 | |
| Neil Tolciss/Staff/Bklyn: | Welcome, Dr. Fix |
| George Fix: | Hi Neil. |
| Rita Liotta: | Hi, Steve (Tuttle?) |
| Steve/Atl: | Rita - yes. |
| Matt Hollingsworth: | Hello Rita |
| Steve/Atl: | Ah, here's Steve! |
| Steve Gale/VVHS Pres: | ! |
| Steve/Atl: | (good thing it's not rude to type with your mouth full!)Steve, we're not formal yet. |
| Neil Tolciss/Staff/Bklyn: | Good Evening alll! |
| Steve Gale/VVHS Pres: | Oh, am I late? |
| Steve/Atl: | Just barely. |
| Steve Gale/VVHS Pres: | Hi Neil |
| Steve/Atl: | Oh, wait - I just looked at my watch - you're right on time. George & I were just early. |
| Del: | It's 8 straight up by my watch |
| Neil Tolciss/Staff/Bklyn: | Let's wait 2 more minutes before we go formal. OK? |
| Steve Gale/VVHS Pres: | Si. Anyway, Dr. Fix, welcome to the Brewery |
| George Fix: | Sounds good. Thanks Steve! |
| Steve Gale/VVHS Pres: | Congrats on your AHA placing |
| Matt Hollingsworth: | Welcome Dr Fix!!! |
| George Fix: | Hey Matt! |
| Neil Tolciss/Staff/Bklyn: | SG, I have the speaker's list and we'll work off that when we get started |
| Steve Gale/VVHS Pres: | sounds good, um, whos first?!? |
| Del: | George, I hope you find our forum a step above other brewing related fora. |
| Neil Tolciss/Staff/Bklyn: | It'll be a surprise Monica Lewinsky! |
| George Fix: | Yes, Indeed Steve. |
| Steve/Atl: | ! |
| Neil Tolciss/Staff/Bklyn: | Steve, we're not formal yet |
| Steve/Atl: | THought we were getting started - sorry. |
| George Fix: | Laurie is telling me she hopes this is better than AOL, |
| Neil Tolciss/Staff/Bklyn: | Actually, we have enough people , so I'll recap formal rules first... |
| Steve/Atl: | Actually, looks like a good number of people are popping in right now... |
| Matt Hollingsworth: | BRB, gotta go grab a beer.... |
| Steve/Atl: | George - I wouldn't worry about that.... |
| Neil Tolciss/Staff/Bklyn: | To ask a question, signal me by ! or ? ... |
| Del: | We're more civil here. Not many flames. |
| Steve Gale/VVHS Pres: | Neil, lets recap formal then kick off |
| Neil Tolciss/Staff/Bklyn: | When I recognize you, It will be by saying GA whomever... |
| George Fix: | Del, thanks.. |
| Neil Tolciss/Staff/Bklyn: | please use ... when putting up intermediate lines so I know you're still talking and signal when you're finished. With no further ado, Stephen Gale has the first question 'cause it's good to be the King? GA SG! |
|
Steve Gale/VVHS Pres: | The first time I heard a professional trained in German brewing dis decoction mashing was a few years ago. Jay Mission elaborated in an article - and to me personally - that three decoctions do no more good than one... More recently - despite all the technical data that seems to support decoction mashing - Dr. Lewis has expressed that he believes you shouldn't waste your time... I know your thoughts on V/M/O, but in more general terms what do you think? |
| Neil Tolciss/Staff/Bklyn: | GADr.Fix |
| George Fix: | Mashing and malting should come together as a package. Decoction, mashing was set up for the moderate to low modified malts we use to get a decade ago. I do believe decoction mashing makes a difference, but with the highly modified malts of today, it should be done very carefully. Certainly, the darker beers benefit greatly. |
| Steve/Atl: | ? |
| George Fix: | The triple decoction has always been my concept of what decoction is all about. |
| Steve Gale/VVHS Pres: | Because of darkening? |
| George Fix: | Maillard reactions in general are tough nuts to crack, some are great but others give funky flavors. So yes to your answer. Your question. :) |
| Steve Gale/VVHS Pres: | anyone have a follow up question? |
| Neil Tolciss/Staff/Bklyn: | GA Jim Tomlinson |
| Steve/Atl: | ?? |
| Neil Tolciss/Staff/Bklyn: | Steve, is this a follow up? |
| Steve/Atl: | Yes I understand that decoction was about converting undermodified malts, but what about the taste profile generated by the mellanoidins? Won't you lose that if you don't decoct? |
| George Fix: | Decoction with highly modified malts will give a wide range of flavors. Some are beneficial. The value of mellanoidins can be however be over rated. |
| Neil Tolciss/Staff/Bklyn: | Dr. Fix |
| George Fix: | more to come... |
| Tomlinson, James: | ? |
| George Fix: | With a carefully executed decoction, one can get the "fine malt" characteristics that the elementary mellanoidins contribute. Other heterocyclics give a broad flavoring that is some times "bready" and when they bind up with sulfur compounds even a slight vegetable character can be noted. With today's highly modified malts I am basically an infusion mash brewer. |
| Steve/Atl: | Do you find you can still get that quality to your beers? |
| George Fix: | Yes, absolutely. Yeast dominates!! |
| Steve/Atl: | Thanx |
| Del: | ? |
| Neil Tolciss/Staff/Bklyn: | Any more follow ups before I recognize James Tomlinson. On deck are Rita, Dave Evans, Del Lansing |
| Del: | ?? |
| Neil Tolciss/Staff/Bklyn: | GA Del if this is a follow up |
| Del: | By carefully executed do you mean: low heat stress, low shear forces and low aeration? |
| George Fix: | Shearing forces (i.e., excess stirring) create more problems than I have ever found imagineable when I first started talking about HSA. Gentle mashing, and a low oxygen wort production can be achieved by homebrewers, and I think it is worth while to do so. I do not think one need be paranoid about all of this, but to avoid obvious abuse. I think the same criteria applies to infusion mashing, as it does to decoction. Thermal abuse, ooops, Thermal loading of wort, is a new issue, which we are all trying to understand. In my opinion this is one of the more interesting research topics of the last 4 or 5 years. |
| Neil Tolciss/Staff/Bklyn: | Is your answer fininshed? |
| George Fix: | Steve, that is it on that question.... Neil, you type too fast. |
| Steve Gale/VVHS Pres: | Thank you |
| Neil Tolciss/Staff/Bklyn: | Sorry! |
| George Fix: | Laurie is doing the typing.... :) That is why you get smileys... |
| Steve Gale/VVHS Pres: | Neil, shall we move on? |
| Neil Tolciss/Staff/Bklyn: | If the answer is finished, James, You're up! |
| Tomlinson, James: | OK! I am a multistep infusion masher, can you explain the details of the 60-70 C (140 F and 158 F) temperatures in your brewing trials and what the difference would be with a single saccrification temperature, say at 153 F ? |
| George Fix: | In the temperature range of 140 - 145 F, beta-amylase is active. I find in my own brews that I can strongly affect the actual fermentability of wort by a rest in this range. The rest at 68 - 72 degrees C, pardon my change in temp's units does a number of things. Theoretically, this is where alpha-amylase is most active. There is also some new results showing that a rest in this range will incourage the formation of foam positive glyco-proteins. more, |
| George Fix: | in short, no matter what type of a profile one wants, vis a vis, fermentability -> a rest of at least 15 minutes at the high end (68-72 C) is beneficial in my opinion. end. |
| Tomlinson, James: | Thank-you. |
| Steve Gale/VVHS Pres: | ? |
| Neil Tolciss/Staff/Bklyn: | Follow up Stephen |
| Steve Gale/VVHS Pres: | For the sake of those of us who occasionally overshoot a mash temperature, how long does it really take for our favorite enzymes to denature? |
| George Fix: | I will not waste everyones time the # of times of have overshot a mash. I assume I am among friend here.... friendssssss |
| Steve/Atl: | :-) |
| George Fix: | But, I am constantly amazed how forgiving enzymes are with respect to our moderate indescretions. end. |
| Neil Tolciss/Staff/Bklyn: | ANy more follow up before Rita? |
| Neil Tolciss/Staff/Bklyn: | GA Rita |
| Rita Liotta: | Hello Dr. Fix: I've brewed several batches of all-grain Kolsch and have been pretty successful with infusion mashing. Could you suggest a yeast strain for this style? Would you use a bottom- or top-fermenting yeast? And what temp would you ferment at? I'm set up to culture from slant. |
| George Fix: | Rita, you definitely want a top fermenting yeast. more The main difference between Kolsch and the Rhein lander Pills is the that the Kolsch is slightly darker in color, and has that refreshing snappy acidity that comes from an ale fermentation., more.. To give the finished beer a crystal clearity, and immunity to chill haze it is important to have a cold maturation. It is my view, it is a highly under-rated beer style that is too often seen as a European cousin of American "wheat ales." It is my view, they are much more. The two yeast strains that I have used have been one that I have gotten from the Kurfursten brewery in Bonn. They tell me it is W338. It is however, dramatically different from the Wyeast Kolsch yeast 338. The beer I won first last year at the AHA nationals,,, used White labs WLP001. |
| Steve/Atl: | ? |
| George Fix: | The temp. you should ferment at is 64 - 66 degrees F. end. |
| Neil Tolciss/Staff/Bklyn: | Any follow ups? The wait list is Dave Evans, Del Lansing and Steve Tuttle. |
| Neil Tolciss/Staff/Bklyn: | Steve, is yours a follow up? |
| Steve/Atl: | Y |
| Neil Tolciss/Staff/Bklyn: | GA |
| Steve/Atl: | I've been hearing good things about White Labs recently - I take it you like them pretty well? |
| Rita Liotta: | ! |
| George Fix: | We are very fortunate to have yeast outlets like White Labs, Wyeast, and O'Conner, (Ann Arbor), so Yes, they are really great. |
| Steve Gale/VVHS Pres: | ? |
| Matt Hollingsworth: | ? |
| Neil Tolciss/Staff/Bklyn: | For follow ups only, Rita, then Syephen and Matt |
| Rita Liotta: | Just wanted to say thanks for the info on yeast...:-) |
| George Fix: | You are welcome Rita. |
| Neil Tolciss/Staff/Bklyn: | Stephen |
| Steve Gale/VVHS Pres: | would you place Brewtek in there too? |
| George Fix: | Yes indeed. Brewtek. Mary Beth Raines is terrific. |
| Neil Tolciss/Staff/Bklyn: | Matt, a follow up? |
| Matt Hollingsworth: | Did you use White Labs straight outta the package or with a starter? |
| George Fix: | I got the White Lab's yeast during tests we were doing on our last book. I purchased it by a slant. |
| Matt Hollingsworth: | They sell it as pitchable, so I was wondering |
| George Fix: | maybe more... :) |
| Neil Tolciss/Staff/Bklyn: | Stephen, did you have a timne limit arrangement? |
| George Fix: | to ensure viability, that is why he purchased it by a slant.. |
| Steve Gale/VVHS Pres: | 2 hours |
| George Fix: | I have no experience with their pitchable products. |
| Matt Hollingsworth: | Thanks! |
| Neil Tolciss/Staff/Bklyn: | Dave, It's your turn |
| Dave Evans: | Dr. Fix, in your Vienna-Marzen-Octoberfest book you mention that you used kegs with a third line for sampling the beer without disturbing the yeast. I was wondering how you had the third line added to the kegs and if it is feasable for others to do the same? It sounds like a useful adaptation. |
| George Fix: | Dave: Many kegs have one liquid line outlet and two gas line outlets. We took one of the latter and attached a two inch S.S. tube. We sampled from this using a slight CO2 pressure from the other gas line. end. George is reading, I will be right back. |
| Dave Evans: | Thanks! |
| Steve Gale/VVHS Pres: | ? |
| George Fix: | Back. |
| Neil Tolciss/Staff/Bklyn: | f/u after the answer Stephen |
| Steve Gale/VVHS Pres: | Is this standard for a Cornelius keg? Ive never seen a third outlet |
| George Fix: | George is going to go out and look.... So, where are you all from? this of course is Laurie... |
| Neil Tolciss/Staff/Bklyn: | While we're waiting, the wait list is Dell, Steve and Matt |
| Matt Hollingsworth: | Portland, Oregon |
| Neil Tolciss/Staff/Bklyn: | Brooklyn,NY |
| Steve T/Atl: | Atlanta, GA |
| Dave Evans: | Washington DC |
| Del: | Pittsburgh,PA |
| Steve Gale/VVHS Pres: | Landing NJ |
| Robin Garr/Sysop/Ky: | <- Louisville, KY |
| Rita Liotta: | Buffalo (ugh) NY |
| Mark McAndrews/IA: | Des Moines, IA |
| Steve T/Atl: | (and collectively we are a totally online homebrew club!) |
| Steve Gale/VVHS Pres: | we and 30 others... |
| Rita Liotta: | Better than my local one... |
| George Fix: | Yes, they are cornelius kegs, and the second gas line is called a level sensor. I have seen many places offer these, but one that comes immediately to mind (where I purchased mine) is home brew headquarters in Dallas Texas. end (George is back.. as you can see... WOW, what a great homebrew club of states..) |
| Neil Tolciss/Staff/Bklyn: | Is that all the follow up questions? Dell, GA! |
| Del: | There has been alot of discussion for the last year about how brewing yeasts do not respire in brewer's wort. With that as a given, how can there be such a thing as "respiratory deficient" yeast? |
| George Fix: | This is a great question. I will try not to take up the rest of the evening trying to answer it. |
| Del: | In a nutshell then? |
| George Fix: | The subject has been bedeviled by the fact that many people define respiration in many different ways. more. The practical question comes down to are there circumstances where we do not need to oxygenate wort. One theory says, that the only benefit of oxygenation is in the formation of yeast sterols, more this would suggest that if we pitch yeast from slants (as we can and should do) so that at the time of pitching we have a maximum yeast sterol level, more and glycogen levels that O2 will not be needed. I have found in my personal brewing this will only be the case with abnormally high trub levels, which would create problems all of its own. In short :) there is no practical situation that I can see where O2 can be omitted. end |
| Neil Tolciss/Staff/Bklyn: | Follow ups? |
| Steve Gale/VVHS Pres: | ? |
| Steve T/Atl: | (gotta wait for the smoke to dissapate...) |
| Neil Tolciss/Staff/Bklyn: | Stephen |
| George Fix: | Where is the smoke? |
| Steve T/Atl: | From my ears! |
| George Fix: | Is it ok to use "more"? |
| Rita Liotta: | From my cigar |
| Steve Gale/VVHS Pres: | Would this apply to very high pitching rates? |
| Steve T/Atl: | more is fine. |
| Steve Gale/VVHS Pres: | I usually try to pitch a litre |
| George Fix: | Yes, that sounds good. |
| Neil Tolciss/Staff/Bklyn: | Steve, GA |
| Steve Gale/VVHS Pres: | But would this diminish the need for O2? |
| George Fix: | No, I do not believe so. O2 is a valuable nutrient, and in some sense more would be better than less with high pitching rates. |
| Steve T/Atl: | Neil - my Q now? |
| Tomlinson, James: | ? |
| Neil Tolciss/Staff/Bklyn: | Steve Tuttle is up |
| Steve T/Atl: | A fundamental style question, if you will. Setting aside the numbers (ie, OG, IBU, etc), if someone sat a beer in front of you that was an orange-amber colored lager, how would you determine whether it is a Vienna or a Maerzen? I find it a real challenge when judging the styles. Could you elaborate a bit on the differences between the two styles? Thx. ga |
| George Fix: | We are doing a new version on Vienna/Maerzen. The main goal is to re-hab the recipes to bring them up to date given the fact there is so much good Vienna and Munich malt available today. We are going to make the formal definitions, which are of course quite arbitrary that a Vienna should be a full amber colored beer that has the high kilned malts augmented with some crystal,,, more.... a Marzen on the other hand is lighter in color and is made exclusively from high kilned malts, like Vienna and Munich. We see the Octoberfest then as being the Festbier. more The Vienna's should be malty and rich. The Marzen's toasty and the Octoberfest BIG. end |
| Neil Tolciss/Staff/Bklyn: | Follow ups? |
| Steve T/Atl: | Thx. |
| George Fix: | Welcome! |
| Dave Evans: | ? |
| Neil Tolciss/Staff/Bklyn: | Dave for a follow up |
| Dave Evans: | y |
| Neil Tolcis/Staff/Bklyn: | GA |
| Steve T/Atl: | ! (getting 'in line' again) |
| Dave Evans: | so you differentiate between a marzen and an octoberfest? I thought they were one and the same? |
| George Fix: | Dave: Yes, for the purpose of distinguishing between the three major ways one can do "amber" lagers we find the three terms "Vienna, Marzen, Oktoberfest," to be useful. As one who does alot more brewing than judging, I would vote to cut the brewer some slack and not make such distinctions in competitive situations. end |
| Neil Tolciss/Staff/Bklyn: | Steve did you have a follow up ? If not, Matt GA |
| Matt Hollingsworth: | First off, thanks for taking the time to be here. I'd like to ask you a question and then explain an experience I had with brewing that causes me to ask this question. My question is: How does pitching rate affect ester production and fusel alcohol production and how is this effect in turn affected by fermentation temperature? Now the story: I'll make my story as brief as possible. Here's what happened to me: because of things that would take time to explain, I ended up with a fermentation that had maybe the first 8 hours or so spent over 80 degrees F. This batch was pitched with the entire previous batch's slurry, though. After the first day of fermenting, the batch had dropped from 1.064 all the way to 1.030 in only one day, so it did a lot of the work at the higher temp. The final product has an interesting mix of esters and what I assume are fusels (never had 'em before now). Undrinkable. So, I'm wondering what exactly happened here. I know that the elevated levels of esters are from the heat and high OG, but I don't know about the fusels. Hot trub was whirlpooled and removed, BTW. Any input? Oh, this is an ale. END |
| George Fix: | Great to be here Matt. Great question. more. Esters can be produced in many many ways. One of the most important is uncontrolled yeast growth at the beginning of the fermentation. As a consequence, I usually pitch at a few degrees lower than the steady state fermentation temperature because I have found the bad ester / nail polish tones can be very quickly formed from elevated temperatures at the very start. Ironically, we have also seen extremely high O2 levels (typically, when excess oxgenation of the yeast as opposed to the wort has been used). We are all concerned about lag times and correctly so. But, as far as esters go, I would prefer a "soft" start. more Where the fermentation may take up to 8 hours to get going, because of the initially low temperature. end |
| Matt Hollingsworth: | Thanks a lot |
| George Fix: | You are welcome. |
| Neil Tolciss/Staff/Bklyn: | follow up? James, Rick and Steve are next... |
| Rick Chapman: | Is that Rick C, Neil? |
| Neil Tolciss/Staff/Bklyn: | It's you! |
| Rick Chapman: | Would you please comment on botttle priming and conditiong lagers for those of us that are keg and filter deficient. Most references discourage it but other than a bit of haze in the lighter styles I seem to have pretty acceptable results. Would filtering/fining and force carbonation offer dramatic improvements besides in appearance of the finished brew? FU-? Thank you sir, ma'm |
| George Fix: | Rick, you can call George Sir, (ok with me, ) but call me Laurie... :) George just said to call him George too! Hey, we are all under 29 here aren't we? hahaha Ok, seriously, answering your question... more |
| Rick Chapman: | Yep, I've been under 29 for a long time now:) |
| George Fix: | Bottle priming of lagers in the lighter styles can be done provided good viable yeast are used. Many small German breweries in effect do this. Although, in larger vessels, via a kreusen. The key is the yeast used. Forgive me for sounding like a broken record on the yeast issues. end. |
| Neil Tolciss/Staff/Bklyn: | Follow ups? Steve Tuttle, You have another question? |
| Steve T/Atl: | Y |
| Steve T/Atl: | You commented earlier regarding flavor profiles of traditionally decoction-brewed beers that "yeast dominates" - would you care to elaborate? Could you give us some recommendations of commercially available strains for German lagers? Thx. |
| George Fix: | I use both decoction and infusion mashing. However, I have found that the quality of the yeast I pitch is vastly more important than the mashing schedule used. more.... Second on my list would be the quality of the malt and hops used. All of this of course is assuming a good sanitation program. After all of this, I am flexible about how one should proceed. end. |
| Tomlinson, James: | ? Yeast Followup |
| Neil Tolciss/Staff/Bklyn: | Any more questions for our distinguished guests? James, GA |
| Tomlinson, James: | One of my friends has this question: A local brewery has had problems with Nitrites in the water supply. Nitrites can cause yeast death. What are the different PPM levels for killing Ale vs Lager yeast and what is the mechanism for killing the yeast ? |
| George Fix: | We have alot of dairies in our area. I am absolutely scared about nitrite levels. more.. We use a carbon filter which reduces them below 1 ppm. I have not experimented with higher levels. more |
| Tomlinson, James: | (BTW the Nitrites are from a Golf Course over the aquafier) |
| George Fix: | but you are quite correct, the lower the better. |
| Tomlinson, James: | The levels were 50 ppm |
| George Fix: | That sounds high to me. But we have had alot of problems with this, and maybe I am over reacting. Here is to organic farming. !!! |
| Steve T/Atl: | ! |
| Tomlinson, James: | Organic Golfing ! Thanks! |
| Neil Tolciss/Staff/Bklyn: | ANy more questions?... |
| Steve Gale/VVHS Pres: | ? |
| Steve T/Atl: | !(not a f/u) |
| Neil Tolciss/Staff/Bklyn: | Sorry CSurfer just knocked me offlie! |
| George Fix: | No golf shirt for you, just a sterile padded uniform. |
| Steve T/Atl: | heh |
| Neil Tolciss/Staff/Bklyn: | Stephen then Steve |
| Steve Gale/VVHS Pres: | In V/M/O you talk at lenght about Moravian malt. As a result I began seeking out Pils malt many years ago. After using several brands I have settled on DeWulf Cosyns as a favorite. To your knowledge is this an authentic pils malt - ie, is it Moravian in origin? Relative to strain not location |
| George Fix: | The DeWulf Cosyns malts use to come from a variety called Triumph. This is definitely a malt with noble (i.e., Moravian heritage). In recent years it has been replaced with a new variety called Alexis, which has Triumph as one as its parents. more.... the new strains, like Alexis are different from their ancestors in a sense that they are given to a high degree of modification yet they have all of the other favorable characteristics such as low protein levels, (i.e. 9-10 percent) as well as other positive attributes. There is an outlet in Austin, TX selling Moravian malt. We have used this malt in a number of brews, but, it seems to share the same characteristics (very positive one indeed) as DeWulf Cosyn, Durst, and others. How fortunate we are today, to have such great malt available. Our only task, as mentioned above, is to use an appropriate mash schedule to bring out their best qualities. end. |
| Neil Tolciss/Staff/Bklyn: | Follow up? ANy more questions from anyone? |
| Steve T/Atl: | ! |
| Neil Tolciss/Staff/Bklyn: | GA Steve |
| Steve T/Atl: | You are famous for your expertise in German Lagers - are there other styles that you really like? (I know, fluffy, feel-good question. ) Thx again to you both for spending your evening with us. This has been an outstanding conference! |
| Tomlinson, James: | ? Add Questions, after others. |
| Rick Chapman: | ? follow up malt |
| George Fix: | We try to brew alot of different types of ales. Two that we specialize in are I.P.A.'s and standard bitters. Both of which we have qualified for the MCAB. However, given the number of outstanding brewers who have entries in these categories, I have no idea how we will turn out. By the way, Laurie loves the Kolsch. I also love the Rauch biers (smoke beers) which George has not made for me.... this way he gets to keep brewing and brewing and brewing... I PROMISE the smoke will come... |
| George Fix: | Great EVENING! |
| Steve T/Atl: | Rauch's are wonderful! |
| Neil Tolciss/Staff/Bklyn: | George, can we get two morw questions in or5 is running too late? |
| George Fix: | Fire ahead with the questions. |
| Steve T/Atl: | (what a pro! ) |
| Neil Tolciss/Staff/Bklyn: | Last Two questioners are, James, then Matt No follow ups |
| Tomlinson, James: | Quick one! Is there an optimum temperature for use of Polyclar ? When is the best time in the fermentation/aging process to use it ? |
| George Fix: | We have been using PVPP in the maturation tanks. more |
| George Fix: | The temperature is typically 0 - 2 degrees C. We have used it at higher temperatures for ales, 8 - 10 degrees C, during maturation, and the effect seems to be similar. Based on this, I would guess that it is relatively insensitive to temperature, but obviously, this is just a guess. I find this to be an effective chill proofing agent which has the added property that it does not affect the beer foam. end. |
| Neil Tolciss/Staff/Bklyn: | Matt GA |
| Tomlinson, James: | Thanks! I really appreciate your time! Hope we see you in the forum in the future. |
| George Fix: | Your welcome! |
| Neil Tolciss/Staff/Bklyn: | I think we lost MAtt. Jim Kronman, the head of the Forum, wishes to greet our guest, GA |
| Steve Tuttle/Atl, GA: | |
| Neil Tolciss/Staff/Bklyn: | I would like to thank George Fix and Laurie on keyboards for being with us tonite, Jim K, you still with us? |
| George Fix: | and trumpets to the participants! Including Dan, hey! |
| Robin Garr/Sysop/Ky: | Many thanks and much applause! |
| Steve T/ATL: | hurray! cheers! |
| Steve Gale/VVHS Pres: | I guess thhhaaaatts all folks? |
| Rick Chapman: | Whistle,whistle, clap, clap, (standind holding a lighted bic) |
| Steve T/ATL: | Jim must've gotten distracted by something... |
| Robin Garr/Sysop/Ky: | Standing O for George, Steve Gale, and everyone else who made this evening a huge success. |
| Neil Tolciss/Staff/Bklyn: | Thanks for everyone's cooperation. in making this run smoothly.. |
| Robin Garr/Sysop/Ky: | Let's do it again soon. :) |
| Steve Gale/VVHS Pres: | Im going to take a look at my attempt to capture text. Goodnight and thanks to everyone who contributed. |
| George Fix: | HEY, what about the great typist? hahhaha Go and have a homebrew. Cheers and great talking with everyone. |
| Steve T/ATL: | Geo/Laurie, if that is not a temporary acct, please feel free to drop by anytime. We promise not to have a reenactment of this interrogation in the regular forum! |
| George Fix: | bye |
| Neil Tolciss/Staff/Bklyn: | PLease post whoever logged the program so we can get a clean copy for the library |
| Robin Garr/Sysop/Ky: | Best typing I've seen in a long time. |
| George Fix: | Thanks Robin |
| Steve T/ATL: | G'nite. |
| George Fix: | bye |