text:
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Digest Janitor: email@example.com Many thanks to the Observer & Eccentric Newspapers of Livonia, Michigan for sponsoring the Homebrew Digest. URL: http://www.oeonline.com Contents: Irish Dry Stout pt. 2 (Fredrik Staahl) RIMS questions (John_E_Schnupp) Airlocks (Mike Spinelli) Steinbier Rock Temp. (David S Draper) 4 hour mash - off tastes? (Ian Smith) Rusty Nail Porter ("Goodale, Daniel CPT-- 4ID HHC DISCOM CDR") re BT hydrometer calibration method ("Graham Wheeler") Dry hopping ("Todd McAllister") BAAD BT article on Calibration, Stuck secondary,Dry hops, ("David R. Burley") re:Spices added at bottling time (neumbg73) non-electromechanical/Fermentation chiller (mcveyp) Tequeza/ Agave brew (Don H Van Valkenburg) RE: new contest categories (Don H Van Valkenburg) rockbottom bashing (Charles Burns) Re. Welding Question (John Palmer) Yeast Strain Questions ("Travis, Brian") Extract: Good, yes. As Good . . . ("Michael Gerholdt") Re: New Contest Categories ("Brian M. Rezac") picnic cooler mash/lauter tun, pumpkin (Vincent Voelz) Hydrometer calibration (Al Korzonas) Artful Pitching Rates (Paul Niebergall) The Perfect Airlock (George De Piro) Re: Gas -- Natural vs. Propane ("Paul A. Hausman") Re: Optimizing Airlocks (Lou Heavner)
NOTE NEW HOMEBREW ADDRESS: hbd.org Send articles for __publication_only__ to homebrew at hbd.org (Articles are published in the order they are received.) If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to firstname.lastname@example.com. **SUBSCRIBE AND UNSUBSCRIBE REQUESTS MUST BE SENT FROM THE E-MAIL **ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!! IF YOU HAVE SPAM-PROOFED your e-mail address, the autoresponder and the SUBSCRIBE/UNSUBSCRIBE commands will fail! For "Cat's Meow" information, send mail to brewery at realbeer.com Homebrew Digest Information on the Web: http://hbd.org Requests for back issues will be ignored. Back issues are available via: Anonymous ftp from... hbd.org /pub/hbd ftp.stanford.edu /pub/clubs/homebrew/beer E-mail... ftpmail at gatekeeper.dec.com (send a one-line e-mail message with the word help for instructions.) AFS users can find it under... /afs/ir.stanford.edu/ftp/pub/clubs/homebrew/beer JANITORS on duty: Pat Babcock and Karl Lutzen (email@example.com)
---------------------------------------------------------------------- Date: Tue, 28 Oct 1997 11:10:12 +0100 From: Fredrik.Stahl at math.umu.se (Fredrik Staahl) Subject: Irish Dry Stout pt. 2 ----------------------- IRISH DRY STOUT ----------------------- GUINNESS (Draught) ================== "Massive hop presence with pronounced roast barley notes. Ripe bittersweet balance with tart fruit and great length of hops, fruit, coffee, and chocolate notes. A world classic, jet black beer with enormous complexity and character." [1] Smooth and full, aftertaste with a hoppy acidity. [2] Ref. [1] [2] ========================================= OG [Plato] 40/[9.75] 39 Alcohol (%vol) 4.3/4.2 4.2 IBU 48 45 Colour (EBC) 125 130 WATER: The St. James's Gate brewery uses Dublin water, but the Park Royal brewery outside London uses water from the Thames Valley Water Authority, and claim that they use no water treatment. [1] GRAINS: Pale malt, roasted barley (9%) and flaked barley. [1] Pale malt, roasted barley (10%) and flaked barley (25%). [2] MASH: Old procedure: Mash in with 2.1 l/kg at 64.5 C (148 F), rest 70 min. New procedure: Mash in at 62 C (144 F) with added beta-glucanase, raised slowly to 64.5C (148 F) for conversion. [1] HOPS: The old procedure was to add the hops when the kettle was 2/3 full. [1] Several varities are used among whose Goldings may be the most dominant. [2] FERMENTATION: The wort was cooled to 17-18 C, then rises to 23-27 C. This took about 36-48 hours. It was then centrifuged, cooled to 8-9 C, fined with isinglass and lagered at 7 C for at least 5 days. Then gyle is added and the beer heated to 20 C and conditioned for 72 hours. [1] (Lewis also mentions the Guinness Flavor Essence (GFE), but he doesn't say which of the many versions of Guinness this is added to.) The fermentation temperature is 25C. [2] MURPHY'S ======== "Distinctively toasty tasting, malty, and very dry." [1] Not as offensive as Guinness but drier than Beamish with a hint of well-toasted bread. A firm but light and smooth body. [2] "A distinctively toasty-tasting, malty, interpretation of the style." [3] Ref. [1] [2] ========================================= OG [Plato] [9.09] 37.8 Alcohol (%vol) 3.88 4.2 IBU 33 35-36 Colour (EBC) 117 Grains: Pale malt, a small portion of chocolate malt and roasted barley. [2] Hops: Only Target. [2] BEAMISH ======= "Creamy, chocolatey, least dry of the Irish stouts." [1] A distinctive chocolatey tone, a silkey body and and a very tasty hop character. [2] "Creamy, chocolatey and delicious - least dry of the style." [3] "Roast barley, chocolate and hops in the mouth, bitter finish with some fruit and hop notes and slight astringency. [4] Ref. [1] [2] [4] ================================================================ OG [Plato] 39/38/[9.53] 39 39 Alcohol (%vol) 4.2/4.1-4.2/4.11 4.2 4.1 IBU 38-40/37 38-42 40 Colour (EBC)[L] 124/120-140[46-53] WATER: Demineralized, carbon filtered, salt treatment. [1] GRAINS: Ale malt and roasted barley mashed at 62 C (143 F), mash thickness 3.5 l/kg. [1] Chocolate malt dominates instead of roasted barley. Once raw wheat was used to give a firm head, but this has been replaced by wheat malt to increase attenuation. [2] HOPS: Bittering: Target, Challenger, Perle, Aroma: Challenger, Goldings, all pellets. [1] The hopping schedule includes Challenger, Goldings and German Hersbruck. [2] BOIL: Boiled for 90 min., Irish Moss added. [1] FERMENTATION: Fermented at 22 C (73 F) for 75 hours. Finings added. [1] REFERENCES [1] M. J. Lewis, "Stout", Classic Beer Style Series 10, Brewers Publications, Boulder, Colorado, 1995 [2] M. Jackson, "Michael Jackson's Beer Companion", Reed Consumer Books Ltd., London, 1993 (I only have the Swedish edition, so some of the comments above are my own sad re-translation of the Swedish text.) [3] M. Jackson, "Michael Jackson's Pocket Beer Book", 1995 ed., Reed Consumer Books Ltd., London, 1994 [4] G. Wheeler and R. Protz, "Brew Your Own Real Ale at Home", CAMRA, 34 Alma Road, St Albans, Herts AL1 3BW, UK - -------------------------------------------------------------- Fredrik Staahl Tel: int + 46 90 786 6027 Math. Dept. Fax: int + 46 90 786 5222 University of Umeaa E-mail: Fredrik.Stahl at math.umu.se S-90187 Umeaa, SWEDEN WWW: http://www.math.umu.se/~fredriks On tap: Black Hole Stout *** Nemo saltat sobrius, nisi forte insanit *** - -------------------------------------------------------------- Return to table of contents
Date: Tue, 28 Oct 1997 05:21:02 -0800 From: John_E_Schnupp at amat.com Subject: RIMS questions Beerlings, I'm getting my RIMS together and have a few questions before I make a mistake that will cost me $$$. 1. Can you get HSA by the splashing of the sparge water? I want to heat my sparge water in my brewpot and pump it to the HLT. I would be using a non magnetically coupled pump (read not my RIMS pump). 2. Will my RIMS pump overheat or suffer other damage if the output flow is restricted too much? I'd like to use the pump during sparging but am concerned that the low flows required for sparging may overheat the pump. I don't want to have to buy a new pump after a couple of batches. TIA, John Schnupp, N3CNL Colchester, VT 95 XLH 1200 Return to table of contents
Date: Tue, 28 Oct 97 09:07:14 est From: paa3983 at dpsc.dla.mil (Mike Spinelli) Subject: Airlocks HBDers, An airlock thread seems to be developing, so I thought I'd resubmit my rather unorthodox approach to airlocks for comments/criticisms. Scaling up from 10 to 25+ gallon batches has forced me to reexamine my brewing procedures to help lighten the workload. Having to prepare 4 or 5 conventional 3 piece airlocks at the end of 9 hour brewday seemed a real PITA. What I now do is simply place a double folded piece of aluminum foil right over the carboy mouth. Form it snugly over the edges and forget about. Obviously, the C02 can escape since I've yet to have a problem with the foil blowing off. Not being a science man, I'd like comments on my procedure in terms of comparing to the conventional airlock. If the job of an airlock is to keep out nasties, it seems to me that the foil can do this nicely. Having used the foil on the last 20 or so carboys w/o a problem tells me that the foil does the job. Mike Spinelli Mikey's Monster Brew Cherry Hill Nj Return to table of contents
Date: Tue, 28 Oct 1997 09:19:25 -0600 (CST) From: David S Draper <ddraper at utdallas.edu> Subject: Steinbier Rock Temp. Dear Friends, Michel Brown wrote, referring to the temperature of the rocks used in making steinbier: |>Nine, mein freund! Actually it is made by heating Graywacke rocks to 1200'C |>then dumping them into the boiling tun... [snip] This temperature cannot be correct. Graywackes will be more than 50% *molten* at 1200 C and atmospheric pressure. Either it is actually 1200 F (about 650C, much more reasonable) or the number 1200 is a transcription error. Even granite or a high-grade metamorphic rock will be at least 30% melt, and probably a lot more, at 1200C, depending on the minerals present in the rock; 1200 C is where much more "primitive" compositions, such as basaltic lavas (e.g. the stuff that's been coming out of Kilauea in Hawaii for the past several years), *begin* to crystallize at atmospheric pressure. Melting rocks is what I do for a living, so I am for once speaking with some authority. Please folks, don't try to heat your rocks to 1200 C unless you want to make magma! Cheers, Dave in Dallas - -- David S. Draper ddraper at utdallas.edu Fax: 214-883-2829 Dept. Geosciences WWW: hbd.org/~ddraper Electron Probe Lab: Univ. Texas at Dallas 972-883-2407 ...That's right, you're not from Texas... but Texas wants you anyway... Return to table of contents
Date: Tue, 28 Oct 1997 08:15:03 -0700 (MST) From: Ian Smith <rela!isrs at netcom.com> Subject: 4 hour mash - off tastes? I usually end up doing a 4 hour 153 F mash out of convenience/schedule etc. Does anyone know if this can cause any off flavors or tastes in the resulting beer (usually English ales)? I have heard that overnight mashes might give you a sour mash but this shouldn't be the case in 4 hours. Do the enzymes keep on "muching" at the sugars even when all the starch has been converted at the 60-90 minute mark? Is this a bad thing? Cheers Ian Smith isrs at rela.uucp.netcom.com Return to table of contents
Date: Tue, 28 Oct 1997 09:31:00 -0600 From: "Goodale, Daniel CPT-- 4ID HHC DISCOM CDR" Subject: Rusty Nail Porter Dear HBD Hive, Recently produced a partial mash porter (I'm really an all grain kind of guy, but I wanted to use up the extract). I've made some pretty bad beers in my time, but this is the worst. The first sip tasted like I just sucked on a rusty nail. I've never encountered such a metallic off taste and am at loss to explain it. My best guesses are: 1. Old extract 2. Too high SG without conditioning starter (some bad math on my part) 3. Lousy central TX tapwater 4. chips in enamel pot 5. just wait a few months and it will go away (AKA wishful thinking) any help is much appreciated, private e-mail fine. Turbo Dog 6 ANNUM TURBUS CANIS Return to table of contents
Date: Tue, 28 Oct 1997 16:19:09 -0000 From: "Graham Wheeler" <Graham.Wheeler at btinternet.com> Subject: re BT hydrometer calibration method Harlan Bauer in HBD 2542 had trouble calibrating his hydrometer to a procedure given in the September issue of Brewing Techniques. My guess is that 1.035 is dead on. The procedure given in Brewing Techniques is not accurate.The author seems to have forgotten to take account of the specific volume of the salt (if that's the proper term). Salt has volume, even when dissolved. By dissolving 50 grams of salt and making that up to one litre, you do not end up with one litre of water plus 50 grams of salt. The weight of water in that solution less than 1 kilogram (1 litre) by whatever is the weight of water the salt has displaced. Simlarly, if you take one litre of water and add 50 grams of salt to that, the volume will increase, so, although it will weigh 1,050 grams in total, it will not weigh 1,050 grams per litre. The true sg could be calculated if we had an accurate figure for the specific volume(?) of salt, but I don't have access to that sort of information. You could perform the calibration just by using the indicated weight on the scales, which might be what the author of the article intended, but there are not many scales that will weigh 50 grams of salt to sufficient accuracy, and also weigh 1 kilo of water plus the weight of the flask plus the salt to a similar accuracy. The way I would tackle it would be to get a precision measuring cylinder, put 1 litre of distilled water in it, then add 50 grams of salt to THAT. Make sure the the salt is dissolved fully, then measure the new volume. The sg can then be calculated by dividing the total weight (1,050 grams) by the new volume. Any convenient volume and weight of salt can be used. Also, I would prefer to use sugar solutions rather than salt solutions. Hydrometers are, theoretically at least, affected by surface tension. I suspect that the surface tension of a sugar solution is closer than salt to what we would expect in beer (although that may not necessarily be true). Dave Whitman has shown by experimentation (private correspondence) that the effect of surface tension on sg is negligible as far as beer is concerned, particularly at lowish gravities that we commonly employ, but it may be a wise precaution to get S.T. as close to beer as possible. Graham Wheeler High Wycombe England Return to table of contents
Date: Tue, 28 Oct 1997 09:41:20 -0700 From: "Todd McAllister" <TODDMC at corel.com> Subject: Dry hopping >>>>>>>Chris Tirpak Wrote:<<<<<<<<<<<<<<<< >I just did my first batch of beer involving dry hopping and now need to = bottle or keg >it and am not sure about what to do. > >I added the hops when I racked to a secondary. So now that I am about to = bottle >or keg I need to know the best way to get rid of all the hops. I am = thinking about a >metal wire strainer or a cheesecloth. Anyone want to tell me what has = worked for >them? > >I looked through the FAQ=27s at realbeer.com and went back through the = archives at >HBD but everthing I found just talks about adding the hops.=20 >Thanks, >Chris Tirpak >chris=40tirpak.com Chris, I just did my first Dry-Hop about a two months ago and (an amber ale with = cascade hops for bittering, finishing and dry) it was the absolute best = beer I=27ve ever brewed. I had the same question as you and I asked my = friendly local homebrew shop about using a nylon mesh strainer that I use = when transfering the wort to the primary. He didn=27t seem to think it = was a good idea due to loss of yeast that may be needed for carbonation. What I did do was after the secondary fermant died down, I lowered the = temprature of the secondary in a water bath with a t-shirt draped over it = and let it lager for a good ten days so all the big stuff would drop out = of suspension, then was careful to rack off the top and leave a good inch = at the bottom. This atually turned into a very clear and wonderfully = hoppy brew. I just did an IPA using fuggle hops for the dry, but the overall hoppiness = is not a prevelant as it was with the amber using the cascade. (In fact, = I liked it so much, I=27m doing another amber this weekend=21) -Todd McAllister- toddmc=40corel.com =22Drink ale, live lager=22 Return to table of contents
Date: Tue, 28 Oct 1997 11:49:45 -0500 From: "David R. Burley" <Dave_Burley at compuserve.com> Subject: BAAD BT article on Calibration, Stuck secondary,Dry hops, Brewsters: Harlan Bauer says: >After reading "How to Get the Most out of Your Measuring Instruments" in= the >most recent issue of Brewing Techniques, I decided to check the accuracy= of >my "trusty" hydrometer. It was a real eye-opener! First, I checked it in= >distilled water, something I had done before: 1.000, just like it should= be. >Then, following the instructions in the article, I measured 50-g NaCl in= to >my 1000-mL volumetric flask (Class A). The gravity should have read 1.05= 0, >but instead read at 1.035. Not even close. I too read that article last night and = was appalled at what a poor job the authors did in a magazine I normally respect very highly. Shame on them! It is obvious that the authors never tried the calibration with the sodium chloride, never showed how to calibrate for pressure differences, etc., etc. In my handy dandy Chemical Rubber Handbook 56th ed., p D-253, the density of the solution of sodium chloride at 20 degrees C for 50.6 grams per liter is 1.033. Corrected to 60 deg F this would be almost exactly 1.035. = Your hydrometer sounds perfect - the article is screwed up! Some more numbers: g/l NaCl density at 20C 10.1 1.007 20.2 1.014 30.6 1.021 40.0 1.028 50.6 1.033 60.3 1.042 71.2 1.049 80.0 1.055 91.2 1.062 100.2 1.068 = These number are based on anhydrous solute, so if you want to be extra R/A you should = dry the salt at 110C for a while, although sodium chloride does not pick up a lot of moisture from the air. While we're at it, here's sucrose probably a better candidate for this use due to its similarity, better solubility and high purity: g/l density at 20C 10 1.0039 20.1 1.0078 30.3 1.0117 40.6 1.0156 50.9 1.0178 61.3 1.0236 71.8 1.0277 82.4 1.0317 93.1 1.0358 103.8 1.0400 204.3 1.0785 263.8 1.1009 and Maltose g/l density at 20C 10.0 1.0041 20.1 1.0063 30.3 1.0121 40.6 1.0162 50.9 1.0202 61.3 1.0243 71.9 1.0283 82.4 1.0323 93.1 1.0363 103.8 1.0403 136.6 1.0505 158.5 1.0603 181.4 1.0691 216.0 1.0801 288.1 1.1100 A refractomer is pretty useless for this kind of use, but it can be useful as a quick test for standardized cases. = Personally, I wouldn't bother with it. I certainly wouldn't use a hydrometer for determining endpoint of a fermentation ( see Clinitest), although it can be useful for determining the estimated alcohol content ( +/- 0.5%) along with the OG. = The normal hydrometers are OK for this use, since the estimated error in the calculation is so high, take less sample and are much cheaper. - -------------------------------- = M. Duppong says: >I'm brewing up a Brewer's Resource Brewtek American Brown Ale, using the= >Wyeast that came with the kit- an American 1056 (I think). >Primary fermentation was for 6 days at 68F. Racked to secondary, stored= in >a dark 64-66F closet. So far, I have yet to see one "blurp" from the >airlock (from my casual observations in the last week). Me thinks the >secondary is stuck. Probably not stuck, just finished. = Racking it probably removed most of the yeast and kicked off a lot of the CO2. = If you moved it to a colder spot that can sometimes shut down an ale fermentation like 1056. If you want to know if it is finished = or not get the Clinitest KIT with tablets *not* test sticks ( may need to special order at your pharmacy). and = check it for residual sugar. If is is less than 1/2% sugar, put it somewhere cool and allow it to clear for a few more days and then prime and bottle as usual. = You may wish to add a fermenting Kraeusen starter made from the secondary yeast to be assured it will properly carbonate. If it's not finished, then make up a starter from the secondary yeast, = move it to a warmer place and finish it out. If you want more info, see past issues of HBD on Clinitest Kit use in determining fermentation end point. - ----------------------------------- Chris Tirpak says: = >I just did my first batch of beer involving dry hopping and now need to >bottle or keg it and am not sure about what to do. >I added the hops when I racked to a secondary. So now that I am about >to bottle or keg I need to know the best way to get rid of all the >hops. If you used whole leaf hops, then use = a Choreboy scrubber attached to the bottom of the racking cane. If you have rabbit pelleted hops, than the problem is a little more difficult. Try fastening a piece of boiled nylon screening or a ball of cheese cloth to the bottom of the cane. = Above all do not "filter" these off by allowing the beer to pass through the air. Having a few bits of hops isn't all that bad and I have had some small bits in the early days of "real Ales" drinking in Britain. Next time use whole hops, if you didn't. Think about using the hops in a cheesecloth bag. - ------------------------------------- Keep on brewin' Dave Burley Kinnelon, NJ 07405 103164.3202 at compuserve.com Dave_Burley at compuserve.com = Voice e-mail OK = Return to table of contents
Date: Tue, 28 Oct 1997 11:58:46 -0400 (EDT) From: neumbg73 at snyoneva.cc.oneonta.edu Subject: re:Spices added at bottling time In regard to Dennis Putman's Q: Just thought I'd relate my only experience with this: I just bottled a porter a few weeks ago, and to the last 1 or 2 gallons I added a strong tea of spices. I Just boiled the water for about ten minutes, threw in the spices ( I used ginger root and licorice root), and boiled for maybe another minute or two. Then dumped the tea into the bottling bucket. The spiced porter came out great with no sign of infection. bernie-kb2ebe The Secret Caverns Pico Brewery Return to table of contents
Date: Tue, 28 Oct 1997 10:01:14 -0700 From: mcveyp at kingman.com Subject: non-electromechanical/Fermentation chiller I tried ducting the cooling tube thru a "dorm" fridge. There wasn't enough coldness to cool. If I run tap water thru my chiller, I cool the wort to pitch temp in 30-45 minutes. So, I got a 5 gl bucket with lid. Attached an inny & outy PVC hose bib thread to the top & bottom. I fill it with ice and shunt the tap water thru the pre-chiller and in to the wort chiller. The cooling time went down to 20 minutes. Even simpler is to wait the 30 minutes. I can drink another beer within that time. Return to table of contents
Date: Tue, 28 Oct 1997 09:13:14 -0800 From: steinfiller at juno.com (Don H Van Valkenburg) Subject: Tequeza/ Agave brew Anheuser-Busch is test marketing an agave-beer with additional flavor of tequila/lime added in post fermentation. They can't use the trade name tequila, because that is protected by NAFTA -- only tequela made in Mexico can be so named. So they came up with a variation on the spelling; Correct me if I am wrong, but I think they spell it Tequeza. Has anyone tried this stuff? What do you think? I have done a couple test batches with a 40/60 ratio of agave to malt. Came out prety good, but I still have some tweaking of the recipe to do. I had been thinking about doing a contract brew with agave, but the person who was going to finance the venture got cold feet. I think the basic concept has great marketing potential --kind of would fit into the Mexican restaurant/Corona crowd. Comments welcome Don Van Valkenburg steinfiller at juno.com Return to table of contents
Date: Tue, 28 Oct 1997 09:44:16 -0800 From: steinfiller at juno.com (Don H Van Valkenburg) Subject: RE: new contest categories Alan Talman writes: >I am now planning the Second Annual Homebrew Contest to be held next March. > I would like to offer alternative categories for the really good beer that >doesn't really fit well into the AHA style guidelines. GREAT IDEA!! >Current alternative category ideas include; >1.Beers brewed with at least 25 ingredients. >2. Don't know what it's called, but it tastes good. Try to at least group them by SG and IBUs -- wouldn't want to judge a 1.080 low hopped against a 1.045 pale, high IBU >3. At least 50 HBU's [or 60] Don't try to judge anything for two days after judging this category >4. No hops at all. [How many spruce beers can YOU judge?] You might call this GRUIT -- the old English name given to ales before they started using hops. BTW, there were many spices besides spruce that were used. >5. My first beer. I like this one -- would be less intimidating to first time brewers. One possibility is categorizing according to their starting gravity within two major sub-groups; ales and lagers? And---beers were given points for creativity. Just one idea. The Nineteenth Annual California State Homebrew Competition organized by the San Andreas Malts had a good solution for this: They had all the major categories and in addition to a few subcategories they had "other" ; i.e. if you had a wheat that didn't fit into any subcategory, it would be wheat/other, or pale ale/other, or porter/other. Don Van Valkenburg steinfiller at juno.com Return to table of contents
Date: Tue, 28 Oct 97 10:10 PST From: cburns at egusd.k12.ca.us (Charles Burns) Subject: rockbottom bashing I was going to stay out of this until I saw: <snip> >> Rock Bottom has never claimed to make "English ales" or "German lagers" >> but "American ales and lagers"... >So don't give them traditional English or German names. I was in Seattle the last 3 days, at the Hilton, 1 block from Rock Bottom. I remember 2 of the names: Brown Bear Brown Flying Salmon Stout Not very English I'd say. And by the way, they were both Excellent brews, along with the grilled smoked salmon filet. Hmmm. My mouth just started watering again... Charley (back from Seattle) in N.Cal Return to table of contents
Date: Tue, 28 Oct 1997 10:09:49 -0800 From: John Palmer <jjpalmer at gte.net> Subject: Re. Welding Question Joe asked what he should do with some apparent slag on the backside of his TIG welds on fittings in his stainless steel kettle. My first thought is that TIG welds should not have slag. Usually only stick-arc welds (SMAW) or flux cored MIG welds have slag. So, a) it was not TIG or b) it is not slag per se. Nevertheless you have something gray and nonmetallic on the backside of your welds. If (a) then it IS slag and you need to grind it off. I suggest using a Dremel tool. If (b) then it could be heavily oxidized filler metal caused by not having a shielding gas on the inside. Here again, it would be good to grind it off and expose fresh metal that can be cleaned and repassivated. After grinding it out, take some stainless steel cookware cleaner (ex. Revereware cleanser) and scour the area to remove any free iron from grinding plus any local discoloration due to oxidation from the weld. Rinse it with fresh water and dry it. Then let it sit indoors for a week to let the chromium oxides reform (repassivate). Then it should be fine. John Palmer metallurgist, AWS CWI jjpalmer at realbeer.com www.realbeer.com/jjpalmer/ Return to table of contents
Date: Tue, 28 Oct 1997 13:22:00 -0500 From: "Travis, Brian" <btravis at mail.egleston.org> Subject: Yeast Strain Questions Does anybody have any knowledge of what yeast strain Anchor Brewing uses in Liberty Ale or the yeast strain Yakima Brewing uses in Grant's IPA? And are these strains available to the homebrewing community through either commercial sources or private yeast ranch collection? Thanks for any info any of you can provide! Brian Travis tarvus at mindspring.com Return to table of contents
Date: Tue, 28 Oct 1997 13:23:39 -0500 From: "Michael Gerholdt" <gerholdt at ait.fredonia.edu> Subject: Extract: Good, yes. As Good . . . Matthew Arnold is a bit upset. He asks: >How is brewing with extracts not "doing it yourself?" This must be somewhat emotive and rhetorical, because the answer is clear. If you are using a syrup as your chief ingredient in making beer, you are not doing the following: Picking the grain(s); milling the grains; converting the soluble starches to sugars; extracting the sugars. The steps above are significant and do entail some attention and achieved skill. Matthew continues: >I choose what extracts and in what amount, I choose the >type of yeast (and I have used both liquid and dry), amount of specialty >grains, amount and timing of hop additions. My beer is very much done myself. Quite a bit much, yes. But not nearly as much as going from all grain. >>Extract is a lazy way to make a batch of beer. If you really enjoy the >>hobby then go for it make the best beer you can the same way the "Big Guys" >>do. >I'm sorry, but this is utter bunk. It is a cheap shot to call extract brewers >lazy. To be picky, the above quote does not call extract brewers lazy. It says "Extract is a lazy way to make a batch of beer." For many who regularly make all-grain beer, to consider making an extract beer with its savings in time and effort would seem like something of a luxury - a self-indulgence. I'd be being lazy if I decided at this point to make an extract beer. Whip it up and be done in 3-4 hours! That's making beer? <g> And what does make it laziness, _for me_, is this: Though I've made and tasted many fine extract beers, I just don't agree with those who maintain that extract beers are as good as all grain beers. Sorry. It may not be the "politically correct" thing to say at this juncture, but it's my belief. Certainly I've tasted *some* extract beers that were better than *some* all gain beers. But we're talking a bell curve here. Fresh grain beers are, in my experience, better than commercially extracted and condensed and rehydrated syrup beers. On the whole. Other things being equal. >Sorry about the tirade but this really annoys me. And, yes, I am going to try >my hand at all-grain brewing as my previous posts have shown. Not because I >feel I _must_, but because it is something I've always _wanted_ to try. I can >very easily see myself brewing with extracts again, especially the recipes I've >particularly enjoyed. Write back in a couple years and tell us how many of those wonderful rehydrated beer recipes you went back to after coming up with all grain versions of the recipes and enjoying the difference. I liked my beers made from commercially extracted and condensed syrups, too, and felt similarly about them. But I haven't felt that buying syrup and replicating them would be a good use of either my brewing time nor my drinking pleasure since moving to all grain. As in anything, YMMV. Enjoy the brew! Michael Gerholdt Return to table of contents
Date: Tue, 28 Oct 1997 11:34:40 -0700 From: "Brian M. Rezac" <brian at aob.org> Subject: Re: New Contest Categories Alan Talman wrote: > I am now planning the Second Annual Homebrew Contest to be held next March. > Our first contest was very successful but ordinary. For the next contest I > would like to offer alternative categories for the really good beer that > doesn't really fit well into the AHA style guidelines. I expect 125 entries. > > Please don't spam me for encouraging 'punk' brewing. I love a hoppy IPA just > like the next HBDer, I just think brewers make some funky stuff worth > judging. And the beginners are discouraged from entering by the guideline's > fine print. > > Current alternative category ideas include; > > 1.Beers brewed with at least 25 ingredients. > 2. Don't know what it's called, but it tastes good. > 3. At least 50 HBU's [or 60] > 4. No hops at all. [How many spruce beers can YOU judge?] > 5. My first beer. > > Well, as you can see I need help with interesting categories. I would like to > encourage newbies to enter and I think the AHA styles are too rigid for some > casual brewers. My experience last year was that many newbies had good beer > that they entered in the wrong category because they didn't have the > understanding of the guidelines they needed. Any help? private email ok. Alan, It sounds like you're describing a category that is already popular with many competitions. It's known by several names around here; The Just Beer, Strange Brew, Big Beer or Weird Beer Category. I've seen it described several ways. Sometimes the category is described by the minimum HBU's or Starting Gravity. Sometimes it's described by, "A beer that doesn't fit into any style guideline". Personally, I love these type of categories for competitions, but I think they work best as an additional category rather than the category for the entire competition. Even though it may seem like there are many beers entered in the "wrong" category, many times most beers are entered correctly. If a brewer does brew a beer that nails a particular category, he or she will usually want it judged against like beers. I, also, think these categories encourage newbies and casual brewers to enter competitions. And I'm all for that! However, you also want to encourage experienced brewers to enter. Good Luck & Good Beer! - Brian Brian Rezac Administrator American Homebrewers Association (303) 447-0816 x 121 (voice) 736 Pearl Street (303) 447-2825 (fax) PO Box 1679 brian at aob.org (e-mail) Boulder, CO 80306-1679 info at aob.org (aob info) U.S.A. http://beertown.org (web) Return to table of contents
Date: Tue, 28 Oct 1997 12:40:45 -0600 From: Vincent Voelz <voelzv at winternet.com> Subject: picnic cooler mash/lauter tun, pumpkin I'm looking for a 10-gallon picnic cooler to serve as a dual mash tun and lauter tun with a false bottom. Preferrably I want a big tall cylindrical cooler, like the "McDonalds" coolers, because it already has a spigot and because my current lautering device uses Phil's Phalse Bottom, which hopefully can be easily transplanted. I have had bad luck finding anything except the rectangular coolers. Anyone know where to find these? Costs? Satisfaction? Please email me directly, as I don't subscribe to HBD (but I read it on the web) Another topic: I'm about to make a pumkpin ale in a few days, anyone know pros/cons of small pumpkins vs. large pumpkins? The farmers' market worker said the small ones were "good for baking" -- hence good for beer, too? Vincent Voelz voelzv at winternet.com http://www.winternet.com/~voelzv Return to table of contents
Date: Tue, 28 Oct 1997 12:42:50 -0600 (CST) From: Al Korzonas <korz at xnet.com> Subject: Hydrometer calibration Harlan asks about his hydrometer being off considerably. I skimmed that article, noticed that salt was mentioned and put it in the back of my head as "something to check on some day." I don't know how much salt you need to make a 1.050 SG solution (maybe 50gm in 1000ml is right, but just the use of salt raised a red flag in my head). What I *can* tell you that both the Plato and Balling scales are based on *sugar* (sucrose (table sugar), to be exact) and here's how you check the accuracy of your hydrometer using regular table sugar: Get a very accurate scale. Weigh out 12 grams of table sugar. Add 60F water (or whatever temperature your hydrometer is calibrated at... it will say on it... some newer ones are calibrated at 68F or 20C) to that sugar until the solution weighs 100 grams (i.e. add 88 grams of water). Mix well. This, by definition, is a 12 Plato solution (very close to 1.048 OG). Had you used 10 grams of sucrose and 90 grams of water it would have been 10 Plato... 15 grams == 15 Plato... etc. Al. Al Korzonas, Palos Hills, IL korz at xnet.com My new website (still under construction, but up-and-running): http://www.brewinfo.com/brewinfo/ Return to table of contents
Date: Tue, 28 Oct 1997 13:34:47 -0600 From: Paul Niebergall <pnieb at burnsmcd.com> Subject: Artful Pitching Rates Brewers: Ah, the art versus science debate lives on. It was written in HBD 2542: >>Accepted pitching rates are from 0.75 to 2 x 10^6 cells per ml per Deg >>Plato of the wort (low end for ales, high end for lagers). So for 5 >>gallons (19 liters) of a 1.052 OG wort (about 13 deg Plato), I come >>up with 19000 ml times 13 times 0.75 x10^6 or 185 billion cells on the >>low end and about 500 billion cells on the high end. That's >>anywhere from 6 to 10 times the amount of yeast you're getting in >>the tube. High gravity beers need even more. Accepted by whom? Are these the optimum pitching rates that are accepted by Mega Swilleries? If 0.75 to 2 x 10^6 cells is truely the low end, what if I only had 0.74 x 10^6, should I then not pitch my starter? A range is a range, the limits are arbitrary. Aside from optimal performance of my yeast culture (whatever that is), do these optimum pitching levels really apply to my home brewery? >>Now as to whether the amount of yeast in the tube is sufficient for >>pitching into five gallons of >>beer, I guess it depends on what you >>call "sufficient". Certainly White Labs is selling you more yeast than >>Wyeast, but neither is sufficient in my mind for pitching directly. But a >>12 hour lag time is just not aceeptable in my brewery. Better than >>the 24-36 hours from a swelled pack of Wyeast, but not acceptable. Come on now 12 hours isn?t that bad is it? That means that if I pitch my starter by midnight on a late brewing evening, I can expect my wort to be actively brewing by lunch time the next day. Sounds pretty acceptable to me. >>Bottom line, make a large enough starter to get the quantity of yeast >>you need, oxygenate it well, and oxygenate your wort well, too. You'll >>be glad you did. I agree in making a large starter, oxygenating it well, and oxygenating wort too. But, actually the bottom line is whatever you find it takes to make good on a consistent basis in your home brewery. If someone consistently pitches a White Labs ?pitchable? starter (or a swollen smack pack - sans starter for that matter) and consistently comes up with good results (no matter what the lag time), then this is acceptable and the amount of starter used was indeed ?pitchable?. You could pitch a gallon of yeast starter, oxygenate with pure O2, have a 1 hour lag time, and still end up with crud. >>If you can't or won't make a starter, just rehydrate a couple or three >>packs of Nottingham dry yeast. Just as all-grain beers aren't >>necessarily better than extract beers, liquid yeast, improperly handled >>or used, is not necessarily better than dry. Conversely, just as extract beers aren?t necessarily any worse than all grain beers, pitching a less than optimum cell count in your starter isn?t necessarily any worse than pitching the optimum amount - If it works for you. Brew On, Paul Niebergall Return to table of contents
Date: Tue, 28 Oct 1997 16:38:45 -0800 From: George_De_Piro at berlex.com (George De Piro) Subject: The Perfect Airlock Hi all, The simplest, most effective airlock I can imagine for homebrewing fermenters would be of a design similar to the pressure relief valves on cheap(er) pressure cookers. A small weight perched on a vent. When the pressure is high enough to lift the weight, it is vented. Otherwise the weight remains on the vent, sealing it from outsiders (O2 and bugs alike). The mass of the weight determines the maximum pressure. Heck, it could even be set so that your beer would carbonate. I should patent this thing and market it, shouldn't I? Nah, I doubt that it would differ enough from the version on pressure cookers to be patentable... Have fun! George De Piro (Nyack, NY) Return to table of contents
Date: Tue, 28 Oct 1997 16:00:36 -0500 From: "Paul A. Hausman" <lion!paul at saturn.planet.net> Subject: Re: Gas -- Natural vs. Propane In HBD #2542, Steve Scott Wrote: : :On Sat, 25 Oct 1997 00:13:18 -0400, you wrote: :>First off, I know what comes out of my LP tank, but what do you call :>"natural gas"? (and don't say "a fart" -- I mean the stuff you cook :>with!) :Actually they're both the same thing - methane. No they are not! "LP" is an abreviation for "liquified *propane*" gas. Propane is C3H8. Natural gas is exactly that, it is hydrocarbon gas from underground. It's chemical makeup varies somewhat, but it is primarily methane (CH4), some ethane (C2H6), and very small percentage of propane and higher molecular weight gasses. :>I know this next question has been answered before, but I always get :>confused. I've got my cajun cooker -- or some compatible propane :>cooking device. If I want to have a natural gas line dropped down into :>my basement to use this puppy, what conversions are in order? Converting a gas burner from one fuel to another requires re-porting. This is because different gasses burn best at different fuel/air mixtures. In basic principle, a gas burner consists of five parts. 1. Gas Source 2. Pressure regulator 3. Gas port 4. Air Intake 5. Burner (bad ascii graphics alert!) 5 _T_ ______ooooo =============(___)=======} ooo | 1 ----------- 2 3 4 The ratio between the size of the gas port and the air intake/burner construction is what determines the air/fuel mixture. For a given burner setup, the bigger the gas port (represented as "}" in my lousy diagram, the richer the fuel/air mixture. I believe that methane (natural gas) requires a larger port than propane. Your local heating supply place (or someone else on this list) may be able to tell you how much larger. For some commercial burners (e.g., stoves and hot water heaters) you can buy propane or natural gas ports. For Cajun Kookers and other cheap burners, I have heard of people re-porting them with a power drill and properly sized drill bit. :>Also -- does the :>cost of converting a (paid for) LP cooker end up being more than buying :>a natural gas cooker? Where does one find natural gas cookers of this :>type. : :The major problem with converting a cooker such as this or finding a :methane cooker is that they're both designed to be used outdoors. :Neither has any means of shutting down the gas flow if the main burner :goes out. This is especially scary when considering the amount of gas :this could dump into your house in just a few minutes. 1 cubic foot of :methane has slightly more than 1000 btu. So your 100,000 btuh burner :would dump 100 cubic feet per minute. Find a burner that will shut down :the gas valve if the flame goes out if you're planning on brewing :indoors. At the risk of revisiting the "propane indoors" tirades, This is true. The fire/explosion hazard of natural gas is less than that of propane, because propane is heavier than air (wants to head for your basement) while methane is lighter than air (wants to head for your attic and out). However, either one can pose a significant hazard if you do not know what you are doing or if you do not pay attention. Also, gas burners designed for outdoor use may generate substantial amounts of CO2 and or carbon monoxide, neither of which you want building up in your house. If you do go ahead and install such a device indoors, either study up on it *a lot* or get help from someone who you are confident knows what he/she is doing. Make sure you consider potential leaks and provide adequate ventilation for combustion gasses. My suggestion is, if this sounds like too much work, stick with slower cooking or work outside. Return to table of contents
Date: Tue, 28 Oct 1997 16:08:32 -0600 From: lheavner at tcmail.frco.com (Lou Heavner) Subject: Re: Optimizing Airlocks Steve Alexander asks about reducing O2 diffusion through an airlock when beer is kept for long periods under an airlock after visible fermentation is complete. Maybe Dave Whitman's suggestion of a barrier bladder is the best alternative. I'm not sure how permeable ballons (rubber or mylar) are to O2. But since there will be little or no CO2 production, a small balloon would work. Leakage around the fittings should be no more than would occur with a conventional airlock. Any CO2 that is actually produced will simply expand the balloon. The balloon could even be purged with a shot of CO2 immediately prior to placement. Replace your airlock with a stopper fitted with a piece of tubing. Before inserting the tubing, poke a balloon through it so that the lip of the ballon can be folded up around the outside of the tubing. I'm not promising you won't tear a ballon or two trying to put it together with a tight seal. Let's see how good my ascii art is... BBB B B B B B B TB BT BTB BTB SSSSBTB BTBSSSS CSSSBTB BTBSSSC C SSBTB BTBSS C C BBB BBB C C C ~ ~ B= baloon; T= tubing; S= stopper; C= neck of carboy Regards, Lou <lheavneratfrmaildotfrcodotcom> Return to table of contents


text:
Oznam - technické príčiny
Oznamujeme návštevníkom knižnice, že dňa 6.3. 2019 (streda) budú pracoviská knižnice na Hlavnej 10 a Pribinovej 1 v čase od 8:00 do 14:00 hod. zatvorené z dôvodu prerušenia distribúcie elektrickej energie. Pracovisko Pri Miklušovej väznici 1 bude prístupné v nezmenenom čase. Ďakujeme za pochopenie.
Filmový klub: MONA LISA SMILE
Pozývame Vás na verejné premietanie filmu MONA LISA SMILE (v angličtine) v InfoUSA centre v ŠVK v Košiciach, Hlavna č. 10, 1. poschodie, dňa 15. novembra 2012 (štvrtok) o 17:00 hod.
Screening Room: MONA LISA SMILE
Starts: 2012-11-15 at 17:00
Ends: 2012-11-15 at 19:00
Location: InfoUSA Center at the State Scientific Library in Košice, Hlavna 10, 1st floor
Public show of a movie (in English)
More about the movie on: http://en.wikipedia.org/wiki/Mona_Lisa_Smile
Mona Lisa Smile is a 2003 romantic drama film produced by Revolution Studios and Columbia Pictures in association with Red Om Films Productions, directed by Mike Newell, written by Lawrence Konner and Mark Rosenthal, and starring Julia Roberts, Kirsten Dunst, Maggie Gyllenhaal, and Julia Stiles. The title is a reference to the Mona Lisa, the famous painting by Leonardo da Vinci, and the song of the same name, originally performed by Nat King Cole, which was covered by Seal for the movie.
In 1953, Katherine Ann Watson (Julia Roberts), a 30-year-old graduate student in the department of Art History at UCLA, takes a position teaching "History of Art" at Wellesley College, a conservative women's private liberal arts college in Massachusetts because she wants to make a difference and influence the next generation of women. At her first class, Katherine discovers that the girls have already memorized the entire syllabus from the textbook so she instead uses the classes to introduce them to Modern Art and encourages spirited classroom discussions about topics such as what makes good art and what the Mona Lisa's smile means. This brings her into conflict with the conservative College President (Marian Seldes) who warns Katherine to stick to the syllabus if she wants to keep her job...
Excerpt taken from http://en.wikipedia.org

subset: commoncrawl


text:
Four ladies managed to get their blocks together as quilt tops over the Christmas and New Year period. With my sample quilt, we had five to display in the window and they duly went in last week. They looked brilliant and it was amazing at how different they looked too, even though they were the same blocks.
I was off on Monday, meeting up with the wonderful Tracey for coffee and a natter. So imagine my horror upon returning to work on Tuesday to find that in the early hours of Sunday morning - obviously on the way home from the pub/club and probably tanked up - some mindless yobs had decided to completely cave in the front of the shop window!! They took nothing and it seems to have been just for the fun of it!!
Luckily the quilts do not appear to have been damaged from what we can see, although I expect they are covered in shards of glass. But it's not good is it really? I can quite clearly see one of them saying to me as she handed her quilt over "You will take good care of it and I will get it back won't I". My reply was "Of course we will and of course you will". Little did I know!!! The other unfortunately thing at the moment is that they not only shattered the window, but they also did structural damage to the roofing of the window frontage so we have been banned by the insurance company from entering the window at all, so I can't even take them down at the moment.
Anyway, moving on..... a couple of photo's of Mum's quilt now it is off the frame. This was a block of the month that I purchased nearly 12 years ago from a quilt shop in Bozeman, Montana. The setting comes from Sharyn Craig's Setting Solutions book. Now I just need to finish quilting the blocks, and bind it - ha, ha - at the rate I am going that might take me another 12 years!!!
I bought two versions of these blocks, the other is in reds which is supposed to be for me, although Mum always tried to say that the red version was hers - I am sure it was mine! Maybe...


text:
The Untamed Sword
e-Book: Amazon, Barnes & Noble, Kobo, iTunes
Print: Amazon, Barnes & Noble, Books-a-Million
Rebellion is as old as the desert sands.
When a series of riots break out in Dammar Muna, Konn is assigned the task of protecting the sheik's niece, and protect her he will, even if his life is forfeit. A trained and skilled fighter who does not run from conflict, Konn stands in the way of those who oppose the sheik.
But as rebellion turns to revolution, and chaos reigns, the task of telling friend from foe grows more difficult, and the age-old question arises as it often does during revolutions — whose side are you on?
Dammar Muna's square white-bricked homes sat in the desert like ancient bones. Through the midday heat Konnig looked welcomely at the sight of the mountains, just beyond the village, where the palace lay. It would never be home for him, these desert sands, but the palace walls would offer comforts that he sorely needed at the moment.
The trip east had been long and difficult. Sheik Al Ashab pushed his men through the rough desert days in order to reach Nyss Athrr before the people there destroyed an ancient relic that had been discovered in a tomb of some sort. The mask of Amra, the spider god. It was nothing more than an old, leather mask from what Konnig could tell. Hardly worth the effort to save it.
Home| Biography | Bibliography | Books & e-Books | Contact | Links
Last Updated: 1 -27 -18
Copyright 2018 A.R. Williams. All rights reserved.


text:
Pretending that it was mine.
Tell me, how do you pity
Yourself without drooling?)
A still, a perfect calm
Dusty wooden floors
And melting snow
A day that isn't happening
Just gone by
He pauses on the phone
And in the silence I hear
A sniffle sucked in
Until it has dripped, like mucus,
At the back of his throat
"It began with the two of us
And it will end that way"
I just didn't think
It would be so soon
Brush the lint off your breath
And try to look somewhere
But everywhere you turn
It is the last day of summer
I dropped a street, a city, a country
On my way to bliss
But bliss had no address
Why don't you feather
Those darling tunes of yours
And whistle them by my side
For I have forgotten the taste of bread
And tea and sugar in the morning
Just dream, a little bit more,
And think that it didn't happen
That it doesn't happen, and will not happen
Just dream that the night pulled back
And the balcony is rife
With basil blossoms
And hands still brush
Over their sweet sunshine


text:
Building Type: Condo
Selling Status: Register
Status: Pre-construction
Completion: Nov 2019
Ownership: Condominium
Sales Started: Dec 2015
Construction Start Date: N/A
Builder(s): Fernbrook Homes
Located in the heart of downtown Toronto's oldest and most loved neighbourhood, the contemporary condominium residences of 158 Front let you enjoy the many benefits of life in this city's most coveted central location. Over the last 220 years of urban life, this is a neighbourhood that has become home to some of Toronto's most iconic landmark destinations.
Now, featuring contemporary architecture, an extensive selection of suite designs and truly phenomenal building amenities, 158 Front is poised to become the most striking new landmark building in this historic neighbourhood setting.


text:
11 fun activities to get fit in 2018
8 January 2018 - Jemma Barratt
If you're new to Leeds you might not have discovered all the hidden gems in our glorious city. For National Obesity Awareness Week (NOW) we are shining a spotlight on some of the city's best fitness options so you can shape up, work hard and have fun.
Shake off those January blues and check out our list below for a host of ideas that will help you realise the 'New Year, new me' mantra.
Did you know… you can try a new sport on campus for FREE!
The Sports Office has teamed up with the Student Union's 'Give it a Go' campaign to offer two weeks of free activities.
Fancy trying water polo or becoming a Tchoukball expert? There are 40 Athletic Union Clubs at the university and it's your chance to discover your hidden talent.
'Give it a Go' starts on Monday 29 January until Sunday 11 February.
Visit the Carnegie Sport social media accounts to see which clubs are offering free sessions as part of 'Give it a Go.'
Twitter: @carnegiesport
Facebook: Carnegiesport
Oxygen FreeJumping has a student night on Thursdays
Trampolining has definitely become a fitness trend and we keep seeing jump centres popping up everywhere. The good news for you is that Oxygen FreeJumping has a night dedicated to students. Bring a valid student card and you get a one hour jumping session - as a bonus for all your hard work, you get fed with free pizza afterwards. There really isn't a downside to this!
Leeds Beckett has two gyms and swimming pool facilities on campus
Gone are the days when you have to search for a gym as Beckett has one on each site for you. Headingley Campus boasts a 20-metre swimming pool, 3G pitches, indoor and outdoor tennis courts, squash courts and even a running track. Both campuses offer gym facilities and if you're a first year undergraduate then it's free for you to use and on the whole it's pretty cheap for the rest of us.
Check out all the opening times and prices here:
Did you know... Revolucion De Cuba run weekly salsa classes.
We've all had that inner Strictly Come Dancing moment and luckily, one of the top bars in Leeds offers a salsa class every Tuesday evening from 7:30pm. You don't have to panic about having two left feet as they have a free beginner taster session and intermediate levels at just £3 a class - no sequins or tan required!
Check out the Facebook page for more information:
Leeds Beckett has a Boxing and Thai Boxing Club
Boxing is the breakout sport of 2017 and if you fancy yourself as the next Anthony Joshua this intense, competitive sport will prepare your body and mind for anything - essays, dissertations and the long walk up to campus. Come along, join in and meet new people.
Did you know… Leeds is home to Yorkshire's first outdoor obstacle training gym
That's correct, you thought you were out of the cold but Fitness Success Obstacle Gym is putting you right back in the thick of it. If you're thinking about completing the Tough Mudder challenge or something equally as challenging in 2018, this gym can prepare you for the harsh climates you are likely to face. Or if you just fancy having a tyre race on a Saturday afternoon, that's fine as well.
Check out their events on:
Leeds Beckett has its own Outdoor Society
If you get the outdoor fitness bug from visiting the obstacle gym then you can continue your expeditions by joining the university's Outdoor Society. Those walking boots are made for walking and you'll be doing a lot of it around different parts of the UK.
Watch the video below to see what students get up to:
Leeds hosts a Student Colour Run once a year
If you set yourself a challenge at the start of the year to run a 5K, this is possibly the most fun way to do it. You'll be a happy, colourful mess as you take on this unique route - have colour fights, cause chaos and work off those calories.
2018 will be the second time this has been done and it definitely captures the spirit of being a student. Keep updated on their Facebook page for news of the next run: https://www.facebook.com/studentcolourrunleeds/
Did you know… you can set up your own Netball and 7-a-side football team
Grab a bunch of friends, colour coordinate and start your own team. The university has a Campus Sport programme with leagues in netball and football, where you can play for enjoyment. Sign up for £50 and all equipment and officials are provided.
Apply here:
Parkrun is a free weekly 5km run that you can take part in
All around the country these organised runs happen every week and luckily you have them right on your doorstep in Leeds. Commit to getting up early on a Saturday and put that brand new running gear on that you bought in the sales with good intentions. Make sure you register first and then you're good to go.
See where you can do the Parkrun in Leeds:
Leeds Beckett has an evening running club
If you prefer to live the vampire lifestyle, you can join the social running club on campus. The group meets at 6pm every Wednesday. Join at Headingley Campus for some fun, recreational exercise.
Here is the Facebook group to find out more:


text:
Kneklie was a 5 year old Maine Coon cat. He was my best friend and more. I found him on the street one day, he was hurt real bad. After nursing him back to health, we became best friends. Kneklie is russian for vacation (don't ask where I got that from, just sounded neat). Kneklie was put to sleep and I miss him very much. I will always love my little Neekers.
He had many nicknames. Peter, Petey, Neklie, Neekers, Cat..


text:
Gordon McCracken
Stephen Grant
Over the past two weeks I have been spent serving the Lord in England. My Bible Experience exhibition was in Barrow in Furness where over 400 school children attended during the day and many adults visited at night. I was encouraged to hear that a couple who came to see the exhibition there two years ago are now in fellowship with the saints at Risedale Gospel Hall.
The following week I was in Coleford near Bristol for their Holiday Bible Cub. The saints worked hard together in happy fellowship and were encouraged to see the largest number of children ever attend the meetings. Around 90 children came over the week and their was standing room only at the prize giving. Our prayer is that the enthusiasm to hear the word would translated into decisions for Christ.
Opportunities in the service of the Lord continue this week in Whitburn assembly for childrens meetings and then next week in Perth for school visits and childrens meetings. The seed is being scattered to many young hearts so please pray that we might know the Lords help and that He would give the increase.


text:
I started using Chris' services when we were interested in getting more customers from our website and other online channels. When it comes to Digital marketing, his recommendations have always been on point and produced big returns on our investment. We very much trust the expertise of the team at SMB ENGINE.
We hired Chris to provide SEO services for our business and have been very happy with results we have seen, moving all the way up to #3 in the organic/natural search for one of our main search keywords. Their team has a unique way of giving focus to detail on our account and it exactly what we were looking for when we were looking for marketing help. I would highly recommend Chris and his team!
We are a family owned business that manage three auto body shops in Boston. Before reaching out to SMB ENGINE we had problems with one of our shops, it didn't have the best online reputation due bad management from the previous owners. We initially reached out to SMB ENGINE for help, expecting that they would just manage the reviews and give us a better online presence. The results blew us away, within months we not only started seeing a much better online reputation but an influx of new business. They gave our company and brand a new online experience and literally changed the way to do business. We haven't looked back since, if you are looking for online reputation marketing or just trying to attract more customers contact the team at SMB ENGINE, they will do wonders for your business.
[gravity_forms_styler id="11376″]


text:
Page 1329
HUNTER, GEORGE W. (deceased) - In the death of George W. Hunter, a pioneer stockman and successful farmer, Sangamon County lost one of its most useful and highly respected citizens. He was a native of the county, born in Auburn Township, May 9, 1860, son of James Hunter and wife (the maiden name of the latter being Layson), both of whom died when their son George was but six years old. He was one of six children, four sons and two daughters, the others being: John, who died in Dakota; William, of Moscow, Idaho; Douglas, died in Moscow, Idaho, leaving a widow and two children - Mamie and William; Margaret, married Alfred Campbell, and both died leaving four children - Mamie, Minnie, Edward and Earl; Rebecca, married (first) James Campbell, by whom she had two children - Etta and Fred, her second husband being John Henry, of Jacksonville, Ill., by whom she had one child - Earl.
After the death of his parents, George W. Hunter went to live with his uncle, Wesley Hunter, at Jerseyville, Ill., where he remained until he was twelve years old, but in this time had never attended school. He then went to live with his sister, Rebecca Ann Campbell, then living in Talkington Township, and being an ambitious lad, began to attend the district school near by and apply himself diligently to his studies, in which he was assisted by his kind and patient sister. In this way he was able to make rapid progress, and by studying often until midnight, he was able, by the time he was sixteen years of age, to obtain a teacher's certificate, and began teaching in the Wilson District School in Auburn Township. For five or six years he continued in this profession with excellent success, then turned his attention to farming and stock-raising. He became a breeder of the best grade of horses, cattle, hogs and sheep, and spent a useful, busy life, being a kind neighbor and true friend, always ready to help those in need or distress, and was most highly esteemed in all relations of life. He was of a noble and upright character, and was prominent in social and political circles. He was an ardent supporter of the principles and representatives of the Democratic party and was active in party councils. He served as Supervisor of hi township and also in other offices.
Mr. Hunter was married November 3, 1880, to Miss Rachel C. Campbell, born in Chatham Township, Sangamon County, March 5, 1857, a daughter of Peter Campbell, one of the most prominent and extensive farmers of the southern part of Sangamon County, a sketch of whom appears elsewhere in this work. Mr. Hunter and his wife settled on the farm where she now resides, in Section 18, Chatham Township, occupying a small three-room frame building then standing on it. He continued teaching for a time, then gave his whole attention to the clearing and improving of his land, which was mostly uncultivated. He had accomplished a great deal at the time of his death in the way of developing and improving his farm, and had erected the handsome residence still standing there.
In 1889 Mr. Hunter and his wife went west to visit his brother and sister, and while on the trip Mr. Hunter was taken ill, finally dying at Chehalis, Wash., of typhoid fever, November 3, 1888. His remains were brought back to Illinois and buried in the cemetery at Chatham, after which Mrs. Hunter returned to the home farm which she carried on, hiring the work done until her sons were old enough to take charge of it. The children born to her and her husband were: John W. and Walter, twins, born September 3, 1881, the former a farmer living on Section 6, Chatham Township, whose sketch appears elsewhere in this work, the latter dying February 17, 1882; Peter J., born April 24, 1884, a sketch of whom also appears in this work; Charles A., born May 26, 1886, in charge of the home farm; William D., born July 10, 1889, a farmer on Section 12, Loami Township. The sons of Mrs. Hunter all did their share in carrying on the home farm, and now all except one have settled on farms of their own near the old home, having been provided with land by their mother. There are about 400 acres in the home place, and Mrs. Hunter owns in all about 1500 acres. At one time she owned 1900 acres in Chatham Township besides timber land in Louisiana. Mrs. Hunter is revered and loved by all who know her, and has followed the example of her husband in taking an interest in all around her. She is a devout member of the Christian Church. She is a woman of strong will and high character and has reared her children to honorable manhood. Charles A. Hunter is one of the prominent stock-breeders of his community and has been successful in his farming operations. He makes a specialty of raising full-blooded Hereford and Polled-Angus cattle.


text: The election of a new president is providing hope to millions of Somali refugees scattered throughout the Horn of Africa. Many are waiting to see results, however, before attempting to return home. Al Jazeera's Mohammed Adow reports from the Qabri Bayah refugee camp in southeastern Ethiopia. SOURCE: Al Jazeera Politics Africa Ethiopia


text:
A survivor of the Tebay railway tragedy which killed four men 11 years ago said the industry is still waiting for safety measures to be brought in.
Tom Angus, 68, from Scotforth, stepped out of the path of the 16-tonne trailer just seconds before the 40mph impact.
But as the 11th anniversary of the disaster approaches Mr Angus said he is disappointed to see changes have yet to be made.
Rail bosses have been testing new safety measures in the hope of preventing future tragedies.
A treadle-operated device would be fixed to the track close to where maintenance teams are working.
A trial began on December 17 at Preston railway yard.
And today, Thursday - three days before the 11th anniversary of Tebay – Network Rail are due to meet with campaigners to discuss the success of the scheme.
Now retired, Mr Angus, a former RMT Union Lancaster branch safety rep, said: "A 10 second warning at Tebay may have saved those lives.
"In December I was allowed to see the secondary protection being trialled at Preston, but it is still not ready.
"We were expecting it to be up and running this week.
"Network Rail wanted to change the date of our meeting to March, but the RMT insisted on meeting them.
"I have been to see the families [of the Tebay victims] and I have had to say to them that the safety measures are no nearer.
"Since Tebay there have been dozens of incidents.
"There has been a runaway in Wales and another near-miss near Wigan in the last two months.
"In December Network Rail agreed it would be mandatory for safety measures where there's a high risk of runaways."
Mr Angus said he now hoped the system would be rolled out by the beginning of April.
He said: "That would bring a bit of closure for the families and it would be making it safer for the people who are still working on the lines."
The 11th Tebay rally commemorating the victims of the 2004 rail maintenance disaster and fighting for secondary protection for all on or about the tracks is being held at the Tebay memorial stone in Cumbria, just off the main road into Tebay, from noon on February 15.
All are welcome and a buffet will follow the rally at Tebay BRSA railworkers' club.
The rally is being organised by the RMT Railworkers Lancaster and district branch.


text:
Trip Tight
Are you a camp owner who wants to jumpstart your camp experience with adventure programming but hesitate because you worry that you'll be sued if a camper gets hurt?
The camper demand for adventure programming is increasing each year. Rock climbing, kayaking, backpacking, scuba diving are activities that attract campers who want to experience the exhilaration of taking a risk and accomplishing a feat that they thought might be out of their reach.
An overnight kayaking trip can provide the satisfaction of being independent and free from their daily obligations that is addicting for adults and children.
As you envision your campers enjoying themselves in adventure activities and looking forward to coming back to your camp next year, you may decide to take the plunge and even start to research the cost of building a climbing wall or to build overnight backpacking trips to the camp offerings. But you may be wondering, "Is there a way to offer what campers want and not lose sleep over putting your camp business at risk?
Pitting yourself against gravity, navigating a river, living in the outdoors without a locked door to keep wildlife away from you and your sleeping bag, all are part of the excitement in adventure programming.
In other words, what is fun can also be dangerous. There are risks in any physical activity and a prudent camp owner should have a plan for risk management.
How these risks inherent in adventure programming are understood and minimized will affect your campers' safety, your insurance costs, your vulnerability of being sued and being convicted of negligence, and the public perception of your camp.
Managing the Risks
1 . Don't rely on waivers. Campers and their parents cannot waive their right to sue if injuries occur because of negligence. If someone is injured because of an incident that could have been prevented, no waiver can protect the staff, the camp owner, and if equipment failure contributed to the injury, the manufacturer of the equipment.
You might wonder why some camp business owners still use waivers. There are campers and campers' family members who may believe the language of the waiver and they may not think that they have the right to sue. Betting on people not knowing their legal rights is a huge gamble.
The only real value that a waiver can have is if the language in it describes the specific injuries that can occur and that cannot be totally prevented under the most prudent of conditions.
If it can be demonstrated that the person signing the waiver knowingly assumed the risks of the activity and had a choice of participating with this knowledge, the camp owner may find some protection from a waiver. However, the camp owner would find more protection from an informed consent.
2. Require an informed consent that is signed by the participant who is 18 or over. If the participant is under the age of 18, a parent/guardian should sign the informed consent.
To be effective, these informed consents must clearly describe the typical injuries that do occur and that cannot be completely prevented.
To be effective, the language in the informed consent to describe these inherent risks must be written in terms that can be understood by the person signing the form.
The informed consent should also indicate that by signing the form, the participants are acknowledging that they are choosing to participate in the activity.
3. Have a written plan. The best intentions for safety cannot be demonstrated to a jury when they are not in writing and the plans to maximize safety are more likely to be executed if they are in print for all camp staff to review.
What is the goal of the adventure program? This should be determined first and it should be in written form. Rather than deciding to offer an overnight kayaking trip, think about what results that you want from this activity and who will be the likely participants.
If you have a lot of novice kayakers, it might be better to have it be an afternoon activity when they can focus on learning the mechanics of kayaking and where a good night's sleep and a nutritious meal is a given. Also, the afternoon ambient temperature is higher and so is the water's.
What are the developmental levels of the campers? Can they be trusted to remember specific safety precautions, persevere through fatigue or less than ideal weather, and resist staying up to talk all night when they need to be completely recharged in the morning.
What do the campers need to know before they participate? The answer to this question should point to the importance of a pre-trip meeting. They need to have a complete understanding of the goals of the activity and what is expected of them.
They also need to know what fitness levels do they have to have with respect to safely participating, what health history and informed consent needs to be documented and what rules need to be followed.
Constructing a code of conduct with all group members contributing and agreeing is a great way of having everyone on the trip "owning" the rules.
What expertise is needed from the staff? Commitment to the risk management plan, having skills required for the activity, first-aid and CPR certifications, and the knowledge of their role in case of an emergency should all be established before anyone is assigned to an adventure activity.
What should be the camper/staff ratio? This really depends on the maturity and skills required for the activity. No matter how small the number of campers is, there needs to be at least two staff members so that if one becomes ill or has to bring a camper for medical attention, the group still has supervision.
What equipment will be needed? This should be closely scrutinized and once determined, the capacity of what campers and staff can carry, the numbers of vans needed, and the competent drivers that are needed with a backup are all keys to safety.
What should be in the emergency kit? The most important item in an emergency kit is usually missing when a risk management plan has not been developed -- the health history and who to contact in case of an injury for every camper/staff on the trip.
If someone is allergic to bee stings or a sulfur drug, if a camper needs surgery and the physician needs a guardian's written consent, it is just as important that this information is with the group as it is in the camp administrator's office.
Most emergency kits start off with a good supply of bandages, disinfectants, and pain killers, but as they are used, who is responsible for their replenishment?
How will the base camp know where to find you? A detailed itinerary should be given to a camp administrator and if it changes, it needs to be updated.
What will you do if a camper gets sick or injured? A plan should be in place for who will be the first responder, who makes the call when additional help is needed, and who will stay with the other campers.
What will you do if a staff member gets sick or injured? Hopefully, staff members' health histories are with the group and that there is enough supervision if the staff member cannot continue or there needs to be a carefully made decision to end the activity early.
4. Have a contingency plan. While credit cards and cell phones can help when the weather turns nasty or medical help needs to be summoned, in remote areas their value may be reduced to the plastic that they are made of.
An exit strategy must be researched in advance so that there is a thorough knowledge of where landline phones, local hospitals, and alternative transportation can be accessed.
A staff discussion about the conditions that it would take to call the trip short from bad weather scenarios to camper fatigue should be part of the risk management and these guidelines should also be in writing.
5. Document every event. Keep records of who participated and use a checklist to show that you were sure that every person was accounted for, log the times of departure and arrival at key points, and if someone suffers an injury, document how it occurred, how it was treated, and any follow-up care that was given.
6. Evaluate with the mindset for improvement. Discuss what went well and what didn't. Were the campers fit enough and did they have enough preparation? In the case of an overnight adventure backpacking trip, sore muscles because they had not been active enough before the hike, blisters because their socks were too thin, or too ambitious a distance was required to hike so that the tents were erected in the dark. These developments all need to be problem-solved before another trip is planned.
While you know the most about how your camp operates, the capabilities of your staff members, and the nature of your campers, once you have a risk management plan in place, it would be really smart to review it with your insurance company.
Most companies are eager to help you because injuries that are prevented produces a healthier bottom line for both of your businesses. Also, many insurance companies have experts who can help you to identify risks that you may not see.
Also, to help you get started, you might like to look at the risk management information on the Web. From manuals, best practices, and research articles, there are a lot of great insights from professionals who are committed to making adventure programming more fun and less risk. Here are a few to get you started:
On the Web
American Camping Association's Knowledge Center www.acacamps.org/knowledge/program/adventure.htm
Best Practices in Outdoor Education
Outdoor Network's Site on Risk Management
University of New Hampshire Outdoor Education Center
Isaac, J. (1998), The Outward Bound Wilderness First-Aid Book, ISBN 1558216820
Coutellier, C. & Henchley, K (2000), Camp Is for the Camper: A Counselor's Guide to Youth Development, ISBN 0876031688
Dr. Susan Langlois has more than 25 years of experience as a college professor, athletic administrator, camp director and sport facilities consultant. She is currently the Dean of Sports Science at Endicott College.
Craig Roderick is a licensed athletic trainer and has extensive experience in adventure programming for youth camps and weekend retreats for adults.


text:
Wildlife Viewing in the Cloudforest of Mindo, Ecuadoroffered by supplier M15775 (read about supplier)
Key Information:
Tour Duration: 6 day(s)
Group Size: 2 - 10 people
Destination(s): Ecuador
Specialty Categories: Ecotourism Wildlife Viewing
Season: January - December
Airfare Included: No
Tour Customizable: Yes
Minimum Per Person Price: 700 US Dollar (USD)
Maximum Per Person Price: 700 US Dollar (USD)
We have designed these eco tour taking into account the reason you go on holiday, in order to enjoy nature, view beautiful landscapes, and experience new cultures. All of these things can be experienced while visiting the Mindo Cloud Forest.
Another thing we have taken into account is the possibility for a family vacation, with some adventure, but with no excesses. Infact everybody can partecipate the tour, from children up to Grandparents. For those who have less time we have designed 3/4/5 days long versions. Contact us for details.
Tour Itinerary:
Day 1: From Quito to Pachijal along the Ecoroute el Paseo del Quinde. We leave Quito in the morning, followed by a Naturalist Guide, and after some kilometers we leave the new Road to Mindo and enter a road ascending the slopes of Pichincha Volcan, until reaching the Ecoroute el Paseo del Quinde, the old road that once connected the Coast of Ecuador with Quito, crossing the village of Nono (that's the reason why here in Mindo we call it 'the old road to Nono').
And we start descending (we are more than 3000 meters above sea level) along this road looking at the changing of Nature and landscapes, starting from Paramo, down to the Cloudforest (about 1600 meters above sea level), passing through other different ecosystems. The whole with the support of our Guide. In the afternoon we will reach Pachijal Reserve, our accommodation for next days and get in touch with the Cloudforest and its night that arrives suddenly.
Day 2: A day in the Cloudforest. In the morning we walk along the trails in the Forest, observing, listening, taking photos, relaxing, sitting, eating and drinking. In the afternoon just appreciating the place. If You like You can a tour with one of our horses.
Day 3: A cultural day. In the morning we visit the Ceremonial Site of Tulipe, less than 10kms from our Lodge. The site is managed by the Community and a guide will help us to know something about Los Yumbos, the people who lived here before the arrival of Spaniards and then disappeared. In the village of las Tola shops with handcrafts made with natural material, like seeds. In the afternoon visit at the Village of Mindo and its Mariposario (Garden of Butterflies). And then Italian Restaurant and …music if You like.
Day 4: Birdwatching day. In the morning and in the afternoon, when the birds like to go out hunting and eating, our licensed birding guide will follow us, and our binoculars, to discover the extraordinary world of the birds of Mindo, reason why this place is known all over the world.
Day 5: At Pachijal river. A good walk to the river where our name comes from and we will spend some hours there. Possible to bath and, why not?, sunbathe (if it decides to cooperate). When ready, back to Lodge and to our last night in Pachijal.
Day 6: Return to Quito. After breakfast and without hurry we will leave to Quito to our next destination. Along the new road, this time.
Airfare is not included in the tour price.
- Price per person in a double room USD 500 (min 2 persons)
- Single room + 20%
- Children up to 12 pay 50%
- Groups more than six persons 10% discount.
Price Includes:
- Lodging
- Meals
- Transport on private car
- Entrance fees of visited places
- Horseback riding
- Licensed and local guides
- 10% service.
Price Excludes:
- Alcoholics
- Snacks
- Personal spendings.
- Lodging in Quito
- Quito City tour
- Additional lodging at Pachijal
- Vegetarian cuisine.
Click here to email this vacation offer to a friend.
Joined InfoHub: Jan 2007
We started as an Ecolodge located in the Cloudforest of Mindo, Ecuador, owned by two Italian friends, Renato (right) and Pierre. 400ha of protected primary and secondary forest. 40km of trails inside the Reserve. At our lodge we offer accomodation only, wildlife viewing and birdwatching packages, designed and...


text:
|Message view
|« Date » · « Thread »
|« Date » · « Thread »
|Rodent of Unusual Size <Ken.C...@Golux.Com>
|Re: [VOTE] ap_r* model.
|Sat, 03 Mar 2001 13:20:02 GMT
Come on, people. This is a vote, not a soapbox. The only topics relevant in this thread are votes, and queries from voters about the differences (which have pretty much been asked and answered; I think everyone has enough information to vote now). This is NOT the thread in which to discuss the relative merits of the two methods. Ryan called the vote, so let us do it and afterward either: a) continue the debate if the vote is inconclusive, or b) implement the chosen method and MOVE ON. If a choice is made, and it turns out to have flaws.. well, we will work them out when they are demonstrated, and maybe change to the other method. But this poll-entry soapboxing is inappropriate. -- #ken P-)} Ken Coar <http://Golux.Com/coar/> Apache Software Foundation <http://www.apache.org/> "Apache Server for Dummies" <http://Apache-Server.Com/> "Apache Server Unleashed" <http://ApacheUnleashed.Com/> ApacheCon 2001! Four tracks with over 70+ sessions. Free admission to exhibits and special events - keynote presentations by John 'maddog' Hall and David Brin. Special thanks to our Platinum Sponsors IBM and Covalent, Gold Sponsor Thawte, and Silver Sponsor Compaq. Attend only Apache event designed and fully supported by the members of the ASF. See more information and register at <http://ApacheCon.Com/>!
|View raw message


text:
Mario Party: The Top 100 – Impressions
Product Provided by Nintendo!
Nintendo was kind enough to send over a digital copy of Mario Party: The Top 100. I live streamed the game twice and have recorded a number of episodes which will be uploaded on our YouTube channel in time.
Having spent a number of hours with the game, I have to admit… it's my favorite Mario Party game of recent years. The 3DS has been graced with three Mario Party games: Island Tour, Star Rush, and of course Mario Party 100. Mario Party games are still very popular even if a number of fans have not liked certain mechanics of the latter entries in the series ie; Mario Party 10 and Island Tour.
The reason I think Mario Party: The Top 100 will resonate with many is nostalgia. The game is chocked full of 100 mini games from some of the best games in the series. The mini games are organized by console such as: Nintend 64, Game Cube, and Wii & Wii U. You'll also see the mini games organized further into categories such as the Action Pack, Sports, Brainy etc.
There are a handful of modes from Mini Game Island (single player mode) where you try and progress through the Worlds unlocking mini games. There's also Mini Game Match where you'll challenge three cpu's on small game board picking up coins, playing mini games, and trying to rack up as many stars as possible. In addition to these modes, you'll find Championship Battle, Decathlon, and a few other ways to play.
The variety in modes is great and offers up a small change in game play. Obviously this game is really all about the collection of mini games from past entries and that's the true highlight here. While playing, it was fun seeing some of my favorite mini games pop up during gameplay and some others which I either had forgotten about, or never played before. If there's a mini game you like, you can simply favorite it by pressing X. This will allow you to easily find the ones you like the most.
Unfortunately there is no online play but Mario Party: The Top 100 does offer download play for up to 4 people. The game supports amiibo and they can unlock new characters, get coins, restore a life, etc. I haven't used amiibo in game myself at this point, but I think it could be a bit of extra fun doing so in the future.
Overall Mario Party: The Top 100 really is addicting. The gameplay in all of the modes keeps a good pace and allows the mini games to truly shine through, that's the real star here. Highly Recommended!
Leave a Reply
You must be logged in to post a comment.


text:
Should prisons exist
I think that prisons should exist because the prisoners will escape and the cop's wouldn't know. When the police find a killer and the police don't have prisons then the prisoners will kill the cops that are watching them then they will escape and keep on killing people.
When someone does bad stuff like a robbery then they will go to jail and if we don't have a jail then the robber will still be in the community and they will keep doing bad things and no one will do anything about it.
If we don't have a prison then people won't have jobs and they will not have lots of money and they will be poor and they will not have enough money to buy more clothes and if they have a new born baby then they won't have money to buy their baby's cloths.
When you are in prison then you can learn how to be a better person and you will learn lots and if you are good you will be treated right instead of still being a robber when you get out of jail if someone from his/she family that will come to get him/her.
In conclusion these are my reasons why prisons should exist.


text:
Daily Nugget of Gold 960
Our Senses Fooled
How do we come to the decision of what's real in our lives and what is fantasy? This is a very important question because if we are basing our actions on what it is we believe to be effective in accomplishing anything, it seems that knowing the difference between what is real and what is an illusion is of paramount importance.
A while ago we covered the topic of how our senses are fooled by the appearance of all the objects in our world into believing that they are solid even though everything is made up of atoms which are mostly comprised of empty space. Still, things do seem to be real to us, as we ourselves do- and since most of us lack any other way of perceiving ourselves and everything in our world, the conclusion that we usually draw is that we are witnessing reality.
It may be very difficult to relate to the world of the very tiny, however, even though everything including ourselves owe our existence to this realm. Logically we can conceptualize it, but emotionally- we don't fully grasp this. We were thinking of a couple of other ways we could demonstrate how easily our senses are fooled, and we thought of motion pictures and digitized music. Motion pictures are a series of still photographs which are presented to us rapidly which fools our brains into thinking that what we see is actually moving, or in other words, real. Of course, we know logically this is not the case, but movies can powerfully drive our emotions with compelling story lines and the like and we are drawn into them in a heady emotional sense just the same.
The same response happens when we listen to digitized music. While the music is made up of these tiny parts, ones and zeros- on or off- in rapid succession, we hear it as music. Again, going above a certain speed in recreating it convinces us that we hear something which has been so highly processed that it could be transmitted via radio waves or read from a computer program or disk.
We submit to you for your kind consideration and attention that a closer examination of what we believe to be real might be in order. It is our belief that there must be some deeper meaning to all of what life is about than what meets the eye- or even the rest of our senses combined. What is that meaning? Perhaps we could begin by deeply contemplating some great questions: Who are we? Where did we come from? Where are we going? What shall we do?
You may have noticed that at least in this physical life, we don't have an unlimited amount of time to work on this. Sometimes, some of us have far less time than we think we have, too. Let's get busy on it.
Question of the Day to Ask Ourselves
"What is reality?"
Copyright 2013 Kevin Littleton, all rights reserved.


text:
Some of you may think that taking a loan to fund your college tuition is not a very smart idea but the reality is starkly different. A student loan is one of the best types of credit that any person can safely opt for. The apparent reason behind this line of thought is that such a loan gives you limitless possibilities. If you want to fund your education using such loans, then you must collect as much information about student loans as possible. Advice from experts will also help you. You may read their post here at www.bytestart.co.uk/short-term-planning-balance-time-detail.html. You should get to know in detail about the different types of student loans you can apply for
Students Below 18 Years- Parents Applying For Loan!
For students below 18, their parents may also apply for a loan. It is better the parents apply for a loan for their kid as they can start paying the EMIs almost immediately. If a student has to pay back the entire loan amount on his own, then it becomes a little tricky. It is evident that the student will not be able to start paying back unless he gets a job after finishing his education. In such a situation, the interest on the loan will increase by a fair margin because there would not be any payment before at least 3-4 years depending upon the duration of the study. Some people start working part-time jobs to pay back their student loan.
Student Below 18 Without Parental Support
If your parents are not ready to back you, then you should apply for a student loan on your own. It will be better if you focus on your studies and take a part-time job to start paying back the student loan. If you choose to start paying back the loan by working, then you will ensure that the interest amount is always well within your control. Yes, such a strategy will make you work harder than usual, but success does not come your way without consistent efforts. Some of you may even choose to pay it after getting a job. Paying after getting your degree and a job can be a brilliant idea for those who are sure of landing in a well-paying job.
You must examine the pros and cons of each of the above-stated methods before making a choice. If you plan to study in a government institution, then it is best that you opt for a government student loan. The students of Government-run colleges and universities are eligible for such loans which they get at a meager rate of interest. The tuition fees for such institutions are also less than the private schools. Studying in a government university is one of the best ways to get a high-quality education without spending too much money.
When you apply for a student loan, then you must make sure that the total loan which you take is within limits, and you will be able to pay back the amount within the stipulated period. Asking for more money than you need is a sure shot recipe for failure. You must avoid it at all costs if you want a financially secure future.


text:
Our research
How is the brain assembled and sculpted during embryonic development? Addressing this question has enormous implications for understanding neurodevelopmental disorders affecting brain size and function. Our lab investigates genetic and cellular mechanisms controlling cerebral cortex development, and contributing to neurodevelopmental pathologies and brain evolution. We study neural progenitors, essential cells which generate neurons and glia of the developing brain. Learn more about our research:
RNA regulation and microcephaly
RNA localization and local translation
Human Brain Development and Evolution
We use live imaging of brain slices and neural progenitors, mouse genetics, and functional genomics. Read about some of our work from our recent publications in Current Biology, Neuron, PLoS Genetics. Our research has been featured in several outlets including Science, the Simons Foundation, and in an interview with Debby on NPR!
———– Follow us on Twitter @TheSilverLab


text:
100 Women is driven by a passionate group of talented women, first inspired by the book 'Half the Sky' written by Pulitzer Prize-winning team, Nicholas Kristof and Sheryl WuDunn. Meet the women behind 100 Women – meet the committee here.
"Sometimes you can feel a bit helpless with all the problems of the world. How can I make a difference? I wanted to bring together women who wanted to start building a positive legacy in the world. I'm lucky, I have access to education, health services and employment. I am free from violence. Unfortunately, not all girls and women have these opportunities. How do we connect those who have with those who haven't and bridge the gap? That's when 100 Women was born."
Alicia Curtis – 100 Women Co-founder and Chair.
To ignite women's philanthropy through the power of collective giving to advance the empowerment of all women.
100 Women enables everyday people to be involved in creating a world where all women and girls can live safely with access to health, education and economic freedom. We do this by combining donations and knowledge to provide impactful grants.
Opportunity – We believe every woman should have the opportunity to live with access to safety, health, education and economic opportunities.
Connection – We believe support is more meaningful and more powerful when donors have the opportunity to meet, talk with and support recipients.
Inclusiveness – We believe in engaging everyday people to be part of the 100 Women movement. Therefore everyone is welcome to join and by coming together collectively we can exponentially increase the value of individual donations.
Change – We believe in bringing about real and significant change.
100 Women is calling on all the courageous and determined men and women to join the movement and be the positive change they want to see in the world.


text:
What's the evening plan folks? Got something to do over the weekend? May we suggest you watch new movies at the cinema? And not just any movies. How about the latest movies adapted from some classic books? This year and early next year will see the release of new movies based on some great books.
If you are looking for activities to do in Nairobi, here's a list of great movies now and soon showing. We've included their trailers to help you decide.
Me Before You
Currently Showing
It is one of this year's new movies and is based on the romantic novel by Jojo Moyes with the same name. All we can say of the movie is you might shed a tear or two and that the ladies might like it a bit more than the gents. Gentlemen, take your girlfriends or girl-friends to watch this and earn yourself some bonga points for sitting through a chic flick. (Even though you might also secretly like it :))
The Legend of Tarzan
Currently Showing
The latest installment of Legend of Tarzan makes it to the list of new movies you should catch. Tarzan goes back to the jungle after acclimating to life in London, to investigate the activities at a mining encampment. The movie is based on the books, 'Tarzan Stories' by Edgar Rice Burroughs.
Queen of Katwe
Released on September 23, 2016
Tim Crothers book The Queen of Katwe comes to the silver screen and our very own Lupita Nyong'o is starring in it. It is the colorful true story of a young girl selling corn on the streets of rural Uganda whose world rapidly changes when she is introduced to the game of chess. From the millions of views on the trailer it's safe to say it is one of the most anticipated new movies this year.
The BFG
Currently Showing
Disney's new movies this year include The BFG. It tells the imaginative story of a young girl and the Giant who introduces her to the wonders and perils of Giant Country. It's based on the 1982 children's book written by Roald Dahl.
Fantastic Beasts
Released on November 18, 2016
If you love Harry Porter then you are in for a treat with this movie. It's based on the book Fantastic Beasts and Where to Find Them by JK Rowling under the pseudonym of the fictitious author Newt Scamander. Starring award winning Eddie Redmayne, it'll be the first film of a trilogy.
Here's where to watch these new movies in Nairobi
- Anga Sky Cinema– Panari
- Century Cinemax Junction
- Planet Media Cinema-Westgate
- Planet Media at Prestige Plaza
- Fox Cineplex, Sarit Centre
- IMAX- 20th Century- CBD
Let us know of any other new movies that have been adapted from your favorite books below. Don't forget to review businesses and services on on Yululate.