility. RiverMeadow enCloud, without agents or interruption, can help enterprises, service providers, and cloud brokers exploit Infrastructure as a Service (IaaS) with less cost and complexity.
enCloud is the key to cloud self-service onboarding, enabling the migration of enterprise servers and live workloads from physical, virtual and cloud environments to-and-between clouds. The enCloud software platform, delivered via licensed software or SaaS model, provides a platform for rapid customer onboarding to the cloud and dramatically reduces the cost and complexity associated with traditional cloud migrations. Without templates, agents or server interruption, enCloud moves servers "as-is" with the least operator effort and the shortest start-to-finish time. In support of hybrid public-private clouds, enCloud supports round-trip moves back to any cloud stack.
RiverMeadow and enCloud are trademarks or registered trademarks of RiverMeadow Software. All other trademarks are the property of their respective owners. For further information visit: www.rivermeadow.com, email: [email protected], or call: (978) 467-4090.
About Cloud Technology Partners (cloudTP)
Based in Boston, MA, Cloud Technology Partners (cloudTP) is the leader in transforming businesses with cloud solutions. From strategic transformational consulting to application implementation, cloudTP provides enterprises with solutions to plan and execute migration of business processes, applications and customer data to private, public or hybrid clouds. By doing this, companies are able to reduce costs, increase efficiencies, accelerate business growth, enhance agility, drive innovation and increase competitive advantage. For further information, please visit: www.cloudtp.com, email: [email protected], or call: (617) 674-0874.
Scott Colgan
Email Contact
SYS-CON Events announced today that Windstream, a leading provider of advanced network and cloud communications, has been named "Silver Sponsor" of SYS-CON's 16th International Cloud Expo®, which will take place on June 9–11, 2015, at the Javits Center in New York, NY. Windstream (Nasdaq: WIN), a FORTUNE 500 and S&P 500 company, is a leading provider of advanced network communications, including cloud computing and managed services, to businesses nationwide. The company also offers broadband, phone and digital TV services to consumers primarily in rural areas.
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"There is a natural synchronization between the business models, the IoT is there to support ," explained Brendan O'Brien, Co-founder and Chief Architect of Aria Systems, in this SYS-CON.tv interview at the 15th International Cloud Expo®, held Nov 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA.
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The major cloud platforms defy a simple, side-by-side analysis. Each of the major IaaS public-cloud platforms offers their own unique strengths and functionality. Options for on-site private cloud are diverse as well, and must be designed and deployed while taking existing legacy architecture and infrastructure into account. Then the reality is that most enterprises are embarking on a hybrid cloud strategy and programs. In this Power Panel at 15th Cloud Expo (http://www.CloudComputingExpo.com), moderated by Ashar Baig, Research Director, Cloud, at Gigaom Research, Nate Gordon, Director of T...
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The definition of IoT is not new, in fact it's been around for over a decade. What has changed is the public's awareness that the technology we use on a daily basis has caught up on the vision of an always on, always connected world. If you look into the details of what comprises the IoT, you'll see that it includes everything from cloud computing, Big Data analytics, "Things," Web communication, applications, network, storage, etc. It is essentially including everything connected online from hardware to software, or as we like to say, it's an Internet of many different things. The difference ...
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ARMONK, N.Y., Nov. 20, 2014 /PRNewswire/ -- IBM (NYSE: IBM) today announced that it is bringing a greater level of control, security and flexibility to cloud-based application development and delivery with a single-tenant version of Bluemix, IBM's platform-as-a-service. The new platform enables developers to build ap...
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Cloud Expo 2014 TV commercials will feature @ThingsExpo, which was launched in June, 2014 at New York City's Javits Center as the largest 'Internet of Things' event in the world.
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An entirely new security model is needed for the Internet of Things, or is it? Can we save some old and tested controls for this new and different environment? In his session at @ThingsExpo, New York's at the Javits Center, Davi Ottenheimer, EMC Senior Director of Trust, reviewed hands-on lessons with IoT devices and reveal a new risk balance you might not expect. Davi Ottenheimer, EMC Senior Director of Trust, has more than nineteen years' experience managing global security operations and assessments, including a decade of leading incident response and digital forensics. He is co-author of t...
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Explosive growth in connected devices. Enormous amounts of data for collection and analysis. Critical use of data for split-second decision making and actionable information. All three are factors in making the Internet of Things a reality. Yet, any one factor would have an IT organization pondering its infrastructure strategy. How should your organization enhance its IT framework to enable an Internet of Things implementation? In his session at Internet of @ThingsExpo, James Kirkland, Chief Architect for the Internet of Things and Intelligent Systems at Red Hat, described how to revolutioniz...
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Technology is enabling a new approach to collecting and using data. This approach, commonly referred to as the "Internet of Things" (IoT), enables businesses to use real-time data from all sorts of things including machines, devices and sensors to make better decisions, improve customer service, and lower the risk in the creation of new revenue opportunities. In his General Session at Internet of @ThingsExpo, Dave Wagstaff, Vice President and Chief Architect at BSQUARE Corporation, discuss the real benefits to focus on, how to understand the requirements of a successful solution, the flow of ...
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The security devil is always in the details of the attack: the ones you've endured, the ones you prepare yourself to fend off, and the ones that, you fear, will catch you completely unaware and defenseless. The Internet of Things (IoT) is nothing if not an endless proliferation of details. It's the vision of a world in which continuous Internet connectivity and addressability is embedded into a growing range of human artifacts, into the natural world, and even into our smartphones, appliances, and physical persons. In the IoT vision, every new "thing" - sensor, actuator, data source, data con...
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"BSQUARE is in the business of selling software solutions for smart connected devices. It's obvious that IoT has moved from being a technology to being a fundamental part of business, and in the last 18 months people have said let's figure out how to do it and let's put some focus on it, " explained Dave Wagstaff, VP & Chief Architect, at BSQUARE Corporation, in this SYS-CON.tv interview at @ThingsExpo, held Nov 4-6, 2014, at the Santa Clara Convention Center in Santa Clara, CA.
Nov. 21, 2014 07:00 PM EST Reads: 1,273
Focused on this fast-growing market's needs, Vitesse Semiconductor Corporation (Nasdaq: VTSS), a leading provider of IC solutions to advance "Ethernet Everywhere" in Carrier, Enterprise and Internet of Things (IoT) networks, introduced its IStaX™ software (VSC6815SDK), a robust protocol stack to simplify deployment and management of Industrial-IoT network applications such as Industrial Ethernet switching, surveillance, video distribution, LCD signage, intelligent sensors, and metering equipment. Leveraging technologies proven in the Carrier and Enterprise markets, IStaX is designed to work ac...
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C-Labs LLC, a leading provider of remote and mobile access for the Internet of Things (IoT), announced the appointment of John Traynor to the position of chief operating officer. Previously a strategic advisor to the firm, Mr. Traynor will now oversee sales, marketing, finance, and operations. Mr. Traynor is based out of the C-Labs office in Redmond, Washington. He reports to Chris Muench, Chief Executive Officer. Mr. Traynor brings valuable business leadership and technology industry expertise to C-Labs. With over 30 years' experience in the high-tech sector, John Traynor has held numerous...
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Bit6 today issued a challenge to the technology community implementing Web Real Time Communication (WebRTC). To leap beyond WebRTC's significant limitations and fully leverage its underlying value to accelerate innovation, application developers need to consider the entire communications ecosystem.
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The 3rd International @ThingsExpo, co-located with the 16th International Cloud Expo - to be held June 9-11, 2015, at the Javits Center in New York City, NY - announces that it is now accepting Keynote Proposals. The Internet of Things (IoT) is the most profound change in personal and enterprise IT since the creation of the Worldwide Web more than 20 years ago. All major researchers estimate there will be tens of billions devices - computers, smartphones, tablets, and sensors - connected to the Internet by 2020. This number will continue to grow at a rapid pace for the next several decades.
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The Internet of Things is not new. Historically, smart businesses have used its basic concept of leveraging data to drive better decision making and have capitalized on those insights to realize additional revenue opportunities. So, what has changed to make the Internet of Things one of the hottest topics in tech? In his session at @ThingsExpo, Chris Gray, Director, Embedded and Internet of Things, discussed the underlying factors that are driving the economics of intelligent systems. Discover how hardware commoditization, the ubiquitous nature of connectivity, and the emergence of Big Data a...
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SYS-CON Events announced today that IDenticard will exhibit at SYS-CON's 16th International Cloud Expo®, which will take place on June 9-11, 2015, at the Javits Center in New York City, NY. IDenticard™ is the security division of Brady Corp (NYSE: BRC), a $1.5 billion manufacturer of identification products. We have small-company values with the strength and stability of a major corporation. IDenticard offers local sales, support and service to our customers across the United States and Canada. Our partner network encompasses some 300 of the world's leading systems integrators and security s...
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