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The Uk's Best Live Music & Live Entertainment Booking Service
One of London's finest live music - jazz bands, Jazzamatazz are able to perform in a number of different line-ups from a duo to a six piece.
Delivering great music and entertainment for any occasion Jazzamatazz consistently perform first class live music that will delight your guests.
Based In: London plus can travel
Guide to fees: From £500 +
Jazz Band - (Duo to 6 piece)
Music and Entertainment at its best! For more than 12 years Jazzamatazz have been expertly providing high quality live music for wedding receptions, birthday parties, corporate events and private parties in London and across the South East of England.
Having carved themselves a niche as an in-demand Jazz Band they are true professionals in creating the perfect atmosphere with their latin Jazz style and an acute awareness to the musical requirement of their audience or event needs.
Hire their duo, trio, quartet, five or six piece band with or without their supremely talented female vocalist.
One of London's finest music Bands, Jazzamatazz have played at most of London's top hotels and function venues including: The Grosvenor, The Horseguards, Claridges, The Waldorf, Millenium Gloucester, The Clermont Club, The Caledonian Club, RAC Pall Mall and many others.
Wherever quality live music is required you can be sure this fine Jazz Band will deliver quality music and entertainment to suit the party or event perfectly.
Jazzamatazz - Sample Repertoire:
A Foggy Day (In London Town)
All The Things You Are
Alfie's Theme
Angel Eyes
All Blues
Ask Me Now
Autumn In New York
Autumn Leaves
Blue Bossa
Body & Soul
Bernie's Tune
Chelsea Bridge
A Child Is Born,
Cantaloupe Island
Days of Wine And Roses
Do Nothing Till You Hear From Me
Don't Get Around Much Anymore
Early Autumn
Easy To Love
Everything Happens To Me
God Bless The Child
Girl From Ipanema
Here's That Rainy Day
Have You Met Miss Jones
Home At Last
How Insensitive
I Get A Kick Out of You
It Don't Mean A Thing
I Can't Get Started
I Hear A Rhapsody
I Love You
I'll Remember April
In A Sentimental Mood
I Remember You
I Thought About You
It Had To Be You
I've Got You Under My Skin
Lady's Blues
Like Someone In Love
Love For Sale
Lush Life
Mercy, Mercy, Mercy
Moonlight In Vermont
My Funny Valentine
My Little Suede Shoes
A Nightingale Sang in Berkeley Sq
Night And Day
Nica's Dream
Nostalgia In Times Sq.
Once I Loved
One Note Samba
Our Love Is Here To Stay
Satin Doll
St Thomas
Softly As A Morning Sunrise
Someday My Prince Will Come
So What
Sophisticated Lady
Soul Eyes
Star Eyes
Stella By Starlight
Summer Samba
The Duke
These Foolish Things
The Way You Look Tonight
Watermelon Man
What's New
You've Changed
When Lights Are Low
From £500 +
© 2015 Live Arts Entertainment Ltd. All Rights Reserved


text: Filipino food is often humble and hearty, but it can sometimes be a little unapproachable if you're not familiar. Fortunately, the native fare is slowly infiltrating our culinary mainstream, thanks to chef Joe Elevado at Andrea's in Encore. Example: sisig, a traditional bar snack that's best enjoyed with cold beers, is usually made with the offal bits (pig ears and face), but Elevado tones it down, using everyone's favorite crispy pork belly mixed with bits of jalapeño and red onion for texture and crunch. Then he tops it with an egg and serves it all on a sizzling platter. There's also Elevado's take on crispy pata, a pork shank with crackling skin served with house-made pickles and black vinegar to cut into the luscious fat of the pata. It's so elegant, some might not even be aware they're being introduced to traditional Pinoy cuisine. In Encore, 702-770-3463, WynnLasVegas.com.

subset: commoncrawl


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R 163 Rohrmoser
Listing Details
City/Area: Rohrmoser
Price: $230,000
Country: Costa Rica
Floors: 2
Levels: 2
Bedrooms: 3
Baths: 2.5
|Broker Friendly Listing: yes
Furnished: No
Garage Size: 2
Year Built: 2009
Square Feet: 200m2/2152 sq.ft.
Lot Size: 385.31m2/4146 sq.ft.
Status: Active
Gated Community: Yes
Full Description
Beautiful and modern, 2 floors Contemporary apartment. Great location just steps from all the services of the area.
Contact Details
Listed by: Olga Salazar
: 506 2290 7667
: 506 8863 0218
: http://www.ticorealty.com
: Olga became interested in the real estate industry in Costa Rica after working in the residential construction side of the business for 3 years and two years in property administration. Using that experience, she moved on to specialize in the real estate side which has now made her an expert in the realty world from construction to selling, pre-sale, buying and renting properties in Costa Rica.
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J 1036 Escazu


text:
35 ans
Aïn Témouchent - Algérie
Ses centres d'intérêts
si je t'aime biensur mdrrrrrr
Hello Dear, I am Maryanne how are you?after going through your profile.i will like to tell you somethingserious and important if youcan send me message now(firstname.lastname@example.com)Thanks and remain bless.Best Regard,Maryanne
non on t'aime pas masmoum grave
Hello, dear my name is Lilian It 's my pleasure to contact you after viewing your profile today which really interest me to have communication with you, I will be very happy if you can write me through my email for easiest communication and to know everything about each other (firstname.lastname@example.com) i will like to tell you something serious and important about me and send you my pictures if only you can send me message i will be waiting to hear from you soonest. thanks and remain bless. please write me back in my private mailbox email@example.com


text:
Being overweight is something I hate with a passion, but like most people there have been times in my life when I have struggled to keep to my target weight. Being even 3 or 4lbs overweight can make me feel uncomfortable and lethargic, and so I immediately get back on to my healthy weight loss program to get those pounds off before they become a permanent fixture.
I must admit that hating being overweight myself means that I have little real understanding as to why anyone would allow themselves to get overweight in the first place. One thing I do know however is that there are many, many different reasons why people become overweight. Some people have specific metabolic problems that make it more difficult to lose weight. Others have very stressful and unhappy lives and tend to comfort eat. In some ways is may appear that being overweight might be adding to those problems not making them any better, but maybe healthy weight loss just isn't uppermost in their minds
compare diet programs, duke diet program, la weight loss,
There is plenty of information available today on the importance of motivation and healthy weight loss is no exception. In order to even begin on a program to lose weight, most people need a very good reason to do it. More often than not a special event in the future is a motivating factor - if only as a short term goal. Unfortunately it would appear that even these incentives are not enough for some people and only too often it takes something like a serious illness for them to begin to take control of their health and their lives in general.
Here are 5 very good reasons for embarking on a healthy weight loss regime immediately
1. It is now a fact that we are living longer. Life expectancy has risen dramatically in the last 40 years. Baby boomers are enjoying longer lives, but are they enjoying longer healthier lives? Personally I know very few people over 60 who are not on long term medication for one illness or another. If you are living a sedentary life and are even moderately obese or overweight then your motivation to lose weight and improve your fitness and overall health would ultimately lead to a healthier future.
2. Are you eating the right diet for your body type? If you are overweight, it his unlikely that you are eating a healthy diet that is right for you. It also follows, therefore, that the food you are eating will not be the correct food to keep you optimally healthy. Many illnesses are food related; either the person concerned is eating poor quality junk food or maybe just certain foods that their bodies are intolerant to. Once these issues are addressed it will not only help you to lose weight but also ensure you are fit and well
3. Research suggests that there is a strong link between obesity and depression. Depression can be caused by an imbalance of nutrients especially certain nutrients that are known to cause depression. These imbalances can be addressed through any healthy weight loss diet especially if the diet is tailored to the individual needs of the person concerned. Exercise can also help depression as the endorphins that are created in the body during exercise give us that feel good factor as they are released into the brain
4. Stress plays a much bigger part in degenerative illness than was previously thought. Stress is your body's natural response to difficult situations. In a stressful situation your body produces chemicals that prepare you for "fight or flight" .Although low levels of stress are acceptable and can even be beneficial, the same cannot be said of chronic stress. Your body needs to get rid of the chemicals that are produced, otherwise stress can cause harm over long periods of time. Your body responds to stress by slowing down digestion, releasing sugars and fats into your blood stream to provide fuel, releasing chemicals to help your blood clot, raising your heart beat, perspiring, increasing your breathing, and tensing your muscles. Exercise as an integral part of your healthy weight loss campaign is one of the best ways to help your body relax and recover from that adrenaline rush.
5. Low energy and general lethargy is synonymous with being overweight or obese. When you embark on a healthy weight loss campaign one of the first things you will notice is an improvement in your energy levels. Energy in your body is totally reliant on you giving it the right sort of fuel in the right balance.
Don't take your heath for granted. Whether you have a weight problem or not there is no excuse for not giving your body the correct fuel and the appropriate exercise to ensure it becomes and remains as healthy as possible well into old age Too many people are prepared to believe that illness and weight gain are an inevitable part of getting older. This really isn't true. Remember you will get from life what you expect and what you think about. So get motivated, change your diet and lose weight now before it is too late.


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Download EBOOK A Dictionary of Law PDF for free
Category: Business, Finance & Law
The author of the book: Jonathan Law
Format files: PDF, EPUB, TXT, DOCX
The size of the: 33.16 MB
Language: English
Edition: Oxford University Press
Date of issue: 15 March 2015
Description of the book "A Dictionary of Law":This best-selling dictionary is an authoritative and comprehensive source of jargon-free legal information. It contains over 4,700 entries that clearly define the major terms, concepts, processes, and the organization of the English legal system. Entries have been fully updated for this edition to incorporate the latest legislation, including entries on foreign national offenders, Police and Crime Commissioners, corporate manslaughter, and settlement agreements, and there is a useful Writing and Citation Guide that specifically addresses problems and established conventions for writing legal essays and reports. Now providing more information than ever before, this edition features recommended web links for many entries PDF, which are accessed and kept up to date via the Dictionary of Law companion website. Described by leading university lecturers as 'the best law dictionary' and 'excellent for non-law students as well as law undergraduates', this classic dictionary is an invaluable source of legal reference for professionals, students, and anyone else needing succinct clarification of legal terms. Focusing primarily on English law, it also provides a one-stop source of information for any of the many countries that base their legal system on English law.
Reviews of the A Dictionary of LawTo date about the book we now have A Dictionary of Law responses consumers have not nevertheless quit their own article on the experience, or you cannot see clearly yet. Although, if you have previously check out this publication and you are prepared to create their findings convincingly expect you to be tied to to depart an assessment on our site (we could post both bad and the good critiques). In other words, "freedom of speech" Most of us wholeheartedly reinforced. Ones comments to lease A Dictionary of Law -- additional readers can decide in regards to a ebook. Such aid can certainly make all of us much more Joined!
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text:
Caminar Latino Caminar Latino
Here's a sample of our volunteer opportunities:VIEW AS
Please wait . . .
Mission Statement
The mission of Caminar Latino is to create possibilities for Latino families affected by violence to transform their lives and their communities.
Caminar Latino or "Latino Journey" carries out its mission by creating safe spaces for each family member to begin their journey towards non-violence. Caminar Latino is Georgia's first and only comprehensive domestic-violence intervention program for Latino families.
Our specifics services include:Women's Program
- Support and reflection groups
- Court accompaniment
- Assistance with Temporary Protective Orders
- Access to shelters, legal services & counseling services
- Interpretation
- DFCS-referred/Court-mandated women's group
- 24-session family violence intervention program certified by the State of Georgia that includes:
- Critical-consciousness & education groups focusing on domestic violence
- Substance-abuse education component
- Sharing groups for adolescents and children 0-12 years old
- Individual counseling
- Liaison with schools and juvenile courts
- Parenting Program
- Community Education and Outreach
Since 2000, we've provided over 131,000 individual services to...
- 3,100+ women.
- 500+ men.
- 1,700+ youth.
Would you recommend Caminar Latino?
by Holly M. from Alpharetta, GA (2014-07-17 17:21:35.0)
I started volunteering with Caminar Latino in Sept 2012 and have very much enjoyed my time with the agency. There are many opportunities to use your skills and also build upon and learn new skills. I always felt very supported with good supervision during my time of not only volunteering with youth witnesses on Wednesdays but also at the agency office. I feel I have gained more than I have given at this agency and feel thankful for the honor to work with Caminar Latino. The families of Caminar Latino show incredible resiliency and the youth have taught me so much. There is a multitude of opportunities from youth group facilitation, working with the youth music program to providing administrative support at the office.
by N R. (2014-05-24 08:37:41.0)
Caminar Latino is an amazing organization. In addition to weekly group services, there are other opportunities to help like yard sales. Coming to Caminar is easily one of the highlights of my week. The program tries its best to consider your preferences in which group you volunteer with. Additionally, the staff members are incredibly supportive and make every effort to get to know the volunteers. I highly recommend volunteering at Caminar.
by Scot S. (2014-05-10 14:07:24.0)
I have volunteered at Caminar Latino for about one year and I have truly enjoyed my experience. Through Caminar Latino, I have had the opportunity to connect closely with many youth and make a positive difference for families experiencing domestic violence. Specifically, I help facilitate a youth group and help organize social and emotional learning activities. It was refreshing to find an organization that focuses on the strengths of its participants and that treats all staff, volunteers, and participants with respect. As a volunteer, I was invited to supervision meetings and my voice has always been valued. I am also impressed with the volunteer coordinator who is very organized and willing to go the extra mile for families and volunteers. Finally, Caminar Latino is flexible about matching volunteers with the type of work they want to do (e.g., working with young children vs. teens). Overall, I have been very happy with my experience at Caminar Latino.


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Hornsea pottery.
Hornsea is associated primarily with small ornaments that have cute little animals attached. These 'Fauna' ranges seem to be everywhere, and most families will have a few pieces between them.
Fauna items were not the only ranges produced by Hornsea, and in fact they were quite a small part of the product list. The company traded in an era of great innovation and their early work was manufactured on low budgets and used low tech methods. This has given these pieces a unique quality that is unmatched by modern hi-tech machinery.
During the half-century of production, the diversity of lines was immense and some were made only in small numbers and as a result, these pieces can be expensive. Variations abound, and items frequently turn up in a colourway previously un-documented. Instead of operating the modern j.i.t (just in time) principles of manufacturing, they prefered the woorsub method. (We're out of red so use blue).
Vases and other similar ornaments for display are greatly sought after as a classic decoration in the modern home and it is becoming difficult to assemble a complete set of many of these ranges without going to a lot of trouble.
As with most other potteries, Hornsea made many commemorative items to celebrate an occaision or event, but these tend to ebb and flow in popularity. The downwave though should be looked on as a good opportunity for a new collector to aquire pieces cheaply.
Use the links below to view a selection of the products.
Categories of Hornsea items.
- Early products. A diverse array of small ornaments.
- Tableware 1955-67. Practical domestic china wares.
- Vases, bowls & plant-holders. Larger pots and vases primarily for display.
- Fauna, Fauna Royal and Fauna Novelties. The well known posy vases with cute animals.
- Miscellaneous items
- Tableware, kitchenware and ovenware 1967-87. More recent wares for the kitchen and dining-room.
- Mugs, beakers and tankards A mug for every occasion.
- Commemorative items.


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Footfall levels across the UK fell last month as bad weather swept the UK, driving like-for-like (LFL) high street sales down 0.2 pert cent on last year, according to figures released today.
High street spend saw a "marginal decline", according to the BDO High Street Tracker, as sales over the second half of November were particularly poor as cold and wet weather kept shoppers away from stores to make early Christmas purchases.
Half term school holidays boosted fashion sales over the first week of the month, up 13.1 per cent LFL on the same week in 2011 though by week four, LFL growth decreased 6.9 per cent, leaving a total of -0.5 per cent in the sector over the month as a whole.
While demand remained subdued in non-fashion with sales reporting a rise of 0.5 per cent, sales across homewares also rose 0.5 per cent, a modest but significant improvement following five consecutive months of decline.
Online sales "were relatively subdued" the tracker noted, though non-fashion performed strongly and saw an uplift in sales overall.
While such a marginal improvement is unlikely to boost retailers' confidence in the run-up to Christmas, the GfK/NOP Consumer Confidence Index found last week that consumer confidence has soared eight points to -22, reaching its highest levels in 18 months ahead of the festive shopping period.
Don Williams, BDO's National Head of Retail and Wholesale, conceded that the figures are far from ideal, particularly at a time when a number of retailers, most recently electrical specialist Comet, have entered administration, though predicted that the inevitable Christmas rush will boost the high street.
"People will not cancel Christmas," Williams said.
"They are just following the trend of the Christmas period getting later every year thanks to extended opening hours and better online shopping services, and the atrocious weather has just given them another reason to delay their festive shopping.
"There is every indication this Christmas will be better than last year.
"Not everyone will get it right though and although the homewares sector has finally seen some growth, we continue to believe that there is a high risk that we will see further failures in the first weeks of 2013 once the festive sales period is over."


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Events for August 21, 2018
View all events for this month
View all events for this month
Keep in touch with the Kansas Historical Society's upcoming events and programs with our electronic monthly KSHS eNews.
Keep in touch with upcoming events and resources for the classroom with our electronic monthly KSHS Educator eNews.
6425 SW 6th Avenue · Topeka, KS 66615-1099 · 785-272-8681 · kshs.org · Contact the webmaster
© 2019 Kansas Historical Society


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Testimonies of news papers, magazines, and labor union can deteriorate a well-created corporate image. Simplest of controversies can be exaggerated by the media and spoil the name of the company. Controversies are born by the interference of organizations related to environment, religion, crime, politics, education and charity. Government, too, is another powerful and influential organization by itself.
Once the corporate image is created, it should be retained. It should not be like here today and gone tomorrow. This image should be reflected in all the brands and product line of the corporation. Even if one of the products isn't up to the mark, it will lead to confusion among the consumers and will hit the sales of the company. Like recently there was controversy about a particular contact lens solution of a company. It was supposed to be infecting the users with a rare disease. This not only affected the sales revenue of that particular product but also made the customers think and raise question about the authenticity of other products of that particular company.
Another company's products had hidden non-vegetarian ingredient in a vegetarian product. This led to the decrease of trust among the customers. In such a case the company should either advertise itself as a company selling non-vegetarian food or it should invest in promoting the company as vegetarian by introducing more vegetarian products. So the image of each individual product of the company makes up for the complete image of the corporation. And last but not the least, the image should be very realistic, truly representing its values and should leave a personal touch with the consumers.


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Описание презентации по отдельным слайдам:
Climate change. Global warming reveals itself in global temperature rise which can affect plants, animals and people in unpredictable way.
Energy consumption Huge consumptions fuel Huge amounts of coal and oil Global warming Trаvelling
Global warming can make lots of animals extinct, which will upset the balance of the environment. Hypothesis:
Red book of Arkhangelsk region Badger Барсук Humpback whale Горбатый кит Raccoon Енотовидная собака Polar bear Полярный медведь Weasel Ласка Flying squirrel Летяга Grey seal Серый тюлень
Researching Wildlife is nor able to evolve rapidly, that`s why most of the existing species are under a very serious threat. We asked people of any ages to find out how they feel about the global warming effect on wild animals and birds
Questions Answers 1.Do you believe global warming is a threat to animals? Yes. No. I don`t know I don`t care. 2.Do you believe that global warming will bring a considerable number of species to extinction? Yes. No. I don`t know I don`t care. 3.Do you believe that global warming will upset natural wildlife balance? Yes. No. I don`t know I don`t care. 4.Do you think that it may happen during your lifetime? Yes. No. I don`t know I don`t care. 5.Do you think people need to do something to stop or to slow down the process of global warming Yes. No. I don`t know I don`t care.
Conclusion: If we want to understand our prospects and avoid catastrophes and disasters, we shouldn`t ignore the fact that world is getting warmer and should try to find out more about global warming.
Исследовательская работа по теме "Global Warming" выполнена учащимися 10 класса, изучающих английский язык по УМК "Enjoy English" (М. З. Биболетова) при изучении темы "Civilisation and progress. Ученики выполнили данную работу под руководством учителя Даниловой Нины Анатольевны. В процессе работы была использован метод проектов, который является чрезвычайно перспективным в изучении иностранных языков. Работа состоит из презентации и сообщения учащихся, подготовленным в результате проведённой исследовательской работы.
Global Warming. Climate Change
Global warming and climate change are very hot topics today on TV. Lots of scientists, media people and even businessmen express their concern about possible consequences of climate change. Is it just a buzzword or could it really affect our life? (Слайд 1)
Global warming reveals itself in global temperature rise which can affect plants, animals and people in unpredictable way. Why do people talk about it so much? As scientists report, the average temperatures have risen by about one degree in the last 150 years. Do we really need to worry such a little bit? The ice caps of the Arctic and Antarctica are melting. Most researchers insist that even a one-degree rise can start a chain of irreversible damage to the environment. (Слайд 2)
Most people think that the main reasons of global warming are
Huge energy consumptions.
Buying big off-road vehicles.
Burning huge amounts of coal and oil.
Waste production. (Слайд 3)
I would like to talk about influence of global warming on animals in the world and especially in our region.
The hypothesis is: global warming can make lots of animals extinct, which will upset the balance of the environment. (Слайд 4)
Now let's listen to some facts that will confirm or reject the hypothesis.
Now and again researchers in the Arctic region find a considerable number of dead bears which just float in the sea. The course of their death is drowning. In spite of the fact that polar bears are strong animals and can swim quite well, they are not very good at swimming long distances and at diving. While hunting they prefer swimming among ice floes. When, due to a warmer climate, the water is ice free, they don't have an opportunity to hunt seals jumping from one ice floe to another. They have to hunt in the water, which is less successful and very risky. A slight temperature rise put the polar bear at risk of extinction. (Слайд 5)
Global warming and some human activities, such as poaching, the impact of pesticides, destruction of animals' habitat, wars and the pollution of the environment bring some species to extinction. For example, millions of bees' colonies have died from the virus CCD, which has spread from the territory of Israel. Pesticides and chemicals used in agriculture weakened the immune system of bees. (Слайд 6)
The costliness of ivory leads to the death of about 60 thousand elephants in Africa and Asia every year. (Слайд 7)
Global warming affects animals in our region. Lizards didn't live in our area some years ago, but now we can see them in our forests and dachas. Some species of fish have come to the Northern Dvina from southern rivers (for example a bald bream).
You can see the names of some extinct animals from the Red Book of Arkhangelskaya region. (Слайд 8)
To find out if people are aware of the problem, we conducted a survey. 12 persons took part in it. Their ages range from 16 to 70. The analysis of the results proves that most people are aware of the problem. Only 3 people out of 12 don't care about this problem. The most of people believe that some measures need to be taken. But 20 percent are not ready to do something themselves. (Слайд 9)
And so we have studied the results and have come to the conclusion that most of people are aware of this problem, because people understand that wildlife is not able to evolve rapidly, that's why most of the existing species are under a very serious threat. (Слайд 10, 11)
If we want to understand our prospects and avoid catastrophes and disasters, we shouldn`t ignore the fact that world is getting warmer and should try to find out more about global warming. (Слайд 12)
How can we help our planet?
Save paper. Plant trees. Sort trash. Apply energy saving technologies. Save water. Educate people. Reduce consumption. Our planet is so beautiful and fragile. Let's help it! (Слайд 13 - 19).
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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Rob Gardner, Digest Janitor Contents: Request for Root Beer Recipies (Mark Peacock) RIMS getting hot again. (CHARLIE SCANDRETT) replacement spigots for 10 gal gott cooler (Chuck E. Mryglot) Dixie Cup Brewfeast (SCHWAB_BRYAN) SA Triple Bock attempts (Guy Mason) More on multi yeast breweries (Jim Busch) Re: More RIMS Questions (Jeff Berton) Re: REPITCH'ing (Mark C. Bellefeuille) pitching rate of yeast (Mark C. Bellefeuille) Green Beer! ("Jeffrey W. Van Deusen") Oops: Virtual Great American Beer Festival (Shawn Steele) sanitizers and false bottoms (Mark Kirby) cornelious (sp?) fitting (Jeffrey B. Bonner) Transplanting Hops (Paul Sovcik) Disturbing E-mail. (Russell Mast) Illegal Homebrewing (hadleyse) Lactic acid in wit bee (kit.anderson) pub talk (Bryan L. Gros) RIMS spray ball? (Tim Laatsch) Re: sanitizing caps /free yeast slurry /rushing the growler (Brian Pickerill) Conversion Temps/Nukie Brown (Rob Reed) Juicing Apples for Cider (Nicholas A. Franke) Thanks/New Beers (Ray Ownby)
****************************************************************** * POLICY NOTE: Due to the incredible volume of bouncing mail, * I am going to have to start removing addresses from the list * that cause ongoing problems. In particular, if your mailbox * is full or your account over quota, and this results in bounced * mail, your address will be removed from the list after a few days. * * If you use a 'vacation' program, please be sure that it only * sends a automated reply to homebrew-request *once*. If I get * more than one, then I'll delete your address from the list. ****************************************************************** ################################################################# # # YET ANOTHER NEW FEDERAL REGULATION: if you are UNSUBSCRIBING from the # digest, please make sure you send your request to the same service # provider that you sent your subscription request!!! I am now receiving # many unsubscribe requests that do not match any address on my mailing # list, and effective immediately I will be silently deleting such # requests. # ################################################################# NOTE NEW HOMEBREW ADDRESS hpfcmgw! Send articles for __publication_only__ to homebrew at hpfcmgw.fc.hp.com (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., to homebrew-request@ hpfcmgw.fc.hp.com, BUT PLEASE NOTE that if you subscribed via the BITNET listserver (BEER-L at UA1VM.UA.EDU), then you MUST unsubscribe the same way! If your account is being deleted, please be courteous and unsubscribe first. Please don't send me requests for back issues - you will be silently ignored. For "Cat's Meow" information, send mail to lutzen at alpha.rollanet.org ARCHIVES: An archive of previous issues of this digest, as well as other beer related information can be accessed via anonymous ftp at ftp.stanford.edu. Use ftp to log in as anonymous and give your full e-mail address as the password, look under the directory /pub/clubs/homebrew/beer directory. AFS users can find it under /afs/ir.stanford.edu/ftp/pub/clubs/homebrew/beer. If you do not have ftp capability you may access the files via e-mail using the ftpmail service at gatekeeper.dec.com. For information about this service, send an e-mail message to ftpmail at gatekeeper.dec.com with the word "help" (without the quotes) in the body of the message.
---------------------------------------------------------------------- Date: Mon, 25 Sep 95 06:42 EDT From: Mark Peacock <mpeacock at oeonline.com> Subject: Request for Root Beer Recipies On behalf of my pregnant sister, I'm asking for a couple of good root beer recipies. I've seen them posted here before, but ignored them -- no need to brew anything without alcohol, I thought. I obviously didn't think enough. Given the number of times root beer recipies have been posted, private e-mail is probably the appropriate response to this request. ObBeer: It's amazing how easy home brew aging experiments are when you're on the road for 5 days a week. Regards, Mark Peacock mpeacock at oeonline.com Big Business on the Web: http://oeonline.com/~mpeacock/bbusiness.html Return to table of contents
Date: Mon, 25 Sep 95 21:27:12 +1000 From: CHARLIE SCANDRETT <merino at ozemail.com.au> Subject: RIMS getting hot again. Recently Jim Busch and Dion Hollen posted, Dion><In fact, a RIMS system is Dion> < *the* most reliable way to produce consistently excellent beer. Jim> I find this statement very hard to stomach. In my mind, there is Jim> nothing about a RIMS that allows it to make more reliable beer Jim> than a traditional fired and well designed system. In fact, I Jim> venture to suggest that in my 1 BBl pilot system, it is more Jim> reliable and consistent than any RIMS one BBL system could ever Jim> be. Dion>Maybe with *you* at the controls, but what if somebody distracts you Dion>just when you were about to stir the mash?? Jim> The key to any system is good even heating, good mixing of Jim> the goods and good brewers practices, non of which is exclusive Jim> to a RIMS system. Dion>I totally agree with this statement. However, even though these Dion>qualities are not exclusive to a RIMS, it is my contention that a RIMS Dion>will more consistently produce these qualities than any hand stirred Dion>mashing system. Gee fellas, they are both heat exchangers and if you ignore first principles they'll both give you trouble. Jim is right in saying there is nothing especially reliable about RIMS, or new either. Heating viscous fluids using continous process heat exchangers has been around since last century. This one has a new name and sparges during mash too! However the fact that it might over sparge steered me away from it. RIMS is a heat exchanger, usually with a bloody small exchange area, a bloody large temperature differential, and the problem of maintaining turbulent flow in a viscous fluid in a small space. For those who missed my post on heat exchangers in wort cooling, "turbulent flow" is when the boundary layers that form at a fluid/solid interface during laminar flow are broken down. Then, heat convection replaces transmission through this insulating boundary layer. The "overall coeficient of heat transfer" jumps from about 1.25 kW/m2K to 12.5 kW/m2K , 10 times the efficiency! Because RIMS usually has a small heat area, (the surface of the element), the setup is suseptible to scorching and variable heating efficiency especially if the pump speed is close to non-turbulent flow. The usual remedy has been to build electronic controls. There are very complex formulae for calculating turbulent flow, but 1/10 of a metre per second is pretty safe with wort in a 1 inch tube. I suggest that RIMS designers maximise their heating areas, in order to lower their temperature differentials, and increase their pump speeds and keep them constant. Also calculate how many recyclings occur during your RIMS mash and ask yourself "would I conventionally sparge this much? Maybe a pH paper in a clear plastic hose would be a useful addition to my system to prevent over extraction of phenols?" Jim extols the virtures of "good even heating", that is the first principal of any exchanger setup. Dion, who RIMS stirs his mash with a pump assumes Jim stirs his with a spoon? I have a machine driven stirrer, a PID controlled gas pressure valve and a gas heater under a inverted cone hot-gas/metal/fluid heat exchanger.(ribs under it absorb the heat from the gas) I have a large area of exchange, which allows a controlled but low temperature differential, and the blade type stirring arms rotate quickly and close enough to the cone, preventing scorching. I can stop the arms and inject steam into the thick part for gelatinization of starch. Maybe Jim uses electricity, buckets of hot water, or even wood as a heat source, but I think he is saying "keep it simple, it's more controllable".(that's been his criticism of some of my more gadgety proposals) His is a batch process heat exchanger, but the electronic controls and machine stirring of RIMS, used in any well thought out design, would produce similar stability with less tendency to scorch. Yes, with external heaters, machine stirring (faster than turbulent flow) is more reliable, especially if you have a busy phone life as Dion suggests. However a large heat exchange surface is essential, lower temperature differentials are easier to control. Electronic temperature control, especially PID, is also great, a number of sensors and an averaging function is tops. None of these functions is exclusive to any heat exchanger design, but simpler designs are just that.. Personally, I'd swap all my gadgets for another 10 years experience and a bit of sixth sense! Charlie (Brisbane Australia) "This is not a flame, it's an infusion!" CS Return to table of contents
Date: Mon, 25 Sep 1995 10:23:15 -0400 From: cem at cadre.com (Chuck E. Mryglot) Subject: replacement spigots for 10 gal gott cooler Hi, I'm interested in hearing from anyone who has purchased a Gott replacement spigot from the US Plastics catalog... specificly, which item, model number, etc... Regards, ChuckM Return to table of contents
Date: Mon, 25 Sep 95 09:56:04 CDT From: SCHWAB_BRYAN at ccmail.ncsc.navy.mil Subject: Dixie Cup Brewfeast Hello out there!! Need information on the upcoming Dixie Cup Brewfest if anyone knows the specifics and can relate them to me. Thank-you Bryan Schwab SCHWAB_BRYAN at CCMAIL.NCSC.NAVY.MIL Return to table of contents
Date: Mon, 25 Sep 95 9:06:38 EDT From: Guy Mason <guy%opus at adra.com> Subject: SA Triple Bock attempts Greetings to the Collective, Has anyone out there had any success in trying to duplicate SA triple bock? I've got a decent doppelbock recipe that I was going to add some maple syrup to, but I thought I'd tap (all puns intended) the Collective Wisdom first. Any recipes and/or hints would be greatly appreciated. - -- o o \ / M A T R I X o--o / \ O Guy Mason voice: 203-944-2020x190 o \ / guy at matrixNet.com fax: 203-944-2022 O--O--O / \ MATRIX, 2 Trap Falls Road, Shelton, CT 06484 O O Return to table of contents
Date: Mon, 25 Sep 1995 11:08:28 -0400 (EDT) From: Jim Busch <busch at eosdev2.gsfc.nasa.gov> Subject: More on multi yeast breweries Ken writes about multi yeast breweries: <Yeast tend to hide in a brewery in inconvienant places. The most frustrating <place seems to be in the filter. The filter is a very difficult piece of <equipment to clean. Since the beer is filtered before it goes to the <brightening tank, cross cantanimation could occure before the beer is <conditioned. Why not clean the filter: 1. filter paper is expensive, most <breweries try to run more than one batch through the paper. Plate frame filters, the one using pads, are intended to be used once , maybe twice and thrown away. It is costly, but cross contamination is a worse problem since one customer with a bad experience tells 10-20 of thier friends. < Labor equals time. Time is money. Actually, labor costs are pennies in the grand scheme of brewery finance. The big ticket items are packaging, interest on capital and facility costs/ insurance. You'd be amazed at the cost of insurance for a brewpub (your serving alcohol??!, your gonna pay for that ....) <Fermentation tanks and conditioning tanks also require sanatation and <thorough cleaning. Most operation seem to run several batches through before <giving the tank a real scrub down though most operations do rinse the tanks <between each batch. Not the way to run a brewery. Empty tank, vent CO2, rinse tank, add 20-50 gals hot water and caustics, CIP. Empty tank, add 20 gal iodophor, CIP, empty tank fill wort. Very basic. Unitanks != scrubbing! This is typically done by one brewer as he brews the next wort. It only takes a few minutes to cycle, and the CIP pumps run for 20-30 minutes while the brewer does something else. <Multi <yeast breweries would require more fermentaton tanks to keep the yeast <cultures seperate. See above, unitanks hold any product at any stage. <Most breweries buy yeast from the major yeast producers in varying volumes. <Wyeast is a major supplier in this area. Most brewers do not build a starter <from a slant but from rather large cultures. Replace "most" with "some" in above. Most breweries I deal with grow from a culture. Cultures of Weihenstephan come on a dry cotton ball. Others come on slants. Think about it, you have a constant supply of wort, it is rather simple to step up cultures when you have readily available oxygenated wort. <The main object of a brewery is to make money so the doors stay open. Of course. And by offering more diverse range of beers you will get a wider audience and make more profits by selling more beer. Not a flame, just relating how "most" breweries operate around here, using several strains of yeast. Good brewing, Jim Busch busch at mews.gsfc.nasa.gov "DE HOPPEDUIVEL DRINKT MET ZWIER 'T GEZONDE BLONDE HOPPEBIER!" Return to table of contents
Date: Mon, 25 Sep 1995 11:12:05 -0400 (EDT) From: jeff344 at voodoo.lerc.nasa.gov (Jeff Berton) Subject: Re: More RIMS Questions Harlan Bauer writes: >1. What is an appropriate recirculation rate in a RIMS system, or what is >the ideal range? What are the variables that affect optimum performance? I use a March MDX-1/2 magnetic drive pump with a speed controller in my pony keg-sized RIMS, which delivers a maximum rate of 5.5 gal/min at zero head. This works well for my typical 10-14 pounds of grist batches. Although I haven't experimented with reduced pumping rates to determine what the minimum acceptable rate might be, a high rate seems prudent minimize temperature gradients within the mash and to minimize scorching in the in-line heater. I have not, by the way, seen any scorching in my 1000-Watt system, and my mash temperature gradients are small. >2. How is the recirculated wort re-introduced to the top of the grain-bed >without disturbing it? A sparging mechinism wouldn't work because the grist >initially recirculated would clog the holes. To evenly distribute the heated wort throughout the tun, I split the flow coming back into the tun a couple of times using hose-barbed "tee" fittings and plastic tubing. I submerge each of the four exit tubes just under the grain surface to minimize foaming and hot-side aeration. With a lid on the tun, however, only steam exists inside, so I don't think there's much risk of HSA. >3. Are there any clever devices that can be placed in-line to heat the >recirculating wort for step-mashing, or to maintain temperature during a >single- step infusion? I'm thinking of some species of electric hot water >heater element encased in a piece of pipe plumbed in-line which the >recirculating wort could pass over/thru, but I'm open to suggestions. I use a 1000-Watt immersion heater encased in some copper fittings. I put the heater just downstream of the pump and control its output with a high-load dimmer switch. As I've posted here before, I find that the manually-controlled dimmer is a simple way to maintain temperature rests without building a complex electronic thermostat. A detailed description of my RIMS has been in the digest's archives (ftp.stanford.edu) for some time. It can be found at /pub/clubs/homebrew/beer/docs/rims_setup. - -- Jeff Berton, Aeropropulsion Analysis Office, NASA Lewis Research Center jeff344 at voodoo.lerc.nasa.gov Return to table of contents
Date: Mon, 25 Sep 1995 08:17:16 -0700 (MST) From: mcb at abrams.abrams.com (Mark C. Bellefeuille) Subject: Re: REPITCH'ing On the repitching thread: I usually don't repitch. My problem with repitching is mostly time based. (ie: yeast washing involves canning water and then carefully washing dregs.) However; for those who argue pitching on top of the dregs of your last batch: I also object to reusing a carboy which has a 2" 'brown scum' "ring around the collar". Last night I think I came up with a method which will allow me to repitch more often. The brew season is just beginning here in the desert. (I don't like to brew with the temp outside is over 110F. Holding mash temps is easy; standing over the: mashing, sparging, boiling, CF chilling (there's an interesting subject!), is not much fun.) Last week I brewed a 'tiny' beer for my wife. With the help of 8oz of London Ale yeast slurry from a local microbrewery. Yesterday I brewed an IPA. When I started my CF chilling I racked the tiny off the trub and yeast into a secondary for dry hopping. I then redirected some of the chilled green beer into the primary. This got everything into solution. I then used the same racking setup to start a siphon into a 1500ml pyrex flask/beaker allowed this to settle while the chilling completed and pitched 1/2 into each of my carboys. I had blow off in the 7.5gal in 3hrs. It looks like I provided enough space in the 5gal (it was active in 3 also). The important step which does *not* get noted above is that I was able to clean my *dirty* (I know it was still sanitized enough for brewing; but, it did look nasty.) carboy while the 1st one was filling. I believe this would work for immersion and single carboy brewers as well. The IM's could 'quick chill' a pint and use it to get the yeast cake into solution. The single carboy (or bucket) types could also use this method (although the washing step would add some time to the total brew day). I do think that the use of Iodophor as a sanitizing agent plays a large role in my setup. By using 15ppm and 5 min contact time I'm able to skip the constant rinsing of bleach users while still being assured of good sanitation. Next weekend it's 10gal of porter, then on to the stouts (with repitching of course!). Good brewing, Mark Return to table of contents
Date: Mon, 25 Sep 1995 09:15:29 -0700 (MST) From: mcb at abrams.abrams.com (Mark C. Bellefeuille) Subject: pitching rate of yeast MAURAPAT at aol.com askes about pitching rates of yeast slurry from a brewpub. At our last Brewathon Bremiester's Anonymous used ~5oz of yeast slurry per 5gals. All brewers reported 3 day primary ferments (some complained of 3am blowoff volcanos :-). No one used starters. (London Ale, W=1028) (We brewed 441 gallons in 1 day with 25 brewstations.) The slurry you will get has just settled out. It's fresh and waiting for more malt sugar. Don't mess with it, just pitch it. (the brewmaster did say to wait no longer than 48hrs.) With that said: I couldn't use the 8oz that I got on a Sunday. So I did make 12oz of 1.035 OG just to give it something to live on until I could brew. I was able to brew on Tuesday so I probably didn't need to *feed* it. Good brewing, Mark Return to table of contents
Date: Mon, 25 Sep 1995 12:32:30 -0400 (EDT) From: "Jeffrey W. Van Deusen" <VANDEUSEN001 at WCSUB.CTSTATEU.EDU> Subject: Green Beer! Scott asked about how to get the green in his proposed green beer. At a local health food store I saw small packets of what was called (I think) "green magna". It is derived from edible blue-green algae and also has a barley base! It's all natural with no artificial garbage, and it was only about $0.40 cents per package. It's a small quantity that you get (perhaps only 15 or 20 grams), so you may need to use more than one to get the desired results. As far as when to add, I would suggest right after the boil, but before chilling the wort. I have bought some of this stuff myself, and will post my results when I use it. Jeff in Danbury, CT Return to table of contents
Date: Mon, 25 Sep 1995 09:50:41 -0600 From: Shawn Steele <shawn at aob.org> Subject: Oops: Virtual Great American Beer Festival Hi, our access provider (Colorado SuperNet) had e-mail problems when I sent this originaly, so I don't know if it made it or not. My apologies if this is a duplication. - shawn Subject: Virtual Great American Beer Festival Spread the news! Virtual Great American Beer Festival October 5-7, 1995 There will be a virtual gathering on the World Wide Web for the 1995 Great American Beer Festival from 6:00 p.m, Thursday, Oct. 5, through midnight, Saturday, Oct. 7, Mountain time. This virtual GABF will coincide with the 14th annual Great American Beer Festival in Denver, Colorado. This event promises to be the largest, most exciting, domestic beer celebration to date, with more than 1,345 different beers from over 335 breweries. Visit the Virtual GABF on the World Wide Web at: http://www.aob.org/aob/gabf/virtual.html Our on-line events will include discussions with people at the Great American Beer Festival through our beer pages, as well as other beer enthusiasts around the world. Visit our web site to find out which beers and breweries will be featured during the Virtual GABF. On Saturday the 7th, the Professional Panel Blind Tasting results will be posted! Enjoy the Festival, Shawn Shawn Steele Webmaster Great American Beer Festival (303) 447-0816 x 118 (voice) 736 Pearl Street (303) 447-2825 (fax) PO Box 1679 shawn at aob.org (e-mail) Boulder, CO 80306-1679 info at aob.org (aob info) U.S.A. http://www.aob.org/aob (web) This information is subject to change. Great American Beer Festival is a registered trademark and GABF is a registered service mark of Brewing Matters. Return to table of contents
Date: Mon, 25 Sep 1995 13:08:58 -0400 (EDT) From: Mark Kirby <mkirby at isnet.is.wfu.edu> Subject: sanitizers and false bottoms Some sanitizer questions for the collective: 1). Has anyone tried Betadine (tm) surgical scrub for sanitizing? I noticed that the titratable iodine for this is usually 0.75% vs. 1.25% for B.T.F. (tm) so one would have to incorporate the appropriate correction factor, but the two look and smell a lot alike and come in similar containers, as if they were produced at the same facility. It's available through veterinary and other sources at a substantially reduced price (supposedly). Any experience? 2). Any info or experience with C-brite? I found this at my local homebrew shop. It's supposed to be a NO-RINSE chlorine-based sanitizer. Again, any experience? ____________________________ On the issue of false bottoms for 1/2 BBl systems, I've found the 9" diameter perforated SS plates work extremely well and are hassle-free. The false bottom is smaller than the opening for the lid so you can just drop it in (i.e. no hinges or special slots to mess with). Run the siphon tube through the center of the false bottom to the center of the domed bottom of the keg, leaving about 1/8 to 1/4" of space for the siphon to pull up the wort, and you'll only lose 10ml or so of wort after sparging/boiling (makes a great hop strainer too). The biggest advantage I've found with it is the ability to avoid scorching the wort. There's enough space between the edge of the false bottom and the side of the keg to allow me to stir while heating, thereby keeping things circulating and heating evenly. Seems to me this would be tough to avoid if you're heating over a burner in a system with a false bottom that completely covers the bottom. Of course, YMMV. At any rate, I referenced Martin Manning's excellent article in Brewing Techniques last year when I was putting my system together. Highly recommended!! Todd K. Return to table of contents
Date: Mon, 25 Sep 95 10:11:20 PDT From: Jeffrey B. Bonner <t3345 at fel1.nfuel.com> Subject: cornelious (sp?) fitting When I first started kegging I purchased 2 coke type kegs and an old '56 refrigerator from a local homebrewer that was going into the Army. I found kegging to be SO fast and easy I kicked myself for not doing it sooner (this is similar to the all grain experience...just do it!!!!). Anyway, I like it so much I bought 4 more kegs. As it turned out they were the pepsi style. Now the question: Is it possible to put pepsi style fittings on coke kegs or are the diameters different? I know for example that my two coke keg fittings are not inter- changeable whereas all my pepsi kegs are. Any ideas. I would like to use those coke kegs if at all possible. Thanks in advance. Private email is o.k. If I get varying answers I will post two or three of them. - -- Jeffrey B. Bonner Office: (509)375-8741 Fax: (509)375-8006/8402 email: jbb at fred.nfuel.com (work) nukebrewer at aol.com (home) jbbonner at comtch.iea.com (home) Current Project: KS1 Spent Fuel Pool Criticality Analysis It often shows a fine command of language to say nothing. Return to table of contents
Date: Mon, 25 Sep 95 12:42:15 CDT From: Paul Sovcik <U18183 at UICVM.CC.UIC.EDU> Subject: Transplanting Hops Well, it is fall here in Chicago and the hop harvest has come and gone. I am now faced with the necessity of removing my hop plants from the ground since I'm moving. Anyone have any suggestions on how to transplant hops this late in the season? I have spent three years working on these plants and I would hate to dig them up and end up killing them. Thanks! -Paul Paul Sovcik PJS at uic.edu University of Illinois at Chicago College of Pharmacy Return to table of contents
Date: Mon, 25 Sep 1995 13:57:42 -0500 From: Russell Mast <rmast at fnbc.com> Subject: Disturbing E-mail. Hello, I recently recieved a piece of very disturbing, unsolicited e-mail. It was racist propoganda, and the sender information was forged. I manage to recover some of the headers, and it appears to have originated at astro.u-strasbg.fr or cdsxba.u-strasbg.fr. I am on several mailing lists, and I am writing each one asking if anyone else has received this mailing, or recognizes those addresses, or has other information for me. Please respond by PRIVATE e-mail to me. Thanks for your time, and sorry about the bandwidth. -Russell Mast Return to table of contents
Date: Mon, 25 Sep 95 15:19:59 EDT From: hadleyse at pweh.com Subject: Illegal Homebrewing I was surprised to find out recently that homebrewing is not legal throughout the U.S. I thought that a law had passed under President Carter that legalized it. Does anyone know what states homebrewing is considered illegal and why it hasn't been legalized? Thanks in advance. Scott Hadley Return to table of contents
Date: Mon, 25 Sep 95 15:22:58 -0500 From: kit.anderson at acornbbs.com Subject: Lactic acid in wit bee I just had a wit beer win 2nd runner up best of show. The judges commented that the lactic sourness tasted like it was added artificially. Well... it was. The pH of the finished beer was 4.8 and it definitely lack tartness. I usually adjust down to 4.2 with C&B acid blend. Is there another acid I could be using to avoid the roughness? Malic, perhaps? What do other brewers do to lower the pH? Pediococcus takes too long. This was judged 9 days after brewing. Here's the recipe for those interested: Kit's Wit - --------- 6 gallons 2.5 lb Ireks lager malt 2 lb Hugh-Baird pale malt .5 lb Breiss vienna 3 lb wheat malt 1 lb flaked wheat .75 oz H. Hallertau 4.2% at 60 min .5 oz H. Hallertau at 20 min 1/2 tsp ground coriander in secondary 1/2 tsp dried orange peel in secondary 500 ml Brewtek Belgian Wheat yeast RIMS system Protein rest 132F 20 minutes Conversion rest 152F for 40 min Mash out 168F Sparge water adjusted to 5.2 pH with C&B acid blend Aerated 1 hour Ferment 7 days at 68F. Kegged and pressurized. Adjust final pH to 4.2 with C&B acid blend. OG 1048 FG 1009 Kit "Travels With Chiles" Anderson Bath, Maine <kit.anderson at acornbbs.com> * Return to table of contents
Date: Mon, 25 Sep 1995 13:08:46 -0700 From: bgros at mindseye.berkeley.edu (Bryan L. Gros) Subject: pub talk >From: Jim Busch <busch at eosdev2.gsfc.nasa.gov> >Subject: More pubs/yeasts > >Thomas writes about mega marketing: > ><This study clearly proved that people buy what they are ><told to buy, only the names and market segments change. The beer doesn't ><matter. > >I wouldnt want to make any investment decisions based on this market >study! The fact of the matter in the micro/craft segment is that beer >*does* matter. And its going to matter even more as the inevitable >shakedown in the industry hits. Consumers are going to get more educated >and have more choices and this will be good news to the best craft brewers >and the not so good will fall by the wayside. Sierra Nevada is enormously >successful for many reasons, but consistent high quality beers are the >first reason. > It seems to me that you can't run a business by counting on the ignorance of your consumers. Unless you're talking about a large scale operation, marketing may get people in the door, but quality (beer and food) is the only thing that will keep them coming back. And as Jim mentioned regarding lager breweries, capital would seem to be a good indicator of future success. In the Bay Area (which may be a unique part of the country in this respect), there is a definite popularity of getting fresh vegetables delivered to your door; farmer's markets are expanding like crazy, fruits and veggies which are in season are big; backyard herb gardens are a status symbol; freshly roasted coffee from the local cafe is big; local bakers offer a big variety of freshly baked loaves. And of course fresh, quality beer is popular and growing. These trends seem to be only expanding in the future, as the success of Starbucks, Red Hook etc. illustrates. The majority may not buy into all this (just like Red Hook will never threaten A-B), but a significant market is there. - Bryan bgros at mindseye.berkeley.edu Return to table of contents
Date: Mon, 25 Sep 1995 13:58:32 -0400 (EDT) From: Tim Laatsch <LAATSCH at kbs.msu.edu> Subject: RIMS spray ball? Hey All, Harlan brought up a question about garden-variety sprinklers to reintroduce heated mash liquor to the mash/lauter-tun in a RIMS. I've been wondering about this also. On a recent tour of Bell's, I was told that their mash/lauter-tun has a spray ball valve in the top for even distribution of recirulated runnings. I asked (in horror!) about (you knew it was coming...) HSA and the guide said that the spray ball is above the liquid surface of the mash and they still don't have any trouble with oxidation. It seems as if I merely think about oxygen and I get oxidation, so why the discrepancy here? If the spray ball valve above the liquid surface is OK, could I find and use one for my 1/2 bbl RIMS (under construction)? I would also be interested in hearing about other methods of recirulation with minimal grainbed disturbance. Would a small spray valve like you find on a hand-pumped herbicide-type sprayer be too constrictive even on the "out" side of the pump? Questions, questions...... - ----------------------------------------------------------------------------- On a related matter... My question regarding addition of dark-roasted malts to the lauter-tun AFTER manual recirculation was completely ignored. Experimentation was my only alternative! I added 3/4 lb Briess chocolate malt and 1/4 lb Briess black patent malt to the top of the grainbed after the runnings had clarified and then I sparged right through the dark malt. The technique resulted in very good color and flavor extraction, but the I think the roasted malt nose may have suffered just a bit. The brown porter showed no signs of oxidation going into the secondary and has a very nice nutty-roasted flavor and dark brown color. My hopes are high that I may have finally found a way to prevent HSA when using dark malts with my "Crap-ap" lauter-tun. (Recipe available upon request.) Brew on, Bones *=============================================================================* | Timothy P. Laatsch | email: laatsch at kbs.msu.edu | Aspiring | | Graduate Student-Microbiology | biz phone: 616-671-2329 | All-Grain | | Michigan State University/KBS | fax: 616-671-2104 | Homebrewer | | Kalamazoo, MI | obsession: Pale Ale | & Scientist| *=============================================================================* Return to table of contents
Date-Warning: Date header was inserted by BSUVC.bsu.edu From: 00bkpickeril at bsuvc.bsu.edu (Brian Pickerill) Subject: Re: sanitizing caps /free yeast slurry /rushing the growler Doug Flagg <dflagg at agate.net> says he doesn't bother sanitizing his caps: I'm not surprised that you haven't had any problems. I have no hydrometer flask, so I use a small vase. It's pretty large as hydrometer flasks go, so I have to add about 12-14 oz of beer to get a reading. On my last 5-6 batches, I've been bottling the beer from the flask with no sanitation. On the last batch, I even tasted the beer from the flask before bottling it. Guess what? None of the 5-6 bottles has had any detectable spoilage, and I let them age unually about 2 months. I didn't sanitize the bottle, the corn sugar, the caps, nothing. It was clean, but not sanitized. (I'm always expecting these to blow--I open them with oven mitts on and store them in a metal can.) Of course, YMMV, but IMO it's worth tempting fate with ONE bottle per batch. I would just drink it flat otherwise, since I'm kegging. Of course it's well known that there's a lot less risk that this point, but still a potential for infection. I'm not arguing against sanitation, just relaying a data point. - ------------------------------ >The brewer from my favorite brewpub has graciously agreed to give me a >container of slurry for use in my homebrewing efforts. My question is, how >much of this slurry should I use for a 5 gallon batch? 1 cup? 1/2 cup? 2 >cups? I'm assuming I'll also need to make a starter before pitching. Anyone >have any experience in this area? Oh, no, don't make a starter! Just get about a quart of slurry. Yippee! - ------------------------------ >to go in buckets. It was common practice for a father to send his >young son down to the corner tavern to get a bucket of suds. How times have changed. If you did that today, he'd better be 21 or you'd probably be arrested for child abuse. Maybe it was "rushing" because you'd have to get home in a hurry or it'd be flat. Return to table of contents
Date: Mon, 25 Sep 1995 18:00:22 -0400 (CDT) From: Rob Reed <rhreed at icdc.delcoelect.com> Subject: Conversion Temps/Nukie Brown > > From: Chris Barnhart <cbarnhar at ria-emh2.army.mil> > > Subject: RE: Extract Efficiency > > > This got me to thinking (Good thing :')). Isn't extract efficiency > > a measure of how completely you convert the mash from starchs to > > sugars (both complex and simple)? Within limits the temperature is > > irrelevant to EE. Wouldn't temperature's primary effect be the > > speed at which the converson takes place (as long as you don't > > denature the amylases stopping conversion completely). I would > > assume that temperature primarily influences the fermentability > > of the wort. Thoughts? > > I'm under the impressoin that EE also takes into account how much of those > sugars you get out of the mash into the brew kettle. I'm not sure how > temperature would affect this, either. One important factor required for good conversion (reasonable EE) is to insure the mash reaches gelatinization temperature. I think it is 149F for barley malt. Gelatinization must occur to expose starch particles to enzymes in the mash. It follows that mash temperatures must also spend a finite time - depending on your malt - above gelatinization temps to convert the majority of starches. I also seem to remember that a higher weight of sugar is obtained from a given weight of starch when simple sugars are made as opposed to dextrins. I don't have Principles... or M&B Science handy, but doesn't the process of hydrolysis of starch consume water, thus adding to the weight of sugar produced. Can anyone verify this? _____ CLAY at prism.clemson.edu writes: > Subject: Newcastle Brown Ale > Recipe? Source of the distinctive flavor? Thanks in advance? I noticed a pronounced estery flavor when I have had NBA in the past. If you want to make esters, I'd suggest fermenting your beer at higher gravity and then diluting with boiled, cooled water prior to packaging. Higher temperature fermentation (75F+) and certain yeasts also produce higher levels of esters. I'd suggest a recipe similar to Papazian's for NBA: 2.5oz. Chocolate malt 2.5oz. Roasted Barley 1# 40-80L Crystal malt 5# DME (M&F, not a dextrinous one like Laaglander) or 8# pale malt If you all grain, I'd mash low: NBA is moderately dry. 25 total bittering units (that's about 6 AAUs in a 1.050 boil) Finishing hops optional - I'd use 1 oz. or less Wyeast 1007 (my choice) Cheers, Rob Reed Return to table of contents
Date: Mon, 25 Sep 95 22:30:19 PDT From: NAFRANK at pop03.ca.us.ibm.net (Nicholas A. Franke) Subject: Juicing Apples for Cider I got the bug to make cider this year. So I tried in vain to juice several bushels of apples with a wine press my girlfriend bought me for my birthday. I tried cutting the apples into very small pieces. I tried putting a long bar on the handle of the press for leverage. I tried a bigger press at our local homebrew shop. Nothing worked. My last resort was that I was going to buy a food processor to chop the apples into little bits, and then try pressing them again. I had to do something, because I had seven bushels of apples and pears sitting in my Southern California garage, which were getting quite ripe. While I was searching for a food processor ($150-350), I came across a product I had seen on late night infomercials--Mr. Juiceman. I bought Mr. Juiceman for $79.99 (reg. price) at Target (usual disclaimers: I have no personal pecuniary interest in either Mr. Juiceman, Mrs. Juiceman or Target stores). This juicer worked great. It took me about 10 working hours over three days to put seven bushels of fruit through this juicer, but the results were worth it. I got between 2 and 2.5 gallons of juice per bushel of fruit, which I understand is about the best yield you can get from a home pressing. The apple juice came out with a lot of froth in it, which was caused by pulp in the juice. I let this juice sit in a carboy for about an hour and all the juice went to the bottom and the crud to the top. I siphoned the fairly clear juice from the bottom of the carboy into the fermenter. The pear juice came out more the consistency of apple sauce. The pulp did not separate from the juice with the pears. I took the thick juice and the chopped up fruit "waste" and put it in my lauter tun (with a copper manifold collection system) overnight. In the morning, all the clear juice had run out of the tun leaving the pulp and fruit waste in the tun. I can't imagine trying to juice fruit for cider again without this juicer. It would have been impossible to do the same job with the wine press. NAF. nafrank at ibm.net Return to table of contents
Date: Mon, 25 Sep 1995 22:52:31 -0700 From: rownby at televar.com (Ray Ownby) Subject: Thanks/New Beers Wanted to thank everyone for the responses re: adding oak chips to your IPA. If you replied privately and I didn't respond; sorry, some of my mail got deleted by accident. But on with the show; 2 weeks ago I was fortunate enough to attend a wedding in Woodinville, WA. Well, Lo and Behold, the Redhook Brewery was less than half a mile from the reception. Haven't seen anyone comment on their new offerings; may be that they're still only available locally. Redhook Rye and Double Black (made with Starbuck's coffee). I can't elaborate on taste profiles yada yada yada, but I can say both of these were a damn fine beer. And if that weren't enough, the next weekend (last weekend), I went salmon fishing on the Skagit river, and hey, The Skagit River Brewery was again less than a mile from where I was staying. I must say the place was not too busy on the night I was there, and it was getting late, but the guys running the place that night were more than happy to give us a tour after they found out several in our party were homebrewers. Kind of a small operation, but they're also putting out some pretty good beers. If you get a chance, give some a try. And not to brag, (well, maybe a little bit), this weekend I'll be visiting the Leavenworth Brewery and quaffing some of their award winning Blind Pig Dunkelweizen. Man, sometimes it's tough living in Washington. Just wish some of these were closer than 2 hours away for me. Yea, it's tough, but I'll be OK. -Ray- "Aye, aye, Bessy, never brew wi' bad malt upo' Michaelmas day, else you'll have a poor tap." -Mr. Tulliver From "The Mill on the Floss" by George Eliot rownby at televar.com -Ray Ownby- Moses Lake, WA Return to table of contents
End of HOMEBREW Digest #1841, 09/26/95


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Within the past few weeks we've had multiple animal mutilations here in Colorado and Missouri and the ranchers involved are upset and concerned for the safety of their animals. The ranches surrounding the area of these unusual animal deaths are also worried about their livestock. Could this also happen to their animals? Multiple alarming questions still remain.
Why are the same ranchers being targeted again and again when there are other ranches nearby that don't get hit?
Who or what is doing this? And why? For what purpose? Will humans be next, or have Human Mutilations already occurred and their stories have been covered up?
Missouri mutilation:
On July 10th, 2013, I was contacted by Lyn Mitchell from Henry County, Missouri, and was informed she just had a mutilation occurrence on her ranch. This was the second mutilation on her ranch, the first one happening in December 2011. She had located me through her brother who found an article about one of my investigations on the internet from January of 2012. She asked if I could come down and investigate her mutilation case, but unfortunately she didn't know I live in Colorado while she lives in Missouri. But not to worry… I asked her if I could contact an experienced investigator who lives near her area, and she agreed, so I asked Margie Kay from the Kansas City Missouri location to help out. Margie agreed to investigate the mutilation, so I forwarded Lyn's information to her.
- Animal had a calf 2 months before and was still nursing. The calf was found healthy near the herd
- Anal area was cored out
- The hide on the jaw was skinned back
- Broken front and rear legs as if fractured from being dropped
- Right missing ear


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Post: McCain's Keating 5 lawyer pressured DEA investigators on wife's drug abuse
John McCain's powerful Washington, DC, lawyer, who secured a slap on the wrist for the Arizona Senator following the Keating Five scandal, was in close contact with federal investigators probing Cindy McCain's prescription drug abuse, throughout their nearly yearlong investigation, according to a new report Friday.
Although there was little doubt that McCain was misusing a medical-aid charity she ran in the early 1990s to obtain massive quantities of narcotic painkillers to feed her addiction, the Drug Enforcement Agency filed no federal charges against her. Instead, she was able to cut a deal that let her off the hook in exchange for completing a brief drug aversion program.
There is perhaps no one who can claim more credit for this auspicious outcome than John Dowd, an attorney with substantial clout in the nation's capital who came to McCain's aid after a former employee began telling the DEA what he knew about her drug problem.
A few months before Tom Gosinski, who worked for McCain's American Voluntary Medical Team in the early 1990s, came forward to share his observations on McCain's prescription drug abuse with RAW STORY and others, he had been talking to the Washington Post, which published its own lengthy investigation Friday into the would-be first lady's struggles with Vicodin and Percocet.
The Post tracked down John Max Johnson, a former doctor for the charity who wrote prescriptions in other AVMT employees' names that ended up supplying McCain's personal stash.
The employees did not know their names were being used. And under DEA regulations, Johnson was supposed to use a form to notify federal officials that he was ordering the narcotics for the charity. It is illegal for an organization to use personal prescriptions to fill its drug needs.
"The DEA told me it was okay to do it that way," Johnson told The Washington Post recently, in his first media interview about the case. "Otherwise, I never would have done it."
The county report showed that Johnson told officials he knew it was wrong, but he wrote prescriptions at McCain's request at least twice.
The DEA questioned the charity's doctors, and McCain hired John Dowd, a powerhouse Washington lawyer, to represent AVMT. Dowd had defended John McCain in the Keating Five scandal, helping the senator win the mildest sanction of the five senators involved. Dowd declined to comment for this article.
Soon, the DEA began looking at Cindy McCain. Dowd informed Johnson, the physician, that "there's been further investigation and Cindy's got a drug problem," Johnson told county investigators.
The DEA pursued the matter for 11 months. Dowd kept tabs on the investigation from Washington, writing letters and making frequent phone calls to the agency, according to sources close to the investigation.
McCain's conduct left her facing federal charges of obtaining "a controlled substance by misrepresenting, fraud, forgery, deception or subterfuge." Experts say she could have faced a 20-year prison sentence.
Dowd negotiated a deal with the U.S. attorney's office allowing McCain, as a first-time offender, to avoid charges and enter a diversion program that required community service, drug treatment and reimbursement to the DEA for investigative costs. Johnson agreed to surrender his medical license and retire.
With final negotiations between federal prosecutors and Dowd still underway, Gosinski sued McCain for wrongful termination.
On Feb. 4, 1994, Gosinski's attorney, Stanley Lubin, wrote to McCain, saying his client had omitted certain details in his lawsuit "due to their sensitive nature." He said that for $250,000, Gosinski would drop the action. Lubin said in an interview that he met with Dowd, who said the lawsuit was without merit. "He told me if I thought the senator was going to cave into this extortion, I was going to learn a very serious lesson," Lubin recalled.


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Stream Celebration, the newest drop from Conflict which features Quiz. The cut was released on Wednesday, November 9th, 2011. Things are looking better for Conflict with each new release, which Celebration has proven yet again. It's worthy addition to the impressive body of work Conflict has been developing over the years. We're looking forward to hearing what's next.
Hear more of Conflict on Business As Usual. If your interest is piqued, hit up Conflict's profile for more info, news, songs, and mixtapes.
How's the chemistry here? Are y'all feeling this one?


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Club Jackets and Shirts
The Mt. Hood Miata club has jackets and shirts available for purchase. Please contact them directly for all your club apparel needs. They have our logo on file, and we have used them for our Hot Lava t-shirts as well. These clothing items are available at:
Ellison Advertising
3410 SE 20th
Portland, OR 97202
Queensboro offers hats, shirts, outerwear, and lots more. Click on the link to go directly to the Mt Hood Miata Club logo offerings. The logo is preloaded, and you can customize the color of your car!


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My dog and I have agreed to disagree on a few things. For example, he likes eating things he finds lying in the street. I do not. I think that one should avoid mud. He thinks that one should roll around in it and then jump on me when I'm wearing my most awesome jeans.
The other day, after a filthy incident involving a 90%-melted snowman, I was forced to cancel a very important meeting with some extremely wealthy business men in order to give him a bath. With the shower massager and lavender-scented dog shampoo in hand, I came to a startling realization. I, an esteemed, internationally famous blog writer, was on my hands and knees carefully spraying mud off of a dog's penis.
Just then, our eyes met, and he gave me this look that seemed to say, "And after this, I would sure enjoy a nice sandwich."
I'm not going to lie; I'm a very powerful man—the kind of man who uses words like synergy and best practices. Like most men of my status, I have a whole team of personal assistants who loath me. Now, listen underlings, I know I've made you all do some pretty soul-crushing things over the years. But while you sit and silently resent me from your tiny cubicles, let me ask you this: Aside from the Holiday Party last year, have I ever asked one of you to literally wash my genitals with a shower massager? I didn't think so. And, when was the last time I went to the bathroom and then made one of you pick it up with a plastic baggy while I watched?
My point is this: toughen up, you bottom-feeding little drains on my profitability. It could be a hell of a lot worse.
Now I'm going to ask you one last time. Where in the motherf*ck is my f%cking latte?


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Optipedia • SPIE Press books opened for your reference.
Fourier-Transform Spectrometers
Excerpt from Fourier-Transform Spectroscopy Instrumentation Engineering
A Fourier-transform (FT) spectrometer generates the spectrum of its source radiation by modulating the radiation in the time domain through interference, which is then Fourier transformed. Here, a general overview of its operation is presented. The figure below shows the main components of an FT spectrometer and illustrates the overall process in obtaining the spectrum.
Briefly, the interference between the lights reflected off the moving and the stationary mirrors generates what is called an interferogram, I(x), a modulated radiation signal as a function of the displacement of the moving mirror. This is the analog signal recorded at the photodetector, which encodes the wavelength or the wave number* information from the source radiation. A Fourier-transform routine is then performed on the interferogram to obtain the spectrum.
A Fourier-transform spectrometer using a Michelson interferometer. The interferogram contains the source's frequency information modulated in a time domain as a function of the moving mirror's displacement. The interferogram is Fourier-transformed to obtain the spectrum.
*Wave number = 1 / wavelength, given in cm–1.
V. Saptari, Fourier-Transform Spectroscopy Instrumentation Engineering, SPIE Press, Bellingham, WA (2003).
View SPIE terms of use.
Non-Member: $52.00


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If there is one thing you notice, gazing through a morning rush-hour crowd, it surely would be the briefcases, locked into savvy businessman's hands like a coffee mug. As these guys go about their day, briefcases conveniently secure all their essentials in neat compartments, ipad to comb & brush. Briefcases were an integral part of history for men; Always on the go, traveling, being salesmen, making deals, and having professional clout. Briefcases are arguably the single most important accessory for a guy in his professional life. No guy wants to go without his posh, handy, high-end, leather companion. As a time tested essential in men's fashion, the leather briefcase has always extruded quality and loyalty. Here are some briefcase picks for fashionable men.
Tip: Coordinate your briefcase color with your shoe color to maintain a neat, well-put-together style. Briefcases are increasingly and conveniently being merged with notebooks and ipads as an all-in-one messenger bag. Briefcases are quietly replacing walllets and potfollios.Thus, the increasing style and mens fashion emphasis on briefcases.


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6 mm (1/4") thick 23" (584mm) x 5" (127mm) Doulite glass for the IE10 type extinguisher cabinets. The Doulite glass is a double pane glass with an adhesive centre that holds the glass if broken. The Doulite glass is a stronger pane of glass then the standard glass and is used primarily in Medical Centres or sport complexes where risk for breakage may occur.
Wilson & Cousins, DOULITE 23X5, 6mm (1/4") thick 23" (584mm) x 5" (127mm) clear Doulite safety glass.


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"If you are going by bicycle to Puerto Escondido today then you will meet many fellow cyclists" says the receptionist at my hotel. I'm a little surprised to hear that comment as I have so far only met a handful of cyclists when cycling from Mexico City to Oaxaca and the mountain road from Oaxaca to Puerto Escondido is not a very used road from what I understand. But I soon learn that the annual pilgrimage to Juquila is on it's way and these days most of the mexican pilgrims do that 2×200 kilometer trip by bicycle.
Why do the cycling mexican pilgrims go to Juquila?
In Juquila they have a little statue of virgin Mary from the 16th century that is one of the most important virgins in the catholic church in Mexico and once a year, in december, thousands of pilgrims travel to see the virgin of Juquila and bring home religious relics they buy next to the church where the virgin statue is located.
It's almost like Tour de France.
As soon as I get off the big road and head up the hills I see what the receptionist was talking about. Hundreds, if not thousands of cyclists are passing me in the opposite direction as they have already been to the church where the virgin is, two days earlier and they are now on their way home. It's like the Tour de France with support cars and large groups of cyclists together, but these cyclists are not in fancy outfits and not driving expensive bicycles, but ordinary mexican village folks on old rusty bikes that they have driven 200 kilometers up the mountain with and they are now on their way back home.
200 kilometers there and 200 kilometers back is very impressive when you consider that most guys use really old rusty bicycles and most of them are clealy not used to long distance cycling.
It's a party and I am welcome as a visiting foreigner.
The atmosphere is really nice along the road and groups of cyclists are often sitting by the side of the road, eating and drinking and I am often invited to sit down with them. This is really a trip that everyone takes part in and I see both very educated guys who speak fluent english and tells me a lot about this part of Mexico and I also speak spanish to some pretty rough guys, who I am not sure are the most clean cut guys in town, but they are on the annual pilgrimage and that turns pickpockets and prostitutes in to alter boys for the weekend.
The cycling pilgrims are almost entirely men by the way. If girls take part then they mostly do it by running part of the way with something that resembles an olympic torch that they take turns on carrying. That is also a show in itself to watch.
No problems with accommodation along the way.
Only thing that worried me when I saw all these cyclists on the road, were that the very few hotels there were on that road might be full, because of all the pilgrims, but I learned that most pilgrims can not afford hotels and stay in churches along the way or in private houses where people give them shelter, or they simply sleep under open air. I had no problems at all finding hotel rooms for the two nights it took me to cycle from Oaxaca to Puerto Escondido.
The cycling mexican pilgrims rock.


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Private investigator, Justine Damaris, had her heart shattered when Reed Burkett told her their one-night affair was a mistake. Now he's back with the news that the child his scheming high school sweetheart claimed was his--isn't. To complicate matters more, the boy is not the sweetheart's child either.
Justine would like nothing better than to throw Reed out of her New Orleans office, but her father has disappeared and left her with all his debts--including the seventy-five thousand dollars he owes a loan shark. When Reed tells Justine to name her price, she sets the fee at hundred thousand dollars. To her surprise, he readily agrees.
Reed would pay any price to win back Justine's heart. He knows he was wrong to let his fear of commitment stand in the way of their love. What neither of them counted on was the price of love might be their lives.
An Awe-Struck ReleaseComing Soon...
Rebecca Vinyard, has FIVE novels in release with Awe-Struck ebooks, AWAKENING, JOURNEY, THE PICKPOCKET, SINFUL RAIN, and THE TAMMING OF THE TIGER.Writers, look for Vinyard's non-fiction book, THE ROMANCE WRITERS HANDBOOK, at your favorite bookstore. Vinyard is a member of EPIC and the Dallas chapter of the RWA. Visit her site for writers at http://romance-central.com or her personal site, http://rebeccavinyard.com.
"Sinful Rain is fast-paced and exciting. This enthralling murder-mystery, with its cast of colourful and menacing characters, unravelling throughout the build up of a heart-warming romance is certain to find its way to your favourites shelf. Rebecca Vinyard's books fall into many different genres, always keeping her readers pleasantly surprised. This reader is curiously looking forward to her next release."Naomi -- Fallen Angel Reviews
"More than a romance, this is a tale of compassion for a little boy who can't or won't talk and the efforts to win his trust. Each page you turn deepens the mystery of his identity, Justine's missing father, and who is behind the suspicious death of Dixie Dupree. Highly recommended for any reader who enjoys variety and tales with well-written subplots involving intriguing characters whose motives drive the story. A fun read."Anne K. Edwards
Still shaking his head, he began to prowl up and down the narrow aisle that separated the sofa from its twin on the opposite side. "I don't like it," he said at last. "I don't like the thought of you being alone when someone out there wants to hurt you."
"We don't know someone's out to get me and besides, I can take care of myself." He tossed her a dubious glance. "I've got my gun." She patted her purse.
"Have you ever shot anyone?"
"Well, no--"
"Do you think you shoot well enough to do it?"
"It's been a while since I've practiced," she admitted, "but I'll be careful."
"Careful," he echoed flatly. "Hell of a lot of good that will do if the bastard decides to jump you from behind like he did at Roy's."
She huffed and leaned back in the seat with folded arms. "You're starting to sound like ol' Fletch. I am not some helpless, pitiful female."
"I never said you were!"
He paused in his pacing for a minute to glare at her, then collapsed onto the other couch, dragging his hands over his face. "Why are you so stubborn?"
"I thought you admired my stubbornness."
"Not if it gets you killed." His voice was muffled behind his hands.
She laughed, then crawled off her seat to kneel between his knees. Resting her hands on his thighs she said, "It'll be all right, Reed. Really."
He peeked at her from between his fingers as she smiled up at him. "Swamp witch," he muttered. "Loving you is going to be the death of me, that's for sure."
She froze. "What did you say?"
He froze too. The moment hung suspended in time; an eternity passing before Reed stirred. "I said, you're going to be the death of me, but I think I have a solution to our current problem."
"What solution?" she murmured. She felt both elated and disappointed and it was a struggle to say anything. He'd said he loved her, but he wouldn't admit it, damn him!
"I'll hire a bodyguard."
She gaped at him. A bodyguard? "Oh, Reed, for the love of--"
He put a finger over her lips. "It's either that, or I turn the plane around. Take it or leave it, cheré."
Justine pushed his hand away. "You call that a choice?"
"No, I call it saving my sanity and protecting your sweet ass at the same time."
He reached down to grab her elbows and ease her into his lap. She didn't resist. The way he looked at her now, with such love and tenderness in his eyes, there was no way she could deny him anything.


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Nick Bentley is a Lead Practitioner for Access & Inclusion and Drama at an all-girls Secondary School in East London. In the spring term of 2017 he conducted an investigation into the use of drama in teaching William Shakespeare's Romeo and Juliet, and examined the impact of this on five students in a Year Nine "Nurture Group" class targeted at teaching Literacy and Social Skills. Drawing upon data including a teacher journal, excerpts of student writing and the reflective comments of teaching assistants, the investigation concluded that drama can complement young people's reading, writing, oral communication and social skills, and contribute to giving them a voice.
Exploring Lesson Study as professional development for inclusive pedagogy in secondary Mathematics
Perdita Hatton-Brown is a SENCO and specialist SEND teacher. She leads the Personalisation Department in a secondary academy for girls in West London. The school has a mixed demographic, with high numbers of students with additional learning needs, economic disadvantange and for whom English is an additional language. In the course of her studies on the MTEACH Special Educational Needs, she had become interested in Lesson Study as a way to develop 'universal interventions' at a whole class teaching level for learners with Special Educational Needs or Disabilities. Her work documents the process and results of Action Research into using Lesson Study to develop inclusive teaching of Mathematics with Year 9 students, and was carried out in her school in 2015.
Lesson Study (LS) is a form of joint practice development that has been used for over 150 years in Japan. It is now widely used across East Asia and in some parts of the United States, but is a fairly recent phenomenon in the UK. It involves three teachers jointly planning, observing, and evaluating a cycle of three lessons. The exciting part is that the focus is on the learners and their progress and not on one another's teaching; a key means of achieving this is the study, in each lesson, of the learning of two pre-selected 'case-students', who are closely observed. They are briefly interviewed about their experience of the lesson and their learning after each lesson. Student feedback and teacher observations are shared to inform the planning of the next lesson in the cycle. At the end of the cycle the LS team write a short report and share with the rest of the teaching staff. In Japan, some schools even set up 'show lessons' after school and invite parents and local dignitaries in. At the time of writing, LS had been recently used in the UK to explore mathematics pedagogy and to develop universal teaching for learners labelled with Moderate Learning Difficulties. It had also been used to apply the 'graduated approach' to assessing pupil needs. The literature around Lesson Study is generally overwhelmingly positive. It is cheap and quick, highly context specific, and teachers who take part generally report great gains from the process.
How can I encourage my Year 7 learners of Spanish to be autonomous when presented with a range of texts to read?
Hannah Sharma is Assistant Headteacher of a school in Brixton, south London. She undertook this piece of research as Head of Languages in the academic year 2015-16 in response to changes in the assessment regime at GCSE level (the UK school certificate, generally taken at age 16). Her research looked into exploring a list of strategies recommended by Harris and Snow (2004:25) in conjunction with Harris' (2000) six-stage process of strategy teaching, in order for beginner learners of Spanish to become less reliant on, and expectant of, teacher help. She had two focus groups, selected on the basis of prior attainment (as defined by their Key Stage 2 data), and wanted to look into how pupils with different histories of attainment grew in confidence and resilience in their approach to reading in a foreign language. She found that a change occurred in her classroom, and that with explicitly taught strategies and practice, pupils became markedly more autonomous and confident readers, relying less on the teacher and drawing more on their own resources.
Learning Outside the Classroom – Students' Responses and Learning Outcomes
Ahmad Amirali is a Religious Education teacher in Pakistan and conducted his research in Karachi in 2016. The aim of his study was to gather students' perceptions about learning outside the classroom in gardens and examine whether students saw these visits as contributing to their learning. The study also enquired the outcome of visits on students' learning experiences and investigated challenges faced by the students and teachers while participating in these experiences. Two visits were conducted during this qualitative action research; one inside and one outside the school premises.
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An e-Learning Focus: Implications for Teaching and Learning in the Context of BTEC Travel and Tourism
Charlotte Parsons is a lecturer in a Further Education College in Greater London and carried out research with her own classes in 2015. The research focused on the delivering teaching and learning solely through eLearning tools. The research looked to assess the extent to which it engaged her learners and the implications that this change created not only for them for her as their teacher.
Do drama activities have an impact on creative writing skills at KS3 English?
What is writing? What is drama? Is there any correlation between the two in terms of individual progress and attainment? These are some of the key questions that influenced this research project, performed and researched by Natasha Cornwell. Natasha is the Teaching and Learning Leader for key stage 3 English at a secondary school academy in Essex. This responsibility invites her to explore ways to enrich the current KS3 curriculum, addressing national expectations and working towards whole-school targets. Her research project was carried out in 2016 with one of her year 8 English classes. It was her ambition to determine whether facilitating drama activities, prior to extended writing tasks, would have any impact upon her students' writing skills. This was accomplished by comparing written work that took place prior to any drama activities, to written work that took place after drama. She then went on to evaluate samples of work in detail, analysing evidence of the progress, in terms of the school's assessment criteria, national curriculum expectations and, more interestingly, personal progress which is often too intangible to measure.
The Elephant in the Room: 'Race', ethnicity, and identity in the classroom
The Elephant in the Room: 'Race', ethnicity, and identity in the classroom
Evening Seminar and CPD event
Wednesday 9th November, 2016
Nunn Hall at the IOE, 20 Bedford Way, London
On Wednesday 9 November Dr Christine Callender and Ambrose Hogan will lead a seminar exploring ethnicity, 'race' and identity; the session will be informed by psychodynamic ideas and will provide an opportunity to reflect on the impact of these questions for teaching and in classrooms. The seminar is open to readers of the MTeach Journal, to graduates of the MTeach, and to participants in the Schools Direct Salaried route to Qualified Teacher Status.
Teacher Research Projects: what's available out there?
At this point of the year, lots of teachers will be breathing a massive sigh of relief having finished their classroom research projects; others will be chewing their nails thinking about the one they're about to start.
So it's timely to think about where all this work gets published.
Rethinking Education
Adam Unwin, co-Editor of this Journal, has recently published a book with John Yandell, Programme Leader for the Secondary English PGCE at the UCL Institute of Education, London University. Here, he provides an introduction to the ideas explored in Rethinking Education, one of the No-Nonsense Guides. Continue reading


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WEST LAFAYETTE, Ind.– A lightning strike at Kampen Golf Course in West Lafayette this week resulted in an interesting branching pattern on the course.
Purdue Golf tweeted out the picture just before 8 p.m. Tuesday. It shows tree-like patterns created by high-voltage electrical discharges, in this case caused by a lightning strike, passing along the surface of the 11th hole's fairway.
The shape is called a Lichtenberg figure, and they are sometimes seen on golf courses or grassy meadows.
Mineral deposits may be created as sand and soil is fused in to glassy tubes by the intense heat of the current passing through the ground.
No injuries were reported.