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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Digest Janitor: email@example.com Many thanks to the Observer & Eccentric Newspapers of Livonia, Michigan for sponsoring the Homebrew Digest. URL: http://www.oeonline.com Contents: Irish Moss (Dwayne Robert McKeel) RE:Temp Controllers ("Marc Battreall") RE: Grain Mill post/Newbie Questions ("Marc Battreall") "Baby Leave" (Some Guy) Rusty Gauges (Hutch) language, grainlist (JohanNico)" <JohanNico.Aikema at akzonobel.com> more crystal/'spearments/others ("Steve Alexander") Slaked Lime (AJ) Sanitizing with Alcohols (James Tomlinson) Bleach, Iodine, or other? ("Jim Hinze") Fridge operating cost (fridge) re: using spoiled beer (Lou Heavner) Recipie percentages and specialty malts (David Rinker) Coffee and Oatmeal in a stout... (Badger Roullett) History of the Stout.. (Badger Roullett) Red Ale; lactic beer; namelessness (Samuel Mize) More fridge, sanitation ("Graham, Bill") Re: New AHA Nameless...yadda yadda (Alan Edwards) What to do; where to go in Portland, Ore (John Biggins) How much crystal in your PA ? ("Steve Alexander") Re:Re: "Jethro Gump Report" (The Holders) a simple way to deoxygenate water (Dirk Server) How to dilute homebrew.... ("Gregg Soh") Starters (AJ) RE: Hop Combinations ("Marc Battreall") Hop "burr" stage (John Murphy) ponkins (dbgrowler) Gump; true measure; small servings (Samuel Mize)
Have you entered a MCAB qualifier yet? NOTE NEW HOMEBREW ADDRESS: hbd.org Send articles for __publication_only__ to firstname.lastname@example.com (Articles are published in the order they are received.) If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to firstname.lastname@example.com. **SUBSCRIBE AND UNSUBSCRIBE REQUESTS MUST BE SENT FROM THE E-MAIL **ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!! IF YOU HAVE SPAM-PROOFED your e-mail address, the autoresponder and the SUBSCRIBE/UNSUBSCRIBE commands will fail! For "Cat's Meow" information, send mail to brewery at hbd.org Homebrew Digest Information on the Web: http://hbd.org Requests for back issues will be ignored. Back issues are available via: Anonymous ftp from... ftp://hbd.org/pub/hbd/digests ftp://ftp.stanford.edu/pub/clubs/homebrew/beer AFS users can find it under... /afs/ir.stanford.edu/ftp/pub/clubs/homebrew/beer JANITORS on duty: Pat Babcock and Karl Lutzen (firstname.lastname@example.com)
---------------------------------------------------------------------- Date: Sun, 12 Jul 1998 17:59:24 -0400 From: Dwayne Robert McKeel <drmckeel at twave.net> Subject: Irish Moss Greetings fellow beer nuts, In HBD2765 Steve Alexander comments on the effectiveness of irish moss (IM). I contend that the proper way to gauge the effectiveness of IM is by the amount of hot break left in your kettle. Not that I disagree with Steve's decision to stop using IM, it is a personal decision based on his on brewing techniques, results and desires. No one is qualified to pass judgement on that but Steve. However, for myself, I find that using IM helps to leave enough proteinaceous matter in the kettle to make the effort and cost worth while. Obviously, how effective the IM is will depend on several factors including; grist bill, hop charge, boil lenght, vigor of boil, mashing technique, whirl pooling, method and rate of cooling and other factors. As for clarity of the finished product, I find that removing the fermenting wort off from the cold break is just as important as the amount of hot break left in the kettle. Without knowing Steve personally, from his results I would expect that he is quite diligent about this. I also find that this method produces a cleaner tasting beer. I suspect it also may help remove potential nutrient for spoiling organisms. Any comments on this last point? It is beyond the scope of my education and experiences. Overall I would say that any method that safely and easily removes these high molecular weight proteins from the wort/beer is worth the effort. On another note, does anyone have any experience on minimizing mold contaminations? I too have a basement brewery and am concerned with mold and other non-yeast fungi. We talk so much about bacteria that little discussion is made of these other wort spoilers. I am quite familiar with bacteria and how to deal with them, but I am unsure of fungi, other than the usual sanitation techniques. Wassail Dwayne (I never met a beer I didn't want to brew) McKeel Musty Olde Cellar Homebrewery PS: please note I said "brew", not drink. While I may find it challenging to brew some beers, I don't necessarily like drinking them! Return to table of contents
Date: Sun, 12 Jul 1998 21:30:05 -0400 From: "Marc Battreall" <batman at terranova.net> Subject: RE:Temp Controllers Victor asks about after market temperature controllers in HDB2765: Victor, I also wanted to have an extra refrigerator for lagering and fermenting mostly because I live in South Florida where the temps are, well, you know. I picked up an old (quote old) refrig free from a friend. It has the old style freezer compartment up top with the drip tray below it and the main compartment all encompassed behind one door. I can fit 2 carboys or 4 Corny kegs or a combination. Anyway, after trying to use the factory thermostat to control the temp using Setting 1-2-3-4-5 and so forth I finally decided to get an after market thermostat. I waffled back and forth one which one to get, inquired to this forum like you are doing and I finally decided on one and haven't regretted it for a second. I splurged for what I consider to be a top of the line model with +/- 2 degree compensation (4 degree total differential). I don't think that my compressor runs much more now than it did before provided that I don't constantly open the door, which was hard to do at first (remember the old adage, does the light turn off when you close the door?). But then again because this refrig was free, I probably don't share the same concern for it as I would for a unit that I paid for. The thermostat I bought is called a Ferm Temp and I got it from Brewer's Resource.(not affiliated). It's a bit pricey at $110 but as far as I am concerned it was worth it (so far). I have had it about 18 months and not a complaint. It is a solid state unit and has a 6 foot cord which looks to be the same as a modular phone cord where it plugs into the unit and a small temp probe on the other end about the size of the end of your pinky finger. It fits through the door seal just about anywhere without compromising the seal that much at all. No drilling or special adapters are needed and I had mine up and running in about 10 minutes. In fact, I am lagering a Bohemian Pilsner in there as of this writing that is stabilized at 52 degrees according to the cheap $2 Fermometer glued on the side of the carboy which coincides with exactly what the Ferm Temp says it is. Oh well, I am happy anyway. If you have one of their catalogs you can read up about it on page 27 if you haven't done so already, if not I am sure its on their web page. There are alot of other units out there for ALOT less money that would do the job fine I am sure, but I thought you might enjoy the testimony. Good Luck and happy ferments to you! Marc ======================= Captain Marc Battreall Backcountry Brewhouse Islamorada, Florida batman at terranova.net captainbrew at hotmail.com Return to table of contents
Date: Sun, 12 Jul 1998 22:52:47 -0400 From: "Marc Battreall" <batman at terranova.net> Subject: RE: Grain Mill post/Newbie Questions Hello to all, and Mark and Ian, Sorry I didn't attach this quick post to my last one but it slipped my mind. I just wanted to comment on the post that Mark Fletcher made in HBD2765 about the grain mill he fashioned out of a pizza dough roller. (I believe he said it was his first post). I gotta tell ya, and I think most of you will agree. Is this guy a story writer or what?? If not maybe an English professor? Well, if he's not either one of those I would encourage him to become a beer journalist or something along those lines!! That was one of the most well written posts I have seen in a while. I hope that it was a true story, but if not, what the heck, I enjoyed it anyway!! This guy can really spin a yarn and I look forward to seeing his next one. Now that's what I call a "digest"!!! PS. Mark, stand by for Sam's Forthcoming Welcome Message!! Ian asks about a homebrewing equipment kit in the same digest; Ian, if that was not a misprint and you are going to buy all that stuff for $10-$15, then I say go for it. Even if the homebrewing hobby doesn't hook you, you're only out a few dollars. If it does bite you, (and I'm betting it does!) then no matter how far you advance or how complex your equipment array becomes, you will most likely always have that original equipment and find a use for it, brewing or otherwise. I still have most of the stuff I got with my first "kit" from years ago and use it everytime I brew. My first "primary fermentor" is scratched beyond safe use, but it stills does a fine job of transporting 4 dozen shrimp from the bait store to the live well in my boat!! Know what I mean Vern?? Good Luck and welcome to the club! PS. Ian, you too can standby for Sam's Forthcoming Welcome Message!! Cheers Marc ======================= Captain Marc Battreall Backcountry Brewhouse Islamorada, Florida batman at terranova.net captainbrew at hotmail.com Return to table of contents
Date: Sun, 12 Jul 1998 23:31:07 -0400 (EDT) From: Some Guy <pbabcock at oeonline.com> Subject: "Baby Leave" Greetings, Beerlings! Take me to your lager... Due to the arrival of my fourth (announcement *should* be in this Digest - long queue!), I am taking two weeks as vacation (Starting Monday, 7/13) from work and the Digest in order to help this little stranger and my family acclimate to each other - as well as catch up on a couple of years' worth of undone projects (maybe even brew up some beer...). In the meantime, please do not start a "Did you see that SPAM? Rotten janitors..." thread should something unpalatable slip by. If anyone does start such a thread, I ask that the reasonable subscribers please cajole them in private e-mail. Thanks! (And don't be too shocked should I still manage to peek in from time to time: I have the most understanding wife in the entire cosmos. Believe me. It's true.) See ya! Pat Babcock in SE Michigan pbabcock at oeonline.com Home Brew Digest Janitor email@example.com HBD Web Site http://hbd.org The Home Brew Page http://oeonline.com/~pbabcock/brew.html "Just a cyber-shadow of his former brewing self..." Return to table of contents
Date: Mon, 13 Jul 1998 00:37:06 -0400 From: Hutch <kahlua at intrepid.net> Subject: Rusty Gauges A few HBD back someone asked about putting a CO2 bottle and regulator in the fridge and asked if this would hurt anything? One thing that I learned that you might want to watch for is condensation forming on the regulator. You can end up with condensation in the gauge, or If your regulator has metal gauges or exposed metal parts these can rust/corrode. This may or may not affect the operation/accuracy depending on how bad it gets. Return to table of contents
Date: Mon, 13 Jul 1998 09:30:04 +0200 From: "Aikema, J.N. (JohanNico)" <JohanNico.Aikema at akzonobel.com> Subject: language, grainlist Brewers, I'm looking for the right translation of beer in Portuguese, Finish, Swedish and Danish. Can anybody extend the following list ? Barley, wheat, oats, rye, maize, sorghum, rice, millet, buckwheat, spelt, quinoa, wild rice, Is there a website for this kind of information? TIA, Greetings from Holland, Hans Aikema Greetings from Holland, Hans Aikema Greetings from Holland, Hans Aikema Return to table of contents
Date: Mon, 13 Jul 1998 07:21:44 -0400 From: "Steve Alexander" <steve-alexander at worldnet.att.net> Subject: more crystal/'spearments/others John Wilkinson notes that some (certainly I) missed Mort' O'Sullivan's great post. re crystal. Thanks John - and esp Mort - but I feel that Morts post raises as many questions as it answers. In capsule form it says: malt is 25% amylose and 75% amylopectin (this checks out) stewing of crystal malt favors amylopectin-lysis [- hmm why ? all enzymes are just as short of water. - Isn't BA smaller to start with ?]] only a small % of the sugars undergo Maillard reactions and become unfermentable by this mechanism during kilning, the relatively unchanged amylose molecule recrystallize [or perhaps crystallize is better - since it's the first fime - No Mort?] and by an inexplicable mechanism become unfermentable - that is - insucceptable to amylase enzymes. regardless of malt type - high temp kilnoing => lower fermentability. First - I'm not refuting Mort's asserts - it makes good sense - but just what the *&*frab^%# is going on. Why ? do 'crystallized' amylopecins becone unfermentable. Won't they gelatinize/solubilize in the mash ??!!!?? And why is amylopectin-lysis preferrred in the stewing. Is this true in a thick mash too ? Inquiring minds want to know. OK the pectins are all frobby shaped, but come on - the w:g ratio is nearly:1:1 and at that ratio, a mash is fairly viable. No ? - -- Experiments - - -- Some few may remember that I malted my own (6-row, cattle feed, 10kg) barley a few months ago, created some crystal (in a crockpot) with ~10% of it, and using flaked maize and NewUlm yeast made a CAP with it. How is it ? Poor to mediocre. The flavor profile is very nice - except that there is a background harshness that borders on bitterness and a sort of 'horsey-ness' to the flavor profile. The color is great, the clarity is very good, the head is magnificent, the general flavor profile is great except for the stern phenolic background flavor that intrudes. Someone a few weeks ago suggested that it's "too bad" that we can't get decent malting barley seed. I must agree - but still I think that this s a worthy experiment. I've learned a great deal about the process of malting. The mash converted in ~ 15 minutes!! yeah - some enzymes. And during the drying, kilning and crystal making processes I was brought much closer to the maltsters art. Is it waste of time ? Difficult ? No way - it is the very stuff of learning/discovery/life. . I enjoyed each new discovery (and mistake). I'd strongly advise anyone with curiosity, a couple 5G pails, $6/50lb feed barley, and a drying screen to replicate the experiment. The time and effort required, tho' spead over several weeks, were less than a typical brewdays work. Like HBD - wouldn't have missed it for the world. BTW1 - it make s nice 'cream-ale' when mixed with a mild - the phenolics fade fast with dilution BTW2 - PVPP at an early stage may reduce this malts phenolic problems -I'll try is next time. BTW3 - fresh crystal is an amazing product. There is no doubt that I will be making some beers with (2-row) homemade crystal in the neer future. The flavor of my homemade crystal is a real 'Wow' factror. - -- Gardening on the HBD - - what !!! OK - well I had some leftover barley(6-row), wheat & oats this spring, so I decided to plant a sq.ft. of each in my garden. The barley is a little better than knee high, the oats - almost waist high, and the wheat in between. The barley does prominently display it's 6-row namesake. The whisker's from the tips of the barley kernels are almost 6 inches (150mm) long and form a well aligned stalk end. The wheat looks remarkably similar - except that the plants are a notch taller and the whiskers are very short. The oats are quite different - the plant is much taller, the kernels aren't all bunched in a cluster, but instead hang down from wire-thin side-stalks spaced 1-2 cm apart around the plant head. The oat kernels hanging there are somewhat reminiscent of lily-of-the-valley, only 20 inches(.6M) taller and still green - turning white at the tip.. The barley and wheat are already starting to turn dry and straw-like. Interesting fact - the barley & wheat seem to form fairly stiff kernel structures inside their husks (and outer covering shell for wheat) early. The oats, even at this late stage, have soft kernels that exude a milky starchy tasting liquid when crushed. OK - who wants to tackle barley biochemistry in the same way we've approached yeast biochemistry ? Lemme throw this out for a start. I did a calculation based on the solar constant, the yield of corn(maize) per acre in the US, and the typical oil, carbo, protein content of corn. It turns out that 0.53% of all the sunlight energy that falls on (the upper atmosphere above) a cornfield it turned into utilizeable energy in the corn kernel. Since only 80% or so of the energy reaches the earths surface, and photosynthesis (T3) is only about 35% efficient in theory, and also corn-leaves don't have 100% coverage of the field throughout the growing season. It would appear that perhaps 5-10% of the accessible energy is turned into seed, How does barley compare ? Dunno - but I'd like to find out. Anyone have yield numbers for barley ? - -- Welcome back to David Burley - who's three week hiatus was far too long, and congrat's on the son's graduation. - -- "Thomas Kramer"'s BREW DAY FROM HELL >[...]. After a few more seconds >I looked down at my feet and my toes were a bloody mess. I told my wife to >drop me off at the emergency room, and go borrow a wet vac, at start >cleaning up the mess. An hour latter I had one toe with stitched up and >tree other with bandages. Was that your typing toe ? Sorry. Carboys are inherently dangerous. Get a handle ASAP. Use a box to hold the carboy - cardboard, plasic anything (wet ones are slippery) and repeat the mantra - 'I will use two hands to move a non-empty-carboy. Also - thank probabilty you didn't have a 30cm*1cm hunk of glass severe an artery. Shoes (not sandals) and jeans are a plus too. - -- My friend Jeff Renner writes ... >You can answer this yourself by doing a thought experiment (that's how >Einstein figured out relativity; we're not as smart as Einstein, but this >isn't theoretical physics, either). Hmmm - the other side of the coin is that we ARE as smart as Einstein if only he had to deal with beer and brewing . ;^) Steve Alexander Return to table of contents
Date: Mon, 13 Jul 1998 08:30:25 -0400 From: AJ <ajdel at mindspring.com> Subject: Slaked Lime James Tomlinson asked about sources of slaked lime. While the hardware store stuff will probably do just fine I feel a little more comfortable using "pickling lime" from the canning department of the super market. Return to table of contents
Date: Mon, 13 Jul 1998 09:42:46 -0400 From: James Tomlinson <red_beards at compuserve.com> Subject: Sanitizing with Alcohols JGORMAN at steelcase.com asked about using Isopropyl alcohol for sanitizing equipment. Fix's latest book has contact times for various sanitizers including Isopropyl Alcohol. The problem with the alcohols is their contact time is much longer than bleach or Iodophors. His recomendation was using it to keep stuff sanitary and using ethyl alcohol in a spray bottle for spot sanitiation. I've used alcohol to clean the the ourside of carboys which were fermented in my basement (A Truely horrible place for unprotected beer, but a wonderful place to ferment, presently a nice even 68 F). - -- James Tomlinson Give a man a beer, and he wastes an hour. But teach a man how to brew, and he wastes a lifetime! Muddy Waters Brewery Return to table of contents
Date: Mon, 13 Jul 1998 10:05:44 -0400 From: "Jim Hinze" <jhinze at vbs-net.com> Subject: Bleach, Iodine, or other? Hi Everyone. I've been lurking for a while and this is my first post, please be gentle <G>. I've been brewing on and off for about 3 years and have always used bleach for sanitation and never really had a problem or infection (knock on wood), but a recent trip to my homebrew supply store and some recent articles have got me wondering... Is bleach really the best alternative, should I be using iodine or some other substance? Does it make a big difference? I tried to do a search back to 1997 and didn't find much...If this has been discussed already, accept my apologizes. Thanks in advance... Jim Hinze Return to table of contents
Date: Mon, 13 Jul 1998 10:28:16 -0400 From: fridge at Imbecile.kzoo.edu Subject: Fridge operating cost Greetings folks, In HBD 2766, "Alldey" Paul gives some further data about his fridge that seems to run too much, and asks for help to determine the monthly operating cost. The 2-3 minutes on and 2-3 minutes off he reports is close to a 50% duty cycle, which is about normal for a newer, fully loaded fridge. This info differs from the first post where the fridge ran for 20 minutes plus and the temperature didn't drop under similar operating conditions. What changed? To calculate a rough estimate of the operating cost we will need the amp draw of the complete fridge, the approximate run time per month, and the local electrical rate per KWH. An example would be a fridge that draws 3.5 amps, runs a 50% duty cycle, and an electrical rate of .09/KWH. First, let's calculate the load in KW: 3.5 amps x 120 volts=420 watts = .42 KW Then calculate the run time: 720 hours x .50 = 360 hours Then calculate the total KWH: 360 hours x .42 = 151.2 KWH Last, multiply by the rate: 151.2 x .09 = $13.61 A note about the veg oil... If your temperature controller has an adjustable differential, you can set it for 5 degrees or so, and do away with the oil. The oil or water is just a messier means to accomplish the same thing. Hope this helps! Forrest Duddles - FridgeGuy in Kalamazoo fridge at Imbecile.kzoo.edu Return to table of contents
Date: Mon, 13 Jul 1998 10:37:53 -0500 From: lheavner at tcmail.frco.com (Lou Heavner) Subject: re: using spoiled beer Paul in Cheyenne asks what to do with 4.5 gal of infected beer. You might try boiling some shrimp in it and see if it is any good? I'd hate to ruin the shrimp, too, though. You could boil up some brats or hot dogs, maybe a more traditional solution. How about beer batter onion rings? You ought to ask Scott Murman, the unofficial HBD beer chef for ideas. Of course they say with wine, if you wouldn't drink it as is, you shouldn't cook with it either. Good luck! Cheers! Lou Heavner - Austin, TX 100 DegF in the shade... Return to table of contents
Date: Mon, 13 Jul 1998 13:04:37 -0500 From: David Rinker <drinker at mci2000.com> Subject: Recipie percentages and specialty malts All the talk about crystal malts and exactly "what" they contribute to a brew, combined with the discussion on exactly how to best adapt any particular recipe for a given brewing system, leads me to ask the following question: How does one handle the scaling up or down of specialty malts? First of all, I like many others here adapt specific recipes to my own needs by simply adjusting the grain bill up or down by weight. I find that easier than going by extract amounts (as per Daniels), especially since most all malts fall into the 33-36 pts/lb/gal range anyway, and both methods will then lead to very similar results. (Obviously, additions like syrups, sugar or honey don't get scaled in the same manner under either of these methods). However, both approaches to grain-scaling still seem to present a problem with respect to those specialty malts whose primary contributions to a mash are not ones principally of extract, but rather of color and flavor. Now, for most recipes shuffling within the 75%-85% m.e. range is really not a problem since the total amount of specialty grains varies little, but when I wanted to start experimenting with a technique like "no sparge" mashing (where efficiency can drop to around 50%) I ran into a problem. Specifically, the specialty malts (roasted and caramelized malts) appear to contribute an amount of flavor and color *disproportionate* to their extract contribution--i.e. you can't scale them in a linear fashion. For example the first no sparge brew I attempted was scaled up from a mild recipe which used 4oz of Chocolate malt at "normal" (73%) efficiency. However when I converted it to a no sparge recipe at 60% (should have been lower) the amount of chocolate malt was pushing half-a-pound. I didn't think twice about this at the time I was brewing, but the beer came out with what I thought to be too much chocolate character and was much too dark. Since this problem would also seem to become a factor when increasing the volume of a given recipe, others out there must have developed some tricks to deal with it. To help shed some light, I checked some of the AHA Style books to see by what factors each author multiplied his 5gal batches to get them up to 1 bbl batches. Darryl Richman seems to observe a near linear relationship with all malts, multiplying them by a factor of 6.2. Terry Foster OTOH routinely multiplies his pale malts by 5.4 and his specialty malts by 6.4 in both of his books. Noonan multiplies his pale malt quantities by 6.2 and his specialty malt quantities by 6.4. Miller generally says in the 6-6.4 range for all malts and Rajotte uses 5.5 for his base malts and 6.4 for his specialty malts. Rather than clarifying things for me, this information makes it seem like I should add a disproportionately *greater* amount of specialty malts as either my efficiency drops or as my volume increases... Can anyone help me out here? How much does extract efficiency reflect "flavor/color-extraction" efficiency? What rules of thumb do you use when doubling a recipe? Thanks David Rinker Return to table of contents
Date: Mon, 13 Jul 1998 10:59:16 -0700 From: Badger Roullett <branderr at microsoft.com> Subject: Coffee and Oatmeal in a stout... i am working on formulating a recipie for a Coffee and Oatmeal stout.. Coffee for taste, and Oatmeal for body, and smoothness.. any suggestions for -> Hops? bittering and aroma? -> Grains? (i am thinking Choc malt, and Black Patent 1/2 lb ea per 5 gallon) and maybe some Dark Crystal.. ->How, When, and What Type of coffee to add.. Beans, Ground, espresso grind, espresso? when boil, fermentor, etc.. ->Oatmeal, how do i work with this? never done it. -> Other Adjucts that have worked for people.. (brown sugar? Spices? - maybe some cinnamon to go with the breakfast theme? ;) would be be really appreciated. I have been brewing for 3 years, been on and off the HBD, and use Extract with Speciality grains mostly. I work in 10 gallon batches, keg to Cornies with Force carbonation. ********************************************* Brander Roullett aka Badger Brewing Page: http://www.nwlink.com/~badger/badgbeer.html Badgers Brewing Bookstore: http://www.nwlink.com/~badger/brewbook.html In the SCA: Lord Frederic Badger of Amberhaven, Innkeeper of the Cat and Cup Inn Return to table of contents
Date: Mon, 13 Jul 1998 11:01:52 -0700 From: Badger Roullett <branderr at microsoft.com> Subject: History of the Stout.. Does anyone know if the Stout, as an entity would have appeared before the End of the 17th century? ie: when did a stout start being called a stout, and when did roasting malt for darker colors and tastes appear in history? Sort of an odd question to some of you mainstream Homebrewers, but i am Medievial recreationist, and a homebrewer.. doing some research into the history of the stout. any good book suggestions? ********************************************* Brander Roullett aka Badger Brewing Page: http://www.nwlink.com/~badger/badgbeer.html Badgers Brewing Bookstore: http://www.nwlink.com/~badger/brewbook.html In the SCA: Lord Frederic Badger of Amberhaven, Innkeeper of the Cat and Cup Inn Return to table of contents
Date: Mon, 13 Jul 1998 14:27:18 -0500 (CDT) From: Samuel Mize <smize at mail.imagin.net> Subject: Red Ale; lactic beer; namelessness John "The Brews Traveler" Adams writes, in a beer review: > A very nice and pleasant Red (we all know there is no such style) Ale. Not to bang on John, this is a general comment. I've never understood the strong objection some people have to the term "Red Ale." I brewed one last Halloween. I mean, it was red, and it was an ale. I certainly wouldn't make it a competition category, since it's just a color variation on Pale Ale. The flavor is unaffected. But isn't color something we're supposed to observe and appreciate? Wouldn't you notice a pale amber stout? If we want to insist that breweries use style designations correctly -- and I do -- then we must let them use other terms for brand differentation and marketing, especially for products that are somewhat out of style. "Red Ale" seems like "Milk Stout" or "Fizzy Bland Lager" (OK, they don't use that last one, but some of them should). - - - - - - - - - - > From: AllDey at aol.com > Subject: More fridge, sanitation > As I sit here, the fridge is running about 2-3 minutes > off and 2-3 minutes on. > ...I also fairly recently switched to veg. oil in the cup > in which the ext. temp controller probe resides. Seems like a red herring, but > Sam Mize in personal communication suggests this may have an influence. I was trying -- poorly, I guess -- to ask if your problem was extra-long cycle times. At 2-3 minutes I'd say my guess was totally off base. I'd stick with oil or water -- don't put herring into the glass. And don't call it "red" herring, it's just herring with a little red color in it. > p.s. what to do with 4.5 gal. of lactic infected cal. common? I'm not about to > make 100 g of Guiness Stout or traditional porter to mix. Ain't never dumped, > won't start now. Suggestions? You could pasteurize it (to stabilize the souring) and cook with it. You might develop some recipes that are so good you'll lactic-infect another batch. (Well, it COULD happen!) It might also be interesting to make malt vinegar with some of it. How-to has been posted, I don't recall if it was HBD or rec.crafts.brewing. (Even if it's really bad, at least you won't be dumping BEER -- just vinegar. :-) - - - - - - - - - - Several people assured Pat that Paul Gatza, shockingly, does have a name. >Who the hell is Paul Gatza? How is it that the >AHA always manages to find these faceless, nameless people (Kind of an oxymoronic question, wasn't it, Pat? :-) I'd suggest generally that folks who dislike the AHA aim their negative comments carefully at the AHA, and not at an individual who hasn't had time to prove himself to be a villain, a hero or a random guy like us. Best, Sam Mize - -- Samuel Mize -- smize at imagin.net (home email) -- Team Ada Fight Spam: see http://www.cauce.org/ \\\ Smert Spamonam Return to table of contents
Date: Mon, 13 Jul 1998 15:33:17 -0600 From: "Graham, Bill" <bgraham at geographix.com> Subject: More fridge, sanitation >From: AllDey at aol.com >I asked about my fridge running constantly >Forrest Duddles - FridgeGuy Responded >> Keep in mind when shopping for a used fridge that one more than >>10 years old will probably cost enough more in energy cost to pay >>monthly payments on a new fridge. FWIW, I picked up an ancient fridge about this time last year, and so far have used it to store (a keg and cases of) beer, and other "normal" food items. Just plain ol' normal refrigerator use. I have checked my past electricity bills, and, on average, I'm paying a whopping $1.50 extra per month. I don't know how low new payments would be on a new fridge, but I can't imagine them being much less than $1.50. Of course, this thing is sitting in the garage where the highest temp it sees is 75. IOW, YMMV. OTOH, it might be a good way to convince the SO to get you some new equipment ;) Bill Within smelling distance of the largest brewery in the world - YUM! Return to table of contents
Date: Mon, 13 Jul 1998 15:10:37 -0700 (PDT) From: Alan Edwards <ale at cisco.com> Subject: Re: New AHA Nameless...yadda yadda I don't see what the uproar is about. If you don't like what they are doing, then don't support them! I stopped buying their rag...I mean "paying my dues to the non-profit organization" when the crap-to-info ratio got too high (history of the bottle opener?!?). In my opinion, every issue of Brewing Techniques is better than the best Zymurgy (no affiliation). Charlies books? Yeah, right. (I bought TCJOHB because it came with my first kit. I read it once--exactly once.) Now, I don't care. I don't need them. Let them atrophy. -Alan in Fremont, CA Return to table of contents
Date: Mon, 13 Jul 1998 19:00:51 -0400 From: John Biggins <jbbiggin at mail.med.cornell.edu> Subject: What to do; where to go in Portland, Ore Okay -- I'm heading for Portland, Ore next week for the first time. Aside from the Oregon Brewer's Assoc, is there a good web-site to index all the breweries & brewpubs? Thanx in advance -John Biggins Cornell University Grad School of Medical Sciences Memorial Sloan Kettering Cancer Center Return to table of contents
Date: Mon, 13 Jul 1998 21:06:12 -0400 From: "Steve Alexander" <steve-alexander at worldnet.att.net> Subject: How much crystal in your PA ? Charles Rich asks about %age of malts and adjuncts in brewing. This reminds me of an interesting issue. M&BS states that 'crystal and colored malts' comprise about 1% of great brittain's malt production !!! Seems like too little crystal in the grist to me. Why ? Sam Mize responds to Kyle ... >> From: Kyle Druey <druey at ibm.net> >> Subject: Yeast Starter >> We are admonished to make large starters, up to 1 gallon at times, then >> pitch this into the wort. Maybe your starter's are different, but my >> starters taste like [bleep] >I generally let a starter settle and pour off the liquid. This may cause >me to pitch at less-than-optimum glyco-whatsit levels but it seems to be a >good compromise: lots of yeast, very little yucky starter fluid. This is a general conundrum. You want fat, recently aerated yeast in your starter, but you don't want to add a lot of simple extract starter - which may be a oxidized if you aerate the starter during growth. If you wait for the yeast to settle out - then your yeast may be too 'skinny'. Centrifugation, filtration and cold shock might be useful separation techniques - but it sounds like a lot of effort. Anyone have a better starter method ? Steve Alexander Return to table of contents
Date: Mon, 13 Jul 1998 22:21:52 -0700 From: The Holders <zymie at sprynet.com> Subject: Re:Re: "Jethro Gump Report" Who or what is Jack Schmidling and why does someone name Jack Schmidling post it? You Get 'em Jethro! Wayne Holder AKA Zymie Long Beach CA "too hot for plaid right now thanks" Return to table of contents
Date: Tue, 14 Jul 1998 09:05:16 +0000 From: Dirk Server <mminsw at ozemail.com.au> Subject: a simple way to deoxygenate water George De Piro mentions 2 ways to deoxgenate water. Here's another way... Put water in soda keg. Pressurise with CO2 from your gas bottle at a good pressure and shake to dissolve. Once saturated, release all pressure. Hey presto! Once the CO2 bubbles out you have water with much less oxygen than you started with. This may need repeating to reduce oxygen to acceptable levels. Why doesn't one of the pointy heads try it out with their dissolved oxygen meter and report back with results? Dirk. PS. For you doubters - it DOES work. It relies on the dissolved oxygen from the water going into the CO2 bubbles due to a lack of oxygen in the CO2 bubble. Simple gas stripping. It is not used commercially solely due to the comparative high cost of CO2. It would also work with beer if it didn't foam everywhere! Return to table of contents
Date: Tue, 14 Jul 1998 05:07:35 PDT From: "Gregg Soh" <greggos at hotmail.com> Subject: How to dilute homebrew.... Many thanks to Calvin Perilloux, Sam Mize, Greg Lorton, Gary, George Litchfield, Robert Buchanan, Bayard Wenzel and Al Korzonas for the advice regarding diluting my "Eis Ale". For those who may have at one time experienced this problem or who may have yet to experience it, the advice was (it was unanimous) to boil some water and let it cool with as little headspace as possible, someone suggested using a CF chiller also. No one has had any problems with this arrangement except Robert who had detected a cardboard taste after 3 weeks at 45F. Well, as for me, so far so good, it has worked acceptably for now. Thanks. Gregg Soh ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com Return to table of contents
Date: Tue, 14 Jul 1998 08:43:54 -0400 From: AJ <ajdel at mindspring.com> Subject: Starters Allen Senear (welcome!) commented that a starter culture he tasted wasn't too wretched. In order to insure that future starters do gag you, oxygentate the starter as frequently as practical after "pitching" the yeast. This keeps the yeast in growth phase, maximizes their multiplications and insures that they have strong cell membranes so that they will be able to reproduce better daughters in the wort when they, in turn, are pitched. I believe it to be the metabolites of yeast growth phase, as opposed to fermentation phase, that makes a well made starter taste so bad thus, IMO, if it don't taste bad, it ain't right. * * * * * * * * * * * * * * * * Michael Rose commented on a multiplicity of posts re CO2 leaving beer. I've missed those but the "answer" may be the very simple fact that gas leaves a solution until the partial pressure of the gas in the solution is the same as that of the gas (air) over it. The partial pressure of CO2 in the air is .03 - .05% (and yet this has a profound effect upon ground water chemistry, forces the pH of distilled water to the mid 5's etc.) which means that CO2 will escape soda, or beer, or well water or whatever until the partial pressure in the liquid is the same. In water this amounts to a CO2 content of 0.7 mg/L - not much at all. Thus nearly all the gas forced into beer will eventually escape though it may take some time. Return to table of contents
Date: Tue, 14 Jul 1998 08:54:08 -0400 From: "Marc Battreall" <batman at terranova.net> Subject: RE: Hop Combinations Peter wants to know about hop combinations with his home grown hops. He writes: My hop garden this year is producing the following: Nugget, Bullion, Liberty, Fuggles and Saaz. Anyone and everyone, please share with me any combinations of these five strains that might work well together. If you know of some combination, please share the hop schedule with me. Peter, In my opinion (please remember this is MY opinion) none of the hops that you have go together well, except maybe the Fuggles and Bullion in an Irish Stout. Please keep in mind that I brew mostly according to beer style guidelines, but more so closer to traditional regional style guidelines. Examples being Saaz hops in a Czech Pilsner, East Kent Goldings in a English Ale, etc. That doesn't mean that you have to, but that's the way that I do it because I try to emulate beers as close as I can and I am a hopeless traditionalist. I personally feel that your hops are all from a wide variety of what would be considered traditional for any one particular style of beer. Don't take this wrong. The good news is that because of your available variety, you have hops for quite a wide array of styles. Here are some ideas for you: Use the Nugget in American Pale Ales or Brown Ales for bittering or flavor. Use the Bullion in an Irish Stout for bittering and the Fuggles for flavoring and finishing. They are reportedly what Guinness uses (the Bullion anyway, can't confirm the Fuggles). Use the Liberty in just about any Lager, American, German etc. The were bred as a fine substitute for Hallertau Mittlefruh and are great for flavoring. Use the Fuggles in just about English style for bittering, flavor or aroma (dry hopping). Use the Saaz in any Pilsner whether its American, Czech, or German. Or heck, use ANY of them in ANY BEER for ANYTHING! The bottom line is that you are the Brewer and you can be as creative as you want. The are no hard fast rules as far as hop usage is concerned. I have personally bittered, flavored, and dry hopped with just about any hop you can name and I was pleased with the results most of the time. And if I wasn't, I made note of it and didn't do it anymore. I go on binges like overhopping Pale Ales, dry hopping with traditional bittering hops, not dry hopping, making single hop variety beers (this was a fun one) and all kinds of experiments. My only other advice to you is always use the freshest hops, which you can obviously do, and take good notes so you can repeat your results should they be favorable. Good Luck and Happy Hopping! Marc ======================== Captain Marc D.Battreall Islamorada, Florida batman at terranova.net captainbrew at hotmail.com Return to table of contents
Date: Tue, 14 Jul 1998 09:27:04 -0500 From: John Murphy <jbm at ll.mit.edu> Subject: Hop "burr" stage I've noticed that the flowers on my Chinook hop plant have been in the "burr" stage (when they start and have that spiny appearance) for over a month now. This is the same plant that gave a decent yield last year and has reached over twenty feet already. I don't recall the flowers taking this long to develop. My Centennial flowers are growing like crazy, with lots of ripe flowers and still growing new flowers which have leapfrogged the Chinooks in terms of development. Even the Goldings that I planted this year are starting flowers which are getting bigger than the Chinooks. They're all planted next to each other and get the same amount of water. The Chinook might get a little more shade at the end of the day where it's trained horizontally at the end but I can't imagine this would make a difference. Any other hop growers seen flowers take this long to develop? Cheers John Murphy jbm at ll.mit.edu Return to table of contents
Date: Tue, 14 Jul 1998 09:25:17 -0400 From: dbgrowler at juno.com Subject: ponkins Hey Scott, I'm still glowing green over here after reading about your overseas beerhunting expedition. I wrote the post about the pumpkin extract, and it was indeed about pumpkins, not "pie filling". I use a cooker-type adjunct mash: skinned, cubed, pumpkin boiled till nearly liquid, added to the main mash to boost it to saccharification temp. I go easy on the spices, because it's easy to overwhelm the pumpkin character. I guess I downplayed the flavor contributions a bit too much, thinking of (and factoring in) the trouble one must go to to get it. Actually, it's quite nice, and worth doing once a year (short memory helps, too.) Over the six batches I've made, I'd say 10 pt./lb./gal. is absolutely the most optimistic yield prediction. I've used the same grist and mash format, with anywhere from 2#-5# cubed pumpkin, and the effect differing amounts of pumpkin have on the OG ain't enough for a 'type B' brewer like myself to worry about. Mike Bardallis residing in Allen Park, MI, excepting 21-26 July, when I'll be in PORTLAND! WooHoo! _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] Return to table of contents
Date: Tue, 14 Jul 1998 08:30:14 -0500 (CDT) From: Samuel Mize <smize at mail.imagin.net> Subject: Gump; true measure; small servings Jack Schmidling asks: > Who or what is Jethro Gump and why does someone name Rob Moline > post it? Jethro Gump was a famous Illinois highwayman who used to rob Moline. No? - - - - - - - - - - Scott Murman comments: > One thing I really hope will catch on here in the States, is every > glass over there has a line to mark the volume you are buying, ... > Here in America, people are paying > a premium for "pints" that are actually only 13 oz. (steal a pint > glass from your local pub and try it for yourself). I don't know how > we can get this practice started, but I wouldn't be adverse to even > seeing a law enacted. This might be a good project for homebrew clubs -- not stealing glasses, that is, but taking a measuring vessel into places where the menu/servers are calling them "pints" and finding out what their pour volume actually is. (Discreetly enough to not get bounced or otherwise violently handled.) You could publish your findings in your newsletter. Don't recommend against places or call them names, you don't need a lawsuit. It seems by common sense that a statement like "server called the serving size pint, measured size was 12 oz" should be safe enough, but check with an actual lawyer in your area first. My point, as near as I can tell, is that a CAMRA-type grass-roots campaign is the most likely to succeed, and it seems like a good idea to me. This could be sold to the better places as a PR benefit: give such places a "true measure" seal they can display and a free mention in your newsletter, as long as they (1) state the measure they sell and (2) sell that measure. If anyone's interested in doing this, email me and let's see if we can get something started. > I would also like to see the smaller 25dl > (about 8 oz.) size catch on here. It's nice to have a small beer with > lunch, or in the afternoon, or whenever really, without getting too > hammered. I doubt it would be popular with the macho, American > power-drinking crowd though. I agree, it would be nice. However, it would have a hard time in neo-prohibitionist America. We seem to be largely polarized into people who won't touch Demon Rum, and people who drink to get drunk. Responsible, social drinking is much less common, so people who drink at all usually want a big serving. Best, Sam Mize - -- Samuel Mize -- smize at imagin.net (home email) -- Team Ada Fight Spam: see http://www.cauce.org/ \\\ Smert Spamonam Return to table of contents


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FSBO (with a lot of help from me…)April 26, 2008
I'm hoping more experienced agents can provide guidance on this. I met a homeowner recently who was looking to sell his mixed use residential/commercial property. This gentleman has been in business in the neighboring town for 25+ years. He knows everyone. He told me upfront that he was planning to try and sell it himself. He wanted my opinion of the value (as an appraiser and as a real estate agent). I gave him my opinion on the value. The property is most likely worth somewhere in the $800K's. Significant value there for sure. So I gave him my opinion.
But I gave him a lot more as well. I am creating a single-property website for him. I am setting up a private extension on my toll-free call capture hotline. I am showing him how to get the property on MLS without an agent. I am taking his pictures. I am creating a video. I am giving him a 110% marketing plan to make sure his property is in front of every potential buyer out there. He asked me my cost for all this. I told him referrals. Not charging him a dime. Like I said, this guy knows EVERYONE in town. My thinking is that if I have the time (which I do in this market), and I give this seller everything I can, it will come back to me in spades.
I will let you know how it goes. Oh, and BTW, I got my first referral from him. He signed a buyer's contract with me tonight to look for a down-sized home when he sells his.

subset: commoncrawl


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For sideway view, imagine that the cross is moved across the surface of a globe to the sideway, thus forming a "T" shape. Again, the horizontal line is the eye and ear level line whilst the vertical is the nose and mouth level line.
Place the positioning of the eye, ear, nose, mouth and chin.
And complete the cycle with inking.


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On the Night participants will learn how to make up a moth attracting brew which is painted onto trees to attract moths.
Introduction from 8.30pm followed by a tour of the garden to see how they help moths, followed by trapping and identification.
A moth trap will be created and species caught will be shown to the group.
A fact sheet will be provided on gardening for moths and a photo ID guide of the 25 most common species.
Suitable for all, come with warm clothes and open mind.


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Dear friends,
And so, Advent begins (as if you didn't know – Black Friday was only two days ago). Preparing for Christmas, as more than just the usual card-sending, gift-giving, family (and workplace) partying. And, by the way, none of these are bad. God is inviting you to look deep into your hearts this year, to clean it up and to find, anew, a place for Him and for the special gift He has given to all of us – the life of His Son, the life of Himself.
To help us do this, I'm trying something a little different this Advent. On Divine Mercy Sunday (4/11/15), Pope Francis formally proclaimed the an Extraordinary Jubilee of Mercy, a Holy Year, beginning, on the Solemnity of the Immaculate Conception, December 8, 2015. The Pope has called for a year of special reflection on and celebration of the Father's Mercy in the gift of Jesus Christ. What better time to begin that reflection than as we prepare for the remembrance of that gift, that coming in the Feast of the Incarnation – Christmas. And so my column for these four Sundays of Advent will be a summary of the BULL of INDICTION, (fancy title for the official document announcing the Holy Year), with the hope that it makes a good spiritual preparation for all of us for Christmas, the document itself being too long to publish, although you may find it on www.vatican.va
"Jesus Christ is the face of the Father's mercy." The opening sentence of the document says it all. Though God has shown His mercy throughout the ages, it was in the fullness of time (the Incarnation) that God revealed that mercy in a definitive way. When we see Jesus, we see the Father. By his words, by his action, in his entire person, Jesus reveals the mercy of God. And when we understand this mercy, we find it as a source of joy, serenity and peace, because it is the ultimate and supreme act by which God comes to meet us. It is the bridge that connects God and man, "opening our hearts to the hope of being loved forever despite our sinfulness," and, as such, the bridge that connects persons to persons, regardless of race, creed, color and all those things which can separate us. There are times when we should more attentively reflect on this mercy so that our witness to this mercy might grow stronger and more effective for the world.
The pope tells us why he has chosen to open this Holy Year of Mercy on December 8th; (1) because it is the Solemnity of the Immaculate Conception, when God began this definitive action of mercy when Mary was conceived "without original sin," and (2) because December 8th marks the close of the 2nd Vatican Ecumenical Council. In the Pope's own words, "The Church feels a great need to keep this event alive…. The Council Fathers strongly perceived, as a true breath of the Holy Spirit, a need to talk about God to men and women of their time in a more accessible way. The walls which for too long had made the Church a kind of fortress were torn down and the time had come to proclaim the Gospel in a new way… The Church sensed a responsibility to be a living sign of the Father's love in the world."
Before he goes deeply into what the Father's mercy really means for us, the Pope concludes these introductory paragraphs with two quotes, one from Pope Saint John XXIII and one from Blessed Pope Paul VI. Both quotes bear repeating. From John XXIII, in his opening words to the Council, "Now the Bride of Christ wishes to use the medicine of mercy rather than taking up arms of severity….The Catholic Church, as she holds high the torch of Catholic truth at this Ecumenical Council, wants to show herself a loving mother to all; patient, kind, moved by compassion and goodness toward her separated children." Speaking in a similar vein at the close of the Council, Paul VI said, "We prefer to point out how charity has been the principal religious feature of this Council… the old story of the Good Samaritan has been the model of the spirituality of the Council… a wave of affection and admiration flowed from the Council over the modern world of humanity. Errors were condemned, indeed, because charity demanded this no less than did truth, but for individuals themselves there was only admonition, respect and love. Instead of depressing diagnoses, encouraging remedies; instead of dire prediction, messages of trust issued from the Council to the present-day world. The modern world's values were not only respected but honored, its efforts approved, its aspirations purified and blessed… Another point we must stress is this: all this rich teaching is channeled in one direction, the service of mankind, of every condition, in every weakness and need."
Pope Francis closes this introduction section with these words, "With these sentiments of gratitude for everything the Church has received, and with a sense of responsibility for the task that lies ahead, we shall cross the threshold of the Holy Door (symbol of the Jubilee) fully confident that the strength of the Risen Lord, who constantly supports us on our pilgrim way, will sustain us. May the Holy Spirit, who guides the steps of believers in cooperating with the work of salvation wrought by Christ, lead the way and support the People of God so that they may contemplate the face of mercy."
God Bless and a fruitful Advent,
Fr. Ron
PS. More to come.


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Mission and Views
Adenda wants to be an organisation that improves the commercial processes of its clients, resulting in more profit. For this we offer a 'TOOLBOX' of possibilities.
In order to realise the objectives, we make a choice from these possibilities together with the client on the basis of his requirements, as a basis for the project plan.
Adenda wants to be unique in the possibilities it can offer, through innovating concept developments.
Our actions are characterised by a focus on the quality of our performance, ethics in our actions, a range of products geared to the market needs, honest business ethics and by a focus on continuity in our relations.
History Adenda / Ton Ton
1989 | General Sales Manager at Cito Benelux
In charge of the total management of the indoor and outdoor sales staff and the purchase department (20 employees). Responsible for the turnover and profit (EUR 15 million). Supervision of indoor staff through the manager of the office sales department. Drawing up a sales plan every year and responsibility for its implementation.
1994 | Novum Advice & Training founded
Novum Advice & Training was founded on the basis of the market demand for genuine tailor-made concepts with regard to the commercial development of employees. As owner responsible for all activities and results. From acquisition, demand analysis, concept definition, practical orientations, project preparations, project implementation, target evaluation to follow-up.
Novum Advice & Training stood for a unique organisation-strengthening concept, with the aim to realise a commercial advantage for its clients. A number of its characteristic activities included: business consulting , business coaching, training sales employees and managers according to an innovating methodology and personal coaching, besides being a soundboard for many members of the board and fulfilling functions through a recruitment and selection method with a great result.
2005 | Commercial Manager at Kupan
Responsible for: sales policy, sales result, profit, marketing & public relations. Direct supervision of the outdoor staff and coordinating office sales department, export and calculation department. Personal sales active in major and international projects.
Organisation completely changed from a traditional to a trend-setting image with a strong commercial growth and sound profit position. Marketing methods contently adapted to market situations. Export successfully developed and international distributors network renewed by adapting to the renewed own organisation.
2011 | Adenda founded
Adenda was founded on the basis of historical experiences and current insights in response to market demands to let organisations function in a commercial strong and effective way, with the aim to improve the market and /or profit positions. As owner responsible for all activities and results.
The concepts are different than in the time of Novum Advice & Training. Adenda is therefore not a repetition, but it has evolved. In the meantime the world has become much more individual and our concepts have been geared to this development. The individual supporting demands greatly vary and we think that they can best be realised through tailor-made programmes. In their turn these programmes are incorporated within the company objectives, which are always central in our methodologies to be applied.
Complete CV upon request


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Modern businesses need to find ways to leverage this new information in every way. As Edison and Tesla were instrumental in transforming the way we live through electricity, Marquam is instrumental in transforming the way you work through data. Utilization and scalability are imperative to leveraging leading indicators and metrics to predict the future.
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By Paul Knowles
The first question we had after a flying visit to our nation's capital a few weeks ago was, why don't we do this more often? Because Ottawa is a wonderful city with dozens of fascinating things to do. We had time for only two of them, but both of our chosen sites were nothing short of terrific.
I had read about exciting changes in the exhibits at both the National Gallery of Canada, and the Canadian Museum of History. We spent the first afternoon at the Museum, across the river from Ottawa in Gatineau.
The museum's new "signature gallery" is the Canadian History Hall, opened for the first time this summer.
Visitors walk through two floors and 15,000 years of Canadian history. And this is history presented with a new ring of truth and fairness. The wonderful things about this country are there, for sure – but so are the tragedies and the scandals.
This is an honest display, open about mistakes, evils, triumphs and accomplishments. There are some heroes, some villains, and a great many with a foot in both camps. The gallery forces visitors to confront the contradictions – a supposedly peaceful nation that has wreaked disaster upon its first peoples, and upon various groups of immigrants like the Chinese labourers brought to build the nation-spanning railroad, or the Japanese and Ukranian Canadians interned during the second world war.
Of course, there is also plenty of evidence that Canada is a great country to call home. But it's clear that our history demands close examination, discussion, and honesty.
I was thoroughly captured.
The next day, we visited the National Gallery of Canada, which is placing a new emphasis on the big picture (sorry for the pun) of Canadian art, exhibiting Native Canadian works side by side with other Canadian artists across the ages. Here you find the best in Canadian art, from pre-history to the present.
I was especially thrilled with work by Jean-Paul Riopelle, Norval Morriseau, Antoine Plamondon and, of course, the Group of Seven and their associates like Emily Carr and Tom Thomson.
The exact exhibition we saw of Canadian Art came to an end at the first of this month, but staff at the gallery assured us that most of the pieces will continue to be on display, as they darn well should be.
The art at the National Gallery gets into your head via a different route than the information at the Museum of History. The latter is rather cerebral; you think, and then, given the power of the information, you react emotionally. The art first hits the emotions; you feel, and then you start to think.
Different paths, but the same result – as a Canadian, I am forced to think deeply about this country.
I left Ottawa with a complex set of personal responses – still proud to be Canadian, still aware of my great good fortune in being born in this, the best of all nations, but also aware that our history is not pristine, and that some of what our foreparents did, a century or two ago, continues to reap a harvest of pain. With citizenship comes responsibility; I am more aware of this than ever.
Ottawa: there is no better place to get in touch with what it truly means to be Canadian.
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Healing Earth Partners with Zuri Zanzibar
Healing Earth is a proudly African wellness brand offering the best quality pure skincare products coupled with a globally-renowned holistic spa and wellbeing offering. We are indeed a fitting match for Zuri Zanzibar, the stunning island resort that invites guests to experience the best of natural African splendour against the backdrop of the mesmerizing azure waters of the Indian Ocean.
Both Healing Earth and Zuri Zanzibar have the same vision for all who experience their offerings – for them to be able to close their eyes, empty their minds, and balance and restore themselves both physically and emotionally. At Healing Earth we have mastered the art of bringing memorable, multi-sensory African experiences to discerning guests across the globe. We not only offer the highest quality in pure products that nurture both the human body and the natural systems that support it, but also mentor conscious therapists to lovingly spoil guests with treatments and experiences that serve to revive and uplift them on a body, mind and soul level.
'Zuri' means 'beauty' in Swahili, the language of the island of Zanzibar. While the luxurious sea-front property offers the best in beautiful natural surrounds, Healing Earth combines the intelligence of nature with cutting-edge technology to achieve optimum results and ageless beauty by restoring natural health and balance, encouraging guests to step back into nature and return to the source of their true beauty and wellbeing. We strongly believe in going beyond outer beauty and enabling people to connect to their inner radiance. What better place to experience this than in the other-worldly Maua Wellness centre, with its beautifully outfitted massage rooms, salon, Jacuzzi decks, sunbeds, swimming pool, fitness centre, yoga gardens, tea nooks and more?
While Zuri aims to be as self-sufficient as possible, at Healing Earth we use only bio-identical active ingredients, organic essential oils, and sustainably sourced Fairtrade botanicals. Together we align to create a truly sustainable luxury offering that nurtures both the people lucky enough to experience it and the Earth that sustains it. In the same way as Zuri plays a large part in the Zanzibari community by empowering local hospitality students and using as many local products as possible, at Healing Earth we believe very strongly in uplifting the communities in which we operate. Our weekly workshops at women's centres incorporate a variety of mental, emotional and physical healing modalities that give them the courage and conviction to lift themselves out of their cycles of misfortune. We are honoured to be able to give back in this way, and to be able to combine our social development efforts with those of the conscious and magnanimous Zuri team.
Join Zuri Zanzibar and Healing Earth in a world where the mind is calmed, the senses are heightened and the body is revived while the world is made a better place for the Earth and all her beings.


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No one reads documentation
It's the year 2017 and people use apps for everything; no one reads documentation. The job of a technical writer has been replaced by an icon on a mobile device. Yet for many companies, documentation is still necessary to fulfil specific legal and safety requirements. Technical writers still strive to create consistent and usable documentation out of professional pride – documentation which no one reads.
People want snackable content
Reading habits have changed for numerous reasons: some people are more discerning and only read what has been highly endorsed by others; others are less discerning and want "snackable content" that they can consume quickly and while on the go. It has become harder to capture readers' attention because social conventions have an enormous impact on how people consume information. Technology coupled with modern lifestyles has led to fundamental changes in the relationship between writers and readers as well as within writing professions.
People read novels (sometimes)
Technology is not to blame completely for the decline in reading
Technology has also led to a decline in the purchase of printed media but is not to blame completely for the decline in overall reading; E-book sales have also flattened. The publishing industry in general is struggling. Documentation is a necessary by-product; it might be packaged as part of a product, but product users would rarely expect or be expected to pay for the documentation. By contrast, a novel is a product by and large written for commercial reasons and promoted to make money. For this reason, in a world where anyone can instantly publish their own book, publishers are eager to assert their relevance by discovering the next big bestsellers.
A bestseller formula
If your style is no good, no one will read it.
Studies show that algorithms can predict whether a manuscript will become a bestseller with astonishing accuracy. Plot, theme, and topicality influence the popularity of a book; however, the data analysed by the algorithms also has a strong focus on linguistic aspects such as style, rhythm, structure, and choice of words. When asked by The Guardian if plot is more important than style, Matthew L Jockers, co-author of The Bestseller Code, responded with an unequivocal "No" adding that "If your style is no good, no one will read it."
It has taken a machine to reveal through quantitative analysis of text that stylistic strategy and linguistic style play a significant role in the success of a novel. Yet even though these findings resonate with technical writers, the bestselling technical writer is and will remain an oxymoron.
The tide has turned
Text can be processed by algorithms and used as data to do the job of a technical writer.
The quality of the text (the language) is the metric by which readers implicitly or explicitly measure the quality of the documentation and, in some cases, also the quality of the product it describes. Text is still the mostly widely used medium of the Internet and forms the basis of other media. Text can be compared, chunked and recompiled in different combinations, revised, structured, summarized, labelled. And text can also be processed by algorithms and used as data to train a machine to do the job of a technical writer.
Technical Writing vs. Machine Learning
Soon an AI will write documentation: the question is only when.
If a machine can accurately pick out the bestsellers from 20,000 novels written over a period of 30 years, then the natural conclusion is that algorithms and, one day, an AI will write documentation. The question is only when. New Scientist predicts that a machine will be able to write a bestselling book by 2049; however, many experts are quick to point out that while algorithms help to gain insights into data, an algorithm or a program can only learn based on data fed to it by a human, unless it is a self-learning AI.
The old adage applies: GIGO
Garbage in, garbage out (GIGO) should possibly be the guiding principle of all documentation projects and especially those involving multiple language versions and computer-based translation. Machine translation not only requires a vast amount of data, but also defined rules and suitable text. The better the quality of the source, the less need for manual postediting. For people to absorb information effectively, information needs to be cohesive; the same principle applies to machines.
Technical writers need to see text for what it is: data for machines
Technical writers can make a valuable contribution to machine learning, but they need to expand their traditional skills and see text for what it is, namely as data for machines, indexed by huge databases.
While machine translation is not strictly based on machine learning algorithms, parallels with supervised machine learning exist, including the need for experts with in-depth knowledge of language and text; knowledge that both technical writers and translators possess. If text is so crucial to machine learning, who better to train machine learning algorithms to create documentation than technical writers.
The Future of Technical Writing
The task of technical writers will be to support natural language generation.
Within five to eight years, our jobs will be taken by algorithms backed by huge databases with a humanized UI that speaks to you, that is, a digital assistant; this will open a new field for technical writers: natural language processing, a subset of computational linguistics. The task of technical writers will be to support natural language generation.
Live Feedback
Really interesting #tekom / #tcworld talk by Helen Fawcett about technical writing vs. machine learning >https://t.co/beQfrxljiV
— Patrick Andriessen (@napnamPat) October 26, 2017


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You're having dope tracks, but you don't get them signed to the labels you like? We can help you!
Being in the industry for over a decade, we have the network to get your stuff heard.
Some labels our clients have/had tracks released on:
Get in touch with us now to get to know more!


text: ValuJet names agency Published on August 27, 1996. ValuJet, Atlanta, named Hughes Advertising, Atlanta, to handle its advertising, from in-house. Mike Kerley and Mike Phillips, the airline's in-house creative team, will join the agency as creative directors. ValuJet's media account has also moved to the agency from Fricks Advertising, Atlanta. The airline expects to resume service shortly. Most Popular In this article: News


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Aim High Fitness Cafe
Aim High offers a variety of salads, sandwiches and wraps as well as shakes and smoothies. We also sell clothing, protein, shampoo, towels, locks, amino energy, feminine products, and protein shaker bottles.
3705 Freedom Circle, Bldg. 1705
Mon – Fri: 7 AM – 7:30 PM
Sat & Sun: 9 AM – 3 PM


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Discussion in 'Windows 7' started by sideout, Jun 15, 2009.
Anyone has the Italian LP for 7231?
ok, Sideout luck. I seek, if possible, the Spanish language 7231 & 7232. MP thanks.
I doubt there will be any for 7231.There were very few for 7201 too and same situation is with 7227 and 7232
7229 is last major leak that had all language packs(x64 on request)
But the 7229 has the connection bug....
Then it has something to to with your hardware.I have no problems
I speak about this:


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West Linton Golf Club
0 reviews
- , West Linton, EH46 7HN
- 1968660970
- http://www.wlgc.co.uk/
West Linton Golf Course is a fine, 18 hole, moorland course situated on Slipperfield Moor above the conservation village of West Linton, Scotland. The course features wonderful views of the Scottish border country and is dominated by Mendick Hill to the south west. Many top professionals have graced our turf, including British Open and US Masters winner, Sandy Lyle. Sandy is an honorary member of the club.


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Wallows singers/guitarists Braeden Lemasters, Dylan Minnette, and drummer Cole Preston have been playing in groups together since they were 11, starting out at a San Fernando Valley music program, Join the Band. Nearly a decade later, the trio released their major label debut on Atlantic Records, Spring, a collection of six new songs, including "Pictures of Girls" and "These Days", produced by John Congleton.
Wallows' debut EP, Spring, follows the release of standalone singles "Pleaser", "Sun tan", "Uncomfortable", and "Pulling Leaves off Trees" in 2017.


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Applications are invited for Tel Aviv University Scholarships in Israel. Applications are open for international students to pursue Postdoctoral for the 2018-19 academic year.
The aim of this scholarships is to encourage and support academically able and talented students.
|15 May & 15 April 2018
|Study in
|Tel Aviv University
|Course Level
|Field of Study
|All Subjects
Benefits of Tel Aviv University Scholarships:
- Fellowship awards:
- Two postdoctoral fellows ( approx. $30,000 per year, for up to 4 years)
- Two doctoral students – ($20,000 per year, for up to 4 years) Doctoral students must be studying as PhD candidates in Tel Aviv University Faculty of Law. The TAU Law PhD program accepts graduate students from around the world. For additional information see here: https://en-law.tau.ac.il/ph_d
- Visiting faculty/research fellows ($750-$1,500 per month, between 3-6 months). Fellows can be at different stages of their academic career, including doctoral students, postdoctoral students, and faculty at other universities.
Eligibility for Tel Aviv University Scholarships:
Eligible Countries: International students are eligible to apply.
Entrance Requirements: To be eligible for this scholarship you must meet the following requirements:
Applicants should have knowledge and experience in relevant fields of research (e.g., law, sociology, anthropology, geography, political science, labour and migration studies, international relations), and the ability and desire to work as part of a scholarly community and a research team. Fellows will be required to take part to the full residence at Tel Aviv for the duration of the fellowship, and participate in workshops and seminars on a regular basis. Key selection criteria for the post-doc and doctoral positions are analytical skills, methodological abilities, and the capacity for team-work as well as independent research. Successful applicants will be expected to develop and pursue their own research within the overarching research agenda of the LPHT project, as well as take part in an existing ongoing research project led by Dr Shamir.
English Language Requirements: Applicants whose first language is not English are usually required to provide evidence of proficiency in English at the higher level required by the University.


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The problem of combating xenophobia and anti-semitism is a pressing issue in
Dear Doctor Kozerod,
Q.: You are an expert in Jewish history and anti-semitism, so what is your assessment of the present situation around xenophobia and anti-semitism in
A.: The last report on anti-semitism in
Q.: Do you think the existing anti-semites have reclaimed themselves in one go?
A.: Not much. However, what we see now is a general trend of decrease of this phenomenon. I am sure the trend will be soon appreciated by the US State Department and European governments. There is a real hope that
Q.: Do you think this is due to government efforts or anti-semites have not determined yet the 'tolerable limit' amid a new political environment?
A.: Our current government has a few leaders involved in combating xenophobia and in protection of rights of national minorities for a long time, the ones who are able to make their voices heard if anti-semites assume the offensive one day.
Q.: What is your assessment of a current political situation in
A.: Strange as it may seem for people who grieve over the old power or who are involved in political wrangles in
Q.: Thank you for the interview.
A.: Thank you.


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|News &
|Issues &
|Business &
|Health &
|Lifestyle &
|Travel &
|Science &
Pope Francis Issues Guide to Love, Sex and Marriage
The Vatican has released a new document called "The Joy of Love" on sex, marriage and family life that may help millions of Catholics find their way back to the church.
Pope Francis tells Catholics to let their conscience show them how to behave, not church rules, and he tells priests and bishops not to judge.
Related: Pope Says Meeting with Bernie Sanders Was Not Political: It's 'Called Good Manners' (Reuters)
Check out Worship Services in Puerto Vallarta
Check out His Will, His Way Ministries Mexico
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"The family is central to the Creator's plan for the eternal destiny of His children" ( The Family: A Proclamation to the World). Families are the most important unit in time and all eternity, and Heavenly Father's plan for all of us to find eternal happiness just wouldn't be complete without them. We are put into families for a reason. He wants us to help each other learn, grow, and get through life's trials. He also wants us to be happy.
I know that I find the greatest joy in the presence of my very own family, and I know for a fact that I'm not the only one who feels the same! Families are what make this missionary work all worth it. There is nothing more beautiful than seeing how this gospel can transform a group of people living together into an extremely united and loving family unit. Nothing can bless and bind a family together more than the restored gospel of Jesus Christ. I have seen it do wonders for relationships since I've been here in New York. This is a very dear family of mine that I got to know while I was serving in Rochester. By working with them I was able to firsthand experience what happens when a family is centered on Christ. If you truly, truly want your family to be happier, just listen to the message our missionaries bring.


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Sheet Music: Score
Barbara and Deborah : 5 mandolin duets, op.175 / Eric Gross.
by Eric Gross (1990)
Usually ships in 2-5 business days
Product details
Published by: Australian Music Centre — 1 facsimile score (15p. -- A4 (portrait))
Duration: 11 min.
Contents note: Barbara I -- Deborah I -- Barbara II -- Deborah II -- Barbara-Deborah V.
Copyright held by APRA.
This is a handwritten edition — it is not typeset.
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Product News
Put a spring in your step with our latest range of bright beauty cases!
Spring is finally looking to make an appearance shortly. Why not brighten up your home or workplace with one of our new makeup cases to put a spring in your step!
There are an additional 10 designs to choose from, including White, Yellow, Black Diamond, Purple Diamond, Blue Diamond, Lime, Neon Blue, Orange, Black Faux Leather and Turquoise. These are available in the Glamour and Cosmo Cases.
The Glamour Case is the smallest of the Makeup Case range, perfect for use at home, or for professional beauticians who perhaps do eyelash extensions. The case has one compartment, and comes with a handy detachable mirror.
The Cosmo case is the larger of the two makeup cases, having 9 individual compartments, as well as one large compartment,making it ideal for makeup and beauty professionals, as well as makeup enthusiasts at home.
If you struggle to store your makeup and beauty products, these beauty cases are the perfect choice! With an additional 10 designs to choose from, there's bound to be a style and colour to suit your interior! View the full range of makeup and nail polish storage solutions under the products section.
Brand new nail salon tables now available!
We've added two different styles of nail salon table to our range of manicure tables for your perusal. Whether you work in a professional nail salon, or in a room from your own home, these new professional desks will fit the bill. Both have the flexibility to be moved around your room with their sturdy castors, meaning that they would be ideal even in the smallest of rooms.
These new manicure tables also come with several storage drawers, allowing you to keep all your equipment and supplies to hand whilst your working with your clients. Both being in white, they will fit into any surrounding interior to create a stylish and professional look that is also hygienic.
The more compact of the two nail technician desk has 4 drawers that swivel around separately to the desk, meaning that you can choose to sit either side, left or right, of the drawers, making it easier to work with.
The larger nail salon table comes complete with 8 drawers, providing you with ample storage space. It also comes with an armrest to keep your clients comfortable as well.
If you'd prefer something for mobile use, you could choose one of our foldable, portable manicure tables, available in black or white. These tables can fit into your car boot, and they come with a black carry case to enable you to transport it easily.
Black Croc is the latest Nail Pro Trolley to add to the collection!
Being the largest nail polish trolleys of the Urbanity range, the new Black Croc Nail Pro Trolley is set to be another best selling product! With the Black Croc range being one of the most popular designs out of all the cases and trolleys available, the new black croc nail trolley will be no exception.
Holds 40 nail polishes!
With 40 nail polish holders, the new Black Croc Nail Pro Trolley is perfect for professional Mobile Nail Technicians who have a lot of equipment to carry round with them. It's also useful for those working in salons, especially where space is minimal, as the black croc nail polish trolley will allow you to store all your supplies and equipment in the one place to save you looking for things whilst you're working, saving you time and keeping you organised, not to mention keeping your clients happy!
With its handy drawers with smaller compartments in, the black croc nail technician trolley is ideal for storing any nail art supplies, such as stones, glitter pots and stamping tools.
Holds all sizes of nail lamps!
The larger compartments inside the trolley, are designed to hold all sizes of UV and LED nail lamps, and 1 litre acetone bottles in too! There are even smaller sliding compartments designed to keep cotton wool, foils and other accessories in, making the black croc trolley very user friendly. The only thing you have to do is fill it up!
The Black Croc design is also available in the entire Urbanity range of beauty trolleys and cases to enable you to mix and match your storage systems.
Give a big welcome to the brand new 'Compact Case'!
The brand new Compact Case has arrived at Urbanity! It's been designed for a multitude of uses, whether its for beauty or makeup professionals, or simply people at home who need somewhere to store their cosmetics or beauty accessories, anyone will find a use for the new Compact Case.
With 3 separate trays and a deeper compartment at the bottom, the new Compact Case would be ideal for a number of different products, from smaller items such as hair grips and clasps, eye shadows and lipsticks, to larger products such as hair straighteners and brushes, makeup palettes and lotions. Each of these trays and compartments are completely wipe able, meaning that any spillages that might occur from use can be cleaned up completely, unlike many other makeup cases whereby liquids often seep into the materials.
The Compact Case really does make the perfect makeup organiser. With its multipe trays, it enables you to store all your products and accessories without having to rummage around drawers or storage boxes.
With the new Compact Case having trays that pull out, it makes all your products and tools completely visible, so for beauty professionals working with clients, everything would be on display, which would often make for a better experience for your clients, as they could choose their own colours or products etc. This is particularly true with the case of nail technicians, as your clients often want to view all the nail art accessories you might have, such as flowers, stones and transfers etc.
For makeup enthusiasts at home, the Compact Case provides a stylish accessory to any bedroom, whether it's for a child, or an adult. Available in 4 classic Urbanity colours – Black, Giraffe, Zebra and Leopard, they look both professional and funky. This case would also make for a great gift for Birthdays and Christmas, as it could be used for multiple tasks.
View the full range of makeup cases, including the new Compact Case to see which one you prefer.
The Portable Manicure Table is now available in Black!
Yes, we have produced the popular White Portable Manicure Table in Black to give our customers more choice. The new Black Portable Manicure Table is available immediately under 'Manicure Table' in the 'Products' section of our website.
With the Portable Manicure Table proving to be popular in white, we felt that black would be just as popular, especially with it matching the colour of our black, and black-croc beauty and makeup cases and trolleys, as we understand our customers like to coordinate their beauty storage collections.
The new Black Portable Manicure Table is easily wipe able, and completely foldable and collapsible, making it easy to transport. It also comes with the same black carry case as the white version, keeping you looking professional whilst you work. The black colour is versatile and would work in many different colour schemes, whether you're working from a salon, from a home office, or your clients' houses. The new Black Portable Manicure Table would look great with any different coloured accessories, such as pink, and your nail polish collection would stand out on the black background.
Both the Black and the White Portable Manicure Tables come complete with a comfortable armrest for your clients to rest their wrists on while you get on with your job. They also come with a sturdy drawer for you to store your accessories in whilst you work, helping you to keep organised and professional at all times. Why not purchase the Black Portable Manicure Table today, to make a stylish addition to your professional manicure equipment? It will look amazing to work from, alongside one of our stylish nail pro case or trolley range, and would match perfectly with one of our nail art case range as well - happy shopping!
Pink Snakeskin Beauty Case is back due to popular demand!
The Pink Snake Classic Case is now back in stock due to popular demand. Animal Prints are all over the high street again this summer, so we thought we'd bring back the Pink Snake Classic Case to keep up to speed with this latest trend!
The brighter and bolder, the better!
Animal prints have been popular for a while, and this summer is no different, just that the animal prints we have seen out there on the catwalks and high street seem to be brighter than normal, which makes sense as summer time is all about bright and bold colours.
You can't get a much brighter animal print design than that of the Pink Snake Classic Case. It's not only bright for summer, but it also allows you to store all your beauty and cosmetic products to keep them clean and safe in the one place. Whether you are a beauty professional, or a beauty college student, the Pink Snake Classic Case is an affordable and convenient way to store all your products and tools in the one place to keep you organised, and enable you to do your job to the best of your ability.
Stylish and practical...
New Helping Hands From Urbanity - The New 'Nail Art Case' and 'Makeup Brush Case'
Part of our new launch of products so far this year (and we're only in February!) has included the new compact 'Flexi-Trolley' and the larger 'Nail Pro Trolley; well, we now have another couple of helping hands for you……
The Brand New Nail Art Case
So many Nail Technicians tell us that they struggle for a safe place to store their glitter pots and other smaller nail art supplies, and they often end up with bits floating around their cases and trolleys. The Nail Art Case has been designed to fit right inside our range of Beauty Cases and Trolleys, so you can now keep all your messy glitter, gems, jewels, beads, transfers and stamping plates safe in the safe compact box. Holding up to 24 glitter pots (depending on the size), there is also space about that for nail art discs, and on the opposite side of the case, there are elastic holders to keep your manicure tools separately, again, meaning that they are easy to find when you need them. All in all, the new Nail Art Case if the perfect compliment to your existing Case or Trolley.
The Makeup Brush Case
Designed especially for Makeup Artists, the brand new 'Makeup Brush Case' is so slim, it will fit into our range of Makeup Cases and Trolleys, keeping them clean and organised; you can relax about making sure you have the right tools for the job. So light you won't even notice it, the new Makeup Brush Case will not take up much space in your existing Makeup Up Case, and it won't way it down.
The Usual Designs…..
To keep things simple and consistent, you can purchase both the new Nail Art Cases and Makeup Brush Cases now in your favourite animal prints and colours to match your Cases and Trolleys!
Brand new Portable Manicure Table is the latest new product addition to Urbanity's range of beauty equipment.
The new Portable Manicure Table is the latest product to be launched at Urbanity. With its sturdy work surface, compact drawer to keep you organised, and its professional carry case, nail technicians don't have to worry about this problem any longer. White in colour, the new Portable Manicure Table will easily fit into any surroundings, and match any of your other equipment, such as you beauty cases and trolleys. The Portable Manicure Table is foldable, so there's no tricky dismantling and rebuilding every time it's used. It also comes on wheels so is fully mobile and easy to move around in your clients' homes – even in the smallest of rooms. The new Portable Manicure Table would also be suitable for use in salons too, with its white finish it would fit into any décor, and could easily create the clinical feel that many salons work towards.
Work and go with the new Portable Manicure Table!
Whether you rent a chair in a salon to do your clients' nails, or if you're a mobile Nail Technician, the Portable Manicure Table can work for you. The full benefit of this brand new product can be reaped especially when doing a 'bit of both' – you can carry your Portable Manicure Table to the salon where you work, and then carry it home with you easily with no fuss for the days that you want to work mobile to fit into your lifestyle. With mobile working becoming so popular these days, it's essential for any Nail Technician to be fully equipped and prepared. With the Portable Manicure Table, it's very easy to do this.
With the upward trend in fashionable nails, now more than ever, more and more people are entering the nail industry and becoming Mobile Nail Technicians. Nail Technicians are constantly faced with the challenge of storing and transporting all their equipment round with them from appointment to appointment, whilst still looking professional and stylish. Whilst at Urbanity, we have so far overcome much of these obstacles, we haven't up until now, came up with a solution to the problem that nail technicians face of actually finding somewhere to work at their clients' homes, and being able to transport this around with them easily, as well as all their other important equipment. Keep your eye out for more new products coming soon to Urbanity!
The Brand New 'Nail ProTrolley' – Perfect for Nail Polish Storage for Professionals!
The latest product available at Urbanity....
The latest brand new product to be launched here at Urbanity is the new nail pro trolley. A take on the successful 'Nail Pro Case', this brand new beauty trolley has been designed especially for professional Nail Technicians. The new Nail Polish Storage Trolley is the largest beauty trolley that we have designed to date, as the growing trend within the nail industry means that Nail Technicians are finding themselves needing more and more products to transport around with them, and the knock on effect of this is that they need more storage space.
Flexible nail polish storage for everyone....
The Nail Pro Trolley comes complete with 40 nail polish holders in the top sections, making it easy for Nail Technicians to get the colour they need easily. There are a variety of sections and compartments for a host of different products such as nail art supplies, tools and files, and most importantly, the larger section of the Nail Pro Trolley will easily fit LED and UV Lamps. For Nail Professionals who specialise in other beauty treatments like eyebrows/lashes, waxing and facials etc., there is plenty of room in the new Nail Pro Trolley for all your other equipment as well; there are 2 drawers with multiple sections if you need to keep your products separate.
One to match the full Urbanity range....
The new Nail Pro Trolley is available in 8 different colours and designs: Pink, Silver, Purple Croc, Pink Croc, Black Croc, Giraffe, Leopard and Zebra – there is one to suit everyone! For customers who have purchased beauty trolleys or cases from us previously, there will be a Nail Pro Trolley to match your original one. We look forward to receiving feedback on our new Nail Pro Trolley.
New Compact Beauty Trolley has arrived!
Brand new, just for you...
At Urbanity, we have listened to what our customers want, and what we found was that there seems to be a lack of mobile beauty trolleys on the market that are inexpensive, and that can even be carried and pulled along by those who suffer from back problems. Our customers have told us that they need a lighter trolley that's ideal to travel with, and one that doesn't cost the earth. We feel that we have met this gap and are proud to introduce the new Flexi Trolley.
A new best seller?!
The Flexi Trolley acquired its name because it is the smallest trolley that we do, meaning it can fit into any car boot, most lockers, and it's perfect for carrying on to a train, a bus or taking away with you for a long weekend. It's light in weight so this goes without saying its perfect for mobile nail technicians who just need the essentials. It would also be ideal for beauty college students, with it being cheaper than most trolleys, and easier to carry around, we at Urbanity think this new compact trolley will be a hit!
Compartments for all your beauty storage needs
With its pull out trays, holding several sections for all your beauty knick-knacks, like nail polishes, nail tips, cotton wool, nail art etc., and its main, larger section, the Flexi Trolley provides the ultimate, more compact, beauty storage solution for any budding beauty therapist, hairdresser, or nail technician. Tried and tested over the festive period, we have already sold out of much of our sample stocks, proving that the new little Flexi Trolley is going to be big! Buy your Flexi Trolley now and see how user friendly it is for yourself, you won't be disappointed!
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As a gallery, we pay tribute to our dear friend and mentor, Colleen Parker.
Colleen passed away on July 6, 2012 after living every minute of every day to the fullest. She made the world a more beautiful place not only as an artist, but as a person.
Colleen Parker described herself as a "perpetual explorer." She worked in a variety of art media in both miniature and large formats, incorporating drawing, printmaking, collage and painting either singly or in various combinations.
Her work has been widely exhibited locally and across the country, garnering many awards in major juried regional, national and international exhibits. She is represented in the permanent collections of Brigham Young University and the Springville Museum of Art.
Perhaps her most well known work is pastel over monotype, a unique approach combining abstract and representational art, which was featured in the July, 1988 issue of THE ARTIST'S MAGAZINE.
Please enjoy the variety and scope of her work, shown below. The above work is titled, Early Evening.
Seaside Memories
Sedona Hillside
Color Fantasy
Coronado Arryo
We miss Colleen.
She was a founder, an inspiration, and will always be an important part of our gallery.
Come see our tribute to Colleen -- lovingly created by each member of our gallery -- in our basement classroom.