HDTenEightyP/NetNews huggingface dataset:
From: keithr@lenti.med.umn.edu (Henry Keith Reding (Rogers))
Subject: edme yeast and carbonation
Organization: University of Minnesota
Date: Tue, 29 Dec 1992 21:46:12 GMT

I have used Edme dry yeast to make several batches of ale.  all of the 
fermentations have been very rapid, going to completion in 1-3 days
depending on the O.G.  After bottling, the beer is fully carbonated in
just 1 day but I always get gushing if I open a bottle when just
allowing just 1 day to carbonate.  If I wait a couple of days to 
test the beer after bottling, the beer not only tastes better but
it no longer gushes and is nicely but not over carbonated (I usually
use 2/3 cup of corn sugar/ 5 gal.).  What is going on here?  Does the rate
of CO2 production exceed the rate at which the CO2 becomes soluble in the
beer?  Waiting a couple of extra days before sampling the beer will not
hurt me but I am just curious.



___________________________________________________________________________

Wooooooooooooooooooooooooooooooooo   Pig   Soooiie, Razorbacks

keith reding         |     Internet  keithr@lenti.med.umn.edu            
univ. minnesota      |           
dept. microbiology   |      What does a 5-gal glass carboy of beer        
minneapolis          |       sound like when it it hits a concrete floor 
                     |        from 4 ft?    

                            Answer:   @$#****@#@!!#$#@. 

__________________________________________________________________________ 
Newsgroups: rec.crafts.brewing
From: flar@iastate.edu (Bradley M Armitage)
Subject: Re: Freezing beer
Organization: Iowa State University, Ames IA
Date: Tue, 29 Dec 1992 23:42:34 GMT

In digest <+is1SXbLj@ssc.gov> homebrew@lupulus.ssc.gov writes:

>Are there any permanent effects to beer that has been frozen and thawed?

>Bill Fuhrmann, aka fiero@pnet51.orb.mn.org

>"You don't know what you've got till it's gone." - Joni Mitchell

I've tested this question emperically on several occassion....you know,
you run out of beer, by a warm case or two, stick half in the
freezer...and then forget they are there....well, we drank them, on
several occassion...those that didn't break the bottles....and they,
well, tasted, ok I guess, very flat, and I'm still alive, so just the
taste end of it.....hope that helps.....


****************************************************************************
*        Life is a test, it is only a test.  If this were your actual      *
*          Life, you would have been given better instructions!            *
**************flar@iastate.edu (Bradley M. Armitage)************************
**********************Director of ISU Forensics*****************************

Newsgroups: rec.crafts.brewing
From: ibiggs@fox.nstn.ns.ca (Kevin Crawford)
Subject: Re: 2 Litre Plastic Bottles
Organization: Atlantic Canada Opportunities Agency (ACOA)
Date: Tue, 22 Dec 1992 16:46:10 GMT


>What I'd like to know is, does anyone know of any reason why wine should not
>be stored in PET bottles?

Don't flame me if I'm wrong, but doesn't it have something to with the fact 
that the wine doesn't have carbonation and therefore won't have any 
pressure.  This is barring the sparkling wine argument.

---------------------------------------------------------------------------
|    Kevin Crawford     |  "I'd rather have a bottle in front of me       |
|(ibiggs@fox.nstn.ns.ca)| then a frontal lobotomy."                       |
|     Halifax, N.S.     |     -- Brian Mulroney (before the operation)    |
---------------------------------------------------------------------------
From: silver.e@zooid.guild.org (Eric Silver)
Newsgroups: rec.crafts.brewing
Subject: 2 Litre Plastic Bottles
Date: 22 Dec 92 05:43:35 GMT

Unfortunately, I missed the postings on this topic. Two questions;
1.) Is anyone aware of regular HBr's using plastic bottles (RC Cola/Coke/
whatever) and if so, assuming I ensure that I have twist on caps that 
are in good condition, and I've done things up to the point of racking 
correctly, what are likely to be my results? 
If you think I would not get an adequate seal or that I may have
overlooked something, please let me know, and hence;
2.) Is anyone aware of a bottle capper that uses screw on caps (obviously
new blanks) and if so, how much and where could it be obtained?
Thanks in advance. Please post publically.
Merry Christmas All,

Eric Silver - York, Upper Canada.
"Legitimize dissent in Canada!"


From: Ewan.Grantham@f62.n282.z1.tdkt.kksys.com (Ewan Grantham)
Sender: FredGate@tdkt.kksys.com
Newsgroups: rec.crafts.brewing
Subject: Bottling
Date: Sun, 20 Dec 1992 20:22:00 -0600

Well, got my first batch through fermentation, and went through bottling 
last night. Learned a couple of things the hard way, but for the most part 
was pleased with the results. However, have a couple unresolved questions:

1) S.G. at room temp (~72F) appeared to be 80. Little low isn't it?

2) When bottling, should you bottle/cap, bottle/cap; or 
bottle/bottle/bottle cap/cap/cap ?

3) Finally, tasted the beer I had tested in the tester tube, and seemed to 
be lacking body. Could this be because I'm not used to flat beer?

Thanks,
Ewan Grantham


___
 X WinQwk 2.0 a#0 X Unregistered Evaluation Copy

 * Origin: The Spare Computer (1:282/62)
Newsgroups: rec.crafts.brewing
From: rone@rchland.vnet.ibm.com (Ronald Elshaug)
Subject: Schell's Doppel Alt Bier
Date: Wed, 30 Dec 1992 14:00:09 GMT
Reply-To: rone@vnet.ibm.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: Minnesota Office of Beer Investigation

Was at my favorite Bar and Grill (Brothers) yesterday and low and behold
they had Schell's new Doppel Alt Bier.  Its a customer appreciation, limited
edition beer they just came out with.  My how this customer appreciated it!
It has a smooth, rich malt flavor and has a taste close to a Bock or Doppel
Bock.  I can taste chocolate barley malt or maybe a little roasted barley
malt in it.  Not much hop flavor for you hop heads, but right for me and 
fairly strong.  A truly excellent beer and not to be missed!

The only drawbacks are that it is a limited edition and only sold in kegs.
T'was a great surprise to see Brothers carrying it, but they needed a new
dark beer to serve and the Doppel Alt was readily available.  Finally, a 
good reason to live in Minnesota in the winter.  So, call up your local 
drinking establishment now and have them order you a keg.  Hey, if they
can't get you one, maybe you can start planning that early '93 Schell's 
Brewery tour.  ;-)

I drink to your health in the coming new year, that is with a Schell's 
Doppel Alt in my hand.

Merry Football Season and a Happy New Year!

Ron E
From: root@sanger.chem.nd.edu (Doctor Math)
Newsgroups: rec.crafts.brewing
Subject: Re: Compuserve
Date: 22 Dec 92 18:49:44 GMT
Organization: University of Notre Dame

In article <BzMnG5.Cn2@wittsend.atl.ga.usa> mhw@wittsend.atl.ga.usa (Michael H. Warfield) writes:
>>As I have said before, Usenet is NOT free.  It is funded by the NSF using
>>federal money, and paid for by companies (to the tune of around $10,000/year).
>
>	NO NO NO NO NO NO NO........   USENET is not funded....  Period....
>Parts of the Internet, yes (Remember USENET != Internet).  NSF does NOT even
>fund ALL of the INTERNET!  This is one hell'v'a hugh world wide network.
>We even reach into Russia now.  I don't think NSF would be funding anything
>near the width and breadth of USENET.  And $10,000 per year would be peanuts.
>That wouldn't even pay for one fraction of one sysadmin.

I've heard that if the US Government stopped funding NSFnet, everyone else
would have to shell out around 4% more. This gives an idea how little the
Gov is involved presently.

USENET should be free. USENET just happens to use the Internet as a
transport layer where it's available. Sure, the Internet makes USENET
flow faster, but it's not strictly necessary. This has all been said
before anyway... This discussion is so far off-topic for this group
that it should really be pointed elsewhere.

Anyway, I made the Cranbeery Ale from Cat's Meow and I'm pretty impressed
with it - too much conditioning sugar has made it waaay overcarbonated,
but the flavor is quite unique. I'm interested in more fruit type beer
recipes; I'll probably try the raspberry stout that was just posted
recently. Any other suggestions for unique or interesting fruit beers?
Newsgroups: rec.crafts.brewing
From: fortner@hal.eng.ufl.edu (Dave Fortner)
Subject: Re: Vodka found to be a pretty good tube clener
Organization: University of Florida
Date: Mon, 21 Dec 92 15:44:42 GMT

In article <ibiggs.18@fox.nstn.ns.ca> ibiggs@fox.nstn.ns.ca (Kevin Crawford) writes:
>
>I use vodka in the air lock of the carboy.  I've heard that you can use the 
>sanitizer but IMHO i'd rather have a shot of vodka get into my batch of brew 
>than a sanitizing agent.
>
>It usually runs me about a pint of vodka per batch of beer (1 shot for the 
>beer and the rest for me, heh heh)

I use Everclear (grain alcohol), the reason is that if you use normal
distilled spirts the alcohol can evaporate out and there will be
enough water remaining so that you won't know it. The Everclear is 
approx. 95% alcohol and is very noticable when it is almost gone.
If anyone tries this be forewarned that you must keep an eye on
the fluid level, the alcohol will probably evaporate out before
fermentation is complete so you should plan on refilling the 
airlock before it goes dry.

Dave Fortner
Fortner-D@3mail.ksc.nasa.gov

Disclaimer: I AIN'T RESPONSIBLE FOR NOTHIN'
From: djt2@po.CWRU.Edu (Dennis J. Templeton)
Newsgroups: rec.crafts.brewing
Subject: Re: Xylitol info
Date: 21 Dec 92 19:55:37 GMT
Reply-To: djt2@po.CWRU.Edu (Dennis J. Templeton)
Organization: Case Western Reserve University, Cleveland, OH (USA)
NNTP-Posting-Host: thor.ins.cwru.edu


In a previous article, joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall) says:

>
>In article <1992Dec20.022733.1912@news.columbia.edu> (rec.crafts.brewing), pcj1@cunixf.cc.columbia.edu (Pierre Jelenc) writes:
>) >
>) >) Many of these same people claimed to prefer xylitol or
>) >) sorbitol too, but I *think* that both of these sugar/alcohols are not
>) >) metabolized by humans either, i.e. they could cause the same symptoms as
>) >) lactose in intolerant individuals.
>) >
>) >Doubt it.  Any doctors about?
>) >
>)  Not an MD but I'm pretty sure that sorbitol and xylitol cause intestinal
>) distress and diarrhea in moderate amounts. Small quantities as used in
>) chewing gum or cough drops are well tolerated.
>
>I suppose it was someone on the mead digest list who volunteered that
>he liked to use xylitol, but it was hard to find ... wonder if he
>is, er, regular ...
>
>Oh, well ...
>
>Can anyone quantify the amounts of sorbitol and xylitol it takes to
>produce these symptoms?


OK, OK,   I guess I started this mess, so here are some facts.

(BTW, I *am* an M.D, but was talking off the top of my head the first time.

From Stanbury, "The Inherited basis of Metaboloic Disease"  P 121 "Sorbitol, 
a sugar alcohol sometimes used as an ingredient in "diabetic" chocolate... 
is quantitatively converted to fructose by the liver and metabolized as
fructose."  This doesn't SAY that it is absorbed by the gut, but it sure
implies it, therefore sorbitol should be absorbed ok and not cause
diarrhoeaproblems.

Xylitol is "the sweetest polyol known" ("Data for biochemical research")
and is not described directly in any of my books regarding its absorption. 
Xyulose, however, is absorbed by the glucose uptake pathway, but at a
reduced rate. (Sci. Am. Medicine 4:XI, 3); roughly 20 % seems to be the
range in normals, and a 25 gm loading is used as an absorption test.  That
would be a lot even in a sweet stout.

In sum, I wouldn't worry about the medical effects of either of them in
normal beer quantities.

On the other hand, Xylitol is $50 per kilo in the Sigma catalog,
Sorbitol is $11.80, and Lactose is $9.50. Prices and availability at a
foodstuff source will vary considerably.  

Another consideration, would you rather tell your guests that you had put
"milk sugar" or xylitol in their beer?

have fun

dennis
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Majority Ale (Old British Beers...)
Date: Mon, 28 Dec 92 03:22:30 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


There was a thread a while ago in the digest about 21-year-old beer.
I missed the start of it.  Is this a reference to "Majority Ale" as
described in Old British Beers and How to Make Them?

What an extravagance--20 lbs or so of grain for about 2 US gallons
of brew (once the recipe is resized).

I just found some more Thomas Hardy's Ale Vintage Sampler Packs. 
Even better, they are last year's!  That 1989 Thomas Hardy is pretty
good stuff ....

================O Fortuna, velut Luna, statu variabilis================
uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 08052
Copyright 1992 by Joseph N. Hall.   Permission granted to copy and
redistribute freely over USENET and by email.  Commercial use prohibited.
Newsgroups: rec.crafts.brewing
From: malodah@pbhyf.PacBell.COM (Martin A. Lodahl)
Subject: Re: mixing in carboy
Reply-To: malodah@PacBell.COM (Martin A. Lodahl)
Organization: Pacific * Bell, San Ramon, CA
Date: Wed, 30 Dec 1992 22:12:06 GMT

In article <1992Dec30.172432.7014@newsgate.sps.mot.com> birkelan@atelm.sps.mot.com (Joel Birkeland) writes:
{Is there any reason that I cannot mix the sugar and fermented beer
{in a glass carboy prior to bottling?  Everyone here tells me that 
{I must use a food grade plastic bucket, but they don't know why, and
{I would rather not buy one when I have a perfectly good carboy sitting
{idle.

No reason at all.  I've done it twice in the last week.


-- 
= Martin A. Lodahl    [DoD, AHA, NRA]  Systems Analyst, Pacific*Bell =
= malodah@PacBell.COM		Sacramento, CA, USA     916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me!!  8-)} =
Newsgroups: rec.crafts.brewing
From: gurley@spectra.com (Jim Gurley)
Subject: Water Question
Organization: Spectragraphics Corporation
Distribution: na
Date: Tue, 22 Dec 92 16:52:34 GMT

I just made my first batch of single-stage beer last night and am already
wondering about my water source.  I live in a mountain cabin (off-grid)
whose only water comes from an open spring about 1/2 mile uphill from the
house.  I've been drinking it "as is" without any adverse effects, but I'm
not a yeastie.  There are no human influences uphill from my cabin.

Assuming there's an occasional bear or coyote walking through the spring,
in addition to the water spiders, flies and mosquitos, is there anything in
the water likely to harm yeast?  I have a 'Multi-Pure' filter, but I
haven't used it much 'cause the cartridge needs replacing (at $60!) and I
haven't gotten sick, besides.

It's been 12 hours and I don't see any bubbles yet...
Newsgroups: rec.crafts.brewing
From: glippert@rchland.vnet.ibm.com (Gary Lippert)
Subject: Recipes wanted									
Date: Tue, 22 Dec 1992 19:44:14 GMT
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester


-- 
Does anybody have any recipes for Pete's Wicked Ale and/or SN Pale Ale that 
they would be willing to share?

Gary Lippert (glippert@rchland.ibm.com)
department 443
IBM   Rochester, Minnesota
         (507)253-1812
t/l      553-1812
Newsgroups: rec.crafts.brewing
From: pmk@moliere.uucp (Peter Michael Klausler)
Subject: Re: HOMEBREW Digest #1041
Organization: Lilydale DFL Refreshments Committee & Rhythm Section
Date: Fri, 25 Dec 1992 18:38:25 GMT

>>>Obviously one of Koch's drones is reading the net for him:
>>
>>  Obviously, so here's a message: if you really want to improve the
>>wealth and stature of your company, then stop your litigious ways, and
>>start spending your money on improving the quality and variety of your
>>product, instead of wasting it on idiotic lawsuits.
>
>It will take some time for him to get the message.  I heard Koch on
>a radio program here in Chicago and he was on his way to climb some
>mountain in South America.  He plans to leave a bottle of SA on top
>of the highest peak in the Western Hemisphere (if I remember correctly).

Any brewers out there want to form an expedition to Aconcagua to
retrieve Koch's litter?

Boycott this bastard's vile little beer, I say.
-- 
________________________________________________________________________________

"Omit needless words."                 Peter Klausler - pmk%moliere@uunet.uu.net
Newsgroups: rec.crafts.brewing
From: cav@bnr.ca (Rick Cavasin)
Subject: Re: 2 Litre Plastic Bottles
Reply-To: cav@bnr.ca (Rick Cavasin)
Organization: Bell-Northern Research Ltd.
Date: Tue, 22 Dec 92 14:20:18 GMT

In article <725003015.28336@zooid.guild.org>, silver.e@zooid.guild.org (Eric Silver) writes:
|> Unfortunately, I missed the postings on this topic. Two questions;
|> 1.) Is anyone aware of regular HBr's using plastic bottles (RC Cola/Coke/
|> whatever) and if so, assuming I ensure that I have twist on caps that 
|> are in good condition, and I've done things up to the point of racking 
|> correctly, what are likely to be my results? 
|> If you think I would not get an adequate seal or that I may have
|> overlooked something, please let me know, and hence;
|> 2.) Is anyone aware of a bottle capper that uses screw on caps (obviously
|> new blanks) and if so, how much and where could it be obtained?
|> Thanks in advance. Please post publically.

If you mean a capper for the 2 litre PET bottles, you don't need one.  Your
local Homebrew supply shop should sell brand new plastic caps that just
screw right on, and are reuseable.  They also sell 500ml and 1L versions of
the green PET bottles (some places may have Brown ones, I've only ever seen
them once).

What I'd like to know is, does anyone know of any reason why wine should not
be stored in PET bottles?

|> Merry Christmas All,
|> 
|> Eric Silver - York, Upper Canada.
|> "Legitimize dissent in Canada!"
|> 
|> 

Cheers,
Rick C.
Newsgroups: rec.crafts.brewing
From: jdr@wang.com (Joe Rolfe)
Subject: Re: Aeration of wort?
Organization: Wang Labs, Lowell MA, USA
Date: Thu, 24 Dec 1992 15:37:48 GMT

beware of using pure o2 - medical grade anyway - it has a fungicide in it.

talking to my brewing consultant the other day he mentioned a tip he got
from a brewer at Molsons - try divers o2 - it should be very clean.....
although i would still put an acro disc .2ucron filter on the output.


i have also heard that when using pure o2 - that excessive amounts
are toxic to the yeast - true or false......????


joe rolfe 
jdr@wang.com    
508-967-5760
-- 
joe rolfe 
jdr@wang.com    
508-967-5760
From: jerryg@jaiser.pail.com (Jerry Gaiser)
Newsgroups: rec.crafts.brewing
Subject: Re: Compuserve
Date: Mon, 21 Dec 92 10:08:49 PST
Organization: Jerry's Attic, Gaston OR

jdecarlo@mitre.org (John DeCarlo) writes:

> On the other hand, if you have a modem and a local BBS, you can have access 
> to Usenet newsgroups or Fidonet newsgroups related to brewing.
> 
> On my Fidonet BBS, I carry the Fidonet ZYMURGY conference, as well as rec.
> crafts.brewing.  If I were anywhere near Boulder, I would set up a Fidonet 
> node in the AHA offices for them.
> 

As do I. I also run a free access waffle system to access the brewing news-
groups.

--
Jerry Gaiser (jerryg@jaiser.rain.com)              (voice) 503-359-4017
Fidonet 1:105/380                                    (bbs) 503-359-5111
PBBS n7pwf@n7pwf.or.usa.na
                                                 .. I read banned books ..
Newsgroups: rec.crafts.brewing
From: Chauncey Griggs <grig0009@student.tc.umn.edu>
Subject: Re: Fermenting Cheaply
X-Xxmessage-Id: <A765544F64016505@dialup-slip-1-5.gw.umn.edu>
X-Xxdate: Tue, 29 Dec 92 01:03:11 GMT
Organization: University of Minnesota Medical School
X-Useragent: Nuntius v1.1.1d13
Date: Tue, 29 Dec 1992 06:57:01 GMT

>Newsgroups: rec.crafts.brewing

I think you've just invented the home-brew version of Mad Dog 20/20. My
guess would be that the brew you propose will taste somewhat like a
mixture of grape juice, vodka, and vinegar (assuming you manage to get by
without infection). In the interests of saving money, try a small (1 gal)
batch to start, who knows, you may like it.

-Chauncey Griggs
 (grig0009@student.tc.umn.edu)
"If you can't beat 'em, try violence"
From: cr829@cleveland.Freenet.Edu (Chris G. Bjelica)
Newsgroups: rec.crafts.brewing
Subject: My first batch - ready to bottle?
Date: 1 Jan 1993 03:51:59 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


My first ale has been in the carboy for 14 days now.  I used
the EDME Starter Kit that my local HB Shop had on hand.

Their ingredients:

	1 - 3.25 lb can malt extract (syrup)
	4 - cups corn sugar
	1 - package EDME yeast

I used 4 cups D.M.E. instead of the corn sugar (per Papazian
& others).

I had 3 days of very active fermentation (I used single stage
fermentation with the carboy not quite full enough for the foam
to reach the fermentation lock).

Papazian recommends taking S.G. readings for 2-3 consecutive 
days and if there is no big difference --> Bottle!
He also says that the beer should darken & clear out at
this time.

My questions:   

So far, I've been very careful about sanitation (sterilization)
Can I remove the fermentation lock and _POUR_ the beer out
of the carboy for S.G. readings without worring about con-
tamination?

How long should I wait for the beer to clear out.  Mr. Pap(etc)
says the beer can sit in an "active fermentation lock" for
a month without affecting the flavor.  I've also heard that 
excess time will allow for the spent yeast to add "off" flavors
to the beer.


Any ideas?
Newsgroups: rec.crafts.brewing