HDTenEightyP/NetNews huggingface dataset:
From: deh@rocket.com (Dale E. Higgs)
Subject: Re: aluminum brew kettle
Organization: Rocket Research Company, Redmond WA
Distribution: na
Date: Wed, 9 Sep 1992 16:03:02 GMT

In article <Bu9wqF.7Ms@wrs.com> gak@wrs.com writes:
>In article 1308@tecsun1.etl.army.mil, blyler@tecsun1.etl.army.mil (Todd Blyler) writes:
>>What might be the effect of using an Aluminum stock pot for mashing and brewing
>>as opposed to stainless ? They are often much cheaper....
>
>I've always used an aluminum pot, with no ill effects that I can
>detect.  Lest I be accused of self-promotion, a couple of r.c.b/HBD
(...deleted for brevity...)
>gak

I don't care if I get Alzheimers... I won't know!   :)

-- 
 ____________________________________________________________________________
| Dale E. Higgs                                                             |
| Programmer/Analyst                                                        |
| Rocket Research Company                                   deh@rocket.com  |
| Redmond, WA                                               !uupsi!rrc!deh  |
Newsgroups: rec.crafts.brewing
From: prh@essence.demon.co.uk (Peter Humphrey)
Subject: Re: SG on double malting
Distribution: world
Organization: Distilled Essence of Life, The.
Date: Mon, 7 Sep 1992 21:07:22 +0000


In article <1992Sep7.022941.25296@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) writes:

>  
>  I of course, as the World's Greatest Brewer, simply muse on 
>  all this from my Olympian peak.
>  
 
I presume you meant "...from my Olympian pique"?
 
:-) 
 
Rgds

Peter Humphrey  |  prh@essence.demon.co.uk         | Voice 0932-343158
Woking, UK.     |  unionjack@cix.compulink.co.uk   | Data  0932-353948
From: abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim)
Newsgroups: rec.crafts.brewing
Subject: Re: "Dry" Beer?
Date: 9 Sep 92 14:36:06 GMT
Organization: Hughes Aircraft Colorado Engineering Labs

In article <binkley.715984267@beagle> binkley@boulder.Colorado.EDU (Jon Binkley) writes:
>abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim) writes:
>
>>since enzymes and engineered yeasts are not available to us, I suggest
>>fermenting mostly with your usual yeast, then pitch some champagne
>>yeast.  The champagne yeast should ferment out most of the stuff
>>that your ale yeast leaves behind.
>
>Is champagne yeast really more attenuative than standard brewer's yeast,
>or is it just better able to withstand higher alcohol levels?

yes on both.  I think champagne can ferment everything that lager yeast
can, and more.  It also has a tendency to get VERY dry at lower alchahol
levels.  i.e. a 9% pot. alchahol mead will often ferment to 0.992
with champagne yeast.   I'm told that champagne yeast shoudl conk
out around 18% alchahol.  However, i have found that as ahchahol
level increases, attenuation decreases.  so, on stronger must, 
like 17% pot alchahol, the yeast should be able to go totally dry,
like 0.992, but i find that it will conk out at 1.003 or so.
(Still too dang dry for me!)

  I was planning to do this for a guinness clone.  (I want the stout
REAL dry so i can make black & tans)

        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: us279764@mmm.serc.3m.com (Philip . Miller)
Subject:  Big Brewers (was High Gravity)
Organization: 3M Company
Date: Tue, 15 Sep 92 18:53:54 GMT

> American big beer, simply does NOT taste like beer.

>> Like it or not it is brewed freom malt, grains, hops, yeast and water
>> and defintiely fits any defintion of beer that I've seen.
 
 > Definitions do not make for a tasty product.  I suspect there is only
 > enough of the stuff to meet the requirements of the accuracy in
 > labling laws.  It's the old "how much soup can you make from one
 > chicken" problem.



 Jack, what you're implying is that American brewers are trying to
 pull one over on the public.  That, in essence, they would sell us
 water and call it beer if only they could find a way around the
 labelling laws.

 I maintain that the Big Brewers are guilty of nothing more than
 trying to make money.

 Imagine for a minute, that Miller _could_ call water "beer" and they
 marketed it as Miller Mega Lyte.  Who would buy it?  Nobody.  Even the
 average American beer drinking Joe isn't _that_ stupid.  I mean, he may
 try to use his lawn mower as a pair of hedge clippers and slice off his
 fingers, but his isn't gonna pay $3.50 for a six pack of water...

 So why do American brewers continue to make an insipid product with
 barely any malt or hops flavor?  Because the American public buys
 it.  And apparently they even _prefer_ it! (It's not like they don't
 have access to better beer; Sam Adams, Anchor Steam, Sierra Nevada, and
 a host of imports are relatively easy to get a hold of.)

 So the worst the Big Guys can be accused of is catering to the
 horrendous taste of the American public.  Sure, they'll try to cut
 corners and use rice/corn adjuncts anywhere they can but the bottom
 line is:  somebody has to buy it.  If it truly tasted like sh-- to the
 people standing in the check-out line, they'd buy something else no
 matter how cheap the sh--y stuff was.  Even if Budweiser was 25 cents
 case I know _I_ wouldn't go out and buy it -- well except to get the
 bottles, of course...

 I suppose the question is:  why do Americans like such awful stuff?
 American Chinese cuisine is awful, American Mexican cuisine is awful,
 and American style lagers are awful...  Why is it that Americans don't
 like any flavor in their food and beverages (besides sugar)?

 But I don't believe for a minute that Taco John's, Taco Bell, and Chi
 Chi's all _conspired_ together to sell tasteless Mexican food made with
 inferior ingredients to the American public.  If people eat the stuff,
 it's because they must want to.

 And that's the way it is with American beers, too.  I don't like the
 average American beer any better than you do, but the only people
 "forcing" cheap beer on the American public _is_ the American public.

 If every beer drinker in the United States suddenly stopped buying
 Budmilloors and started buying Baderbrau (to pick Jack's favorite), you
 can bet your last homebrew that the Big Boys would start brewing
 Baderbrau imitations within a week.
 
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: Cajun cooker for cheap?
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Thu, 10 Sep 1992 19:10:53 GMT

In article <1992Sep9.215002.5181@mmm.serc.3m.com> us279764@mmm.serc.3m.com (Philip . Miller) writes:
>
> I'm looking for a >100,000 BTU Cajun Cooker/King Kooker type burner
> and I'd really like to spend less than $50.  Anybody know where I can
> get one?

I knew a guy who was a balloon pilot.  (What a ride!  (The balloon, not
the guy.)  If you haven't gone up in a hot air balloon...do it!)  He
said his burner put out two million BTU when it was wide open, and I
believe him.  (When you inflate a balloon, the assistants have to hold
the mouth of the envelope open while a fan blows cold air in, and the
pilot stands well back (of course...he's no fool) and fires up the
burner to heat the air.  It's HOT!)

Mount one of those things upright, attach a couple of tanks of
propane...you could probably boil 15 gallons of wort in a second and a
half.

Hmmm...

gak

---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4
          To sight it must ring clear as a bell, it must snap
          in the ear, feel pleasantly sticky between the fingers,
          smell fresh and tempting and taste heavenly.

From: benji@hpfcso.FC.HP.COM (Jeff Benjamin)
Date: Fri, 4 Sep 1992 20:46:26 GMT
Subject: Re: using fruit juices in ale
Organization: Fat Wanda's Brewery & Recording
Newsgroups: rec.crafts.brewing

> When I went to check it out, all I could find was 100% cherry juice.
> I was going to use about 5 lbs of cherries for a 5 gallon batch.  If I
> were to use this cherry juice instead, how much would be approximately
> equivalent?

I made a Christmas cherry beer last year using 4 qts of Knudsen's 100%
pure cherry juice for 5 gals.  That seemed a bit much; the cherry flavor
was overwhelming.  You might try about 3 qts.

Also, use a light beer for the base.  Wheat beers work especially well
with fruit.

----
Jeff Benjamin                               benji@hpfcla.fc.hp.com
Hewlett Packard Co.                         Fort Collins, Colorado	
"Midnight shakes the memory as a madman shakes a dead geranium."
					    - T.S. Eliot
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Re: Newbie question
Date: 9 Sep 92 20:25:56 GMT
Organization: University of Notre Dame, Notre Dame

In article <1992Sep9.185301.23827@mahendo.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>
>I've got a question concerning my first batch (wheat beer).  I'm
>supposed to rack it after five days and continue fermenting for another
>five before I bottle.
>
>The question:  I've had trouble keeping the temperature between 60
>and 66 degrees.  It's been more like 66 to 72 degrees.  I'll be
>exceedingly busy on the day I'm supposed to rack the beer.  Would


Weizens should really be fermented over 70, and homebrew batches never
follow any schedule but their own till your techniques are very
consistent.  Rack it the day after.

>it be ok to rack it a day early?  I know the bottling will have
>to wait until it's completely fermented out, but what about the
>racking?
>

Do you want a Hefe Weizen?  If so don't leave it sitting in a fermenter
for 2 weeks, but a day or two never affected any batch of homebrew
much :-).

>
>Ooops, another question.  
>I used a plastic pail for the primary fermenter and still had a ton
>of gunk come out the fermentation lock.  The lock is still in place
>though but extremely cruddy.  Should I wash this before going to
>the secondary fermenter and risk air contact with the beer?  Should
>I use a blow-off tube next time?
Leave it.  Fermentation locks get cruddy when you have insufficient headspace,
but so long as you have some, shouldn't clog.  On a plastic bucket the
worst that could happen is a loose lid and scum on the floor even if it did.
Some people risk air contact to skim scum off anyway, and many commercial
brewers use open fermenters.  Whatever you prefer.

>Julie


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: gummitch@techbook.com (Jeff Frane)
Subject: Ted Manahan--Send E-Mail!
Summary: I need to reach Ted Manahan
Keywords: Ted Manahan Address
Organization: TECHbooks of Beaverton Oregon - Public Access Unix
Date: Thu, 10 Sep 1992 22:23:20 GMT

Ted (well, if you're not Ted, what are you doing reading this?),

No big deal but please send me a note; I have lost your e-mail address
and have a quick question for you. 

Jeff Frane

-- 
gummitch@techbook.COM  Public Access UNIX at (503) 220-0636 (1200/2400)
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Newsgroups: rec.crafts.brewing
Subject: Re: First all-grain brew a disaster (comments and questions)
Date: 14 Sep 92 20:03:34 GMT
Organization: X Consortium, MIT Laboratory for Computer Science

arf@ddsw1.mcs.com (Jack Schmidling) writes:

> Ignore the experts and use boiling water next time.
> 


Yes if you like really astringent beer, do this. 
Perhaps a better alternative is to get a grain bag to set into 
your duoble bucket system. These bags insure that your grain 
won't clog the holes in your false bottom, and you can if necessary
lift the whole grain bed up by lifting the bag up some. 

However no one other than Jack will recommend you sparge with boiling water.


	JaH

--
Hopfen und Malz, Gott erhalts
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Top Ten Reasons to Homebrew...
Date: Wed, 9 Sep 92 23:44:46 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


Top Ten Reasons to Homebrew

-- a first attempt (original).

Clever modifications and comments are welcome.

------

10) Few other hobbies encourage microbiologists to acquire welding
skills.

9) Tangy smell from fermenter in closet is more interesting than smell
from socks alone.

8) Somebody has to drink that 100 gallons of beer every year, too.

7) Hope that with enough practice your girlfriend/SO/spouse will someday 
like the taste of hops and/or the smell of boiling wort.

6) Running delivery hose through house to wet bar is more fun than,
say, installing your own phone wiring.

5) Electrifying realization that Goddard must have had a carboy airlock 
plugged with raspberries.

4) Learning how to pronounce "gueuze."

3) Substituting "fuck" for "drink" in Michael Jackson's essay, "What 
is Drinkability?" a la George Carlin.

2) Jack.

And, finally,

1) Many opportunities to meet other white male professionals with 
facial hair.

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
v   v  sssss | Certified Guru: all-grain brewing,| 2102 Ryan's Run East
 v v  s   s  | C, synthesizer comp & arranging,  | Rt 38 & 41
  v    sss   | photography. Also not a bad cook. | Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: rec.crafts.brewing
Subject: Re: Misc. Questions
Keywords: priming, carbonation, sterilization
Date: 9 Sep 92 19:25:16 GMT
Organization: MITRE Corporation, McLean  VA

In article <7SEP199221015111@cl2.cl.uh.edu>
 csci180b@cl2.cl.uh.edu (Bill Fay) writes:

>1)  How much care should I give in sterilizing my bottles while bottling?
>I've tried the standard bleach solution but its kind of a pain finding a
>place to soak 50+ bottles at one time.

As I see it, there are two basic ways to make that job easier:

1. Assuming they are all clean, just put them in the dishwasher and run a 
rinse and heated dry cycle.  The hot water and steam resulting from the 
heated dry seems to do a good job of sanitizing all *my* bottles.

2. Invest in a bottle tree, which usually allows you to rinse a bottle in a 
sanitizing solution and then hang it on a peg to air dry.  That way you can 
reuse the sanitizing solution among bottles.

>3) ...  Now the problem:  It also never fails
>that if I don't pour, someone dumps the entire bottle into a glass, yeast 
>fallout and all.

Well, I don't know about kegging equipment, but since I have started using a 
secondary for several weeks, then a bottling bucket, the sediment in the 
bottles has been negligible.  I have even had people who never tasted 
homebrew before drink mine from the bottle, without ever knowing there was 
yeast sediment in there of some sort.

>4)  My wife unfortunately doesn't drink beer.  Never has.  She has never even
>tasted my brew.  She sometimes drinks wine and once in a while a blended 
>drink.  How can I get her to try my beer?  Now the $64,000 question:  How do
>I get her to LIKE my beer?

Make some of the sort she would like if she didn't mind beer.  If she likes 
coffee, make a coffee beer.  If she likes chocolate, make a chocolate beer.  
If she really likes raspberry, make a raspberry ale [something I do every 
year--tastes great].

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Misc. Questions
Date: Tue, 8 Sep 92 01:18:48 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <7SEP199221015111@cl2.cl.uh.edu> (rec.crafts.brewing), csci180b@cl2.cl.uh.edu (Bill Fay) writes:
) 1)  How much care should I give in sterilizing my bottles while bottling?
) I've tried the standard bleach solution but its kind of a pain finding a
) place to soak 50+ bottles at one time.
You can just rinse them with the bleach solution and let them sit
for 10 minutes.  Many folks then rinse the bottles.  Rising with tap
water is OK.  It is not stuff in your tap water that will spoil your
beer--it is stuff floating in the air in your kitchen.

) 2)  What is a good (legal) source for [Cornelius kegs].
A homebrew shop.  You will also see addresses of mail-order outfits
posted here periodically.

) 3)  All of my friends like to drink my beer and I don't mind taking a cold 
) case to a party once in a while.  But, it never fails that someone says "Hey
) So-in-so, come try some Bill Beer!".  Now the problem:  It also never fails
) that if I don't pour, someone dumps the entire bottle into a glass, yeast 
) fallout and all.  ... [can I force-condition my beer like the big boys?]
Naturally conditioned beer keeps better.  But you can bottle *very
cold* undisturbed conditioned beer from your Cornelius keg tap just as 
if you were bottling normally.  The beer can be either naturally
conditioned or force-carbonated.  The resulting bottled beer may
not have as much fizz as you'd prefer, or then again it may.

) 4)  My wife unfortunately doesn't drink beer.  Never has.  She has never even
) tasted my brew.  She sometimes drinks wine and once in a while a blended 
) drink.  How can I get her to try my beer?  Now the $64,000 question:  How do
) I get her to LIKE my beer?
Get her to try lambic or other fruit beers.  Then make some fruit beer
of your own.  You could also start making mead or wine.  In any event,
start her with lightly hopped beers before hitting her with the Sam
Adams imitations.  Strongly hopped beer, no matter how wonderful it
tastes to you and me right now (he says, sipping a Grant's IPA), is
an acquired taste.

Good luck!

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
v   v  sssss | Certified Guru: all-grain brewing,| 2102 Ryan's Run East
 v v  s   s  | C, synthesizer comp & arranging,  | Rt 38 & 41
  v    sss   | photography. Also not a bad cook. | Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
Newsgroups: rec.crafts.brewing
From: devine@olympus.CS.Berkeley.EDU (bob devine)
Newsgroups: rec.crafts.brewing
Subject: Re: aluminum brew kettle bottom with rest SSteel
Date: 14 Sep 1992 21:49:34 GMT
Organization: University of California, Berkeley
Distribution: na
NNTP-Posting-Host: olympus.cs.berkeley.edu
X-Newsreader: Tin 1.1 PL3

erbachgm@bcarh2a3.bnr.ca (Gary Erbach) writes:
: I am thinking about getting a Stainless Steel pot and was phoning a few
: restaurant supply stores in town. The cheapest one that I have found so
: far has an aluminium clad bottom on it.
: 
: Will this be a problem (melting) with the high heat needed to boil
: on a stove top or gas flame?

No problem with aluminum.  Aluminum has a melting temp of about 1200 F
(if I remember correctly).  Unless you are using an acetylene torch
to heat your pot, any flame will have its heat spread quickly
enough throughout the pot that you won't be able to melt it.

The reason for the aluminum cladding is its greater and more even heating
so that you should suffer less scorching.

Bob Devine
Newsgroups: rec.crafts.brewing
From: klett@ghill.enet.dec.com (Michael Klett)
Subject: Re: oxidation and straining hops
Organization: Digital Equipment Corporation
Distribution: na
Date: Tue, 15 Sep 1992 19:13:42 GMT


In article <BuL6rt.4L3@news.dtc.hp.com>, peterm@dtc.hp.com (Sweet Pete) writes...
>1.  Oxidation.  Papazian in all his recipes talks about boiling the extract
>with about 1.5 gallons of water and then pouring this immediately into a
>fermenter which has cold water in it.  Do I risk an oxidation problem doing
>this?  I seem to remember articles saying this is not such a good idea.

I've done this many times (5) and not noticed a problem - maybe I don't
know what oxidation tastes like but then a lot of others don't either. :-)
I have learned that ice and cold water in the sink is an EASY thing to do.

>2.  Straining hops.  I plan to use hop pellets (or should I seek leaf hops?)
>and am wondering what the best way to strain them out is.  Does it work to
>put them in a muslin bag in the boiling wort?  Otherwise, does an ordinary
>kitchen strainer work ok?

I use pellet hops and I don't strain.  They settle out with the hot break,
cold break, and trub.

>3.  What about "cold break"?  Am I risking infection by leaving the boiled
>wort to cool (maybe overnight) in a stock pot with the lid on?

You should be fine.

Mike
From: alh@tekig1.PEN.TEK.COM (Al Hooton)
Newsgroups: rec.crafts.brewing
Subject: Re: Great idea but....
Date: 4 Sep 92 22:14:42 GMT
Organization: Tektronix, Inc., Beaverton,  OR.

In article <1992Sep4.161349.12501@pslu1.psl.wisc.edu> gorski@pslu1.psl.wisc.edu (Tom Gorski) writes:
>In a few articles now,
>
>Jack Schmidling says:
>
>   Bzzzttt!!!
>
>While Al Korzonas says:
>
>   Thppppppt!
>
>Attention to the both of you:
>
>  ENOUGH CHILDISHNESS ALREADY!  Please take it off-line--permanently!
>
>--TG

	I second the motion...  why is it that the rest of us can do
this in private?  I have been involved in several private flame-wars in the
last few months.  I simply do not understand why these two individuals
feel it necessary to let the whole world watch theirs...

	LISTEN: WE'RE NOT INTERESTED IN WATCHING TO YOU BICKER!

Thank-you.

-------------------------------------------------------------------------------
     Led Zepplin didn't write tunes everyone      | Al Hooton, SW engineer ???
  liked - they left that for the Bee Gees!        |     T&M Telecom Products   
                                                  | Tektronix, Inc.          
                                                  | (503) 627-4216 (wk)
  - Wayne Campbell, "Wayne's World"               | (503) 626-6849 (hm)
                                                  | alh@tekig1.pen.tek.com
Newsgroups: rec.crafts.brewing
From: jpc@philabs.philips.com (John P. Curcio)
Subject: Re: One mans rose...
Organization: Philips Laboratories, Briarcliff Manor, NY.
Distribution: all
Date: Mon, 7 Sep 1992 19:22:59 GMT

In article <Bu7rsn.9EC@mentor.cc.purdue.edu> esharp@sage.cc.purdue.edu (Edwin Sharp) writes:

>With the start of a new school year, new people move into the apartment 
>complex.  Unfortunatly, my new neighbors are dry as toast and threatened 
>to call the local police if I kept "disturbing their peace by inflicting 
>the stench of a brewery upon them." Short of finding another brew site, 
>I was wondering if it would be possible to  brew without the wonderful 
>aromas involved.  Any hints?


Oh, come on!!!  They can't be serious!!  I LOVE the smell of beer
brewing in the morning....

Anyhow, I am no lawyer, but I think disturbing the peace is a
noise-related thing, and I don't know of anyone ever arrested for
offensiveness of odor (although my girlfriend wanted to call the cops
on me a few times after Indian food...).  I'd diplomatically tell them
to shove it.

-JPC

-- 
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
John P. Curcio                  Go Bruins!                 Philips Laboratories
jpc@philabs.philips.com                                    345 Scarborough Road
(914) 945-6442                                       Briarcliff Manor, NY 10510
Newsgroups: rec.crafts.brewing