HDTenEightyP/NetNews huggingface dataset:
From: gak@gakbox.Corp.Sun.COM (Richard Stueven)
Newsgroups: rec.crafts.brewing
Subject: Re: brewing in aluminum?
Date: 16 Apr 92 23:34:43 GMT
Reply-To: gak@gakbox.Corp.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: gakbox.corp.sun.com

In article 11773@vax5.cit.cornell.edu, o6y@vax5.cit.cornell.edu () writes:
>Does anybody out there know the reason why beer should not be
>mashed/brewed in aluminum pots?

Nope.  I use a 6.5 gallon aluminum kettle for mashing,
and I haven't noticed any ill effects.  The beer tastes
fine, and all the horror stories we've heard about aluminum
seem to be akkjg k ka, .a9ub  a3789;'a ,./.ardgjh[a'gdjjuji .a90m

---
Richard Stueven       AHA# 22584 |----------| 
Internet:       gak@Corp.Sun.COM |----GO----| The act of observing
ATTMAIL:         ...!attmail!gak |---SHARX--| disturbs the observed.
Cow Palace: Sec 107 Row F Seat 9 |----------|
From: tynor@prism.gatech.EDU (STEVE TYNOR)
Newsgroups: rec.crafts.brewing
Subject: New Amsterdam Ale
Keywords: recipe?
Date: 8 Apr 92 15:42:56 GMT
Organization: Georgia Institute of Technology

Can anyone tell me what style of ale `New Amsterdam Ale' most closely
resembles (or better yet, suggest a recipe)? To my relatively uneducated
taste buds, it's fruitier than a typical pale ale -- might it be a
[[extra] special] bitter? I've never knowingly tasted one.  The label
claims it is dry hopped (and it does have a nice hoppy flavor).

I'd really like to duplicate this (preferably with a DME recipe -- I'm not
ready for all-grain yet).

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
No problem is so formidable that you can't just walk away from it.
                     
    Steve Tynor
    Georgia Tech Research Institute
    tynor@prism.gatech.edu
Newsgroups: rec.crafts.brewing
From: dab@dasher.uucp (25853-ballard)
Subject: hop supply in wisconsin
Organization: Bellcore, Livingston, NJ
Date: Mon, 6 Apr 92 14:43:08 GMT



Hey now-  I saw someone looking for info on the hop supply 
place in Wisconsin, so here it is:

		Matacheski Farms
		N 4628 Hwy H
		Antigio, WI  54409

		715-627-7167

They have hallertau, tettnang, fuggles, willamette, bullion, and cascade.
They also have dried hops in the fall.


iko-
dab


=========================================================================
dave ballard			"Life may not be the party we hoped for,
dab@dasher.cc.bellcore.com       but while we're here we should dance."
=========================================================================

From: John.DeCarlo@p109.f131.n109.z1.fidonet.org (John DeCarlo)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: Cat's Meow: problem in formatting
Date: Mon, 13 Apr 1992 12:08:10 -0500

On <Apr 11 19:59>, Patrick Fisher (pmfisher@milton.u.washington.edu ) wrote:

 PF >	I was wondering if anyone had a solution to the formatting
 PF >problem with Cat's Meow.  Every other page is entirely devoted to
 PF >a page number or brew recipe number.

Cat's Meow II has very few blank pages (between chapters) and two recipes per 
page.  More recipes and about 160 pages (80 double-sided), can't beat that.
  



Newsgroups: rec.crafts.brewing
From: dab@dasher.uucp (25853-ballard)
Subject: Re: Brew with Sourdough Yeast?
Organization: Bellcore, Livingston, NJ
Distribution: usa
Date: Fri, 10 Apr 92 15:33:13 GMT

In article <1992Apr10.130541.28347@cbnewsh.cb.att.com>, brown@cbnewsh.cb.att.com (john.carl.brown) writes:
>   This is kind of strange, but some friends just returned from
> a trip to San Francisco, and while they were there they saw
> a package of sourdough starter and thought I could use it
> in brewing beer.  So now I have it, and they expect me to
> make beer with it.  What the hell would you do with sourdough
> yeast in brewing beer?  Could I use it to sour sweet wort before
> boiling and make some sort of weird west coast lambic-type creation?
>   Any ideas?
> Thanks,
> John Carl Brown
> 



funny you should mention this.  a friend of mine has a sourdough starter
that he's had for years and years.  he just leaves it in a jar in
the fridge and scoops out what he needs when he bakes.  i was considering 
throwing some in to a small (1g) batch to see if i could get some 
type of lambic effect.  i realize the yeast is a copletely different strain,
but the stuff has probably mutated into god knows what by now anyway!

i'll probably do the batch sometime in the next week or two, so i'll
let you know how i male out...


iko-
dab

=========================================================================
dave ballard			"Life may not be the party we hoped for,
dab@dasher.cc.bellcore.com       but while we're here we should dance."
=========================================================================

From: John.DeCarlo@p109.f131.n109.z1.fidonet.org (John DeCarlo)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: Anyone like Monterey Brewing Company?
Date: Mon, 06 Apr 1992 12:28:13 -0500

On <Apr 04 19:41>, Steve Lamont (spl@dim.uucp ) wrote:

 SL >In article <rj7hnINNjfk@agate.berkeley.edu> bmyers@garnet.berkeley.edu 
 SL >(Brian Myers) writes:
>I've been down to visit the Monterey Brewing Company several times and
>for the past year or so it seems every one of their brews has had a
>bad off-flavor. ...

 SL >Until recently, I lived in Monterey and had similar experiences, both
 SL >in the pub and out of the bottle.  I called the brewmaster/owner one
 SL >day to ask him about the "off" flavor and he contended that it was
 SL >intentional and that "some people might not like it at first."  An
 SL >acquired taste, in other words.

So, do they use the "We're lactic and we like it." slogan?  I'm thinking of 
putting that on my Berliner Weisse attempt label.
From: stephen@sdg.dra.com
Newsgroups: rec.crafts.brewing
Subject: Steam Beer
Date: 7 Apr 92 14:48:48 CDT
Organization: Data Research Associates, St. Louis MO


With the recent addition of the WYeast #2112 California Lager to the WYeast
line, I've been thinking about making a Steam Beer. Following is the recipe
I have formulated via Papazian's description in TNCJOHB. Before I brew this
I would like to obtain some of the net.wisdom.

Lazy Sunday Steam Beer

3.3   lb  Pale Malt Extract Syrup
2     lb  Pale Malt Extract Powder
0.75  lb  Crystal Malt 60L
1.5   oz  Northern Brewer (45-60 min boil) 35 IBUs
0.5   oz  Hallertau (dry hopped, secondary)
	  WYeast #2112 California Lager

Makes 5 gallons. Ferment @60F.


Any suggestions and/or modifications are appreciated.

Thanx.
From: jdr@wang.com (Joe Rolfe)
Newsgroups: rec.crafts.brewing
Subject: Montana and Nebraska Breweries
Date: 14 Apr 92 19:23:26 GMT
Article-I.D.: wang.bmppv2.e1p
Organization: Wang Labs, Lowell MA, USA

i recently heard about two small breweries open or opening

one in Miles City, Montana
        and 
one in Omaha, Nebraska

anyone been to them, any info would be great
              address, name of owner, telephone number


thanx
jdr
Newsgroups: rec.crafts.brewing
From: M14051@mwvm.mitre.org
Subject: Re: Yeast Energizer vs. Yeast Nutrient
Organization: The MITRE Corporation, McLean VA 22102
Date: Thu, 9 Apr 1992 14:07:17 GMT

In article <21166@hacgate.UUCP>
abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim) writes:
 
>In article <702691217.F00005@blkcat.UUCP> John.DeCarlo@p109.f131.n109.z1.fidonet.org (John DeCarlo) writes:
>>I don't know the difference, but Great Fermentations (the Beverage People)
>>have a mead yeast nutrient mixture.  I haven't seen it locally, but they
>>claim that it makes a big difference in shortening the aging time of meads.
 
>to work for a local homebrew retailer is very highly respected by
>mead makers around denver (especially SCA members).  He advises
>STRONGLY against using nutrients.  They do make the ferment MUCH
>faster, but the resulting mead needs to AGE longer, before the
>nutrient flavors subside.  He believes that compounds left
>by energisers/nutrients do create off flavors.
 
That is the supposed benefit of this new mead yeast nutrient formulation,
as typical beer yeast nutrients cause this problem in meads.  If you
could check with your expert about actual use of this new formulation,
it would be useful.  Somehow when Byron Burch starts going on about
something, look for a large grain of salt.  (No flames, please, I think
a lot of his writing is invaluable.)
From: mcharry@mitre.org (John McHarry(J23))
Newsgroups: rec.crafts.brewing
Subject: Predicting final gravity
Date: 9 Apr 92 18:26:36 GMT
Article-I.D.: tsfsrv.mcharry.702843996
Organization: The MITRE Corporation


Repost from Fri, 3 Apr 1992 17:41:23 GMT when system here crashed.

How does one go about predicting final gravity?  I have tried working from
initial gravity and apparent attenuation, but the answers are 'way out of
bounds.  I get fairly good results on initial gravity from taking DME as 
having the specific gravity of sugar (1.540-1.544).  To get the actual final
gravities observed (and called out by Papazian) I have to use an attenuation
of about .54.  For that matter, what is attenuation measured against?  Frane 
gives numbers like .73-.77, but that doesn't seem to match the percent of 
malt converted to alcohol.

{Since the original post John DeCarlo has suggested that apparent
attenuation is 1-((1-IG)/(1-FG)).  This seems to give about the right
numbers, but does not give the percentage of sugars converted to
alcohol.}

John (McHarry@MITRE.org)
From: gak@gakbox.Corp.Sun.COM (Richard Stueven)
Newsgroups: rec.crafts.brewing
Subject: Re: Anyone like Monterey Brewing Company?
Date: 6 Apr 92 17:56:36 GMT
Reply-To: gak@gakbox.Corp.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: gakbox.corp.sun.com

In article kts1jdINNken@network.ucsd.edu, spl@dim.uucp (Steve Lamont) writes:
>In article <rj7hnINNjfk@agate.berkeley.edu> bmyers@garnet.berkeley.edu (Brian Myers) writes:
>>I've been down to visit the Monterey Brewing Company several times and
>>for the past year or so it seems every one of their brews has had a
>>bad off-flavor. ...
>
>Until recently, I lived in Monterey and had similar experiences, both
>in the pub and out of the bottle.  I called the brewmaster/owner one
>day to ask him about the "off" flavor and he contended that it was
>intentional and that "some people might not like it at first."  An
>acquired taste, in other words.

This particular off-flavor exists in a large number of California
microbrews.  I think it's most obvious and most offensive in the beers
from Anderson Valley.  The beers from Pacific Coast Brewing in Oakland
have this flavor.  I was downstairs looking through the windows into
their brewery one night, and I noticed that I was standing next to a
bin full of ingredients - mostly different crystal malts, but one bag
had a substance that I couldn't identify.  It looked like a mixture of
shredded tobacco and chopped mushrooms, and it smelled just like this
off-flavor.  I took the bag up to the bartender and asked him what it
was.  He got Real Nervous and took the bag away from me and hid it
behind the bar, mumbling something about "stuff that goes in the
beer".  So I went downstairs and got another bag, which I'm going to
take to a reputable microbrewer for identification.

If this stuff sounds familiar to anyone, please fill me in!

---
Richard Stueven       AHA# 22584 |----------| 
Internet:       gak@Corp.Sun.COM |----GO----| Disclaimer:  I'm not allowed
ATTMAIL:         ...!attmail!gak |---SHARX--|              to have opinions.
Cow Palace: Sec 107 Row F Seat 9 |----------| 
Newsgroups: rec.crafts.brewing
From: bosko@wccf.mit.edu (Julian Zelazny)
Subject: Re: Recipes for Belgian witbier?
News-Software: VAX/VMS VNEWS 1.41    
Organization: MIT - Whitaker College
Date: Fri, 10 Apr 1992 17:22:00 GMT

In article <binkley.702845874@beagle>, binkley@boulder.Colorado.EDU (Jon Binkley) writes...
>pepke@gw.scri.fsu.edu (Eric Pepke) writes:
> 
>>In article <122410005@hpfcso.FC.HP.COM> benji@hpfcso.FC.HP.COM (Jeff 
>>Benjamin) writes:
>>> And a question for you all-grain brewers out there:  how might I have to
>>> change my mashing procedure to convert unmalted wheat?  Will my
>>> extraction be less than with malted wheat?
> 
>>Not neccessarily.  Enzymes are catalysts; they'll do the job if you let 
>>them go long enough.  

>>You will have to crush the wheat thoroughly, which is quite a bit harder 
>>with unmalted wheat.  One thing you might consider is using wheat flour 
>>instead of granular crushed wheat.  I've done it, and it seems to work 


>Flaked wheat works very well.  This is wheat which has undergone
>the same treatment as rolled oats (whatever that is) and looks
>and smells a lot like oatmeal.  When I used it I cooked it for
>about 15 minutes and tossed it right in the mash.  Had no conversion
>problems;  it made up about 40% of the grist weight.
> 
> 


Just thought I'd add my wee experience to this thread.....This may sound kind 
of peculier, but I once added wheat to one of my brews in the form of 'cream 
of wheat' cereal.  I cooked it before adding it to my grist, and got great 
conversion in a batch with 6-row american malted barley.  The trick is to use 
the correct amount.  Those little granules are concentrated as hell so be 
careful of how much you cook.
I must admit, this idea was just an impulsive decision.  As I was mashing a 
batch on my stove top I looked up into my cupboard and saw the cream of wheat, 
seemingly beckoning me to experiment.  In truth it was the weirdest "english 
bitter" ever made.  
CP tried it at the NationalConference in Manchester last year and liked the 
idea, so he took a couple of bottles to use in a talk he was preparing as an 
example of making up your own style.

peace
-julian
From: justcoz@triton.unm.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Home brew kits
Date: 17 Apr 92 09:35:42 GMT
Article-I.D.: lynx.qy1jjz-
Organization: University of New Mexico, Albuquerque

In article <1992Apr9.134758@is.morgan.com> vsk@is.morgan.com (Victor Kazdoba) writes:
>Does anyone have a list of suppliers of home brewing kits?  If so please mail
>or post.
>

Victor's Grape Arbor
2436 San Mateo Pl N.E.
Albuquerque, NM 87110
(505) 883-0000

Victor carries everthing the homebrewer needs and can answer many questions.
He's also an accomplished brewer with many blue ribbons to his credit.
From: poore@ds9.scri.fsu.edu (David Poore)
Newsgroups: rec.crafts.brewing
Subject: Re: Sulfur smell during ferment
Date: 14 Apr 92 13:33:32 GMT
Reply-To: poore@ds9.scri.fsu.edu (David Poore)
Organization: Florida State University

In article <1992Apr13.225056.28839@intelhf.hf.intel.com> martin@hfglobe.UUCP (martin wilde) writes:
>Since this is the first lager I have brewed I don't know what to expect.
>I am noticing a sulfur smell from my fermentation.  I am using Wyeast
>2206 Bavarian Lager.  I pitched a large healthy amount of yeast and 

Possibly unrelated piece of information...

I had the exact thing happen two batches ago with Wyeast London Ale
yeast. Very strong sulfur smell...the beer's fine though.

David Poore
poore@ds9.scri.fsu.edu
From: larryba@polstra.UUCP (Larry Barello)
Newsgroups: rec.crafts.brewing
Subject: Great Stout Recipe
Keywords: Oatmeal Stout
Date: 10 Apr 92 17:01:00 GMT
Organization: Polstra & Co., Seattle, WA

I made an oatmeal stout for my sisters graduation party.  I have most
of it in a 3.5gal cornelius keg.  I find out tomorrow if I can take
it on the airplane as carry on luggage.  The nice lady at the airline
office said it should fly (hah!).  When I return, in two weeks, I tell
you if it was allowed on board.

Anyway it is a damn nice stout and I thought I would share the recipe
with y'all.  From brew log #22

	7lb GWM Pale Malt (klages/harrington)
	1lb *Rolled* oats
	1lb Roast barley
	8oz GWM Carastan (16L crystal, Hugh Baird).
	
	7 gal supply water treated with 1gm chalk, 5gm gypsum (seattle water
	is very soft)

	35gm Chinook Pellets boiled for 45 minutes (alpha = 13%) 

	Mash in with 8qt water @ 137f 
	Let rest at 122f for 30 min 
	step with 5 qt boiling water
	let rest at 154f till converted (20min)
	Sparge and collect 6 gallons of wort
	Boil 60 minutes
	
	chill down, pitch a packet of dry whitbread
	OG: 1.054 (5.5 gal) 
	TG: 1.020 after 6 days at 69f
	Kegged and krausened with 1qt of recovered wort from the boiler trub.
	let carbonate for 2 weeks at 69f and store in refer for a month at
	48f.

Major cream head.  The interplay of hops and roast barley bitterness is 
perfectly balanced by the sweetness from all that oatmeal.  I dunno why
stouts seem so easy to drink but I am guessing that a lot of the starch 
in the unmalted grain is getting converted.

I have not taken a bottle of this stuff to a pub to compare with a tap
drawn Guiness, heck, I don't even care to compare.  It stands on it's own.

Cheers!
From: novakov@server.uwindsor.ca (NOVAKOVIC  MARK STEFAN   )
Newsgroups: rec.crafts.brewing
Subject: I'm thinking of starting, any advice?
Keywords: beginner,advice,
Date: 9 Apr 92 19:28:42 GMT


   Hello to all you brewers out there,

  Since about two months ago I've been seriously thinking of starting to
brew my own beer.  Now that classes are finishing for the long hot summer, 
and I will have more time on my hands, I've decided to hopp right in (haha,
sorry).  I recently discovered this newsgroup and I thought it would be the
perfect place to seek advice.  Any suggestions or advice would be greatly 
appreciated.  Please e-mail me whatever you may fell like saying about 
starting up.
                           Thanks in advance, I appreciate your time,
                         
                                         -- Mark Novakovic
                                 
                                   novakov@server.uwindsor.ca
      
  "Help I've fallen and I can't reach my beer!"

 ****************************************************************************
 *                            *  Mark Novakovic  *                          *
 * "Do not remove a fly from  *  \|||/  novakov  * |   | /~~\ |  |  /\  | / *
 * your friends forehead with *   o @   at UofW  * |\  | |  | |  | /__\ |/  *
 * a hatchet."                *    ^    Windsor  * | \ | |  | \  / |  | |\  *
 *   -Ancient Chinese Proverb *   ~~~   Ont,Can  * |  \| \__/  \/  |  | | \ *
 *                            *SERVER.uwindsor.ca*                          *
 ****************************************************************************
From: djc@ece.cmu.edu (David Collins)
Subject: Re: AHA Porter Book
Organization: Carnegie Mellon University
Distribution: rec
Date: Wed, 15 Apr 1992 23:05:55 GMT

The Porter book is apparently going to be shipped seperately in May.

At least the AHA is going to pay the shipping twice and make us wait till
May to receive both the Vienna and Porter books.

--
 Dave Collins					Carnegie Mellon University
						Pittsburgh, Pennsylvania

 ------------------------------------------------------------------------
 "It's such a fine line between being clever and being stupid."  
						      This is Spinal Tap (1983)
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Newsgroups: rec.crafts.brewing
Subject: Re: Plastic vs glass
Date: 9 Apr 92 22:37:04 GMT
Article-I.D.: beagle.binkley.702859024
Organization: University of Colorado, Boulder

shag@aero.org (Robert M. Unverzagt) writes:

>I hate to resurrect this old thread, but here it goes:
>was there ever any resolution on the "plastic vs glass
>carboy" issue?  I stopped following it in mid-course,
>and now am planning to use a plastic carboy for the
>first time.  Does anybody happen to have a summary of
>the results of the debate?  A high signal-to-noise 
>ratio would be appreciated.  Thanks in advance.

No, there wasn't a resolution.

Benefits of plastic are cost and safty.

Benefits of glass are aesthetics and sanitation.

One interesting fact is that glass-fermented beers consistantly
win a higher percentage of awards at the AHA nationals than
plastic.  The caveat is that this may be more a factor of
brewer's experience than of the virtues of glass fermentation.

Conclusion:  Don't worry. Ferment in whatever vessal you want, you're
more than likely to get very drinkable beer.

Jon Binkley
From: abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim)
Newsgroups: rec.crafts.brewing
Subject: Re: Recipes for Belgian witbier?
Date: 10 Apr 92 20:37:39 GMT
Organization: Hughes Aircraft Colorado Engineering Labs

In article <10APR199212224834@wccf.mit.edu> bosko@wccf.mit.edu (Julian Zelazny) writes:
>In article <binkley.702845874@beagle>, binkley@boulder.Colorado.EDU (Jon Binkley) writes...
>
>Just thought I'd add my wee experience to this thread.....This may sound kind 
>of peculier, but I once added wheat to one of my brews in the form of 'cream 
>of wheat' cereal.  I cooked it before adding it to my grist, and got great 
>conversion in a batch with 6-row american malted barley.

yea... cook it THIN for 30 min.  this solubilizes the starch
so that enzymes can get at it.
--
Aaron Birenboim                                |I am just too tired to think
abirenbo%rigel.cel.scg.hac.com@hac2arpa.hac.com|of a good quote.
abirenbo@isis.cs.du.edu                        |    - ChickenHead
w (303) 344-6486                               |
From: krweiss@ucdavis.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Anyone like Monterey Brewing Company?
Date: 7 Apr 92 18:44:02 GMT
Article-I.D.: ucdavis.12012
Organization: U.C. Davis

In article <ku146kINN6q@jethro.Corp.Sun.COM> gak@gakbox.Corp.Sun.COM (Richard
Stueven) writes:
>had a substance that I couldn't identify.  It looked like a mixture of
>shredded tobacco and chopped mushrooms, and it smelled just like this
>off-flavor.  I took the bag up to the bartender and asked him what it

It sounds like unprocessed Irish Moss, aka dried seaweed shreds. Was it dark
brown, smooth and kind of fibrous?

Ken Weiss                       krweiss@ucdavis.edu
Computing Services              916/752-5554
U.C. Davis
Davis, CA 95616
From: gummitch@techbook.com (Jeff Frane)
Newsgroups: rec.crafts.brewing
Subject: Re: Brew with Sourdough Yeast?
Date: 10 Apr 92 21:52:07 GMT
Article-I.D.: techbook.1992Apr10.215207.9314
Distribution: usa
Organization: TECHbooks of Beaverton Oregon - Public Access Unix

brown@cbnewsh.cb.att.com (john.carl.brown) writes:


>  This is kind of strange, but some friends just returned from
>a trip to San Francisco, and while they were there they saw
>a package of sourdough starter and thought I could use it
>in brewing beer.  So now I have it, and they expect me to
>make beer with it.  What the hell would you do with sourdough
>yeast in brewing beer?  Could I use it to sour sweet wort before
>boiling and make some sort of weird west coast lambic-type creation?
>  Any ideas?
>Thanks,
>John Carl Brown

Apparently the miners in Alaska used to brew some kind of concoction
with sourdough starter but the reference I've seen to it said it was
pretty awful.  If memory serves, it's actually a combination of yeast
and bacteria strains; if you _really_ want to brew with it, just pitch
it like an ordinary yeast -- then stand back!  Odds are fermentation
will be vigorous and create a lot of strange flavors.  Please! Don't
send me any!

--Jeff

-- 
gummitch@techbook.COM  Public Access UNIX at (503) 644-8135 (1200/2400) 
"Where the press is free and every man able to read, all is safe."
                                    --Thomas Jefferson
From: bquinn@hpcc01.corp.hp.com (Brian Quinn)
Date: Tue, 14 Apr 1992 18:06:02 GMT
Subject: Re: Cat's Meow: problem in formatting
Organization: the HP Corporate notes server
Newsgroups: rec.crafts.brewing

I didn't experience the same thing as you did.  I printed the raw text on
an HP laserjet with no problem.  Did not try to format to any other   
word processor though.

Good Luck,

BQ
Newsgroups: rec.crafts.brewing