HDTenEightyP/NetNews huggingface dataset:
From: owen@cs.sunysb.edu (Owen Kaser)
Newsgroups: rec.crafts.brewing
Subject: Mead/Cider making and apple-juice preservatives
Date: 12 Aug 92 15:26:32 GMT
Distribution: na
Organization: State University of New York, Stony Brook

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?

-Owen Kaser (owen@sbcs.sunysb.edu)
Newsgroups: rec.crafts.brewing
From: klett@ghill.enet.dec.com (Michael Klett)
Subject: Re: Federal law on green glass (was Re: Source of Bottles)
Organization: Digital Equipment Corporation
Distribution: usa
Date: Fri, 14 Aug 1992 19:36:13 GMT


In article <BsyEx8.5G0@acsu.buffalo.edu>, comfrank@ubvmsd.cc.buffalo.edu (Frank Tutzauer) writes...
>In article <1992Aug12.144938.3776@nntpd.lkg.dec.com>, 
>klett@ghill.enet.dec.com (Michael Klett) writes...
>> 
>>It seems that imported beers in standard shaped bottles must be green glass.
> 
> 
>Mike, this can't be true.  First, what is "standard shaped"?

I don't know what a "standard" shape is.  Bud bottles seem standard, Grolsch
flip tops and Aass Bock bottles don't seem to be standard.  I was just repeating
an interesting tid bit that I heard to see if I could get it clarified.  It
seems the net.consensus is that this is hogwash even though it seems plausible
that our government WOULD stoop this low.

Ciao (for now),
Mike
From: slk6p@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Dragging up More Dregs.Culturing
Date: 17 Aug 92 11:03:38 MDT
Organization: Utah State University

Ok,  I'll agree that culturing from dregs may have its appeal
(ease and laziness are what I see coming forth- no flames tho!)
AND that yeast DO create a hostile environment,  pH changes
and the alcohol level do INHIBIT bacteria.  
BUT my point is that there may be bacteria/other fungi present
still which when placed in a fresh wort have a chance to take root.
The environment created by yeast will INHIBIT bacteria, but not
necessarily KILL them.  They could still be there, just dormant.

By reculturing you are increasing the chances that these bugs will
cause a problem.  Personally I choose not to risk it.  Others work
and have worked with dregs to their satisfaction.

I worry less by starting several cultures from my 1st generation
liquid yeast and having these available for subsequent batches. 
It is easy enuf to do, and required little investment.  I haven't 
seen any visible contaminants on my plates or in tubes yet.
And I figure, and long as I don't reculture too many times from
the 1st generation I shouldn't have to worry about mutants popping up.

	Guess whatever works for you, and minimizes your worry
while maximizing your good beer supply-- go for it.

	Brew on Brethren of Barley, Bee, and Vine      J. Wyllie (coyote)
From: mcnally@wsl.dec.com (Mike McNally)
Newsgroups: rec.crafts.brewing
Subject: Re: Low O.G. - what's a brewmeister to do?
Keywords: DME dumb
Date: 19 Aug 92 21:53:42 GMT
Organization: DEC Palo Alto

mal@genrad.com (Mike A. Long) writes:
>OK, I'll admit it.   Whenever I brew, I follow the recipe to the letter.
>But when I take my S.G. for the original gravity, I usually get a VERY
>low reading.
...
>To give you an indication, my brew's recipe called for an SG of 1.042, and
>I am reading 1.020...

If you're extract-brewing, I suggest you make sure that you're really
following the recipe; it'd be hard to wind up that far off.

If you're mashing, then it looks to me like there's a problem with
that process.  You could have crushing problems, temperature problems,
pH problems, equipment problems, or process problems.  Perhaps you 
could post more details.

--
==============y=o=u='=r=e===a=l=l===s=t=e=a=m=e=d===u=p===j=o=e================
   Mike +   Software +   Digital Equipment +   Western Software +      mcnally@
McNally +    Laborer +         Corporation +         Laboratory +   wsl.dec.com
===============================================================================
From: palmerp@math.orst.edu (Paul A Palmer)
Newsgroups: rec.crafts.brewing
Subject: Re: esters, banana
Date: 14 Aug 92 01:25:32 GMT
Reply-To: palmerp@math.orst.edu
Organization: Dept. of Math, Oregon State University

In article <1992Aug5.220006.7757@techbook.com> gummitch@techbook.com (Jeff Frane) writes:

   Esters are fruity-smelling compounds that can arise as by-products in
   fermentation.  A lot of them echo familiar fruits (in flavor as well as
   aroma) and can turn up in British-style ales; apple and pear are not
   uncommon.  The banana ester (hmm, is that ethyl acetate?) is a
   particularly powerful one, and is often a result of too-high
   fermentation temperatures.

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

--
Paul Palmer
Department of Mathematics     	E-mail: palmerp@math.orst.edu
Kidder Hall 368
Oregon State University, Corvallis, Oregon 97331-4605
From: hasn@midway.uchicago.edu (Sheheryar Hasnain)
Newsgroups: rec.crafts.brewing
Subject: GLASS CARBOYS
Date: 14 Aug 92 14:50:28 GMT
Organization: University of Chicago

I'm planning on starting brewing sometime in Sept due to temperature issues
(I don't want anything to go wrong for my first ever batch!).  Currently 
I am in the process of picking up the equipment.  I have been in touch
with Brewin Beer in Chicago and they sent me their price list.  Overall it
looks good.  However I think that the fermenter is plastic.  I really do not
want a plastic fermenter (after having read all about the sanitation issues).
Are glass carboys easily available.  From the pictures in Papazians book
they look like bottled water bottles.  A plastic fermenter costs about
$15.  What would a reasonable price be for a glass one?  Are they easily 
available?  Can anyone give me a phone # of a place that carries glass
carboys?  Or can one pick one up from a hardware store or something?
Thanks
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: rec.crafts.brewing
Subject: Lavender Mead
Date: 19 Aug 92 23:07:26 GMT
Organization: Banshee Brewing

I've had a few requests to post this recipe, so here it is, based on
H.E. Bravery's Rose Mead, from HOME BREWING WITHOUT FAILURES.

Lavender Mead, January 1992

4lb honey			1/4t citric acid
1 pint lavender flowers		1/2t tannin powder
1/2t champagne yeast		1t yeast nutrient

Boil together honey and 1/2gal water for 5 min.  Put flowers with citric
acid and tannin in a gallon jug and pour the hot liquid over.  Let cool
in a sink of cold water to room temperature, then add yeast and
nutrient and further water to make a gallon plus a pint.  Add the
airlock.  Let ferment 1 week, then strain out flowers.  Set the lock on
again and ferment until all quiet.  Bottle and age.

Second Ferment: 112 days
Aging (so far): 109 days and already great.


Slainte!
	- Leigh Ann


Leigh Ann Hussey                                   leighann@sybase.com
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
Newsgroups: rec.crafts.brewing
From: gus@clinicom.com (Chris Gustafson)
Subject: Re: Low O.G. - what's a brewmeister to do?
Date: Thu, 20 Aug 1992 22:59:14 GMT
Organization: CliniCom Incorporated, Boulder, CO
X-Newsreader: Tin 1.1 PL4

mcnally@wsl.dec.com (Mike McNally) writes:
: mal@genrad.com (Mike A. Long) writes:
: >OK, I'll admit it.   Whenever I brew, I follow the recipe to the letter.
: >But when I take my S.G. for the original gravity, I usually get a VERY
: >low reading.
: ...
: >To give you an indication, my brew's recipe called for an SG of 1.042, and
: >I am reading 1.020...

I have found that if you can get a very low O.G. reading if you top off
your wort with water and don't mix it up well before measuring it.
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Newsgroups: rec.crafts.brewing
Subject: Re: Salvator (pronunciation)
Date: 20 Aug 92 19:12:59 GMT
Organization: X Consortium, MIT Laboratory for Computer Science

dprcta@inetg1.ARCO.COM (Craig Artley) writes:

>In article <3385@bcstec.ca.boeing.com>, warrenc@bcstec.ca.boeing.com
>(Cherie Warren) writes:
>> 
>> Salvator - from Paulaner (the original Doppelbock)
>> Maximator - Augustiner
>> Optimator - Spaten
>> Delikator - Hacker-Pschorr (If I remember correctly - corrections
>> appreciated!)
>> Triumphator - Lowenbrau (and therefore unavailable in the US :-()
>> Fortunator - Ayinger (famous small brewer south of Munich); known as
>> Celebrator
>> 	     in the U.S.A.
>> Operator - Odelzhausen (small "Schlossbrauerei" west of Munich); the name
>> refers
>> 	   to the Munich Opera, not to the telephone company :-)
>> Bajuvator - Tucher (Nuernburg's well-known brewer); the old name for the
>> > 	    Bavarian tribe is "Bajuvarii"
>> 
>Seeing this list makes me think that I've been pronouncing Salvator
>incorrectly.  I've been rhyming it with El Salvador, the country.
>Apparently it should rhyme with the other beers in this list.

>The servers in the bars where I've ordered Salvator also rhyme it
>El Salvador.  It must be a common mispronunciation. Or the exception
>that proves the rule....
>-- 
>Craig Artley           dprcta@er.arco.com          (214) 754-6145




Well the word Salvator means Savior, so pronouncing it like 
Celebrator (or gator) would make it mean, one who salivates, so I think in
this case the rhyme with El Salvador is correct, 


	JaH






--
Hopfen und Malz, Gott erhalts
Newsgroups: rec.crafts.brewing,alt.beer
From: arf@ddsw1.MCS.COM (Jack Schmidling)
Subject: r.c.b.CLASSIFIED SECTION
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Wed, 12 Aug 1992 05:38:58 GMT
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.

 
                rec.crafts.brewing-forsale
 
 It seems clear that there is enough interest in buying and 
 selling brew supplies and equipment to warrant doing 
 something about it.  Instead of starting a new newsgroup and 
 all the hassle that implies, I suggest and offer to provide 
 the following service:
 
 Anyone who has anything to sell or is looking for something 
 to buy, simply email to me a short description of the items 
 they have or are in need of, along with email or US Mail 
 address for complete info or further discussion.
 
 Once a week or as often as necessary, I will post to 
 rec.crafts.brewing, the whole list in the order received, 
 with CLASSIFIED ADS in the subject line and anyone bored or 
 offended, has only to press N and move on.
 
 I would insist on only the following restrictions:
 
   The same item shall not be offered or requested more than   
  once in a 30 day period.  
 
   All entries should be limited to 5 lines per sender.
   
 I would put no restriction on whether it is commercial, 
 private or third party as long as the above limitations are 
 complied with.
 
 I do not believe this would violate net.etiquette nor do I 
 think any vote or consensus is required because I have to do 
 all the work.
 
 If there are no serious objections or other impediments, I 
 will implement the project immediately.
 
 js
 
 
 
 
 
 
 

Newsgroups: rec.crafts.brewing
From: wiley@crooks.b11.ingr.com (Dave Wiley)
Subject: Re: Exploding carboys ?????
Reply-To: wiley@wiley.b11.ingr.com
Organization: Intergraph Corp. Huntsville, AL
Date: Tue, 18 Aug 1992 18:10:00 GMT

milliken@athena.cs.uga.edu (Brewmeister) writes:

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

>>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 ????

>Sounds like an excessively cautious liability precaution to me.  I know of one
>guy who exploded a glass carboy.  It was his first batch ever.  Bought a "kit"
>(can of malt syrup, pack of dehydrated hops, pack of yeast), cooked it up
>according to the directions on the can, and put it in the carboy.  He then
>proceded to pound a stopper into the carboy with a rubber mallet.  A couple
>of days later, he came home to find 5 gallons of partially fermented wort
>on his floor, and glass shards embedded in the walls of his kitchen.  Note that
>he used a solid rubber stopper, not an airlock.  If you use an airlock, you
>shouldn't have a problem.

Airlocks will plug if foam gets blown through them.  The usual outcome
is the stopper pops out, but there is a small risk of an explosion.
Quarter inch blowoff tubes have a larger diameter than airlocks, but
they're longer and (in my experience) plug as easily.  The closest
method to foolproof is a one inch diameter blowoff tube which fits
snugly into the neck of the carboy.  I have never had a problem since I
switched to this technique nor have I heard of anyone else having a
problem with it, either.

--
david wiley               "I love the java jive, and it loves me."
Intergraph Corporation     
voice: 205-730-6390                                - Milton Drake
email: wiley@wiley.b11.ingr.com
Newsgroups: rec.crafts.brewing
From: serafin@epcot.spdc.ti.com (Mike Serafin)
Newsgroups: rec.crafts.brewing
Subject: Re: >$190 for a pot (with cover)?!?
Date: 18 Aug 92 16:27:26 GMT
Organization: TI Semiconductor Process and Design Center

In article <patw.714072355@cserver> patw@cserver.plexus.com (Pat Wilson) writes:
>$190 for a 10 gallon brew pot is not all that outrageous.  If you go
>to your local department store, they want $100 - $150 for a 16 quart
>stainless steel pot with lid.  If you have an outlet mall nearby,
>prices are more like $50 - $70.  Look for a Revere Factory outlet
>store or Farberware Factory outlet.  They don't have 10 gallon pots, 
>usually 4 - 5 gallon is the largest.  They do have the best prices.

Try a used restaraunt supply house.  I picked up a 10 gal SS pot w/lid for 
$100.  Just required some scrubbing to clean it up good as new.
From: duanej@hpfcso.FC.HP.COM (Duane Jacobson)
Newsgroups: rec.crafts.brewing
Subject: Re: HomeBrewing COSTS?
Date: 14 Aug 92 20:33:14 GMT
Article-I.D.: hpfcso.122410024
Organization: Hewlett-Packard, Fort Collins, CO, USA


If you want to really cut your brewing costs, stop with the extracts and
brew all-grain beers.  You'll need to invest some more money up front and
spend more time brewing each batch, but you have more opportunities to
experiment.  This is just a guess, but I think you can brew all-grain beer
for about 1/3 or 1/4 the cost of extract beers.
From: arf@ddsw1.MCS.COM (Jack Schmidling)
Newsgroups: rec.crafts.brewing
Subject: r.c.b. CLASSIFIED SECTION
Summary: Preview
Date: 13 Aug 92 19:24:43 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.


 
           The following is the weekly edition 
           of the   r.c.b   CLASSIFIED SECTION
 
 All submissions must be brewing related, 5 lines or less and 
 no item may be posted more then once in a 30 day period. 
 Items may be submitted as wanted or for sale and may be 
 either personal or commercial.  Send submissions to 
 arf@ddsw1.mcs.com with CLASSIFIED as subject.
 
 
 ...................................
 
 FORSALE ...   The World's Greatest Beer, $99 per bottle
Shipped post paid with mony back guarantee if you do not agree.
For more info and testimonials from the world's great brewmasters,
email to arf@wgb.com.

WANTED...  One bottle of the World's Greatest Beer.  Price is no 
object, I will even pick it up.  If anyone knows where I can get it,
email to jay@humble.com.
............................

That's about how it would work.  So don't just sit there send me something.

js
From: mcnally@wsl.dec.com (Mike McNally)
Newsgroups: rec.crafts.brewing
Subject: Re: UV a problem while brewing?
Date: 20 Aug 92 16:19:11 GMT
Organization: DEC Palo Alto

ted@telematics.com (Ted Goldblatt) writes:

>However ... there is ... daylight ... Should I worry ... ?

Yes, worry, but it's easy to fix the problem.  Wrap your carboy
in aluminum foil.  It is quite opaque.



--
==============y=o=u='=r=e===a=l=l===s=t=e=a=m=e=d===u=p===j=o=e================
   Mike +   Software +   Digital Equipment +   Western Software +      mcnally@
McNally +    Laborer +         Corporation +         Laboratory +   wsl.dec.com
===============================================================================
From: warrenc@bcstec.ca.boeing.com (Cherie Warren)
Newsgroups: rec.crafts.brewing
Subject: Re: Awful beer, bottles (Salvator? Say it ain't so...)
Date: 19 Aug 92 23:34:14 GMT
Organization: Boeing Computer Services, Seattle

walker@main.mndly.umn.edu (TIM WALKER) writes:
>In article <1992Aug14.211235.9643@intellistor.com> pyle@intellistor.com (Norm Pyle) writes:
(and I think the attributions are getting messed up here...)
>  Beer names which end in -ator are often Dopplebocks (although not all, 
>such as Terminator Stout) so if you see>another unrecognized -ator name you 
>might not want to try it.  Some people>think Salvator is the beer to end all 
>beers  (I have a friend who drinks it>like water).
>>To each his own (that's why we brew!),
>>Norm

>I too will sing the praises of Dopplebocks. The best commercial beer I have 
>ever sampled was two summers ago in a beer garden in Munich. A friendy 
>Munchiner started a conversation with me and my wife (although he knew 
>little English, and we knew even less German) and in the course of our
>conversation he recommended ordering a beer called "Delikator." I did, and 
>ever since, I've been trying my best to get back to Germany to get some 
>more of that heavenly brew (and maybe even find a better Dopplebock).
>Tim
>P.S. If anyone knows of an importer carrying Delikator, please let me know!

While we're on about Doppelbocks, I'll try to clarify the issue a bit.
The big Munich brewers all make Doppelbocks, as do several others in Bavaria.
Here's a representative sampling:

Salvator - from Paulaner (the original Doppelbock)
Maximator - Augustiner
Optimator - Spaten
Delikator - Hacker-Pschorr (If I remember correctly - corrections appreciated!)
Triumphator - Lowenbrau (and therefore unavailable in the US :-()
Fortunator - Ayinger (famous small brewer south of Munich); known as Celebrator
	     in the U.S.A.
Operator - Odelzhausen (small "Schlossbrauerei" west of Munich); the name refers
	   to the Munich Opera, not to the telephone company :-)
Bajuvator - Tucher (Nuernburg's well-known brewer); the old name for the 
	    Bavarian tribe is "Bajuvarii"

Lowenbrau also makes a Doppelbock, as does the Hofbrau.  The Doppelbocks made
at Ettal and Andechs do not have -ator names; the -ator suffix is used by
convention, not by law.

Getting Delikator in the USA means finding out if the folks who distribute
Hacker-Pschorr's (or whoever makes it) beers handle the whole range.  For
instance, you'll *never* see Lowenbrau's Doppelbock in the USA, even when it's
available in Germany, because you can't buy real Lowenbrau here - only the
bogus Miller lookalike (but not tastealike :-().  Hofbrau's beers are no
longer available here in the Northwest - and when they were, all I ever saw
were the Helles and Dunkles lagers.
From: ijn@bnr.co.uk (Ian Normington)
Newsgroups: rec.crafts.brewing
Subject: Supliers in U.K.
Date: 17 Aug 92 16:57:36 GMT
Distribution: rec
Organization: BNR Europe Ltd, London Rd, Harlow, Essex, CM19 9NA, U.K.

Dear all,

	Could somebody please give me any details of mail order supliers
	of homebrew equipment/ingredients in the UK, and also any home brew
	shops in the North London/Essex area (I live in Harlow, groan, groan).

	Thanks in advance,
	
	Ian
--
/********************************************************************\
	Ian Normington 			email:  ijn@bnr.co.uk
	BNR Europe Ltd, Harlow,		voice: (44) 279 402113
	Essex, England.			flames: bin
\********************************************************************/
Xref: sparky rec.crafts.brewing:4635 alt.beer:4836
From: slamb@milp.jsc.nasa.gov (Sean Lamb)
Newsgroups: rec.crafts.brewing,alt.beer
Subject: Re: Beer dispute?
Date: 15 Aug 92 15:17:27 GMT
Organization: Loral Space Information Systems

If I recall, this thread started with discussions of the contortions 
surrounding the US/Canada trade negotiations as part of the North American
Free Trade pact.  If I remember correctly, at one point the Canadians
were pointing to the tax breaks that some states give small brewers as being
anti-competetive.  They were demanding that the US feds make the states 
repeal the laws supporting these tax advantages.  Does anyone know what
became of this?  I know that it the tax breaks are needed by some of the
pubbrewers to stay in business.

------------------------------------------------------------------------------- 
(really neat .sig compressed to save 
	bandwidth) --------------------> `
Sean Lamb (slamb@milp.jsc.nasa.gov)
 
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.MCS.COM (Jack Schmidling)
Subject: Great idea but....
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Sun, 23 Aug 1992 03:41:53 GMT
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.

Last night we went to Atlantic Rest and Pub in Chi to sample some
real Brittish beer.  I even brought an empty bottle and cork to bring 
home some for a yeast culture.

We had a glass of Watney's and  it was real fruity and not much to my liking.

Then we had a glass of Newcastle Ale and liked it even less.

Finally we had a glass of Woodpecker cider and liked it a lot.

Needless to say, I didn't bother bringing home any beer for yeast but I
learned a few things.  I now know what people mean when they talk about
ale being fruity but have no idea why mine is not.  I also learned that
whatever I am doing, it makes beer better than any I have bought since
getting back into brewing.  I should qualify that as being since starting
to make all grain and culturing yeast.

A few months ago we went to a German restaraunt and had two different
German beer, a light and a dark and they tasted the same and not much
better than bud.

I have not been to England or Germany in years but I can only presume that
the slosh they send over here can not be what I drank over there.

js
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Re: UV a problem while brewing?
Date: 20 Aug 92 21:16:28 GMT
Article-I.D.: news.1992Aug20.211628.630
Organization: University of Notre Dame, Notre Dame

A more elegant solution might be painting the carboy with a UV protection
coating, yellow or brown.  It should block uv, but allow you to observe 
the brewing without unwrapping a bag.  The one problem with any cover,
though, will be your cooling system.  It would be hard to cover the carboy
with a hefty sack if you have to have towels and fans for cooling on the  
surface.

The best solution, of course, is the one I saw posted earlier by a Floridian.
Get an old chest freezer and rig up a temperature controller to it.  Right
now I'm really pissed I let an old one go 2 or 3 years ago for $15, 
because I'd no use for it at the time (picked it up at an auction for $1-
I had a truck handy).


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford, PP-ASEL       +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+      B'fhearr liom bheith ag eitilt.      +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++