Write an article based on this "Transfer your mash to a fermenter. Seal your fermenter. Let your mash ferment. Know how to tell when your mash is done fermenting. Try a visual inspection."
article: You can use a funnel to pour your mash into the fermenter of your choice. Many home brewers use glass carboys, which are essentially large glass bottles. You can often buy them with an air lock (which you will definitely need). You can also make your own air lock. To do this, drill a hole in your carboy cork or lid that exactly the size of surgical tubing (which you will also need for this method to work). Once you have drilled the hole, run the surgical tubing into the hole, letting the other end of the tubing hang down into a glass or jar of water. Once you have added all of the mash and yeast, you will need to seal your fermenter with an airlock so that absolutely no air can get in or out of your fermentation device. The process of fermentation involves the sugars in your mash, like glucose or fructose, getting converted into ethanol and carbon dioxide. The length of time you should let your mash ferment will depend on the recipe you used. It could anywhere from a couple of days to longer than a week. For the corn whiskey recipe listed above, let your mash ferment for seven to ten days. For the rye whiskey recipe, let the mash ferment for five to seven days. There are several ways to tell you can safely take your whiskey out of your fermenter. The best and most accurate way to tell if the fermentation process has ended is by using a hydrometer, though you can also do a visual inspection. Using a Hydrometer: Hydrometers measure the density of a liquid compared to the density of water. When the mash is done fermenting, the number reading on the hydrometer should stay the same. You should take a reading one time each day, for three days around the time when your recipe says your mash should be done fermenting. A good way to use the hydrometer is to take a sample of your mash by using a wine thief or turkey baster. Put this small sample into a graduated cylinder. Lower the hydrometer into the cylinder and gently swirl it around to release any bubbles. Take a reading right at the level of the liquid. This reading should be the same for three days in a row. It is recommended that you use a hydrometer to determine whether or not your mash is done fermenting, however if you really don't want to buy one, you can try to do a visual inspection of your fermenter. Inspect the top outer edge of the fermenter. Are there any bubbles being formed? The day that you notice there are no bubbles forming, give your mash one more day to ferment and then move on to the distillation process.

Write an article based on this "Go to https://help.nowtv.com/get-in-touch in your web browser. Select the topic that you have a question about. Scroll down to the "Anything Else?" section if your problem isn't listed. Select "Send a message" to email Now TV. Choose "Chat online" to talk to a representative during business hours."
article: This is the fastest way to contact Now TV through their website with your question, rather than browsing the message board for an answer. The link will take you to their Get In Touch page with a few different options for getting assistance. If you can't access the internet due to a service problem, visit the website on your smartphone rather than a computer. Provided topics include Accounts & Orders, Bills & Payments, Watching Now TV, and Broadband and calls. Click on the arrow below the topic description to access a list of common problems and solutions. These are only the most common questions, so don't worry if you can't find an answer to your problem in the provided lists. Lower on the screen, you'll find a few other options for diagnosing your problem, including links to send an email or access live chat. If you know you'll need to do one of these, scroll down immediately without looking for your problem. If you don't have an immediate question, or you have an issue that doesn't fit into one of the categories, type up a detailed description of the problem. Someone from Now TV will look into the problem and respond back to you within one business day of receiving your message. Try to be as detailed as possible when describing the problem. If there's more than one issue, let them know. Be sure to provide your contact and account information so that they can access your service and get in touch with you. Representatives are only available 8am-midnight for TV questions, and 8am-11pm for internet or calling questions. If your problem happens outside of this time frame, send a message instead. If you don't receive a reply by 8am the next day, access the live chat and let them know that you previously sent a message but are still experiencing issues.

Write an article based on this "Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Combine the flour, baking powder, and salt. Cut and put in the butter. Add the milk. Knead the dough. Cut out biscuits. Bake the biscuits for 15 to 18 minutes. Serve warm."
article:
Prepare a shallow baking sheet by lining it with parchment paper. Alternatively, you could lightly grease the pan with butter, shortening, or nonstick baking spray instead of using parchment paper. If you have a nonstick baking mat, you could use that instead of a prepared baking sheet. Stir the three ingredients together in a medium to large mixing bowl until thoroughly combined. If desired, you could replace half of the all-purpose flour with whole wheat flour. Slice the butter into 1/2-inch (1.25-cm) cubes before tossing them into the flour mixture. Blend them into the flour using a pastry blender until large, coarse crumbs form. The crumbs should be about the size of a pea. If you do not have a pastry blender, you could cut the butter into the flour mixture by using two knives to stir and chop the butter while immersed in the flour mixture. Pour the milk in, stirring it into the dry ingredients until moistened. Use a fork or spatula to stir. Stop as soon as the dry ingredients are moistened. Over-mixing the dough could create tough, chewy biscuits. Turn the dough onto a clean, lightly floured surface and knead several times until the dough sticks together. Gently pat the dough into a rounded or rectangular shape. At this point, the dough should be about 3/4 inch (2 cm) thick. Fold the dough into three sections in order to create biscuits that have multiple, flaky layers. Overlap the ends over the center of the dough, creating a brochure-style fold. After folding the dough, flatten as usual to the specified thickness. Use a round, 3-inch (7.5-cm) biscuit cutter with sharp edges to cut out rounds of dough. Place the biscuits onto your prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. A cookie cutter or the mouth of a glass could be used in the absence of an actual biscuit cutter. After your first batch of biscuits has been cut out, pat the scraps together again so that you can cut out more biscuits from the remaining dough. Continue until all the dough has been used. While circular biscuits are the most traditional shape, you could cut your biscuits into any shape desired. Cutting the biscuits into squares will prevent you from having to roll out any excess dough. Alternatively, create drop biscuits by dropping rounded tablespoons of dough onto your baking sheet. This will create biscuits that are more rustic in appearance. The biscuits should be a light, golden brown when done. Note that if you opted to form drop biscuits instead of cut biscuits, the peaks of dough will be slightly darker and crispy when the biscuits are done. The biscuits can be served immediately, or you can let them cool slightly on a wire rack for a few minutes first. Use oven mitts or a thick dish towel when removing the biscuits from the oven.