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As kids grow, parents think of the potential. Planning for their future is essential. For one, parents need to make sure that they are healthy. Parents will need to direct their children in the development of their abilities and ability. And, parents need to get ready for their kids' schooling.
Nowadays, enrolling kids in Private Schools Sandy Springs would be the best option to provide them with the best instruction. Schools can provide better features for your kids. Listed below are some of the subsequent.
Kids learn from well-qualified instructors
First of all, private schools employ well-qualified and qualified teachers to teach children. Because of this, kids will have instructors who are well versed with all the various subjects. Schools have an effective curriculum which can help children learn things they need to learn to better their skills and knowledge. Some schools even offer technical courses for kids with dyslexia, ADHD and learning gaps. In this way, kids with specific conditions can be cared for by skilled instructors.
Children will learn properly and readily
Enrolling children in private schools could be more costly than public colleges. That is why more parents enrol their children in public schools to conserve finances for their daily needs. As a result of this, public schools tend to be more crowded compared to private schools, which is a huge advantage for the children that are enrolled in private schools because the teachers can focus on their growth and help kids hone their skills. Not to mention, private schools have the most up-to-date and most effective teaching tools for your children. Classrooms are also properly maintained to help kids feel comfortable whilst studying.
Provide kids with academic classes
When enrolling children in private schools, they are also able to enjoy academic classes. These academic courses can help children improve their talents and techniques. Additionally, academic classes may also help children improve their self-esteem. Some schools also offer specific religious education component which could help kids find out more about certain religious beliefs that could guide them.
Kids will enjoy sports activities
In the end, children can enjoy sports actions. This is possible since Private Schools Buckhead don't only focus on psychological strengths, but schools can also help your children boost their physical skills. With this, kids can improve their health which could help them prevent diseases from affecting their performance and wellness.
Together with these, kids can enhance their knowledge and skills to guide them in developing a better and more lucrative future before them.
Holy Innocents' is one of the nation's largest Episcopal schools. Located in Atlanta our school serves all of Metro Atlanta including Dunwoody, Buckhead Sandy Springs and other surrounding areas.


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No. 20 Cal at Colorado soccer
WHEN: Thursday, 3:30 p.m., Prentup Field.
BROADCAST: Live stream available at Pac-12 Plus.
LEADERS: Cal — Goals: Abi Kim 5; Assists: Caroline Clark 3; Goalie: Emily Boyd 0.53 goals-against average, .818 save percentage. CU — Goals: Taylor Kornieck and Marty Puketapu 5; Assists: Becca Rasmussen 5; Goalie: Jalen Tompkins 0.42 goals-against average, .871 save percentage.
NOTES: The Buffs begin the week in a four-way tie for fifth place in the Pac-12 with four points. Cal also is in that group...The Golden Bears were ranked 11th a week ago but dropped after going 0-1-1 at home, tying Arizona State and losing 1-0 against Arizona...The Buffs rank 42 in this week's RPI. Cal is 29...CU hosts No. 2 Stanford on Sunday.
Rarely, if ever, is there a weekend that can be labeled as easy in the Pac-12 Conference.
The Colorado soccer team just survived a demanding weekend on the road, returning home from the state of Washington with a win, a tie, and three critical points in the league standings. The Buffaloes have a chance to make an even bigger impact on the Pac-12 race at home this weekend, which just may prove to be the team's most challenging two-game set the entire season.
On Thursday, the Buffs welcome No. 20 Cal to Prentup Field, followed by a visit Sunday afternoon from No. 2 Stanford. At the moment, Cal and Stanford are the final ranked opponents set to visit Prentup, though the Buffs play at No. 6 USC next week.
"It's great to get two highly-ranked teams at Prentup and the weather looks good," CU coach Danny Sanchez said.
The Buffs bounced back from a league-opening loss against No. 1 UCLA with their solid trip through Washington, winning 2-0 at Washington State and escaping the University of Washington with a scoreless draw. After allowing just four goals (three in one game) over nine nonconference games, CU's stingy defense reverted to a more familiar look following the 2-0 loss against UCLA, going without a goal allowed over 200 minutes last weekend.
The Buffs' defense ranks 13th in the nation with a goals-against average of .469. With two shutouts last weekend, CU goalie Jalen Tompkins now has five solo shutouts this season and 12 in her career. Still just a redshirt sophomore, Tompkins needs just one shutout to move into a tie for the fifth-most in the program's history. Tompkins owns 20 career wins and needs one more to move into a tie for fourth all-time with former teammate Kate Scheele.
"For us, as always, we have to be rock-solid in the back," Sanchez said. "In goal, we feel pretty good about how we're playing there. The challenge is going to be that (Cal) has allowed just six goals in (11) games. Chances are going to be at a premium for both teams. We're going to have to be very efficient as we go forward, and we really need to take advantage of our set pieces and opportunities off dead-ball situations to maybe try and get something off that."
Pat Rooney: firstname.lastname@example.com or twitter.com/prooney07

subset: commoncrawl


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Cape, skirt, basket and belt are thrifted | shoes are Naot | blouse is from Forever 21 (several years old)
I am back from my self-imposed exam exile! With my last exam this afternoon, my responsibilities have suddenly melted away and now I am basically free for an entire month to blog, sew and make videos. I have been scheming on so many different DIYs for the last four months and now that I'm finally free, I'm both buzzing with energy to get started and entirely overwhelmed at the same time; scrolling through this pinterest board, I've been having so many ideas come flooding in at once that it's become rather like a traffic jam. I think I'll take a couple of days to breathe, have a break and then begin on some serious crafting!
My picnic basket is busted ;__;
This red cape remains one of my favourite thrifting finds to date (although this recent find is a serious contender). And how good is this stripey pastel pink skirt - I thrifted this on the same day! Somehow, going op-shopping became the thing I did every time I needed a study break. Which... was a lot. Which also means that my wardrobe is basically bursting at the seams right now >.>
I'll keep this post short and sweet, but I'll be around here a lot more in the next couple of weeks ;) I've got some really exciting things planned, and a LOT of new thrifted clothes to blog about (if you can call thrifted clothes "new"), so stick around!
I hope that you're all having a beautiful day,
Bloglovin' | Youtube | Facebook | Twitter | Instagram | Chictopia | Lookbook | Tumblr
Friday, 20 June 2014
Indoor Picnics
5 comments:
Perrrfect. I love me some contrasting stripes, yes I do!ReplyDelete
Congrats on being exam-free!
Yessss !! I Will really Enjoy your next videos! I was waiting for haha!! Enjoy the freedom!!!!!!ReplyDelete
such a cute skirt! adore the red riding hood vibes ❤ReplyDelete
- Anonymous21 June 2014 at 23:09
You remind me of Milly Molly Mandy with the pink stripesReplyDelete
- Anonymous22 June 2014 at 04:32
this cape is such an amazing find! i love it!ReplyDelete
Thank you so much for taking the time to leave me a message! I read every single one. Don't forget to check back for a reply if you leave a question! ♥
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With the easy use of internet, the door for Suspicious Activity has been opened. With this increasing modern online business network, security to network is essential as to secure your physical and virtual data. To stop this, the intrusion prevention system [IPS] should be used that has its policies and rules regarding network traffic and alert network administration about the suspicious traffic.
A recent introduced malware detection tool named Network anti-malware inspection platform has been proven effective in finding new threats. This platform works as BM sensor that detects many events for suspicious files. As it does not block the connections so it is suitable for wide range for applications and services. It uses real time sandbox with broad threat intelligence and deep content inspection.
Detectable Threats:
The Network anti-malware inspection platform is able to detect almost all kind of threats.
These are:
- Advanced Threats
- Trojans
- Zero Hours
- Malware
- Viruses
- Spyware
- Worms
- Others
This platform when use to inspect the traffic, it scan every content that transmit through protocol and immediately blocked the malicious content.
With its effective gateway anti-virus components, the mail scanning with efficient and effective way is carried out.
Clean the infection even anti-malware is present:
As the anti-malware would not be completely able to protect your computer from viruses so after computer get affected internally, you should use them.
These are:
- Hitman pro
- TDSS killer (Kespersky Labs)
- McAfee Stinger
- Microsoft windows defender
- Avira
- Mac-Scan
With these tools, you can make your computer free from malware. There are some forms that malware takes when entering into your system are:
- Bot-nets
- Instant messaging
- Phishing attempts
- Skype malware
- Gaming Malware
- Others
While cleaning, make sure that you are executing any malware file, because doing this, may cause, infecting your important files.
If you are facing some pop-ups or unwanted toolbar then you should upgrade your browser and other utility programs.
Conclusion: Sometimes the threat creates a .dll file and with that file, infect the working application and make it as malicious file. With Network anti-malware inspection platform, you can inspect this unusual and examine the computer closely This tool instruct the admin to put some strict rules over firewall to block such suspicious source and thus help you in keeping your system virus free.
Posted by: Vijay Kumar Goyal


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- Cloud Valley Music website -
- Andrew Cronshaw website -
- Andrew Cronshaw Facebook -
- Back to Reviews Introduction page -
Written in
issue 365, Nov 2013
Uliokim, Braliukai
Kuku SMF 053 (2013)
Rusu Liaudies Romansas
Own label, no number (2012)
Old Faith
Begantis Menulis BMCD-002 (2011)
Ethnosphere A New Life of Traditions
Sutaras SMF DVD 003 (2013)
Here are three CDs and a DVD from a country not much written about here in fRoots: Lithuania. One of them, if given the right exposure, would probably pick up a lot of international interest.
Rytis Ambrazevicius, leader of Lithuanian male vocal trio Intakas and a professor at Kaunas University of Technology and the Lithuanian Academy of Music and Theatre, writes in the notes to their CD Uliokim, Braliukai:
From our vantage point in the recording studio we gaze from afar at the pure and genuine vitality of these songs with a pleasing nostalgia that is hard to explain. There and then, the faces start to fade, yet the eyes are surprisingly full of life and depth, making the stories inexhaustible and everlasting. Then the distance becomes personalised: the songs, like objects, belong to a particular him or her
Its an expression of the universal dilemma for those who love and want to sing the old songs but are no longer in the village.
He continues, Sometimes an even greater miracle occurs when it is not we that sing, but they sing by making use of us. We remain on the sidelines, as spectators.
Of course, thats one relationship, of singer to song, but theres another: that of listener to CD. Are we drawn in, or just witnesses? How can one make a recording that reaches out to people?
Intakas takes the straight, set-of-songs path, delivering 23 traditional Lithuanian war, wedding, haymaking, drinking and emigrants songs, their three resonant male voices in unaccompanied call-and-response and harmony.
Arinushka, a Russian folklore ensemble from Lithuanias capital Vilnius, formed in 1998 and is connected with the School of Traditional Slavic Music. It takes the large-folklore-ensemble approach, the strong voices of up to fourteen men and women using the hard-edged white voice in arranged Russian songs, sung with rough, rousing gusto, accompanied on some tracks by instruments including accordion, violin, guitar and balalaika.
The rural-work-costumed stage presentation and probably audience of ensembles such as this hasnt changed much since soviet times, but its a rather fine, stirring noise.
Arinushka does, however, get involved in collaborations. One is with Lithuanian producer and keyboardist Linas Rimsa, whose projects include crossovers between classical, jazz and ethnic music.
His Old Faith is based on the traditional religious chants and lyrics of the Russian Old Believers. Rimsa combines Arinushkas gutsy, wild ethnic vocals (which, as things get heftier, almost approach Pussy Riot shout-shriek) with his artful programming work and acoustic instruments: guitars, oboe, whistle, hurdy-gurdy and the traditional Russian single-reed horn pipe zhaleika, this last played by a prime animator in Russian roots music, Sergey Starostin. Much of the drumming sounds real too, though no drummer or percussionist is mentioned, and the overall feel is grainy, air-shifting and multi-faceted.
There have been some brutal, uncomprehending attempts from third-rate remixers working with eastern and central European musics, but it seems to me that the collaboration of able and perceptive programmer-producers such as Rimsa, whose visions are wider and more subtle than the club dance-floor, is a promising way of getting the sounds and shapes of traditional music to todays audience. (On record, that is; live, it can be hard to make a sampled-to-real balance that convinces, visually at least).
Old Faith is likely to get international airplay and attention if sent to the right people, but thats something the releasers of some other similarly impressive albums over the last few years from other Baltic and central European countries havent managed, or had the experience or contacts, to do. Music Export Lithuania, go for it!
The DVD is of a performance of Ethnosphere, a big concert-hall project combining folk music, classical and some jazz, directed by composer and conductor Andrey Doynikov for the Pokrovskiye Kolokola festival, featuring Arinuska and other Lithuanian and Russian folk vocal ensembles and individual musicians with the Chamber Orchestra of Lithuania.
Theres very little other information on the pack or disc, but it turns out to be musically rich, melodic and powerful, including leads from Sergey Starostin singing and playing the gusli (Russias kantele-relative) and his ex-Farlanders colleague, Bio Trios whistles, zhaleika and bagpipe player Sergey Klevenskiy.
But the concert sounds better than it looks, performed in flat, unflattering lighting in a formal concert hall, so its a pity that the music doesnt seem to be available as a CD, which could be listened to easily and repeatedly and would leave more to the imagination.
© 2013 Andrew Cronshaw
You're welcome to quote from reviews on this site, but please credit the writer and fRoots.
fRoots - The feature and review-packed UK-based monthly world roots music magazine in which these reviews were published, and by whose permission they're reproduced here.
It's not practical to give, and keep up to date,
current contact details and sales sources for all the artists and labels in
these reviews, but try Googling for them, and where possible buy direct from the
CDRoots.com in the USA, run by Cliff Furnald, is a reliable and independent online retail source, with reviews, of many of the CDs in these reviews; it's connected to his excellent online magazine Rootsworld.com
For more reviews click on the regions below
NORDIC BALTIC IBERIA (& islands)
- Back to Reviews Introduction page -


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Waste Paper and Paper Scraps Buyer, Dealer, Trader and Merchant In Mumbai
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Bespoke Shoes Unlaced – a shoemaker's blog
Friday, 6 May 2011
A big "thank you" to GQ for the above accolade in the hot, hot hot June issue (p.128).
With a front cover featuring the beautiful and undeniably hot Ms Cruz, in an article profiling hot property Mr Campbell Bower and on the same page as the undeniably cool (and hot) Mr Johnny Depp...what can we say...we're thrilled! Go buy it!
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Since we keep reminiscing about our special day, today I thought I would share a few of our favorite wedding pictures. Although we've only been married a few short months, we've been enjoying every second. I mean… they do say time flies when you're having fun!
Disclaimer: Today's post is picture overload 🙂
So in love this picture, these ladies couldn't have made my day any more special! From parties, to showers, and everything leading up to our wedding – I knew I could count on them. Their friendships are invaluable and I am so grateful for each and every one of them. Plus, two of these beauties are getting married this year!
Who doesn't love pink and white flowers.. especially hydrangeas! Already wishing it was springtime so my hydrangeas would start blooming.
I mean… how handsome right? My nephew is so adorable, I can't get over it! Even though he slept most of the ceremony – he was the party animal at the reception!
We were married near the Fort Worth, TX Courthouse so doesn't love running into traffic to snap a picture in front of the steps? This was a last minute idea by my husband and I'm so glad we did it!
Also, I must note that running through an intersection in a wedding dress will definitely get all the cars to stop for you. Hence, how we were able to get such a perfect picture!
The flowers at the reception were more than I could have ever imagined. For those who helped set all of this up, we are so grateful. We sure do have some amazing people in our lives! Lucky for us, they are our good friends.
There is just something about the monogrammed napkins I die for. Plus, now I have an entire drawer full of them whenever we host dinner parties.
Looking at this picture makes me wish I still had some of our cake to eat – talk about deliciousness! The bridal cake was almond cake with vanilla buttercream icing. The grooms cake (p.s. – isn't it amazing?) chocolate cake, my favorite! My husband is a huge hockey fan so what better way to surprise him on our wedding day than with his own personalized Stanley Cup.
Our wedding day was more than we could have ever asked for. It was dream. We are so blessed by our family and friends that not only shared in our special day, but also helped make everything possible.
Now, just wishing we could go back to the beaches of Bora Bora!
Happy Wednesday Friends!


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This is a guest post.
Wigs are great for quickly achieving great hairstyles. Unless you are going for the completely wacky look with a purple or a bright yellow, you want your wig to look as natural as possible. A fake-looking wig can lead to some really embarrassing moments. In this brutally honest post, we reveal the 6 fundamental wig wearing mistakes that can lead to an unnatural look. Here we go then.
Not Seeking Help from a Professional: Wearing a wig for the first time can be a daunting experience if you are doing it alone. The best way forward is to seek help from a professional hair stylist. This will help you the learn the little tips and tricks that go into wearing a wig. You can even ask a friend who has experience wearing wigs to help you fit on your first wig. No matter what, never shy away from asking help, especially if you are a beginner.
Not Wearing the Wig Cap High Enough: Wig caps protect your delicate scalp and are absolute essentials. However, wearing the cap to low can be a dead giveaway that you are sporting artificial hair. Make sure the edges of the cap sit above your natural hairline so that they remain hidden from view underneath the wig.
Not Selecting the Right Color: To achieve an ultra-realistic look, it's important to match the wig color to your natural skin tone. You can even match wigs to the natural shade of your eyebrows. However, you can wear blonde lace front wigs even if you have dark eyebrows as long as you have a naturally light skin tone.
Not Cutting Away the Lace Edges: Cutting away the lace edges of a lace front wigs is an essential step. This is mainly because these edges are the first things that are visible if the wig shifts from its fitted position. Watch a YouTube tutorial video or a consult an expert on how to cut the edges off your lace front wig.
Choosing a Wig with a Straight Hairline: No one has a straight hairline. Some lace front wigs especially cheap ones have an unnaturally straight hairline. These wigs look unnatural no matter how you wear them. What's worse is that there are no practical ways to alter the hairline to give it a more natural look. Thus, the only thing you can do is to never buy wigs that have visibly-artificial hairlines. To avoid buying wigs that have unnatural hairline always insist on putting them on before the purchase. If you are buying online make sure to get them from stores that offer easy returns.
Not Neatly Prepping Your Natural Hair: Unless you are bald, you need to prep your natural hair before you can put on a wig. This involves wrapping the hair tightly so that it hugs your scalp. This allows the wig cap to fit snugly and ensures the wig does not look puffy and unnatural.


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|Zombie Carl
Character Info Edit
Zombie Carl is an undead resident of Spookane who is also the gatekeeper leading to Morcubus's. He lives in the swamp of the island graveyard. But Zombie Carl is fed up with his home and requests that you spruce up his home, to make it more livable and inviting to others. Once you do this, he will give you the key so you and Goth Boy can continue your quest on finding out the secret of life.
You'd think a zombie would be at home in the muck and mire of the Spookane swamp. But after 400 years, even a shambling undead monster can grow weary of seasonally flooded bottomland. Carl's only friend is Chesby the worm (who is actually a dwarf swamp eel).


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Tutors from Viva Financial Tuition take you on a ride through the August CIMA Operational case study
August 2017
The August 2017 Operational Case Study introduces us to Premium Trains, a train operating company in the fictional country of Tawland. In this article, we will walk you through the main financial statements given in the pre-seen materials by CIMA. Well look at some of the most telling movements over the past year as well as analysing some key financial ratios.
Starting with the Statement of Profit or Loss and Other Comprehensive Income for 2017 and we note that while revenues have risen 3% since 2016, operating costs have advanced more rapidly. The fact that operating costs increased by just over 6% in 2017 means that net profit shows a 27% decline in the current year. The different elements that make up operating costs are detailed underneath the income statement and we can see that almost 74% of the total T$13,046,000 increase in operating costs comes from one element, the ambiguously titled other external charges.
External charges:
We ascertain from the budget information for 2018 presented later on in the pre-seen, that other external charges are made up of such items as train leasing costs, train maintenance costs, insurance, marketing expenses and administrative expenses, as well as the cost of goods sold relating to the on-board cafe.
Its a little frustrating that we are not presented with more detail on the individual increases for each of those individual costs but it would not be surprising to see that train maintenance costs are becoming problematic given the fact that the companys stock of own trains is over 25 years old.
One would also imagine that insurance costs for an older stock of trains more prone to breaking down and presenting faults etc would be quite high. We know that management of the on-board cafes inventory lacks rigour, with staff simply casting an eye over existing inventory and applying their own subjective judgement in re-ordering inventory when they deem it to be too low. So its likely that COGs for this area has been rising recently.
Not surprisingly, profitability ratios have declined between 2016 and 2017. Its difficult to calculate the gross profit margin ([gross profit/revenues] x 100%) as we cannot isolate an overall cost of goods sold figure. We can see that the operating profit margin ([operating profit/revenues] x 100%) has fallen from 10% in 2016 to 7% in 2017.
Furthermore, return on capital employed ([profit before interest & tax/capital employed] x 100%) has declined from 56% in 2016 to 40% in 2017. This decline is due to the fact that obviously operating profit has declined but is also because Premium Trains has taken little effort to expand its non-current asset base in the past year. This leads us nicely to analysis of the Statement of Financial Position.
Its obvious from the first line of the Statement of Financial Position that Premium Trains has a fast-depreciating stock of trains. The overall value of property, plant and equipment has declined by just over T$5 million in 2017.
We know that Premium Trains owns 15 of the 25 train units it operates and that their own trains have been in use since 1991. We also know from various articles at the end of the pre-seen that customers value modern trains and those companies that have invested in modern train units (e.g. East Trains and Northstar) have reaped the benefits of enhanced custom and market share.
Current assets on the other hand, have seen an overall increase of 31% in 2017 with trade receivables and cash accounting for most of this upward movement. Given that payables have fallen by T$580,000 and we have a change in the current ratio (current assets/current liabilities) from 1.8 in 2016 to 2.5 in 2017 signalling a liquid, if financially conservative company. Premium Trains needs to take a little care with its receivables figure. We know that Tawland Rail, the government-run agency that manages Tawland's tracks and stations, often ends up settling amounts due to Premium Trains 60 days after payments have been processed, whereas Premium Trains typically settles amounts due to its own suppliers 30 days after the invoices are issued. The fact that the cash position has more than doubled in the last year again points to a company that is holding back on investments.
Limited control:
In summary, Premium Trains is likely to struggle in generating additional revenues in the short to mid-term due to the fact that it cannot expand beyond the two routes it has the franchise rights to run.
Moreover, it has limited control over its pricing, with Tawland Rail approving or rejecting proposed prices. All of this means that in order to improve profits Premium Trains needs to control its costs more effectively. It would also be wise for Premium Trains to either invest in the purchase of newer trains or simply lease more of its trains (we are told in the pre-seen that its leased trains are much more modern).
The company is in danger of falling into a vicious cycle where a lack of investment leads to lower revenues and profits, which in turn means there is less to invest in much-needed non-current assets.
An accredited CIMA Global Learning Partner, VIVA Financial Tuition is a leading provider of CIMA study solutions, specialising in creating high-quality, affordable materials for the Case Study exam.
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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Rob Gardner, Digest Janitor Contents: Mills (Jack Schmidling) Mills Part two (Jack Schmidling) Water heater controls (Venter) a couple things (Btalk) "brew King" mini-kegs (Raymond J. Deininger) BrewsNews (mmankin at ieee.org)" <mmankin at ieeemem.ieee.org> BeerFest 94 (Maj Don Staib ) Malt Mills, George Danz ("Mr. Dudley") SG Corrections ("Manning Martin MP") Re: HBD #1432 SRM, maple flavor (Neil Flatter) Carbonation question and a gizmo. (COTE_FRANK) Re: Head Retention ("Mark B. Alston") one shot of whisky is lethal????? ("John L. Isenhour") Rich Fortnum ("Daniel F McConnell") Experiences with 10BL Brewing Eq./Vendors (gcw) Cask-conditioned "real ales" (Jay Lonner) RIMS Usage (S29033) SRM colors/dextrin malt/nastie by-products/sanitation (Algis R Korzonas +1 708 979 8583) Re: more ramblings (Jim Busch) Re: Ripping Bacteria Apart (Jeff Frane) SG and temperature (James Kendall) Sweet Mead/Gadgets/Krauesening (npyle)
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---------------------------------------------------------------------- Date: Tue, 24 May 94 17:12 CDT From: arf at mcs.com (Jack Schmidling) Subject: Mills * NOTE... if you get tired of reading this, skip to the last paragraph. >From: jim.king at kandy.com (Jim King) > I like the crush from the Glatt better.... This is a subjective statement that should not be confused with the actual crush quality. In the serious world, the crush is evaluated by sieve analysis and in the most recent study I know of, the Glatt was not even different from the MM, let alone "better". The same study indicated that the best crush came from two passes through a fixed MM, with the Corona a close second. The adjustable MM would have come off best if it had been adjusted correctly. Because of its unique, non-parallel rollers, just setting it with a feeler in the center makes it look like a fixed mill. > and I like the fact that it does not come connected to a base, so I can attach it to whatever surface I like. The base on the MM is a feature that costs money and allows totally portable and dust free use. You can obviously remove it or clamp it to a table for fixed use. > Also, the adjustable Glatt is only a little more expensive than the non-adjustable Schmidling Mill... I would still like to hear from someone who can prove that it makes better beer than a fixed MM. So, for a "little more" you get a mill that is less than half the size, whose critical components are plastic and an acknowledged reputation for catastrophic failure. I may be a little thick-headed and biased but I just don't understand why people wait in line for them. > In summary, If Mr. Glatt ever learns to run a business (ie: shipping in quantity enough to satisfy the demand), he will definitely give you a run for your money. If he doesn't solve the reliability problems before upping his volume, he will soon wish people would stop buying them. He is welcome to whatever share of the market he can capture and there is certainly more than I need to satisfy my urge to get my hands dirty. My only interest is to defend my product from misinformation and make sure that prospective customers understand what the tradeoffs really are. Thus far, the choices seem to be a Model T, a Yugo, a VW and a Rolls Royce but without the price differential one would expect. >From: wolfgang at cats.ucsc.edu (Robert F. Dougherty) >Subject: maltmill throughput... >I have an adjustable maltmill from JSP, and I also noticed decreased throughput. (BTW, my mm has the groved rollers.) I have played with adjustments extensively and even took great pains to get the rollers parallel again. I believe I have isolated the problem, though. It seems that the rollers get a bit crusted with compacted flour and this seems to make them more "slippery" than when they are new. I haven't tried it yet, but I think a wire brush (copper?) would clean up the rollers well and allow them to suck in the grain once more. A normal (steel) wire brush will do a good job of cleaning out the groves and this should should have been pointed out in the instructions. However, as time goes by, the sharp edges will eventually wear down but this is not usually a problem with adjustable mills. This is the reason I have switched to the coarser texture about a year ago. > This may be the same problem which Jim experienced with his glatt. Possibly but the situation is reversed, viz., he is having problems with the new diamond knurl that Glatt has switched to. >Jack's post in HBD #1428 was too long and contained too many unnecessary jabs at the competition. I apologize for the length but as this is an open information exchange, I sort of consider the "jabs" as information that can be taken as simply data points which can be verified or countered by the readers. But I see no reason not to point them out just because I happen to make a competative product. cont.... Return to table of contents
Date: Tue, 24 May 94 17:28 CDT From: arf at mcs.com (Jack Schmidling) Subject: Mills Part two >From: Allen Ford <allen at darwin.sfbr.org> >I called the homebrew supply shop at which I purchased the Glatt mill to be sure my figures were correct. Indeed, I was wrong. I paid $85 for the Glatt mill on a one-time good deal. His price is now $95. For the comparable Maltmill with adjustable rollers and gear drive, the shop owner owner quoted me a price of $180. THIS IS A DIFFERENCE OF $85, not $40. Sorry, next time I'll check my facts more carefully! No, just stick to an objective definition of "comparable". The plastic gears are an integral part of the Glatt and it will not function without them. The precision ground, steel gears on the MM are an option that may improve the efficiency in high volume use but are not required or even useful in homebrewing applications. The MM is more than twice as large as the Glatt as has been stated ad nausiam and hardly seems comparable and it needs to be proven that adjustability is of any real advantage to a homebrewer. >If I understand him correctly, Jack has not compared the two products in side-by-side crush tests. In fact, I believe that he stated that he has not even seen the Glatt mill. I HAVE compared them and have reached my conclusions based on these tests, not on what someone else has told me. I purchased a Listerman mill and a Corona and did exhaustive tests and published the results. I will be delighted to buy (or swap for) a Glatt for the same purpose when it becomes a final design or at least an off the shelf product. At the moment it is like nailing jellow to a wall and would no doubt change again about the time I finished testing one. I can't even get a data sheet on it and have relied on articles posted here and comments made by customers who have called complaining about it. >I resent this forum being used to publish untested, defamatory, and/or misleading statements in a blatant attempt at self-promotion. It is both unethical and unforgivable. I agree and again apologize if it came off that way but my information is based on the above and in addition, the Wort Processors did a review of the mills about a year ago and much information can be gleaned from their report. There is also a review to be published in the Fall issue of Zymurgy but as it has not yet been published, I can only allude to the results and not cite them directly. >From: jim.king at kandy.com (Jim King) > The mills are EXTREMELY equal.... Hmmmmm.... nice choice of words. > I especially find offensive your attempt to compare the price of the adjustable Glatt to that of your fixed roller mill in an attempt to claim that they cost the same. (rather than comparing to your adjustable mill, as would be more appropriate). What you find offensive is simply my reaction to Glatt promoters claiming that the MM costs $200. One can now pay $1000 for a MM but that doesn't mean one need to spend that much to do what can be done with a Glatt. As I have stated frequently, if one can make beer as good with a fixed MM as an adjustable Glatt, it is not offensive to point this out. It is doing prospective customers a favor. > In addition, you try to imply that your mill is easier and better for motorizing. Not quite. I said it was designed with that in mind and has bronze bearings in lieu of plastic and the warranty is not in any way effected by motorizing it. > The Schmidling mill that I have worked with has a handle that is VERY difficult to remove... Not sure what the problem was but it is as difficult as loosening the set screw and sliding if off. > I did not intend to keep a "my mill is better than yours" battle going.... Prove it. If I wait a few more days, you will probablay force me to extend this even more. Don't take it personal. Enjoy your mill and remember about stick and stones? > Try letting yourcustomers sing the praises of your mill, rather than doing it yourself. They do but it is not their responsibility to defend my product and I reserve the right to do it as I see fit. And for a final word to put things into perspective and close out this interesting thread..... The MM dwells on a separate plane from other mills. Its supreme performance virtually forcloses any situation where one would even consider an alternative. The malt flows over the rollers while you bask in near limousine comfort. However, motorizing your MM would squander a sublime pleasure. Elegant polished aluminum, natural fiberboard, dual massive rollers, smooth rolling oil-impregnated bearings and the finest assembly staff in the world, enhance this monument to perfection. But no single feature distinguishes the MM; its glory is the way all is synthesized into an awesome, incomparable whole. js Return to table of contents
Date: Tue, 24 May 94 22:05:17 EDT From: Venter at aol.com Subject: Water heater controls In HBD1431, a suggestion was made to use the guts of an electric water heater for sparge/mash water heating. A few points of information.... For most of our collective lives, the "center detent" on storage water heaters was set to deliver water at about 140F. However, in the last few years, concerns about the potential liabilility of scalding the young/old have caused manufacturers to change the center detent temperature to equal to 120F. You should also know that the thermostats on residential storage water heaters usually have large deadbands. That is, they cool down well below setpoint before they turn on. And, they go well above before they turn off. So, expect temperatures below what you need for mashing with a considerable swing Bob Borgeson Return to table of contents
Date: Wed, 25 May 94 08:26:01 EDT From: Btalk at aol.com Subject: a couple things My first question today- How do you figure specific gravity that results from diluting a known gravity and volume with a known volume of water? In this case I diluted 7 gal of 1.067 into 10 gal. and didn't use my hydrometer on the new volume. In Papazian's book he has a little chart and also says that the rate of dilution and change in specific gravity are not the same at various densities. Is there a formula that handles this? Or even a more complete chart or graph? Re: malt mills. I have this great idea of converting an old ringer from a washing machine into a roller mill. At first i thought of replacing rubber rollers w/ metal ones but on any rollers I 've seen so far, the rubber is so damn hard that it may work as is! Has anyone tried THIS??? One more thing. I've just started mashing and used some rice in my last mash. After boiling the rice to gelatinization I added it to mash. The thing is that examining sparged grain, the rice seems to have disappeared! Did it all convert? Regards, Bob Talkiewicz, Binghamton,NY <btalk at aol.com> Return to table of contents
Date: Wed, 25 May 94 07:57:21 EDT From: ray at mita.com (Raymond J. Deininger) Subject: "brew King" mini-kegs Hello fellow brewers, I have been listening to the HBD for a while, but this is my first post. Please have mercy... My wonderful and charming wife recently gave me this mini-keg system from the local hombrew shop. She said "the guy said it was great". It looks (in theory anyway) like a neat device, but I thought I would tap the collective wisdom of the HBD before I use it. The thing is a 5 liter can with a plastic plug. It came with a tap that has a tube that reaches the bottom of the can and holds co2 cartridges. The name on the box is Beer King. now the questions: - Should the beer be primed as usual?? - will the plastic plug be blown off? - If I don't drink it all in one sitting, will the co2 cartridge keep it fresh? - Does anyone have any experience with this thing? - Should I keep it or return it? Thanks Private E-mail ok. ============================================================================== Ray Deininger, MITA, Inc. | The image | voice: (215) 957-6444 301 Horsham Rd. Suite J | translation | fax : (215) 957-6467 Horsham, PA. 19044 | specialists | e-mail: ray at mita.com ============================================================================== Return to table of contents
Date: Wed, 25 May 1994 09:04:14 -0400 From: "Mark Mankin (mmankin at ieee.org)" <mmankin at ieeemem.ieee.org> Subject: BrewsNews A couple of months ago, I posted an inquiry about BrewsNews, a newspaper my wife & I subscribed to (and paid for), but never received. To date, I've received replies (2) from one person (you know who you are). The info you provided is proving invaluable to us & I've tried to send you private e-mail thanks & updates, but my replies always get bounced (host unknown), most recently today (05/25/94). I'd like to thank you personally for your help & keep you updated on our progress, but the Information Superhighway seems to be suffering from hiccups, forcing me to use HBD bandwidth. Please e-mail me with a way to get in touch with you (even <<shudder>> US Snail). Thanks again for all your help. Keepin' It Short to Save Bandwidth, Mark Mankin (mmankin at ieee.org) Return to table of contents
Date: Wed, 25 May 94 07:28:58 -0600 From: staib at oodis01.hill.af.mil (Maj Don Staib ) Subject: BeerFest 94 The excitement is building...bubbling...brewing...as the Stein Eriksen Lodge of Park City Utah kicks off it first-ever BEER FESTIVAL! Here's what's on TAP: There will be 16 beers from Utah's 4 popular Microbreweries. Music by CHORD ON BLUES, a fashion show by BJORN STOVA, and BEERMAKING demonstrations. Whet your appetite with Spicy Southwestern BAR-B-Que, Oriental, and other fares. When: Saturday, May 28 (Memorial Day Weekend). on the scenic outer decks of Stein Eriksen Lodge, in Park City. 11am to 5pm. Admission is FREE. If you're in town on business, or just passing through, I wouldn't miss it! Cheers, The Braumeister in Layton, Utah! Return to table of contents
Date: 25 May 1994 08:58:44 -0400 (EDT) From: "Mr. Dudley" <S29711%22681 at utrcgw.utc.com> Subject: Malt Mills, George Danz George: I *LOVE* my JSP Malt Mill. I Did get the adjustable option ($20-$30) but rarely use it. Most malts crush fine on the factory setting. Besides the adjustability is only on one side of the roller being adjusted. It works but I'm still unconvinced it was worth it, but hey, you never know. It is very reliable in "stock" form with a rubber ring pinched between the passive and active roller, but has the potential to wear out. There is an expensive ($100 I think) option that converts the whole thing to active drive on both rollers. This option is probably overkill unless you mill 50# per week. Good luck. Return to table of contents
Date: 25 May 1994 09:17:51 U From: "Manning Martin MP" <manning#m#_martin_p at mcst.ae.ge.com> Subject: SG Corrections Rich Larsen asked about an automated adjustment procedure for correcting SG readings, to which John Bloomberg replied that the answer was probably in a recent BT article. Unfortunately, this is not so. Depending upon your accuracy requirements, this can be a tricky problem. For measurements taken with a hydrometer, you need to correct for the density change of the wort, which is a function of both its temperature and extract content, and also for the change in volume of the instrument itself with temperature. There is a good table of the density of water as a function of temperature in the CRC Handbook of Chemistry and Physics, which includes a polynomial fit. Somewhere in there is a thermal expansion coefficient for glass as well. To get the extract effect, De clerck's book has a chart showing the correction (in Plato degrees) as a function of temperature and degrees Plato. It has a rather limited range of temperature shown, however. The best strategy for high accuracy is to minimize the correction by adjusting the sample to near the reference temperature. Professional-quality instruments have both an internal thermometer with a direct correction readout, and cover a limited range of density (~10 degrees Plato or ~40 points SG) to minimize the error introduced by adjusting only for temperature. MPM Return to table of contents
Date: Wed, 25 May 1994 09:08:01 -0500 (EST) From: Neil Flatter <FLATTER at CMA.Rose-Hulman.Edu> Subject: Re: HBD #1432 SRM, maple flavor >Date: Tue, 24 May 1994 22:39:45 +1000 (EST) >From: David Draper <ddraper at laurel.ocs.mq.edu.au> >Subject: SRM colors--charts, anyone? > >Whud id iz: In today's digest, Rich Webb asked about the SRM values of >extracts and chocolate malt (to which I replied offline). This jogged me >into asking something I've been meaning to for a while: does anyone know >where I can order a color chart showing srm colors? I'd like to be able >to assess whether I've come close to the target color values, and whether >my calculated estimates are anywhere close to what I get in reality. I have calculated degrees Lovibond starting w/ Michelob Classic Dark. MicDark is used because it is readily available in the US and is known to be 17 degrees. If anyone would like a copy, I'd be glad to mail out the info. Another standard could be used w/ similar calculations, but I haven't tried it myself. >------------------------------ >Date: Tue, 24 May 1994 16:20:33 CST >From: "Dan Houg" <HOUGD at mdh-bemidji.health.state.mn.us> >Subject: maple sap brews, Zima taste opinion > >The recent post on maple sap brewing prompted me to post also! Last >year I made an extract brew using sap as the entire water source. >I'd made it into a 'maple-ginger lager' and while it was a fine, >light summer-y drink, I have to admit that little if any maple flavor >came through. The water or rather sap did seem to produce an >excellent, clean beer tho. While we made about 15 gallons of maple >syrup this year (that's about *500* gallons of sap!), I didn't sneak a >brewing session in. I think a fine, mapley beer could be made >however with the sap boiled down to the specific gravity of say 1.040 >or so. Anyone try this? A friend gave me some maple sap he had concentrated down to 1.09 (Thanks, Dave!) which I used instead of the corn sugar suggested by the extract kit I was using. About a month ago I tried the first one. It was so sweet that I'll let it set for a while. I gave a bottle to perspective brewer who liked it, but thought it was over- carbonated. (He likened it to cola that had gotten warm.) Neither of us noticed a cleaner finish and any woody/maple/oak/spice notes would have been overwhelmed by the sweetness. BTW my OG=1.043 - -------------- Neil Flatter Rose-Hulman Institute of Technology Chemistry - Math (CMA) Department of Chemistry Stockroom Manager Novell Supervisor 5500 Wabash Avenue 73 (812) 877 - 8316 Terre Haute, IN 47803-3999 FAX 877-3198 Flatter at CMA.Rose-Hulman.Edu Return to table of contents
Date: 25 May 94 08:30:00 -0700 From: COTE_FRANK at Tandem.COM Subject: Carbonation question and a gizmo. Hi everyone, How does carbonation work? The first time I feed my yeasties, at fermentation time, they make alcohol (yes, they do a lot more than that but please don't give me a HBD beating because I'm being brief). The next time I give my yeast something to snack on, at bottling time, they produce carbonation. How come more head isn't produced during fermentation, and alcohol isn't increased during bottling? I must admit I don't understand carbonation the way we do it at all. I'll post any good replies I get that haven't been posted already. The gizmo I have is called a "Boil Alert" by Fox Run. My wife and I found this years before I started brewing in a housewares section of a small store. We can't remember where but maybe one of you knows where they can be found. So what is it? It's a three inch glass disk that sits in your brew pot and starts flapping around BEFORE your brew comes to a boil. There is no boil over! None at all. This thing is great, not only does it warn you that boiling is about to start. It's flapping around stirs the mix and does the same thing you would do if you stired constantly while the mix heated up. After the boiling starts I get a wide flat spoon and remove it to avoid bothering my family (usually I brew in the mornings). I can't induce my brew to boil over since I started to use this (yes I tried). If someone knows where to find these I'll post that as well. Ciao' for know, Frank Cote Tandem Computers Return to table of contents
Date: Wed, 25 May 94 10:11:08 MDT From: "Mark B. Alston" <c-amb at math.utah.edu> Subject: Re: Head Retention Tom makes the following good suggestion: The third thing is make sure that your glassware is clean and is the right shape. Both of these factors affect head retention. I'm not an I never realized how true this is until pouring off the first few glasses of my barley wine. You could head the foam being destroyed by the oils and such on the glass. It sounded like the fizz from a cola head dissapearing. By simply rinsing out the glass before decanting the head lasted much longer (about one min rather than one second) and made the beer much more pleasing. FWIW, Mark Alston (c-amb at math.utah.edu) Return to table of contents
Date: Wed, 25 May 1994 11:34:42 CST From: "John L. Isenhour" <isenhour at lambic.fnal.gov> Subject: one shot of whisky is lethal????? Al Korzonas comments about mouth siphon sanitation: >>rinse mouth with 1/2 oz. Jack Daniels or similar immediately before sucking. > >This shouldn't be much of an improvement. I tend to agree with this, but I do know lots of brewers who suck start siphons and their beers are not infected. I may have to do some testing of quart size brews to see what happens (yea, I mean spit in it). >If you were to hold whiskey in your mouth >for a lot less than 30 minutes, you would certainly die from alcohol poisoning >(the vapors would be absorbed in your lungs very quickly and you would expire). This I have to take issue with. How 1/2 oz of 50% EtOH can be lethal without carotid artery injection is not something I understand. If you were holding the alcohol in your mouth you would be breathing thru your nose, you would get some absorbing thru the walls of your mouth. But breathing alcohol is not more toxic a way to absorb it than any non injectable method. Its used in chronic alcohol studies in rats. You maintain a certain level in the air they are breathing and they stay sauced to a certain degree. -john - -- John Isenhour renaissance scientist and AHA/HWBTA National Beer Judge home: john at hopduvel.chi.il.us work: isenhour at lambic.fnal.gov Return to table of contents
Date: 25 May 1994 13:13:40 -0400 From: "Daniel F McConnell" <Daniel.F.McConnell at med.umich.edu> Subject: Rich Fortnum Subject: Rich Fortnum Please email me. I am bouncing, bouncing, bouncing. Dan (there's some bandwidth for you) McC Return to table of contents
Date: 25 May 94 18:12:00 GMT From: gcw at lydian.att.com Subject: Experiences with 10BL Brewing Eq./Vendors I'm looking for information on 10BL brewing systems - the quotes from vendors are coming in, but since none of us have direct experience with large commercial systems, it would be helpful to hear from other brewers who have. Some of the main issues: reliability, installation/delivery, service, ease of use and standard functions/additional features. This will be a standard brewpub setup and will be serving from holding/ bright tanks. Due to space limitations - ales will be the primary beer served. Geoff Woods gcw at lydian.att.com Return to table of contents
Date: Wed, 25 May 1994 11:58:36 -0800 (PST) From: Jay Lonner <8635660 at NESSIE.CC.WWU.EDU> Subject: Cask-conditioned "real ales" It is my impression after several messages on the subject that "real ale" can only be found in the UK. So my question is, how is cask-conditioned ale that is available here in the States different from "real ale," apart from being domestic? My favorite local bar always has two cask-conditioned ales on tap, served from expensive-looking handpumps no less. Last night I had several pints of cask-conditioned Grant's Scottish Ale, which was obviously unfiltered, not too carbonated, and absolutely delicious! I have also had cask-conditioned Red Hook, which is significantly different (in a good way) from regular Red Hook. What am I not getting? Jay. Return to table of contents
Date: 25 May 1994 14:42:48 -0400 (EDT) From: S29033%22681 at utrcgw.utc.com Subject: RIMS Usage I would like to know if anyone out there has had any experiences with the RIMS (recirculating infusion mashing system). I fabricated one from Rodney Morris' instructions (with a few modifications - hey, I'm an electrical engineer. I couldn't help myself). I used it for 12-15 batches and after each batch I rinsed it with fresh water. The last batch of beer I made using it had a nasty chemical like taste to it. I removed the heating element from the unit and noticed that the element had corroded. I also notice that since my grain bed was about 9-10 inches thick (with 8 - 9 lbs of grain) the grind had to be coarse so that the flow rate through the grains could be maintained. Subsequently, my yield was always about 1.045-50 for 8 lbs of grain and specialty malts. I would appreciate any feedback on this subject. Lance Stronk Sikorsky Aircraft, Stratford, CT. Return to table of contents
Date: 25 May 94 18:31:00 GMT From: korz at iepubj.att.com (Algis R Korzonas +1 708 979 8583) Subject: SRM colors/dextrin malt/nastie by-products/sanitation David writes: >into asking something I've been meaning to for a while: does anyone know >where I can order a color chart showing srm colors? I'd like to be able You cannot compare printed (on paper) colors with transmitted colors since the darkness of the transmitted color is dependent on the width of the sample container. What you can do is to pour a sample of the test beer and a couple of reference beers into the SAME containers and then compare them. Bass is 10 degrees Lovibond and Michalob Dark is 17 lovibond. Perhaps you could call some local breweries and ask them what the SRM is of their beers. Then you can put together your own reference list. After a few times, you will be able to estimate the color without the references to within a few degrees. ******* Greg writes: >I plan on brewing a recipe that calls for 1 oz of dextrin malt and >wonder what the difference is between steeping American Carapils >Dextrin Malt, along with the crystal malt that is called for, and using >the dextrin powder that is offerred in many catalogs. Will a 1 oz steep >really add much body? What about using dextrin powder and when should >it be added? I feel that 1 ounce of dextrin malt will add very little. You could skip it if you want or add 1oz more of the light crystal if you want to. I don't know how much malto-dextrin powder would be equivalent (if I had to guess, I'd say perhaps 1/3 ounce net wt.) but it should be added to the boil to ease disolving. ****** Gregg writes: >A thought. If an extract, yeast or any adjunct has an infection would the >off flavor remain even if the bacteria was killed off in the boil. >I base this on the question does the bacteria itself (as a living organism) >taste bad or is it the by-products of the bacteria that gives off flavors. I'm sure you didn't mean that you were going to boil your yeast, but the answer to your main question is that it's the byproducts of the bacteria or wild yeast that give the beer an off-flavor or off-aroma. Killing them will not remove it. Thus, spoiled extract would still make bad tasting beer even though you boiled it. The alcohol may or may not kill bacteria introduced before or after fermentation. Gushers usually indicate that an infection has NOT been killed off by the alcohol. Vegetive, sour, nasty or meaty off-flavors/aromas with no gushing usually imply an infection during the mash or one that has been killed off by the alcohol. ******* Lance writes: >anymore. So, I would say that money is the main reason. There is a counter to >this idea though. I have a good friend who works in the UK and he visits many >pubs and breweries. I asked him about the breweries with open fermentation >vessels. He confirmed that they do have many breweries in the UK which ferment >their ales in open fermenters. So, one may ask, how do they prevent the >dreaded "contamination monster" from ruining their beer? They pitch yeast, >and a lot of it. Good point, but also you must remember that in the UK, I'll bet that most of the beer made in open fermenters is Real Ale and is consumed within 10 to 20 days of fermentation. Off flavors don't really have a chance to develop. I've got a tape of a program called "The Brewer's of Helston" which features the Blue Anchor brewpub in Helston. I counted no less than 10 instances of sloppy sanitation. Ironically, in part of the program the owner says something like: "When we took over the place, we had some problems with the beer coming out bad. We had someone look over our processes and help us clean them up." Gosh, I'd hate to see what they were doing *before* they fixed their problems! >I believe that some places in Europe ferment their beer with >only the naturally occurring yeast's indigenous to that area. This is one of >the good uses for 'contamination' (and yes I quote, Jeff). That would be the Zenne valley of Brussels and the beer is called lambiek (also lambic or lambik). Not only do wild yeasts contribute to the production of these beers but also bacteria (including Pediococcus, Lactobacillus and Enteric bacteria). >Hence, >contamination is a relative thing - some peoples trash is other peoples >treasure. Indeed... I'll bet a German brewmaster would burn his/her clothes after a visit to a lambiek brewery! Oh, and by the way, I do make purecultureLambieks, and I still don't use my mouth to start my siphon on those batches. Okay, to contribute something useful and since I started this whole "don't use your mouth to start a siphon" thread, I'll post my siphon starting technique. Basically it relies on the previous liquid starting the next liquid through the siphon and using a hose clamp (not my fingers) to keep the liquid in the hose when changing to a different liquid. 1. fill siphon hose with water 2. use the water to siphon sanitizer into the hose 3. use the sanitizer to siphon rinse water through the hose 4. use the rinse water to siphon the wort/raw_beer through the hose (discard the first cup or so) If bottling: 5. use the raw_beer to siphon the primed beer through the hose (discard the first cup or so) Al. Return to table of contents
Date: Wed, 25 May 1994 16:08:57 -0400 (EDT) From: Jim Busch <busch at daacdev1.stx.com> Subject: Re: more ramblings > should be mashed to avoid haze problems. Adding the specialty > grains at mash-out was suggested by Bob Jones. Even though he doesnt do this often! > > I do a decoction. You mention Pilsner Urquell as having a great > malt aroma. PU is made with a triple decoction! I've been > doing a 2 step mash with my ales, doughing-in at 145^F or so, > holding for 15 minutes, pulling a 1/3 decoction, heating > to 158^F, holding for 15, then boiling for 15-60. Adding this > back puts the mash at 158^F or so. I rest there for 15-30 > minutes. I then add my specialty grains and enough 190-212 > degree sparge water to warm the mash to 165-170^F mash out. > Using decoctions to enhance flavor has been suggested by Jim > Busch and others. Even though I dont do this often! 60 minutes, wow! Now that must have darkened the mash a bit! > > Another way to add to the malt character is to use more specialty > grains. If John Isenhour stamps MORE MALT on your AHA score sheet, > he's not asking you to make a bigger (stronger) beer. He's talking > about malt character and flavor. Many styles benefit from the addition > of a pound of carapils. You may also consider substituting more of a > lighter specialty malt for less of a darker one. 3 pounds of British > Crystal OR 1/4 pound of chocolate malt will give you about the same > color contribution, but the flavors would be quite different. Likewise > 2 pounds CaraVienne vs 1/2 pound of CaraMunich. Good point, I have been using CaraVienne in much higher percentages than my other caramel malts for just this reason. I use a small bit of Aromatic or Biscuit, a bit of CaraMunich, but mostly CaraVienne in my pale ales. Also been upping the Belgian Munich to around 8% of grist (primarily for when I do a high gravity beer and dilute 10%). > > > From: S29033%22681 at utrcgw.utc.com > Subject: Resp to Jeff Franes Response -- RE:Sucking siphons > > >Lance Stronk writes: > >I think an important thing to remember for those people that worry about > >'contamination'is that as long as the proper "infection" is started quickly > (pitching yeast - >8oz or more) there is no problem with siphoning by mouth. > > To which Jeff Frane responds: > > >I'm not sure why Lance has "contamination" in quotes; perhaps he doesn't > >believe it's a real issue in brewing? In that case, it would be > >difficult to explain why so many commercial breweries (small and large) > >spend a huge percentage of their time sanitizing. > The main point I was trying to instill in the brewers out there is that putting > enough live yeast culture into the "sterile" wort will "choke out" other > foreign bacteria present in the brewing/fermenting process. It isn't difficult > to explain why the commercial breweries take care in sanit ation - they wish to Maybe I shouldnt jump in here since I was one who was pointing out that in my opinion post fermentation contamination is less of a concern than many think, but.... Before high krausen takes hold, dropping pH, upping CO2, etc....*any* bacteria is real bad. Thats why practical brewers are so careful with prefermentation sanitation. Many bacteria can multiply 3 times as rapidly as feremntation yeast, and the results are detectable in parts per billion. Thats why sucking hoses in prefermentation anything is very bad practice. While the comments on yeast overwhelming the bacteria are valid, the concern is justified due to the disasterous results that can occur. > this idea though. I have a good friend who works in the UK and he visits many > pubs and breweries. I asked him about the breweries with open fermentation vessels. He confirmed that they do have many breweries in the UK which fermen t > their ales in open fermenters. So, one may ask, how do they prevent the > dreaded "contamination monster" from ruining their beer? They pitch yeast, > and a lot of it. I believe that some places in Europe ferment their beer with > only the naturally occurring yeast's indigenous to that area. This is one of > the good uses for 'contamination' (and yes I quote, Jeff). Hence, > contamination is a relative thing - some peoples trash is other peoples > treasure. I also use open fermentation and pitch copious amounts of fresh yeast slurry. The issue is not one of fermentation techniques, it is of initial conditions. I fail to see the relationship between professional brewing equipment and siphon sucking, this is one area where we have an exclusive! And the comment related to Belgian brewing is not at all applicable to the discussion at hand. It is also of note that the British cask ales are intended for rapid consumption and will be more resilient to slow acting bacterium. And on the subject of things growing, did anyone see the piece on CNN about chicken processing plants using a TSP wash to kill the samonela on chicken? Didnt even look like any rinsing was required. TSP is great stuff! Best, Jim Busch Return to table of contents
Date: Wed, 25 May 1994 07:47:35 -0700 (PDT) From: gummitch at teleport.com (Jeff Frane) Subject: Re: Ripping Bacteria Apart I'm not exactly sure what I said (given the cropping job) that set Lance off. And I'm not interested in ad hominem exchanges about who, exactly, has a closed mind. I'm also not interested in perpetuations of the notion that effectively spitting into your wort is OK. I would suggest that those who are interested do a little checking on the relative reproduction rates of bacteria and yeast. I would also suggest that people be a little more careful about assuming that what works in a brewery that brews every day will work in a homebrewery (heavy accent on the home) where beer is brewed, at most, weekly. I haven't heard of any beer successfully made by adding oral flora, even lambics. It's important to bear in mind that not all bacteria are created equal. - --Jeff Return to table of contents
Date: Wed, 25 May 94 20:34:14 EDT From: James Kendall <kendall at ltee.hydro.qc.ca> Subject: SG and temperature Hello all, All this talk about sg and temperature has me wondering about something I've read in a book concerning sparging. It suggests sparging at around 77 C until the spargings reach a sg value of 1.005. Now, would this be before or after correction for temperature? This information would be of great value to me since I will soon make the jump to the wonderful world of all-grain brewing. Thanks in advance! "T'is far better to drink a six-pack...than not." Jim Kendall Return to table of contents
Date: Wed, 25 May 94 16:51:20 MDT From: npyle at n33.ecae.stortek.com Subject: Sweet Mead/Gadgets/Krauesening Rob Pyle (what a great name!) asks about a mead sitting at 1.065 or so. I'm no mead expert but I believe meads typically end up with very low FGs, Rob, like below 1. This thing needs more yeast (racking leaves lots of it behind), and some yeast nutrients to help it out. Honey has not what yeasties need to make good. I'd also raise the temperature to the high 60s to help things along. Also, what is "yeast extract"? ** John Pratte asks about mounting the control unit from the water heater to his pot. You can avoid welding by making a bulkhead fitting, which is basically a sandwich of two or more fittings, with the wall of the pot and a rubber washer as the "meat". Assuming your water heater control unit has a male pipe thread, the fittings will have to provide a female pipe thread to the outside. Bulkhead fittings can be made with a variety of threaded adapters; every time I make one it comes out a little different. This is how I've attached valves, etc. to my kettles and tanks. Also, drilling a hole greater than about 3/4" in diameter is difficult to do unless you have a 1/2" drill. Mine is only 3/8", so I borrowed a chassis punch, which is used by electricians to punch holes in electrical boxes. It requires a much smaller hole to be drilled, so is much easier to do. ** Jack Skeels asks about krauesening. I believe that true krauesening is the process of adding fully fermenting wort (at high krauesen...) to the beer just before bottling to add priming food and yeast. Adding wort to prime is often called krauesening, but I believe that is a misuse of the term. The answer to your question is this: you can do it the easy way, but it ain't krauesening. Cheers, Norm = npyle at n33.stortek.com Return to table of contents
End of HOMEBREW Digest #1433, 05/26/94


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How must I begin? After spending all of my free time this semester reading the 800 page Tolstoy novel, I was incredibly excited to go see the beautiful new film. I didn't even allow myself to watch previews until I finished the book. I finished it on a Sunday night, went to see the movie on a Monday night. Then I died.
It was a film that completely forgot about its roots. Tolstoy is currently turning over in his grave. Besides the fact that I was incredibly proud of myself for completing such an ambitious reading task – which for me, is saying a lot – I adored the book. When it was over, despite the tragic conclusion, I felt content. The resolution of Kitty and Levin, looking at society's ability to singlehandedly ruin a life right in the eye, and the numerous epiphanies made by key characters made reading the book a worthwhile experience.
So here's why it killed me – it completely striped the story of its eloquence. Instead of admiring the drama presented by Tolstoy, it was ignored – and replaced by a strange need to provide a deeper concept. Here's what needs to be said: Tolstoy already has the romantic depth, the spiritual development, and the ability to keep an audience intrigued. There is NO NEED to further these ideas.
Okay, so the entire film was presented on a stage. Obviously this signifies how one life in society is a spectacle – the presence of the audience defines this life. The response of the audience can lead to either its success or its demise. We get it. For five minutes. The full length feature film was not necessary and made the entire concept beat itself into the ground.
Another deal breaker was the writing. There are so many passages in the book that I absolutely fell in love with – the romance between countless characters, especially Levin coming to his religious epiphany. The words have such perfection, why do they feel such a need to take these pieces away, only to fill them with overzealous and dramatic one liners of characters to whom we have zero connection.
The most frustrating aspect of this was that it was perfectly cast. Kiera Knightley has done her fair share of British literature heroines, so we knew and fully expected a wonderful performance. Sure, Anna Karenina could hardly be seen as a heroine, perhaps more of a martyr to a society held responsible for her demise. Frankly,Knightley was among the biggest disappointments (she's great, I blame the writing). Matthew McFadyen was PERFECTION as Oblonsky. Alicia Vikander and Domnhall Gleeson were amazing as Kitty and Levin (and that helped that they were my favorite characters). Jude Law as Karenin. The list goes on – it was perfect. So why did the film have to be such a serious let down?
That's all – you can tell my ramblings stem from a weeklong frustration. Sorry there's no organization in this review – one star. This star is for the cast and the costumes, otherwise it was the biggest disappointment to date.


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Congratulations to the four applicants who were selected to receive $500 scholarships toward registration and travel for the 2017 DesignThinkers Conference in Vancouver.
RGD invited Student and Provisional Members to upload a 1-minute Instagram video, telling us why they wish to attend DesignThinkers. We received many wonderful and fun entries from creatives hoping to be inspired, connect with the industry and apply knowledge gained at the conference to help further their professional practice.
The following four entries stood out above the rest and were selected to receive $500 toward attending DesignThinkers Vancouver, as well as free registration provided by the Association:
Sponsored by 123w
Rachel Eden Hwang Student RGD, University of the Fraser Valley
Watch the video!
Sponsored by Cause+Affect Design Ltd.
Jordan Jackson Student RGD, Humber College
Watch the video!
Sponsored by Carter Hales Design Lab
Sarah Dowling Student RGD, Algonquin College
Watch the video!
Sponsored by Pound & Grain Digital Inc.
Uyen Nguyen-Cwinn Student RGD, Humber College
Watch the video!
Congratulations to all of our scholarship winners - see you at the conference!
Register at the door between 7:30am - 5:00pm on Nov. 3 or 4!


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Much has been said and written about the science-based ecological forest management within the Sparta Mountain Wildlife Management Area.
Unfortunately, much of what people have heard or read is wrong, creating unwarranted concern among well-intentioned people who value our forests, like we do here at the Department of Environmental Protection.
So let's look at the facts.
The proposed plan for forest management at Sparta revolves around two basic points:
1) the need to encourage young tree growth, using scientifically proven methods, to expand its diversity and promote its long-term health, and 2) the proven, positive effects on both existing and surrounding plant and animal species from these methods.
Centuries ago, the oak forests of New Jersey contained diverse age classes, from 10-15 percent young forest (under 20 years old) to 20-30 percent old growth forest (140+ years old), and an almost equal distribution in between.
That is not true today at Sparta Mountain, where nearly 80 percent of the forest is between 60 and 99 years old.
This forest management plan will ensure that the forest has a variety of age classes. Although in its current condition the forest may look lush and healthy from a distance, it is imperiled and not satisfying the needs of many species that depend on age-class diversity within a forest. Sparta Mountain's closed green canopy darkens the forest floor, making it difficult for young trees and critical undergrowth to flourish and to feed native wildlife and help endangered species survive and thrive.
Trees in a single-age forest will begin to fail at the same time. While there are differences in the life spans of trees which dominate in the area, the leafy green vista which residents and visitors enjoy today could be a faint memory for future generations if a more diverse forest is not created.
Our plan will replace some of Sparta Mountain's single-age stands of trees with stands of young forests and leave some stands intact to ensure that some old growth forest stands remain.
Some have irresponsibly dismissed our forestry management plan as nothing more than a money-making logging endeavor. Nothing could be further from the truth. There is a small amount of material to be removed from the property annually. Based on the existing market-driven industry, there will be little if any revenue gained from these activities.
Others have falsely claimed that the plan calls for more 800 acres of the forest to be "clearcut." In fact, the plan calls for a variety of management practices, some of which promote old-growth or climax stands, while other management occurs in small plots (most less than 20 acres) each year which will promote young forests over the next 10 years.
To date, the largest patch of land cut on Sparta Mountain is 13.5 acres. That site has shown the greatest regeneration and positive improvement in bird species composition.
Science-based forest management is not new or unique to New Jersey and efforts similar to our proposed forest management plan have been underway for the past five years at Sparta Mountain. Here and at other wildlife management areas throughout the state we have seen environmentally positive results through science-based decisions and monitoring.
These similar forestry operations have had no detrimental effects on the area's water, soil or quality of life due to the close adherence to best management practices to maintain the site's soil integrity and prepare it for quick regeneration.
At our many public meetings and through comments submitted to DEP, we have heard from residents and officials who are concerned about possible impacts on their communities. We take those concerns seriously and are reviewing them through our established process to provide answers to the questions raised. We will work with local governments to keep residents apprised of our actions.
We share a deep commitment to preserve and protect this precious natural treasure. Our plan at Sparta is aimed at the same goals that the conservationist Aldo Leopold wrote of in 1949: That environmental health "is the capacity of the land for self-renewal. Conservation is our effort to understand and preserve this capacity."
Dave Chanda is director of the New Jersey Division of Fish and Wildlife; John Sacco is assistant director of the New Jersey State Forest Service and New Jersey state forester.


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Ever since the dawn of modern society, people have been held responsible for their words. If you were to say the king is a slob and he heard about it, consider yourself hanged. If your grandma overheard your grandpa saying that women are stupid, he was probably going to sleep on the couch for a good couple of weeks. But, the difference between back then and now is that in this day and age, people share their thoughts not only with the ones they know and trust, but with the whole damn world.
If you were to say something really stupid let's say 50 years ago, there would probably be less than 5 people that heard it. Today, on the other hand, you can post one Tweet in the morning, and before lunch break, it has become viral and has totally ruined your whole life. That is the blessing and the curse of social media. If you're smart you can share your ideas (and selfies) and build a massive following; but if you're not, it can ruin your life. It can even get you arrested.
Now, we're not saying that Twitter is what got these people in trouble. For the most part, they really needed to be taught a lesson. Some of their posts were simply vile, and I definitely suggest that some of them should get a mental checkup. Others just said the wrong thing at the wrong time. But it's up to you to decide if they were just unfortunate or they got what they deserved.
15 When You Get Way Too Heated Up At The Ball Game
This Tweet got former left-handed pitcher Mike Bacsik, fired from his job as a radio producer at KTKC, a Dallas radio station. The outrageous statement was posted during Game 5 of the Dallas Mavericks-San Antonio Spurs series, after Mavericks' Eduardo Najera tackled Manu Ginobili and was ejected. At first, the radio station only suspended him indefinitely, but when his hateful Tweet went on national television, they decided to cut ties with him. Bacsik has since apologized thoroughly for his statement and found a new job co-hosting a radio program for another station. He still uses Twitter, but you can bet he chooses his words very carefully now.
14 When You Say Anything About A "Bomb"
This one is more of a funny misunderstanding. The Tweet comes from an Australian teenage boy, who, in anticipation of Pink's performance at Rod Laver Arena in Melbourne decided to post this message, referencing the singer's hit song "Timebomb." Too bad he didn't put the "Time" in, because the venue security took his Tweet in the most literal way possible, and managed to find him in the 12,000 people crowd using his Twitter picture. Subsequently, he was arrested by the police and his father had to drive 3 hours from their home to the venue that night to collect his son. Also, he was charged with creating a public nuisance and behaving in a threatening manner. Of course, it's clear that he didn't have any of the intentions that they thought he might have, but the boy paid the price of his poor judgement and learned a lesson he will never forget: words can sometimes blow up just like bombs.
13 You Can Even Get Kicked Out Of The Olympics
All the years of hard work and dedication were thrown out the window when Greek triple jumper, Voula Papachristou, Tweeted this racist message ahead of the London 2012 Games. Her country's Olympic Committee didn't care a whole lot about her apology and decided to cut her from the team as they deemed her behavior "against the Olympic spirit." Also, it seems that her racist thoughts were not a one-time mistake, as she previously expressed her support for Golden Dawn, a Greek far-right political party. She may be sorry now, but she missed a huge moment in her career for a few "unthoughtful" words.
12 It May Not Seem Like A Joke To Everyone
Having your flight cancelled due to bad weather isn't pleasant in any way imaginable, and many of us feel the need to express our frustration online when something like this occurs. That's exactly what Paul Chambers, a British accountant, did after his flight from Robin Hood Airport in South Yorkshire was cancelled, posting this Tweet in the heat of the moment: "Crap! Robin Hood airport is closed. You've got a week and a bit to get your shit together otherwise I'm blowing the airport sky high!!" From this little incident started a whole lot of trouble. Paul was charged with sending a public message of an indecent, obscene or menacing character and he was found guilty as a result. He lost the appeal in what quickly became a nationwide sensation, dubbed #TwitterJokeTrial, and eventually won his second High Court appeal, after 2 whole nightmarish years. Even though he was eventually acquitted, he lost his job quickly after his first conviction and his life will definitely never be the same. Blame it all on THAT joke...err, Tweet!
11 When You Party Harder Than Your Own Students
This 23-year-old Math teacher shared a little too much of her personal life on her Twitter page. As a result, she was suspended from her job indefinitely. Also, another one of her Tweets, in which she was claiming to have brought weed in the school premises, sparked an investigation. The raunchy teacher also posted half-naked photos of herself and supposedly referred to her students as "jail bait." One of her more revealing photos was even re-tweeted by DJ Diplo to promote one of his singles. The school's officials stated that her suspension was not a punishment, given that for the most part, her photos and Tweets are covered by the right to free speech; but it is a routine measure due to the fact that she is under investigation for possession of drugs on the school premises.
10 The President Doesn't Like Big Mouths
Jofi Joseph is a former White House national security staffer under the Obama administration, better know by his Twitter alias @NatSecWonk. When his online identity was revealed, he was quickly removed from his job, given the fact that most of his Tweets were outright hateful—from making fun of Liz Cheney's weight to calling a former Bush aide a "dumb blonde airhead." After all the damage was done, he issued an apology to all the people he attacked in his Tweets and took responsibility for everything that has happened. He has since deleted the infamous Twitter account but I don't think this little incident will sit good on his resume.
9 You Can Never Joke About Assassinating The President
21-year-old Donte Jamar Sims from North Carolina was picked up by the secret service after posting a series of Tweets in which he suggested he was planning to assassinate president Barack Obama one day before the Democratic National Convention was set to open in Charlotte, near his home. In his first rant, he compared himself to Lee Harvey Oswald, the man responsible for the death of President John F. Kennedy. This Tweet was followed later with a more explicit threat—"Well Ima Assassinate president Obama this evening !...Gotta get this monkey off my chest while he's in town -_-." While in police custody, he wrote an apology letter, claiming he was high at the time that he Tweeted the threats. Although he blatantly expressed his hatred for the President, the self-proclaimed #1 Lupe Fiasco fan doesn't seem to feel the same way about the First Lady, whom he described as "sexy as Hell" in a separate Tweet.
8 If You Go Against The Cops, They'll Come For You
Protesters were heating up in Pittsburgh ahead of the G20 Summit in 2009, a meeting of the leaders of 20 rich and developing nations, when New Yorker Elliot Madison went on Twitter to help the illegal street movement by informing them of police whereabouts and actions. Later that day, he was picked up by officers from a local motel where he was staying, and charged with hindering apprehension or prosecution and criminal use of communication facility. This move by law enforcement was condemned by rights activists as an unlawful retaliation, given the fact that all he really did was take publicly available information and shared it with other people. Even if his arrest might've been unjustified, he definitely won't go against the cops again anytime soon.
7 Bieber's Manager Got Busted For NOT Tweeting
Well, you know, the Bieber fever is not what it used to be these days. Back in 2009, when Justin announced on his social media accounts that he would be signing autographs at a mall in Long Island, the fans frenzy got so out of control that it ended with 5 people being sent to the hospital. When things just started to get out of control, the police asked James Roppo, a senior VP of Island Def Jam Records, to send out a Tweet asking the overly hyped fans to leave the mall, as the police decided to not allow Justin to make his long-awaited appearance. Mr. Roppo did not follow the police's instructions and was later charged with a series of misdemeanors, including endangering the welfare of children. The Tweets were finally sent out by Bieber's manager, Scott Braun, hours after the police requested it. When contacted, he defended himself saying that he was in a meeting and did not have access to his phone. Braun was also arrested after this incident, but he made a deal, the record label pleading guilty and paying a fine of $8,000.
6 Sometimes They Don't Get Arrested In Time
Although some of these threats are vicious and hateful, most are just rants that are never intended to be put into action. Not the same thing can be said about Zachary Penton, a 21-year-old from Arizona who, a few days after sending this deranged Tweet, made good on his threat and fatally shot his roommate after a heated argument. He himself called the police and confessed to the murder. Previously, he had also Tweeted about how easy it was to buy a gun. In addition, an official with the Gilbert Police Department said that they were aware of Mr. Penton's previous online activity. This incident proves that it is better for law enforcement to deem any threat as credible, because no matter how ridiculous it might sound, they could prevent tragic events like this one.
5 Don't Start A Fire You Can't Put Out
Matt Bowman and two other colleagues from the Toronto Fire Department were terminated (so we don't say fired) from their jobs after a series of sexist Tweets were sent from their personal accounts. Their grossly inappropriate comments included "the way to a woman's heart is through an*l" and "would swat her in the back of the head been considered abuse or a way to reset the brain?" After a local newspaper published the offensive Tweets in a story about attempts by The Toronto Fire Department to recruit more women and visible minorities, the three former firefighters were quickly fired and a spokesman stated that: "Toronto Fire Services cannot condone such behaviour".
4 "I Got Fired Over Twitter"
After getting a job at a franchise pizza restaurant, a Texas teenage girl known on Twitter as Cella went online to express how she felt about her new employer in a rather unthoughtful Tweet—"Ew I start this f*** a** job tomorrow." Of course, how could she know that her Tweet would get all the way to her new boss, Robert Waple. Another employee of the restaurant showed Robert the post and he decided to respond to Cella directly on Twitter. Long story short, she was fired in a very public manner before she could even start working.
3 It Is One Thing To Do It, But To Post It On Twitter...
This teenager shows that there is truly no limit to how stupid people can be on social media. Not only that he did something extremely gross, pissing on an order of nachos at the Taco Bell restaurant where he worked, but he took a photo of his "accomplishment" and Tweeted it for the whole world to see. The teenager, known on Twitter as @cameronisonfire, got immediately suspended from his job, and was fired shortly after. His despicable act even caught the attention of hacker group, Anonymous, as they have released a video on YouTube filled with Cameron's personal information. Although losing his Taco Bell job probably wasn't such a big deal, he definitely made a fool of himself in front of millions of people and will probably have a hard time finding anyone willing to hire him.
2 You Can Even Do Real Jail Time
Jarvis Britton, a 28-year-old from Birmingham, Alabama was sentenced to 3 years of supervised probation after sending a series of Tweets in which he talked about assassinating President Obama and also encouraging others to do so by putting cyanide in his drinks. He urged members of the terrorist group F.E.A.R. (which stands for Forever Enduring Always Ready) to join him and "do the job." During his probation, he failed one of his mandatory drug tests for marijuana and was sentenced to 1 year in federal prison. Guess you could say that it's a pretty steep punishment for a few unsubstantiated threats, but people like him can definitely get dangerous as they become more invested into their twisted ideologies.
1 #HasJustineLandedYet
This unfortunate Tweet transformed Justine Sacco's life probably more than anything else she ever did. She posted it before boarding her 11-hour flight from London to Cape Town. While she was up in the air, unable to access the Internet, her distasteful joke was re-tweeted over 2,000 times and the hashtag #HasJustineLandedYet became trending on Twitter. As soon as she landed and found out what happened during her flight, she deleted the offending Tweet and also her Twitter account soon after. But there was no going back, as her story became international news, and she was soon fired from her job as a PR Executive at New York-based Internet company IAC. Of course, there are probably thousands of people making stupid and offensive remarks on Twitter every day, and not suffering any kind of repercussions, but it is good to keep in mind that anyone's unthoughtful words can become known to millions and affect their lives in ways they can't even begin to imagine.
Sources: twitter, nytimes


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So, I've finally seen it- the first talkie Jane Eyre, from 1934. It was…different, to say the least. First off, it's only an hour long, so a lot was cut and rushed. Jane's years at Lowood (an orphanage in this version) are condensed to her arrival and then the page from the book describing those years! (Yes, they just filmed the book page). There's no Helen Burns or illness outbreak. Aside from the main characters, those smaller parts that are kept are blink and you'll miss it. Other transitions are done with Jane writing in her diary.
Secondly, it's very watered down. It's not a screwball comedy like the 1940 Pride and Prejudice by any means, but it's definitely much lighter in tone than the book. The characters are happier and the darker stuff from the book is either cut or just watered down. I'm no movie buff, but I think I read somewhere that this was because it was the Great Depression and they didn't want to depress people more. Also, aside from Colin Clive, the majority of the cast is American and most of them don't do that great of a job hiding their accents.
The Characters
Virginia Bruce as Jane Eyre
Yes, instead of a "Plain Jane," we got a Blonde Bombshell. I'll give them credit though- they made no secret of it. Unlike other adaptations to cast pretty actresses, they didn't even try to pretend she was plain. They openly acknowledged that she was pretty. It was kind of weird, but at least they were honest! Her Jane is very outspoken and not at all reserved. She never advertises so I don't know how she gets the job at Thornfield, but she says she has a small inheritance from her uncle. There's never anything with her uncle Eyre or the Rivers being her cousins.
Colin Clive as Edward Rochester
This Rochester is always quite cheery and polite with Jane. All the passion between them is gone. Nothing like the book character at all. I thought they were going to cut his blindness at the end completely! But, no, they didn't go that far. They didn't have him lose his eye or hand, but I think most of the adaptations have done that.
David Torrence as Mr. Brocklehurst
They kept his personality mostly intact. Jane doesn't meet him until she gets to the orphanage. He never loses his complete power as the master here. He fires Jane because she stuck up for a student who drew a caricature of him. She tells him off before leaving and says he "ought to be tarred and feathered, you ugly old crocodile!" Yes, really.
Beryl Mercer as Mrs. Fairfax
She doesn't really do much. I can remember absolutely nothing remarkable about her character, whatsoever.
John Rogers as Sam Poole
Sam Poole? Who's that? At first I thought they replaced Grace with a man for some reason. But no, he's her husband and the drunkard. They didn't want to show a female alcoholic? Grace has very little to do in this aside from keeping Jane out of Bertha's room.
Aileen Pringle as Blanche Ingram
She's not in it very much. The house party is cut down to one ball scene, where Blanche and Rochester dance. She's also considerably uglier than Jane.
Claire du Brey as Bertha Rochester
The wild look is completely gone! She's apparently still dangerous because she sets fire to Rochester's bed. But then she thinks they're getting married again and is all happy, although demented. Rochester was divorcing her in this, so I don't even know why Jane left!
Edith Fellows as Adele Rochester
No, I did not get the name wrong. She's Rochester's niece in this. Nothing about the backstory in France at all. She's a happy-go-lucky girl, but clumsy- she gets stuck in a tree, a vase, and trips over her own feet. Rochester dotes on her, constantly giving her presents and even tucking her into bed.
Desmond Roberts as Dr. John Rivers
He's only in one scene. When Jane leaves Thornfield, she works serving soup at his mission- not teaching. There's no indication of how much time has passed or how she got the job, or anything. He just calls her into his office, asks her to go to India and to marry him. She asks for time but writes in her diary that she will marry him.
Jean Darling as young Jane
I only included her for sake of completeness. She's barely in it.
The Ending
Talk about rushed! That's a given, what with the run-time, but it was still stupid. Sam Poole comes to the mission and Jane serves him soup. He tells her what happened and she goes to find Rochester. She says she will never leave him, Mrs. Fairfax and Adele come in the room, and everyone is happy. That's it.
The adult actors were decent with what they were given, but let's be honest- this is a sugar-coated version of the story. I can't say it's a good adaptation (God, no!) or even a good movie, but it has value for hardcore Jane Eyre fans and/or collectors…like me!
My Rating: 5/10