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Not giving up. Not giving in. Not settling. Being all in. Today's episode recounts the story of Abbey, Jake, and their 7-year-old son finding purpose rather than despair, leaning in, offering mutual respect, and feeling like a united front.From feeling desperate and helpless, having "no good days" to parenting authentically, strategically, enjoying time together again.From their son never doing something he doesn't want to do, to not saying no anymore.From considering divorce, to the strongest they've ever felt together.IN THIS EPISODE, WE COVERED...How Jake took a good hard look at his relationship with his sonWhat they had to do to get the "Jerry Springer" moments to stopThe heartbreaking question their son asked and how they transformed his self-esteemDON'T MISS-The power that comes from asking for helpI believe in you + I'm cheering you on.Come say hi! I'm @parent_wholeheartedly on Insta.Apply to work together: parentingwholeheartedly.com/ApplySend us Fan Mail over Text.Don't forget to leave a rating or review! Thank you!Support the showSTART HERE:CALM + CONFIDENT: THE MASTERCLASS Master the KIND + FIRM Approach your Strong-Willed Child Needs WITHOUT Crushing their Spirit OR Walking on Eggshells *FREE* - www.parentingwholeheartedly.com/confident
Burnout isn't just being tired or overwhelmed—it's what happens when your nervous system is totally tapped out. This episode is a wake-up call and a reframe. I break down what burnout really is, what it's not, and how to start healing without adding more pressure to your already packed plate.[00:00–01:25]
In this episode, I address a common struggle among leaders: the tendency to delay important decisions that could improve their lives. Whether it's waiting until the next month or the new year, many leaders and CEOs fall into the trap of hesitation when it comes to creating meaningful change. I challenge you to stop waiting and take action now, as the change you're looking for begins the moment you decide to ask for help.Key Quotes"The catalytic moment you are longing for in your life comes right on the other side of clarity.""Why do we consistently wait to make a decision when we know we need change?""You didn't get to where you are today by yourself, so why do you believe you need to tackle the next challenge alone?"The Cost of WaitingMany leaders struggle with taking decisive action when they know change is needed. Instead of seizing the moment, they push it off to a future date, hoping circumstances will magically change. In this episode, I explore the mindset behind waiting and the ways it can prevent you from reaching your full potential. I encourage you to stop waiting for the “right” time and start asking: What are you waiting for?The Struggle to Ask for HelpOne of the biggest barriers to taking action is the reluctance to ask for help. Many leaders believe that seeking support is a sign of weakness, yet they forget that they didn't achieve their current success alone. I challenge the notion that you have to go it alone and explain how asking for help can be the key to unlocking the next level of your personal and professional growth.Condensing Time by Asking for HelpI share how working with clients who are willing to ask for help can dramatically condense time and produce results faster. When you have someone to guide you, growth becomes more intentional, and you're able to solve problems before they escalate. By dedicating just an hour of time to personal growth each week, you can see immense change, as demonstrated by a client who transformed her life and business after asking for help.Client Success Story: Overcoming StagnationI recount a powerful success story of a client in the creative space whose business had plateaued after a decade. Through coaching, she was able to break through the stagnation, increase her revenue by 111%, build a stronger team, and create new opportunities. Her life began to change the moment she admitted she needed help. This story illustrates the power of action and clarity in driving transformation.Identifying Areas for ChangeWhat area of your life are you waiting to change? Whether it's personal, professional, financial, emotional, or relational, identifying where you want to grow is the first step. The EPS Matrix I use with clients helps provide a snapshot of where you are today and where you want to be, giving you clarity and direction for the journey ahead.Final Thoughts and EncouragementThe moment of clarity you are seeking might be as simple as acknowledging that it's time to ask for help. The waiting game ends when you take the first step toward change. Today, I challenge you to ask yourself: What are you waiting for? And is today the day you finally take action?Resources MentionedMy website: Rocky GarzaUpcoming free live virtual event: rockygarza.com/beyondsuccessConnect with me on Instagram: https://www.instagram.com/rockygarza Key Time Stamps00:00 Introduction: The Waiting Game01:05 Welcome to the Rocky Garza Show02:18 The Cost of Waiting03:42 The Struggle to Ask for Help04:37 The Reality of Self-Sufficiency06:30 Condensing Time by Asking for Help06:45 Finding Time for Personal Growth07:17 Client Success Story: Overcoming Stagnation07:50 The Power of Asking for Help08:48 Transformative Results and New Beginnings10:23 Identifying Areas for Change10:44 Utilizing the EPS Matrix11:37 Final Thoughts and EncouragementTo join Rocky for his next free virtual event, go to https://rockygarza.com/beyondsuccessSupport this podcast at — https://redcircle.com/trgs/donations
I've come to realize that the best way to hit the ground running as an immigrant in a new country isn't necessarily the usual things people talk about—finding a job to keep you going while applying to 500 roles weekly and the like. The most impactful things you'll need to do when settling down are mindset-related. Keep an open mind. Be adaptable. Drop any sense of entitlement. And be willing to reset and start from the beginning. One caveat, though: don't lose your identity in the process. After 12+ years in Canada, Kaveri Srivastava is well-placed to speak about this mindset shift. She joined me on The Newcomers Podcast to chat about:* Her hit-the-ground running playbook* Dealing with survival mentality as an immigrant* Balancing the need to experience new things while saving for the future* Her Indian heritage, and more. My biggest takeaway: While it's cool to experience new things, you should form the habit of paying your future self first. Did you find this interesting? Please share with someone else who might find it helpful.I need your helpI am working with an immigration expert to create content around the most common questions about the Canadian immigration process. Could you please hit reply and send in any questions you might have?Danke! If you got this email in error or no longer wish to receive emails from The Newcomers Podcast, Substack has a sweet and easy way to unsubscribe. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit thenewcomerspod.com
In today's episode, we'll talk about the brand new Cassie book coming out next year! We'll also talk about why Golden Freddy and Lefty are so similar, why Helpi wasn't in Help Wanted 2, why Michael isn't in the character encyclopedia, and which non-obvious characters should be in FLAF! ------------------------------------------------------------------------------------------- To submit questions, theories, and creator collab requests, email at: FreddyFazbearPizzaPodcast@gmail.com -------------------------------------------------------------------------------------------------- Intro/Outro music by: @Miri789 Freddy Fazbear Pizza Podcast is YOUR premiere FNAF podcast available everywhere! Youtube: https://youtube.com/playlist?list=PLlGAFKgA2Ax_6MKnuaq5ApBgC8osKW4Dx&si=jB2ja5c4k_OnCZQQ Spotify: https://open.spotify.com/show/1a65iwRRAQylxb9EtRWmsd Apple Music: https://podcasts.apple.com/us/podcast/freddy-fazbear-pizza-podcast/id1705899138 Amazon Music: https://music.amazon.com/podcasts/4c77d1d8-077d-463d-b48e-21280279e281/freddy-fazbear-pizza-podcast -------------------------------------------------------------------------------------------------- Wanna get me something? https://throne.com/ryetoast Here are all my socials and ways to support the channel! https://ryetoast.carrd.co Join our growing community on discord! https://discord.gg/azPjrGGdBY ----------------------------------------------------------------------------------------------------------------------- For Brand Deals and Sponsorships, contact: ryetoast@apollomgmt.co
Yksi popularimusiikin tunnetuimpia ja vaikutusvaltaisimpia tuottajia, yhdysvaltalainen Rick Rubin avaa esikoiskirjassaan ajatuksiaan, mistä luovuus kumpuaa ja mitä taiteilijuuden perimmäinen olemus hänen mielestään on. Luovuus ja olemisen taito (Like, 2023) on julkaistu suomeksi (suomentaja: Kosti Salminen), ja Kulttuuriykkönen sukeltaa sen tarjoamaan maailmaan. Miksi muun muassa Adelea, Johnny Cashia, Linkin Parkia, Metallicaa, Red Hot Chilli Peppersiä, Shakiraa ja Slayeriä tuottanut, Def Jam ja Def America -levymerkit perustanut sekä Beastie Boysin debyyttialbumin tuottajana maailmanmaineeseen noussut "kultasormi" teki tällaisen teoksen, ja minkä tason oivalluksia hän tarjoaa? Kulttuuriykkönen keskustelee aiheesta äänikirjan lukemisesta vastaavan luovan johtajan Saku Tuomisen, muusikkona ja tuottajana toimivan artisti Jutta "Irene" Ruonansuun sekä muusikko-musiikkitoimittaja Heikki Romppaisen kanssa. Juhani Kenttämaa toimittaa.
Joining me for a waffle this week is quite possibly the most inspiring guest we have ever had on the show, Ryan GadsbyRyan joins me to share his journey of childhood se*xual ab*use.Ryan was ab*used by his stepdad from the age of 8 until he reached 16. Ryan very bravely shares his story of how he survived this horrific ordeal in the hope that it inspires others to reach out and ask for help.We have a waffle about the journey so far, the impact it has had on his mental health and how a defining moment changed the course of his life foreverHe is now on a mission to build awareness for fellow survivors, encourage others to share their stories, and, more importantly, remind people to never be ashamed of what happened to them!Ryan has now created Prevention Pathways to provide in-school support and educator training to bridge the educational gap for trauma-affected children. Their ‘Be Aware, Be Active, and Be Alongside' programme will also equip those on the frontlines with the knowledge and tools to make a real difference.This episode may be triggering for people so if you are experiencing anything discussed in this week's episode, then please head to Ryan's Instagram for links on how you can get helpI really hope you enjoy the episode, and don't forget to hit the subscribe button! Hosted on Acast. See acast.com/privacy for more information.
Asking for help can be really hard, and it is a significant and brave step in our healing. When we are serious about our healing, we will start to ask for help when we need it. But why is it so hard to ask for help? What keeps us from asking for help when we need it?This episode is a continuation of the "How We Heal" series. In this episode, we take a look at the following:What keeps us from asking for help.Getting clarity on what you need help with.Getting clarity on the right person or resource you need.How to make the ask for helpI hope this episode helps you in taking the steps towards getting the help you need. Permission to Love Facebook Group:Join the GroupYou are worthy of your own love,JerryMy New Book:Returning: Meditations and Reflections on Self-Love and HealingTransformational Coaching:Learn More Here!Support the Show:My Patreon PageHow is your relationship with yourself going?Get your free-self assessment guideWatch On YoutubeWebsite:www.jerryhenderson.orgSupport the Show:My Patreon PageTrouble Sleeping?Sleep ResetGet Your Free Weekly Healing Tips!Free Guided Self-Love Meditation:Get it Here!Website:www.jerryhenderson.orgInstagram: ...
When to Ask for HelpI share with you another client story from one of our group coaching calls in The Success Society, which is our higher-level coaching group where we talk about all things outside of the application. Now, I am a firm believer that you don't need to come with a “problem” or something to troubleshoot every single week in order to participate in and benefit from our coaching sessions. Like I say to our Apply Yourself community members, you don't need to wait until you experience a problem to reach out and ask for support. When it comes to our coaching, we take a holistic approach because you shouldn't actually have to ask for help. It should be a well-rounded process that you engage in fully, freely, and on your own terms.Holistic Coaching, Asking for Help, and Making Good Choices in your AdvancementChatting with this client brought up a really important question: When do we ask for help? Asking for help often requires a serious analysis of where we are, where we want to be, and the gap between them. Here are some key points from this episode:If you're feeling unsure of your next steps, it's important to take a step back and visualize where you want to be in a productive way. In order to reach your goals, your current self needs to make choices that can, in truth, be uncomfortable. These are often the choices you would make when you look back in hindsight. Imagine yourself 10, 20, 30 years into the future, or even 1 year in. What choices would you make today to get you where you want to be faster, without stress, with more joy, support, encouragement, and community, and in a healthier and sustainable way? There doesn't always have to be a problem. It's important to learn how to ask for help and when to ask for help. And in order to ask for the right kind of help, you need the right people to be on the other end, listening to and supporting you.At Apply Yourself, we provide coaching for applications, for test prep, and for life in general, and we have programs that focus on each of those areas. Want help on applications? We have Mastering Academic Applications. Want to excel in your MCAT and LSAT test prep? We have Mastering Test Prep. Need support in different areas of your life? We have The Success Society. And for all of the above, we always offer 1:1 VIP time to our clients. Follow and subscribe to never miss an episode! Connect with Adrienne!Want to connect with us at Apply Yourself: The Advancement Spot and continue this discussion on asking for help? Email us at hello@applyyourselfglobal.com, or email me personally at adrienne@applyyourselfglobal.com or DM us on Instagram @applyyourselfglobal - Let us know when you ask for help and how we can support you! Ask the ExpertHave any questions on applications, advancement, studying for law school exams, and more? Send your questions to our above contacts, or you can submit an audio file via DM and we can feature you on the podcast!Work with Adrienne>>> Calling all applicants! Learn more about our signature course, Mastering Academic Applications: From Scratch to Submission and how you can finish your applications - with clarity, support, structure, and strategy with Adrienne, an Admissions Committee Member. Check out Adrienne's Calendar and book your Strategy Call HERE to learn more about if this program is right for you!
Callings come with a thumpThey rattle your dreamsStartle you to attentionCallings don't creep up all quiet and niceThey don't ask if you are readyor wait for an invitation to arriveThey aren't concerned so muchwith the dramas or the traumasthat you use as your reason…why notWhat is the reason why anyway?The reason you hesitate orWill not say yes to the call?Callings come with a bumpThey stir up your mediocrity andSummon your courageous partsCallings come through youLightning sparks in yourdarkened bone-house of beingSuddenly you are turned onand tuned in and shakingin your cowgirl bootsCallings can scare you and certainly will dare you and they do require your attention and devotionCallings don't go away, dear oneCallings come from insideThe nature of callings is to ariseArise! Arise! Arise!There is a risk if you say noIt might go dormant for a month or 2Or 10 years, Don't miss this, baby!Callings request a level of presenceIn the one being calledThey are temper-mental creatures!So if you are brave enoughand you make an offering onthe altar of Big ChangeOr you can also call theMuse for tea and see if sheIs in the mood to helpI will warn you thoughOnce it starts to ariseit will begin with a thumpYou will feel that throat lump!Your heart will pump it up!And you are off into the stars baby!I will see you there! I work in the cosmic callings departmentHere at the mothership of lifePerhaps you have seen me?A mystical muse-infused characterHere to activate sacred assignmentsI have been waiting for youI knew you were coming onto the pathHow then, shall we begin?Arise! Arise! Arise!Shiloh Sophia JOIN us for our annual community gathering centering on callings and community and your earth-star being nature. This painting is my “work in progress” for ORIGINS Intentional Creativity Guardian Training at MUSEA University. Get full access to Tea with the Muse at teawiththemuse.substack.com/subscribe
To grow even small steps helpI don't have to rushI will always have room to growMusic from Uppbeat (free for Creators!):https://uppbeat.io/t/brock-hewitt-stories-in-sound/rosesLicense code: HVVSSXXY7M73KN16
Natalie London is doing some of the most important work in the world. Protecting and rescuing vulnerable children.Growing up she tried many different jobs which lead her to the work she does now. I loved hearing the steps in her journey which lead her there. She is now the Director of www.projectrescuechildren.org/ where they rescue children from child trafficking and sex trafficking. She explains all of this in this episode.A few key topics in this chatGrowing up in JindabyneBoarding school experienceTaking opportunities through her 20'sMental health workProject Rescue ChildrenHow to helpI loved this chat and so will you!Natalie's LinksINSTAGRAM - www.instagram.com/_natalielondon/PROJECT RESCUE CHILDREN - www.instagram.com/projectrescuechildren/https://www.projectrescuechildren.org/This episode is proudly sponsored by Ārepa Brain Performance Drink! Use code - GOODHUMAN for 25% off.SHOP AREPA HERE - https://drinkarepa.com/collections/all-products/CLICK HERE TO CHECK OUT THE NEW - CHANGE YOUR WORLD COLLECTION HERE :)Cooper's SocialsINSTAGRAM - www.instagram.com/cooperchapman/?hl=enTIK TOK - www.tiktok.com/@cooperchapman_?lang=enThe Good Human FactoryINSTAGRAM - www.instagram.com/thegoodhumanfactory/?hl=enWebsite - www.thegoodhumanfactory.com/Use code PODCAST for 25% off GOOD HUMAN FACTORY Merch. - www.thegoodhumanfactory.com/collections/change-your-world-collectionTHE GOOD HUMAN FACTORY™️ 2020 Hosted on Acast. See acast.com/privacy for more information.
Natalie London is doing some of the most important work in the world. Protecting and rescuing vulnerable children.Growing up she tried many different jobs which lead her to the work she does now. I loved hearing the steps in her journey which lead her there. She is now the Director of www.projectrescuechildren.org/ where they rescue children from child trafficking and sex trafficking. She explains all of this in this episode.A few key topics in this chatGrowing up in JindabyneBoarding school experienceTaking opportunities through her 20'sMental health workProject Rescue ChildrenHow to helpI loved this chat and so will you!Natalie's LinksINSTAGRAM - www.instagram.com/_natalielondon/PROJECT RESCUE CHILDREN - www.instagram.com/projectrescuechildren/https://www.projectrescuechildren.org/This episode is proudly sponsored by Ārepa Brain Performance Drink! Use code - GOODHUMAN for 25% off.SHOP AREPA HERE - https://drinkarepa.com/collections/all-products/CLICK HERE TO CHECK OUT THE NEW - CHANGE YOUR WORLD COLLECTION HERE :)Cooper's SocialsINSTAGRAM - www.instagram.com/cooperchapman/?hl=enTIK TOK - www.tiktok.com/@cooperchapman_?lang=enThe Good Human FactoryINSTAGRAM - www.instagram.com/thegoodhumanfactory/?hl=enWebsite - www.thegoodhumanfactory.com/Use code PODCAST for 25% off GOOD HUMAN FACTORY Merch. - www.thegoodhumanfactory.com/collections/change-your-world-collectionTHE GOOD HUMAN FACTORY™️ 2020 Hosted on Acast. See acast.com/privacy for more information.
Natalie London is doing some of the most important work in the world. Protecting and rescuing vulnerable children.Growing up she tried many different jobs which lead her to the work she does now. I loved hearing the steps in her journey which lead her there. She is now the Director of www.projectrescuechildren.org/ where they rescue children from child trafficking and sex trafficking. She explains all of this in this episode.A few key topics in this chatGrowing up in JindabyneBoarding school experienceTaking opportunities through her 20'sMental health workProject Rescue ChildrenHow to helpI loved this chat and so will you!Natalie's LinksINSTAGRAM - www.instagram.com/_natalielondon/PROJECT RESCUE CHILDREN - www.instagram.com/projectrescuechildren/https://www.projectrescuechildren.org/This episode is proudly sponsored by Ārepa Brain Performance Drink! Use code - GOODHUMAN for 25% off.SHOP AREPA HERE - https://drinkarepa.com/collections/all-products/CLICK HERE TO CHECK OUT THE NEW - CHANGE YOUR WORLD COLLECTION HERE :)Cooper's SocialsINSTAGRAM - www.instagram.com/cooperchapman/?hl=enTIK TOK - www.tiktok.com/@cooperchapman_?lang=enThe Good Human FactoryINSTAGRAM - www.instagram.com/thegoodhumanfactory/?hl=enWebsite - www.thegoodhumanfactory.com/Use code PODCAST for 25% off GOOD HUMAN FACTORY Merch. - www.thegoodhumanfactory.com/collections/change-your-world-collectionTHE GOOD HUMAN FACTORY™️ 2020 Hosted on Acast. See acast.com/privacy for more information.
This is a commonly asked question for me as a behaviourist and it makes sense. It can be hard to predict what will be triggering for you dog and what might not sometimes!In this episode I run you through how I manage unpredictable triggers with dogs!We also have 3 awesome events coming up soon that I'd love for you to join:1. Join The Focused Dog Challenge Here2. Join The Dog Pro Mental Health Event Here3. Join Miranda's Wimbush's Canine Connection Masterclass Series Here (I'm speaking!)If you like my support with your dog, just send me an email to info@pawsupdogs.com and I would be happy to helpI love answering your listener questions so if you have a question for me, please click here to submit it and I might just answer it on the podcast!-----------------------------Are you following us on instagram? Click here to give us a follow and check out our daily tips and advice. Here are some of the resources I mention in this episode: 1. To register for the "Over-reactivity" Solutions workshop click here2. To join our free facebook group click here3. Are you a dog professional? Check out our podcast for pet pros hereWould you like to work with me in a way that supports both you and your dog? Check out our various options for support whether you are a dog parent or dog professional here Check Out These Juicy Bonus Bits Below! 1. Are you passionate about building and maintaining a better connection with your dog? Check out our Annual Dog Behaviour Conference: Kindness Is Essential, Not Optional2. . Have a question you'd like me to answer on the podcast? Submit it here: https://www.speakpipe.com/thelettersfromyourdogpodcast3. HAVE YOU GOT A DOG THAT YOU LOVE & ADORE BUT SOMETIMES YOU STRUGGLE A BIT WITH THEIR TRAINING...OR YOUR OWN MOTIVATION? Please feel welcome to join the waiting list to be notified the next time our awesome monthly membership Canine Connection is open. Click here to be the first to hear and I'll send you some tips along the way:** Come and see us at www.pawsupdogs.com** Join our private facebook group. Click here** Follow us on instagram. Click here
If you've wished you could have done something differently with your dog, congrats, you're probably a human!The things is that we humans do tend to repeat negative patterns even when our behaviour does make us feel regretful. In this episode we explore this and how to overcome it. CLICK HERE TO REGISTER FOR THE KIENO CONFERENCE, 2023If you like my support with your dog, just send me an email to info@pawsupdogs.com and I would be happy to helpI love answering your listener questions so if you have a question for me, please click here to submit it and I might just answer it on the podcast!-----------------------------Are you following us on instagram? Click here to give us a follow and check out our daily tips and advice. Here are some of the resources I mention in this episode: 1. To register for the "Over-reactivity" Solutions workshop click here2. To join our free facebook group click here3. Are you a dog professional? Check out our podcast for pet pros hereWould you like to work with me in a way that supports both you and your dog? Check out our various options for support whether you are a dog parent or dog professional here Check Out These Juicy Bonus Bits Below! 1. Are you passionate about building and maintaining a better connection with your dog? Check out our Annual Dog Behaviour Conference: Kindness Is Essential, Not Optional2. . Have a question you'd like me to answer on the podcast? Submit it here: https://www.speakpipe.com/thelettersfromyourdogpodcast3. HAVE YOU GOT A DOG THAT YOU LOVE & ADORE BUT SOMETIMES YOU STRUGGLE A BIT WITH THEIR TRAINING...OR YOUR OWN MOTIVATION? Please feel welcome to join the waiting list to be notified the next time our awesome monthly membership Canine Connection is open. Click here to be the first to hear and I'll send you some tips along the way:** Come and see us at www.pawsupdogs.com** Join our private facebook group. Click here** Follow us on instagram. Click here
Did you know that mindfulness practice can shrink the amygdala which is the part of the brain that is responsible for fight, flight or freeze? While I know the benefits of mindfulness, I sometimes struggle to actually practice it. But several years ago, I was able to finally start on my mindfulness journey - by using food! This can be done with any type of food but I particularly love using berries or chocolate. Take a listen to learn how to use this technique…The topics I cover in this episode are:How mindfulness with food can helpI run through an exercise with you from ‘The Coping Skills for Kids Workbook' on mindful eatingHow I used this strategy during lockdown to help my clientsPlease keep in mind that clients may have food allergies or sensitivities so I encourage you to check with families before you do this activity. And remember, do not forget about yourself, take a few minutes for you and have a little fun!—Resources mentioned in the podcastTaren, A. A., Gianaros, P. J., Greco, C. M., Lindsay, E. K., Fairgrieve, A., Brown, K. W., … Creswell, J. D. (2015). Mindfulness meditation training alters stress-related amygdala resting state functional connectivity: a randomized controlled trial. Social Cognitive and Affective Neuroscience, 10(12), 1758–1768. http://doi.org/10.1093/scan/nsv066About The Host - Janine HalloranJanine Halloran is a Licensed Mental Health Counselor, an author, a speaker, an entrepreneur and a mom. As a Licensed Mental Health Counselor, Janine has been working primarily with children and adolescents for over 15 years. She loves to create products and resources, so she started two businesses to support families and professionals who work with children and teens. ‘Coping Skills for Kids' provides products and resources to help kids learn to cope with their feelings in safe and healthy ways. It's the home of the popular Coping Cue Cards, decks of cards designed to help kids learn and use coping skills at home or at school. Janine's second business ‘Encourage Play' is dedicated to helping kids learn and practice social skills in the most natural way - through play! Encourage Play has free printables, as well as digital products focused on play and social skills.Coping Skills for Kids - https://copingskillsforkids.comEncourage Play - https://www.encourageplay.comInterested in reading my books? The Coping Skills for Kids Workbook - https://store.copingskillsforkids.com/collections/coping-skills-for-kids-workbook/products/coping-skills-for-kids-workbook-digital-versionSocial Skills for Kids - https://store.copingskillsforkids.com/collections/encourage-play/products/social-skills-for-kids-workbookConnect with Janine on Social MediaInstagram: @copingskillsforkidsFacebook: facebook.com/copingskillsforkids and facebook.com/encourageplayYoutube: https://www.youtube.com/c/JanineHalloranEncouragePlay
In this episode I talk about anxiety in dogs and why sometimes it can appear that they suddenly become anxious with no apparent reason, or a fear that you thought they'd overcome is back.If you have an anxious dog and would like my support just send me an email to info@pawsupdogs.com and I would be happy to helpI love answering your listener questions so if you have a question for me, please click here to submit it and I might just answer it on the podcast!-----------------------------Are you following us on instagram? Click here to give us a follow and check out our daily tips and advice. Here are some of the resources I mention in this episode: 1. To register for the "Over-reactivity" Solutions workshop click here2. To join our free facebook group click here3. Are you a dog professional? Check out our podcast for pet pros hereWould you like to work with me in a way that supports both you and your dog? Check out our various options for support whether you are a dog parent or dog professional here Check Out These Juicy Bonus Bits Below! 1. Are you passionate about building and maintaining a better connection with your dog? Check out our Annual Dog Behaviour Conference: Kindness Is Essential, Not Optional2. . Have a question you'd like me to answer on the podcast? Submit it here: https://www.speakpipe.com/thelettersfromyourdogpodcast3. HAVE YOU GOT A DOG THAT YOU LOVE & ADORE BUT SOMETIMES YOU STRUGGLE A BIT WITH THEIR TRAINING...OR YOUR OWN MOTIVATION? Please feel welcome to join the waiting list to be notified the next time our awesome monthly membership Canine Connection is open. Click here to be the first to hear and I'll send you some tips along the way:** Come and see us at www.pawsupdogs.com** Join our private facebook group. Click here** Follow us on instagram. Click hereAll content © 2022 Letters From Your Dog.
In this episode I answered the 11 best questions from the last two IG Q&A's. Questions included:What is your favorite running workout?Should I be static stretching post workout?What are your thoughts on bro type workouts (ex: bench press for 30/20/15/10 reps)?Every chest/shoulders day my right shoulder hurts the day/2 days after. Any tips?Is it smart to eat something before morning workouts?How much of a role do genetics play in things like body composition?Book Recommendations on training (athletic/strength/bodybuulding/endurance)Any advice on scheduling BJJ/Wrestling with lifting and running?Any relation to noise levels in the bedroom and sleep quality?Stopped tracking for a few months and put on weight. I'm now tracking again and I'm now eating less than before. HelpI need advice on binge eating, lost four pounds and gained it all backWhichever platform you're tuning in on, feel free to leave a review! Your feedback is greatly appreciated. The more reviews we receive, the more people the podcast will reach!Also, if you know anyone who loves fitness and podcasts, spread the word! My goal is to help as many people as I can and cut out the BS when it comes to fitness, nutrition and health.Look for weekly (or more) Q&A on my stories. I'll answer your questions on IG and here on the podcast.Programs, blog, nutrition guide terminatortraining.comKickstart- beginner/garage gym friendlyHypertrophy- intermediate/advancedJacked Gazelle- Hybrid athleteSFAS prep- Special Forces Selection Train-up (Army)Follow me:IG: terminator_trainingTwitter: @ksterminatortmyoutube: Terminator Training Method
It's Grant stepping in for Charley this week.(Charley is moving house)Yep - I have hijacked the show notes!And what better episode to do it on than the touchiest subject ever…Your partner -vs- the Assets and Liabilities columns.…This is ONE OF the most critical topics…And will likely determine a large amount of the results you get in life.To the extent that I have asked Hazel what other people do at night?Was it watch Netflix and chill -or- watch a good documentary?As an business owner, this is extremely logical to me.An asset is something that brings me in money.A liability is something that costs me money.For me to become wealthy, I need more assets than liabilities.Even to go so far that removing liabilities off my balance sheet is a core strategy I use to increase profitability.Why?No matter if I am talking about a service we are delivering, products we are selling, an investment property we have bought,I look at the $$ they bring in and compare them to the $$ they cost me.And then, I either remove the liabilities, swap the asset out for a better asset - because we never want to accept loosing money.And an unpopular opinion is this:Your partner can either be a tailwind or a headwind in your journey.They can be an asset by helping propel you forwards,Or they can be a liability by drawing you back and creating resistance.It is a hard conversation to have out loud, let alone only internalising it.But it has been a topic a few members have asked us about.In this week's episode: ○ Where does your Partner sit on your Balance Sheet? Asset or Liability? ○ How to approach a partner who is a liability Prefer to listen or watch?You can hear Charley and I discuss these topics in more detail on the podcast Click here to tune in: https://linktr.ee/fullstackbusinessowner—————————Where does your Partner sit on your Balance Sheet? Asset or Liability?To be completely honest…You will have read that question and deep down you already know the answer.Fortunately (or unfortunately), this isn't rocket science.Just like in business - assets create money but liabilities take money.So, all we are looking for from our partners is the difference between:Asset behaviour -vs- liability behaviourBut before we dive in, I need to remind you (and myself)...Just like assets and liability, with time, they always change.I constantly need evaluate them.Something that was an asset 2 years ago could become a liability today.Think about stock on shelves, computers, software, etc.Same goes for our partners…Albeit we need to look at a longer time horizon and not just replace it in a split second decision.In the episode, Charley and I talk about the red flags that we have personally looked out for in our relationships to identify a partner with a liability.Here are a few of them:1 - Constant RoadblocksAs business owners, we always need to evolve and change.It's how we win.As we change, it will impact our business, employees, customers and…Our partner.The last thing we need is a partner who constantly blocks or resists the change.Especially when the change we made is positive and could lead to new heights.One important point to mention here is that this includes if they allow you to do it, BUT, it creates a ‘tax'.Meaning that they will allow you to do something but you now owe them something.2 - Lack of GoalsI know that you and I have personal goals and aspirations.Heck, we wouldn't be business owners if we didn't.It's the main reason I leap out of bed every morning.I have goals in fitness, wealth, family and business that I want to achieve.But what happens if my partner doesn't have goals?It doesn't mean they need to try and change the world like you.(Not to mention there is something very attractive about someone who has aspirations.)And the main point I want to make is that I have seen relationships where one person had goals and started achieving them…Then their partner felt left beingIt created a large, irreparable divide between them3 - Minimal SupportIn the episode I shared a personal experience I had with one of my previous partners, so be sure to check it out.I shared a story about a previous partner of mine.She was an amazing person.But, every time I went to her for support, she would try to one up me to prove why she was in a worse position and needed supportThere is nothing worse than not having a partner to lean into.And a reason why I dove into meditation and yoga as my support system.Now, I could just say that this was all her fault…But a great reminder is - this goes both ways!Yes, my partner needs to provide that shoulder for me to cry on.But, if it is ME who always needs a shoulder to cry on and nothing is ever good…That's not a partner problem, that's on me. 4 - Soft Ethics and Core ValuesThis should almost go without saying… but… seems constantly pops up.My partner and my ethics must align.For me, I was brought up in a home where we were taught to never lie, steal, cheat, etc.Even to the extent that my Mum would give me a ‘love tap' to remind me to say ‘thank you' to someone.This behaviour has extended into how I do business.I am fierce at business but I treat everyone with respect, never lie, never steal, etc.The impact on me, my belief system, etc would be dire if my partner didn't align.5 - No Trust of FaithAs business owners, we are always trying to achieve something we have never achieved before in our lives.And it means that we will constantly miss and need to re-align.I have made many business decisions during my relationship with Hazel.At the time, they were great ideas.Albeit most some have turned positive, there are a few that have negatively impacted both of us.The key is that Hazel trusts me and has faith that I will ‘figure it out'.I couldn't imagine how hard it would be if she kept says “I told you so” when things didn't work out.A partner who does not have faith in you and doesn't trust you can achieve it is a red flag.6 - Constant NegativityMy ability to push through adversity is what has always defined my success.Every time I lost a big client, team members left, etc as long as I was positive, I could find a way.Having a significant other who continues to push me up is a cheat code for my success.But on the other side…Having a partner who constantly brings me down with their problems is a recipe for disaster.To the point that it isn't a competition.It doesn't matter whose problems are worse, seemingly more important, etc.If I ever see myself avoiding my partner due to not wanting to be brought down, I am running in the opposite direction!This is a big topic and we dive deeper into each of these points and more in the episode.—————————How to approach a partner who is a liabilityIf you have read my stories above and feel as though you are in a situation where your partner is a liability…I just want to say that I have been there.I have had long-term relationships, where it turned out my partner was a liability.And unfortunately, I was the one who needed to call it.Did I delay the decision?Definitely!Did I put more time into business to avoid it?You bet!Did I think that we could work through it?Of course!But there was one thing above all else that I realised…I only have one lifeAnd that life is too short to spend it with a liability.And I want that one person I spend the rest of my life with to be my asset(and for me to be theirs.)You are no different.You are already (or going to) crushing business, wealth and life!And if you do want someone to share that journey with you, they need to be an asset.But before you look at your situation, believe it's FUBAR (f'd up beyond all repair) and about to rip the bandaid…Just walk through the steps that Charley and I outlined first.It might actually avoid a major mistake… Step 1 - Work on yourself firstJust know that as business owners, we can be (and are) selfish.We need to be aware that everything does not revolve around us.And some of the time, the reason our partner is acting they way they do is because of us.They are reflecting what we have done to them.Or, they are shutting their doors to avoid more pain.So, we first need to assess if we are triggering the issue.Step 2 - CommunicateMost relationships break due to lack of open communication.Share your feelings, thoughts and emotions with your partner.Talk about your dreams and aspirations for the relationship.Share this email and the podcast with them.And both of you should discuss the dream.Step 3 - Get third part helpI must say this first:It is DUMB that society sees couples who get professional help as having ‘problems'.This is a symptom of a bad society, not a bad relationship.Relationships are a skill,And skills need to be developed by both parties in a relationship.Nobody was ever born with the natural ability to be a great partner,So both of you should strive to develop the skill, especially as this is a team sport.To continue that point…Even if your partner is an asset, you should both develop your relationships skills.Step 4 - Never hold onto a relationship too longIt sounds cliche, but know that it is not your job is not to change someone.If you have followed the steps above and nothing has changed…It might be the time to make the tough decision.Call it for what it is and end the relationship.But just remember, once you have actioned your decision, it is final,So, do not rush it.And for those of you who progressed through the steps and found your partner could become an asset (or realised that they already were),Charley also covered a great way to further optimise and run a great relationship.Everything from how to run it like a business and be team players,And some very powerful tips that are only in the episode…—————————Be on the lookout…Coming up next week, Charley and I talk about how big our emergency funds are.But more importantly… how we use them.This will be an episode you won't want to miss!So, be sure to catch the episode by making sure you are subscribed to the podcast!Episode Highlights:00:00 Welcome to Full Stack Business Owner01:30 Why having the right partner is critical to your success08:30 How to know if your partner is an asset or liability16:53 Your partner's ethics, trust, and faith23:20 What to do if you see your partner as a liability33:39 How business skills can be applied to your relationship43:34 Practising accountability and being a team playerIf you enjoyed this episode, be sure to subscribe, tune in and share this podcast!Resources:○ Full Stack Business Owner website: https://www.fullstackbusinessowner.com/Subscribe: ○ Subscribe on Youtube: https://www.youtube.com/channel/UCwTrdJ5udIvx44PgEAlHgmw○ Subscribe on Apple Podcast: https://podcasts.apple.com/au/podcast/full-stack-business-owner/id1607453342Connect with Full Stack Business Owner: ○ Join the Full Stack Business Owner Community: https://www.facebook.com/fullstackbusinessowner/○ Follow us on Facebook: https://www.facebook.com/fullstackbusinessowner/○ Follow us on Instagram: https://www.instagram.com/fullstackbusinessowner/○ Send your enquiries or drop by to say hello: grant@fullstackbusinessowner.comDISCLAIMER:All information we share is NOT financial or investment advice and is purely intended for entertainment and educational purposes only. Always seek professional advice before acting on any financial decision.See omnystudio.com/listener for privacy information.
The pandemic has disproportionately impacted women when it comes to employment with women losing nearly 5 and a half million jobs. I speak to Cheryl Brubaker, Executive Director of the Women's Resource Center which provides resources, tools and support to help women survive and thrive during this “shesession.”www.womensresourcecenter.netWRC Helpline 701-314-HELPI chat with Paula Chase, a young adult book author who's been called a “literary warrior for inclusion.” Her latest book is “Keepin' It Real” which explores betrayal, conformity, and forgiveness—and what it means to be familyhttps://paulachasehyman.com/For those looking for last minute holiday gifts – I talk with Erica Singleton, whose cancer journey inspired her to create a line of organic soaps and bath products designed to support wellbeing.https://www.shescape2wellness.com/
Connect with your kids during a short prayer and reflection on how God is our help and what it means to be under the shadow of His wings.Verse:Because you are my helpI will sing in the shadow of your wings.Psalm 63:7 (NIV)Define: Help - aid, assist, make easier for someoneShadow of your wings - place of shade & protection when we come close to GodAsk Your Kids:* How has God helped you this week?* How can you sing about how God has helped you?* How can you stand close to God each day?Engage Your Kids:* Role play with your kids that you are a mama chicken trying to protect her chicks (your kids) from a predator.* Stretch out your arms and tell your kids to stand super close to your sides.* If possible, have someone else throw things at you (like pillows) and protect your kids from them.Go Deeper:* Become my email friend and receive a weekly guide to help your family go deeper with these verses.
Show Notes This week Sandi D. talks with Hope Reger, Founder and Facilitator of Grief 2 Hope, a virtual peer grief support group.After the tragic loss of her son, Justin, who will be ‘forever 19,' Hope made the decision to honor his memory by helping others who have lost loved ones. Hope radiates kindness, positivity, and love by pouring her heart into creating a supportive space for people in all stages of grief. The group meets on Zoom for 7 weeks and many participants have returned to subsequent cohorts. We talked about how grief has no time limit and how each person's experience with grief is unique. The support sessions are centered around sharing each others' stories and respective journeys through the grieving process. She guides the group through GRIEF by focusing on these concepts:G = gift of timeR = receive helpI = inspiring yourselfE = managing expectationsF = feel everythingThe timing of this episode seems like divine timing or serendipity. I am still a work in progress with respect to grieving the loss of my older brother who passed away due to an accident when he was 7. What resonated most about this episode was when Hope describes how grief is like a heart beat but with time, the intervals between the beats generally get longer as you move through your grief. You'll be inspired to hear how Hope transforms dark times into light in order to help others.Hope Reger WebFacebookInstagramAll Things Relax StudiosInstagram Facebook WebsiteFind Your Inner Zen Digital Bundle (includes FIRE audio affirmations)7 Steps to Rock Your Podcast with Confidence (free Quick Guide)All Things RelaxBlogInstagram Facebook Production CreditsProduced By: G at All Things Relax StudiosVoice Overs & Promotional Spots: Sandi D & GRecorded On: SquadCastMastered & Released: BuzzSproutMusic Licensed: Soundstripe: Mikey Geiger, Caleb Etheridge (ASCAP); Soul Plus Mind (BMI)All Things Relax Studios
But today I get to celebrate my favorite human... Carolyn Knotek KrempaskyI may be biased... but I truly believe I have the best momMy friends would want to sleep over just to get my moms legendary breakfastAnytime I’d get into crazy scenarios I could always go to my momWhen I decided to go after my first sales job instead of a stable career... she supported meThroughout the growth of our company... even though she works CRAZY hours a lot of times she’s still asked how she can helpI can go on forever... but thank you mom and even though I’m in another state you still make me feel at homeHappy Mother’s Day
P179_353 civilradio.net A Helpi Ifjúsági Információs és Tanácsadó Irodáról SZABÓ CSABÁVAL 2009. augusztus közepén beszélgettünk. #ifjúsági információs iroda #közösség #felnőtté válás #szabadidő #ifjúsági intézmény
SPEAKERSLance Foulis, Paul, Kim, DustinPaul 00:00What's funny is I think anybody that starts brewing they have to make something that theirwife likes. Yes, like Yeah. Hey, everyone, youLance Foulis 00:06have to justify your time right and your time. Accurate yeah hello everybody and welcome toLance lots roundtable today we are going to go on a journey talking about beer. I turned 21 Justa little while ago, it wasn't very many years ago at all that I turned 21. And I'd never had a beerbefore I turned 21. I was a bit of a rule follower, I guess you could say. But I remember when Iturned 21 I was working at a bank as a bank teller part time while I was going to college, and Iwas studying aviation, so I was in flight school. And I remember everybody in the bank knewthere was even customers that came in that knew I was turning 21. And there was a level ofexcitement because everybody knew I hadn't had a beer yet. So when it came time for mybirthday, we had one of the girls that I worked with, she brought me a St Pauli girl with like abow tied around it and somebody else brought me bought me a Killians Irish Red. And thenthere was other people that just like, bought me like different kinds of beer. So when I turned21, I got to try all these different kinds of beer Killians Irish Red, that was the very first one thatI had. And I really liked it. Later on, I developed a taste that I didn't like it so much. And the St.Pauli girl, I don't know if it was because it was like a paler ale or something. But I did not likethe taste of that for my first beer. And I remember a couple friends took me out and like we wewe just went and we tried like different beers. I can remember with my friends and I we thenkind of went on a little bit of a journey a couple friends and I we really just liked beer. So wewould go and we would just try different kinds of beers. And I remember for different people'sbirthdays, we'd go to a Japanese steakhouse. And I remember having a Sapporo which is aJapanese beer and it was so delicious. And then I remember there was this little, this little shopon a strip mall, I guess I should say store. And I think before it was popular, and maybe even athing because you can do it now. But you could go in there, and they had a whole wall ofcoolers, you could pick up your little six pack thing. And you could go just pick your own bottlesPthat you want. And we would literally create our own six packs, then we'd go home and take itand try it figure out which ones we liked. Usually, we would just pick what we wanted based onwhat the bottle looked like. So we judge the book by its cover. And then I can remember, therewas a really great little store called the Anderson's General Store, and they had a greatselection of the air, you could actually get like Sapporo there and all this different like beer. Andin addition to all of those different types of beer adventures, there was a couple like pubs thatwe would that we would frequent. There was old bagging the old pub in Wellington on HighStreet, we used to go there all the time. And they would just have a great list of different beersthat you could try. And again, we couldn't see the bottle names. So we went by the name, Ishould say didn't we didn't see like any like bottles. So we picked based on the name. And Iremember one of my friends, he always got this one called RAS Putin and it had a very highalcohol content. So anyway, those were a lot. Oh, and then there was this really, really greatpub in Dublin. I think it was called Yeah, it was called Brazen Head. I actually had to text mybrother and one of my friends that we used to, we used to go there. But it was amazing.Because back before some law got passed, you could actually take pipes in there. Because wewere those kinds of people, we would take our pipes in and think that we were Gandalf thewizard or something, we would sit down and we would order our beers and we would smoke ourpipes. But there was this really cool like back room that had a fireplace. I don't think thefireplace was running or anything. But we would try to go get that room before anybody else.And we would have a couple pints of beer and we would smoke our pipes. And it was a greattime that that place was called Brazen Head. And it was rumored that they had brought piecesof a pub from Ireland over. I don't know if that's true, the more in my older years. I don't I don'tbelieve as many things as I did back then. But I definitely believe that they just disassembled apub and then brought it to Dublin, Ohio for some reason when I was younger. And then lat thelast story I guess I'll share is there was a good friend of mine. We used to go over to his houseto win like, again college years single. So me and a couple guys would go over to his house inWorthington and we would sit down around a fire and we would we would drink bourbon. Wewould drink beer and we would smoke cigars. We were we would smoke pipes. And we would inthe winter we would go in his garage and somehow do that. But we just had a greatconversation I could just remember so many great conversations around a pint of beer andthere's just something really special about beer. So all that being said, I'm excited to welcometo landslides roundtable, Dustin, Paul and Kim, Dustin and Paul, I invited on to the podcastbecause they brew their own beer. And I was really fascinated by that. And so I wanted to hearall about how you brew beer and how they got into it. So that's what we are going to be talkingabout today. So Dustin, Paul, Kim, welcome to the roundtable. Hello, nice. Yes. So um, so yeah,just tell me like your name and tell me something neat about yourself. My name is DustinDoherty. Like I said, I'm a home brewer. I started I think it was oh six is when I started homebrewing. Okay, but I actually my my education backgrounds and fine art, so I actually stayinterested in Ulta. Really? That's cool. What kind of sculpting? I did a lot of metal casting. Okay,so bronze and aluminum. Is that involved? Welding? Yeah. Wow. That's that's a cool, fun fact.Okay, Paul.Paul 06:05Paul krishak I started brewing beer about eight years ago, I think 2014 I was finishing collegeand was just looking for an outlet. I knew Dustin brewed beer so much longer before me that'skind of how we got together doing this together. Okay, I'm the seller man at a small brewery inColumbus. Okay, Sideswipe brewing. Okay. I don't think they'll mind me saying that.PLance Foulis 06:30Probably not. Probably not. What's a seller mean?Paul 06:33They give me a paycheck. So just like, basically, the back room of brewing, not necessarilybrewing, but like cleaning. Washing. Okay, Kenny beer. Okay. Tanks, things like that.Lance Foulis 06:51Okay, that's pretty cool. Okay.Kim 06:53Kim Krawcheck. Married to Paul Krysiak. used to hate beer. Really? Yep. Interesting. Every timeyou hear me something like I don't know what you're doing. This tastes like trash. That was hisIPA phase. I didn't really understand them. Okay. Now I love IPAs.Lance Foulis 07:11What does IPA stand for? India Pale Ale. India Pale Ale. I don't think I like those either. When Iwas younger,Kim 07:18they're very hoppy.Dustin 07:20I think they've changed a lot over the last two. They're kind of the traditional IPAs Are TheyNow they call it like a West Coast IPA or very like piney. Okay and earthy. grassy. Where now ifyou talk about like East Coast IPA is you're talking more like the hops put in later in the boil.Okay, so you get more of the fresh like fruitiness. Okay. And so you get a lot of like stone fruitand passion through tropical fruit flavors that come through the beer. Got it rather than thosekind of grassy, earthy flavors. Got it? Okay. I mean, you guys throw out a bunch of terms therethat I don't even know. So we're gonna get into that. But I want to find out first how you guyseven got into it. And maybe since you went first Dustin, you can. Since you started first, youcan just tell us how you got into it. I think my sort of my journey with beer. I think growing up, Iwas always around like the yellow, fizzy beers that my parents drank. Sure. And my parentswere like, they don't drink on the weekends. You never drank during the week. It was a Fridaynight, Saturday night. Yeah, have a few beers and kind of unwind. So I think I had a fairlyhealthy view of, you know, consuming alcohol growing up. And then as I got older, and I wassimilar to you, I think I was like 19 or so when I got my first beer. I didn't really drink at highPKKDschool at all. But I think it was when I started to realize there was other colors of beer besidesyellow fizzies. It was a while I was at a camp counselor in New Hampshire, okay. And I had to doa day trip into Vermont and to Burlington and I stopped at this place for lunch in order to MillerLight. And they're like, We don't serve that. I was like, What do you serve? And so I think theygave me like a little flight. I think they only had like four beers. They had rainbow beer. Theyhad a blonde, a red ale, or amber brown and a stout. So it tastes a couple and it was like awhole new Yeah. And so then that's what I sort of exploring beer. And then at some point, itwas after grad school. I need I think, like Paul said, it was like a creative outlet. Yeah. Becauseof financial responsibilities. I moved back home with my parents and well the factory job Iabsolutely hated. And that was something that I was like I beer fun beers fun. And I like beer.Yeah. And I know that people brew it. So I bought a book, John Palmer's how to brew, okay, andsat and just read like the first three quarters of it. And it was basically like, step by step. And Ithink I read it twice and kind of like, assessed like, what equipment I would need. Yep. Andbefore I did it the first time and then I ran for the first time. It was just absolutely nervewracking. Yeah. No doubt, right. No doubt. Is it in the book the whole time he's talking aboutit's like, Have everything ready. Think about the next Before you're doing this stuff and allabout cleanliness and sanitation, but sure, okay, that's that's fantastic. Paul, how'd you how'dyou get started?Paul 10:09So I started a long time after him actually, I think he probably started what like 2005, orDustin 10:15oh six, but I took a big gap. I think I brewed for a year, year and a half, and then kind ofstopped. I had, I've met my now wife, and we were dating a lot. And then we moved intogether. And and we were just doing other stuff. And so that sort of that need to fill space andtime was sort of replaced by, you know, meeting somebody and yummy relationship. Yeah. Andthen Paul started brewing again. And that's sort of what got me back into it. Interesting. Okay,that's it some background, Paul, and I actually went to like elementary school in high schooltogether. Wow. We were brief briefly roommates in college roommates. Wow. So we've ourlives have kind of like went back and forth. And yeah, we've seen each other and then hung outthen not. And then I think over the last probably eight to 10 years, our relationships. I mean,we're pretty or like our best friend. We've seen him almost every Friday. And that's fantastic.That's a six story. So how daunting was it? Like when you guys, I mean, you probably maybeless daunting for you, because you kind of knew from him? How to get into it.Paul 11:19You know, I started separately on my own. He did. Okay, yeah. And it was a lot easier for me in2014. I mean, we have the internet and YouTube and yeah, so it wasn't like, it wasn't like goingthrough a book and be like, Oh, my gosh, did I do that wrong? It was like, Yeah, I can seesomebody do it. Yeah, you know, and I had, I like to have conversations over beer too. So Italked to brewers around town and get, you know, information from them pick their heads, howdo they do this? How do you how do you do that? How did you get started? Is it kind of just likenatural progression? Yeah, I didn't have something. Because I didn't have a ton of free time inPDPcollege. Yeah, the one I did, it was going out and having beers and, you know, probably havingconversations with people. And I think just kind of like, you know, I do need something to do.Like, I used to be in a band before I went back to college. And that was like my creative outlet.That's what I had. And you know, not having that. I think that's kind of what drove that. And Ithink I was getting so burned out from being in school. Hmm. Like going back. It took mealmost four years going back because I switched my major from religion to business, and it wasjust like this completely different. Yeah,Lance Foulis 12:30there pletely different tribes. You can't like criss cross those at all.Paul 12:34Yeah, so it just, you know, there was I remember there was one semester hadn't taken anytime off. Like I went to Franklin. We had trimesters, so you didn't get any breaks you just grossright back in. And I made a trimesterLance Foulis 12:48is for a full year. Yeah, for thePaul 12:51full year, you have three semesters. So instead of like quarters or semesters, you just do threesemesters. So you're just ramping it up. Oh, god. Yeah. So I was going like halftime. And youknow, were you working too? Yeah, I was working like 4550 hours a week all the time. And shejust didn't have any. Yeah, didn't have any time to do anything. So it was I took us I remember,I was like, it's summertime. And our backyard looks terrible. I just want to I want to mow thegrass and put some flowers out there. Yeah. I want to do something besides go to school all thetime. Yeah. Yeah, that's how I got into it, though. Just, it was just like, I tried something. And Iseen some videos like this looks like something I could do. And I really like beer. Yeah. So I justwent for it. And then I brought him in later, like, hey, yeah, we should brew together like,Lance Foulis 13:43yeah, so what was your your gap? Like, from when you had stopped? And then to when youguys started doing that together? What was your gap? It was a good stretch. Like I said, it wasfrom about 2007 or eight. And so when did you say you started? Like 2014? So it's about seven,seven years? Yeah, stretch there. Okay. So like when he came to you, and he's like, we shouldbrew together for you just like me, like, yeah, no, actually, I was like well, I had a newborn. Oh,so I had a two year old daughter. And I think we were expecting one. Which they're now sevenand 10. Seven. Yeah. But those early years, man, yeah, it's wears you out. But But no, I my, mywife was like, Yeah, you know, hang out with Paul. It's something to do. And I was still I felt like,I still work a job I don't really love. Yeah. And it was like, it'll get you out of a rut, you know, doPPsomething creative because we're, you know, it's just hyper nose to the grindstone and you gowork and you do your time you watch me take care of the kids and then you you know, sleepand repeat. Yeah, so it's like it'd be something to do and she kind of like encouraged me to tojump in. And I think in Paul actually, there's Obviously, there's different processes that you cankind of use to get to beer as a final product. Okay, and when I had started, it was sort of anabbreviated, it's called extract brewing. Okay. And basically you buy like a Canna syrup, okay.And it's I think it's probably like about but it's, it's almost like it is like a heavy syrup, okay? Andit's all the sugars that they get off of the grain. So you kind of skip a step. Got it. But you cankind of add specialty grains to personalize it. Okay, so the, what comes into Canada is just yourvery basic, like, what's going to convert into sugars to alcohol, got it. And then you can sprinklesome stuff in for flavor and change the hops around and add the side what used to put in so it'sstill very personal personalizable. Yeah. But you kind of skip a step and doing it. Yeah. And so Ihad done that. And then Paul just jumped right in. Yeah. And he went all grain, like right off thebat. And I was really intimidated to take that step when I was brewing. And he was like, whydon't you bring with me, like, you can show me some stuff. And, and he was telling me abouthis process, like you're above and beyond where I ever was. So Wow. But yeah. So we kind ofstarted in a different method. But yeah, so like, when you when you started was, like, therewere like, to your point, there wasn't as much. Is it true that there wasn't as much like YouTubeand like, so it's really just a lot of book learning stuff. I think coming out of college and gradschool, I leaned into books anyways, sure, I did seek out books, and didn't really think to usethe internet as a resource like that. Yeah. I mean, there's definitely was and there were like,online supply houses that still exist today to get ingredients from or equipment from? Yeah. Butyeah, it was mostly books and trial and error. And, yeah, I'm just sort of like, well of if this doesthis, and I changed this to this ratio. And there's some sort of proportion fine tuning, then.Yeah, yeah. But yeah, I felt like there in the brain community has been around for a long timethe numbering community is became legal again to brew homebrew, I think it was like in 76.And the Carter administration got it. They really legalized it. Did that have anything to do withlike, dry? Like, what are they? What's the word for? No, thank you. Should that have anything?Yeah, I think that's kind of where they stopped allowing homebrewing. So I took all that timefrom the 30s until like the 70s until Jimmy Carter, and I think is actually his brother. I want tosay it's Baba. Okay. And there was a Baba beer, and I think it had something to do with him. Hesort of just like, one of those presidential high five. It's like, Hey, guys, you can homebrewagain. Yeah. And everybody's like, yeah. But yeah, so the there started that community upagain. Yeah. And they existed in like the 90s and 2000s. And they were Tober shops inColumbus. So obviously, there's a market for it. Yeah. But I never I felt like very much like Ididn't know where to like meet these people at other than bumping into them at The BrewShop. Sure. And in those situations, I'm not the most extroverted person. Yep. I think I'vebecome one. Later. Yeah. Like, I'll see somebody and I was like, what you're doing? Yeah, yousaid, you shoot the breeze for a while. Got it. But um, I think then I was like, I don't wanna looklike an idiot. Yeah, just don't talk to anybody. And like, the guy's probably over for like, what'she doing? Yeah. Shoveling stuff in a bag. I don't know. That's really funny. I so. Okay. My I'mreally curious. Like, what is that when you guys both got into it? And like even now, like, what's,what would you say? Is the the financial commitment that you got? It's probably all over theplace, right?Paul 18:50It can be. It can be frugal at the beginning. But then once you realize, yeah, it's gonna be a lotfaster if I buy this a lot easier. If I buy this, then it just starts adding up. So yeah, if you'reseriously wanting to do it, I would say just invest the money ran out the bread. I mean, maybePlike a couple 1000 bucks. Y'all get started. But if you just want to try it, I mean, you could Ithink my first setup all grain and everything I might have spent like $250 total, just to getstarted. Yeah. That's pretty awesome. Yeah. So I mean, I bought a lot of used stuff. And I thinkthere's even more used stuff. Now. Dustin just bought a bunch of us stuff off Craigslist, or,Lance Foulis 19:33yeah, it was a Facebook marketplace. During the pandemic. We were kind of taking it seriousand not seeing each other. Yeah. As most people should have been. Yeah. And so but he wasalways a lot. He bought all the equipment and had all the equipment and we would a lot oftimes split costs on the supplies like the consumable part, right? But then we weren't seeingeach other. And we got I got kind of got back into one of those ruts where it's bored again. Andso I just started looking on Facebook marketplace and bought my own little setup. And I think Ispent about 300 or 350. And pretty much guy and. And actually, now that I burned for a while Ikind of knew what I needed to get get going right off the RIP. And so I'd saw the setup and theguy that was selling it, I recently found out that he was gluten intolerant. And he kept gettingreally sick. And he was like, I just can't drink beer anymore. And it stinks. Yeah, so I bought hisequipment. And so he let it go to a fair price. Yeah. But yeah, I think that's a lot of peopleupgrade as they go along. So the marketplace and Craigslist, that's a good place to look forused equipment, because people are, they're trying to help finance their next thing by sellingthe old thing. Sure. That That makes sense. So like, it doesn't sound like a terrible process toget up and running. And what I do find every everybody that I've had on and we've talkedabout something like this, that's a hobby, especially like a creative outlet, they say a lot ofthings that you guys have been saying just the need for the creative outlet, because of themundaneness of your regular responsible adult life. Yeah. And it's funny, because a lot ofpeople have said, like YouTube, I just started watching videos on the subject. And then I gotinto it, like the first guy that I had on, we talked about hunting. That's essentially how he gotinto it, because he didn't grow up hunting. And then he found somebody that could take themout and show them the ropes. And that's kind of how I got started. And everything does havelike a financial a financial cost to get started. But it seems like with a lot of these types ofhobbies, you can get started for relatively low. And then if he if you really like I mean, thiswhole setup that we have for the podcast, we started off not anything remotely like this, butthen I really enjoy doing the podcast. So we then we decided to make a more significantinvestment. And it does make a big difference. This equipment makes the podcast way moreefficient. So I get what you're saying about like, Oh, if I get this equipment, it'll cut my my timecommitment from this step from four hours to one hour.Paul 22:05Well, I think originally to I think we both had this discussion, like originally when you startbrewing, you're like, oh, I can save so much. Yeah, yeah, now. I save money. But it's a fun thingto do. So. SoLance Foulis 22:21yeah. So like, tell me about let's talk about just the process of brewing beer. How do you guysgo about it? Well, like I said, we we do all grain. So basically, we start with barley, majority ofits barley is your base grain. And it's been molted, where they sort of start the process of it likePits barley is your base grain. And it's been molted, where they sort of start the process of it likesprouting. And so that kind of weakens the outer shell. And it gets it easier to get to the sugarsthat are inside there. Got it. And so I usually we're talking about sort of how we explained it topeople sort of in preparation of this and I said, I usually tell people it's like making a giant batchof tea. Yeah. So like I my, what's called a mash tun. But that's where you see steep the grainand hot water. Okay, and sort of the temperature of the water depends on how you want thefinal outcome beer to be as far as like, how dryness, how dry, how much body you want to it.What are those terms mean?Paul 23:19So like a lager would be like a drier beer or some a lot of IPAs are drier, too, like you get a finishin the back of your throat where you know, you want to take another drink. Yeah. But you canbalance that out too. Okay, so I don't know would be like a heavier beer that would be kind of inthe middle.Dustin 23:38Like, well, like a red ale or something red ale? Yeah. LearnEnglish ale where there's, you cankind of feel it more in your mouth. And like when you drink after you drink it, it's sort of likecoffee has the aftertaste that lingers on the back of the throat. Yeah, that would not be a dryfinish. Like the dry finish is usually it's gone. It's crisp. Yeah. And you Your mouth is kind of youwant to take another drink. Okay. And then sort of the more the less dry finish it's more of thatlingering sort of remembrance of what it tastes like. It was a Guinness like that then I feel likeGuinness days is actually a lot of a lot of stouts people think are like big heavy beers, but like aGuinness is a dry Irish dry like, it's usually a lighter body and a dry finish. But they're I thinkpeople see how black they are and are kind of intimidated. Got it. Okay. Yeah. So like theinteresting thing about Guinness is I actually did this, I did not like Guinness at all. It felt like ittasted too much like, like, the, the container that it was in. But then I spent 28 When I was incollege, I spent 28 days going throughout Europe. And so when I was in Great Britain, I got tohave like, a pint of actual It was delicious. Yeah, that's cool. It was so delicious. Can you guys soOkay, let's go back to the process. So you've got like, your your container, how big is thecontainer? It's about minus 10 gallon 10 Well depends on how much you're trying to make.Sure brew and five gallons. That's a pretty common size. homebrew size is a five gallon or 10gallon, we do five gallon batches. And are you are you heating it in the container? No, we wehave like a turkey fryer propane and like a big pot. And so we heat the water up and then puthot water into the mash tun Yeah, youPaul 25:23hold it you hold that grain with the water that you've measured out and you get a lot of thesecalculations are easy to find online. Got it? Or or even like that how to rulebook as a lot ofinformation on it. Got it. But yeah, you hold it for a certain amount of time, you're trying to getas much sugar as you can get off of those grains. And while you're holding it, so some of themwill be like, some some grains, especially like darker grains can take a little longer. So you mayhave to go, you know, you may have to go 90 minutes, you may have to go 60 minutes whileyou're holding it just depends. I've had some that I've done for like two hoursPDPLance Foulis 25:58before. Okay. And are you like using a timer? Yeah, just keep aPaul 26:03timer and every 15 minutes or so to give it a stir, stir it in the brewery, they just have a forkthat's raking around so they don't have to do any of that. Okay,Lance Foulis 26:12I think I've seen a video of what you're talking about, like a big old container and like it'sstirring it around. Okay, what what happens after that,Paul 26:20after that we take so much we take take it off, but we're also rinsing it at the same time. So thegrains barging,Dustin 26:29barging so you ours run on like gravity, basically. So you have mash tun sets, probably abouttable height, okay, and then you're what's going to be your brew kettle sits a little lower, okay,there's literally just a spigot on the front got it. And this big, it usually has a metal screen, orthere's a false bottom with lots of holes. Sure, fairly small that won't let that grain run through.Got it. And so you're running off that liquid and it's really sticky. Has a nice, I like the smell a lotof people hate it, you know. But you're running that off there. And then you kind of as that'srunning out, that sparging process is your there's another vessel that's hotter or higher that hasthe hot water in it. So as this is coming out, hot water is going back in again. And wow. And soall the sugary water is at the bottom. Uh huh. Because it's heavier. And that clean, hot water isat the top. And so that kind of helps you once you get to how much liquid you want. You juststop. Got it? And then you end up with that's what you call that's gonna be the future beer.Yep, down here. Okay. Yeah. And then,Paul 27:33and there's easier ways to do some people just batch sparge. Or they'll just let it right out ofthe container and they'll completelyLance Foulis 27:38dump and then put a new batch of hot water, let it sit another 15 minutes and then run that outagain. Yeah. Okay. We found that what we call efficiency, which is sort of how much sugar youget at the end. We get higher efficiency by doing it's called a fly sparge where you're puttingPPDPget at the end. We get higher efficiency by doing it's called a fly sparge where you're puttingthe hot water as you're pulling off the now word. Okay, what's going to be here? Okay. Onceyou're done with that process, is the green done? Or is it reused?Paul 28:07You can? I think we both made dog treats out of it before. Yeah, it's awesome. Yeah, add somepeanut butter. And aDustin 28:14lot of commercial breweries have they teamed up the farmers. And the farmer will come inshortly after a brew process and take it away and tubs and they feed they can feed like cowsand pigs. So it doesn't go to waste. And that's fascinating. I know land grant is really goodabout having like composting and they they're they try to have very minimal footprint, whatthey leave behind and they even have like a un I'm not familiar with it. All right, no, they havesome sort of program that once you're done fermenting, there's like a layer at the bottom.That's kind of yuck. Mm hmm. And it's called troub. Okay, it's like, when it's post postfermentation, it's all the the yeast, sort of Eat as much sugar as it can and falls back down tothe bottom. Mm hmm. So they try to dump that out. And then they have some sort of programthat it did Richard soil, so they have some sort of gardens that they go with that that'samazing. We do gardening on the side that's one of our hobbies. Since we have K I'm notfamiliar with by I remember reading a poster at their brewery that talked about how they all thebits and pieces try not to go to waste and but that's just that's fascinating is like the processwhere you do something another man your waste becomes another man's treasure type of adeal. That's really fascinating to me. Okay, so what do we do once we have the the beer downhere or the future beer down here, then what do we do?Paul 29:34So you know, we'll try to collect depending on the amount of time that we have to boil it forbecause I think you're about every 60 minutes. What do you think you're blowing off like anhour or a gallon? an hour? Yeah, so depending on how long we're boiling for, we're gonnacollect what we need to keep five gallons in there. So we just bring it to a boil and then wehave different hop additions depending on what bitterness level? Or what aroma level or justeven like, the tastes, flavoring. So yeah, just depending on where we put those hops in, that'swhat's going to flavor. That's what's going to give it the Hoppy, like balance of the grain,especially for the parallels and IPAs and stuff.Lance Foulis 30:21Sure. So is the whole process, something that you have to do start to finish? Or can you do is Ilike to do it that way. Because you definitely want to really avoid any sort of like, bacteria, orit's brewing process is very much about cleanliness, like cleaning everything all the time. Andthen, especially after the boil, everything that touches the beer, or the beer is going to come incontact with has to be like we have food grade sanitizer that we use. Wow. And it's just got toPDPbe uber clean. Or also, it's just it'll, it'll grow all kinds of funk and weirdness. But there's beerstyles that rely on that, like sours, Paul's are really into sour beers. And you literally, you do themash, and I think that's you there is you explain it therePaul 31:08are I do make kettle sours sometimes, so sometimes I'll just collect my mash like it the onceI've collected my work, that's what they call it after your for install your green, okay? Like, I'llcollect that, and I'll pitch lactic acid in it, or lactobacillus. I'll pitch that in, and I'll let that set.But yeah, you just let it get to a certain pH level. Okay, acidity, and then once it gets there,then you boil it. So like kettle sours at home, I let mine go for a couple of days. But at thebrewery, sometimes I'll see them like just poking to see if the pH is done. It may take like a dayor something. Sometimes I get them in less than a day.Lance Foulis 31:48And what do you do with it? That's called War. Yep. And what to do with that, once youPaul 31:52get your war and you're ready, that's what I was saying. You would start adding your hopswhile you're boiling it. Okay. And then from there, once you get the desired amount that you're,you're done boiling 1691 20, whatever you're doing.Dustin 32:09That's time 60 minutes, 90 minutes, 120 minutes, or however long you want to boil it for. Yeah.And that's usually dictated on how much our ingredients, the alcohol and then also the hop.The longer the hop rides in the boil, the more bitter it's going to taste. Okay, so like wherewe're talking about the IPAS for the West Coast. Those relied more on Early Edition hops thatpride for I mean, there's 120 minute beers. Okay, that just gets real better. Yeah, our 90minute, I'd say most of ours are about a 60 minute boil.Paul 32:41Yeah, usually seven then. So you may just have aLance Foulis 32:45little bit of hops that kind of get that bitterness for the balance later on. And then like, fiveminutes before the boils up, you're throwing in some more, and those will add more aromatic?Yeah, got it. So you won't get the bitterness, but you'll smell the sort of flowery qualities. Yeah,or the fruity qualities that the the hop has to lend. Okay, let me repeat back what I think theprocess is. This is what's in my head. And then you tell me where my gaps are. So you've gotPPDPlike your grains, and it's in it's in your container, and you're going to put the boiling water inthere. Not boiling hot water, hot water goes in there. And then it sits for 60 minutes, normally220 minutes. Yeah. And then you add things to it at that point, or you're adding throughout,you startPaul 33:28boiling your word at that point, and then you start adding your hops.Lance Foulis 33:33Okay. Okay. And then after you've done that process, that's when you run it through. After thePaul 33:40the boil after the boil is when you start cool. Yeah, you got to get it cold. Okay, you don't wantto introduce yeast into hot beer. See, you got to chill it.Lance Foulis 33:52Whatever house is a yeast. Are you physically adding the yeast in the process? Sort of like thelast sort of the last step until like the packaging, how do you get it cool?Paul 34:03Well, there's different methods. I think your destin was the first one I ever seen. He did it withice bath the very first time he ever did it. Yeah, really. That can take a while it does.Dustin 34:13And there's a contraption. It's basically a giant copper coil. And so you're run cold waterthrough that coil. So it becomes basically submersible IceCube Oh, so the water never comes incontact with your the word that you just made. Okay. And so then I had a pump that would helpI had an ice bath with a submersible pump. So it run that really cold water through and so itwould cool it a little faster. Are you like checking temperatures during this whole thing? Yeah.Ideally, I think we depends on what yeast you're going for. They all the packaging usually tellyou, they'll say like this yeast likes these temperature. So it kind of gives you about a 10degree window. Got it. And so that's sort of what you're aiming for. Like on a hot summer daybecause we use groundwater for the most part, okay, so it's just I hook up my garden hose, Istill use that chiller, the one I have now is longer and bigger. So there's more surface areacoming in contact with the beer, so it works faster. And so you're saying that's what you'reusing to chill to do the chilling.PPPDPaul 35:16I mean, some people that just bring over beer that took him like two hours to chill, I think I havetasted like flaws on that. But interesting. The one that we have now the one that we use youprimarily is a plate chiller. And it just pumps through these plates has all these little plates andthat the beer goes through other plates and that's all contacted through there. So just pumpinginto the vessel got it and it's just similar process chill and it really fast it only take now on asummer day might take like five, not even maybe two minutes to chill five. Oh, wow. Okay, butyeah, there are times when it's really hot outside, it will take longer, but it's it doesn't takemore than 510 minutes, even with a plate chiller.Lance Foulis 35:59And you guys said that this that you're doing the the main thing that everything is in is a 1010gallon?Paul 36:06Five, but our first one is usually bigger, because if beers in a tight space, it's kind of put it inboilLance Foulis 36:13over to Yeah, got it. Okay. Like, I think I have a 15 gallon pot. That's when I the one I bought offmarketplace. And that's if someone's going to think about home brewing, I would say go biggeroff the bat. Sure. It doesn't hurt to have extra room. And then if you do decide to go up and do10 gallon batches, but I found that I sort of formulate for like six or seven gallons because ofloss along the way. Sure. Like Paul mentioned, you lose it as you boil. Yep. And then also justyour equipment sorted. Keep some of it like when I'm pouring it from one container to the next.A lot of time there's some goop in the bottom you really don't want to carry along so you're youfeel you don't feel as bad about getting that last drop out. You can sacrifice like that looks kindof gross. I'll leave that behind. Sure. And then you're still hitting along the way or at least fillthat five gallon target. So yeah, that I guess that maybe that's where that came from. So theend result is you're going to get a five gallons reallyPaul 37:09Yeah, wow. Times a little extra. If you're dry hoppin, you're going to lose them. So you mightwant to get six or five and a half at the end. Because some beers you want to dry up. Likethat's a little later in the process. You got a pitcher yeast first. That's when you get it to thetemperature. Usually between 6575 degrees somewhere in there. Okay, that's when youpitcher yeast. And that's going to be usually just left alone for Yeah, it a couple weeks or wecan have got it you only touch it.Lance Foulis 37:42PPPLance Foulis 37:42Okay, it was your as your cooling it or after you call it you go from that? boil kettle. And thenwe I we both prefer, it's a big looks like those five gallon water jugs you see in an office likeyes, upside down LA Times? Well, there's glass ones you get as home brewers are calledcarboys is the trade term for them got it. And we that's what we typically ferment and glass isnon porous, you can clean it really well. And it doesn't carry flavors along with it. Some peopleuse plastic, and that's fine. It's affordable. It's definitely cheaper. Yeah. But yeah, once you gofrom the boil kettle, and then you go into what you call your fermenter or the carboy. Okay, andthen that's when you pitch that yeast. And then do you do it? Do you do it. So like as soon asyou've cooled yet, then it goes into the other container, you put the yeast in there first.Paul 38:33Yeah, you kind of move it you can do either way, just depending on what your aerationsituation is because you want to get as much oxygen into that beer as it's like, if you're movingit over, you could probably just pour it in and run it right over top because it's it's moving Godinto the vessel but and inside so I mean, I don't want to give away their secrets. But allbreweries will take like their dry yeast. And we'll just get it kind of wet. And they'll rehydrate itthat dry yeast and to get a little warm. Notice throw it in the fermenter and just run that thatword right over top of it. And it'll just be in the bottom of that. Whatever they call it, the bigvessels can fermented fermented tank. Yeah, got it. So, yeah, and you know, the liquid yeast alot of times when we're home brewing, we just kind of like you shake it up or we'll use like amixer and mix it all up then want it like it, especially our liquid yeast. Sure. Yeah, that's howwe'll usually do it. But I never had a problem with yeast. It's not it's always worked. Yeah,Lance Foulis 39:40that's it. Okay, that that the process is making sense. So then once you get it in a fermenteryou pick how long you want to set it. Like yeah, sorry forPaul 39:49Yeah, generally, I think most beer will be a few weeks and and sometimes you move it into asecondary vessel, like in the bird They have like conical so there's a like a, it comes down to apoint. Yep. So well all we had to do is open a valve and that just spits allLance Foulis 40:09that jumps out though the US geez, yeah. OkayPaul 40:12clears everything up a bit,PPPDustin 40:14but as a homebirth, the firming of that. So after it's I usually do, I'm very kind of like, I do oneweek and the firm Enter, and then I move it over to it's called a secondary, or it's just going tosit a little extra longer. And I do two weeks in a secondary. And I just, it's for me, it just worksout better for different beer styles, it probably go faster, and some could probably go longer.But that's just the schedule I've always done. And it works. So like, Are you checking on it?Yeah, kind of you don't really want too much. That's sort of the benefit of using the glasscarboy is you can peek in, in a sense. Like just to look at it visually. Yeah, and see what's goingon with it. And there's this little thing at the top of the bottle, like when it comes to a neck.There's a bomb that goes in or like a cork and then it has a hole drilled in it and there's a littleplastic thing is called an airlock. Okay, let the air lock does is it lets co2 out because as it'sfermenting, the yeast is converting sugars into ethyl alcohol magics happening. Yeah, andthen. But it's also releasing co2 gas. So if you have it completely sealed up, it'll pop and a lot oftimes you'll get a mess. Yeah, so this airlock let's that just has a little bit of sanitizer in it. So itkind of bubbles. Uh huh. So it lets air out but no air in. Okay. So you can kind of gauge howyou're doing by looking at the like, how many bubbles per second? Wow, you can kind of seeokay, yeah, it's really looking good. And like, yes, it's hard not to especially as a first time areIvoryton buckets to start with really I brought by Kit plastic five gallon, their food grade, but Ithink they're six gallon buckets because we're trying for a five gallon batch. So yeah, a little bitof extra space. Yeah, but as a kid I bought from it's a brew shop here in Columbus calledGentiles and it was like everything the need to brew your first batch. Okay, and so it had liketwo buckets. One had a spigot on it came with a big plastic tubing probably three or four footlong stick with like a spring loaded nozzle to fill bottles later. capper to cap the bottles later.But it was just like I'm trying to think I think it came with a funnel. And it was just sort of likethis is the bare necessities. Yeah, I remember like trying to sell Yeah, I think that is good valuefor your money is after you kind of source all these individually. Yeah, like buying the packagedeals way to go. But then you have this five gallon bucket that's opaque. And so it just like isn'tworking. What's it look like? And I've never brewed? I've never knew known anybody thatbrewed. I've never seen beer brewing in the process. So I'm just like, but did the bucket has ahole in the top where you can put the airlock in? Yeah. And so you're seeing the bubbleshappen? Yeah, but you want to crack it open so bad, but you really don't. Then you're going tointroduce like, if you have a pet, a stray cat hair or a dog falls in there. A speck of dust scaleover your knees when you don't expect it. And then it's just like I bite to just ruin that. And it'sjust you got to just let it ride. What Okay, so like, first time like you're brewing beer. I'm justpicturing myself I'd be a complete mess. But how confident are you at the end of the processthat you're not gonna make yourself super sick? Not at all.Lance Foulis 43:33Like after the fermentation when I'm sure I peeked once or twice. And while it ferments like ifyou like, now I have a carboy. So I can watch it happen. If you are looking at it, you can literallysee the liquid, like churning inside there, you can see how the starts to come together. It'scalled flocculation. Or they they sort of gang up together and hang out. So you see thesechunks floating around and like what's the chunks I don't like? Yeah, yeah, but there there isthat bad. Right? So you see all this stuff happening. And then after it's done, like within thecarboy you can see like at the bottom, there's probably about a quarter inch of this really kindof white, like silty that's all your yeast that's fallen to the bottom. They're now fat and happy intheir sleep and at the bottom. Wild. On top. Like all this sort of like really kind of gross lookingfoam happens on the top because yeah, ale yeast and ales, ale beers are easier for homeDbrewers to brew because the yeast works at room temperature. Got it where a lager yeast youneed to refrigerate. So you need they like about 50 degrees or so to ferment. So you need tohave your own creation and that that's where you get into the temperature controls ortemperature control fermenters and like to run a glycol chiller on this thing. Yeah. And it's justlike then you're all this other equipment. I've tried to keep it basic. I pretty much just stick toales. Yeah. And so it's just like I put it in a cool corner of my house. I wrap it with a bath towel.Yeah. Because you don't want light in there lights bad for beer. Is that That's similar tokombucha, right? That would be Yeah. Yeah. But you want to keep the light off of it. So I justput a bath towel around it or but I can still see the Bubbler going. And then sometimes I'll justtake a peek put it back. Yeah. But yeah, that when you first your first batch, you look at it likethis. Yeah, gross. Okay. So then you move it over, either to like, the bucket you're going tobottle into, or, like you're doing a secondary, you move it over, and there's all this junk left atthe bottom. That's where I say I kind of make a bigger batch than I need, then I can feel badabout like, I want to leave that. And just, I just don't mind on the saying this is leftover. Somepeople reclaim it, reuse it. And is that like, is that like the thing? We're like you have them youcan have a mother. And then the kind of I think that's more like a sourdough thing in truth.Yeah, my brother does in New York. Yeah, I know that pizza, like will brew a batch of beer, andthen kind of retain that and then move it for the next next batch. And then okay, so you don'thave like one that's constantly growing. You just keep it keep the chain moving, of like youkeep a little from the last batch to us. And the next batch. Yeah, keep a little from that batch tomove to the next batch. Does that give you control over flavor? It does. And then it sort of kindof creates its own unique flavor. I think Jersey time there's one of the wild the granddaddybreweries here in Columbus is barleys. They have a location on the high street in the shortnorth area. Yep. Yep. And the guy that owns that he was a home brewer. And from what I hear,I've never I've talked to him like one time for like a very brief Yeah, maybe a few times. But um,but the word on the street is he's a very, very hospitable to home brewers. And he's had thisstrange yeast that he uses any cabinet perpetually going. And they've been open for I guess, Iwant to say about as it been 30 years or 20 years, I think they're the longest ones. But he kindof always has this yeast on hand. And my story is, is if you catch them at the brewery and askhim for some he'll, like fill up like a little growler of it. And it's like, you get this giant container.This is a story that someone told me and it's like, he's like, Sure, I'll get you some nice and it'slike this giant, like half gallon container, and you're using maybe an ounce. And so it's like, Oh,great. What do I know? He's just, he's just really helped. Happy to help. homebrewers and hehad super cool. Prior to the pandemic, they'd held a homebrew competition, like every year forlike, 20 some years. Wow. So they haven't picked it back up yet. I don't know. I could say.Okay, that this is like super fascinating. Like, Kim once got into trying to brew kombucha? Whogave you the who gave you the? Yeah. Oh, that's right. Yeah. So she was doing like, I mean, it'snothing like what you guys are describing, like at all? Okay, so history. Was it monks that cameup that figured out beer? I think it goes beyond monks. i We're talking like 5000. Back, really?And I mean, the story, I think that most people would say is it's pretty much saved humanity.Because it the process of making beer makes your liquid clean, drink clean. So you're boilingwater. And it's also a way like, farmers would have so much grain, but they can't store it in agood way. So they make this liquid bread. Yeah, it has nutritional value. Yep. The water hasbeen boiled. So it's something sanitary and safe to drink. So that's sort of the origins of it. And alot of times, like when you think of like gold, they were probably hammered all the time. But itwas probably like a 2% beer. Yeah, like it was really and it's like I couldn't even imagine likewho figured this out? Right. But somebody did it. And then thank goodness, but But yeah, itwas but yeah, it was common that actually the it was they call them l wives. It was sort of thethe wives responsibility. And so most brewers right off the bat are women. Oh, I mean, it makessense. Yep. Makes sense. Yeah. Part of the household duty. Yeah, your hands feel so good. Imean it because what you're describing is a very hands on process, at least at the beginning.Now do you guys have like a dedicated space for this?Paul 49:24I mean, space in my house. It's probably I like to have more space. But yeah,Lance Foulis 49:30us too. Yeah, I think similar to your it breaks down and stores. Yeah. Like, there's definitelyguys that have like a small, like small scale brewery in their basement. Yep. Like, and it's likesome of the stuff I see on there is just bananas. I mean, it's like a step down from amicrobrewery. Yeah. And that's, that's wild. When you're done with the fermenting process.What do you have to do next? Packaging?Paul 49:57Yeah, dippingLance Foulis 49:58so you're mostly done.Paul 50:00Most Yeah, you're in the homestretch for sure. There are some beers, you might want to dryhop, which is just introducing more hops for more aroma.Lance Foulis 50:11Can you tell me what a hop is?Paul 50:12It's like a it looks like a little pine cone. Okay. That's what I was visualizing. Yeah. Okay, so haslike little resins in it. And those resins are what flavor.Lance Foulis 50:21So you if you wanted to add it, you would be adding it into, like, it's done fermenting. You add itin that container. Yeah,PPPPin that container. Yeah,Paul 50:28say like 510 days, you can throw it right into the container it. It's sanitary. I don't know howDustin 50:36Yeah, well, we use the hops, we typically use or processed, it's not like that whole little, that'scalled like a cone or the hot flour. We use it's their hot pellets, where they take that flour andbasically pulverize it. And then they bind it together with some sort of food grade gum, got it,and it extrudes out and they just sort of cut it. So it literally looks like little tiny pellets. But it'sgreat, actually, you get more bang for your buck with those because if you throw the wholecone in there, just the outer letter layer is touching the boiling beer with the pulverize pellet, assoon as you touch it, then it basically dissolves into the the liquid. Oh, and so you get morehospitalization where there's more surface area touching the bits of pop, so you can use lesshot but get more of the bitterness or the flavor out of it. Okay, so that's what you're doing withthe hops is is affecting the bitterness, bitterness and overall flavor. Overall flavor. Yeah. Andaroma, aroma. Again, with hops. It's tricky, because it's like when you're putting it in. Yeah. Sothe very the longer it sits in the boil, the better it gets. So you get really bitterness. If it sits inthere for an hour, an hour and a half. If you're putting it in in the last five minutes, it's more orless, it's going to affect the taste. Yeah, it's not the bitter taste heard. That's when you'regetting more of the fruitiness from it. And then like Paul said, at the very end, when you'reputting it into the after it's been fermented the dry hop, yeah, you're it's almost 100% smell. Soif you're not going to impart much flavor, you're imparting absolutely no bitterness, but it's allsmell that you're getting.Paul 52:11But that can sometimes affect how you perceive taste for sureLance Foulis 52:15how you perceive the taste. Yeah, that's interesting. Have you guys ever like brewed and like,you get the final product? And it's like, wow, and then you don't remember the process? So youcan't replicate it?Paul 52:28No, we both are pretty good about writing everything down. OrLance Foulis 52:34is this is a beer journal?PDPPPaul 52:36Yeah, journals. That's dope. They also online, there's references. Like I use one called bruger.You can just type everything and we use the same one. And you can go through and add notesthrough the whole process,Lance Foulis 52:48just like an online app. Yeah, yeah, it's I don't know. I don't think they have an app. I had toYeah, yeah. Exciting. That's cool. Okay, so how do you have time to write while you're doingthis? Sort of like there. There is big breaks, because you're waiting. Like when you're mashing,you're waiting that hour. Got it. So it's like you're kind of setting up for your next step. But thattypically doesn't take that whole time of mashing. So there are times where, like, we'll set up acouple chairs. Yeah, so let's sit down and like we have our timer set and we are like, someFacebook and yeah, music are like, Hey, do you see that article? We need to stir and like 30seconds. All right, I'll get this stir. That's awesome. But uh, cleaning some things in but yeah,clean things in between because sometimes something you use in step one, you'll need againin step five, so you got to get clean, clean and sanitize if needed, then, or you need a wholekind of thing set up for step three. So you kind of start well, let's start sanitizing or fermenter.And we'll get the RS chiller system set up with the hoses and pump. So we can circulate theliquid through and that's okay, this is so wild. i Okay, I want to get your take on this. When Iwhen I was in flight school, we had checklists literally for everything. And it was all about beingsafe, because you don't want to crash. Yeah. Most most days you don't want to crash to goodlife goal, right to not crash. So like we would every single plane had basically like a notebookthat was just like checklists for whatever you're about to do. Okay, I am getting ready to turnon the engine. Let me go through my engine checklist. We had a checklist that we wentthrough while we're going into land. All these things to look at look out the window, make sureyou still have a wheel. Which is really important if you have landing gear that goes up anddown obviously, but even with like landing gear that doesn't go up into the plane, you still wantto go look as a habit to make sure you can see a wheel. Obviously that makes sense. But Iremember never getting to a point where I was comfortable enough with a checklist that Ididn't look at it. Yeah. Well, you weren't. You were actually required to look at it but there wasplenty of times I was flying by myself and I wouldn't have to but I never felt safe enough to notlook so like. It's good to have it. When are you guys doing anything like that while you're goingthrough all this stuff?Paul 55:07Yeah, I have forgotten a step before. Oh, yeah, I don't put Irish moss and like was my beer socloudy? What did I yeah, that'sDustin 55:14sort of like it doesn't really affect the flavor it affects the appearance of it. What this way hewas talking about so it's not detrimental appearance like how like what is it a clarity at the end?Like if it's you have a nice clear beer or is it kind of like, hazy and hard to see through? Yeah.PPDOkay. So Irish moss is an additive that you can kind of put in at the end of the boil, and it'sliterally a moss and it goes from Ireland. Yeah, sure. I don't know. But yeah, it just sort of kindof has some sort of, we're not chemists by any means. We were meant to say the disclaimer,definitely more of a chemist than I do. But definitely, like home self taught homebrewers. Butwe know that when you put Irish Mohsen. I don't know why, but yields a clear beer. Got it. Butyeah, that means this is such such a wild process. Okay, have you ever made a giant mess?I've had to boil over Yeah. And that's right, as the beer may have run, or you run them through,and you have your beer and your boil kettle and you're bringing it up to temperature to boil,right? It hits this point where it gets a little punchy. And, like, what does punchy mean? You getthis sort of real fine foam layer gets about 190 degrees or so boil is about to 11 as boil. Okay,sure. So about 180 190 You see this sort of like a real fine, thin, thin foam, go over the top, likewhere we're getting there. Yeah. And then all of a sudden, it seems like it's like, boil now. And itjust gets really like crazy. And especially it depends on how much you know, we use propaneburners. So like, how much do we have it cranked? Yeah, and you're better to creep up on it. Iget impatient and crank it. That would be me. Like, I want to I don't want to spend all day doingthis. I gotta get to my oil quick. So I have a tendency of cranking my burner up. But then I haveto remember when I see that I need to start back in my propane off because it's going to boil atany second. And if you get distracted in the slightest, right? When it does, you look back andit's just phone is flowing over the pie all over the floor. Like we both use our garage is ourbrewery here. And so it's like he got the sticky mess on the floor. And like how much did I justlose? I don't know. Yeah, I feel like Paul, you had a memory. Yeah.Paul 57:31Yeah. I didn't want to share somebody else's. I did see the aftermath of a blow off at the bird.Avery one time, and it was a it was a disaster. All the way up to Oh, yeah, it was probably 15feet high. Yes.Lance Foulis 57:51Yeah, sometimes the fermentations a little more excitable than you anticipate. And I talkedabout the little airlock, you put in some beers, you just know, there tend to be like a heavierbeer, like you talked about raspian, which is like an Imperial Stout. Those tend to ferment alittle more vigorously. And so instead of that little guy, I just got mine at Home Depot, but it'sjust a tube that's about it fits perfect. And it's tough in that bottle, and then it runs down and Ijust have a little bucket of sanitizer. And because that little tiny hole is not going to do it. And ifyou don't anticipate that, yeah, clogs the hole, and then it pops out. And I've had chunky stuffon Imperial style when I first started brewing, and I came home from work and I had it on mycar. And I was living with mom and dad at the time. I don't know if they knew it or not, but Icleaned it up before they could see it.Paul 58:45That's what's happened. Pre fermentation. Oh, really? Yeah, it's pretty wild. I've never seenanything like that. But I've done the same thing you've done yeah, with the boy like the whatdo they call that boil over. Now, it's, it's called something when I didn't have a blow off to onePPonce and I never had like, I don't use them anymore, because I have vessels big enough forthat alcohol vapor to go. But if you have it in a tight container, sometimes that can be a recipefor disaster.Lance Foulis 59:19I can't even imagine I'm writing something down. Because I know how I want to do the nextstep here. So what we're gonna do now is we are going to transition into the next phase of thepodcast. This is gonna be the last part of this awesome podcast, where we're going to pausethe recording, we are going to get set up because Dustin and Paul brought some home brewedbeer that we get to try and we're really excited to try it and I'm going to ask all the questionslike what the heck hoppy means. Yeah. What was my other thing that I wanted to ask? Yeah,like the term hoppy and then We got you guys already talked to me about like dry andeverything. So we'll take up we'll take a pause here and then we'll be right back okay,everybody, we are back and we have the beers that have been home brewed laid out in front ofus, we have four different kinds. I'm gonna, I'm gonna read them. And then if you guys want tojust tell me whatever fun facts you want to tell me about? Actually, let's do this. I'll read themand then you just tell me about these beers. That's what I'll do. I'll read all four of them. Andthen you just tell me what, whatever we want to know about these four beers. So first, we havethe smoked lager. Then we have a pale ale, and we have an old ale. And then we have an oatNeal Porter, which sounds fascinating. So what's going on with these beers?Paul 1:01:07The Lager is the one that takes the longest it's the it's the it's lagered so chills Yes, it fermentedferments and cold Yep, temperature. And then it has a little slight bit of smoke grains and it'sactually an all German recipe. So all the grains are all German. All the hops are German,everything. Just tried to do like a real basic. I forget what they call it rush beers. That what theycall smoke. Yeah, yep. Yes,Lance Foulis 1:01:35beer Roush rounds, Ross Roush.Paul 1:01:39So just a German smoked lager. And you can tell him about that pill because that's really yourLance Foulis 1:01:45Yeah, the second one's a pale ale palos, probably one of my favorite styles of beer to drink. Ifeel like when I get a pale ale i really like I like it when they're super balanced. I don't want itsuper Hoppy, but not super multi. It's something like it's a session beer, you want to drink it?Over a period of time? What is hoppy mean coffee is that sort of bitterness, bitterness. And solike, again, it can either be bitter or just overwhelming floral or fruity sort of flavors or aromas.PPBut when typically when I'm talking about like a balance, and I say it's super Hoppy, I'm talkinglike It's bitter. Yeah, a very strong bitterness. So what about the multi multi is more thesweetness quality of the beer, and those two sort of play together to balance it out? Sure. So aan IPA would be kind of on that hoppy and where the third one we're going to have is the oldAle, which has more malt in it. So it's gonna be on the multi-year side with very little hops. Evenin the recipe. It probably has very little hops does multi equal more foam? I'm not really notnecessarily. And what governs how fizzy, carbonated thank you card. What governs that
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