<html><body><div style="color:#000; background-color:#fff; font-family:bookman old style, new york, times, serif;font-size:10pt"><div style="RIGHT: auto"><SPAN style="RIGHT: auto">Beautiful! I had a just a meeting which part was proposal for building a small pilot fermentation facility. Now I'm coming back home and I'm looking forward to have more questions and talk about your and others experiments in next few days. I did not know that the ginger beer plant makes alcohol at such a concentration, my one was very low on ethanol. Concerning tamarind, amazing, I really love it for flavouring, the rest I will comment and talk about later on.</SPAN></div>
<div style="RIGHT: auto"><SPAN style="RIGHT: auto"></SPAN> </div>
<div style="RIGHT: auto"><SPAN style="RIGHT: auto">Sincerely,</SPAN></div>
<DIV></DIV>
<DIV> </DIV>
<div style="RIGHT: auto">Frantisek Algoldor Apfelbeck</div>
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<div style="RIGHT: auto"> </div>
<div style="RIGHT: auto">PS I am very slowly working on a project of experimental incubator one of the purposes is to make soy beans based ferments like tempeh, miso, nato etc.<VAR id=yui-ie-cursor></VAR><BR style="RIGHT: auto"></div>
<DIV style="RIGHT: auto">biotechnologist&kvasir and hacker</DIV><BR>
<div style="RIGHT: auto"><BR style="RIGHT: auto"></div>
<DIV style="RIGHT: auto">http://www.frantisekapfelbeck.org</DIV>
<div style="RIGHT: auto"><BR style="RIGHT: auto"><BR></div>
<DIV style="RIGHT: auto">"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi<BR><BR>
<DIV style="FONT-FAMILY: bookman old style, new york, times, serif; FONT-SIZE: 10pt">
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<DIV style="BORDER-BOTTOM: #ccc 1px solid; BORDER-LEFT: #ccc 1px solid; PADDING-BOTTOM: 0px; LINE-HEIGHT: 0; MARGIN: 5px 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; HEIGHT: 0px; FONT-SIZE: 0px; BORDER-TOP: #ccc 1px solid; BORDER-RIGHT: #ccc 1px solid; PADDING-TOP: 0px" class=hr contentEditable=false readonly="true"></DIV><B><SPAN style="FONT-WEIGHT: bold">From:</SPAN></B> Lewis Scaife <lewis.scaife@gmail.com><BR><B><SPAN style="FONT-WEIGHT: bold">To:</SPAN></B> Frantisek Apfelbeck <algoldor@yahoo.com> <BR><B><SPAN style="FONT-WEIGHT: bold">Cc:</SPAN></B> "tastebridge@lists.noisebridge.net" <tastebridge@lists.noisebridge.net> <BR><B><SPAN style="FONT-WEIGHT: bold">Sent:</SPAN></B> Thursday, March 7, 2013 2:02 PM<BR><B><SPAN style="FONT-WEIGHT: bold">Subject:</SPAN></B> Re: Tastebridge Digest, Vol 32, Issue 3<BR></FONT></DIV><BR>
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<DIV dir=ltr>hey, Frantisek and all - nice to read about your brewing escapades.
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<DIV>surprisingly, the ginger beer plant product was more alcoholic than most beer, by my very scientific "estimation of inebriation." i purchased my plant from the source you reference (judging by the price) and enjoyed working with it - though it is more labor intensive than kombucha. my plant never really grew - possibly because my room temperature is too cool. i am considering building a larger incubator - i have a small one for tempeh and lactic acid ferments.</DIV>
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<DIV>the beer was great. i made a couple varieties - plain old ginger, galangal + kefir lime leaf and thai chili, and an apple cider beer. they were all delicious but i had unpredictable success with carbonation. </DIV>
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<DIV>the most recent of my competing interests has been flavoring kombucha vinegar. i'm making tamarind, galangal, ginger, thai chili, lemongrass, star anise, mint, and thai basil. </DIV>
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<DIV class=yiv1834431106gmail_quote>On Wed, Mar 6, 2013 at 5:15 PM, Frantisek Apfelbeck <SPAN dir=ltr><<A href="mailto:algoldor@yahoo.com" rel=nofollow target=_blank ymailto="mailto:algoldor@yahoo.com">algoldor@yahoo.com</A>></SPAN> wrote:<BR>
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<DIV style="FONT-FAMILY: bookman old style, new york, times, serif; FONT-SIZE: 10pt">
<DIV style="FONT-SIZE: 10pt"><SPAN>Hi Lewis&all,</SPAN></DIV>
<DIV style="BACKGROUND-COLOR: transparent; FONT-STYLE: normal; FONT-SIZE: 13px"><SPAN>Sounds really nice, I was thinking about getting this culture already but did not because of high cost (I could kind of efford it, but I do not agree with the high price from my point of view - more than 20 or 25 EU for starting culture).</SPAN></DIV>
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<DIV style="FONT-SIZE: 10pt"> </DIV>
<DIV><FONT size=+0>The ginger beer which you made based on ginger beer plant is mostly non alcoholic right? I do non alcoholic ginger beers based on kombucha, water kefir and milk kefir whey, I like especially ones from dark brown sugar, of course if I can effort I love honey base ...</FONT></DIV>
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<DIV><FONT size=+0>Anyway please let me know how is it with the alcohol content based on ginger beer plant flavour and many thanks for tip!</FONT></DIV>
<DIV><FONT size=+0><BR></FONT></DIV>
<DIV><FONT size=+0>Sincerely,</FONT></DIV>
<DIV style="FONT-SIZE: 10pt"><BR></DIV>
<DIV style="FONT-SIZE: 10pt">Frantisek Algoldor Apfelbeck<BR><BR></DIV>
<DIV style="BACKGROUND-COLOR: transparent; FONT-STYLE: normal; FONT-SIZE: 13px">PS I was "house sitting" the ginger beer plant culture for a friend in Seoul for three weeks and one of the batches which I done was really beautiful, one of the most tasty ferments which I have done till now ...</DIV>
<DIV style="BACKGROUND-COLOR: transparent; FONT-STYLE: normal; FONT-SIZE: 13px"><BR></DIV>
<DIV style="FONT-SIZE: 10pt">biotechnologist&kvasir and hacker</DIV><BR><BR>
<DIV style="FONT-SIZE: 10pt"><A href="http://www.frantisekapfelbeck.org/" rel=nofollow target=_blank>http://www.frantisekapfelbeck.org/</A></DIV>
<DIV style="FONT-SIZE: 10pt"><BR><BR></DIV>
<DIV style="FONT-SIZE: 10pt">"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi<BR><BR>
<DIV style="FONT-SIZE: 10pt">
<DIV style="FONT-SIZE: 12pt">
<DIV dir=ltr><FONT face=Arial>
<DIV style="BORDER-BOTTOM: #ccc 1px solid; BORDER-LEFT: #ccc 1px solid; PADDING-BOTTOM: 0px; LINE-HEIGHT: 0; MARGIN: 5px 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; HEIGHT: 0px; FONT-SIZE: 0px; BORDER-TOP: #ccc 1px solid; BORDER-RIGHT: #ccc 1px solid; PADDING-TOP: 0px" class=hr contentEditable=false readonly="true"></DIV><B><SPAN style="FONT-WEIGHT: bold">From:</SPAN></B> "<A href="mailto:tastebridge-request@lists.noisebridge.net" rel=nofollow target=_blank ymailto="mailto:tastebridge-request@lists.noisebridge.net">tastebridge-request@lists.noisebridge.net</A>" <<A href="mailto:tastebridge-request@lists.noisebridge.net" rel=nofollow target=_blank ymailto="mailto:tastebridge-request@lists.noisebridge.net">tastebridge-request@lists.noisebridge.net</A>><BR><B><SPAN style="FONT-WEIGHT: bold">To:</SPAN></B> <A href="mailto:tastebridge@lists.noisebridge.net" rel=nofollow target=_blank
ymailto="mailto:tastebridge@lists.noisebridge.net">tastebridge@lists.noisebridge.net</A> <BR><B><SPAN style="FONT-WEIGHT: bold">Sent:</SPAN></B> Thursday, March 7, 2013 6:41 AM<BR><B><SPAN style="FONT-WEIGHT: bold">Subject:</SPAN></B> Tastebridge Digest, Vol 32, Issue 3<BR></FONT></DIV><BR>Send Tastebridge mailing list submissions to<BR> <A href="mailto:tastebridge@lists.noisebridge.net" rel=nofollow target=_blank ymailto="mailto:tastebridge@lists.noisebridge.net">tastebridge@lists.noisebridge.net</A><BR><BR>To subscribe or unsubscribe via the World Wide Web, visit<BR> <A href="https://www.noisebridge.net/mailman/listinfo/tastebridge" rel=nofollow target=_blank>https://www.noisebridge.net/mailman/listinfo/tastebridge</A><BR>or, via email, send a message with subject or body 'help' to<BR> <A href="mailto:tastebridge-request@lists.noisebridge.net" rel=nofollow target=_blank
ymailto="mailto:tastebridge-request@lists.noisebridge.net">tastebridge-request@lists.noisebridge.net</A><BR><BR>You can reach the person managing the list at<BR> <A href="mailto:tastebridge-owner@lists.noisebridge.net" rel=nofollow target=_blank ymailto="mailto:tastebridge-owner@lists.noisebridge.net">tastebridge-owner@lists.noisebridge.net</A><BR><BR>When replying, please edit your Subject line so it is more specific<BR>than "Re: Contents of Tastebridge digest..."<BR><BR><BR>Today's Topics:<BR><BR> 1. Re: suggestions for alcoholic ginger beer experiments<BR> (Lewis Scaife)<BR><BR><BR>----------------------------------------------------------------------<BR><BR>Message: 1<BR>Date: Wed, 6 Mar 2013 13:40:48 -0800<BR>From: Lewis Scaife <<A href="mailto:lewis.scaife@gmail.com" rel=nofollow target=_blank ymailto="mailto:lewis.scaife@gmail.com">lewis.scaife@gmail.com</A>><BR>Cc: tastebridge tastebridge <<A
href="mailto:tastebridge@lists.noisebridge.net" rel=nofollow target=_blank ymailto="mailto:tastebridge@lists.noisebridge.net">tastebridge@lists.noisebridge.net</A>><BR>Subject: Re: [Tastebridge] suggestions for alcoholic ginger beer<BR> experiments<BR>Message-ID:<BR> <<A href="mailto:CAOaAozZ5UpdrzRdRnb3dMVMBJDgvdCPsze4Zhv9a67W_Hg2yRw@mail.gmail.com" rel=nofollow target=_blank ymailto="mailto:CAOaAozZ5UpdrzRdRnb3dMVMBJDgvdCPsze4Zhv9a67W_Hg2yRw@mail.gmail.com">CAOaAozZ5UpdrzRdRnb3dMVMBJDgvdCPsze4Zhv9a67W_Hg2yRw@mail.gmail.com</A>><BR>Content-Type: text/plain; charset="iso-8859-1"<BR><BR>regarding ginger beer, i spent much of 2012 making gb using an authentic gb<BR>plant.<BR>highly recommended over yeasted versions.<BR><BR><BR>On Wed, Mar 6, 2013 at 4:24 AM, Richard Conroy <<A href="mailto:richard.conroy@gmail.com" rel=nofollow target=_blank
ymailto="mailto:richard.conroy@gmail.com">richard.conroy@gmail.com</A>>wrote:<BR><BR>> Hi Frantisek,<BR>> I have done quite a lot of alcoholic ferments using ginger, and started<BR>> out much the same as the way you did. I have since moved on to making my<BR>> ginger beer with malt extract/all grain, and hopping it just like any other<BR>> beer.<BR>><BR>> Also using honey rather than refined sugar is another trick that I really<BR>> like, I use it for honey ginger wines where I want to have a higher alcohol<BR>> strength beverage (~8-10% ABV). Ginger + Honey + Red soft fruits & berries<BR>> (especially plums) = AWESOME.<BR>><BR>> Standard advice with alcoholic ferments is to ferment until complete and<BR>> resweeten/prime when the yeast is done. The higher the strength, the longer<BR>> you will need to leave it age and develop flavour, but they also preserve<BR>> longer. You will need a
hydrometer/refractometer. If you bottle too early<BR>> you can get some interesting bottle bombs.<BR>><BR>> Many of the components of ginger, including its fieryness are in my<BR>> experience very volatile, and blow out your airlock when you do alcoholic<BR>> ferments.<BR>><BR>> I am thinking of trying to introduce more of it at batch priming time<BR>> instead (but I dont do batch priming currently). The theory is that you add<BR>> your priming sugar into a solution, and siphon your ferment onto it. Leave<BR>> until it fully mixes and then bottle with that. Your priming solution can<BR>> contain more than just water, and you can use it to introduce flavour kicks<BR>> or volatile aromas lost during fermentation. Haven't tested this yet.<BR>><BR>> I have haphazardly taken down odd notes and photos here:<BR>> <A href="https://www.facebook.com/The.Sum.of.all.Beers" rel=nofollow
target=_blank>https://www.facebook.com/The.Sum.of.all.Beers</A><BR>><BR>> Been meaning to store this in somewhere more ordered, but life is a bit<BR>> too busy at the moment.<BR>><BR>><BR>><BR>><BR>><BR>><BR>> On Tue, Mar 5, 2013 at 8:14 AM, Frantisek Apfelbeck <<A href="mailto:algoldor@yahoo.com" rel=nofollow target=_blank ymailto="mailto:algoldor@yahoo.com">algoldor@yahoo.com</A>>wrote:<BR>><BR>>> Hi Michael,<BR>>> Many thanks for tips! I will get back to your email most likely tomorrow.<BR>>> Just for now I've relocated to South Korea, specifically to the island<BR>>> called Jeju. Beautiful location but I have not found a brewing shop here<BR>>> yet so I have to be minimalistic.<BR>>><BR>>> Anyway talk to you more tomorrow and once more thanks for your tips.<BR>>><BR>>> Sincerely,<BR>>><BR>>> Frantisek Algoldor Apfelbeck<BR>>><BR>>>
biotechnologist&kvasir and hacker<BR>>><BR>>><BR>>> <A href="http://www.frantisekapfelbeck.org/" rel=nofollow target=_blank>http://www.frantisekapfelbeck.org/</A><BR>>><BR>>><BR>>> "There is no way to peace, peace is the way." Mohandas Karamchand Gandhi<BR>>><BR>>> ------------------------------<BR>>> *From:* Michael Lyons <<A href="mailto:cprmichael@yahoo.com" rel=nofollow target=_blank ymailto="mailto:cprmichael@yahoo.com">cprmichael@yahoo.com</A>><BR>>> *To:* Frantisek Apfelbeck <<A href="mailto:algoldor@yahoo.com" rel=nofollow target=_blank ymailto="mailto:algoldor@yahoo.com">algoldor@yahoo.com</A>><BR>>> *Sent:* Tuesday, March 5, 2013 3:46 PM<BR>>> *Subject:* Re: [Tastebridge] suggestions for alcoholic ginger beer<BR>>> experiments<BR>>><BR>>> Thanks for asking. I've have quite a bit of experience brewing though<BR>>> hardly
consider myself to be an expert. I applaud you for brewing an<BR>>> alcoholic drink that is not beer. Personally, I stopped brewing beer a few<BR>>> years ago when the price of ingredients doubled and it became cost<BR>>> prohibitive for me.<BR>>><BR>>> First of all, there are many reasons to not use baking yeast, and many<BR>>> types of yeast to choose from which have different qualities you can take<BR>>> advantage of. One of these qualities is the alcohol concentration at which<BR>>> the yeast attenuates ie. stops functioning. Another quality is how well<BR>>> the dead yeast flocculate and settle out of the liquid.<BR>>><BR>>> Another substance you might want to consider is Yeast Nutrient, which is<BR>>> inexpensive. I have used it when I have brewed hard cider, which doesn't<BR>>> have the natural nutrients that beer wort does.<BR>>> The quantity of yeast
you use is not particularly relevant since the<BR>>> yeasties multiply and theoretically one yeast cell could (eventually)<BR>>> ferment any amount of beverage. Asking at brew shop is a good idea.<BR>>> Also keep in mind that yeast are reusable, so you can save some of the<BR>>> used yeast in a suitable, airlocked bottle. A really fun thing to do is<BR>>> to have a fresh batch ready for ferment when you siphon off the finished<BR>>> brew off the old yeast. Dump the fresh batch on top of the old yeast and it<BR>>> will take off full bore in an couple of hours.<BR>>><BR>>> As for adjusting the sweetness, I suggest using a non-fermenting<BR>>> sweetener, like stevia or lactose. I remember having a problem with a cider<BR>>> I made that would not stop fermenting. I had let it ferment until the yeast<BR>>> stopped, but it ended up tasting incredibly dry. When I added more sugar
to<BR>>> get the right sweetness, the yeast would re-activate and within a week or<BR>>> two the sugar would be gone and the cider would be too dry again.<BR>>><BR>>> If you are using brown sugar for flavor, remember that it is white sugar<BR>>> mixed with molasses, and you might as well use white sugar and add molasses<BR>>> for flavor.<BR>>><BR>>> Speaking of flavorings, it is often best to add them after the<BR>>> fermentation. When I tried making a cherry cider, all of my great cherry<BR>>> flavor I'd added before fermenting went up in the bubbles my yeast gave<BR>>> off while it was working on the sugar during fermentation.<BR>>><BR>>> As for water, remember that Anchor brewery and I think speakeasy too, use<BR>>> straight SF tap water. Fine product from Hetch Hetchy. Great taste and fine<BR>>> to brew with. Chlorine & flouride and inconsequential no
need to filter,<BR>>> sanitize or mess with the water from the tap; "they" already do that.<BR>>><BR>>> As for fermentation vessels, most people I know use either 5 gallon food<BR>>> grade plastic buckets with lids or glass carboys. Fermentation locks are<BR>>> necessary to keep out bacteria and errant yeast, especially during the<BR>>> later stages of the fermentation when the yeast is not throwing off so much<BR>>> CO2. Many of us rig up a blow off tube for the first part of the<BR>>> fermentation because ordinary locks can get clogged with vigorously<BR>>> bubbling yeast and blow out..<BR>>> Fyi, we have all this gear at Noisebridge.<BR>>><BR>>> I have no idea what temperature 25C is, but the nice thing about living<BR>>> where we do is that yeast like it too. 60-70F. I would be leery of using a<BR>>> submersible pump, since the brew is not
circulating and you're likely to<BR>>> get part of the batch too hot. Traditionally we keep blankets around the<BR>>> brewing vessel and they make electrically heated wraps for fermentation<BR>>> containers.<BR>>><BR>>> Well that's my two cents. Good luck and let me know if you have any more<BR>>> questions or would like any other help.<BR>>><BR>>> -michaeLyons<BR>>><BR>>> ------------------------------<BR>>> *From:* Frantisek Apfelbeck <<A href="mailto:algoldor@yahoo.com" rel=nofollow target=_blank ymailto="mailto:algoldor@yahoo.com">algoldor@yahoo.com</A>><BR>>> *To:* "<A href="mailto:foodhackingbase@lists.hackerspaces.org" rel=nofollow target=_blank ymailto="mailto:foodhackingbase@lists.hackerspaces.org">foodhackingbase@lists.hackerspaces.org</A>" <<BR>>> <A href="mailto:foodhackingbase@lists.hackerspaces.org" rel=nofollow target=_blank
ymailto="mailto:foodhackingbase@lists.hackerspaces.org">foodhackingbase@lists.hackerspaces.org</A>>; tastebridge tastebridge <<BR>>> <A href="mailto:tastebridge@lists.noisebridge.net" rel=nofollow target=_blank ymailto="mailto:tastebridge@lists.noisebridge.net">tastebridge@lists.noisebridge.net</A>>; 091 Foods <<A href="mailto:091-food@googlegroups.com" rel=nofollow target=_blank ymailto="mailto:091-food@googlegroups.com">091-food@googlegroups.com</A>><BR>>><BR>>> *Sent:* Monday, March 4, 2013 5:06 PM<BR>>> *Subject:* [Tastebridge] suggestions for alcoholic ginger beer<BR>>> experiments<BR>>><BR>>> Hi to all and to alcoholic brewers especially,<BR>>> I just started a new experiment aiming to brew nice alcoholic ginger beer<BR>>> and I have some questions below. My first batch will be most likely too<BR>>> sweet, but it is the max end of the screening which I want to do (on
the<BR>>> sweet side), the details for the first experiment are below. I would like<BR>>> to ask for recommendations for the next experiments, I put some ideas below<BR>>> at the end. It is possible that I may be able to sell the final product, of<BR>>> course I plan to share the technology, recopies etc.<BR>>><BR>>> The final volume of the brew = 5 l; Specifications:<BR>>><BR>>> 0.1% (w/v; 5 g) of bakers dried instant yeast (primed/activated in warm<BR>>> water with bit of light brown sugar for +-30 min)<BR>>> 20% (w/v; 1000 g) of light brown sugar (dissolved in hot water)<BR>>> 4%(w/v; 200 g) of ginger (fresh, cleaned by brush and blended in mixer,<BR>>> added to the brew at the beginning of fermentation)<BR>>> 95% of used water is commercial purified water (I shake it a bit to get<BR>>> some oxygen in it)<BR>>> fermentation vessel is 5 l plastic container,
narrow mouth, closed by<BR>>> lid, no air lock at the momment<BR>>> the brew is fermenting at +-25C in my "aquarium heater" based incubator<BR>>><BR>>> It started to go on within few hours and it is fermenting really<BR>>> strongly, anaerobic fermentation as mentioned. I tasted it yesterday (two<BR>>> days after starting) and it is quite sweet still and bit alcoholic. I am<BR>>> thinking about starting another brews under same conditions changing just<BR>>> the sugar concentration to 15% and 10%(w/v). What do you think about that?<BR>>> Below are more ideas, please do remember that I do not have too much<BR>>> experience with alcoholic fermentations. Also I ferment in the same<BR>>> environment all my probiotics but I am using the clean newly bought plastic<BR>>> vessels for the alcoholic ginger beer.<BR>>><BR>>> THE NEXT EXPERIMENTS - Ideas and suggestions<BR>>> -
decreasing the level of sugar concentrations to 10 and 15% (w/v; 500<BR>>> and 750 g respectively)<BR>>> - changing the type of sugar for completely white sugar (which may be an<BR>>> issue concerning the nutrition for the yeast) resulting in more clear<BR>>> gingery flavour<BR>>> - changing the type of sugar for dark rich brown sugar resulting in<BR>>> more heavy complex flavour because of molasses<BR>>> - changing the amount of yeast added to a lower concentration<BR>>> to decrease the possibly off flavour<BR>>> - increasing the concentration of ginger and maybe processing it with<BR>>> heat, which would result in more "spicy flavour" due to the transformation<BR>>> of gingerol to more pungent zingerone<BR>>> <A href="http://en.wikipedia.org/wiki/Gingerol" rel=nofollow target=_blank>http://en.wikipedia.org/wiki/Gingerol</A><BR>>> - more ideas?<BR>>><BR>>> I
should mention that I do not have access to any specific yeast now, I'm<BR>>> bit low on cash, otherwise what strains would you recommend? I heard nice<BR>>> thinks about California Ale yeast but I'm not sure if it would be suitable.<BR>>> Maybe some more "cider" style yeast would be better?<BR>>><BR>>> Many thanks for any ideas, I will be in touch within next few days with<BR>>> few news :-)<BR>>><BR>>> Sincerely,<BR>>><BR>>> FAA<BR>>><BR>>> PS I have made another batch of kimchi yesterday from Chinese cabbage,<BR>>> miso, fish souse, ginger and garlic so I'm really looking forward for the<BR>>> results.<BR>>><BR>>> Frantisek Algoldor Apfelbeck<BR>>><BR>>> biotechnologist&kvasir and hacker<BR>>><BR>>><BR>>> <A href="http://www.frantisekapfelbeck.org/" rel=nofollow
target=_blank>http://www.frantisekapfelbeck.org/</A><BR>>><BR>>><BR>>> "There is no way to peace, peace is the way." Mohandas Karamchand Gandhi<BR>>><BR>>> _______________________________________________<BR>>> Tastebridge mailing list<BR>>> <A href="mailto:Tastebridge@lists.noisebridge.net" rel=nofollow target=_blank ymailto="mailto:Tastebridge@lists.noisebridge.net">Tastebridge@lists.noisebridge.net</A><BR>>> <A href="https://www.noisebridge.net/mailman/listinfo/tastebridge" rel=nofollow target=_blank>https://www.noisebridge.net/mailman/listinfo/tastebridge</A><BR>>><BR>>><BR>>><BR>>><BR>>><BR>>> _______________________________________________<BR>>> Tastebridge mailing list<BR>>> <A href="mailto:Tastebridge@lists.noisebridge.net" rel=nofollow target=_blank ymailto="mailto:Tastebridge@lists.noisebridge.net">Tastebridge@lists.noisebridge.net</A><BR>>> <A
href="https://www.noisebridge.net/mailman/listinfo/tastebridge" rel=nofollow target=_blank>https://www.noisebridge.net/mailman/listinfo/tastebridge</A><BR>>><BR>>><BR>><BR>><BR>> --<BR>> <A href="http://richardconroy.blogspot.com/" rel=nofollow target=_blank>http://richardconroy.blogspot.com/</A> | <A href="http://twitter.com/RichardConroy" rel=nofollow target=_blank>http://twitter.com/RichardConroy</A><BR>><BR>> _______________________________________________<BR>> Tastebridge mailing list<BR>> <A href="mailto:Tastebridge@lists.noisebridge.net" rel=nofollow target=_blank ymailto="mailto:Tastebridge@lists.noisebridge.net">Tastebridge@lists.noisebridge.net</A><BR>> <A href="https://www.noisebridge.net/mailman/listinfo/tastebridge" rel=nofollow target=_blank>https://www.noisebridge.net/mailman/listinfo/tastebridge</A><BR>><BR>><BR>-------------- next part --------------<BR>An HTML attachment was
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