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AN OVERVIEW ON PROGERIA: A RARE DISEASE OF CHILD

AN OVERVIEW ON PROGERIA: A RARE DISEASE OF CHILD

Kamal Singh Rathore, Sunita P., Khushboo Sharma, R.K.Nema

 

Progeria is a rare disease, fatal genetic condition that produces rapid aging, beginning in childhood also known as “Hutchinson–Gilford progeria syndrome” or “HGPS” and “Hutchinson–Gilford syndrome” wherein symptoms resembling aspects of aging are manifested at an early age. Progeria was first described in an academic journal by Dr. Jonathan Hutchinson in 1886, and Dr. Hastings Gilford in 1897 – both in England.

 Its name is derived from the Greek and means “prematurely old.” Approximately 1 in 4000000 people are diagnosed with this condition. Those born with progeria typically live about 13-20 years, It is a genetic condition that occurs as a new mutation and is not usually inherited, although there is a uniquely inheritable form. This is in contrast to another rare but similar premature aging syndrome, dyskeratosis congenita (DKC), which is inheritable and will often be expressed multiple times in a family line.

Although they are born looking healthy, children with Progeria begin to display many characteristics of accelerated aging at around 18-24 months of age. Progeria signs include growth failure, loss of body fat and hair, aged-looking skin, stiffness of joints, hip dislocation, generalized atherosclerosis, cardiovascular (heart) disease and stroke. The children have a remarkably similar appearance, despite differing ethnic background. Children with Progeria die of atherosclerosis (heart disease) at an average age of thirteen years (with a range of about 8 – 21 years). According to Hayley’s Page “At present there are 53 known cases of Progeria around the world and only 2 in the UK”. There is a reported incidence of Progeria of approximately 1 in every 4 to 8 million newborns. Both boys and girls run an equal risk of having Progeria.

Symptoms

Progeria is a progressive genetic disorder that causes children to age rapidly, beginning in their first two years of life. The condition is rare; since 1886, only about 130 cases of progeria have been documented in the scientific literature. Usually within the first year of life, growth of a child with progeria slows markedly so that height and weight fall below average for his or her age, and weight falls low for height. Motor development and mental development remain normal.

Signs and symptoms of this progressive disorder include:

  • Limited growth or Growth failure during the first year of life
  • Narrow, shrunken or wrinkled face
  • failure to thrive
  • Baldness (alopecia)
  • Insulin-resistant diabetes (diabetes that does not respond readily to insulin injections)
  • Skin changes similar to that seen in scleroderma (the connective tissue becomes tough and hardened)
  • Loss of eyebrows and eyelashes
  • a distinctive appearance (small face and jaw, pinched nose)
  • Short stature and small, fragile bodies, like those of elderly people
  • Large head for size of face (macrocephaly)
  • Open soft spot (fontanelle)
  • Small jaw (micrognathia)
  • Dry, scaly, thin skin
  • Limited range of motion
  • Teeth – delayed or absent formation
  • Later, the condition causes wrinkled skin, atherosclerosis, and cardiovascular problems.
  • Slowed growth, with below-average height and weight
  • A narrowed face and beaked nose, which makes the child look old
  • Head too large for face
  • Prominent scalp veins
  • Prominent eyes
  • Small lower jaw (micrognathia)
  • High-pitched voice
  • Delayed and abnormal tooth formation
  • Loss of body fat and muscle
  • Stiff joints
  • Hip dislocation

Causes

Progeria usually occurs without cause – it is not seen in siblings of affected children. In extremely rare cases more than one child in the same family may have the condition.

 It is only very rarely seen in more than one child in a family. Progeria is a childhood disorder caused by a point mutation in position 1824 of the LMNA gene (Lamin A), replacing cytosine with thymine, creating an unusable form of the protein Lamin A. Lamin A is part of the building blocks of the nuclear envelope. 90% of children with progeria have a mutation on the gene that encodes the protein lamin A. a protein that holds the nucleus of the cell together. It is believed that the defective Lamin A protein makes the nucleus unstable. This instability seems to lead to the process of premature aging among Progeria patients.

Diagnosis

Diagnosis is suspected according to signs and symptoms, such as skin changes, abnormal growth, and loss of hair. It can be confirmed through a genetic test. The health care professional will possibly suspect Progeria if the signs and symptoms are there – aging skin, loss of hair, stiffness of joints, etc. This can then be confirmed through a genetic test. The Progeria Research Foundation has created a Diagnostic Testing Program.

No diagnostic test confirms progeria. Doctors typically make a diagnosis based on signs and symptoms, such as failure to grow and hair loss, which typically aren’t fully evident until your child is nearly 2. However, with the discovery of the genetic mutation that causes progeria, it’s possible to use genetic testing for LMNA mutations at the first suspicion of progeria. The sooner you know your child has progeria, the sooner your doctor can recommend treatments that may help ease the signs and symptoms of the disorder.

A blood test may reveal that your child has a low level of high-density lipoprotein (HDL) cholesterol, the so-called good cholesterol that helps keep arteries open. This laboratory finding isn’t diagnostic by itself, but may lend support to a diagnosis of progeria.

 Treatment

No treatments have been proven effective.

  • Most treatment focuses on reducing complications (such as cardiovascular disease) with heart bypass surgery or low-dose aspirin. A daily dose may help prevent heart attacks and stroke.
  • Growth hormone treatment has been attempted.
  • Drugs known as farnesyltransferase inhibitors (FTIs), which were developed for treating cancer, have shown promise in laboratory studies in correcting the cell defects that cause progeria. FTIs are currently being studied in human clinical trials for treatment of progeria. it has been proposed, but their use has been mostly limited to animal models. A Phase II clinical trial using the FTI Lonafarnib began in May 2007.
  • Physical and occupational therapy. These may help with joint stiffness and hip problems, and may allow your child to remain active.
  • High-calorie dietary supplements. Including extra calories in your child’s daily diet may help prevent weight loss and ensure adequate nutrition.
  • Feeding tube. Infants who feed poorly may benefit from a feeding tube and a syringe. You can use the syringe to push pumped breast milk or formula through the tube to make it easier for your child to feed.
  • Extraction of primary teeth. Your child’s permanent teeth may start coming in before his or her baby teeth fall out. Extraction may help prevent problems associated with the delayed loss of baby teeth, including overcrowding and developing a second row of teeth when permanent teeth come in.

Prognosis

There is no known cure. Few people with progeria exceed 13 years of age. At least 90% of patients die from complications of atherosclerosis, such as heart attack or stroke.

Mental development is not affected. The development of symptoms is comparable to aging at a rate six to eight times faster than normal, although certain age-related conditions do not occur. Specifically, patients show no neurodegeneration or cancer predisposition. They do not develop physically mediated “wear and tear” conditions commonly associated with aging, like cataracts (caused by UV exposure) and osteoarthritis (caused by mechanical wear).

Epidemiology

Classical Hutchinson-Gilford Progeria Syndrome is almost never passed on from parent to child. It is usually caused by a new (sporadic) mutation during the early division of the cells in the child. It is usually genetically dominant; therefore, parents who are healthy will normally not pass it on to their children. Affected children rarely live long enough to have children themselves.

Research indicates that a chemical (hyaluronic acid) may be found in greatly elevated levels in the urine of Hutchinson-Gilford Progeria Syndrome patients. The same abnormality has been found in Werner Syndrome, which is sometimes called ‘progeria of the adult’.

Lamin A

Nuclear lamin A is a protein scaffold on the inner edge of the nucleus that helps organize nuclear processes such as RNA and DNA synthesis.

Prelamin A contains a CAAX box at the C-terminus of the protein (where C is a cysteine and A is any aliphatic amino acids). This ensures that the cysteine is farnesylated and allows prelamin A to bind membranes, specifically the nuclear membrane. After prelamin A has been localized to the cell nuclear membrane, the C-terminal amino acids, including the farnesylated cysteine, are cleaved off by a specific protease. The resulting protein is now lamin A, is no longer membrane-bound, and carries out functions inside the nucleus.

In 2003, NHGRI researchers, together with colleagues at the Progeria Research Foundation, the New York State Institute for Basic Research in Developmental Disabilities, and the University of Michigan, discovered that Hutchinson-Gilford progeria is caused by a tiny, point mutation in a single gene, known as lamin A (LMNA). Parents and siblings of children with progeria are virtually never affected by the disease. In accordance with this clinical observation, the genetic mutation appears in nearly all instances to occur in the sperm prior to conception. It is remarkable that nearly all cases are found to arise from the substitution of just one base pair among the approximately 25,000 DNA base pairs that make up the LMNA gene. The LMNA gene codes for two proteins, lamin A and lamin C, that are known to play a key role in stabilizing the inner membrane of the cell’s nucleus. In laboratory tests involving cells taken from progeria patients, researchers have found that the mutation responsible for Hutchinson-Gilford progeria causes the LMNA gene to produce an abnormal form of the lamin A protein. That abnormal protein appears to destabilize the cell’s nuclear membrane in a way that may be particularly harmful to tissues routinely subjected to intense physical force, such as the cardiovascular and musculoskeletal systems. Interestingly, different mutations in the same LMNA gene have been shown to be responsible for at least a half-dozen other genetic disorders, including two rare forms of muscular dystrophy. In addition to its implications for diagnosis and possible treatment of progeria, the discovery of the underlying genetics of this model of premature aging may help to shed new light on humans’ normal aging process.

Possible Complications

Heart attack (myocardial infarction)

Stroke

How we can help children with Progeria?

  • Make a financial contribution. Donations are needed to continue the vital work. No donation is too little or too big – every penny counts in our fight for a cure!
  • Donate your time. Volunteers are also important to  success. Hold a special event like a bake sale or letter writing campaign; translate documents for the families; help with a mailing – we’ll find something for you to do that fits your schedule, location and talents!
  • Donate in-kind services or items. Do you own a printing or office supply business? Do you have a background in non-profit development? These are just some of the many types of talents and connections. The more tasks we can get accomplished on a pro bono basis, the more we can spend on research!
  • Spread the word and tap into your connections. Do you know anyone who can do any of the above.

Care, Coping and support

  • Learning your child has progeria can be emotionally devastating. Suddenly you know that your child is facing numerous, difficult challenges and a shortened life span. For you and your family, coping with the disorder involves a major commitment of physical, emotional and financial effort.
  • In dealing with a disorder such as progeria, support groups can be a valuable part of a wider network of social support that includes health care professionals, family and friends. In a support group, you’ll be with people who are facing challenges similar to the one that you are. Talking to group members can help you cope with your own feelings about your child’s condition. If a group isn’t for you, talking to a therapist or clergy member may be beneficial.
  • Ask your doctor about self-help groups or therapists in your community. Your local health department, public library, telephone book and the Internet also may be good sources for finding a support group in your area.

Helping the child to cope

  • If your child has progeria, he or she is also likely to experience fear and grief as awareness grows that progeria shortens life span. Your child eventually will need your help coping with the concept of death, and may have a number of difficult but important questions about God and religion. Your child also may ask questions about what will happen in your family after he or she dies.
  • It’s critical that you are able to talk openly and honestly with your child, and offer reassurance that’s compatible with your belief system. Ask your doctor, therapist or clergy member to help you prepare for such conversations with your child. Friends who you meet through support groups also may be able to offer valuable guidance.

Conclusion and General Discussion

Progeria, or Hutchinson-Gilford progeria syndrome, is a rare, fatal, genetic condition of childhood with striking features resembling premature aging. Children with progeria usually have a normal appearance in early infancy. At approximately nine to 24 months of age, affected children begin to experience profound growth delays, resulting in short stature and low weight. They also develop a distinctive facial appearance characterized by a disproportionately small face in comparison to the head; an underdeveloped jaw (micrognathia); malformation and crowding of the teeth; abnormally prominent eyes; a small, nose; prominent eyes and a subtle blueness around the mouth. In addition, by the second year of life, the scalp hair, eyebrows, and eyelashes are lost (alopecia), and the scalp hair may be replaced by small, downy, white or blond hairs. Additional characteristic features include generalized atherosclerosis, cardiovascular disease and stroke, hip dislocations, unusually prominent veins of the scalp, loss of the layer of fat beneath the skin (subcutaneous adipose tissue), defects of the nails, joint stiffness, skeletal defects, and/or other abnormalities. According to reports in the medical literature, individuals with Hutchinson-Gilford progeria syndrome develop premature, widespread thickening and loss of elasticity of artery walls (arteriosclerosis), which result in life-threatening complications during childhood, adolescence, or early adulthood. Children with progeria die of heart disease (atherosclerosis) at an average age of 13 years, with a range of about eight to 21 years.

Progeria is caused by a mutation of the gene LMNA, or lamin A. The lamin A protein is the scaffolding that holds the nucleus of a cell together. Researchers now believe that the defective lamin A protein makes the nucleus unstable. That cellular instability appears to lead to the process of premature aging in progeria. Because neither parent carries or expresses the mutation, each case is believed to represent a sporadic, new mutation that happens most notably in a single sperm or egg immediately prior to conception.

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Support Groups

Progeria Research Foundation, Inc. – www.progeriaresearch.org

About the Author

Reader, Bhupal Nobles’ Girls’ College of Pharmacy, Udaipur-Raj.313002 INDIA
Email: kamalsrathore@yahoo.com
kamalsrathore@gmail.com
Mobile: +919828325713

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General summary of the city:

Leuven (Louvain in French) is a university town and the capital city of the Belgian province of Flemish Brabant. The Katholieke Universiteit Leuven (Catholic Univeristy of Leuven) is the oldest catholic univeristy in the world. It is also one of the world’s oldest universities. With respect to the adage “old is gold”, the univeristy which is the hallmark of Leuven, is one of the most beautiful sights in the whole of Europe.

An ancient town Leuven, grew industrially from 11th century onwards. The town soon became famous for linen production (known as lewyn, then) by the late 15th century. Historians argue that linen is actually a corruption of the word “leuven”. By the 18th century, the Beer brewing industry came into existence. The local “Stella Artois” brand of beer became a household name. Things turned out even better for Stella Artois when it merged with the Walloon based brewer Piedboeuf to manufacture Interbrew. The brand Interbrew grew exponentially as one of the most famous brewing companies in the world offering some of the most popular beer brands in Europe. Couple of years ago, Interbrew merged with a Brazilian brewer AmBew to merge InBev which is now the largest and the most popular brewer company in the world with a sizeable marketshare.

The city of Leuven suffered setbacks during the World Wars and the library of the university was destroyed and rebuilt twice. Ten percent of the students attending the university in Leuven are international students. All in all, Leuven is an historically gifted intellectual place for learning and spreading of knowledge.

Places of interest:

St.Peter’s Church on Grotte Markt ( Great Market Square) founded in the later part of the tenth century is a Gothic building. The Church bore the brunt of warfare during the world wars and had to be renovated. The best part about the church is the treasury of St.Peter which houses the 15th century paintings like the “The Last Supper” and the “Martyrdom of Saint Erasmus”.

The Grotte Markt and the Oude Markt (Old Market) reflect the ethos and splendor of the 15th and 16th century BC. No visitor worth his salt should miss the Stadhuis, the townhall of Grott Markt. The Stadhuis is the most beautiful building in Leuven and one of the most popular structures of Belgium. You can take a guided tour of the Stadhuis everyday from 3pm. During the months of April through September, the Stadhuis is open for guided tours from 11 am on weekdays.

The Beguinages built during the period between the 13th and 16th century are the collection of small buiding used by Beguines. They were more than 300 women during those times who lived religious lives, without taking monastic vows. A visit to the Beguinage reminds people of how these sisters dedicated their lives to God without isolating themselves from the world. Quite recently the Beguinages have been able to hold public interest because of their inclusion to the World Heritage List by UNESCO.

Things to do:

Leuven is one place which can make you feel young. There is a continous feeling of learning and education. No prizes for guessing why; Leuven is a “student city” with most of the citizens being students. The Old Market is famous for bars and cafés. Onder den Toog is well known for being Belgium’s smallest bar and a haven visitors who want to absorb the folklore and ambience of the Louven culture.

A visitor cannot afford to miss the Rock Werchter festival held for three days in July. Though the city radiates a Catholic sentiment, the festivals in Leuven do not have any religious or historic appeal. They are purely indulged in for fun, merriment and get-togethers. The Rock Werchter features rock bands from parts of Europe and the USA. The other music festival known as Beleuvenissen play more jazz and blue, folk and classical concerts. Come August, and you can see the rise of pop fever in this city with interntional pop and rock bands coming together for the rock festival Marktrock. If you are into sports especially football, then you can pay a visit to the Oud-Heverlee Leuven, a Belgian football club, from the municipality of Leuven. You can also head to listening to some pleasing orchestra like the famous Arenberg Orchestra in Leuven.

Food and Drink:

The Belle Epoque and the Orange par Roland Debuyst restaurants are famous for gourmand delights. Also famous is the French restaurant offering the best in French cuisine called Ramberg Hof. Oesterbar is another beautiful eatery offering the choices of seafood and oysters for people who love seafood.

Since the place is famous for its cosmopolitian outlook, Leuven brims with the choicest international and ethic cuisinE ranigng from Italian, Mexican, Spanish to Chinese, Moghlai and Indian. There are around 1765 cafes and more than 215 restaurants in Leuven. The quality standards for food and drink are quite high as they are strictly monitored under the watchful eyes of the Leuven Catering Inspectorate.

The popular starters consists of soupe à la bière (beer soup) made with chicken stock and onions; a cold pate made of veal, pork and rabbit; flamiche, a tasty cheese pie with leeks or onions; and tomatoes filled with mayonnaise and shrimps. The main course include chicken stew or fish stew, lean beef cooked in a casserole with onion and beer among other favorites. A popular sweet dish is the Gaufres which are waffles served with chocolate syrup or icing sugar. Frijtes is a popular snack here.

Like the rest of Belgium, beer reigns high among the list of favorite drinks in Leuven, the most popular brand being the good ol’ Stella Artois. There is also a good demand for French and Luxembourg variety of wines. Other popular drinks are gin and coffee. Leuven Peckhke gin with peach juice and Leuvens Nootje, gin with hazel nut are quite popular among jins. Popular brands of Coffee are Margogyp and Mysore.

Hotel and Accomodation:

Het Klooster Hotel

Hotel Ibis Leuven Centrum

Hotel New Damshire

Begijnhof Congreshotel

Hotel Binnenhof

Theater Hotel Leuven Centrum

Entertainment:

You can take your kids or friends to a beautiful recreational partk known as Kessel-Lo Provincial Recreation Park. Children can have a gala time playing, riding electric boats, driving mini-cars etc. You can indulge in row-boating, pedal boating, go-karts and playing to your heart’s content in a spalsh pool. For sports afficionados, there are football pitches, basketball and volleybal courts, a tennis court, two skate ramps and a roller skating rink. The eco-house along with a permanent water exhibition attract a lot of visitor attention. Those who love nature can also find peace and solace watching the greenery, the tree orchard and the blooming flower garden in the recreation park.

Those who prefer night entertainment, can visit some of the zaniest bars which are found around the Oude Markt and the Grott Mart. For people who love shopping, there is the Fochplein, which is famous for popular shops selling everything from food to outfits. There are also some smaller shops in the market area which sell interesting as well as commonplace items. Be it the park, the bars, the museums or the univeristy; the sheer magnetism and the chemisty of Leuven is quite entertaining. The friendly hospitality of the students of Leuven, the humor and the camaraderie shown by them to visitors is really commendable.

About the Author

Meredith Booney is a freelance travel writer with over 20 years of experience writing for travel journals, newspapers and magazines. Website: http://www.belgiumcities.info

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beer taps

beer taps

How to Brew a Beer Kit

Most homebrewers start by brewing beerkits. This is the easiest way to brew your own beer and learn the basic procedures involved. The quality of beer you produce from a beer kit largely depends on the manufacturer, basically you get what you pay for.

For further articles and information on this subject please visit www.thehomebrewcompany.ie

Brewing Equipment Needed

25 Litre Fermentation Vessel

Thermometer

Plastic Airlock

Rubber Bung

Trial Jar

Bottle Filling Stick

Hydrometer

Bottle Brush

Simple Syphon

Beer Paddle Plastic

Twin Lever Capper

Crown Caps Gold

Bruclean Cleaner/Steriliser

Bottles: If you are bottling your beer the bottles must be sterilised just prior to bottling. It is recommended that you soak them in sterilizing agent for at least 20 minutes, rinse them 5 times each and leave to drain.

CLEANING / STERILISING / RINSING

Any piece of equipment that comes in contact with your beer must be thoroughly cleaned, sterilised and rinsed.

Cleaning

All equipment must be thoroughly rinsed after cleaning to remove traces of detergent. Traces of detergent in the finished beer will affect the surface tension and result in poor head retention (i.e. a flat, unattractive pint!).

Sterilising

Your beer will be very susceptible to bacterial or yeast infection in the early stages of the brewing procedure. A sterile environment is necessary to produce a clean healthy tasting beer. Sterilisation of your brewing equipment should be done as close to brewing time as possible.

Bruclean Cleaner/Steriliser 400g

You have been supplied with the above Sterilising agent. Brupaks Bruclean can be used as a hot or cold solution. For general cleaning, mix 5 – 10 grams of Bruclean per litre of hot or cold water.

Rinsing

The importance of rinsing your sterilised brewing equipment cannot be stressed enough. Any traces of sterilising solution finding it’s way into your beer may give a TCP taste to your beer, in some cases making your beer undrinkable.

Now that you have cleaned, sterilized and rinsed all your equipment you are ready to start brewing.

HOW TO MAKE UP YOUR BEER KIT

STEP 1

Re-hydrate the yeast.

For healthy fermentation it is necessary to re-hydrate your yeast before adding it to the wort (wort is the name given to beer before fermentation has taken place). You will need to boil 100ml of water and add it to a jug or large glass. Cover this with foil or a sterilized plate etc. Allow this water to cool to about 30-35 deg celcius. Cut open the sachet of dry yeast and evenly sprinkle over the surface of the water. Do not stir or mix. Cover the jug once again and allow the yeast to re-hydrate for 20-30 mins.

STEP 2

Remove any labels from your beer kit can(s) and place in a pot of boiled water for 10 mins to soften the extract. Open the cans using a sterilized can opener and pour into your fermenter. Add approximately 2 litres boiling water to the fermenter. It is advised that you first pour this boiling water into the cans to rinse out any remaining extract and then add to your fermenter.

STEP 3

Once you have added the boiling water to the fermenter take your paddle and stir the wort to mix it thoroughly with the boiling water. Next top up the fermenter with cold water to the desired level or recommended level. This is usually 23 litres.

STEP 4

Now you must aerate the wort. Aerating the wort is necessary to introduce oxygen which will help the yeast get off to a good start and produce a healthy fermentation which will in turn produce a great beer. It is recommended that you stir vigorously with the paddle for 5 – 10 mins.

STEP 5

Next you must take a gravity reading with your hydrometer. Taking a gravity reading before and after fermentation will allow you to calculate the alcohol content of your beer. You can pop the hydrometer directly into the wort or you can take a sample from the wort and add it your trial jar. Your original gravity/ OG will usually be in the range 1.035 – 1.050. After fermentation your final gravity FG should have dropped to 1.006 – 1.012. Once you have these two readings you can use the following equation to calculate the % alcohol / Volume of your beer.

ABV (Alcohol by Volume) = Gravity Drop/8.06 %

eg. If your SG = 1.045 and your FG = 1.008 calculate % alcohol as follows:

ABV = (45 – 08)/8.06 = 4.59%

STEP 6

Once the wort has cooled to a temperature below 30 deg C pitch (add) the yeast and stir well. If the wort is above 30 deg C then put the lid on the fermenter and leave it for an hour or two to cool. Placing the fermenter in a bath of cold water will accelerate this process. After you have pitched the yeast leave the fermenter in a room where the temperature is 18 – 26 deg C. The yeast may become dormant at temperatures below 18 deg C. Unpleasant alcoholic flavours can develop at temperatures above 26 deg C. Keeping the temperature constant will improve the quality of your beer.

FERMENTATION

During fermentation the yeast you added to the wort will convert the sugar to alcohol. During the first 12-24 hours of fermentation there will be a lot of activity as large amounts of CO2 gas are produced by the yeast. If you are using an airlock this will bubble every few seconds. A large head will form on top of the wort.

After 3-5 days this yeast head will have subsided and fermentation will have slowed. Leave your beer sit in primary for 7 – 10 days. The specific gravity of the beer can now be checked, and once you get two stable hydrometer readings within a 24hr period it can be transferred to a barrel or bottles. The beer can also be put into a secondary fermentation bin for a period ( 10 – 14 days) to produce a cleaner tasting beer, this also has the advantage of allowing the beer to clear a little and reduce the sediment in the barrel or bottle.

BOTTLING

You must add sugar to your beer before bottling. This process is called priming. The sugar will kick off a mini fermentation in each bottle and will carbonate your beer. Sugar can be added directly to the bottle(usually 1 teaspoon of sugar to each bottle), or you can add sugar to your beer by using a bottling bucket.

Ideally a bottling bucket should be used when priming your beer. You can use your fermenter. The amount of sugar you use depends on the style of beer you are making, but this amount is usually between 50g – 80g. You can also use different types of sugar. Many homebrewers recommend using glucose as priming sugar as it has little or no effect on the flavour of your beer. Glucose is readily available in most pharmacies and supermarkets. Boil the glucose in about 50 ml of water for a few minutes to dissolve it, cover and let it cool for while. Next pour the glucose solution into your bottling bucket and syphon the beer in on top of it. You will not need to stir or mix. Please note, that when transferring the beer from one vessel to another that you must submerge the tube in the beer and fill from the bottom up. This is done to avoid aerating your beer preventing oxidation.

Now it is time to bottle your beer.

Method 1: Transfer the beer to each bottle through a piece of tubing attached to the tap of your bottling bucket. This tube should be long enough to reach the bottom of the bottle.

Method 2: Transfer the beer to each bottle using a syphon tube. Your syphon tube should have a small tap to regulate the flow of beer. A length of tube can be attached to this tap so you can fill each bottle from the bottom up.

Method 3: A bottling stick can be used in either of the above methods. The bottling stick has a small valve on the end which is pressed against the bottom of each bottle to release the flow of beer. When removed from the bottle the flow of beer will stop. This is by far the most efficient way of bottling your beer. The bottle stick can be attached directly to the tap of your bottling bucket or to one end of your syphon tube(heat one end of the syphon tube in boiling water and then stretch it over the bottling stick).

Note: To start the flow of beer through your syphon tube use one of the following two methods. Place a small piece of tubing, approximately 2 inches long, over the tap on your syphon tube and suck the beer through the tube to start the flow. Remove this piece of tubing at the last second. This is done to prevent any bacteria from your mouth coming in contact with the beer.

Another method is to first fill the syphon tube with water closing the tap and holding your thumb over the other end to seal in the water. Now quickly submerge the open end in your beer. The water will not flow into your beer due to the pressure in the tube. Now drain off the water by opening the tap. When the beer replaces the water in the tube close the tap. Now you are ready to transfer the beer to your bottles or to another vessel

Finally cap your bottles and put in storage for conditioning.

CONDITIONING

The beer must be conditioned for a period of time to mature. It is recommended that you condition your beer for 4 – 6 weeks before drinking. Most brewers will tell you that the longer you leave it the better it will taste. After bottling you should store the beer in a warm place (18 – 24 deg C) for a week or two so the priming sugars can ferment and then move the beer to a cooler place such as your shed etc. for the rest of the conditioning period. The beer will clear and mature better at cooler temperatures.

You beer is now ready to drink. Enjoy!

About the Author

DIY – How to Build a Kegerator & Wall Mounted Beer Taps


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Keg Parties If You Tap It They Will Come Funny Retro Poster – 11×17…


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Do You Want To Drink A Good Beer

One of the various things the German people are known for is beer. Beer is an essential piece of their tradition and heritage, with over thirteen-hundred varied breweries spanning the country. As far as per capita beer consumption, the Germans are only behind the Czechs and the Irish. The history of Germanic brew spans back to the beginnings of the nation when monks started to experiment with brewing around 1000 A.D. The country’s leaders eventually started to legislate the manufacturing of beer as brewing started to be more and more profitable. The most well-known and significant component to effect Germanic brewing came in 1516 with the Bavarian Reinheitsgebot, or the purity standard.

To  make sure that Bavarian beers were only the highest quality the Duke Wilhelm IV authorized the Bavarian Reinheitsgebot. Hops, barley, and water are the only ingredients that should go in in beer according to the law. The Reinheitsgebot is the oldest regulation placed on food in the world and has remain unchanged in nearly five-hundred years. Yeast is the only inclusion to the list of crucial ingredients in the act. Yeast found naturally in the air was what manufacturers before used. Bavarian breweries were soon considered the superior makers of beer because of the strict standard of quality following by the purity requirement. As the prominence of the Bavarian breweries spread around the nation other manufacturers started to follow the proclamation as well.

German beers have a long-standing reputation of making quality brews made only from the purest ingredients as a result of the Reinheitsgebot. As time passed and Germany began to ship out beer, some cities became famed brewing locations. By fifteen-hundred, Scandinavia, Holland, England, and  as far as India principally recieved their beer from one of the more than 600 breweries in the city of Bremen. Two more famed brewing cities were Einbeck and Braunschweig. In modern-day Germany, the majority of the country’s drinking people still choose fabbier, or draught beer, over bottled beer because of it’s robust flavor and perfect amount of  foam. In an effort to curtail more outbreaks of the bubonic plague German beer steins became popular about the time the purity standard came about and are still used today.

During the time of the bubonic plague, Germany originated a lot of laws to prevent its citizens from getting ill. Massive amounts of infected flies would land in people’s food and spread the infection. This led to the German beer stein, a beverage container with a hinged lid that could be used with the thumb so a person could stop infection and still be able to drink with one hand. Beer drinking rose exponentially as citizens started to realize the disease spread in unsanitary conditions with brackish pools of water. Originally made of stoneware with pewter lids, steins grew in popularity. Steins began to be manufactured entirely of pewter for nearly 300 years as the pewter guild grew. Eventually, porcelain and silver German beer steins were introduced and are still produced today.

Nowadays there are over 1350 breweries within Germany’s lands that produce over five-thousand brands of beer. The Benedictine abbey Weihenstephan, which has been producing beer since one-thousand and forty, is reported as the oldest brewery in the world. The most concentrated area in Germany for beer makers is the Franconia region of Bavaria by the city Bamberg. German breweries produce a wide variety of tastes and brands of beer with the majority of them able to be placed under ales or lagers. Some brands of beer may have an alcoholic content as high as 12%, making them more potent than a lot of wines even though most beers have an alcoholic content ranging from 4.7% to 5.4%.

About the Author

To learn about celery diet and celery plant, visit the Benefits Of Celery website.

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Light yellow-gold color with a tightly packed white head, floral nose with a hint of malt, medium bodied palate with delicate hopping and a slightly bitter finish.Recommended to be used with Coopers Brew Enhancer 1 and Coopers Carbonation Drops. For best results we recommend using with the Coopers Brewery Micro Brewery Kit….


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