HOMEBREW Digest #4292 Wed 09 July 2003

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  Old Fridge Insulation ("Michael Maag")
  RE: Masterbuilt SS Fryer (Jonathan Royce)
  Airline beer ("Bridges, Scott")
  Re: Seattle Brewpubs/breweries (Demonick)
  A solution for thin kettles (Lee Ellman)
  Maris Otter = stuck mash? (Paul Kensler)
  RE: Too Much Beer ("Edward D")
  Thin beer, Sparge Cooldown, and "dead" enzymes ("Jerry Zeidler")
  Re: Breweries in and around Munich (Abe Kabakoff)
  RE: Saflager lager lager... ("Drew Avis")
  RE: Wheat Beer/ Low efficiency ("Sebastian Padilla")
  More HERMS Questions (bruce.dir)
  Pump for rims from McMaster-Carr ("Rob Dewhirst")
  Homebrew to pro recipe conversion ("Don Van")
  Paulaner tours ("Dennis Lewis")
  Marsh rosemary availability (steve thomas)
  Old bread, beer, yeast (steve thomas)
  Re: Saflager lager lager... ("Rob Dewhirst")
  Seattle Brewpubs (beerbuddy)
  RE: Seattle Brewpubs/breweries ("Eric Spencer")
  Pot with spigot at Target (Denis Bekaert)
  Lallemand Scholarship Winner-2003 ("Rob Moline")
  Special Water treatment (Thomas Rohner)
  urgent request (moful.ben)

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---------------------------------------------------------------------- Date: Tue, 08 Jul 2003 08:00:10 -0400 From: "Michael Maag" <MichaelMaag at doli.state.va.us> Subject: Old Fridge Insulation Travis wonders if his old fridge has asbestos insulation. Not likely, asbestos was mostly used in heat insulation, not cold. It is most likely fiberglass. Asbestos (and fiberglass) only is a problem if disturbed. Ideally, you could have drilled through the panel, sprayed some water mist into the hole to wet the stuff, then drill through it. A dust mask is also a very good idea. The shank and nuts will seal the hole just fine. But the spray insulation would not hurt. Note: fiberglass is suspected to be an inhalation hazard also. It hasn't been used as long as asbestos, so the effects have not had time to show up yet. Mike Maag, Industrial Hygienist, VA. OSHA. Return to table of contents
Date: Tue, 8 Jul 2003 05:20:34 -0700 From: Jonathan Royce <jonathan at woodburybrewingco.com> Subject: RE: Masterbuilt SS Fryer My original reply to Devon said that Walmart carries these for $96, but this AM on the way to work I stopped and checked out the display. Seems that the stainless fryer has fallen victim to a "Rollback" and is now selling for $75. The Walmart version (which is also made by Masterbuilt) sells under the name "Cookmaster". The only difference between this model and the one that Devon linked to is that the burner is not stainless. The pot, however, is SS and includes the "Turkey Tap". HTH! Jonathan Woodbury Brewing Co. www.woodburybrewingco.com Return to table of contents
Date: Tue, 8 Jul 2003 09:07:51 -0400 From: "Bridges, Scott" <ScottBridges at sc.slr.com> Subject: Airline beer Dave Harsh writes: >Many years ago I carried a full case of Westvleteren in my carry on >flying from Gatwick. Going through the security, the guy just raised >his eyebrows and asked if I had a bit of a drinking problem. My wife >and I had two bags checked on her ticket; I went straight to the gate >and she went and shopped in duty free. I get to the gate as a single >male traveling alone with no checked baggage and got to chat with Mr. >Scotland Yard for 30 minutes. And that was in 1994! Ah yes, but back in '94 Mr. Scotland Yard was still very concerned about Lockerbie. I traveled around Europe numerous times in the late 80's/early 90's and they were serious about security in those days as well. I recall the Germans, particularly in Frankfurt, being very thorough. Scott Return to table of contents
Date: Tue, 8 Jul 2003 07:02:54 -0700 From: Demonick <demonick at zgi.com> Subject: Re: Seattle Brewpubs/breweries Mike Sharp posted: > >Mac and Jack's African Amber is my all-time favorite beer. Even though >it's quite a drive from my end of the Sound, I should go up there some >time...Do either of you know if they have a taproom? I thought it was a >brewing-only operation. > >Mike (wanting a Mac N Jack's right NOW!) Sharp Mac and Jack'seem to have quite a following in the Seattle area. Personally I don't understand it. Every M&J's I have tried, and every year I try one somewhere, has been cloudy, muddy tasting, with a yeast bite. Come to think if it, it tastes like Africa. It is one of the very few brews I have sent back to the bar. I have no idea of the recipe. It doesn't take a filter to brew clear beer, or to get your yeast to drop. It only takes attention to gross factors. I cringe every time I hear someone order one :-) Mike, review their African Amber for the HBD. Maybe it will help me understand their popularity. Domenick Venezia Venezia & Company, LLC Maker of PrimeTab (206) 782-1152 phone (206) 782-6766 fax Seattle, WA demonick at zgi dot com http://www.primetab.com Return to table of contents
Date: Tue, 8 Jul 2003 10:47:21 -0400 From: Lee Ellman <lee.ellman at cityofyonkers.com> Subject: A solution for thin kettles I see lots of posts about the thickness, or lack thereof, of brew kettles. What all of you need is a "flame tamer". These come in one of two ways. One is a perforated sandwich of steel that you place between the flame and the pot and that I think of as the bottom of a stove top potato baker. The other is a piece of enameled cast iron that looks like an old time wood stove lid. Either of them will effectively convert your thin kettle into a thick bottomed pot and help to stop any scorching problems. The cast iron type is great for all sorts of other uses in the kitchen. The sauce or the hot cocoa never burns when a flame tamer is used and seconds stay hot from the thermal mass of the iron after you turn down the heat. Return to table of contents
Date: Tue, 8 Jul 2003 07:49:20 -0700 (PDT) From: Paul Kensler <paul_kensler at yahoo.com> Subject: Maris Otter = stuck mash? I've got a recurring problem whenever I used Maris Otter malts (I've used Crisp in the past, and I'm working my way through a sack of Fawcett right now). Each and every time, I get a HUGE amount of grey protein sludge on top of the mash. If I can manage to, I have to regularly rake the top of the mash to keep the sparge water flowing. If I get distracted, the sludge turns into an impermeable layer and the resulting suction sticks the mash bed. Even if I manage to regularly rake the mash bed, I'm not a fan of standing there during the whole sparge. I only notice this problem when I use Maris Otter malts. I typically use it in single-infusion, English-style recipes. Is there some special treatment Maris Otter needs? pH? Lower temperature rests instead of single infusion? I've got more than half a sack to go through, and I'm fed up with the problems. Thanks in advance, Paul Kensler Gaithersburg, MD Return to table of contents
Date: Tue, 8 Jul 2003 22:51:34 +0800 From: "Edward D" <edwardd at dodo.com.au> Subject: RE: Too Much Beer A couple of HBS's ago I stated that I had had no problems brewing in containers far larger than the brew volume (10L in a 30L fermenter). I would like to qualify this by saying that I never secondary my brews (I find it unnecessary 3 weeks in primary has always yielded full fermentation on my ales and I don't have the kit to lager). In secondary without the aggressive CO2 production to purge the headspace before O2 can dissolve in fermented beer you would almost certainly have problems. Edward Return to table of contents
Date: Tue, 8 Jul 2003 11:03:29 -0400 From: "Jerry Zeidler" <gjzeidler at suscom.net> Subject: Thin beer, Sparge Cooldown, and "dead" enzymes Jonathan Royce wonders about beta-amylase during the cool-down while sparging, since he cannot heat the wort during the sparge: Johnathan, what is the temperature of your sparge water? Someone please correct me if I'm wrong, but as I understand it, sparge water temperature of 170 F will deactivate the alpha- and beta-amylase enzymes in the mash. I am not organic chemist, to be certain, but I am fairly sure that even when the temperature drops back below the threshold, the enzymes remain inactivate, and thus should have no effect on the wort. And since I'm posting my first message to the group after subscribing a little more than a week ago -- Hello to one and all! I don't know why I waited so long to subscribe to this excellent digest. I've enjoyed reading your posts and have learned much, despite 10 years of homebrewing experience. It's nice to be in such knowledgable company. Jerry Zeidler Williamsport, PA Return to table of contents
Date: Tue, 08 Jul 2003 10:34:24 -0500 From: Abe Kabakoff <abe_kabakoff at gmx.de> Subject: Re: Breweries in and around Munich I am not sure Paulaner, or any of the Munich 6 for that matter, give tours to individuals -- I went with a group and toured their brewery, so it is possible to get a tour. You might have to call them at (089) 4 80 05-0 and ask about tours. The guy that gave us the tour spoke with a thick Bavarian accent, which I didn't understand well at the time, and I don't know if you could get a tour in English. Your best bet with the "big six" would probably be Loewenbraeu's brewpub, Unionsbraeu, (089) 477 677, Einsteinstr.42, of course that isn't a big brewery. The Ayinger Brewery has regular tours, and their tour was pretty cool. They're a 40 minute light-rail ride outside of Munich in a beautiful little town. Their number is (08095) 8890. I seem to remember that English tours are possible. Just outside of Munich in Feldkirchen is where I used to work: Fliegerbraeu. Fifteen months ago I would have given you the tour. I know the current brewer's English is good. The number is (089) 99 100 191, the S-Bahn stop is Feldkirchen on the S6. The restaurant opens at 11, and the brewers are there until 4:30 or 5 on weekdays. I believe they charge 3 Euros for a tour, and you get a small beer with it. Their sister brewery, Isarbraeu (S-Bahn S7-Grosshesselohe-Isartalbahnhof), also gives tours, and the brewmaster has done tours in English before. Their number is (089) 79 89 61. Don't forget to leave off the 0 on those numbers when calling from outside Germany, and feel free to ask if I left something out. Abe Kabakoff Saint Charles, MO Return to table of contents
Date: Tue, 8 Jul 2003 11:44:52 -0400 From: "Drew Avis" <andrew_avis at hotmail.com> Subject: RE: Saflager lager lager... Stuart from Taz asks about lagering DCL S-23. The few times I used this yeast I fermented at 48F, then slowly dropped the temp towards 35F and lagered as usual. Seemed to work just fine. I believe the "recommended" range is for fermentation - and this applies to liquid yeasts as well. DCL S-23, S-189 and 34/70 all appear to be true lager yeasts to me - they ferment well at 45-50F, and then can be lagered as you would with a liquid strain. Cheers! Drew Avis, Ottawa, Ontario - with fond memories of the "Overland Track" in Tasmania... Return to table of contents
Date: Tue, 8 Jul 2003 09:05:38 -0700 From: "Sebastian Padilla" <sebastianpadilla at hotmail.com> Subject: RE: Wheat Beer/ Low efficiency Michael writes about much lower expected efficiency when using unmalted wheat. Michael, I am a big fan of Belgian Wit beers. My typical recipe uses 50% unmalted wheat. I have found that a cereal mash is essential for me to get any where near decent extraction rates. I know that the gelatinization of wheat is in the mash temperature range, but alas this bit of knowledge has not helped my mashes. When I started to do a cereal mash (see Jeff Renner's CAP descriptions), my extraction increased greatly. I have heard that some do not have this problem, and I suspect it might have something to do with water chemistry. For now a cereal mash is easy enough. Sebastian Tucson, AZ Return to table of contents
Date: Tue, 8 Jul 2003 11:59:54 -0500 From: bruce.dir at TAP.com Subject: More HERMS Questions I really appreciate the feedback I am getting as I get closer to putting my system together. Most of my questions are about the Electric theory and is only because I have a great deal of respect for eclectic power and trust your feedback. I have a 240V/5500W element in my HLT. I plan to energize a single 240V receptacle from 2 separate 25 AMP SSR's. I will then plug the element into that receptacle in my project box. The trigger will be the DC voltage sent from the HLT PID reading the temperature in the HTL via Thermocouple. Because the element is being powered by 2 SSR's, can the receptacles and Circuit Breaker be 15 AMPS? or do I need to exchange my element for a smaller wattage. (I was using the concept 240V x 15 AMPs = 3,600W) Do I need a 3,500W element to stay within range or does splitting the feed cut back ? I will also have a pump on this circuit at 125V and 2 solenoids at 125V all plugged into the box. They will only draw minimal AMPs however. Do I need to go to 20AMP receptacles and Circuit breaker at the panel? Is it better or can you oversize at the panel and go 30 AMP and still use either 15 or 20 AMP receptacles at the project box? Thank You in advance for your help! Bruce Dir Return to table of contents
Date: Tue, 8 Jul 2003 12:55:44 -0500 From: "Rob Dewhirst" <rob at hairydogbrewery.com> Subject: Pump for rims from McMaster-Carr I am curious if anyone has purchased pump model # 9925K23 from McMaster.com for use with RIMs. I am comparing this to the H315 pump sold by morebeer.com. I would prefer not to buy another March pump (mine only lasted 4 years -- and that was intermittent use) and the mcmaster pump seems to have very similar specs for a 1/25 hp pump, and it's $30 cheaper. Of course, it could be made by March as well. Return to table of contents
Date: Tue, 8 Jul 2003 10:37:45 -0700 From: "Don Van" <Brewing at earthlink.net> Subject: Homebrew to pro recipe conversion Our club will be doing a group brew at a local brew pub. I know there are differences in recipe formulation and conversions - one can not simply multiply a recipe to scale up. Does anyone have experience in converting homebrew recipes to a larger systems? Can anyone tell me what sort of calculations would change? What sort of efficiencies would improve/or degrade? We will be brewing on a 7bbl system, but only using about half it's capacity. Don I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day. - --- Frank Sinatra Return to table of contents
Date: Tue, 8 Jul 2003 15:02:26 -0400 From: "Dennis Lewis" <dblewis at ldc.cc> Subject: Paulaner tours Steve B. asks: "And as side question... I am heading to Munich in August and am trying to find information on visiting the Paulaner Brewery. I have tried the websites dot de and dot com, but no luck on finding solid information. Any one know if the brewery gives tours or allows visitors?" Steve, I went to Munich in Aug 1999 for a two week trip. I sent an email to Paulaner using the info from their website. I got a response back saying "be at the gate at 10am on Monday". So I go and tried my best to speak German to the guard at the gate, like "We're here for the tour. Where do we go for the tour?" The guard, who evidently could only reply in Bavarian (Boarsich as the website calls it), was terribly confused as to what we were doing there. Fortunately, I had the email and he called up to the woman who wrote to us Anyway, it turns out there were no regular tours, we were meeting with their export manager who was fluent in English, for a one-on-one tour. I think she was feeling us out for the American market attitude as well. She gave us a complete tour of the brewery, with the exception of actually going into the fermentation cellars. I actually got to go in the brewhouse and talk to the brewer who was actually more like just a technician, plowing thru mash schedules, etc. They let me open a hatch on a mash tun and were very impressed that I could tell that it was a weissbier mash in there. (Not terribly difficult if you've made all grain batches before. Your nose knows.) The capper was she took us to lunch at the Nockherberg biergarten. You've got to have the Schweinshaxen and the Pfifferlingesuppe. Wash that all down with a couple dunkels and you'll be calling the in-laws to sell your house because you won't want to come home. Hopefully you'll have similar hospitality. There are many fun beery things to do in Munich. Check the archives for notes on Andechs, Forschungsbrauerei, Ayinger, Weihenstephan, etc. Have a blast. I'm jealous. Dennis Lewis Veni. Vidi. Bibi. [175.3mi, 113.3] Apparent Rennerian (aka Warren, OH) Return to table of contents
Date: Tue, 08 Jul 2003 15:13:10 -0400 From: steve thomas <fabricus at hvi.net> Subject: Marsh rosemary availability Greetings-- In fulfillment of a quest of years, I have finally gotten some marsh rosemary plants, from Siskiyou Rare Plant Nursery. It is listed under the old botanical name, Ledum palustre ssp. decumbens. I don't know for sure, but I suspect the plants are descended from seeds brought back from northern China by a collecting expedition. The plants are the true decumbent (sprawling) tundra form, as opposed ot the shrubby Labrador tea form. The leaf margins are revolute (rolled under) though not so pronounced as in the european form that earns the 'rosemary' name. They are apparently being sold as rock garden plants. --Steve Thomas Return to table of contents
Date: Tue, 08 Jul 2003 14:41:59 -0400 From: steve thomas <fabricus at hvi.net> Subject: Old bread, beer, yeast Greetings-- Old sourdough cultures are available online from worldwide collectors; see http://www.sourdo.com/culture.htm for several, including Egyptian and Finnish variants. Many of the Asian rice wine processes include both lactic and yeast organisms, the lower gravity versions sometimes described as having a lemonade like character. I have read that modern bread yeasts were developed from ale yeasts quite recently, around 1900. - ---------------------------------------------------------------------------- - --- There is some mention of the Germans making wine from bread, chronicled by the Romans when subjugating those tribes. Working under the premise that malt was the starting point, I have made some fine beers with the grist baked in a loaf. The technique I used was to dampen the grist to the point no free water is evident at rest, but a little appears on squeezing a handful; spread about 2 inches high on a baking sheet and bake at 350 farenhight for an hour. This isn't as rough on the enzymes as might be expected at first. The enzymes tolerate high temperatures better at low free water; and having the oven at 350 doesn't mean the mash is at 350. I'd guess the internal temperature finishes about 200 degrees. Extraction of husk tannins has never been a problem. Subsequently dilute and lauter or simply use as a mash adjunct. Contributes a very full body that has only moderate sweetness and survives fermentation well. Note that this is just a loaf mashing technique, not a microbiological process. - ------------------------------------------------------------------------------ A few years ago there was an account of streptomycin staining on some old bones (upper Nile, about 500 current era). Streptomycin is an antibiotic with a characteristic of staining bone as it is built in the body, making it fluoresce in the ultraviolet; so how did it get into the old bones? The conclusion was that it was the result of brewing practices. Loaves were baked and stored in preparation for brewday; residual moisture in the loaves fostered development of streptomycin molds during storage; The resulting beer was antibiotic as well as intoxicating. --Steve Thomas Return to table of contents
Date: Tue, 8 Jul 2003 14:32:39 -0500 From: "Rob Dewhirst" <rob at hairydogbrewery.com> Subject: Re: Saflager lager lager... > I'm making a simple lager using a (dry) Saflager-23 yeast. Its recommended > temperature range is 48-59F which means lagering (say, at 45F) is "not > recommended". One book I read suggested leaving it at the fermentation > temperature for lagering, but are there any other options? I have used S-23 in a light pilsner with no problems going all the way down to low 40's and high 30's for the "lagering". It's a great yeast. I suspect the the temperature range it to try to keep you from starting out fermentation below 45F. Return to table of contents
Date: Tue, 08 Jul 2003 20:03:43 +0000 From: beerbuddy at comcast.net Subject: Seattle Brewpubs Mike said: <<Mac and Jack's African Amber is my all-time favorite beer. Even though it's quite a drive from my end of the Sound, I should go up there some time...Do either of you know if they have a taproom? I thought it was a brewing-only operation.>> Like I said, I love Seattle - lots of good choices - besides, it's kinda fun to be able to say that Mac and Jack's was developed in my brothers garage. He bought his house from Jack, and apparently the garage of the house was used for production during startup. The neighbors always wondered about the strong smells coming from the house. Alas, now my brother, not much of a beer drinker, has a couple of nice taps in his living room, coming from the beer fridge in the garage, sitting dry. Sad. Timothy North Bend, WA Return to table of contents
Date: Tue, 8 Jul 2003 20:36:10 -0700 From: "Eric Spencer" <espencer at speakeasy.org> Subject: RE: Seattle Brewpubs/breweries Mike Sharp asked: Also, I was surprised to see Eric mention the Market Cellar Winery and homebrew shop...I thought that place closed down a long time ago, back when the Pike turned the space into a pool room or something. Is it still in business? Market Cellar isn't my primary source of homebrew supplies, so I haven't been there recently. It was still open a few months ago though. The retail space is pretty small, so I'm not sure if it is the same shop you're thinking of. Still, they have a current website: http://www.marketcellarwinery.com/ if you're curious. Eric Spencer Seattle, WA Return to table of contents
Date: Tue, 8 Jul 2003 20:33:38 -0700 (PDT) From: Denis Bekaert <Denis-B at rocketmail.com> Subject: Pot with spigot at Target > No implied endorsement here, but I saw what looked to be an "enamelled" pot with a plated spigot already installed in the side. Looked to be ~12 quart capacity. > Mark...I went by our local Target store today to see about this pot and found that: 1. It can not be used in a microwave (well, duh, it's metal). 2. It can not be used in a conventional oven. 3. It can not be used on a stove top. All this information was printed on a label on the bottom of the pot I inspected. The claim was it should be used for dispensing beverages only. So I would guess that it would have very little use in the brew kitchen that I can see. It's too small for a bottling bucket. Perhaps someone else can think of a practical use for this pot. I'm not trying to be a wet blanket on this, because it sounded like a great find, but I thought it might save someone the trouble of trying to find one at Target. Keep on brewing.... Denis in Beechgrove, TN Return to table of contents
Date: Wed, 9 Jul 2003 00:05:01 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Lallemand Scholarship Winner-2003 Lallemand Scholarship Winner-2003 Lallemand is pleased to announce that Tony Simmons of Pagosa Springs, Colorado is the winner of the 4th Annual Lallemand Scholarship for the two-week WBA Concise Course in Brewing Technology, drawn at random by Fred Eckhardt, American craft-brewing pioneer and Member Emeritus of the AHA Board at the American Homebrewers Association National Homebrew Conference in Chicago, IL., on June 20th, 2003. The Lallemand Scholarship is awarded to an AHA Member, and offers a two week Concise Course to the Siebel Institute and World Brewing Academy in Chicago, Illinois, valued at $2900, Oct. 27 - Nov. 7, 2003, and a $1000 stipend to offset travel and accommodation expenses. Previous winners are Richard Sieben, Antoinette Hodges, and Jeremy Lenzendorf. Their reports on their experiences at Siebel are available at http://www.beertown.org/homebrewing/scholarship.html Beer and brewing have been Tony's passion for many years. Tony has been actively homebrewing since 1995 and has won numerous awards including Champion Brewer in the Four Corners for the past three years and was the top medal winner at last year's Colorado State Fair. He runs two homebrew shops in the region, and serves as a Liaison for the AHA and is always happy to promote brewing along with sharing ideas and techniques. Tony has also guest-brewed with most of the craft brewers in the area and is finalizing plans to open his own brewpub in his mountain resort town of Pagosa Springs. In Tony's words, "I continue to relish the opportunity to drink deeper from the beer mug of life!" And he is right...."Beer Heaven" is the Siebel Institute, especially since their new move to Clybourn Avenue with one of the largest regional breweries in America, the Goose Island Brewery. For more information, go to http://www.beertown.org/homebrewing/scholarship.html http://www.siebelinstitute.com/registration/scholar_lallemand.html http://consumer.lallemand.com/danstar-lalvin/danstar.html Cheers! Rob Moline Lallemand lallemand-yeast at mchsi.com jethrogump at mchsi.com "The More I Know About Beer, The More I Realize I Need To Know More About Beer!" - --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.493 / Virus Database: 292 - Release Date: 6/25/2003 Return to table of contents
Date: Wed, 09 Jul 2003 10:28:17 +0200 From: Thomas Rohner <t.rohner at bluewin.ch> Subject: Special Water treatment Hi all has anyone here tried to brew with water treated the "mystical way". I was asked to brew a batch with "levitated" water. My understanding of this is: You take regularly treated(partly demineralized) water, put it in a "water levitator", then brew as always. This "water levitator" looks to me like a "expensive blender". This part of hardware was invented by a german, his name is Mr. Hacheney. I found some coverage on the internet, but my name is Thomas the nonbeliever. They told me, that beer brewed with this water has special properties.(like lower molecular alcohols....whatever this should mean) I told this guy that he can bring me this water, then i try it. (i told him, that i don't believe in it, but that i will try it.) On my way through the internet, i found some other "mystical" water treatment methods like: Information water(system Grander) All the methods i'm talkin about have something in common: You don't take anything out and you don't add anything to it. If you thenk it's off topic, let me know. Happy brewing Thomas Return to table of contents
Date: Wed, 9 Jul 2003 12:37:46 +0200 From: moful.ben at caramail.com Subject: urgent request sir, I need your help, i am Benedict moful, the son of a Late minister during the reign of mobutu seseko, I came to know you in the course of my search for a reliable and God fearing partner and I decide to contact you because I believe you are a reputable person and I felt you can help us over this confidential matter. I count on your intergrity and honesty to be able to handle this business. My father was a minister in Democratic Republic of Congo during the reign of Late President Mobutu. Our father was killed during the rebel attack and our house was burnt. We manage to escape to Ghana with my mother and two of my sisters where we are now taking refuge.Before the death of my father he deposited US50 MILLION, with a security company in Europe.The money is kept in a trunk boxes and was registered as precious substance. Thus there is nobody that knows that it is money that is in the box. All the document with which the money was deposited is with us. I am lookinf for somebody to that is capable and willing to travel to any part of Europe to receive the two trunk boxes of money on behalf of my family from the security company. We need a trust worthy and experience person that will help us to invest this money in your country and take us as one family and will also buy a house for us over there where we can live safely. We are expecting to hear from you.Please contact me on this Email Address: mofulben at netscape.net Thanks for your anticipated cooperation.please include your telephone number and fax number in your reply Best Regards, Return to table of contents
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