HDTenEightyP/NetNews huggingface dataset:
From: albrcp@cray.com (Albrecht Craig P)
Newsgroups: rec.crafts.brewing
Subject: Looking for good non-all grain recipes!
Keywords: beer,recipes,non-all grain
Date: 14 Aug 92 17:38:35 GMT
Distribution: usa
Organization: Cray Research, Inc, Mendota Heights, MN

I am looking for some new and exciting beer recipes using malt, hops 
and adjuncts.   These should be tried and proven recipes.

Types that am lookinf for:
- export (DAB)
- porter 
- stout (like guiness, samual smiths, ...)
- ...

We need more recipes in the NEWS group...

Thanks

Craig P. Albrecht  Cray Research, Inc. Dept:CIC  612-683-7281
                   Technical Systems/Specialist  albrcp@brewery.cray.com
From: pepke@gw.scri.fsu.edu (Eric Pepke)
Newsgroups: rec.crafts.brewing
Subject: Re: beer made from bread
Date: 12 Aug 92 16:38:55 GMT
Organization: Florida State University, but I don't speak for them

Several people discussed this some time back.  I believe that the general 
consensus was that the beer was interesting but basically forgettable.  
The technique is Sumerian, as described in this ancient hymn to Ninkasi, 
the goddess of beer:

You are the one who handles dough with a big shovel,
mixing it in a pit, the bappir with sweet aromatics.

You are the one who bakes the bappir(1) in the big oven.

You are the one who soaks the malt in a jar, the one who spreads the 
cooked mash on large reed mats.

You are the one who holds with both hands the great sweetwort, brewing it 
with honey and wine.(2)

Ninkasi, you are the one who pours out the filtered beer of the collector 
vat.

It is like the onrush of the Tigris and Euphrates. 


1 Bappir: a special kind of bread used for making beer.  The bappir was 
baked and then soaked in water and fermented.  This process, also used by 
the ancient Egyptians, was less efficient than the modern process of 
mashing, but it still produced satisfactory results.

2 The original word could mean grapes, grape juice, or must (unfermented 
wine).

Eric Pepke                                    INTERNET: pepke@gw.scri.fsu.edu
Supercomputer Computations Research Institute MFENET:   pepke@fsu
Florida State University                      SPAN:     scri::pepke
Tallahassee, FL 32306-4052                    BITNET:   pepke@fsu

Disclaimer: My employers seldom even LISTEN to my opinions.
Meta-disclaimer: Any society that needs disclaimers has too many lawyers.
From: slk6p@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Grains - after mashing, then what?
Date: 15 Aug 92 00:59:31 MDT
Followup-To: rec.crafts.brewing
Organization: Utah State University

In article <4243@wet.UUCP>, sbeitzel@wet.UUCP (Stephen Beitzel) writes:
> The first batch of beer I made at a time when I was low on other baking
> supplies, so I used the grain and hops for fertilizer after I was done
> boiling them.  The next batch I made when I was prepared, and I tried
> turning the grain into bread, but wound up with a very flavorless breadstuff
> that went uneaten and got turned into compost.
> 
> So, what do you all do with your spent grain?
> 
> Steve
> -- 
> Stephen Beitzel  -- sbeitzel@wet.com   | "Life is Pain,   |
> "Ownership of the above opinions       | and love is a    |  "Relax."
> depends solely on how offended you are | Lie."            |  J. Burton
> by them."                              |   R. Sarbacker   |


*Exactly what you say.  COMPOST 'em.  Hops, yeasty dregs -- the whole
sheboggins.  What else can you do?  I've known people to eat crystal malt with
milk in the morning (a hung-over one I might add).  I even had a neighbor who
offered up some spent grains to some horses.  They weren't interested.  But
there sure is some good mulch/compost to be had there.  If you're a grain
brewer-  it alone is enough incentive to start a pile of itself.

			Brew on brethren of Bee, Barley, and Vine.
					J. Wyllie  (the Coyote)
From: alh@tekig1.PEN.TEK.COM (Al Hooton)
Newsgroups: rec.crafts.brewing
Subject: Re: Question on legality of brewing
Date: 17 Aug 92 17:53:22 GMT
Distribution: usa
Organization: Tektronix, Inc., Beaverton,  OR.

In article <1992Aug15.145101.27355@msc.cornell.edu> srussell@lynx.msc.cornell.edu.UUCP (Stephen Russell,147 Bard,54648,) writes:
>
>I am no lawyer, but I believe the federal law explicitly states that state
>laws take priority, or something like that.  So states where homebrewing is
>illegal aren't violating federal law.  I think GA, AL, UT and MO are the
                                                              ^^^^
>states where it's currently illegal to brew.

	Man, I hope Dave Miller knows this - he lives there!!  :-)

	I suspect (but don't know) that homebrewing is legal in MO...

-------------------------------------------------------------------------------
  If human beings could explode with the energy   | Al Hooton, SW engineer ???
 of 1000-megaton H-bombs, in accordance with      |     T&M Telecom Products   
 Einstein's equation, their social relations      | Tektronix, Inc.          
 might become a little strained.                  | (503) 627-4216 (wk)
                                                  | (503) 626-6849 (hm)
      - Nigel Calder, "Einstein's Universe"       | alh@tekig1.pen.tek.com
-------------------------------------------------------------------------------
From: stefank@math.chalmers.se (Stefan Karlsson)
Newsgroups: rec.crafts.brewing
Subject: Re: Fermenting mead
Date: 12 Aug 92 14:22:19 GMT

homebrew@lupulus.ssc.gov(Michael L. Hall) writes:


>Hank Luer writes:

>>Regarding fermentation of honey to make mead: About eleven years
>>ago I bought five gallons of wild-flower honey, diluted it to a
>>specific gravity of 1.1 (wine strength), added acid blend (tar-
>>taric, citric, malic) to .9% and sprinkled in five sachets (5g ea)
>>of dry montrachet wine yeast. This produced about 25 gallons of
>>liquid. It was January and both the water and the fermentarium
>>(New Jersey cellar) were cold. I waited. Nothing happened.

>[goes on to mention trying several other things, finally adding
>some grapes and being successful.]

>The thing that you were missing in the first trial was yeast
>nutrient. Normally, brewers don't have to worry about this,
>because it is contained in the ingredients (malt or fruit).
>However, if you are making a straight mead (no fruit, only
>honey), then you need to add yeast nutrient yourself. Yeast
>nutrient can be as simple as ammonium chloride, but there are
>also various brand names available on the market that different
>people swear by. Any good book on making mead should have a
>discussion of this.

>Mike Hall
>hall@lanl.gov

My meads ferment without problem, without yeast nutrient
(I use started ale yeast though)
My now fermenting batch included various spice, including wormwood,
more about that later when it's ready.

Stefan Karlsson, Goteborg, Sweden
-
stefank@math.chalmers.se
Newsgroups: rec.crafts.brewing
From: ctownsend@atlas.nafb.trw.com
Newsgroups: rec.crafts.brewing
Subject: Oahu Brewpubs
Date: 12 Aug 92 14:16:24 PST
Organization: TRW San Bernardino




		Help! I'm leaving for Oahu on friday 8-12-92 for a couple of
weeks and it occurs to me that I will be stranded w/o homebrew!  Are there any
brewpubs, or, for that matter, any pubs that serve _real_ beer?  Sorry for the
short notice (:-)


			Thanks,

			Cary

Newsgroups: rec.crafts.brewing
From: akerson@deimos.srg.af.mil (Pete Akerson - akerson%srg@uunet.uucp)
Subject: Supplies in Annapolis Md ?
Organization: ARINC Research, Corp.
Date: Tue, 18 Aug 92 21:21:20 GMT



Anyone care to recommend a brewing supply shop in Annapolis Md ?
(South of Baltimore, East of Washington DC, in case you did not know.)

or recommend a mail-order place ?
--
Usually Reply-to: akerson%srg@uunet.uucp
Internet: akerson@srg.af.mil@uunet.uucp
Uunet: uunet!srg!akerson
Milnet: akerson@srg.srg.af.mil     maybe ...
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Mead/Cider making and apple-juice preservatives
Date: Thu, 13 Aug 92 12:37:38 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
Distribution: na
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <1992Aug12.152632.18815@sbcs.sunysb.edu> (rec.crafts.brewing), owen@cs.sunysb.edu (Owen Kaser) writes:
) I recently made a batch of the Killer Mead whose recipe was posted
) a couple of weeks ago.  Unfortunately, I didn't read the label of
) the apple cider bottle until afterward.  The juice had had sorbic acid
) added.  I presume this is related to the stablizer chemical  that
) winemakers use to inhibit fermentation, and it probably explains the
) pitifully little fermentation I've seen.
) 
) Anyway, 1. Is this batch doomed?
)         2. Are there any preservatives that can be deactivated by
)            boiling, or some other trick?

Apparently sorbic-acid based stabilizers will inhibit the onset of
fermentation, but won't stop it once it's going.  Make a vigorously
working starter (which could be another gallon or so of mead+apple
juice/cider, w/o sorbate), aerate it and your slowly-fermenting mead, 
and mix the two.  Yeast nutrient and/or energizer aren't normally
required when mead contains fruit juices, but you might toss in a
half teaspoon of each anyway.


uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
v   v  sssss | Certified Guru: all-grain brewing,| 2102 Ryan's Run East
 v v  s   s  | C, synthesizer comp & arranging,  | Rt 38 & 41
  v    sss   | photography. Also not a bad cook. | Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
From: sbeitzel@wet.UUCP (Stephen Beitzel)
Newsgroups: rec.crafts.brewing
Subject: "Holiday Ale" ?
Summary: ingredients for a spiced ale?
Keywords: alchemy
Date: 13 Aug 92 18:24:12 GMT
Organization: Wetware Diversions, San Francisco

I'm a novice brewer (at what point does it stop, I wonder?) with only two
brews to my credit, but I figure the only way to learn new stuff is to try,
right?

So, I would like to try a spiced ale, somewhat along the lines of Anchor
Brewery's Christmas Ale.  I've been thinking about going easy on the hops
and using things like cinnamon, nutmeg, cloves, and ginger.  Is there anyone
out there who has tried this sort of thing and cares to report on it?
-- 
Stephen Beitzel  -- sbeitzel@wet.com   | "Life is Pain,   |
"Ownership of the above opinions       | and love is a    |  "Relax."
depends solely on how offended you are | Lie."            |  J. Burton
by them."                              |   R. Sarbacker   |
Newsgroups: rec.crafts.brewing
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Question on legality of brewing
Organization: MITRE Corporation, McLean  VA
Distribution: usa
Date: Tue, 18 Aug 1992 14:48:05 GMT

In article <1992Aug15.145101.27355@msc.cornell.edu>
 srussell@lynx.msc.cornell.edu.UUCP (Stephen Russell,147 Bard,54648,) writes:

>From article <1992Aug14.200004.23230@dbs.com>,
> by jcarr@dbs.com (John Carroll):
>> jeff@squid.ucsb.edu (Jeff Steele) writes:
>>>I'm 25, so its just a matter of curiosity, but the brewing laws state that
>>>if you are over 18, you may make homebrew.This appears to be in 
>>>contradiction to the 21-year-old drinking age nationwide.  So, can a 
>>>minor brew and drink their own beer?  Can a minor drink someone elses 
>>>homebrew?

>I am no lawyer, but I believe the federal law explicitly states that state
>laws take priority, or something like that.  So states where homebrewing is
>illegal aren't violating federal law.  I think GA, AL, UT and MO are the
>states where it's currently illegal to brew.

>Also, the federal law states that the age at which it is legal to brew is 18
>or the legal drinking age in your state, whichever is higher.

Well, here is what I know on the subject.

The federal law making homebrewing legal does so by creating a class of 
brewer who brews <=100 or <=200 (household) gallons per year.  That special 
class of brewer is *exempt* from federal taxes and regulations.  If you brew 
more than that you have to comply with all the federal regulations and pay 
the appropriate taxes.

Thus, the federal *exemption* is completely separate from any state or local 
laws or regulations--there is no federal law saying homebrewing per se is 
legal.

And yes, the beer portion of this law states 18 or minimum drinking age.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: gadient@rainbow.ecn.purdue.edu (JL Gadient)
Newsgroups: rec.crafts.brewing
Subject: Re: Awful beer, bottles
Date: 17 Aug 92 21:44:38 GMT
Organization: Purdue University Engineering Computer Network

In article <1992Aug14.161705.17199@noose.ecn.purdue.edu> redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc) writes:
>Last night I opened a bottle of Paulner Salvator. This is the first beer
>(aside from cheapo domestics) that I have had to toss before I finished
>in several years. (I tossed Guiness and Sam Smith's Oatmeal Stout a few
>years ago, before I started brewing). What kind of beer is this?
>with time.
>
>Tom
>
Tom,
How could you! The beers you describe are the most wonderful beers 
made. They are why I brew my own. it must be some kind of cruel
joke. Anyway, sometimes tastes change. Keep brewing and the budmilshit
swill will be a long forgotten bad memory.

-john
PS:Tom, try the Paulaner Salvator and the oatmeal stout again. Maybe
someone did something rude to your bottle when you weren't looking.
From: jdg00@ccc.amdahl.com (Josh Grosse)
Newsgroups: rec.crafts.brewing
Subject: Re: esters, banana
Date: 14 Aug 92 14:50:44 GMT
Reply-To: jdg00@amail.amdahl.com (Josh Grosse)
Organization: Amdahl Corporation, Sunnyvale CA

palmerp@math.orst.edu writes:

>Has anyone ever seen a list of common esters, their names & smells?

Yes, in George Fix's "Principles of Brewing Science."
-- 
-----------------------------------------------------------------
Josh Grosse                                jdg00@amail.amdahl.com
Amdahl Corp.                               313-358-4440
Southfield, Michigan
Newsgroups: rec.crafts.brewing
From: dougd@uts.amdahl.com (Douglas DeMers)
Newsgroups: rec.crafts.brewing,alt.beer
Subject: Re: Beer dispute?
Date: 13 Aug 92 17:07:18 GMT
Organization: Amdahl Corporation, Sunnyvale CA

In <1992Aug13.000917.5788@golem.uucp> davidf@golem.uucp (David J. Fiander) writes:

[...]
>My wife always get the Stout and the Coke confused.  [...]

Uh, some homebrewers take advantage of this fact and bottle their
darker beers in the plastic 2 liter Coke or Pepsi bottles for taking to
the ballpark...  Not that _I'd_ ever do anything like that...  :-)
(Actually, I haven't, yet... :-) ) 

I've considered using a couple of plastic Ginger Ale bottles for my
wheat beer - the color should be about right...

Cheers!
-- 
Douglas DeMers,      | (408-746-8546) | dougd@uts.amdahl.com
Amdahl Corporation   |                | {sun,uunet}!amdahl!dougd
  [It should be obvious that the opinions above are mine, not Amdahl's.]
  [               Amdahl makes computers, not beer.                    ]
Newsgroups: rec.crafts.brewing
From: srussell@lynx.msc.cornell.edu.UUCP (Stephen Russell,147 Bard,54648,)
Subject: Re: Question on legality of brewing
Originator: srussell@snoopy.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Distribution: usa
Date: Sat, 15 Aug 1992 14:51:01 GMT

From article <1992Aug14.200004.23230@dbs.com>, by jcarr@dbs.com (John Carroll):
> jeff@squid.ucsb.edu (Jeff Steele) writes:
>>I'm 25, so its just a matter of curiosity, but the brewing laws state that
>>if you are over 18, you may make homebrew.This appears to be in contradiction
>>to the 21-year-old drinking age nationwide.  So, can a minor brew and drink
>>their own beer?  Can a minor drink someone elses homebrew?
>>
>>Also, I heard it is illegal to make homebrew in some states.  Is this true, 
>>and if so, in which states is it illegal?
>
> It is illegal to brew beer in Georgia, but perfectly fine to brew wine.  Go
> figure . . .

I am no lawyer, but I believe the federal law explicitly states that state
laws take priority, or something like that.  So states where homebrewing is
illegal aren't violating federal law.  I think GA, AL, UT and MO are the
states where it's currently illegal to brew.

Also, the federal law states that the age at which it is legal to brew is 18
or the legal drinking age in your state, whichever is higher.

In some states, it may be only illegal to 'sell' beer to minors, in which
case brewing and consuming what you brew is perfectly legal.  In other states,
both purchasing _and_ consuming are illegal.  In fact, in NY, it is illegal
for someone under 21 to 'possess alcohol with the intent to consume it'  !!

So here, I guess you have to brew it planning to give it all away (to your
parents or older friends), then 'accidentally' drink it.  Assuming that
consumption itself is legal here...I don't know if it is or not.

"Honest, Occifer, I never intended to consume it!  It just happened!"

:-) (-:

Anyhow, the police seem to concentrate on the stores and individuals that
sell or make alcohol available to minors and not the minors themselves,
except when they misrepresent their age.  Always fry the biggest fish.

I know of many minors who brew (now that I am no longer president of my
homebrew club, I can say it, hah!) and the police haven't caught up with
them yet.

(Ack!  No I _won't_ reveal who they are!  (gasp! choke!) you'll never take
me aliiiiiiiiive!)

Contributing to my own delinquency at age 27,

STEVE
--
From: slndw@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Beer Expiration
Date: 12 Aug 92 21:14:46 GMT
Organization: Utah State University

In article <1992Aug11.190126.10796@midway.uchicago.edu>, hasn@midway.uchicago.edu (Sheheryar Hasnain) writes:
> How long does a bottled chilled batch of homebrew last?


not long.   I am a thirsty dood.

-toot
Newsgroups: rec.crafts.brewing
From: wjb5106@rigel.tamu.edu (Walter Barnett)
Subject: Re: aeration - when?
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University
Date: Tue, 18 Aug 1992 17:35:00 GMT

In article <18AUG199208584594@watson.bms.com>, kaz@watson.bms.com (Joe Kazimierczyk) writes...
>Here's a question from another newbie (first batch in progress, but not doing
>too well:(
> 
>From what I've read, it seems that aeration of the wort is important for
>proper fermentation to take place.  I recall reading somewhere (can't
>remember where) that one should avoid aeration when pouring the
>hot wort into a fermentation bucket.   Is this correct?  If so, why?
>Is violently stirring the wort after it's cooled, but just before pitching,
>the generally accepted method?  Should I relax or should I worry?
> 

Aerating cold wort causes oxygen to be dissolved (no chemical reactions)
into the wort.  The yeast need oxygen when first pitched (reproduction,
I suppose).  Once the yeast are going, they do not need any additional 
oxygen to carry out the fermentation (brews with very high specific 
gravity can be an exception, though).

Aerating hot wort causes oxidation (chemical reactions) which can form 
compounds that taste nasty.

The best bet would be to cool the wort before pouring it into the 
primary fermenter, do a good job of aerating it on its way into the 
fermenter and then avoid excessive aeration on later transfers.

_______________________________________________________________________
Walter Barnett        Aerospace Engineering        Texas A&M University
From: harlan@crchh347.NoSubdomain.NoDomain (Bruce Harlan)
Newsgroups: rec.crafts.brewing
Subject: re:  Frequently Asked Questions (FAQ)
Date: 21 Aug 92 22:15:34 GMT
Organization: Bell-Northern Research, Richardson, Tx


Nice list!! Thanks!

However- shouldn't you include
"how much does it cost?"
"is it illegal"?"
"does it taste like swill?"
"does Corona have lime or piss in it?"
"Who's Jack?"
"What's a MALTMILL?"

;>  ;>  ;>  ;>

Seriously- nice FAQ. Thank you.		

Bruce

Standard disclaimers, etc. You know the routine.
 
Newsgroups: rec.crafts.brewing
From: BAUGHMANKR@APPSTATE.EDU (Kinney Baughman)
Subject: Re: Exploding carboys ?????
Organization: APPALACHIAN STATE UNIVERSITY
Date: Fri, 14 Aug 1992 15:43:30 GMT
X-News-Reader: VMS NEWS 1.23

In <1992Aug13.201852.28800@awdprime.austin.ibm.com> bj@artie.austin.ibm.com writes:

> After brewing two batches in a plastic bin, I have decided to buy
> a glass carboy.
> I just received a porter kit from 'Great Fermentations', and the 
> instructions says NOT to single-stage ferment in a glass carboy,
> and they know of more than 10 exploding glass carboys.
> I've read Papazian, and, there is a picture of a glass carboy with
> a hose for the foam, so what's the deal ????
> 
> Any comments on one-stage vs. two-stage vs. brewcap welcome (please
> remember: Make beer, not war :-) )
> 

I only know of one actually exploding carboy.  Byron has a tendency to 
exagerrate on this issue.  At the same time, I know of literally hundreds
of popped corks which is enough to warn you against following the little
picture in Papazian's book.  He goes on to mention stuffing a 1" ID hose
into the neck of the carboy as another way to implement a blow-off.  It's
the preferred method.

The BrewCap uses a 1/2" blow-off tube.  No one's ever blown one up or even
come close.

 ___ ----------------------------------------------------------- ___
|   |                   Kinney Baughman                         |   |
|   |            baughmankr@conrad.appstate.edu                 |   |
 \ /                                                             \ /
  |        "Beer is my business and I'm late for work"            |
   ---------------------------------------------------------------


Newsgroups: rec.crafts.brewing
From: wood@rtsg.mot.com (Dan Wood)
Subject: Re: Awful beer, bottles
Organization: Motorola Inc., Cellular Infrastructure Group
Distribution: na
Date: Mon, 17 Aug 1992 18:30:25 GMT

   Threw out Guiness and Samuel Smith's Oatmeal Stout?
Sacrilege!
-- 
*********************************************************************************
*	Dan Wood   Motorola Inc.	*	 I said it, not Moto:      	*
*	wood@rtsg.mot.com 		*	 They think I'm working!	*
*********************************************************************************
Newsgroups: rec.crafts.brewing