HDTenEightyP/NetNews huggingface dataset:
From: EAGUADO@sdsu.edu (Ed Aguado)
Subject: Re: Stuck fermentation
Organization: San Diego State University
Date: Tue, 21 Jul 1992 16:03:55 GMT

In article <76286@ut-emx.uucp> smcdow@utexas.edu (Stuart McDow) writes:



>In article <1992Jul18.194338.5942@maccs.dcss.mcmaster.ca> Ross Niebergall,
>rsn@maccs.dcss.mcmaster.ca writes:

>>I am having a problem with stuck fermentation with a batch of
>>Pale Ale.  I pitched the yeast at about 70 degrees F, and it
>>actively fermented for about 2 days, and then stopped completely.
>>After about 6 days the gravity was at about 1020, and there was still
>>no activity.  So I racked it into a carboy, and repitched it with
>>more yeast, and about 24 hours later, added some yeast nutrient.
>>It has been another 3 days, and still no signs of fermentation.
>>I plan to try and repitch it again, but what could have gone
>>wrong?  Am I wasting my time with this batch?  Is it likely that
>>it is infected with bacteria?
>>
>>All help is appreciated,
>>Ross

>From my brother who's never had a bad batch: (lldav@utxdp.bitnet) 
>"Taste it. If it tastes like beer, bottle it." 

>It's not uncommon for fermintation to stop after the third or fourth day. 1020
>seems high...I don't know if pitching any more yeast will help. Taste it; no
>one's ever died from bad beer. If it tastes foul, then probably you've got some
>kind of infection. Infection could have started in a number of ways. It could
>be that you didn't cool to 70 degrees quick enough, this is a perfect time for
>invasion. It could be that your fermenter, etc. wasn't sterile. 
> 

>Replies to lldav@utxdp.bitnet (David McDow)

> smcdow@utexas.edu    | 1. Theatre is Life.         |      Less Jesus       |
>    I disclaim,       | 2. Film is Art.             |     More Madonna      |
>  therefore I am.     | 3. television is furniture. |    **************     |
>           There is no such thing as software 'engineering'.


For some reason this happens to me rather frequently.  What works for me is 
that I simple swirl the fermentor around for a few seconds.  It seems the 
mixing action gets the yeast back in contact with the sugars to be broken 
down.  Fermentation usually resumes within seconds.  Good luck.
From: cooper@seismo.CSS.GOV (Dale Cooper)
Newsgroups: rec.crafts.brewing
Subject: chill haze
Date: 30 Jul 92 13:44:49 GMT

Fellow Swillbellies:

Can anyone out there tell me what causes chill haze?  I'm a relative newbie
brewer with six batches under my belt.  I am confounded by this phenomena
and would like to find out what causes it and how it can be avoided.  I've
gone the Irish Moss route to no avail.  The batches thusfar have been partial
mashes.  Perhaps my crushing has been a bit excessive.  Any suggestions?

BTW.  I do own TNCJoHB but it's out on loan to yet another future brewer  :(

Dale Cooper
Center for Seismic Suds			"why ask why? drink homebrew..."
Arlington, VA
Newsgroups: rec.crafts.brewing
From: john_palkovic@ssc.gov (John Palkovic)
Subject: Re: Stuck fermentation
Cc: lrj@cs.cornell.edu,eaguado@sciences.sdsu.edu
Organization: Medium Energy Booster RF, SSCL
	<EAGUADO.29@sdsu.edu> <1992Jul21.192927.25124@cs.cornell.edu>
Date: Tue, 21 Jul 1992 23:15:37 GMT

>>>>> "Lew" == Lew Jansen <lrj@cs.cornell.edu> writes:

Lew>   However, what I do is as follows:
Lew> ...
Lew> In both cases, I put a stopper on the carboy, sort of tilt it
Lew> on edge and shake/swirl h*ll out of it.  This action plus the
Lew> splashing of the wort going in produces a couple inches of
Lew> foam.  After this, I pitch the yeast (600ml starter) and
Lew> swirl/shake it to mix everything up well.

Two other ways to achieve good wort aeration. The wort should be
chilled before aerating it, preferably below 80F.

The first way is to siphon into a funnel which is sitting on your
fermenter opening. Not too small or you may overflow it. I have one
that rests nicely on my polycarboy and also fits the hole in my
bucket lid. It is made of blue plastic, I bought it in a brewshop.

If you direct the wort stream against the side of the funnel, the
wort will fall into the the fermenter in a spinning stream that
tends to break up as it falls. This aerates the hell out of the
wort.

The second way (not my idea) is to take a length of soft copper
tubing, say 3-6". This should fit snugly in the end of your siphon
hose.  Drill 3 or 4 small holes (I used a 1/16 drill bit) in the
side of the tubing. The placement of the holes is important, you
probably want to give the air some length of tubing to mix with the
wort in the pipe.  Insert this into the end of your siphon hose.
The wort will entrain air as it moves out the end and thus become
aerated.  Letting it fall into the fermenter doesn't hurt, either.

keeponbrewin',

-John
--
john_palkovic@ssc.gov
The SSC, the DOE, and the URA are not my mother.
Newsgroups: rec.crafts.brewing
From: lrj@cs.cornell.edu (Lew Jansen)
Subject: Re: Stuck fermentation
Organization: Lab of Atomic and Solid State Physics, Cornell University
Date: Tue, 21 Jul 1992 19:29:27 GMT

In article <EAGUADO.29@sdsu.edu> EAGUADO@sdsu.edu (Ed Aguado) writes:
>How do I assure sufficient aeration?
>
>Ed Aguado
>Internet:  EAGUADO@SCIENCES.SDSU.EDU

Ed,

  Thanks for the email address.  I figured that this may as well go to
the net though, as that's where this discussion started.

  It's sort of tough to say what you are specifically doing "wrong"
without knowing exactly what you're doing.  This of course also means
that my guess at insufficient aeration is exactly that, a guess.
(I'm also waiting for js to chime in with a comment about the problem
being your sparge temperature... :)

  However, what I do is as follows:

  If it's an all-grain batch, I've chilled the wort to pitching temp.
while still in the pot.  Thus, I don't worry that much about oxidizing
hot wort, and let the end of the siphon tube sit above the level of
wort, splashing it as it transfers.

  With an extract batch, I've chilled the wort to ~120F, then use a
funnel to dump the hot wort into the cold water, thus it splashes a
bit as it mixes.  I could probably do better were I to siphon it, as
there may well be some problems with the hot wort contacting the air
as it falls.

  In both cases, I put a stopper on the carboy, sort of tilt it on
edge and shake/swirl h*ll out of it.  This action plus the splashing
of the wort going in produces a couple inches of foam.  After this, I
pitch the yeast (600ml starter) and swirl/shake it to mix everything
up well.

  I think what helps in these cases is that I use a 23 liter glass
carboy for the primary with 5 gallon batches.  The nasty gunk sticks
to the shoulders, but doesn't reach the fermentation lock.  This also
gives me enough headroom to really aerate the wort.

-- 
    -- Lewis R. Jansen, N2KNV            lrj@helios.tn.cornell.edu
    LASSP/LNS Systems Manager                (607) 255-6065
    Station Manager: W2CXM Cornell University Amateur Radio Club
            "You can't fight in here, this is the War Room!"
Newsgroups: rec.crafts.brewing,alt.beer
From: matt@ra.oc.com (Matthew Lyle)
Subject: Re: Beer dispute?
Organization: OpenConnect Systems, Dallas, TX
Date: Fri, 31 Jul 1992 21:30:16 GMT

spgreg@mars.lerc.nasa.gov (Greg Macrae) writes:
>In article <Jul31.135716.36172@yuma.ACNS.ColoState.EDU>, copeland@lamar.ColoState.EDU (Jeffrey Copeland) writes...
>>In article <wsuqoB1w165w@hophead> zen%hophead@canrem.com (Nick Zentena) writes
>>>                4) Since a second problem is that the
>>>                Ontario government will not allow price
>>>                competion without some sort of a floor price
>>>                is there unfettered price competion in all
>>>                US states?
>>Dont know
>No, many states, Ohio included, have State Minimum prices for beer.  Many 
>states have no minimum prices.  Some, like Texas, restrict beer sales to 
>certain times during the week and have dry counties, where no beer can be
>sold at all.  The only thing I have seen that all states share is a very 
>confusing system of regulating access to alcoholic beverages.  

Texas restricts beer sales on Sundays and some national Holidays.  (Wasn't
that long ago we had blue laws)  It actually gets far more confusing trying
to remember if you are in a wet area or not.  In Dallas parts of the city are
totally wet, parts are totally dry, then there are some parts that are 
somewhere in the middle!

-- 
Matthew Lyle                                           matt@oc.com
Technical Support Specialist                           matt@utdallas.bitnet
West/SW/SE/Mid Atlantic Region (*Phew*)
OpenConnect System, Dallas, Texas                      (214) 490-4090
Newsgroups: rec.crafts.brewing
From: dmm0t@holmes.acc.Virginia.EDU (Dave Meyer)
Subject: storing specialty malts
Originator: dmm0t@holmes.acc.Virginia.EDU
Organization: University of Virginia
Date: Thu, 30 Jul 1992 15:36:56 GMT


Is there any particular way I ought to be storing specialty malts
(e.g. chocolate malt or black patent)?  I'm fairly new to homebrewing,
and I just made my first batch that included specialty malts in
addition to extracts.  Since I'm not likely to use up the left over
specialty malts for a while, I'd like to know the best way to store
them.  Refrigerator?  Cool, dry, dark place?

		Thanks,
			Dave

-- 
David M. Meyer                             Mechanical & Aerospace Engineering
dmm0t@virginia.edu                         University of Virginia
dmm0t@rincewind.mech.Virginia.EDU (NeXTmail)
From: root@mordor.com (Chris Mauritz - SysGod)
Newsgroups: rec.crafts.brewing
Subject: Trub
Date: 26 Jul 92 15:22:36 GMT
Organization: Mordor - Public Access Unix - Jersey City, NJ.

Along with most people, I have developed the habit of racking the
primary after a few days to get the brew away from that nasty
substance lovingly known as trub.  Well, due to circumstances
beyond my control, (I was duped rather suddenly into a long
business trip) I had a batch that didn't get racked for 2 1/2
weeks.  I just got a taste of it as I racked it into the
secondary and it doesn't seem to have suffered.

Question:  Is 2-3 weeks contact with the trub OK or did I get
           lucky?

Best regards,

Chris

------
Christopher Mauritz                   | You ask me to enter
root@ritz.mordor.com                  | But then you make me crawl
root%ritz.mordor.com@spcvxa.spc.edu   | And I can't be holding on...
{backbone}!rutgers!spcvxb!ritz!root   | -U2-
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.crafts.brewing
Subject: Re: Use of herbs in brewing ?
Date: 28 Jul 92 11:36:16 GMT
Organization: Sterling Software IMD, Vienna, Va.

As an herb grower, is there any good recipes out there that use fresh herbs?

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
Newsgroups: rec.crafts.brewing
From: reynolds@spot.Colorado.EDU (REYNOLDS BRIAN LEE)
Subject: red ale recipe sought
Followup-To: reynolds@spot.colorado.edu
Summary: extract recipe
Keywords: please
Organization: University of Colorado, Boulder
Distribution: usa
Date: Wed, 22 Jul 1992 20:19:48 GMT



Hi

I am new to brewing and since i have a few batches
in the fridge already i would like to solicit a recipe
for a red ale.  My favorite kind of beer.  I am looking 
for an extract/specialty grain recipe (no mashing) to
imitate beers like:  Chicago Legacy Red Ale, Red Rocks Red
(Rock Bottom Brewery, Denver), or Red Robin Red Ale (Boulder
Brewery).

thanks 

bri
reynolds@spot.colorado.edu
From: devenzia@euler.jsc.nasa.gov (John DeVenezia)
Newsgroups: rec.crafts.brewing
Subject: Re: How do _you_ pronounce "Wyeast"?
Date: 27 Jul 1992 22:51:36 GMT
Organization: LESC

In article <64467@hydra.gatech.EDU>, tynor@prism.gatech.EDU (STEVE TYNOR) writes:
> 
> I say "why-yeast", though I can't justify that.  Is there a "right way"
> to pronouce "Wyeast"?
> 
> =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
> Look out! There are llamas!
>                      
>     Steve Tynor
>     Georgia Tech Research Institute
>     tynor@prism.gatech.edu
> 
> 

I can justify it.  It's easier to say the "double-u yeast".
See, I justified it.

John DeVenezia
no sig.
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Which 2 row lager malt?
Date: 23 Jul 92 16:36:53 GMT
Article-I.D.: news.1992Jul23.163653.15176
Organization: University of Notre Dame, Notre Dame

I am about to do a full mash and will be purchasing lager malt from the 
Malt Shop in Cascade, Wisconsin.  They sell Briess and Screier for $0.98
and Klages or imported British and German malts for more ~$1.30-$1.40.
Waht recommendations do full mashers have?

I will be buying it milled (no mill yet).  I reckon the 3 days or so
UPS delivery will take shouldn't be a problem, or will it?


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: rp9780@mexico (Rudyard A K Porter)
Subject: Re: chill haze
Organization: Medtronic, Inc.
Date: Fri, 31 Jul 1992 14:37:47 GMT


cooper@seismo.CSS.GOV (Dale Cooper) writes:
: Fellow Swillbellies:
: 
: Can anyone out there tell me what causes chill haze?  I'm a relative newbie
: brewer with six batches under my belt.  I am confounded by this phenomena
: and would like to find out what causes it and how it can be avoided.  I've
: gone the Irish Moss route to no avail.  The batches thusfar have been partial
: mashes.  Perhaps my crushing has been a bit excessive.  Any suggestions?
: 
: BTW.  I do own TNCJoHB but it's out on loan to yet another future brewer  :(
: 
: Dale Cooper
: Center for Seismic Suds			"why ask why? drink homebrew..."
: Arlington, VA


As I understand it, Dale, the #1 cause of chill haze is brewing in the
presence of excessive proteins.  Much of that initial sediment, called
Trub, that appears at the bottom of your fermenter about an hour after
you added the boil, much of this is proteins settling out.  What I do
is use two carboys, each sterilized well.  I pour the boil into one
with enough cold water to fill to 4 or 5 gal, then stir vigorously.
Then I let the wort sit for an hour or until the Trub has settled
completely out.  From this point, I siphon into the other carboy,
leaving the Trub (or as much as possible) behind.  Since I started
this technique, I have not had a chill haze problem.  

Now, being my nature, come the questions...
Q. Does any one else do this?
Q. Have you had the same results (ie. no chill haze problem)?
Q. Anyone have another method?


Well Dale, keep on brewin'.

--
*******************************************************************************
Rudyard Anderson Knox Porter             *  Life's but a stumbling shadow,
rp9780@medtronic.com                     *  Full of sounds of beer glasses,
Minneapolis, Minnesota                   *  Signifying everything!  
                                         *     1st draft, MacBeth
*******************************************************************************
From: dougd@uts.amdahl.com (Douglas DeMers)
Newsgroups: rec.crafts.brewing
Subject: Re: carbonation
Date: 31 Jul 92 17:24:13 GMT
Organization: Amdahl Corporation, Sunnyvale CA

In <1992Jul30.192814.2244@noose.ecn.purdue.edu> redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc) writes:

>Now for a question on carbonation:
>What could cause the following:

[...]
>Beer1:
>Mash/extract Pale Ale, Whitbread Ale yeast, 3/4-7/8c corn sugar to bottle
>Approx. 2-3 mo old OG: App 1.045  FG:1.018? (in this area)

>?. Pouring VERY slowly in any glass after about two months filled the glass
>   with foam and about 1/4" beer! Pouring was a 15 min. process. When the
>   glass was full of beer, STREAMS of bubbles would rise everywhere VERY 
>   vigorously.

>Differences between this and previous batches (with no problem):

>Beer had the same level of carbonation after 1 week that usually takes
>me 3-5 weeks to get. When they could still be poured, the head would
>actually grow for 5-10min before it started to shrink.

This is the behavior I would expect for _dry_ Whitbread Ale yeast (not
the Wyeast version), especially with that amount of corn sugar.  I
don't know why this is so, but I've been told by Those That Know that
the dry Whitbread Ale yeast tends to behave in this manner.  The one
and only dry yeast batch I have done (as a yeast comparison experiment)
had this exact behavior.  I routinely poured a 12 oz bottle into a
half-gallon pitcher and the foam would come right to the top.  About
5-10 minutes later, the foam had subsided enough to pour into the beer
glass.

Very careful pouring down the side of the glass could fill a normal
beer glass without foaming up, but the resulting beer was too highly
carbonated for me.  Stirring with a spoon to release the excess
carbonation helped some, but it was never satisfactory to me.

I'd recommend either reducing the amount of corn sugar or switching to
pure culture (liquid yeast).
-- 
Douglas DeMers,      | (408-746-8546) | dougd@uts.amdahl.com
Amdahl Corporation   |                | {sun,uunet}!amdahl!dougd
  [It should be obvious that the opinions above are mine, not Amdahl's.]
  [               Amdahl makes computers, not beer.                    ]
From: jj@alice.att.com (jj, copyright curmudgeon)
Newsgroups: rec.crafts.brewing
Subject: Re: What do you call this?
Date: 30 Jul 92 14:58:38 GMT
Article-I.D.: alice.23362
Reply-To: jj@alice.UUCP (jj, copyright curmudgeon)
Organization: NJ State Home for Bewildered Terminals

In article <1992Jul29.190441.20554@mcnc.org> roy@mcnc.org (Subhash Chandra Roy) writes:
>Just finished brewing a barley wine strength braggart (sp?).  I really
>don't know what style the ale actually is though.

You forgot to tell us something, a very important something:

HOW DOES IT TASTE?  

:-)
-- 
 Bush    *Copyright alice!jj 1992, all rights reserved, except transmission
   vs       *by USENET and like free facilities granted. Said permission is
 Clinton  --    *granted only for complete copies that include this notice.
 Just Say !NO!       *Use on pay-for-read services specifically disallowed.
Newsgroups: rec.crafts.brewing
From: john_palkovic@ssc.gov (John Palkovic)
Subject: Re: Where can I find the FAQ?
Summary: How to get the FAQ list for rec.crafts.brewing
Supersedes: <49jbhJ8hHKY@lupulus.ssc.gov>
Organization: Medium Energy Booster RF, SSCL
	<49jbhJ8hHKY@lupulus.ssc.gov>
Date: Wed, 29 Jul 1992 01:30:36 GMT
Expires: Tue, 6 Oct 1992 22:00:00 GMT

To access the FAQ for this newsgroup - send email to
homebrew@lupulus.ssc.gov with FAQ in the subject. E.g., on a un*x
system you could do

	mail homebrew@lupulus.ssc.gov
	Subject: FAQ
	.
	EOT

Actually, the match is case-insensitive so faq will work, or fAQ,
or faQ, or ...

The FAQ I have is from June 1, 1992. I edited it so that it refers
to the new archive site for the HBD (sierra.stanford.edu).

-John
--
john_palkovic@ssc.gov
The SSC, the DOE, and the URA are not my mother.
From: slamb@milp.jsc.nasa.gov (Sean C. Lamb 335-6669 Loral)
Newsgroups: rec.crafts.brewing
Subject: 1992 Dixie Cup Homebrew Competition
Date: 27 Jul 1992 14:39:46 GMT
Distribution: na
Organization: Loral Space Information Systems


		  Announcing 
		the 9th Annual 
		  Dixie Cup 
	    Homebrew Competition

America's second largest homebrew competition  
will be held October 16 and 17, 1992 in Houston, TX.

The Dixie Cup is sponsored by the Houston Foam Rangers
Homebrew Club and DeFalco's Home Wine and Beer Supplies   
of Houston.  It is an AHA and HWBTA sanctioned competition.

Entries will be accepted in basically the same style
categories as those used for the AHA national competition.
The final list of styles will be published in the entry packet.
The entry fee will be $6.  Brewers are allowed to enter up to two
beers for each style.
 
The entry packet with information on the competion and associated 
happenings will be mailed the first week of August.

Beer entries will be due October 9.

To receive info on the Dixie Cup, drop me a note and I`ll
make sure that an info packet is mailed to you.

If you wish to go to the source, mail a request for an info
packet to:

	Dixie Cup 1992
	c/o DeFalco's
	5611 Morningside
	Houston, TX 77005
	Tel. (713) 523-8154 

Of course, all of the information in this post will be superceeded
by the official entry packet.


(really neat .sig compressed to save 
	bandwidth) --------------------> `
Sean Lamb (slamb@milp.jsc.nasa.gov)
From: slk6p@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Campden Tablets honey
Date: 27 Jul 92 15:52:16 MDT
Organization: Utah State University

In article <jdecarlo.169.711661094@mitre.org>, jdecarlo@mitre.org (John DeCarlo) writes:
> In article <1992Jul17.151833.13390@news.nd.edu>
>  ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
> 
>>In article <1992Jul16.231344.720@craycos.com> resch@craycos.com (David Resch) writes:
>>>
>>>My assumption was just the opposite, i.e., that the honey was NOT a sterile
>>>medium and this is why everyone boils it or alternatively, uses sulfites to
>>>sanitize it.
> 
>>I would guess that the syrupy nature of honey is too much for any cell
>>wall, but maybe mold spores could survive?
> 
> Not just mold spores, but also botulism spores, which is why honey is not 
> recommended for small children.
> 
> John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
> Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: ross@buhub.bradley.edu (Ronald Sikorski)
Subject: The Cats Meow?
Organization: Bradley University
Distribution: rec
Date: Thu, 23 Jul 92 01:02:08 GMT

Hello, I was just reading some past posts and came
across several referances to this. I know it's probably
been asked quite a few times but could some one tell
me where I might find a copy of this? 
If it would be possable could you e-mail a responce,
it would save bandwith and I may not get back soon
enough to the net. Thanks in advance!

--
____________________________________________________________________
|  'Another brilliant mind ruined by higher education.'            |
|  'The two most common things in the universe                     |
|   are hydrogen and stupidity.'                                   |
--------------------------------------------------------------------
| ross@buhub.bradley.edu                     (Steve)               |
--------------------------------------------------------------------
Newsgroups: rec.crafts.brewing
From: tachaimov@hou.amoco.com (Thomas A. Chaimov)
Subject: Re: Bere good for you?
Reply-To: tachaimov@hou.amoco.com (Thomas A. Chaimov)
Organization: Amoco Production Company
Date: Wed, 22 Jul 1992 13:41:43 GMT

  
>>According to a report in the journal
>>'Epidemiology', chasing oysters with a glass of wine or a cocktail [JM:
>>How about a homebrew?] can reduce the risk by a whopping 90% no matter 
>>how many oysters are downed. It's the first time anyone has shown alcohol 
>>can prevent [Hepatitis A].

Let's clarify this a little.  The study was based on fewer
than 100 people, and the chaser had to be at least 12 %
alcohol, I think, (excludes most of the beer I've had).
The study recorded NO reduction in risk when
following oysters with a beer.