woocommerce wordpress links
http://www.adatosystems.com/2012/04/18/adding-variable-cost-products-in-woocommerce/
http://wcdocs.woothemes.com/user-guide/product-variations/
http://codex.wordpress.org/Appearance_Menus_Screen
http://codex.wordpress.org/WordPress_Menu_User_Guide
http://codex.wordpress.org/Appearance_Widgets_Screen
http://wcdocs.woothemes.com/user-guide/managing-products/
http://wcdocs.woothemes.com/user-guide/product-variations/
http://codex.wordpress.org/Appearance_Menus_Screen
http://codex.wordpress.org/WordPress_Menu_User_Guide
http://codex.wordpress.org/Appearance_Widgets_Screen
http://wcdocs.woothemes.com/user-guide/managing-products/
TAKeyser's Staggered Nutrient Addition (SNA) protocol
Don't add 
DAP before pitching your yeast
Here is the schedule that I typically follow (unless I'm using someones recipe and they give something different), don't remember where I got this from.
One teaspoon of Fermaid-K and two teaspoons DAP should be adequate for a 5 gallon batch. You can mix them together for a stock blend and add them using the following schedule:
• Add ¾ teaspoon yeast energizer/nutrient mix after lag period.
• Add ¾ teaspoon yeast energizer/nutrient mix 24 hours after fermentation begins.
• Add ¾ teaspoon yeast energizer/nutrient mix 48 hours after fermentation begins.
• Add ¾ teaspoon yeast energizer/nutrient mix after 30% of the sugar has been depleted.
DAP before pitching your yeastHere is the schedule that I typically follow (unless I'm using someones recipe and they give something different), don't remember where I got this from.
One teaspoon of Fermaid-K and two teaspoons
DAP should be adequate for a 5 gallon batch. You can mix them together for a stock blend and add them using the following schedule:• Add ¾ teaspoon
yeast energizer/nutrient mix after lag period.• Add ¾ teaspoon
yeast energizer/nutrient mix 24 hours after fermentation begins.• Add ¾ teaspoon
yeast energizer/nutrient mix 48 hours after fermentation begins.• Add ¾ teaspoon
yeast energizer/nutrient mix after 30% of the sugar has been depleted.
Last edited by TAKeyser; 03-31-2012 at 12:25 AM.
Purslane plant veggie herb
grow in sidewalks, omega 3 and antioxidant
http://en.wikipedia.org/wiki/Portulaca_oleracea
http://en.wikipedia.org/wiki/Portulaca_oleracea
KING ON THE FLOOR FINALE POP : CREESTO C-PEF VS BOOGITO BAD DOGZ
iframe width 480 height 270 src http://www.youtube.com/embed/zIwuRaj0rns?fs 1 frameborder 0 allowfullscreen> /iframe>
Antibiotics from the fish store
In an article on Survival Blog, the contributing author, who happens to be a doctor was able to purchase the below fish antibiotics online without any demand for medical license or prescription. A paraphrase of the article and a list of the drugs are listed below. They are:
•FISH-MOX (amoxicillin 250 mg)
•FISH_MOX FORTE (amoxicillin 500 mg)
•FISH-CILLIN (ampicillin 250 mg)
•FISH-FLEX Keflex 250 mg)
•FISH-FLEX FORTE (Keflex 500 mg)
•FISH-ZOLE (metronidazole 250 mg)
•FISH-PEN (penicillin 250 mg)
•FISH-PEN FORTE (penicillin 500 mg)
•FISH-CYCLINE (tetracycline 250 mg)
NOTE: It should be emphasized that FISH-CYCLINE [and other tetracycline antibiotics of various names] can become toxic after its expiration date, unlike most of the other medications listed.
•FISH-MOX (amoxicillin 250 mg)
•FISH_MOX FORTE (amoxicillin 500 mg)
•FISH-CILLIN (ampicillin 250 mg)
•FISH-FLEX Keflex 250 mg)
•FISH-FLEX FORTE (Keflex 500 mg)
•FISH-ZOLE (metronidazole 250 mg)
•FISH-PEN (penicillin 250 mg)
•FISH-PEN FORTE (penicillin 500 mg)
•FISH-CYCLINE (tetracycline 250 mg)
NOTE: It should be emphasized that FISH-CYCLINE [and other tetracycline antibiotics of various names] can become toxic after its expiration date, unlike most of the other medications listed.
Lemoncello recipe
Being Italian I feel compelled to post the original recipe.
Ingredients:
doses for 2 liters of limoncello
- 10 lemons (preferably from South Italy)
- 1 kg of sugar
- 1 liter of alcohol at 95 °
- 1 liter of water
--- Preparation:
1) Peel the lemons with a vegetable peeler peels in a collecting container. Pour one liter of alcohol at 95 ° and close the container tightly, letting the dough rest for 15 days in the dark.
Occasionally stir the pot keeping it strictly airtight.
At this stage, the alcohol will remove all the color and scent from lemon rinds, charging flavor.
2) Meanwhile we can prepare a syrup, the juice from the lemons we get peeled, add 1 liter of water and sugar and mix together the ingredients needed to heat it will generate a real syrup.
To understand the proper density of the syrup can visually adjust, when we bring it to boil a few minutes to thicken. With this process we're pasteurizing the juice of lemon, to keep it intact for the time needed to the recipe.
Once formed the syrup let it cool and place in refrigerator.
3) After the expiry of 15 days of rest of the lemon peels in alcohol, it's time to unite, in a large pot alcohol (even with the lemon peel in it) and syrup. Close the container and let stand another day. The union of these two compounds in flavor blends in those 24 hours, in addition to the work of conservation that creates maximum alcohol with its 95 °
4) Prepare a funnel lined with cheesecloth and bottles that have a total capacity of 2 liters of limoncello. (I managed to fill 3 bottles, 2 x 1 / 2 and a liter)
Past the stage of filtering, filtered carefully through the limoncello into bottles funnel with gauze, the operation may be slow because the syrup is thick and lemon peels are soaked and retain the liquid.
5) At this point you have before you your bottles of limoncello, but beware! are not ready.
In fact, the lemon needs a further period of rest and filing to be effective.
Keep at rest for at least 1 month, you can keep in the refrigerator or at room temperature.
Ingredients:
doses for 2 liters of limoncello
- 10 lemons (preferably from South Italy)
- 1 kg of sugar
- 1 liter of alcohol at 95 °
- 1 liter of water
--- Preparation:
1) Peel the lemons with a vegetable peeler peels in a collecting container. Pour one liter of alcohol at 95 ° and close the container tightly, letting the dough rest for 15 days in the dark.
Occasionally stir the pot keeping it strictly airtight.
At this stage, the alcohol will remove all the color and scent from lemon rinds, charging flavor.
2) Meanwhile we can prepare a syrup, the juice from the lemons we get peeled, add 1 liter of water and sugar and mix together the ingredients needed to heat it will generate a real syrup.
To understand the proper density of the syrup can visually adjust, when we bring it to boil a few minutes to thicken. With this process we're pasteurizing the juice of lemon, to keep it intact for the time needed to the recipe.
Once formed the syrup let it cool and place in refrigerator.
3) After the expiry of 15 days of rest of the lemon peels in alcohol, it's time to unite, in a large pot alcohol (even with the lemon peel in it) and syrup. Close the container and let stand another day. The union of these two compounds in flavor blends in those 24 hours, in addition to the work of conservation that creates maximum alcohol with its 95 °
4) Prepare a funnel lined with cheesecloth and bottles that have a total capacity of 2 liters of limoncello. (I managed to fill 3 bottles, 2 x 1 / 2 and a liter)
Past the stage of filtering, filtered carefully through the limoncello into bottles funnel with gauze, the operation may be slow because the syrup is thick and lemon peels are soaked and retain the liquid.
5) At this point you have before you your bottles of limoncello, but beware! are not ready.
In fact, the lemon needs a further period of rest and filing to be effective.
Keep at rest for at least 1 month, you can keep in the refrigerator or at room temperature.
Permaculture & Regenerative Design News: The Gen Y Guide to Collaborative Consumption
Permaculture & Regenerative Design News: The Gen Y Guide to Collaborative Consumption: (BTW, all through this story are hyperlinks that are NOT underlined and some may be hard to find. If I knew how to make them more obvious I'...
Weizenbock beer recipe
Weizenbock
"Style Profile"
(5 gallons/19 L, all-grain)
OG = 1.082 FG = 1.021
OG = 1.082 FG = 1.021
IBU = 23 SRM = 19 ABV = 8.1%
Ingredients
8.8 lb. (4 kg) Best Malz dark wheat malt (8 °L)
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops, (1.34 oz./38 g at 4% alpha acids) (60 min.)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
4.4 lb. (2 kg) Best Malz Pilsner malt (2 °L)
2.2 lb. (1 kg) Best Malz Munich malt (8 °L)
7.1 oz. (200 g) Franco-Belges caramel Munich malt (40 °L)
7.1 oz. (200 g) Castle Special B malt (120 °L)
3.5 oz. (200 g) Thomas Fawcett pale chocolate malt (200 °L)
5.36 AAU Hallertau pellet hops, (1.34 oz./38 g at 4% alpha acids) (60 min.)
Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale) yeast
Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C).
Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.062 (15.3 °P).
The total wort boil time is 90 minutes, which helps reduce DMS in the finished beer and increases melanoidin formation. Add the bittering hops with 60 minutes remaining in the boil. I skip using kettle finings in this beer. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is three packages of liquid yeast or one package of liquid yeast in an appropriate starter.
Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete in a week, but don’t rush it. The cooler than average ale fermentation temperature can extend the time it takes for complete attenuation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.
Brown Ale recipe (All Grain)
All-Grain - Brown Ale
Recipe Type: All Grain
Yeast: Wyeast 1099
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.013
IBU: 32
Boiling Time (Minutes): 120
Color: Brown
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Let you know in 20 days
Brown Ale Clone 6.6 ABV
9.0 lbs British 2-row pale ale malt
2.0 lbs 8 oz Flaked maize
1.0 lbs 5 oz Crystal malt
5.0 oz Chocolate malt
.75 oz Roasted barley
1 tsp Irish mose (15 min)
8.25 Fuggles hops (60 min)
1.25 Kent Golding hops (15 min)
Wyeast 1099 or White Labs WLP017
Mahs grain at 152 for 60 minutes. Collect 7 gallon of wort boil for 120 minutes. Ferment at 71.
Yeast: Wyeast 1099
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.013
IBU: 32
Boiling Time (Minutes): 120
Color: Brown
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Let you know in 20 days
Brown Ale Clone 6.6 ABV
9.0 lbs British 2-row pale ale malt
2.0 lbs 8 oz Flaked maize
1.0 lbs 5 oz Crystal malt
5.0 oz Chocolate malt
.75 oz Roasted barley
1 tsp Irish mose (15 min)
8.25 Fuggles hops (60 min)
1.25 Kent Golding hops (15 min)
Wyeast 1099 or White Labs WLP017
Mahs grain at 152 for 60 minutes. Collect 7 gallon of wort boil for 120 minutes. Ferment at 71.
newcastle clone
7 lb pale malt extract
4 oz. Crystal Malt 40L
4 oz. Chocolate Malt
2 oz. Black Patent Malt
1 oz. Perle Hops (bittering)
.5 oz. Kent Goldings Hops (flavouring)
.5 oz. Kent Goldings Hops (aroma)
1 tsp irish moss
Wyeast 1098 British ale
Here is how my brew day went,
Start: 10:30
-Cleaned and sanitized all equipment.
-Added 2.5 gallons of bottled spring water to brew kettle.
-Heated water to 180F. Steeped grain for 40 minutes. (Should have
been 20).
-Brought wort to a rolling boil and added 3/4 of 7 lb of pale malt
extract.
-Returned to rolling boil and added 1 oz. perle hops 6% AA. Started
60 minute timer.
-at 30 minutes added remaining 1/4 pale malt extract and .5 oz
East Kent Goldings hops for flavouring.
-at 15 minutes remaining added .5 oz East Kent Goldings hops for
aroma. Also added 1 tsp Irish moss.
-End of 60 minute boil removed brew kettle and wort from burner and
submerged IC into the wort. Cooled from 220F - 79F in 14.5 minutes.
-It is now 1:45 AM and I realized my other 2.5 gal of bottled spring
water had a hole and leaked out in my trunk. Run to walmart and
return with 2.5 gal and 1 gal jugs.
-Poured wort into fermenting bucket, toped off to 5 gallons with
bottled spring water. Closed lid and aerated diluted wort.
-Pitched yeast from Wyeast 1098 smack pack at 69F (smacked 7 hours prior, fully expanded, still wish I had used a starter).
-Closed lid slapped on airlock and left to ferment.
-13 hours later checked airlock and have a consistent stream of
bubbles flowing.
4 oz. Crystal Malt 40L
4 oz. Chocolate Malt
2 oz. Black Patent Malt
1 oz. Perle Hops (bittering)
.5 oz. Kent Goldings Hops (flavouring)
.5 oz. Kent Goldings Hops (aroma)
1 tsp irish moss
Wyeast 1098 British ale
Here is how my brew day went,
Start: 10:30
-Cleaned and sanitized all equipment.
-Added 2.5 gallons of bottled spring water to brew kettle.
-Heated water to 180F. Steeped grain for 40 minutes. (Should have
been 20).
-Brought wort to a rolling boil and added 3/4 of 7 lb of pale malt
extract.
-Returned to rolling boil and added 1 oz. perle hops 6% AA. Started
60 minute timer.
-at 30 minutes added remaining 1/4 pale malt extract and .5 oz
East Kent Goldings hops for flavouring.
-at 15 minutes remaining added .5 oz East Kent Goldings hops for
aroma. Also added 1 tsp Irish moss.
-End of 60 minute boil removed brew kettle and wort from burner and
submerged IC into the wort. Cooled from 220F - 79F in 14.5 minutes.
-It is now 1:45 AM and I realized my other 2.5 gal of bottled spring
water had a hole and leaked out in my trunk. Run to walmart and
return with 2.5 gal and 1 gal jugs.
-Poured wort into fermenting bucket, toped off to 5 gallons with
bottled spring water. Closed lid and aerated diluted wort.
-Pitched yeast from Wyeast 1098 smack pack at 69F (smacked 7 hours prior, fully expanded, still wish I had used a starter).
-Closed lid slapped on airlock and left to ferment.
-13 hours later checked airlock and have a consistent stream of
bubbles flowing.
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