HDTenEightyP/NetNews huggingface dataset:
From: ech@ac.dal.ca
Newsgroups: rec.crafts.brewing
Subject: Re: Grain Mill
Date: 14 Oct 92 18:09:52 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <Oct14.010108.50263@yuma.ACNS.ColoState.EDU>, mracette@lamar.ColoState.EDU (Michael Racette) writes:
> I am interested in purchasing a grain mill, but the only ones I've seen
> are kind of expensive, e.g. a Corona corn mill - $100.00, another hand crank  
> mill for $96.00, and the least expensive one at $61.00. Is there a good 
> alternative for good brewing-quality grain milling out there for a little
> less money? Is it possible to use a meat grinder or something and if so
> what kind of blades do you need?
> 
> Thanks 


	I picked up a hand cranked Maize Mill, listed at about $40.00 Canadian.
It looks like a meat grinder, but has two grooved plates, one fixed and one
connected to the crank, and like a meat grinder the shaft is a large screw to
force the grain out through the plates.  It has a hopper that holds almost a
kilo.  I looked all over the box, and all it says is Maize Mill, with no name
or manufacturer.  It's not great for grinding flour, but works pretty well
for grinding malt grains, if set loosely enough.

	Ed

Newsgroups: rec.crafts.brewing
From: mracette@lamar.ColoState.EDU (Michael Racette)
Subject: Re: Grain Mill
Date: Thu, 15 Oct 1992 03:11:52 GMT
Organization: Colorado State University, Fort Collins, CO  80523

In article <1992Oct14.170508.27627@mmm.serc.3m.com> us279764@mmm.serc.3m.com (Philip . Miller) writes:
>> I am interested in purchasing a grain mill, but the only ones
>> I've seen are kind of expensive, e.g. a Corona corn mill -
>> $100.00, another hand crank mill for $96.00, and the least
>> expensive one at $61.00. Is there a good  alternative for good
>> brewing-quality grain milling out there for a little less money?
>
>(This person is _obviously_ new to this forum...)
>
>Quick, everybody get out your flame-proof protective suits!
>
You're right, this person is relatively new to this forum. After reading some
of the related articles on this subject I see what you mean about the flame-
proof suits. Sorry to have stirred up an obviously tired subject, but anyway
thanks for the info here and on E-mail. I called a couple of recommended supply
shops and it looks like I can get a Corona mill for around $35-$40. 



>
>Phil
From: bault@hpnmdla.sr.hp.com (Bob Ault)
Newsgroups: rec.crafts.brewing
Subject: Re: Hamms Mini Kegs
Date: 15 Oct 92 14:37:47 GMT
Organization: Hewlett-Packard, Santa Rosa, CA

Hello Kirk

It just happens that I bought one of those mini-kegs at a flea market
some time ago and was wondering the same thing. How can I re-use this
for homwbrewing? I'm still wondering.

The bottom seal comes off by removing a giant 'c' clip. You can then 
pop out the guts. The real question lies in 'What are the guts?' It
looks like a really big CO2 cartridge attached to the seal with 
schrader (sp?) valves and cap screws and stuff ( technical term for
what the heck is that thingy ). I never really figured out how the 
CO2 cartridge charged the keg, IF it was a CO2 cartridge, and IF it
actually did charge the keg.

When I have the time I want to investigate it further so if you
get email please post the results. They are really cute little 
kegs and if they can somehow be reused they would be great for
picnicing, etc.

If all else fails you could make a nice wooded base to rest it on
and cut a slot in the top and it would make a nice bank to keep
on your bar.

Bob
Newsgroups: rec.crafts.brewing
From: devenzia@euler.jsc.nasa.gov (John DeVenezia)
Subject: Homegrown Barley
Organization: LESC
Date: Wed, 7 Oct 1992 19:53:40 GMT

Hello out there in rcb land.  I have a friend (don't
all these types of posts start this way?) who wants 
to grow some barley in his backyard (i.e. the south 40).

What with all the people talking about homegrown hops,
I was wondering if anyone has experience with homegrown 
grain.

A source of seed grain would be most desirable.  Obviously
malted barley is no good.  Does anyone have a supplier of the
unmalted stuff; I know some recipies call for it.

Post or reply via email
(as always if there is intrest I will summerize).

Thanks,

John D.
devenzia@euler.jsc.nasa.gov
Newsgroups: rec.crafts.brewing
From: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Subject: Re: Best, widely avail. US draught
Followup-To: alt.beer
Reply-To: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Organization: University of Virginia
Distribution: usa
Date: Wed, 7 Oct 1992 20:44:57 GMT

In article <4406@cruzio.santa-cruz.ca.us>,
pierce@cruzio.santa-cruz.ca.us writes:
>>In article <10931@sun13.scri.fsu.edu>, pepke@gw.scri.fsu.edu (Eric
Pepke)
>> writes:
>> Oh, I suppose I shouldn't complain.  A bar about a mile from my
house
>> has 
>> recently started serving Samuel Adams on tap, which is probably the
only 
>> mass-produced keg beer in America that's worth drinking.
> 
>
>Aren't you neglecting two of the finest beers in the WORLD?  Anchor
Steam
>and Sierra Nevada?  Both are widely available draft (even on the right
coast,
>although they are both commoner on our left coast)...  (above "WORLD"
>is based on Mr. Michael Jackson's 4 star rating for Anchor and 3 1/2
star
>for S.N. Pale Ale) (Although, I think M.J. got it backwards, imho)
>
	Sam Adams and Anchor are available here in C'ville VA, Sierra Nevada is
rumored to be on draught in Alexandria, but is only available in the
bottle here.  I prefer Anchor products to Sam products, but Sierra is my
favorite bottled beer, so I'm desperate to try it on draught.
	Are there any other Great American Draughts with bi-coastal
availability ?

Followups to alt.beer
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 John Carr                           UNIX Support Specialist
 jbc4m@virginia.edu                  Academic Computing, Gilmer Hall
 804/982-4710                        University of Virginia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Xref: sparky rec.crafts.brewing:6042 alt.beer:5904
From: watson@pioneer.arc.nasa.gov (John S. Watson - FSC)
Newsgroups: rec.crafts.brewing,alt.beer
Subject: Phoenix and Tucson Brewpubs
Date: 7 Oct 92 06:04:32 GMT
Distribution: na
Organization: NASA Ames Res. Ctr. Mtn Vw CA 94035


Hey Folks,

I'll be flying to Phoenix next week, and driving
through Tucson on my way to other things.

From  information I have, I see there are the following brewpubs:

   Barley's Brewpub in  Phoenix
   Bandersnatch Brewpub in Tempe
   Gentle Ben's in Tuscon
   San Francisco Bar and Grill in Tucson

The problem is, I don't have time to visit them all.
So, could some kind folks from Arizona please rate these
four and tell me, which I should avoid and shouldn't miss?

Thanks,
John
John S. Watson, Civil Servent from Hell          ARPA: watson@ames.arc.nasa.gov
HOMEBREW NAKED! --- Ursus cerevisiae nudium  (The Bare Beer Bear)

#include <stddsclm.h> 
Newsgroups: rec.crafts.brewing
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Subject: Re: GABF results
Organization: OUC, University of Notre Dame
Date: Wed, 7 Oct 1992 21:29:09 GMT

In article <1992Oct7.204954.15624@noose.ecn.purdue.edu> gilpbf@cindas.ecn.purdue.edu (Brian F Gilp) writes:
>
>Dark Lager
>    Gold - Schwarz Hacker, Rock Bottom Brewery, Denver, CO
>    Silver - Lowenbrau Dark, Miller Brands Inc, Denver, CO
>
>American Light Lager
>    Gold - Michelob Light, Anheuser-Busch, Denver, CO
>    Silver - Busch Light, "
>    Bronze - Bud Light, "

I'm highly amused, but can someone tell me why both these brewers have
addresses in Denver rather than their real homes.  Is it a typo.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Newsgroups: rec.crafts.brewing
From: byars@mdd.comm.mot.com (David A. Byars)
Subject: Re: microbreweries & brewpubs in Seattle?
Organization: Motorola, Mobile Data Division - Seattle, WA
Distribution: na
Date: Thu, 8 Oct 1992 22:43:06 GMT

In digest <+A9TUlMGL@ssc.gov> homebrew@lupulus.ssc.gov writes:


>I'll be in Seattle Oct 13-18 for the ToolBook Developers Conference.  Are
>there any good brewpubs or microbreweries in the area?

>James W. Wilson, Manager	Internet  acs_james@vax1.acs.jmu.edu
>Media Technology Lab		Bitnet    acs_james@jmuvax
>James Madison University


If I was going to be in Seattle on Oct.13-18, I'd definitely stop
by the:
       Seattle Microbrew Festival
       Oct. 16-18
       26 Microbreweries
       Seattle Center Flag Pavillion
       305 Harrison
       684-7200

db(drinkbeer)


Newsgroups: rec.crafts.brewing
From: kmcintyr@boi.hp.com (Kevin McIntyre)
Subject: Phil Flemming's Xmas Brew
Date: Thu, 8 Oct 1992 13:29:30 GMT
Organization: Hewlett-Packard / Boise, Idaho
X-Newsreader: TIN [version 1.1.4 PL6]

Brewers--
  The other day I posted a query about a low starting spec.
gravity.  Thanks for all the replies!  The brew that I am
attempting is the Phil Flemming Xmas brew that is in the
Cat's Meow.  I just wanted to let anyone else brewing this,
to use a blow off tube.  I didn't, and spent some time this
morning cleaning up.  It looked like Mt. St. Helens in there.
Luckily I always ferment in the bathtub in case of these little
accidents (this is a first and it was in a 7 gal. carboy!).
I didn't have a blow off tube so I cleaned up the air lock
and placed a "shield" on top of it so when it blows again
at least it will be contained.  The shield is a bucket so I
doubt it can blow that off...

Another funny story (right up there with having a boil over on
the stove).

				--Kevin

kmcintyr@hpdmd48.boi.hp.com
From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
Newsgroups: rec.crafts.brewing
Subject: what to do with the leftovers
Date: 17 Oct 92 02:26:20 GMT
Distribution: na
Organization: George Mason University, Fairfax, Virginia, USA

A funny thing happened today.  I was bottling a beer from
Papazian's book called 'Rauchbier', while at the same time sipping
the beer 'Australian Lager' which was from a keg [good beer with
age, btw].  Anyway, i get to the point at the bottom of the 
bucket, when there is still some beer, but not enough to fill
a bottle. Usually i toss this stuff.  This time, I refilled
my glass, which was halfway full.  What a great taste. The 
rauchbier gave the Australian Lager some interesting texture, while 
the lager contributed a bit of carbonation and mellowing.  Well
I know what I'll be doing with my 'exrtra' beer from now on.
From: CDWOOD@lexmark.com
Newsgroups: rec.crafts.brewing
Subject: Flat Brew
Date: 16 Oct 92 21:03:11 GMT
Organization: Lexmark International, Lexington, KY
X-Disclaimer: These views are the poster's and not necessarily those of Lexmark

My brother who does not have access to the net needs help. He has an
Australian Lager that has been in the bottle for 3 weeks and is still
flat (and sweet from the 3/4 cup of priming sugar). He is willing to
do almost anything short of barking at the moon to save this batch.
He is considering brewing another batch of the same and combining them
at priming-bottling time to see if this will work.
  I have suggested making a starter and using a dropper put a drop or two
of yeast in each bottle, then recap. So go dig through those brewing
notes and see what you experenced brewers did for something like this.
Any suggestions will be considered.
 
>> On another note: Thanks to those who sent and posted Blackberry receipes
for me. Wednesday night I brewed a German Wheat kit and added 3 1/2 qts.
of Blackberries. OG 1.067 :) and it is bubbling right along. More details
to come as they become available!!
 
 
Curt Woodson     CDWOOD@lexvmc.com
Newsgroups: rec.crafts.brewing
From: atl@kpc.com (Drew Lynch)
Subject: Re: Coffee Brews ???
Organization: Kubota Pacific Computer
Date: Wed, 7 Oct 1992 17:34:54 GMT

In article <ibiggs.27@fox.nstn.ns.ca>, ibiggs@fox.nstn.ns.ca (Ian Biggs) writes:
|> 
|>     I've been thinking seriously about adding a 1/2 pound of fresh crushed 
|> coffee beans to my stout that I plan to make in the near future.  I was 
|> thinking about putting in the wort during the last 5-10 minutes of steeping 
|> before I sparge to the primary.
|> 
|> Has anyone tried this before.  Do you suggest or regret it?	Any help 
|> would be appreciated.
|> 
|> Kevin Crawfrod
|> Halifax, Nova Scotia

I have a recipe I call Black Hole Stout.  It includes varying amounts of dark malt extract, crushed Chocolate and black patent malt, and whatever hops I am in the mood for. I added 2 ozs of finely ground dark french roast to the last batch.  It added a noticeable coffee aftertaste in spite of the fact that I way overdid the amount of malt in the batch.  (2 bottles of bud lite and half a bottle of this batch mixed come out looking like Guiness :-)).  Anyway, I liked the coffee taste, but 1/2 lb might be a b






it much. Also, I added mine at the *very end* of the boil, right as I turned off the heat.  Boiled coffee tastes like hell.

	Drew


-- 
+-----------------------------+	    Andrew Lynch, atl@kpc.com
|    Vote or Shut Up!	      |	Kubota Pacific Computer Inc. Santa Clara, Ca.
|                             |	          (408)748-6345
+-----------------------------+	  Disclaimer: This is me, not them.
From: abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim)
Newsgroups: rec.crafts.brewing
Subject: Re: headaches
Date: 15 Oct 92 00:17:32 GMT
Article-I.D.: hacgate.23650
Organization: Hughes Aircraft Colorado Engineering Labs

In article <1992Oct13.185138.20924@news.nd.edu> ulick@stravinsky.helios.nd.edu (Ulick Stafford) writes:

>I have one of these the following morning after drinking Bud.  Maybe it's
>the rice (how could it possibly be the hops?  What hops (where do AH hide
>the 7 varieties of hops that go into the `King of Beers`) ?)

its the yeast and the process.  their yeast is very estery for a 
lager (fruity, sweet...).  also they engage in hi-gravity
brewind and dilution.  yeast produce more esters and higher
alchahols in heavier wort.

BTW:  I saw a talk with Micheal Jackson after the GABF, and he too
wondered where the 7 verieties of hops go.  He said you could
smell them halfway across the Ft. Collins brewery from the
air-tight sealed storage room.  They had bales of wonderful hops
marked from around the world.  He mused aloud to us...
"wonderful hops.  saaz from czechoslovakia (or whatever... :-(  ),
mt. hood from washington...   but what  do they DO with them???
They do not seem to be in the beer!?!??!!"

        aaron

--
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                               |
Newsgroups: rec.crafts.brewing
From: bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038)
Subject: Re: Grain Mill
Originator: bickham@msc2.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Wed, 14 Oct 1992 17:47:55 GMT

From article <1992Oct14.170508.27627@mmm.serc.3m.com>, by us279764@mmm.serc.3m.com (Philip . Miller):
>> I am interested in purchasing a grain mill, but the only ones
>> I've seen are kind of expensive, e.g. a Corona corn mill -
>> $100.00, another hand crank mill for $96.00, and the least
>> expensive one at $61.00. Is there a good  alternative for good
>> brewing-quality grain milling out there for a little less money?
> 
> (This person is _obviously_ new to this forum...)
> 
> Quick, everybody get out your flame-proof protective suits!
> 

I have seen Coronas selling for anywhere from $30 to $50, so you
should shop around.  Jay Hersch bought a Marcato (or something Italian
sounding) roller mill for $60 and then modified the hopper and rollers
to be more practical for grinding large quantities of grain.

On the other hand, I am building mine in our graduate student shop from
scrap pieces of stock, so maybe I can make extras and sell them for $99 ;-)
Just kidding, Jack.  I should also mention that Jack Schmidling markets
a roller mill for $100 plus shipping from the Chicago area.  This mill
is reviewed in the latest issue of Zymurgy, the brewing magazine that
comes as part of an AHA membership.

Scott
Newsgroups: rec.crafts.brewing
From: devenzia@euler.jsc.nasa.gov (John DeVenezia)
Subject: Re: ENGLISH BREW PUBS
Organization: LESC
Date: Thu, 15 Oct 1992 22:49:42 GMT

 pepke@gw.scri.fsu.edu (Eric Pepke) writes:

> In London, there is a chain of brew pubs called the Firkin pubs.  Their
> names all end in Firkin.  I went to the Frog & Firkin, and it was pretty
> nice, although the beer was brewed off premises.

I took my sophomore year abroad at The City University of London in
1986.  Through shear luck there was a pub called the Pheasent & Firkin
up the street.  I had yet to be beer enlightned (read pre-beer-snob)
but I truly appriciated the on-premise brewed ales.  They priced the
beers by intial gravity; the strongest of the offerings being a brew
called Dog Bolter.  A few imperial pints of that stuff and you were 
crawling home :).  They sold 1.5 kg cans of extract labled with their
own brands.  Of course I didn't know anything about homebrewing  but
I bought a can that I held onto until it went bad. :(.

Question to our London readers:  Is this pub still there (Barbican stop)
and do they still have homebrew kits?  Any guesses as to recipe formulations?

Ta,

John D.
devenzia@euler.jsc.nasa.gov

Newsgroups: rec.crafts.brewing
From: rstern@col.hp.com (Richard Stern)
Subject: recipe for a Pete's Wicked Ale clone ??
Date: Thu, 15 Oct 1992 16:08:12 GMT
Organization: HP Colorado Springs Division

I'd like to brew something similar to Pete's Wicked Ale.  If you
have an all-grain recipe that you feel is close, please e-mail it to me.

I've got some ideas/guesses for an attempt, but it'll probably take a
few tries and adjustments.  I'd appreciate someone else's experience to
help me get it right the first (or second) try.

Thanks,
Richard Stern
rstern@col.hp.com
From: golka@bnr.ca
Newsgroups: rec.crafts.brewing
Subject: Hops - When to cut down
Date: 13 Oct 92 19:02:28 GMT
Organization: Bell-Northern Research

I live in the Ottawa area of Ontario and I have two hop vines,
one Cascade and the other Tettnanger (sp?). 

I harvested the hops with out cutting down the vine to allow 
for root development prior to wintering.  My question is how
long should l leave the vine before trimming it to the ground?
 The leaves have pretty much turned yellow.  

Is there any value in leaving them up longer?  Is there any type 
of fertilzer I should put down for wintering or just a layer 
of mulch?
 
Thanks for your help,

Kevin Golka,        613-763-3474
==============================================================
The opinions expressed are not necessarliy those of BNR or NT.
Please do not send EMAIL to me,  as I can not receive it.
==============================================================
From: gorski@pslu1.psl.wisc.edu (Tom Gorski)
Newsgroups: rec.crafts.brewing
Subject: Maibock and Hops
Summary: Suggestions?
Date: 15 Oct 92 15:09:17 GMT
Organization: Physical Sciences Lab, University of Wisconsin

Okay, Maibock brewers, listen up!

The next batch coming up here was going to be a Schwarzbier, but
as the fates would happen, the local brand, Sprecher, temporarily
disappeared from store shelves in the area just as I was going
to purchase a few for a last style check.

So rather than wait around, I've decided to move to the next
beer on this season's "to do" list:  you guessed it, a Maibock.

Now, I've perused a few recipes seen here on the net, one I
believe in _Cat's Meow II_, and the other which I bagged from
a post some time ago.  The grain selection seems easy enough,
but as for the other part, I'm still at a loss:

  How do I hop this thing?

Neither recipe specified AAUs or HBUs, and the hop varieties seemed
wrong for the style.  Part of what stands out for me in the Maibocks
I've tasted is that "zesty" hop flavor:  not too much basic bitterness,
nor too much hop nose, but a spicey hop zing on the front of the
palate.  Know what I mean?

Offhand, I would guess a hop rate of about 12 AAUs for 5 gallons,
but with the additions biased to later in the boil.  As for hop
varieties, I would guess that the 4 oz of whole German Hallertauer
hops in my freezer would do just fine.  While I am prepared to push on
with these notions, I'm certainly no hop expert, and so would welcome
advice from the net.

Thanks!!

--Tom G.
From: ajd@itl.itd.umich.edu (Arthur Delano)
Newsgroups: rec.crafts.brewing
Subject: Re: Let's Start A Christmas Brew Recipe Collection
Date: 12 Oct 1992 20:23:11 GMT
Organization: ravenous bloodsucking vampire finchhaus
NNTP-Posting-Host: 141.211.162.10

Somebody posted:

>>I am trying to accumulate a collection of Christmas Brew recipes.
>
>>If you send me your recipes, I can collect them all together and
>>either post, or email them to people who want them (if there is
>>interest).

I didn't see the original post, so i can't email my recipe to the
person who asked.  I hope that the requester sees this.

This is the only spiced beer i've made; it came out very well.

-=-=-=-=-=-=-=-=-=-=-=-

Batch Six: Spiced Brown Ale

Based on: Dottie's Brown Ale by Charles Lawhon
	in Zymurgy v.14/n.2

This recipe makes 6 gallons.

7 lb. dark Munton & Fison ME syrup
1/2 lb. crystal malt
1 lb. chocolate malt
1 oz. fuggles pellet hops -- boil
1 oz. fuggles pellet hops -- 15 min. before end of boil
1 nutmeg, grated -- 15 min. before end of boil
roughly 1 oz. sliced ginger root -- 15 min. before end of boil
1 star anise -- 15 min. before end of boil
1 oz. willamette pellet hops -- finish
Whitbread ale dry yeast in a 20 oz. starter

OG	1.023 @ 67 F
[no FG reading]

Grain steeped in a colander in 2 gallons of cold water and brought to 
boiling: grain removed when boiling began.
  Some hops and spices allowed to pour into carboy.
  My notes don't mention fermentation times, so i would guess 1 to 
1.5 weeks in primary, 2 weeks in secondary as a rough estimate.
  This was the most successful batch yet; i might try a slightly 
heavier OG next batch.
  The spices more-or-less masked the flavoring hops, so i might try
reducing or removing them next batch.  I also intend to add cinnamon 
and/or dried orange rind.

AjD
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: On the use of hydrometers
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Thu, 15 Oct 1992 16:25:54 GMT

In article 12530@news.nd.edu, ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
>In article <1992Oct14.222721.2636@kpc.com> atl@kpc.com (Drew Lynch) writes:
>>
>>Screw the little plastic jar.  Sanitize the hygrometer and drop it in the beer.
>
>The problems with this are that it can be tough to stop the hydrometer
>riding on bubbles

I guess it could be, but I haven't had that problem.

>can be tough to fish it back out of the carboy

Not if you tie it to a foot-long piece of dental floss!

>impossible
>to measure sg while spargeing

Depends on how deep your sparging receptacle is.

Depends on whether you check SG during the sparge at all.

>and one doesn't get a sample to sample to
>see how the beer is.

Now THIS...this is important!

>(If your spelling above was not a typo please note
>that hydrometer is quite different from hygrometer.  The latter measures
>atmospheric humidity).

What?!?  Am I the only brewer who measures the humidity of his beer?

have fun
gak

---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4

	I'm always more outspoken after a few pints of Guinness.
		- Mrs. E. Slocombe
Newsgroups: rec.crafts.brewing,alt.beer