Posted on 10/17/2003 3:23:01 AM PDT by tomkow6
For the freedom you enjoyed yesterday... |
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Looking forward to tomorrow's freedom? |
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..what we gonna do today?....um, don't know!....let's do some fun things...don't wanna....
...come on.........huh?.....WHAT?...hey, lets make some BEER!....
....NO! NO! NO!...who's gonna drink it?...
...........EVERYBODY!!!.......YES!...tomkow6?.....
yeah!....hey, he's in orbit anyway'........he likes beer....Ma! tell them to STOP IT....SHUT UP, & have a brew!..............HUH?????
Wanna make some BEER?
We'll show you how!
Or, at least TRY......
First, a little History! The History of Beer According to beer writer/historian Will Anderson, America's first "help wanted" ad was actually an appeal in a London newspaper for experienced brewers to come to America. Brewer Street in New Amsterdam was paved because of its breweries and their heavy beer wagons, which kept getting stuck in the mud during wet weather. George Washington, Thomas Jefferson and William Penn, founder of Pennsylvania, all brewed beer on their estates. Samuel Adams, the fiery Massachusetts patriot, was the son of a Boston brewer and worked in his family brewery. The mixture is transferred to the lauter tun, where the sugar-laden liquid called "wort" is strained out and piped to the brew kettle. The remaining brewer's grain from the lauter tun makes an excellent, high-protein livestock feed. The wort (pronounced "wert") is boiled vigorously and hops, which impart the aroma and bitterness associated with beer flavor, are added at this time. From the brew kettle, the wort is chilled and pumped to the fermenting cellars, where yeast is added to begin the fermentation process. Each brewery's yeast differs and brewmasters take great care to preserve the integrity of their strains. Fermentation produces alcohol and carbonation in beer. When fermentation is complete, the beer is filtered to remove brewer's yeast and is piped to aging tanks. After being aged 10 to 14 days, the beer is ready for packaging in bottles, cans or kegs. * * * * * * STUFF You're gonna need to get started 6 gallon plastic fermenting bucket with spigot Bucket lid with stopper and special hole for air lock 6 gallon bottling bucket with spigot Triple scale testing hydrometer with test tube Bottle cleaning brush 3 piece airlock Bottle filler and 4' food-grade vinyl transfer tube Hand-lever bottle capper and 50 bottle caps Sanitizer for sanitizing equipment (4oz) Reusable nylon steeping bag Brewing directions OPTIONAL IMPORTANT INGREGIENT: YEAST! Some of the GREAT names in US Brewing History: Adolphus Busch Adolph Coors Frederick Miller Frederick Pabst Frederick Schaefer Joseph Schlitz
Good for boiling up to 3 gallons of wort
Valentin Blatz
(1826-1894)
Val. Blatz Brewing Co., Milwaukee, Wisconsin
(1839-1913)
Anheuser-Busch Brewing Association, St. Louis, Missouri
(1847-1929)
Adolph Coors Co., Golden, Colorado
(1824-1888)
Miller Brewing Co., Milwaukee, Wisconsin
(1836-1904)
Pabst Brewing Co., Milwaukee, Wisconsin
F. & M. Schaefer Brewing Co., New York, New York
(1831-1875)
Jos. Schlitz Brewing Co., Milwaukee, Wisconsin
ENOUGH OF THE HISTORY!
Let's brew some brew.....
A homebrew recipe for this commercial British style ale out of Idaho.
TableRock Nut Brown Ale
(5 gallon/19 liter, extract with grains)
OG = 1.054 FG = 1.015 IBUs = 18 Alcohol 5.3% by volume
Ingredients
6 lbs. (2.7 kg) Briess light extract syrup
1 lb. (0.45 kg) dextrin malt
0.5 lb. (0.23 kg) Carastan malt
6 oz. (168 g) brown malt
4 oz. (112 g) crystal malt (120 °L)
2 oz. (56 g) black patent malt
2 oz. (56 g) chocolate malt
5.8 AAU Willamette hops (bittering hop)
(1.0 oz. (28 g) of 5.8% alpha acid)
1 tsp. Irish moss
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
O.75 cup of corn sugar (for priming)
Step by Step
Steep the six crushed grains in 3 gallons (11.4 liters) of water at 150 ºF (66 °C) for 30 minutes. Remove the grains from the wort, add malt syrup and bring to a boil. Add Willamette (bittering) hops, Irish moss and boil for 60 minutes.
When done boiling, add wort to 2 gallons (7.6 liters) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 liters). Cool the wort to 80 ºF (27 °C), heavily aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70 ºF (20-21 °C) and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for two to three weeks and enjoy!
All-grain option:
Replace syrup with 9lbs. (4 kg.) pale malt, mash your grains at 158 ºF (70 °C) for 60 minutes. Lower the Willamette hops to 0.75 oz. to account for full-wort boil.
Welcome to Camp RUN-A-MUK!
Where the Plan Of the Day is: Mirth...Merriment...and FUN!
Kick back! Relax! Tell a joke or two! Have a brew !
The BAR is OPEN!
We've got Eye candy...Mind candy...and
Chicken soup for the soul!
Jimmy Buffett!
I've never heard this song before! The Sailor added it to the library without asking me whether I wanted it or not. Anyways, I doubt that it will be offensive. It probably will be cheesy. It's Jimmy Buffett after all. Hehe! (I can see the Parrotheads steaming now!)
Brig. Gen. Erwin F. Lessel III, 86th Airlift Wing commander, Ramstein Air Base, Germany, hands a snack to one of the 18 Iraqi children who arrived here Oct. 6. The children were flown in by the U.S. Air Force from Baghdad International Airport, to receive medical care from hospitals throughout Rheinland-Pfalz, Germany. (Photo by Airman Steve Czyz)
U.S. Air Force, Germany work together to ensure Iraqi children receive healthcare
By Capt. Kristi Beckman
86th Airlift Wing Public Affairs
RAMSTEIN AIR BASE, Germany (USAFENS) -- Eighteen Iraqi children are now receiving long-awaited medical care from the state of Rheinland-Pfalz, Germany, thanks to the help of the U. S. Air Force.
The children, ages 6 months to 16 years old, arrived here Oct. 6 on a McGuire Air Force Base, N.J., C-141 Starlifter out of Baghdad International Airport.
Most of the children suffer from congenital, acquired or traumatic conditions; two of them have injuries resulting from the armed conflict. The Air Force provided transportation to the children and their attendants free of charge.
Col. Frederick Gerber, chief of operations for the coalition provisional authority ministry of health, said there is a well-established program in Iraq for families and children who need healthcare. Patients are evaluated on a daily basis and most of them can be cared for within Iraqi hospitals.
There are only very special cases that a country like Iraq might have to evacuate a patient for, said Gerber. There is a three to five day process where its decided whether the patient can be treated inside Iraq or go on a waiting list to be treated outside of the country.
I used to think that if there was one thing that could make a Frenchman bleed from the ears in fury, it would be mentioning McDonalds. Oh, next to Disney, of course.
Yet, while I was in France, particularly Paris, I saw a McDonalds every three blocks. I swear to God, you couldn't turn around without seeing one. This was a complete surprise to me. I expected the Paris McDonalds to consist of one franchise at the most, probably isolated behind razor wire. I never saw any strikers there, like the article mentions, but I did see French folks packing into the restaurants. I took my kids there a few times (to great acclaim), once when the meal presented at the restaurant was pronounced inedible, even by the tour guide. McDonalds knows air conditioning. McDonalds knows ice in the drinks. McDonalds knows free toilets. McDonalds knows ketchup, but charges for it. Hey, nobody's perfect.
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