1. If you plan on cooking your husband a special meal and go to the supermarket for the ingredients and expect to get a bottle of wine. This law is still enforced to this day. If you want wine you go to what is called the state store. You can get a few bottles of beer in a bar, but anymore you have to go to a beer distributor.

2. Don’t ever expect to be governor if you have been involved in a duel.

3. If you work six days a week and need a new car, don’t expect to buy a car on a Sunday because it is still illegal to buy a car on a summer. In fact, dealerships aren’t even allowed to be open

4. If you are interested in fishing be aware that you should take a fishing pole because it is illegal to catch a fish with your hand. It is also illegal to use dynamite to fish.

5. You can buy a 6 pack of beer at a bar, but more than two you will have to visit our friendly beer distributor.

6.

don’t show up to your wedding drunk as it is illegal for a minister to conduct a ceremony on either a drunk bride or groom. Or if they have cold feet, both may show up drunk.

7. Don’t get too wild at the next wedding in which you go because it is illegal to discharged a gun, revolver, cannon or another explosive at a wedding unless you get married July 4, :0

8. If you sleep on top of a regirator outside, don’t come to Pennsylvania.

9. You can fish on your property without a license, but to hunt on your property you need one.

10.  If you are a woman and sharing a house with quite a few other women to save money on housing, don’t have more than 16 women living there or you have an illegal brothel.

Your first mission is to choose a day when you have plenty of time. The brew will take more than two hours and probably less than three, but if you have a time commitment right after your brew session, you might have a bit less fun because of time pressure. Also, if you experience a setback or slowdown, you might feel an urge to hurry, which is a bad idea around boiling liquids and for sanitary procedures. Take plenty of time; you’re doing this for fun!

Start with a clean kitchen (and be ready to clean it again when you’re done) and check over your equipment and instructions one more time.

Step 2 – Begin the Boil

Fill your kettle about two-thirds full of tap water and put it on your biggest burner on high. As the water gets hot, you can add the malt extract syrup, stirring constantly until the extract is completely dissolved into the water. Some hot water in the can or container will help get all the extract dissolved and into your kettle. After the liquid – now known as “wort” – begins to boil, the rolling action of the boil will keep things mixed up.

So what is malt extract? It is a processed product, yes, and some brewers eventually work their way up to starting with malted grain. But extract is simply barley malt that has been “mashed”; it has had its starch converted to sugar (a variety called, unsurprisingly, maltose) through a natural, temperature-triggered process. Then unusable husks were separated out, and the sweet liquid was concentrated into a syrup. Unhopped malt extract is made of barley and water – that’s all. Put your finger in there and try some – yummy, huh?

Some extracts contain a portion of dark-roasted grain to lead to roasty or coffee-ish flavor; some use malts that have caramel flavor. If you chose dark malt, your ale will be along stout or porter lines. Amber malts lead to amber ales. Light or pale malt makes paler or light beers, but even these will have a nice amber color, like a classic British pale ale.

You will boil this wort for a full hour. One of the main reasons you do this is to ensure that your wort is free of any living organisms that could spoil the finished product. You want brewer’s yeast consuming all that lovely malt sugar, not some funky bacteria that could be floating around your home; if bacteria gets into your wort, it could multiply and create funky flavors. By boiling wort, you’ve created a microbe-free environment. But it is at this point that you want to start thinking about sanitization. You want to be ready when the heat goes off and the wort cools down.

Step 3 – Add Hops

Hops are added early in the boil because the “bitter” component in them takes time to dissolve into boiling wort. Add about an ounce of hops – maybe a bit more if your alpha acid is below 6 percent or if you prefer a high level of bitterness, maybe a bit less if you have a higher alpha hop or want a milder beer. Add the hops when your wort reaches that steady rolling boil after the extract has dissolved fully. You don’t need a food scale to add an ounce of hops. Just estimate as you do when cooking; about half a two-ounce pack is just fine. As you become expert, you also might want to become precise, but don’t worry about a scale until then.

The wonderful hop smell that you get now is actually leaving the wort and being sucked outside by your kitchen fan. Remember that this dosage of hops, usually called the bittering hop, is there to provide the basic “bitter” flavor component. To put that delightful herbaceous aroma back into the wort, you add another dose of hops right at the end of the boil. That way they aren’t in the boil long enough to have their aroma boiled away.

Add your “finishing hops” right as you turn the heat off at the end of the hour – a quarter ounce or more, depending on how psyched you are about hop aroma. Remember, these hops are not in the boil long enough to contribute much bitterness.

Step 4 – Cool the Wort

It is now time to begin thinking about sanitization, because your wort will start to cool as soon as you remove it from the heat. Begin by putting the lid on your kettle.

The volume of liquid you have heated up means that it will retain heat for quite a while. Pop the entire lidded kettle into an ice bath in your sink or bathtub as you sanitize your fermenter. Don’t add ice to the wort, because ice is very likely to have microbes lingering on it. On cold days setting the covered kettle outside in a cold wind or snowbank can help, too. Make sure the lid is securely on and wort stays sanitary.

Step 5 – Sanitize

From this point on, you must provide an environment as free of microbes as you can for your wort. Anything that touches wort – funnel, strainer, fermenter, airlock – must be sanitized via heat or via a solution. Fortunately, a very effective sanitizer can be made from a dirt-cheap product that you are likely to already have: non-lemon-scented liquid chlorine bleach (sodium hypochlorite).

Pour a half cup into your fermenter (whether it’s a glass carboy or food-grade plastic bucket) and fill it to the top with cold tap water. Exposing the solution to your beermaking apparatus for at least 15 minutes will kill any unwanted microbe that could spoil your beer. After the sanitizing soak, give the items a thorough rinse to get rid of the chlorine remnants. Residue can leave very unpleasant flavors.

Use this solution to sanitize your airlock, funnel, drilled stopper, and strainer as well as your fermenter. At bottling time, next week after fermentation, fill your plastic bottling bucket with a new batch of sanitizer and use it for bottles, caps, and your siphon hose.

Homebrew supply stores often carry no-rinse sanitizers, which eliminate the risk of contaminants in the rinse water and the extra step of rinsing.

Step 6 – Transfer to Fermenter and Pitch Yeast

Empty and thoroughly rinse your fermenter. Then add the wort and top up with cold tap water. You can use preboiled water from the day before if you are concerned about chances of contamination from your water. You also can use pre-chilled water if you want. Water right out of the tap will probably be just fine, however.

Pour your cooled wort from the kettle right into the fermenter. If you are fermenting in a carboy, you’ll need the sanitized funnel. If you used leaf hops, you’ll need to use the strainer to get them out; pelletized hops tend to go right through the strainer, but that’s okay, too. A brewing helper is very useful at this stage to hold the funnel and steady the fermenter as you pour. Shake the carboy or stir the bucket with a sanitized long spoon.

Glass carboys are almost never tempered. The more you can cool the wort in the kettle before pouring the better. The wort needs to be cooled prior to transferring. Ale yeast is most comfortable in the low 70s, so you’ll have to wait until your wort is near that temperature before you add yeast anyway. A quick way to check: Put one hand on your forehead and one on your fermenter. When the wort is cooler than you, you can pitch. The temperature will gradually decline to ambient over the next few hours.

Before pitching the yeast, stir and shake your carboy to get as much air into the cooled wort as possible. Now you can simply add the package of yeast to the wort right out of the envelope, or after rehydrating it for 15 minutes in a cup of boiled, cooled water. Put on the lid and airlock and relax. You have about a week before bottling time.

Step 7 – Fermentation

The moment you add yeast, the wort is one step away from becoming beer. The yeast cells you added first turn to dissolved oxygen in the wort (which came from your pouring, shaking, and stirring) and over a period of the next several hours begin to multiply. After their numbers have increased, they begin to consume the sugars from the malt extract and produce alcohol and CO2. This activity, fermentation, can be very dramatic. Bubbles rise, the beer moves around in sinuous convection currents (which glass carboys allow you to see well – you might find yourself hypnotized for hours) and a scary-looking dirty foam called kraeusen (kroy’ zen) rises on the surface.

On day two or three, the activity will be so furious that kraeusen is often pushed right through the airlock. For this reason many brewers make a “blowoff tube” out of their racking cane. They put the short end into the hole of their drilled stopper and run the long end down to a jar of water. This “oversized airlock” means that any kraeusen that rises out the top will end up in the water jar, but fruit flies or microbes can’t get upstream and back to the beer. Because of blowoff, don’t store your fermenter on carpet!

Fermentation can be as quick as a couple of days or can go on for two weeks. A warmer spot tends to speed things up, some strains of yeast are faster or slower than others, and stronger worts (more extract per five-gallon batch) might take longer. When the bubbles in your airlock have slowed to fewer than one per minute, you are probably ready to bottle. Take a look at the wort. If it seems hazy, the yeast has not quite finished settling. If it seems deep colored and more clear than it was during the active (primary) phase, then the following has happened: The yeast consumed the available sugar, became dormant, and settled to the bottom of the vessel. It’s finished beer! Time to bottle and condition.

Step 8 – Bottling and Conditioning

You’re getting closer to quaffing time! Next you’re going to transfer the finished but unconditioned beer (flat – no carbonation) to an intermediate vessel, the bottling bucket, that contains priming sugar, in this case two-thirds cup of corn sugar (dextrose). Leave the thick layer of dormant yeast and hop residue behind in the fermenter.

From the bottling bucket fill each bottle, again with a siphon, then cap each one. The remaining yeast in the beer will begin a small refermentation in each bottle, consuming the primings, and the CO2 produced will remain dissolved in the beer because the crown cap seals the vessel, preventing the CO2 from escaping to the atmosphere. This “bottle conditioning” that you are performing produces fine, natural bubbles. Just ask any French Champagne maker, because they use a similar technique.

A day or two before bottling, move your fermenter up to a table. To siphon, the vessel you are emptying must be above the top of the vessel to which you are siphoning. If you move the fermenter a day or so before you siphon, you will allow any sediment you stirred up to resettle.

If you have never run a siphon before, you should practice this a few times with plain water. First, slide your sanitized 6-foot vinyl siphon hose on to the short (or “handle”) end of your racking cane. Sanitize and rinse the assembly, then fill it with clean water, keeping your nice, clean thumb over the hose end. Then, invert the cane and plunge it smoothly into your fermenter or practice water vessel. When you lower the hose end to below the tabletop where your “siphoning from” vessel is, liquid will flow downhill and out the end of the hose.

Once you can do this smoothly, boil one to two cups of water and add your two-thirds cup of corn sugar. Boil for 10 minutes, until the sugar is fully dissolved and you know you have a sterile solution. Pour this into your sanitized bottling vessel, and siphon the beer on top, stirring it gently to mix in the priming solution. (The first liquid, water in the hose and cane, can be caught in a small jar and thrown away – you will see the color change as the beer flows down the line.) Leave most of the thick layer of sediment behind in the fermenter – you’ll clean it out after your crown caps are crimped on.

Now, lift the priming vessel to the table and restart your siphon to fill sanitized bottles. You can use a bottle filler with a spring-loaded valve on the end, but crimping the flow as one bottle fills before moving to the next bottle and uncrimping can work well. Fill each bottle to about one inch of headspace below the top, and crimp on a sanitized crown cap. Then, just keep the bottles at room temperature for another 10 days or so, while the yeast consumes the priming sugar, and chill a couple down! When you pour, leave the yeast sediment behind in the bottle.

Your beer will be natural and could not possibly be fresher. It will have hops that you chose because you liked the aroma or the name. It will help you determine what you like, so you can move toward your ideal on your next batch. It will most likely be among the best beers you ever tried.

Cheers!
Also with us are often organized in a beer drinking contest, but as it happens, we focus more on quantity. In Japan, the unique ability to build (as at all) a little more creative. Have you ever tried to drink half a liter of well-chilled beer on ex? Already thetask itself is difficult, but if you can, every second, you can shake hands with a lady (orlord?) In the video.

Japanese, which looks like a Japanese, it is literally a second swallows large beer,how could nechumelilo. Incredible piece of highly evaluate and applaud, but on theother hand, we believe that the ambassador of our country would be with his abilitiesin the country could take a sunset. The Japanese would certainly pacifier, how to itselfpoldecákov can huddle average Easterlings no signs of intoxication, orunconsciousness. Their home videos can be sent to the address horylesypripimesiJapanese (at) fučiminavaja.com.

I had just moved to a day shift job, from the evening shift.  Things went pretty well.  I knew that there was a lot of political backstabbing and underhandedness, which is something that can often be said about any shift work position.  It’s just typical politics of that type of environment.  What I was unaware of, was the lack of integrity, honor, and dignity of the entire facility I worked in, and yes, even the department itself.  After being in my position for nearly nine months, I had ended up having to report misconduct by another officer.  Not only did I witness it, but so did two other officers, who did the same.  Everyone was talked to, the officer herself was never disciplined, even though it was a serious breach of security and protocol, and when the time came for me to be talked to by my supervisors, I was informed that the biggest problem in the housing unit I worked in, was that it was mostly female (!!), and that I needed to remember that it was that supervisor, not the one that was there the day the incident happened, who completed my performance evaluations and logs, and that I needed to report things only to him.

Threats, discrimination, all within a 10 minute talk with two supervisors.  I reported the incidents, angry that they would make such statements to me.  They both admitted to their statements, and I was told, by the Major, that the most they would do is discuss it with the supervisors and tell them not to repeat the actions.  I was told I could escalate the issue if I didn’t feel that was sufficient.  I chose to escalate it.  After all, I was aware that both of them had done this before, had a record of it!

After another investigation process, I was called into the office of the deputy warden.  She informed me that neither had had this problem before, and she felt it was all a misunderstanding.  She told me that I could continue escalating it, but that the institution wasn’t going to do any more than just talk to the two of them.  I finally signed off on the paper, feeling completely defeated and violated.  Who cares about the subordinate, anyway, right?  I later found out that it was all supposed to be sent to the central office within 72 hours of the receipt of the claim.  It was never done.  It was never investigated properly.  I never had the chance to have the resolution I deserved.

A few weeks later, after other problematic incidents, I ended up filing paperwork on another coworker, who had been following me around both in and outside of work.  I didn’t file it myself at first, but had simply asked a coworker if she saw the same things I did.  She did, and then later discussed it with a supervisor, in fact, one of them I had had problems with previously.  It was turned into a big ordeal, which I was made to write a report on, and was later counseled about.  Nevermind that he HAD been following me around, I was just a nutcase. 

Again, a few weeks later, another coworker began trying to get close to me, physically, trying to make casual contact with me, dig into my personal affairs.  I reported his actions, and they admitted, they could see on the cameras that I was uncomfortable.  Yet they found the issues with him to be “unfounded” as well!  Isn’t being made to feel uncomfortable in the workplace the DEFINITION of harassment?  Again, I was interviewed, and counseled about making false reports, and then told by a captain that perhaps I should see a counselor for help with asserting myself to others, so that instead of reporting these things, I could just say something to the person making me uncomfortable.  Seriously!?

Now I have since terminated my employment with the department.  I did so simply because they were threatening me with discipline, when I haven’t even done anything wrong.  I was trying to stand up and do the right thing, always thinking, if I don’t, then how many other people will suffer at the hands of these people, until someone DOES stand up?  I guess it doesn’t matter how many suffer though, not to the department, as long as they keep their “good ol’ boys” system working.  I guess if you aren’t female and willing to sleep with anyone out there, the bottom line is, don’t apply.  You’ll be working in hell if you do.

Drinking…It’s accepted in our society, and yet so dangerous. Of course, you notice i am not writing about plain water. If you thought so, i won’t link you anywhere else, but of course, this article is about the use and abuse of alcohol.

I got the idea of writing this article since i last Saturday went to a party, drunk too much and puked twice. You get to see the horror of too much alcohol, how much it destroys. But then why, is it used by so many people?

Alcohol is  mostly used for gaining pleasure. Not the alcohol itself gives the pleasure, because it doesn’t really taste nice, but the effect on your brains is overwhelming, like a real strong drug. After 1 glass of alcohol, you feel the sensation inside of you. After somewhat 4 glasses, you get tipsy. Tipsy is the fun state of mind you reach after a little amount of alcohol. You begin getting more open, more social, and u talk a lot. This is my main motive. After somewhat 8 glasses, you get too tipsy, which leads the way to being drunk. When you’re drunk, your motorics get worse. Standing and walking in straight lines gets hard, and stalking is still easier. After some more glasses, you get real drunk. This is dangerous. You can fall, you won’t be able to control yourself, you can only talk gibberish, you don’t think straight, you notice pretty much nothing around you. Being real drunk also gets you to the worst part: Puking. Puking is a reaction to your body, that wants to get rid of toxins quickly, so it throws them out. This is exactly what puking is: throwing out the toxic alcohol. If you go on even more, you can get in a comatose. This is dangerous, and can lead to your death.

Seeing these pretty bad results of drinking, why do people (like me) still drink too much?

The answer is easy. Drinking gives you guts, makes you more social, gets you to do stupid stuff that you even might like. To me, drinking is the portal to girls. If i drink, i can talk to them, i could even be able to kiss them. But kids, don’t take too much of this notice. If it goes wrong, it goes terribly wrong, and you will be weak and hurt. I say: stay at 4 glasses, no more, and you’ll be more social, but still know what you’re doing. Don’t let the psychological idea of getting guts make a fool out of you! Be warned!

We have Labor Day off because well Its Labor Day. Labor means to work and Labor Days point is basically to give all those hard workers in our country a nice hard earned day off. The first Labor Day was celebrated in New York, New York in 1882. Many consider Labor Day to be the last day of summer and usually celebrate with a cookout or a nice cold beer.

                Personally, my family every year has a huge picnic with even the extended family. We like to celebrate our independence this day as well and just our overall wellbeing.  After the picnic we usually go home to watch the first football game of the year for the NFL. Many NCAA sports and the NFL mark Labor Day as the start of their seasons. These events just add for an awesome fun day for all the hard workers that help make America, America.

A lot of my friends believe that going to clubs is the only fun they can get. Yes, it is fun sometimes. but, going every week? that’s boring.

I don’t dance, I have to scream a person that’s next to me so he or she can hear me, I can’t open my eyes because there are like 300 people smoking. The worst part is to see how many kids (17, 16 even 15 yo) can’t control alcohol. When a 16yo kid told me he could drink 10 times more than me I laughed. After 4 beers he was drunk.

I don’t like how many feel older because:

“I went to the party oh yeah!”  

“I kissed him because I was so drunk oh yeah”

“I am a serious and grown up person because I drank a beer and maybe two oh yeah”

This should not be permitted, it is illegal. But of course, clubs make lots of money. Police do nothing and if they do it doesn’t last more than two weeks.

I like beer, rum, whisky but I don’t think that being free is to drink because you can. Or being sociable is to go every fucking Friday to drink with your friends to some club and if you don’t you’ll be boring and unsociable.

Party is really fun, but I don’t think that is the best and only thing. There are thing funnier than hangovers.

A pub with two pub signs, depicting its original owners.

One presents us with John Shaw, the landlord. In those days, from 1738, the pub was known as John Shaw’s Punch House. The other, labelled with the name ‘Molly’ is actually a portrait of his house-keeper and chief bar-maid, Molly Owen, who had a fearsome no nonsense reputation, especially when it came to closing time, which was 8 pm most evenings. Anyone still drinking, or dawdling around when Molly wanted to lock up was likely to get her broom applied with speed and force to the backside as incentive to leave. Students would often take unwary friends along to laugh at them when they were set upon by Molly.

Sinclairs, like its sister pub, The Old Wellington (which also has two signs) was relocated from Shambles Square following the IRA bombing of Manchester in 1996. This was their second relocation – the first had been to make way for the new shopping centre known as The Arndale.

John Sinclair turned the Punch House into an Oyster selling house in 1845. You can still dine on oysters there today. One lady, by the surname Spittlewick, who frequently gorged on the aphrodisiac shellfish, is rumoured to have choked to death on a pearl there though this seems unlikely.

The establishment was one of the first to sell seafood in a drinking establishment in Manchester.  Local businessmen, trade guild entrepreneurs, Jacobites and raconteurs, frequented it.

Unusually for a Manchester pub, set in Old Lancashire, Sinclairs mainly sell Yorkshire ale, Sam Smith’s.

Sources – Nick Burton – Exploring Manchester 1996 Sigma Press.  Barry Worthington – Discovering Manchester 2002 Sigma Press

Arthur Chappell

Liverpool Road, Castlefield, Deansgate, Manchester.

A large heavy looking ox viewed from the side. The sign is misleading as the pub was originally called The Oxnoble, a variety of potato. The potato was brought into Manchester by river near here so many customers were potato pickers in the early 19th century.

The bar once had a singing room, reserved or rented out for choir practice.

The Oxnoble used to have its own unique pub pastime, called Trial by Judge & Jury. Locals would form themselves into arresting officers, and turn the main lounge into a makeshift courthouse, where twelve drinkers would form a jury, and another would preside as the judge. Other drinkers could then present a friend on some minor misdemeanour, for trial, and if found guilty, the accused would have to be fined into buying drinks for his friends. The mock trials were never sinister or malicious, and crimes might include not wearing one’s best shoes on a Sunday. The event was seen as tremendous fun while it was run.

Sources – Derek Brumhead & Terry Wyke – A WALK ROUND CASTLEFIELD 1989 Manchester Polytechnic Press. And Frank Heaton – THE MANCHESTER VILLAGE – DEANSGATE REMEMBERED 1995 Neil Richardson Press

Arthur Chappell