Q: Most cheesecake recipes have a final step that involves chilling it in the refrigerator for at least 4 hours and sometimes even longer. Make sure to let the cheesecake cool completely before freezing it. Carefully place your cheesecake in the freezer as is. Keep it in there for about 1 hour and then take it out again. to cardboard. Get a durable piece of cardboard that’s at least as big as the cheesecake lengthwise and widthwise. Wrap the piece of cardboard in aluminum foil. Loosen the edges of the cheesecake with a dull knife and then carefully lift it out of the pan it’s in. Place the cheesecake directly on top of the cardboard.  If you baked the cheesecake in a springform pan, carefully remove the sides of the pan before transporting the cheesecake.  The best way to transport the cheesecake is with three spatulas and the help of a friend. In order to protect your cheesecake from freezer burn, you’ll need to keep it separated from the cold air. Wrap the entire cheesecake, including the cardboard it’s on, with two layers of plastic wrap followed by one layer of aluminum foil. Write the date and the type of cheesecake on the aluminum foil with a permanent marker. This way, you can keep track of how long your cheesecake is frozen. Put the cheesecake back in the freezer. It may still be safe to eat after two or three months, but it’ll taste best if eaten within one month. As you put the cheesecake in the freezer, carefully place it to ensure it doesn’t get crushed by the weight of other foods. If you thaw the cheesecake and you notice that it’s dry, the crust is moist, and/or the edges of the cheesecake are brown or tan, it’s most likely no longer safe to eat.
A: Let the entire cheesecake cool for 4 hours. Freeze it uncovered for about 1 hour. Move the cheesecake from its pan Wrap the cheesecake in plastic wrap and foil. Label and date the cheesecake. Keep it in the freezer for up to 1 month.

Q: Meanwhile, prepare a 9-inch by 5-inch (23-cm by 13-cm) loaf pan by lightly greasing the bottom and sides with nonstick cooking spray or shortening.  Alternatively, you can use two 8-inch by 4-inch (20-cm by 10-cm) loaf pan. Make sure that the total loaf pan volume can hold 8 cups (2 L).  To further prevent sticking, consider lightly dusting the bottom of the pan with a little flour after greasing it. You may also use parchment paper, but using aluminum foil since the foil can cause quicker browning and uneven cooking for this recipe. In a large bowl, mix together the flour and sugar until evenly combined. Depending on your personal sense of taste and the lemon-lime soda used, you may need to alter the amount of sugar. If you have a notably sweet soda or prefer blander bread, cut the sugar back by 1 Tbsp (15 ml). If you have a mild soda or strongly prefer very sweet bread, consider adding another 1 Tbsp (15 ml) of sugar. Pour the carbonated soda over the dry ingredients and mix well using a mixing spoon or clean hands. Lightly knead the dough in the bowl until it comes together.  Note that the dough will likely be somewhat lumpy. Do not attempt to knead out all the lumps since over-mixing the dough can cause problems with the finished texture. For a blander bread, consider using club soda instead of lemon-lime soda. You can experiment further by using different flavors of carbonated soda, but each different flavor will have a different effect on the final taste of the bread. Transfer the dough into your prepared loaf pan. Use your hands to spread it out evenly over the entire pan. Pat on the top surface to flatten it out. If using two loaf pans instead of one, evenly divide the dough between the two. Place the filled loaf pan in the oven and bake the bread until the top turns light golden-brown. This will usually happen after 45 minutes, but some ovens may require additional bake time. Remove the finished bread from the oven. After 10 minutes, remove the loaf from the pan and allow it to continue cooling on a wire rack. Enjoy slightly warm to room temperature. The finished bread will be somewhat crumbly and chewy, with a flavor somewhat reminiscent of homestyle biscuits. You can slice it thin or thick.
A: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Combine the flour and sugar. Mix in the lemon-lime soda. Form the loaf. Bake for 45 to 60 minutes. Serve.

Q: With all of your molding ready to go, you can start nailing it into place using the pneumatic nail gun. Nail at the center line of the molding, to help prevent cracks. How far apart the nails are depends on how secure you want it to be but roughly every 1–2 feet (0.3–0.6 m) should do it. Make sure that your nails are going straight into the baseboards and not angled down into what is probably a gap or floorboards. To do this, you'll probably have to have the nail gun on the floor. If you have a nail setter, setting the nails will allow you to get a more professional appearance. Place the nail setter against the nails and tap it with a block or your hand to counter-sink the nails. You need to decide how you want the end to look since it will often stick out from the rest of the molding. There are a few options:  Consider a mitered return. This is the most common method of creating a return and probably the easiest. Miter cut the end of your last piece of molding and then carefully miter cut a tiny single piece. Place them together so that the molding turns back into the wall, creating a much cleaner look. Consider a bull-nose return. A bull-nose return is another option, although it requires more tools. Essentially, cut the molding to the length you want it to reach and then use the coping saw and sandpaper to round the end down until it looks nice on its own. Consider a wrap around with no return. Under some circumstances, it may be possible to skip returns by having the molding wrap around a doorway and continue on into the next room. This is not ideal for all homes, however, so only do this is it makes sense and looks nice.
A: Nail the molding into place. Counter-set the nails. Choose and create a return.You will run into places where the shoe molding will end, such as at doors and some corners.

Q: You can purchase beer cleaning kits and appropriate cleaning solutions at your local home brewing store. If there is no home brewing retailer in your neighborhood, you can purchase cleaning kits online. Typically, cleaning kits will come with cleaning bottles to pump cleaning solution through the beer lines as well as cleaning solutions. Powder based cleaners are often more economical but require additional mixing time. Liquid cleaners mix easily with water, which can save time. You can find beer cleaning solutions at your local home brewing retailer or online. Professional beer tap cleaners are available to come and clean your taps on a regular schedule. If you are a small business owner and lack the time to do it yourself, you may want to hire a professional beer tap cleaner. In some regions, there are regulations for how often you need to clean your beer taps. So, it is a good idea to check with the local food safety organization to find out the required frequency for cleaning your taps.
A:
Get a beer cleaning kit. Purchase beer cleaning solutions. Hire a tap line cleaner.