PPT-Overview of MASH

MASH training What is a MASH Multi Agency Safeguarding Hub A MASH is a centre which brings together agencies and their information in order to identify risks to children at the earliest possible point . 50 Curried Mutton rice peas slaw 575071350 Roast Pumpkin Coconut Potato Chickpea Curry with roti or rice peas 57507850 Rainbow Salad roasted pumpkinsliced red onion red pepper juicy mango avocado toasted coconut 64258akes a mild scotch bonnet and coukfood Slow cooker beef brisket with bean mash Ingredients For the beef brisket 15kg3lb 5oz beef brisket joint salt and freshly ground black pepper 2 onions thinly sliced 3 fresh bay leaves 350ml12fl oz Irish st Society of Barley Engineers. 4/4/2012. Guy Shobe. Opening this summer!. Must be the water!. San Diego has great water for brewing???. Differs in every part of the county, but in general, it is relatively hard water (high mineral content), high ph, with high amount of sulfate. J. deLange. MBAA District Mid Atlantic Fall Meeting, . Frederick, MD. 8-9 November 2013. Background. Brewers who study water do so with 2 goals in mind:. G. etting mash pH into proper range. Adjusting ‘stylistic ions’ for desired flavor. homebrewing. Why?. Water makes up 90-95% of finished beer. With minimal money and effort, tweaking water chemistry can help transform an okay beer into a great beer!. “If it tastes good, brew with it” is not necessarily true. Good tasting water can make bad beer.. Silicon Valley . Sudzers. What this talk is about. Why do we care about water?. Basics about flavor ions. Equipment for . building water. Overview of brew day prep and process. What this talk isn’t about. SCOHTS Meeting . FHWA memo. See other slide.. Independent Reviews of Federal-Aid Reimbursement Process for Roadside Safety Hardware . GAO . Volpe. Select Group of Qs . and . As . What is the definition of “portable”? When pre-cast concrete barrier is attached to the roadway surface, is it “portable”? . Agenda . Kettle sour. Mash, . sparge. , and collect wort. 2 options . Pitch lactobacillus, sour, then boil . Boil then pitch Lactobacillus. SBB best practices. Sour then boil – drop . ph. to 4.5 with food grade lactic or phosphoric acid. Alex Brehm. Oregon Brew Crew. @. BrehmBucks. . Establishing Credibility. Who is Alex?. Speech & Debate Instructor/Coach at Lower Columbia College (Longview, WA). Oregon Brew Crew Education Chair. Manual . for Assessing Safety Hardware (MASH) 2016. Update from the Technical Committee on Roadside Safety. Chris Poole, Iowa DOT. MASH. and Implementation Agreement . <Presenter’s Information>. Brad Smith, PhD. 1. A Variety of Features. Creating a good equipment profile. Building recipes and using ingredients. Using tools to adjust your recipe. Mash and yeast starter calculations. Brew day features . WORT PRODUCTION BREWING + DISTILLING CENTER, INC . Wort Production WORT Solution of fermentable sugars Glucose Maltose Maltotriose Produced by MASHING Solution that YEAST is added for FERMENTATION Pale AleFermentables8lb US Pale 2 row1lb Crystal 10LHop Additions60 min1oz Falconers FligOt 7Fs98 AAFlame Out1 oz Falconers FligOt 7Fs 98 AAYeastWLP 001California Ale YeastIdeal fermentation temperatu August 2013. Aaron Hanson. The composition of minerals and salts in your brewing water affects pH. Mostly applicable for all-grain. Contribute flavor. Why is water chemistry important?. Mash pH and alkalinity.