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Posted on 12/10/2015 1:17:32 PM PST by ArGee
Raqqa, Syria
Abu Bakr al-Baghdadi, the leader of the Islamic State in Iraq and the Levant, also known as ISIS, announced today that he would be disbanding all forces and returning all land to Syria and Iraq. The move was prompted by the ongoing Climate Conference in Paris.
"This is one thing we could not have anticipated," Mr. al-Baghdadi said in prepared remarks. "When we see the world coming together like this on such a dangerous subject as Global Climate Change, we realize that our Caliphate will never survive. It's only a matter of time before Climate Change is no more and the world's attention turns to us. At that point, we will have no chance. For the sake of the men, women, and children who have supported us, I can not continue a doomed campaign."
An emotional al-Baghdadi did not take any questions.
Sources close to al-Baghdadi who spoke on the condition of anonymity told us that it was becoming more and more difficult to recruit new fighters. "Even our existing people are extremely demoralized," one said. "The words of Donald Trump himself can not overcome our dispair."
According to their press release, surrender is total and immediate. Fighters are being paid and sent home by division. Any remaining money will be put into a fund to resettle Christians and Yazidis who have been displaced by the war.
"We thought the world was fragmented," one strategist was overheard saying to himself. "Who knew it could come together like this? This is a stinging rebuke."
So far there has been no comment from Damascus, Baghdad, Moscow, or Washington. One source inside the Kremlin said, "We are waiting to see if there will be any follow-up action. We want to make sure this is real before we decide on our next steps."
At least you're considering investing in a growth industry.
You can’t do that much with yeast by itself.
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Brewing processes have barely changed for hundreds of years and there remain four simple ingredients that go into crafting a perfect pint of Ale plus a lot of care, skill and experience.We only use malted barley, water, yeast, hops. Malted Barley provides the major source of sugars, which are fermented by the yeast to make the alcohol. Malt is made from barley by soaking the barley grain in water to start germination. The sugar in a barley grain is stored as starch. Before a barley grain can grow the plants own enzymes have to be produced to break down the starch into soluble sugars. Germination is then stopped at a critical point, before too much root and shoot growth occurs, by a process called kilning. Malt also gives beer its colour in the case of our crystal malt produces an enticing amber mahogany as well as its rich malty taste. The sunny climate and the fertile soils of Suffolk and the nearby East Anglian countryside produce the best malting barley in the world – and we take full advantage of having it right here on our doorstep.
Yeast - an amazing living organism Yeast carries out the fermentation reaction which changes the sugar to alcohol. Yeast is the catalyst in the brewing process, the brewing yeast for beer is called Saccharomcyes Cerevisiae. Each strain of yeast gives different characteristics to a beer.
Water (or liquor as we call it) provides the liquid essential for the fermentation process. On the roof of our brewery sit two green tanks of water or liquor, as brewers call it, each tanks holds 300 barrels of liquor, which is pumped from the 3 bore holes below the brewery, the deepest is 200 feet. Liquor is of great importance as the combination of mineral salts and calcium sulphate help give our Ale its distinctive flavour.
Hops- we use only the best hops from Kent and Worcestershire Hops provide the characteristic bitterness and the aroma of each beer. Each beer has its own recipe of hops – some hops are used for bitterness and some are used for flavour and aroma. In our Ale and Reserve we use First Gold, Challenger and Fuggles.
The malts are passed through a series of rollers where it is crushed thus releasing the starch from the pale malt and the flavours from the roasts. This crushed malt is called grist from the mill.
Mash & Wort The grist is mixed with hot water to form a porridge-like mixture called mash which is pumped into the Mash Tun. The mash tuns are all made from copper and stainless steel. This is where the starch is turned into soluble sugar and the colours and flavours are drawn out of the roasted malts. Mashing takes place between 63C and 65C, this produces ‘sweet wort’ that drains through the grains, which act as a natural filter, into the copper.
Hot liquor is sprayed (sparged) across the grain To ensure that no sugars are left behind sparging takes place, hot liquor is sprayed (sparged) across the grain. In total mashing lasts around 3 to 4 hours. Once mashing has finished the spent grains or Brewer’s Grains are taken away as animal feed.
Boiling & Whirlpool Once the sweet wort is in the Copper it is at this stage the hops are added. Once the sweet wort and hops are boiled together for about 1 hour in the Copper the ‘Wort’ is then put into the Hopback/Whirlpool. Some beers are late hopped in the whirlpool to increase flavours, however the role of the whirlpool is to filter the wort before it is cooled and put into a fermenting vessel.
Fermenting Vessels the wort is mixed with oxygen On the way to the Fermenting Vessels the wort is mixed with oxygen, yeast needs oxygen to start fermentation. Yeast is added or ‘pitched’ into the Fermenting Vessel, where it will convert the sugars into alcohol as well as producing carbon dioxide. Our Ale is fermented for longer to give it its distinctive full flavour and 5% ABV The yeast also replicates so at the end of fermentation time the excess yeast is sent to on to make Marmite and the resulting liquid is, at last, beer.
Very interesting. Thanks for the cats. I will be back at my real computer tomorrow.
Morning,
Make the most of today,then.
The quiet of the countryside is true gift to behold.
I have to be home about noon because we have Cub Scouts this afternoon.
Awwwww....more squee!!
Thanks, Moosie!
Good morning. How has your R&R been so far? Have you done a lot of reading? Listening to good music?
Those EYES! LOL!
Good morning Covenantor!
Got any 4’s?
That was pretty interesting, Moosie. I’ve thought about beer being brewed, but not too much about the chemistry involved. I like a good pilsner, but more lagers and ales are available here.
I hear a rumor that there is a micro-brewery going up on Water Street (main street in town) and as soon as I hear it is in place, I will have to go check it out.
*tagline*
‘Slave’ and ‘Master’, respectively
Squee on Demand.....a pay per view service.
The Internet is designed for and run by Catz.
LoL, that’s funny.
Good Afternoon, Covenantor.
The Sun is setting now. Soon be time to go home.:)
LOL! <3
Yes, Moosie. Yes it is! LOL!
Much reading, no music. I got home about noon and have been busy ever since. Before I even put my purse down, my neighbor Vicki came over because she needed a ride to the store, and then it’s been rush rush ever since.
Now it’s time to play Candy Land with Kathleen.
We don't have any active steam in our neck of the woods. Even Steamtown's locos are down for maintenance/inspection. The Reading, Blue Mountain and Northern #425 is even out of commission for inspection although it is rumored she will be back in service for some fall foliage trips later this year. It is unknown if New Hope & Ivyland's #40 is operational right now or not (their website doesn't say.)
One bit of really encouraging news on the steam front is the news revealed in January that the Reading 4-8-4 #2102 (owned by Reading, Blue Mountain and Northern) is right now being rebuilt after sitting in their Port Clinton, PA yard for ever... If that does happen that will give RBM&N a stable of operating steam the same 'size' as that operating in the Norfolk and Southern steam program with one major difference. NS locomotives are owned by the museums (Southern 630 by the Tennessee Valley Railroad Museum and N&W 611 by the Virginia Museum of Transportation) while R&N owns both of these steamers.
In a couple of years the right coast could have as many operating steam locos as the left coast.. ;-)
(Photo from the Reading and Northern 425 facebook page.)
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