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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Rob Gardner, Digest Coordinator Contents: re: boil ALL the water (Jim Grady) Growing hops (Greg J. Pryzby) Unboiled brew water (The Ice-9-man Cometh) Re: Beginner questions ("Spencer W. Thomas") reusing yeast (Michael Gildner) chiller for fermenter (jim busch) Bananabrau revisited (David Pike) Crystal vs. Caramel, divers (Joseph Nathan Hall) Re: Aluminum Pots, White Spots on SS. (Bill Szymczak) Boiler Precipitate Removal ("John Cotterill") Re: Beginner Questions (korz) Carmelization/clorine/DMS (korz) Stuck ferment -- oops. (korz) Yeast nutrients,mini-kegs,molasses,stuck fermentations from Micah ("Bob Jones") used terms (Victor Reijs) lager yeats at higher temp. and stuck fregmentation (Victor Reijs) Re: sake (Victor Reijs) adjuncts and enzyme sources (Mark Garti mrgarti at xyplex.com) William Mares "Making Beer" (fjdobner) Small Batches (Chris Cook, NMOS Quality Engineer - (301)386-7807) Al's Special London Ale (korz) The Big 1K (dbreiden)
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---------------------------------------------------------------------- Date: Wed, 21 Oct 92 8:04:00 EDT From: Jim Grady <jimg at hpwalq.wal.hp.com> Subject: re: boil ALL the water In #995 Tom Dube asks about Dave Miller's recommendation to boil all the water that gets into the fermentor and writes: > The reason he gives for boiling is the presence of chlorine in tap water. > Does this make sense? Would boiling the tap water increase the > chlorine concentration, or does it really help? The purpose here is to get rid of the chlorine. In his previous book, "The Complete Handbook of Homebrewing," he recommends pre-boiling all water for 15 to 30 minutes to drive off the chlorine. IMHO, it is a function of your water supply. When I lived in Lexington, MA, the water was quite good and I could add it directly to the fermenter and the beers were fine for my untrained palatte. When I moved to North Andover, MA, I could smell the chlorine in the water & the water dept. said the chlorine level was 0.7 ppm - swimming pools range from 1 - 2 ppm. I started boiling the water then; I did not try a batch without boiling the water. I would call your water department. If you have Miller's previous book, he lists all the minerals & gunk to ask about. I found our water department very helpful. - -- Jim Grady |"Talent imitates, genius steals." Internet: jimg at wal.hp.com | Phone: (617) 290-3409 | T. S. Eliot Return to table of contents
Date: Wed, 21 Oct 92 7:57:10 EDT From: gjp at virtech.vti.com (Greg J. Pryzby) Subject: Growing hops Due to unfortunate circumstances I have been away from brewing (and the digest) for a year. The good news is that I will be able to start brewing again very soon. The question I have is concerning growing my own hops. I am going to be moving to a place that I think will be great for growing hops. Anyone who is growing their own, I would appreciate some pointers (when, what, how, etc). I will be living on the side of a moutain (I think of it as a hill, but it is listed as a mountain) west of Washington DC, if that makes a difference. - -- Greg Pryzby uunet!virtech!gjp Virtual Technologies, Inc. gjp at vti.com Dulles, Virginia Herbivores ate well cause their food didn't never run. -- Jonathan Fishman ******** Ask me about SENTINEL, The Ultimate Debugging Environment ******** Return to table of contents
Date: Wed, 21 Oct 1992 8:46:31 -0500 (CDT) From: SMITH at EPVAX.MSFC.NASA.GOV (The Ice-9-man Cometh) Subject: Unboiled brew water >From: dube at GROUCHO.CS.NYU.EDU (Tom Dube) > I have always added >the extra few gallons of water straight from the tap to the >fermenter. > >The reason [Dave] gives for boiling is the presence of chlorine in tap water. >Does this make sense? Would boiling the tap water increase the >chlorine concentration, or does it really help? Boiling tap water will drive off dissolved chlorine gas, which is what most water utilities use to disinfect. It will increase chlorIDE concentration, which is generally not relevant to brewing because neither the original nor the final concentration is very large. I suspect that this problem is what is making my beers unpleasant. All my brews have had the same underlying nasty taste, despite my changing of many variables (including going from dry to Wyeast). At a brewclub meeting, this taste was described as "medicine-y", and according to Dave's book, chlorine residue can cause this problem. One variable I have never changed is that I add my 2-gallon boil to 3 gallons of cold tap water. I intend to boil all my water for the next batch to see if that fixes the problem. Interestingly, none of my meads have had this taste. This I do not understand. I would give a lot to make just ONE good batch of beer, to prove to my friends that homebrew is not intrinsically bad...though I like even my medicine brew better than Bud.... james smith at epvax.msfc.nasa.gov (Internet) "armchair rocket scientist graffiti existentialist deconstruction primitive performance photo-realist" Return to table of contents
Date: Wed, 21 Oct 92 10:27:19 EDT From: "Spencer W. Thomas" <Spencer.W.Thomas at med.umich.edu> Subject: Re: Beginner questions J. Fingerle writes: > I used the Munton and Fison Stout Kit (3#5ozs). It calls for > 6 cups (2#3ozs) of spraymalt, which the clerk at the store > said was unnecessary and recommended using 6 cups of the corn sugar > supplied with my kit instead. I did this. First, what is > "spraymalt?" Secondly, everything from Papizon to the NBS catalog > recommends against the use of that much corn sugar. Is this correct > and why? "spraymalt" is dried malt extract. It is sometimes more convenient than the canned stuff, especially since you can measure out arbitrary amounts. Sugar is disrecommended because (1) it adds no body or flavor to the beer, just alchohol, and (2) it can contribute to the development of a "cidery" flavor. In any case, 6 cups of sugar will contribute significantly more alchohol than 6 cups of malt extract. > Also, the instructions on the label said add the softened malt, the > spraymalt, and 1 gallon of boiling water to the primary and stir. > Again the same sources I've been reading almost universally recommend > adding the malt to boiling water and then continuing the boiling > on the stove for some amount of time. What's the difference? Is this > necessary? You don't want the heat turned on while you are adding the extract to the water. If it is, you run a big risk of burning some of the extract, as it immediately falls to the bottom of the pot, and needs vigorous stirring to mix it into the water. If you are using a pre-hopped kit (as it seems you were), you really only need to get the ingredients hot enough to kill nasty micro-organisms. The sugar certainly needs no more boiling. Boiling accomplishes two purposes: (1) it coagulates some proteins in the malt extract, and (2) it extracts bitterness from the hops. Purpose 2 has already been done in the manufacture of your kit, and to some extent so has purpose 1. You will get more crud (technically called "trub", pronounced "troob") if you boil it for a while. This is stuff that could otherwise end up making your beer a little cloudy, and could perhaps contribute some off-flavor notes in the long run. On the other hand, if you are going to boil it, I would add more than 1 gallon of water. Otherwise you run a significant risk of caramelizing some of the sugars, darkening the wort and coarsening the flavor. > bottled on the seventh day. I opened one last night (its been a week) > and it was pretty good. I will, of course, continue to let this batch > age. This is the bottom line, of course. If you're happy with the end product, then you did fine. If, you want to continue to make better and better beer, then some of the points covered above may help you to do that. =Spencer W. Thomas | Info Tech and Networking, B1911 CFOB, 0704 "Genome Informatician" | Univ of Michigan, Ann Arbor, MI 48109 Spencer.W.Thomas at med.umich.edu | 313-747-2778, FAX 313-764-4133 Return to table of contents
Date: Wed, 21 Oct 92 09:01:24 EDT From: mmlai!lucy!gildner at uunet.UU.NET (Michael Gildner) Subject: reusing yeast Hello, I split a package of Wyeast into two starters about 2 months ago and brewed a batch with the first starter and put the other in the fridge in a sealed bottle. I'm thinking of brewing again and I'm alittle unsure of how to use the refridgerated starter. Should I boil up some malt for the yeast and try to get it bubbling again or are there any better suggestions? Thanks, Mike Gildner gildner at mml.mmc.com Return to table of contents
Date: Wed, 21 Oct 92 11:50:28 EDT From: jim busch <busch at daacdev1.stx.com> Subject: chiller for fermenter I am interested in building a chilling unit for my fermenter. Short of installing a glycol unit, does anyone have some ideas on effective chillers? I am considering pumping chilled water through copper lines, either submerged in the fermenter, or wrapped around/jacketed. Any innovative- do-it-yourself concepts out there? Any basic refridge tips I should be aware of? Thanks, Jim Busch busch at daacdev1.stx.com Return to table of contents
Date: Wed, 21 Oct 92 8:59:28 PDT From: davep at cirrus.com (David Pike) Subject: Bananabrau revisited bliss at csrd.uiuc.edu (Brian Bliss) writes: > Unlike the first batch, this latest batch does not have the obnox- > ious banana esters. One other difference between the two batches > was that the latest batch had 2 lb raw cane sugar in it. Could the > (relative lack of) simple sugars lead to the production of banana > esters by the yeast? Were all those banana estery batches people > experienced also all-malt brews? Did anybody use an appreciable > amount of sugar in a batch fermented with yeast belgian, and notice > excessive banana esters? If so, what kind of sugar was it? > We just recently made a Belgian Dubbel using this yeast, and 1lb. of Demarara Sugar from the Cellar, with absolutely no banana taste or smell. So maybe the sugar idea has some merit. Lots of phenolics though, true to style. Hard to distiguish it from a Chimay red. Get the Dubbel recipe from Rajotte Belgian Ale book! Dave davep at cirrus.com > Return to table of contents
Date: Wed, 21 Oct 92 12:37:35 EDT From: joseph at joebloe.maple-shade.nj.us (Joseph Nathan Hall) Subject: Crystal vs. Caramel, divers I'm still looking for an answer to my "Crystal vs. Caramel" question of a week or so ago. Again, George Fix implies that there is a difference between "crystal malt" and "caramel malt" in his Vienna book, but he doesn't tell us what that difference is. Since I have not seen this distinction made in any other book on brewing I've read, I'd like to know exactly what the difference he recognizes is. ** ) From: dube at GROUCHO.CS.NYU.EDU (Tom Dube) ) But, looking at the "beginners" section of Dave Miller's 'Brewing ) the World's Great Beers', I see that he recommends boiling all ) of the water that ends up in the fermenter. I have always added ) the extra few gallons of water straight from the tap to the ) fermenter. ) ) The reason he gives for boiling is the presence of chlorine in tap water. ) Does this make sense? Would boiling the tap water increase the ) chlorine concentration, or does it really help? Boiling tap water removes chlorine very quickly. Boiling is not necessary. Aeration will remove it. In fact, letting tap water stand in an open pot for a couple of days or so will do it. (I wouldn't recommend this, though!) Chlorine diffuses out of water fairly quickly at room temperature. (It's not a matter of how soluble chlorine is, it's the fact that there isn't any chlorine in the air.) In general, chlorine in tap water will rarely be a problem. Some city water systems, however, have high chlorine levels and/or use chloramines (chlorine + ammonia) to protect water. The type of beer, water hardness, etc., all taken together determine whether you will have a chlorophenol problem in your beer. My suggestion is that if your beer tastes like Listerine, try boiling your tap water. I don't think that chlorophenol problems tend to be subtle. Sodium thiosulfate can be used to remove chlorine (and other halogens) from your tapwater, although I haven't heard this recommended for homebrewing. A carbon filter is also 100% effective, and may remove other impurities as well. ** ) From: Robert Pulliam <pulliam at monty.rand.org> ) [...] Also (and I know that this has ) probably been beaten to death) could someone let me know why no one ) uses Aluminum pots to brew with. Many folks do. In fact I have heard many more people say that they brew successfully using aluminum than I have heard complain about it. Maybe the people who had problems with aluminum are silent about it, I dunno. (Maybe they can't remember. :-) ) The heavy restaurant-grade pots are at least OK for the production of beer. Wine (with a lower starting pH) I don't haven't tried and don't know about. Don't bother trying a cheap aluminum pot. Most "aluminum" is alloyed with one metal or another, and this apparently greatly affects its acid resistance. I would avoid "shiny" aluminum and go for either anodized (black-gray) or the dull silver finish found on other restaurant-grade aluminum pots. The problem you may have with aluminum is a marked metallic taste, resulting from aluminum dissolved by the acid in your wort. Apparently different people have different sensory thresholds for this, so if you brew in aluminum and are unsure about your pot, take some of your brew to several other folks for tasting. In many respects, aluminum is far superior to stainless steel for cooking. In particular, your wort will never stick (under normal conditions) to the bottom of a heavy aluminum pot, since aluminum is an excellent conductor of heat. You will also find that the hop resins, caramelized wort, etc., at the surface of the liquid (the "boiling ring") are much easier to scrub off, usually only requiring a plastic scrubber with a little water and detergent, since they are not burned on. uunet!joebloe!joseph (609) 273-8200 day joseph%joebloe at uunet.uu.net 2102 Ryan's Run East Rt 38 & 41 Maple Shade NJ 08052 - -----My employer isn't paying for this, and my opinions are my own----- Return to table of contents
Date: Wed, 21 Oct 92 13:55:42 EDT From: bszymcz%ulysses at relay.nswc.navy.mil (Bill Szymczak) Subject: Re: Aluminum Pots, White Spots on SS. In HBD995 Robert Pulliam asks > but extract will do just fine). Also (and I know that this has > probably been beaten to death) could someone let me know why no one > uses Aluminum pots to brew with. My wife (who, being Italian, cooks a lot of tomato sauce, and also has a minor in chemical engineering) told me that boiling something acidic like tomatoes or wort can cause chemical reactions with the aluminum to occur. That is, the acid can eat into the aluminum, initially causing pitting, and if boiled long enough can actually compromise the structural integrity of the pot. Even worse, aluminum (carbonate?) or something like that can get into your wort->beer->stomach->bloodstream. Also, in HBD995 John Cotterill asks: >I was looking at my SS boiling kettle yesterday and I noticed the inside >bottom is coated with some hard white crud. .... >Even if its not a real problem, I want to remove it. Does anyone know what >works best for getting rid of the white stuff??? I had the same problem a few days ago. After trying to scrub them off with a bleach solution, B-Brite, and finally with a steel wool soap pad without any luck, I again consulted my wife. She told me to try boiling some white vinegar in the pot, and like magic it worked. It even removed the small specks of rust which I had on the bottom of my SS pot. A few days ago in HBD993 Rob Bradley comments: >Using Wyeast 1056 in my SNPA (a recipe similar to last season's ales) >has knocked about 6 points off the final gravity. I kind of miss the >extra body, and the unexpected FG has thrown my hop/malt balance off. I had a similar, but perhaps more drastic experience with a batch of stout I bottled last Friday. I was using Papazian's Dark Sleep Stout recipe which calls for 6.6 lbs John Bull dark malt extract syrup (unhopped) 1 lb dark DME 1/2 lbs roasted barley 1/2 lb black grain malt 1/2 lb crystal malt 2 oz bullion hops (boiling) When I brewed this batch last year I used one package of dry Edme ale yeast and obtained OG = 1.057 FG = 1.028 This batch was very full bodied, relatively well balanced, and had a pleasant licorice flavor. For my new batch I used the same recipe but used yeast A1 from Dr. Schiller's Yeast Culture Kit, which I believe is the same as WYEAST 1056. For this batch the starting and final gravities were OG = 1.053 FG = 1.014 !!! Considering the amount of unfermentables in the recipe this final gravity must be near some theoretical limit. The difference in starting gravities is due to the fact that this time I was fermenting a little more than 5 gallons (about 5 1/4 gal.) While bottling, I tasted some of the new batch, which needless to say was quite a bit dryer (similar in dryness to Guiness), but was very clean tasting (not clear like Jack's lager). Other factors which may have influenced these results were: 1. The yeast for the new batch was pitched from a 1 liter starter, while the dry yeast used in last year's batch was simply sprinkled on top. 2. The new batch was fermented in glass carboys with primary fermentation lasting 3 days, and secondary another 8 days. The previous batch used single stage fermentation for 13 days in plastic. Bill Szymczak bszymcz at ulysses.nswc.navy.mil Return to table of contents
Date: Wed, 21 Oct 92 11:00:37 PDT From: "John Cotterill" <johnc at hprpcd.rose.hp.com> Subject: Boiler Precipitate Removal Full-Name: "John Cotterill" Thanks to all who responded to my questions about removing the white precipitate on the bottom of my boiler. The consensus is that the stuff is calcium carbonate. The following suggestions were given as a means of removal: 1) Vinegar 2) Lime-a-way plus detergent wash 3) Caustic Soda 4) Brillo pad plus elbow grease Thanks again gang. I'll start with the vinegar. JC johnc at hprpcd.rose.hp.com Return to table of contents
Date: Wed, 21 Oct 92 12:58 CDT From: iepubj!korz at ihlpa.att.com Subject: Re: Beginner Questions Jimmy writes: >Hello everyone, I hope you don't mind some questions from >a beginner. Not at all. We all started as beginners. >Two weeks ago, I bought my equipment kit and brewed >my first batch. I followed the instructions on the can of malt >but almost everything I've been reading since I brewed tells me >that I should not have followed them. The specifics: > >I used the Munton and Fison Stout Kit (3#5ozs). It calls for >6 cups (2#3ozs) of spraymalt, which the clerk at the store >said was unnecessary and recommended using 6 cups of the corn sugar >supplied with my kit instead. I did this. First, what is >"spraymalt?" Secondly, everything from Papizon to the NBS catalog >recommends against the use of that much corn sugar. Is this correct >and why? I offer that the clerk at your store gave you misinformation. This is unfortunate. One of the great advantages of buying from a store rather than mailorder is, that you've got a person who can advise, taste your beer, advise again, etc. It's too bad that the clerk at the store was not as well informed as they should have been. Onward. Spraymalt is another name for Dried Malt Extract. It is basically the same as Extract Syrup except that *all* the water has been removed. About 20% of the weight of Malt Extract Syrup is water, so it only has 80% of the "strength" of dried malt extract, pound for pound. You're right about the corn sugar. Virtually everyone (except the industrial brewers) agree that all-malt is best and that corn sugar should be left out of your beer recipes. Some, such as some Belgian beers and some English beers, call for non-malt sugars like Candi sugar and Demerara sugar, but generally, they are a small percentage of the fermentables. Why? Because corn sugar ferments out to a cidery (like apple cider, or even lemonade) flavor. I tasted a homebrewed "beer" in Canada last year that tasted like watered-down apple cider -- you guessed it -- more than 50% of the fermentables were from corn and table sugar! >Also, the instructions on the label said add the softened malt, the >spraymalt, and 1 gallon of boiling water to the primary and stir. >Again the same sources I've been reading almost universally recommend >adding the malt to boiling water and then continuing the boiling >on the stove for some amount of time. What's the difference? Is this >necessary? Munton & Fison (I have been told and have reason to believe based upon my use of M&F) malt extracts require a shorter boil than most malt extracts. Perhaps this is because M&F boils their wort longer before concentrating it into a syrup, but I've gotten very little hot (and cold) break from my M&F Syrup batches. If you are adding boiling hops, you still need a 60 minute boil if you want to get ~30% utilization of your hops. The purposes of the boiling are: 1. to sanitize the wort (the water-extract-hop soup), 2. to isomerize (i.e. make soluble) hop oils from any hops you added to the boil, 3. to coagulate large proteins so they don't cause haze in your finished beer (this is called hot break), and 4. in the case of all-grain beers (beers primarily made from grains rather than from extract), to boil off excess water (i.e. after extracting all the goodies from the grains, you've got 7 gallons of wort, but you want to make a 5 gallon batch). >In any event, the beer seems OK so far. Bubbling through the lock >began at about 48 hours, reached its peak activity at about 80 hours >and stopped by the fifth day. After checking with the hydrometer, I >bottled on the seventh day. I opened one last night (its been a week) >and it was pretty good. I will, of course, continue to let this batch >age. You did not mention any priming sugar. Some recipes, and I don't know if M&F recommends this, suggest that you bottle when the gravity drops to a particular level and then relies on the remaining sugars to carbonate the beer. This is not the most reliable method of carbonation. I suggest that you let the beer ferment out completely (I wait till the airlock bubbles less than 1 bubble per 2 minutes, but that's probably excessive), siphon the beer into a sanitized food-grade bucket, add priming sugar (boil 1/2 to 3/4 CUP of sugar in two cups of water), stir gently to mix and then bottle. Al. Return to table of contents
Date: Wed, 21 Oct 92 13:35 CDT From: iepubj!korz at ihlpa.att.com Subject: Carmelization/clorine/DMS Mark asks: >what is carmelization? Chemically, I can't tell you, but empirically, it is the darkening (toasting) of sugars. >how does it happen? The heat you add to the mash kettle, decoction kettle or boil kettle causes it. >what do you do not to get it? Don't add too much heat and stir, stir, stir! >do you ever want it? if so why? Some styles of beer (Lambics, for example) rely on some caramelization for flavor -- it tastes like..., well..., caramel! An HBD poster a few years ago suggested using gravy browning to add caramel flavor and color. You can also get it from using darker Crystal malts (also called Caramel malts!). You can use it to your advantage (not in Pilsners :^) but it's a bit tricky. I suggest using Crystal malts -- they are much more repeatable. and then later: >what is DMS? how is related to brewing? DMS is dimethylsulfide. It smells like cooked sweet corn or (some say) cooked cabbage. In most styles of beer, it is undesirable even in small quanitities and undesirable in all in larger quantities. It comes primarily from the malt itself and can come from bacterial infection. One reason for boiling that I forgot to mention in my earlier post is that boiling drives off DMS. DMS is created from it's precursor, which is inherently in the malt (some malts have more than others of this pre-cursor, S-methyl methionine) during kilning, mashing, boiling and cooling. However, most of it is boiled off during the boil or scrubbed out by CO2 during the ferment. From the time you turn off the heat in the boil, till you cool below 140F, more DMS is being created. The two things you can do to minimize the creation of DMS in your final product, is to maintain good sanitation and cool the wort from 212F down to below 140F as quickly as possible (with a wort chiller of some kind). Also, Tom asks, why boil your tapwater: >The reason he [Miller] gives for boiling is the presence of chlorine in >tap water. Does this make sense? Would boiling the tap water increase the >chlorine concentration, or does it really help? Chlorine is quite volatile and will boil off, so boiling decreases the concentration of Cl. Another reason to boil all your water is to kill any bacteria that may be in it. Another reason for doing a full boil is because a lower gravity boil will increase your hop utilization -- something you must compensate for when trying to duplicate a full-boil recipe while using a partial boil. I suggest everyone should have a copy of the Hops Special Issue of Zymurgy -- turned to Jackie Rager's article on hop utilization every time they formulate a recipe. I do. Al. Return to table of contents
Date: Wed, 21 Oct 92 13:45 CDT From: iepubj!korz at ihlpa.att.com Subject: Stuck ferment -- oops. Yesterday, I wrote: >GREG PYLE believes that he has a stuck ferment because his 15 gallon >batch has stopped at 1.020: > > [stuff deleted] >>I have been told that if you multiply a recipe by more than two, stuck >>fermentation is unavoidable because the centre of the carboy has a much higher >>temperature than the sides of the carboy thereby damaging active yeast. Is >>there anyone who knows how to avoid these problems for brewing batches over 5 >>gallons? I forgot to address what I wanted to address! I don't believe "the centre of the carboy has a much higher temperature than the sides of the carboy thereby damaging active yeast." A few degrees higher won't harm yeast, but I don't think there's even a several degree difference. Consider that the warmer wort would rise and draw cooler wort in from the bottom -- if indeed the centre is warmer than the sides, that's GOOD, I would say. In such a case, the center would indeed rise and draw cool wort from the bottom and thus sides, and therefore create convection currents -- this would rouse a flocculent yeast. However, I don't think the temp differences are big enough to do this. Al. Return to table of contents
Date: Wed, 21 Oct 92 11:55:34 PST From: "Bob Jones" <bjones at novax.llnl.gov> Subject: Yeast nutrients,mini-kegs,molasses,stuck fermentations from Micah Sorry, I haven't been responding much lately, I did see that post with the nutirent questions but later forgot all about it. Also there have been several E messages about this to me I 'll post an answer. Most definitly do not use that yeast nutrient with the urea base. These are really cheap nutrients and they are based in the idea that yeast can directly metabolize ammonia in the presence of nitrogen, hence urea! Unfortunately it doesn't smell or taste good IMHO. (some may be accustomed to this taste) In the past this has been a huge problem for mead makers resulting in several year aging times for the urine smell to go away. This is not viable for beer with its lesser shelf life. I have actually met mead makers and hbers who thought that the ammonia smell was supposed to be in the flavour profile of their meads and even liked it. I use Diffco's nitrogen base nutrient for yeast. I've noticed that others on the HBD use this as well, perhaps a posting would help find a source in your own local. >This past weekend I acquired a 2 1/2 gallon mini-keg called a "Reynolds >Tapper." It has a built-in tap (labeled "Falstaff" which I assume is some >cheap Yankee beer :) and is barrel-shaped, meant to lie on its side, cask- >style. It is filled from one end, and the sealing cap has some funky >valves and a gas cylinder in it. It looks like the idea is, you fill this >with beer, stopper it, and charge the cylinder with enough CO2 to dispense >the brew. Neato. A few years ago one of the guys from the club got one of these little kegs and brought it to me to figure out. What I ended up doing was altering the CO2 cylinder in it to be refilled by the owners CO2 set up on his draft system. This was done by removing the exsisting "bicycle" type valve and drilling it out to accept an 1\8 NPT (pipe thread) this was then adapted to an pin lock fitting purchased from FOXX Equipment. The resultant little keg proved quite useful for outdoor activities. >I'd like to prime with molasses. Papazian suggests 1 cup/5 gallon batch. >Unfortunately, he doesn't specify the type of molasses. As many of you have >guessed, the beer is Yorkshire's Old Peculiar and the list of fermentables >includes 2#s dark brown sugar. >I have 12oz. of Brer Rabbit dark `full flavor' molasses I'd like to use. The >question is, how much? If your making an Old peculiar copy I suggest that you use Lyles black treacle instead. It will give the proper flavour profile. Use no more than 6 ounces, 3 should be enough as it is very strong flavoured by not especialy fermentable. Lyles treacle syrup is a common item in British import shops. >Subject: Stuck fermentation? >I have acquired 2 15 gallon carboys for brewing beer. I have used them for >three batches now and I have had problems with each one. Each time I have >brewed in them, I simply took a 5 gal recipe and multiplied all of the >ingredients by 3. After the secondary fermentation, the specific gravity >would be about 1.020. This would normally mean stuck fermentation. I can >usually get the fermentation going again if I stir up the bottom vigorously. >I have been told that if you multiply a recipe by more than two, stuck >fermentation is unavoidable because the centre of the carboy has a much higher >temperature than the sides of the carboy thereby damaging active yeast. Is >there anyone who knows how to avoid these problems for brewing batches over 5 >gallons? I have been brewing 15 gallon batches for several years and find them easier than fives. I am guessing that the problem is that you didn't at least triple the amount of yeast that you pitched when you tripled the other ingredients. This story about the vessel size is a crock of #% at #%, if it where true AB in Fairfeild would be in trouble, their fermenters are 1600 barrel each (1600*31=gallons). So I say use lots of yeast. Ten percent pitching rate works great for me. micah 10/20/92 Return to table of contents
Date: Wed, 21 Oct 92 20:22:24 +0100 From: Victor Reijs <Victor.Reijs at SURFnet.nl> Subject: used terms Hello all of you, Because I am coming from Euroep, I have sometimes some problems with your wordinngs;-). Could somebody help me with the following: grist quart 2#s dark brown sugar DMS wyeat 2112 I known that these could be basic items for you, but I have never heard about them. Thanks for your explanations. All the best, Victor Return to table of contents
Date: Wed, 21 Oct 92 20:36:55 +0100 From: Victor Reijs <Victor.Reijs at SURFnet.nl> Subject: lager yeats at higher temp. and stuck fregmentation Hello all of you, I think that it will not be a problem to use lager yeast at room temperature. All the wine/beer yeast belong to the same family and these work between 5 to 30 degree Centigrade. Yeast will go dead above 40 degrees Celsius. The lager yeats is only a yeast which will also fregment at low temperatures, while normal yeast will not do it (like wine yeast). What yeast needs at the beginning of its live is oxigen. With out that it can not multiply. So if you are making a lot of beer, be aware that the water you are using has enough oxigen in it (water which has been cooked will have a low oxigen content, so stir this water heavily!). Another reason why a fregmentation can stop is that there is no sugar any more. There are beer which will stop at 1020 (depending on the type of ingredients and type of producing the malt. I do not expect that yeast will go dead in the middle of a barrel, because of the temperature. THe water will always circulate (due to the temperature and due to the formation of CO2). But if you think it is the temperature, measure it;-) All the best, Victor - ------- End of Forwarded Message Return to table of contents
Date: Wed, 21 Oct 92 20:40:52 +0100 From: Victor Reijs <Victor.Reijs at SURFnet.nl> Subject: Re: sake Hello Will, This is not a recipe but it is perhaps addition information! If possible you can by at Japanes or Indian shops stuff which is called 'koji' or 'ragie' (these are the words we are using in Holland). This is a kind of yeast which is able to fregment the strach of the rice. After booling the rice for an hour and cooling it down one can put the 'koji' in the rice+water. After some 4 days it will taste sweet and then the fregmentation will start. If you get good results, please let us know. All the best, Victor Return to table of contents
Date: Wed, 21 Oct 92 16:15:15 EDT From: garti at mrg.xyplex.com (Mark Garti mrgarti at xyplex.com) Subject: adjuncts and enzyme sources i want to do a mini mash of some adjuncts to convert their starches to sugars. if these adjuncts don't have their own enzymes i realize that they must come from another source. this other source can be chemical or from a malt. are these enzymes depleted by the reaction they are catayzing? is temp the only enzyme destruction mechanism? can 1-2 pounds of adjuncts be converted with the enzymes from 1/2 pound of malt or wheat? do you need to use roughly equivalent amounts? do adjuncts such as crystal or choclate, whose starches are mostly converted or destroyed benefit at all by being included in this mini mash? ie do any starches remain and would inclusion reduce help in the reduction of haze? Thanks Mark mrgarti at xyplex.com Return to table of contents
Date: Wed, 21 Oct 92 16:12 CDT From: fjdobner at ihlpb.att.com Subject: William Mares "Making Beer" A book entitled "Making Beer" by Willian Mares was issued this year. A very nice easy reading book. As opposed to the many "how to" books that enable us to improve/learn in hombrewing, Mr. Mares takes it one step further and adds some great personal stories of the hows and whys he got into homebrewing. His stories begin though when the market for basic homebrewing implements was very thin and so were the offerings. I especially liked his replacement line for Mr Papazians "Relax. Don't Worry. Have a Homebrew" nostrum. Mr. Mares line is "Pay Attention. Worry Intelligently. And Have a Homebrew When You're Done." Words I can at least partially relate, except for that last bit. I will probably have more to say about the book after I have finished. Frank Dobner Return to table of contents
Date: Wed, 21 Oct 92 17:30:31 -0400 From: cook at uars.DNET.NASA.GOV (Chris Cook, NMOS Quality Engineer - (301)386-7807) Subject: Small Batches When I wrote about trying 1-gallon, experimental beer batches, I didn't think I would get the number of responses that I did. I know you're heard it before, but I still have to thank all the people who have emailed be with suggestions and support. I really didn't expect the personal attention. One question that many people asked was why I wasn't simply joining or forming a larger group of homebrewers and trading recipes. Five of us could brew 5 batches and trade. This would be much less work than five individual experimenters making 25 little batches. Unfortunately, that's not my answer. Too much pride, I think. Who among us, if they were going to share their beer with, say, four other skilled and knowledgeable beermakers, would brew a simple, possibly bad, experiment? Even shared, a batch is too much work to waste on questionable, experimental stuff. I know, I know, I (and my four friends) should have the emotional fortitude to be able to avoid this 'Blockbuster' mentality. I can't speak for my friends, but I don't. I simply wouldn't experiment as monotonously as I need to. Could you and 4 friends make 5 simple ales (five gallons each) with 1/2#, 1#, 2#, and 4# of Caravienne, along with a control batch, just to see how the malt affects the taste? How about batches mashed at 149, 152, 155, and 158? I don't mean you any harm, but if you and your friends have that kind of stamina, I think you should consider hanging around with a different crowd. Besides, everyone does this differently, and the noise from these little differences could easily overshadow the experiment. I know that my methods aren't perfect, or even right, but at least they're consistent. Even if the five of us started with the same ingredients and directions, I'm pretty sure the differences would embarrass us all. Some of the small-batch suggestions are very interesting. One person gave directions for doing the mash in the microwave. Fantastic! Who could pass up trying that? There were several variations on the 'coffee-can(s) taped together' lauter tun, although (given the small thermal mass) I'm going to try to modify a 1 or 2 gallon thermos. The one question still hanging in my mind is about Hop utilization rates. I've gotten contradictory suggestions about hop bitterness. Obviously there's been some research on scaling up from the common 5- gallon batches to pilot brewery scale; I seem to remember that huge breweries don't have to use anywhere near the hops rates we use. Anyone got some quick hints? I'm still waiting for the Belgian malts to arrive, so I haven't started yet. Once I get moving, I'll be able to tell you more detail on the mechanics. Chris Cook Cook at uars.dnet.nasa.gov Return to table of contents
Date: Wed, 21 Oct 92 17:05 CDT From: iepubj!korz at ihlpa.att.com Subject: Al's Special London Ale Due to numerous requests, I am posting my best yet recipe for a clone of Young's Special London Ale. Here it is: Al's Special London Ale 6.6 lb M&F Unhopped Light Malt Extract 1 lb 10 oz Laaglander Light Dried Malt Extract 1 lb Crushed 2-row british Crystal Malt ~40L 1/2 tsp Burton Water Salts 5.5 gal Chicago Tapwater 2.1 oz Northern Brewer Pellets (6.2%AA) (60 min boil) 1/4 tsp Irish Moss (15 min) 0.5 oz East Kent Goldings (whole) (5 min boil) 0.5 gal Boiled Chicago Tapwater (added after boil to adjust OG) 8 oz Starter from Wyeast #1028 1 oz East Kent Goldings (whole) (dryhop last 7 days before bottling) 1/2 cup Corn sugar for priming Procedure particulars: Steeped crushed crystal malt in a grain bag while the liquor + Burton Water Salts went from tapwater temperature up to 165F. Removed grain bag and let "wort" drain out of it. After boiling down to 5 gal, OG was 1071, so I added the additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft -- I suspect distilled would be close enough. Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling. OG=1064 FG=1022 (yes a bit heavy, but yummy) Comments: Closest attempt yet to Young's Special London Ale. Could use a bit more diacetyl. At the 1992 AHA National Conference, Charlie said: "Great London Ale!" Al. Return to table of contents
Date: Wed, 21 Oct 92 19:12:24 -0500 From: dbreiden at dsuvax.dsu.edu Subject: The Big 1K I know I'm 4 issues early, but if there are any big parties planned for the 1,000th issue of the Digest, I'd love to attend! So if any bashes are planned near Pierre, SD, let me know. *sigh* something tells me I'll simply have to lift a pint in relative isolation .... - --Danny Return to table of contents
End of HOMEBREW Digest #996, 10/22/92


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American Heart Association Development Director - Hollywood, FL in Miami, Florida
Are you ready to join an organization where you can make an extraordinary impact every day?
Imagine all Americans enjoying ideal cardiovascular health free of heart disease and stroke. At the American Heart Association and American Stroke Association, we get to work toward that goal every day. Is it easy? No. Is it worthwhile? Absolutely.
This is satisfying and challenging work that makes a real difference in people's lives. We are where you can achieve professional growth with personal fulfillment. We are where you can connect people to making a lifesaving impact. We are where you can partner with individuals, schools, lawmakers, healthcare providers and others to ensure everyone has access to healthier lifestyle choices and proper healthcare. The American Heart Association is where you can make an extraordinary impact.
The American Heart Association (AHA) has an excellent opportunity for a Development Director for our Miami market . Responsible for developing and maintaining relationships with AHA corporate partners and selling sponsorships for our major events including, the annual Heart Walk and Cycle Nation .
Responsibilities Include :
Setting and meeting aggressive fundraising goals
Securing corporate sponsorships and individual donations
Recruiting and coaching volunteers and Executive Cabinet members
Interacting with "C" suite individuals
Coaching company leaders to secure participant income
Daily travel throughout the assigned territory.
BA/BS degree or equivalent work experience. Ideal candidate will have 2-3+ years of prior outside sales or professional fundraising experience. Must have a successful track record of meeting and exceeding goals and expectations, along with demonstrated negotiation and motivation skills. Preference will be given to local candidates.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Minimum of 3 years' experience in fund raising or outside sales position that involves building and maintaining sales relationship.
Possess strong selling and negotiation skills.
Knowledge and demonstrated ability to successfully identify, cultivate, recruit, and maintain relationships with top level volunteers from identified companies.
Demonstrated skills in fundraising or successful outside sales.
Proven ability to understand and navigate corporate cultures to achieve goals.
Demonstrated skills in written and oral communication at all organizational levels.
Ability to plan and conduct meetings.
Valid driver's license, proof of at least minimum state required automobile liability insurance and ability and willingness to travel as position demands.
Ability to work outside standard hours as needed, including occasional evenings and weekends.
Ability to use Microsoft products, computer software, run reports and maintain accurate data.
Satisfactory background checks including consumer credit, motor vehicle, and criminal history.
Supervisory Responsibilities: May include indirect supervision of administrative staff supporting the event. #LI-KB1
At American Heart Association | American Stroke Association, diversity, inclusion, and equal opportunity applies to both our workforce and the communities we serve as it relates to heart health and stroke prevention.
Be sure to follow us on Twitter to see what it is like to work for the American Heart Association and why so many people enjoy #TheAHALife EOE Minorities/Females/Protected Veterans/Persons with Disabilities
Requisition ID 2018-3321
Job Family Group Fundraising
Job Category Fundraising/Sales

subset: commoncrawl


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Da Marignano a Bologna. Il riavvicinamento diplomatico tra Leone X e Francesco I
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The paper examines the diplomatic dialogue that started between Francis I of France and pope Leo X in the aftermath of the French reconquest of the Duchy of Milan that ensued from the battle of Marignano (September 13-14 1515). At the beginning, the pontiff and the king conducted negotiations remotly by means of standard diplomatic channels (nuncios, ambassadors, letters, and other written documents). This clever settlement of disputes changed dramatically in December 1515: the two reconciled leaders met in person in Bologna, ushering in a sequence of meetings between princes and popes which became typical of the diplomatic history of the early modern period. Noemi Rubello, Université Paris 1 Panthéon-Sorbonne
Biografia dell'autoreNoemi Rubello, Université Paris 1 Panthéon-Sorbonne


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We meet on the first Monday of each month at Lakewood Ranch Town Hall, from 10:00 a.m. to noon.


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Dear John, Gary, and staff at McAir Aviation,
I wanted to take this opportunity to thank each and every one of you for the privilege of beginning my flight training here at McAir. From day one, I have been amazed at the professional, friendly, and educational atmosphere at McAir. I called and left a message one evening back in May to inquire about the school, and by 8:30 the next morning I had a very polite and friendly call from Luke inviting me on a tour. On my tour that afternoon, I not only was introduced to you two, but also had the privilege of meeting Justin Wigal. I love how every time I walk in the hand shakes start going around, and I think that is an amazing atmosphere to cultivate and one that many businesses seem to have forgotten. I give McAir Aviation my highest recommendation for anyone wishing to pursue the pleasure of learning to fly.
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You can do this. We'll show you how.


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|Helen, Roger, & Me
Pt. V: Sweet Revenge
by Dudley ©
Friday, Helen and Roger had to go to work, I was on a weeks holiday so I was tied to the bed with a piece of chain around my ankle that allowed me to reach the toilet next door to my room. Helen came into my room at about 7 o'clock in the morning with Roger and she had him secure me with the chain. She said that I would have to stay put until Roger came home at 5 o'clock (Helen was to return about an hour later).
After they had gone I began to think of all the humiliation that I had been subjected to and became really angry. I decided that I must get free and when Roger came home we should ambush Helen and force her to release us from her control.
I found a hair grip in the dressing table and began to attempt to undo the small padlock that fastened the chain to my ankle. After about an hour I managed to release myself.
I began a search of the house and found my clothes, got dressed then continued searching for the photographs that she had taken of me. It didn't take much to find them, they were tapped under a drawer in Helen's dresser. I put them in an envelope and hid them in my car, which was still parked in the driveway.
I removed a pillow case from one of the beds and found some cable ties in the shed. My idea was to get Roger to grab Helen as she came through the door and I would tie her hands behind her back and cover her head with the pillow case.
The day went slowly I watched some TV and had something to eat. My dick was permanently hard with the thought of what I was going to do and what would happen I Roger and I failed.
When Roger retuned home at just after 5 o'clock he was staggered to see that I was free and not still tied to the bed. He was scared that if Helen found out that I had got free she would punish us both.
I explained what my plan was, he was unsure of what would happen, but after about half an hour of persuasion he finally agreed to help. I said that she needed to be taught a lesson and we could have some revenge for what she had done to us.
I told him that I had found the photos and hidden them so she couldn't find them. That seemed to convince him that we could succeed in turning the tables on her.
I explained the plan to him and we got ready for her arrival.
We hadn't been hidden for very long when we heard her car pull up in the drive, I sneaked a look through the curtains and could see that she was carrying a couple of bags of groceries. She put them down by the door and used her key to open it. We waited until she had picked up the bags again and started to come into the house.
Roger grabbed her and I slammed the door so she could run out if she got free. She dropped the bags and we both jumped on her and pulled her to the floor. She began shouting and screaming when she realised what was happening but I managed to pull the pillow case over her head and secured her hands behind her back as Roger held her down. She was kicking and screaming that she would kill us when she got loose.
I managed to get one of the cable ties around her ankles and we let go of her and stood up. She was writhing on the floor, shouting. I pulled off her hood and taped a piece of packaging tape across her mouth to quieten her down. After a few minutes she began to tire and lay still.
Roger and I breathed sighs of relief, we had done it, now to get our revenge... or so Roger thought, I had got other ideas. He had tricked me into Helen's plot and now I was going to get my own back on both of them. I didn't make my move yet, time was on my side while he thought that I was helping him.
We carried Helen into her room and tied her to the bed.
Roger and I went into the kitchen to get us a drink. Unknown to him I had laced his drink with some of the sleeping tablets that I found in the bathroom cabinet. We sat drinking and talking about what we were going to do to Helen. We could hear her trying to shout and get free from the bed but took no notice.
Shortly Roger began get sleepy, he realised that he had been drugged and tried to get up from his chair to grab hold of me. But before long he had collapsed across the table.
I went to check on Helen, she was struggling against the ties but could get loose. When she was me come into the room she stopped and stared at me.
'Now Mistress,' I said, 'let's see how you like serving me!'
I walked over to her and ripped that front out of her blouse and pulled her bra up over her large tits. The nipples were sticking out like organ stops so I tweaked one of them really hard and she screamed through the gag and writhed on the bed to try and get away.
'I have got Roger under my control too,' I said, 'he is unconscious in the kitchen, you are both going to serve me now.'
I left Helen and dragged Roger to my room, stripped him and chained him spreadeagled to the bed. He would be asleep for most of the night and I was sure that he wouldn't be able to get loose if he woke up.
I made a cup of tea, laced Helen's with some more of the sleeping tablets and took it into her. I helped her to drink it. She was a bit reluctant at first but after all her struggling she must have been thirsty. She couldn't have realised that it was drugged because she drank it all down quite quickly.
I sat on the side of her bed and waited until she began to get drowsy. When she began to go quiet I removed the gag from her mouth, she didn't even try to shout out, she was very subdued.
I began to tell her what she was going to have to do to please me but before long she was fast asleep. Carefully I untied her, she moaned and struggled a bit but the tablets were working and she didn't resist too much.
I untied her bonds carefully and began the interesting task of stripping her of the rest of her clothes. The blouse was a total right off, I undid her bra her one nipple was swollen and red where I had tweaked it, but that was the least of her worries now. I pulled off her skirt and panties. Now she was quite naked and totally under my power.
I retied her spreadeagled across her bed and left the room waiting for them to wake up. I spent a restless night as I kept going to check on them to see if they were awake or were trying to get loose, but they both slept like babies until next morning.
At about 6 o'clock, I heard Roger struggling to get off the bed so I went in to him. I could see in his eyes that he was mad with me.
'You bastard,' he shouted, ' you tricked me!'
'You only have yourself to blame,' I replied, 'you tricked me and now I am going to get my revenge.'
I taped his mouth to keep him quiet then grabbed his genitals and began to masturbate him like he had done to me. When he was getting aroused I stood up and left the room to give him time to contemplate his predicament.
Helen was just waking up and when she saw me she began to struggle. I hit her across the thighs with the leather strap she had used on me. She screamed through the gag which I immediately took off. She began to scream at me all the things she was going to do when she got free. I just hit her twice again, hard and she quietened down.
I told her that she was mine now and she had to obey me like I obey her.
I stripped off my clothes and sat on the side of her bed, I could see in her eyes that she was scared what I was going to do.
'You never let me screw you,' I said, 'but now you are going to get the fucking of your life!'
Her eyes widened as I pulled her dildo out her dresser and without waiting I plunged it into her cunt. She tried to pull away but her bonds held her firm. There were tears in her eyes from the pain, but I continued to force with tool inside her. I pushed the latex dick in and out of her until I could see that she was getting sexually aroused. I then removed the dildo and pushed two fingers inside. As she began to squirm on the bed I inserted more fingers until I had all four plunging in and out. Slowly I forced my thumb and the rest of my hand inside her until it disappeared up to my wrist. I could see from the look on her face that she was hurting but she was also very aroused.
I clenched my fingers into a fist inside her cavity and began to fist fuck her. Helen's body movements told me she was almost on the point of coming, so I pulled my fist back hard against her public bone. She screamed as her whole body shook with a tremendous orgasm.
I removed my hand and made her lick her juices off my fingers. When she had finished I pushed the dildo back into her cunt and with some surgical tape I held it in place.
I then left the room to return to Roger. His eyes were wide with fright as I walked over to the bed and sat beside him.
'What are you going to do to me?' he moaned.
'You and Helen are going to be my slaves now,' I said.
|Click on the name for contact info and more works by Dudley.
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It's not everyday you have the chance to visit a brand spanking new automotive assembly plant, but the new Kia plant in western Georgia (USA, not Eastern Europe) makes Kia latest "transplant" to build new vehicles in the States. Kia began producing the all-new 2011 Kia Sorento in small volumes in fall 2009, right on schedule. Full production begins in mid-November.
Kia Motors Manufacturing Georgia (KMMG) is a 300,000 unit capacity assembly plant situated along Interstate 85 in western Georgia adjacent to the Alabama border. Its location is about 85-miles east up the 85 from the Hyundai assembly plant in Montgomery, Alabama. Surrounding and between the plants are suppliers providing components not only to the Kia and Hyundai plants in the area but some also produce components for Honda, Mercedes, and Nissan plants in Alabama and Mississippi.
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Morning Prayer: Lord, how can I serve you today?
Scripture: Daniel 6
Have you ever felt like not showing up to work or school? It is hard to stay motivated 100% of the time. Twice King Darius comments that Daniel serves his God continually. I wonder if the people that see us the most could make the same observation about us. The people who notice us the most are our kids and grandkids. They are our teachers and classmates. They are our coworkers and bosses. Darius' life was changed because of the example that Daniel set. Maybe your commitment to God might change the lives of your kids and grandkids, your teachers and classmates, your coworkers or boss.
Are we continually serving God, or are we taking a time-out when things get difficult? During this season of Lent, there will be times when you wake up and you will not want to read your morning devotional. There will be times in the evening when you are so tired that you just want to go to bed without spending time with God. I want to encourage you through this journey to commit yourselves to serve God continually. Morning, noon or night, may those watching you the most, notice your continued service to God.


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Hastings Arthur Wise : biography
Hastings Arthur Wise (February 16, 1954 – November 4, 2005), was a convicted U.S mass murderer who was executed in the U.S. state of South Carolina for killing four former co-workers. Sometimes erroneously referred to by the press as "Arthur Hastings Wise," he was known simply as Hastings Wise to the people he worked with.
Wise shot and killed Charles Griffeth, David Moore, Leonard Filyaw, and Sheryl Wood on September 15, 1997 at the R.E. Phelon Company lawn mower parts manufacturing factory in Aiken, South Carolina, his former employer.
Civil suits
Ten people who were survivors of the shooting, or relatives of the dead, filed a civil suit against the security firm for which Vance worked, Regent Security Services. Federal District Court Judge Cameron Currie oversaw the settlement which was reached Monday, November 5, 2001, just one day before the case was scheduled to go to trial. The amount of the settlement was not disclosed.
Vance himself sued R.E. Phelon, and settled with them in March 2001 prior to the Regent Security Services settlement. Vance's argument was that Phelon failed to warn him that Hastings Wise had a history of prior disruptions there. The amount of Vance's settlement was also undisclosed.
Phelon and its insuror, Liberty Mutual, brought four suits against Regent on behalf of 32 employees who received workers' compensation payments for injuries and trauma related to the event. In July 2001, Phelon and Liberty dropped the four state lawsuits and intervened in the federal lawsuits filed by the victims, hoping to recover some of the over $380,000 spent on the work comp claims.
Trial and appeals
Wise was indicted in August 1998. His trial was delayed when the judge assigned to it was changed in 2000, and underwent a further delay when one of his defense attorneys was arrested in North Augusta, South Carolina on domestic violence charges. Although the crimes were committed in Aiken County, the trial itself was held in Beaufort County, South Carolina by order of the trial judge, who felt that the publicity around the crime may have tainted the Aiken County jury pool.
A psychiatrist who assessed Wise said that he drove over 9,000 miles in the two weeks before the murders, in a desire to visit and see sights such as the San Diego Zoo before carrying out the crimes he planned to commit. The psychiatrist said that the only motive behind the murders was the dismissal from his job, and that Wise felt he had been mistreated all his life due to being African American.
After a two-week trial in which the defense called no witnesses, Wise was convicted of the four murders after five hours of deliberation by the jury.
During the sentencing phase of the trial, at Wise's insistence, no character witnesses were called by the defense, although his attorneys had a slate of thirteen people willing to testify. Wise reportedly said:
- "I don't have much to say except that I did not wish to take advantage of the court as far as asking [for] mercy. It's a fair trial. I committed the crimes."
He was given the death penalty for all four murders. Wise was also sentenced to 60 years for the non-fatal shootings Stan Vance, Jerry Corley and John Mucha, all of whom survived. Shorter concurrent sentences were given for burglary and possession of a gun during the commission of a violent crime.
After conviction, on February 2, 2001, Wise was transferred to the custody of the South Carolina Department of Corrections, where he was known as Inmate #00005074.
After an automatic appeal to the South Carolina Supreme Court, the conviction and sentence were upheld. Wise's court-appointed attorneys then appealed to the United States Supreme Court, which declined to hear the appeal.
At that point, Wise wrote to the state Supreme Court to say that the second appeal was made against his wishes and that he wanted to die. Wise thus waived the right to further appeals of his death sentence. He was the sixth person to do so since South Carolina reintroduced capital punishment after the U.S. Supreme Court decision in Gregg v. Georgia.
Living octopus
In countries which are located near sea coasts, sea food is an important part of national cuisine


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QMobile is the largest local smartphone manufacturer and seller in Pakistan. Since, the start of its operations in Pakistan QMobile has dedicated itself in offering the best smartphones to the people at affordable price. Though the competition from companies like Samsung, Nokia and LG is getting tougher and tougher but still the company has managed to hold a good market …Read More »
Monthly Archives: February 2015
Watch 2015 Cricket World Cup Ad Free with PTCL Android App
2015 Cricket World Cup is just about to start with the very first match between SriLanka and New Zealand. Well, if you are cricket enthusiast and you are worried about missing out some crunch games while you are at work then here is a great news for you. PTCL (Pakistan Telecommunication Company Ltd.) has brought a special offer for all …Read More »
HTC One M9 Specifications Leak Out
HTC is now back on track after the huge success of HTC One M8. Now the company is all set to announce its flagship of 2015 HTC One M9. Multiple rumours have been floating on the internet related to HTC One (M9) for past few months but today we have a complete list of specifications for the new upcoming flagship …Read More »
Sony Xperia E4: Fails to Impress
Sony has silently announced a new low end smartphone Sony Xperia E4 with a price range of a proper mid range smartphone. The new Xperia E4 looks similar to Sony Xperia E3 with few minor changes which does not make it any better with previous generation smartphone from Sony. Though this new smartphone is not yet officially available in the …Read More »
Samsung Galaxy S6 will Have 20 MP OIS Camera
We are in 2015 and it is the time of year when we will soon see a number of smartphones released by different manufacturers. Lately Samsung Galaxy S6 is making the headlines. We have seen few leaks related to it in past and here is yet another rumour. According to the latest news, Samsung is focusing a lot on the …Read More »
AT&T LG G3 is Receiving Android Lollipop Update Now
LG was probably the first smartphone manufacturer to role out the latest Android 5.0 update to its flagship smartphone LG G3. LG has kept to its promise of offering the latest software updates to its customers and in the latest development AT&T has approved the Android Lollipop update for its LG G3. According to a tip from our customer AT&T …Read More »


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David Spade and Jenny McCarthy caught up on SiriusXM Stars Tuesday and reminisced about McCarthy's role on Spade's show Just Shoot Me, which aired for seven seasons on NBC from 1997-2003.
Arguably ahead of its time — and especially relevant now following the Caitlyn Jenner news — McCarthy played a transgender character named Brandi (formerly Bert).
"She played my best friend from high school, a guy, and then I meet her again, and she's turned into a girl," Spade explained. "And then I want to have sex with her because she's my best friend but she won't let me."
"I never felt more comfortable," McCarthy said about her role. "We wind up competing for the same women. I turned into a woman who likes chicks … [and]wound up getting it on with the Flowers in the Attic girl that you used to date."
Check out her appearance starting at the 2:47 mark:
Spade was also a guest on The Howard Stern Show, where he talked about fellow comedians, stand-up and Joe Dirt 2.


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Filmmaker hopes for wide circulation of new Guadalupe documentary
News from the Diocese
by Mark Pattison Catholic News Service
WASHINGTON (CNS) -- Before making his documentary on Our Lady of Guadalupe, "The Blood & the Rose," director and co-writer Tim Watkins said, "I knew very little about Our Lady of Guadalupe." Now, with his film out and available on DVD, he wants the world to know about her.
"I reinvigorated my faith about three years before I started making the film," Watkins said before a Jan. 24 screening of the movie at a downtown Washington theater as a fundraiser for Catholic Charities of Washington.
"Most people say 'Our Lady of Guadalupe' and they think, 'Oh, it's a Mexican story,'" Watkins added, but it's much more than that. "Our Lady of Guadalupe is the patroness of life," he said.
"The Blood & the Rose," narrated by actor Eduardo Verastegui of "Bella" and "For Greater Glory" fame, has two main parts.
One is the blood part. And while there are stylized representations, some of them in black-and-white, there is a lot of blood. That has to do with the human sacrifices by the Aztecs who inhabited parts of Mexico 500 years ago. That's followed by violent battles between the Aztecs and the Spaniards, who ultimately conquered the Aztecs.
The other is the rose part. That would have to do with St. Juan Diego, who saw Our Lady of Guadalupe at the top of a hill. Eventually, to convince the bishop of what he witnessed, he brought out-of-season roses to the local bishop in the middle of December, wrapped in his tilma, a kind of outer cloak worn by indigenous people of that time, as the sign the bishop demanded. Left on the cloth was the image of a dark-skinned Mary.
Watkins' documentary also gives a detailed demonstration of the image of Mary found on the tilma: how it has remained virtually unsoiled for nearly 500 years despite the accidental spilling of acid in one corner of the tilma; the image of Mary that appears on the tilma and how a scientific examination of some of its fibers determined that the materials found in the image cannot be found in the periodic table of elements; and how a separate examination of the tilma discovered the images of 13 distinct people in both Our Lady of Guadalupe's eyes.
"The Blood & the Rose" also takes note of the devotion to Our Lady of Guadalupe in Mexico, even among non-Catholics. "We are not all Catholics," comments one figure in the documentary, "but we are all Guadalupans."
Watkins would like to see as big an audience as possible for the movie, starting with the estimated 70 percent of Catholics who don't go to Mass regularly. He added he wants the film to be to be shown at large Catholic gatherings, like "the Rosary Bowl -- 80,000 at Cowboys Stadium in Dallas. Can you imagine that on the big screens there?"
He said an audience of about 400 at the Franciscan University of Steubenville in Ohio saw a sneak preview of the movie "and they loved it." An audience of roughly that size took in the movie in downtown Washington. Organizers said they had expected the March for Life to have come and gone from the nation's capital by the time of the Jan. 24 screening, but instead the screening date turned out to be the night before the annual march.
"The Blood & the Rose" wasn't the only movie with a religion theme getting a Jan. 24 preview. "Doonby," the fictional tale of a drifter who is initially embraced by a small town but is later regarded with suspicion after he happens to be in the right place at the right time once too often to be mere coincidence, was shown in Washington under the sponsorship of New Evangelization Television, a ministry of the Diocese of Brooklyn, N.Y.


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Keep yourself up to date with our newsletter!
Playscan Newsletter October 2014
- Players benefit from using Playscan
- What questions do we get about Playscan?
Playscan Newsletter September 2014
- The importance of visibility in player communication
- Putting a face on the increased risk player
Playscan Newsletter August 2014
- First results from Playscan 4
- Make sense of big data
- Playscan 4.1 is live in Sweden
- PLAYSCAN – a system that protects your players
Playscan Newsletter April 2014
- Is responsible gambling still a hot topic?
- The new Playscan movie!
Playscan Newsletter March 2014
- Responsible gambling tools in e-gaming machines
- Newsletter survey
Playscan Newsletter February 2014
- How to successfully launch responsibility at a gambling site
- Raising the bar
Playscan Newsletter January 2014
- Playscan is live in Norway
- Guest Article by John Luff – Responsible Gaming : The Business Case
Playscan Newsletter December 2013
- What 2013 meant to Playscan
Playscan Newsletter November 2013
- Playscan and GamCare sign Letter Of Intent
- Youth addiction prevention program spreads among many lotteries
Playscan Newsletter October 2013
- Playscan – the subject of a newly started PhD dissertation
- Atlantic Lottery builds employee commitment through their CSR certification program
Playscan Newsletter September 2013
- High risk gamblers more interested in their behaviours
- Welcome to the team, Emil Hellman!
Playscan Newsletter August 2013
- The Playscan Team is back!
- Guest Article by Keith Whyte – "The power of technology"
- Key events this spring – Happy summer!
- Launch of Playscan™ 3.7
- Playscan AB – a WLA associated member
Playscan Newsletter April 2013
- CEO Andreas Holmström to speak at The International Conference on Gambling & Risk Taking in Las Vegas, May 27-31, 2013
- How to be successful with a technical solution
Playscan Newsletter March 2013
- Playscan CEO Andreas Holmström to speak at Responsible Gambling Council Discovery 2013 Conference
- Guest Article by Magnus Rydeving "What is Responsible Gambling?"
Playscan Newsletter February 2013
- Playscan AB appoints new CEO
- Guest Article by Mike Randall "No time to rest on your laurels"
Playscan Newsletter January 2013
- Dr Richard Wood commences the evaluation of Playscan™
- Playscan welcomes two new members to its team
Playscan Newsletter December 2012
- Norsk Tipping signs Playscan™ as their Responsible Gambling soultion
- Playscan™ – how it works (part II)
Playscan Newsletter November 2012
- Playscan™ – how it works
Playscan Newsletter October 2012
- Playscan Retail™
Playscan Newsletter September 2012
- Kombispel launches online games where Playscan is available from day one
- Playscan exhibiting at The World Lottery Summit in Montréal, Canada
Playscan Newsletter July/August 2012
- Playscan live at RAY.fi
- Playscan Insight™
- Playscan Develops Land-Based Responsible Gambling App
Playscan Newsletter April 2012
- Playscan welcomes you to the Sustainable Gambling Blog.
- Playscan attending the GIGSE conference in San Francisco.
- Playscan Attends the Discovery Conference 2012.
- Playscan becomes member of the SACC.
Playscan Newsletter February 2012
- Svenska Spel Rebrands Spelkoll to Playscan.
- Playscan receives WLA certification.
Playscan Newsletter January 2012
- Playscan attending ICE 2012.


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Here is some more great advice from www.pedals2medals.com …..if you have never videoed yourself training then its about time you did ….read on-
The Camera Never Lies.
By Mike Day
Crazy to think that some of you are only a couple days away from heading to Las Vegas for the first national of the year. The short BMX off season flies by; it seems like yesterday we were talking about last minute training for the Grands.
Hopefully you used the holidays well, and stuck to your plan to get ready for the 2015 season, and are feeling good for the first race of the year–whether in Las Vegas or wherever you're racing next. Looking back, I always wanted to have a good season opener, as I felt it set the tone for the year and gave me the confidence I needed for the long year ahead.
It's easy to write about what good technique is supposed to look like— from gate starts to cornering, or even the basics of pumping, but I feel it always helps to SEE it.
So, for this week's #WinningWednesdays, I would like you to start filming your practice and do self critiques. As we've covered before, this takes a bit of planning as any part of your training does, but it can help you figure out any part of the track.
If you're at the track, find a buddy and film their gate– then switch and have them film yours, and continue throughout the track. If you're at a national, try to find someone from your local track and have them film your practice so you can watch afterward and make adjustments. If you walk around the pits at the nationals I bet you will see at least half the Elite class watching their last lap or even watching what the competition is doing on the track. So many times you will feel like you have the track dialed then, then, in seeing it, you realize you need to change it up.
If you're filming at the local track during practice, make sure you have a plan beforehand. Write down exactly what you're trying to work on before you get to the track, and keep in mind what you're trying to accomplish. The cool thing about filming is that it's instant feedback you can watch right then and there. If you see something, you can work it immediately and view again. Lastly, be sure to think about the best filming angles, so you get the best vantage point for your videos.
If you're racing this weekend try this during practice and see if can help you out!


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Physical exercises
Physical activity is essential for our health.
As you stretch your muscles, the corresponding chakra will pulsate, be brighter and excrete more prana – according to the healer Choa Kok Sui. Movement can better circulate the energy in our system, so that we become stronger and mentally balanced.
In China, for example, it is usual to do such exercises in the morning or while waiting to bring the energy back to live. The disease-prevention training probably saves the Chinese billions of Euros in their health-system.
To keep our body fit, we should be moving at least one hour daily.
The simplest physical exercise is walking. Take a walk an hour every day, and many emotional problems will fall off by themselves.
Also dancing, any other form of sport and special body-energy exercises (yoga, Tai Chi, Chi Gong, tensegrity, 5 Tibetans, etc.) stimulate the flow of energy along the meridians to a particularly high level and can make us fit within minutes.
Some exercises, such as kundalini yoga, have a very strong effect and lead to a sudden release of old blocks. Therefore, make sure that you receive loving and knowing instructions when it comes to energetic physical exercises.


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What are some common problems, pitfalls, or issues with Layers or absolutely positioned DIVs that I should be aware of? What about tables inside layers or height property issues, or Mac problems, or nesting, or overflow?
Here are some some simple guidelines to help you use work with Dreamweaver Layers (absolutely positioned DIVs) properly:
Never insert a layer unless you know precisely where its code is going to go. Dreamweaver will make sure the code is properly placed only if you use the "Draw Layer" Object. Using the Insert - Layer command from the Insert Menu can be problematic. Here's an overview of both methods:
To draw a layer, click the Draw Layer icon on the Object Panel (Dreamweaver 4) or the Insert Bar (Dreamweaver MX & MX2004) and use your mouse to drag out a rectangular shape approximating the size layer you need. Dreamweaver will write the layer's source code in an appropriate area of your document's <body> region. See our infoBase article#134 for a detailed discussion.
Choose Insert - Layer (or Insert-Layout Objects-Layer in MX2004). A layer will be inserted and its code placed wherever your cursor happens to be. If your cursor is inside a table, that's where your code will go and it will stay there even if you drag or otherwise move the layer about your screen in Dreamweaver's editor window. Moreover, when you use this method, Dreamweaver will not write positioning styles. Your layer will have neither top nor left properties defined. To complete Dreamweaver's job, you'll need to manually move the layer at least one pixel up and one pixel down. We recommend using this Layer creation method only for advanced users or if you are following explicit instructions in a reliable tutorial.
You should never place a layer inside a table, but you can certainly place a table inside a layer. However, it is not required. If your design will benefit from a table inside your layer (for a 2-column setup, for instance), make sure that your table is set to a fixed width equal to the width of your layer. The most reliable way to insert text into a layer is simply to type it in.
If you are an advanced designer, you may be defining your Layers in external style sheets using ID selectors. This is very cool, very good, and very efficient. However, MX has a little quirk. Here's how it goes:
If you accidentally move or resize a layer that is defined in an external style sheet, Dreamweaver MX will actually rewrite the style sheet rule. This is very nice except for the fact that you get no warning. Since your style sheet is probably not open, Dreamweaver will make the change under the hood and your style sheet will have been changed and saved. Solutions:


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How to go About Storage in Dubai
Sometimes we may have the idea of wanting to restore our home appearance. There are parts of the house which may require some restoration on how they look. You can decide to do the renovation as a household improvement project. The idea of renovating your home may come to your mind when special people are visiting you after sometimes. It is hard to remodel your house when your belongings and items are all in. When it comes to the storage of your expensive house belongings you will be forced to look for the help of professional's storage providers. Check out
to get started.
The Bests Storage Answer
The best storage providers offer mobile storing of your belongings. Mobile self-store is the upgrade of the traditional store. you can leave your belongings in the mobile self-storage as long as you want because you will get them back the same way you left them there.
Shortcomings of Customary Self-storage
The traditional form of storage had many challenges. You will have to pack all your items and take them to the storage location which you had selected. The homeowner was forced to use a lot of energy and in ensuring the belongings are properly packed and moved to the storage unit. If you hire movers you will have to pay more amount of money. The traditional storage tended to have more items getting damaged.The items get damaged because of double handling.
Gains of using mobile Self-storage
Mobile self-store was an improved way of customary self-store. Therefore, it has overcome all the previous setbacks. The company providing mobile storage services will send their staff to your home with PODs that will store your belongings. The staff will handle all the loading activities. The company will come with their professional transportation system. Mobile storage is beneficial to the homeowner because there will be no need for hiring items movers. There will be no item breakage because there will be no issue of double handling. Visit
for more info.
The household belongings are properly packed and placed in a secure shell which was constructed specifically for items storage. The owner of the shell will be the one to keep the key. The PODs are storage units where your items are packed. plywood is used specifically to construct the portable on demand storage.The plywood is the best material for self-storage. Once the POD arrives at the fully insured, air-conditioned and pest free warehouse, they will get recorded. There are rooms' built separately for certain and specific belongings because some of the belonging needs special care than others.
Go to
for more tips.


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The U.S. Treasury's decision to inject $6bn worth of capital into GMAC allows the auto financer to broaden its distribution lending base to customers with minimum credit scores of 621 versus its previous standard of 700. This sounds counter-intuitive as cheap and easy credit is what precipitated today's financial crisis. Then again, desperate times call for desparate measures.
The American consumer (economy) became addicted to the cheap and easy credit pushed by former Fed Chairman Greenspan and the Bush administration. Withdrawal symptoms have been nothing short of excruciatingly painful, e.g. massive writedowns, rising unemployment, and contracting GDP.
The Fed has thrown everything but the kitchen sink at a problem that has stubbornly refused to yield progress. Cold turkey is not an option as credit junkies and their Wall Street enablers fear that it would kill the patients (consumers and the economy). Yet, the morphine and methadone administered by the Fed's acronymous programs, e.g. TARP, seem to lack sufficient potency. Any good pusher knows that a dead-addict (customer) is bad for business. Better to keep the addict alive so one can cheat him again and again and again. In this case, the customers are consumers while the pusher represents myopic greedy bankers who lack the patience and innovation to create sustainably profitable products independent of high leverage. Their kingpin dealer, or the Fed, is the only one riding the white horse these days and monopolistically controlling the distribution of supply (i.e., cheap money and bailouts).
Despite the above criticism, I will admit that this latest move by the Fed probably will stimulate auto sales and more importantly, grant reprieve from the bankruptcies and potential job layoffs that stare down auto manufacturers and their supply chain industry. Besides, this manufacturing infrastructure is just as vital to U.S. economy as the little pieces of monopoly paper that Wall Street trades back and forth with one another on a daily basis. In the big picture, the economy will eventually digest this orgy of cheap credit and government bailouts. But when it does, the "fit will hit the shan" with the excretion of high inflation. (Now there's something that would really stink to high heaven for our progeny and long term U.S. treasury bonds.)
In the meantime, General Motors' (GM) common stock should find support from buyers and short sellers over the short to intermediate timeframe. Anyone hungry for a bargain might want to skip the appetitzers and go for the GM while it's still bloody rare. However, just don't over-indulge as the reputed risks involve more than just heartburn.
By J Clinton Hill (Market Direction Strategist & Analyst for Hillbent.com)
Originally published at Hillbent.com and reproduced here with the author's permission.


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TPiR Recap: 10/18/12
Episode #: 6174K
Taped: 10/10/2012
Five Price Tags: Maria LOSES (Mazda Sport).
Range Game: Danaya LOSES (Kawasaki Ninja).
Swap Meet: Richard WINS (Watches, dishwasher, computer, cameras)!
Showcase Showdown #1: Maria wins with a final total of $0.95!
Grand Game: Peter LOSES (Lost going for $1,000).
One Right Price: Andrea WINS (Trip to Palm Springs and luggage)!
Dice Game: Hadar LOSES (Hyundai Accent).
Showcase Showdown #2: Andrea wins with a final total of $0.55!
Showcase: Andrea wins! (Tiki bar, hot tub, waverunner) A showcase ARP of $22,554 and a total of $42,085 in cash and prizes!
TPiR Recap: 11/18/11
Episode #: 5715K
Taped: 11/9/2011
1 Right Price: Gerald LOSES (Motorscooter and HDTV).
Any Number: Deana LOSES (Ford Mustang coupe).
Secret X: Tamara WINS (Bedroom group and maid service)!
Showcase Showdown #1: Tamara wins with a final total of $0.95!
Push Over: Genie WINS (Trip to Cape Cod)!
Stack the Deck: Rashad LOSES (Jeep Compass).
Swap Meet: Destiny LOSES (Shoes, digital camera, smoker).
Showcase Showdown #2: Rashad wins with a final total of $1.00! ($1,000 in bonuses!)
Showcase: Rashad wins! (Pair of iPad 2s, 51″ HDTV, Honda Civic LX) A showcase ARP of $23,744 and a total of $25,723 in cash and prizes!
TPiR Recap: 1/17/11
Episode #: 5401K
Taped: 12/6/2010
Grand Game: Irene LOSES (Lost going for $10,000).
Card Game: Kristin LOSES (Mazda CR-Z Hybrid).
Freeze Frame: Alex LOSES (Spa).
Showcase Showdown #1: Alex wins with a final total of $0.85!
Swap Meet: Amy LOSES (Recumbent bike, oven, 46″ HDTV).
Switcheroo: Carissa LOSES (Mini Cooper).
Squeeze Play: Tanisha WINS (Trip to Japan)!
Showcase Showdown #2: Tanisha wins with a final total of $1.00! ($1,000 in bonuses!)
Showcase: Alex wins! (Trips to Six Flags Magic Mountain and Florida, Catalina Mark II sailboat) A showcase ARP of $31,188 and a total of $32,288 in cash and prizes!
TPiR Recap: 6/1/10
Episode #: 5192K
Taped: 5/4/2010
One Right Price: Michael WINS (Trips to San Francisco and Las Vegas)!
Card Game: Nadine WINS (Ford Focus)!
Balance Game: Maegann LOSES (HD projector).
Showcase Showdown #1: Michael wins with a final total of $0.90!
Freeze Frame: Bristol LOSES (Kawasaki Ninja motorcycle).
Switcheroo: Charles LOSES (Mazda 3).
Swap Meet: Alethea LOSES (HD camcorder, pool table, 32" HDTV, set of golf clubs).
Showcase Showdown #2: Charles wins with a final total of $0.90!
Showcase: Michael wins! (Office-in-a-trunk, Dell laptop, Chevrolet HHR) A showcase ARP of $23,748 and a total of $34,258 in cash and prizes!
TPiR Recap: 4/27/10
Episode #: 5142K
Taped: ?
Clock Game: Ashley LOSES (Cookware and 30" gas range).
Side by Side: Marianna WINS (Trip to Hawaii)!
Grocery Game: Betty Olivia LOSES (Ford Mustang V6).
Showcase Showdown #1: Betty Olivia wins with a final total of $0.65!
Swap Meet: Rainier LOSES (Croton women's watch, architect's desk, gas generator, 7.1 stereo system, iPod).
Pocket Change: Katherine WINS (Chevy Equinox)!
Cliff Hangers: Jameka WINS (GL4 4-person spa and 4-burner gas grill)!
Showcase Showdown #2: Rainier wins with a final total of $0.75!
Showcase: Rainier wins! (Trip to Thailand, wake kit package, 18′ sail boat) A showcase ARP of $31,376 and a total of $32,081 in cash and prizes!


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Phioto credit: Jeff Lander, 1/2011
Lat: 34.00993 (N 34°0.5960') (N 34°0.'35.8") (WGS 84 datum) Lon:-118.48983 (W118°29.390') (W118°29'23.4")
Lat/Lon notes:
Driving directions:
NW corner of the Civic Center Auditorium parking lot. Enter from either 4th St. or Main St. Pay parking.
Go to Google Local for driving directions to/and from any location, and to find points of interest.
How to find the charging station location once you have found the site:
Santa Monica Civic Center chargers are powered by a large Solar Array! (by the City Hall and Police station)
Nearby charging locations:
Use the EVChargerMaps system to find nearby charging sites, and to leave comments about this site.
Things to do:
It's just a short walk to the Santa Monica Place Mall, 3rd Street Promenade, and the beach.
Contact information:
Jeri Wingo 310.458.8955
Driver reports requested Contact information for when gates are locked.
Photo by Mike Kane
Generated on Sunday, 1/30/2011, at 10:50:52 PM PT from evcnall.fp7.
Revision History:
10/7/10: AVC changed from 2 to 0. (Replaced with J1772.) J1772 to be added when software permits. twd
12/31/05: Moved Comments to Rpk, Ppk. - Gil
11/23/04: Added Contact per Jeri Wingo email 11/9/04. - Gil
11/23/04: Chgd Comments, 8 SPI to 2 SPI per Paul Scott email 11/9/04. - Gil
3/18/04: Chgd comments per Paul Scott email 2/25/04. - Gil
9/15/03: Chgd comments per Paul Scott email and Ian Sears IWT 9/10/03. - Gil
4/21/03: Added as separate from Santa Monica City Hall (q.v., 90401_1, Nixed) --Gil
Do you see any discrepancies or have any information for us about this page?
Please add comments, using the EVChargerMaps system. Click here.


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Youth Justice Milwaukee co-founders Jeffrey Roman and Sharlen Moore released the following statement on the news that Lincoln Hills and Copper Lake Superintendent Wendy Peterson will be ending her tenure and moving down to the education director:
"We hope that the announcement about Wendy Peterson stepping down as superintendent is just the beginning of the end for Lincoln Hills and Copper Lake. The problems at both youth prisons are well documented and we're long overdue for the closure of both facilities. Changes to the way the prisons operate is not enough to truly end the harm caused by locking up young people. While the details of Peterson's move from the top remain unclear, what is clear is that Lincoln Hills and Copper Lake are hurting our most vulnerable youth and should not be operating."
Youth Justice Milwaukee is a broad-based campaign advocating for community-based, family-centered, restorative programs as an alternative to locking up children in Wisconsin's youth prisons. Youth Justice Milwaukee represents a coalition of persons who were incarcerated as youth, families of youth who are or were incarcerated, service providers, and local and national youth justice advocates.


text: NDSU Researcher Working to Solve Soybean Yield Mystery January 23, 2016 06:00 AM Tweet TAGS: Marketing, Overseas December 18, 2014 By Associated Press Email A North Dakota State University official is investigating why research plots are producing more soybeans than average farm yields of the crop. If the study is successful, it could improve soybean production statewide, NDSU extension agronomist and project coordinator Hans Kandel told the Williston Herald (http://bit.ly/1SLXUjk ). "If you had an increase in yield, you could still make a profit on soybeans in 2016," he said. Yield is the amount of bushels produced per acre. In the east of the state, trial plots are producing yields of 50 bushels per acre, according to Kandel. "Statewide, the average is more in that 34, 35 (bushel) range, so there is quite a substantial difference," he said. Kandel believes variety selection, planting date and plant population might be factors. He's asking farmers to provide data for the study and hopes to release results before spring planting. "If we can figure out which are the most limiting factors, we can help farmers make better management decisions to obtain higher yields," he said. The study will continue after this year's crops are planted. Researchers also plan to conduct field observations during the growing season and study soil and weather data, to examine soil types and their effects on yield. Back to news


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Massage Therapy
Our Massage Therapist
Spa offers affordable, healing treatments free of chemicals, using only organic based products. Well trained professional's providing the best there is in natural, holistic, body and skin therapy.
The Spa itself is "WiFi" free in the interior - no EMF's polluting the environment! A wonderful place to "switch off"
Ample/easy parking right outside the Spa!
Quiet and peaceful, offering truly serene and private surroundings while having a treatment, yet only a couple of minutes from Main Street, Waynesville!


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Time: 5.4. 08:30-10:00
Place: Microsoft- talo, Keilalahdentie 2-4 Espoo
Registration link:
The seminar is in Finnish In 2016 one of the trendis in business Intelligence market is BI self-service. Bi Self-service is an approach to data analytics (http://searchdatamanagement.techtarget.com/definition/data-analytics) that enables end users to design, access and work with data and reports within an approved and supported architecture and tools more individually without the help of IT team.
Customer case: Finnish employment pension company Varma: Sales reporting and Self-service BI
Varma's account director Mika Pitkälä share his experiences and present a project where the aim was to enhance sales reporting and increase the level of self-service degree. The solution was executed by using Microsoft Business Intelligence solutions.


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[NEWS]: Boko Haram Committee Visits Kabiru Sokoto, Others In Prison
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The visit was in continuation of the committee's consultations with stakeholders in the country over the violence unleashed on various parts of the North by Boko Haram insurgents.
THEWILL had exclusively reported yesterday that the committee had met some members of the Boko Haram in prison on Wednesday and would continue the consultation with the detainees today (Thursday).
Mr Nuhu I Zuru, an Assistant Controller of Prisons, was on hand to receive members of the committee during the visit.
Chairman of the 23-member committee, Mr. Kabiru Tanimu Turaki, who is also the Minister of Special Duties, told State House correspondents on the committee's entourage after the three hours one-on-one meeting with the incarcerated Boko Haram members, that the consultation was in furtherance of the committee's mission.
According to Turaki, the committee, which started working on Monday, had met with different arms of the security agencies in the country, including the State Security Service (SSS), Nigeria Police Force (NPF) and Office of the National Security Adviser (ONSA).
The Minister of Special Duties also explained that, on Tuesday, the committee met with the ONSA and a day after, had a meeting with the SSS and the police, stressing that this provided them with opportunity of getting access to some detention facilities of the latter.
Turaki, who said the Boko Haram sect members gave the committee full cooperation, did not disclose what the suspects told them in camera. Instead, he said they were looking for ways to have constructive dialogue with all Nigerians across the board as he appealed for understanding and prayers in order for them to succeed.
"As some of you may have noticed, we have had very useful discussions with some inmates that are being held here on the allegations of being either members of Jamatul Alhus Sunnah on accounts of terrorism or acts related there to.

"We have had cause in the past to speak to members of Jamatul Alhus Sunnah and in doing so, to tell them that members of this committee are people of proven integrity, are accomplished Nigerians that have been carefully selected by Mr. President to come and do this national assignment," he stated.
While clarifying that the committee's brief was not to secure or grant amnesty but to encourage dialogue among stakeholders, he said the essence of the committee was not to get the group to cease fire alone but to attain a total ceasefire.
"We do not have any grudges against anybody, do not harbour any ill feeling or prejudices against anybody. We have resolved and we have pledged and will continue to pledge that in carrying out this assignment…" he stated.
SOURCE: SAN FRANCISCO, May 09, (THEWILL)


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