HDTenEightyP/NetNews huggingface dataset:
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Compuserve
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Mon, 21 Dec 1992 16:16:04 GMT

In article <BzJE63.K2u@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) writes:
> 
> Article 7573 (102 more) in rec.crafts.brewing:
> From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
> >Finally, people appear to be somewhat more relaxed, less 
> prone to fly off the handle at any minute than here.
> 
> Aint that the truth.
> 
> Maybe it says something about people with money or more 
> likely, about intellectuals.

Well, the usenet community has either been paid a complement,
or perhaps an insult.  I can't tell which.... :')

Jack, are you saying we all have more brains than money, or that
the Compuserve clients have more money than brains???

(Enquiring mimes want to know!)



Happy Holidays, each and all!
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
                Celebrate the winter holiday of your choice by
                  offering your hand to someone who needs it.
Newsgroups: rec.crafts.brewing
From: us279764@mmm.serc.3m.com (Philip . Miller)
Subject: Raspberry Stout Recipe
Organization: 3M Company
Date: Mon, 21 Dec 92 15:45:35 GMT

Some people asked about the Raspberry Stout that I made last year.
Here's the recipe:

5 Gallons Batch

7#		Edme hopped Stout kit
4 oz		Roasted barley
3 oz		black patent
8.5 AAU		Northern Brewer whole hops (bittering)
1.8 AAU		Northern Brewer whole hops (finishing)
50 oz		frozen raspberrys (five 10 oz tins)
1 tsp		gypsum
1/4 tsp		sodium chloride
		Wyeast Irish Ale
		1 cup		DME for bottling

		Steep the crushed specialty grains in 3 gallons of water
		while it
		came to a boil.  Strain grains, add extract, and bring
		wort to
		boil.  Add boiling hops.  Two minutes from the end of a
		one hour
		boil, add the finishing hops.

		While wort is boiling, drain sugar water from raspberrys
		and puree
		in a blender.

		At the end of the boil, remove heat and dump in
		raspberry puree and
		1 gallon of room temperature water.  Let steep for 15
		minutes.
		Chill, pitch yeast, and ferment at 55 - 60 F.  OG =
		1.051.  Don't
		be alarmed by the large amount of raspberry "crud"
		(seeds and all)
		in the bottom of the carboy.  I used the blowoff method,
		FWIW.

		Racked to secondary 8 days later.  SG = 1.017.  Bottled
		1 month
		after brewing with 1 cup DME.

		This beer is almost a perfect balance of bitterness and
		raspberry,
		IMHO.  The raspberry flavor is subtle, not overpowering,
		and comes
		through in the finish.
From: ech@ac.dal.ca
Newsgroups: rec.crafts.brewing
Subject: Re: Beer and Vaginal Yeast
Date: 23 Dec 92 14:01:11 -0400
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Dec22.174658.26484@netcom.com>, gooley@netcom.com (Mark. Gooley) writes:
> In article <hook.724722641@mcl> hook@mcl.ucsb.edu (Jim"BITTER"Goldstein) writes:
>>
>>	I like the idea of making bear from vaginal yeast mentioned earlier!
>>	But this raised one big question in my cavernous skull! 
>>
>>	WHAT WOULD YOU CALL IT?!
> Never mind what you'd call it -- I should want to taste it first before
> deciding on a name, anyhow.  The big questions I had after coming up with
> this idea were:
> 	Does fermentation have to take place at body temperature?
> 	What sort of sugars can such strains of yeast metabolize?
> 	Will the smell and taste of the fermentation products be
> 	different given the usual raw materials for beer (malt and
> 	hops rather than vaginal fluid and menstrural blood)?
> 	Is the yeast top-fermenting or bottom-fermenting?
> 	Do any commercially-offered brewing yeasts (e.g., Wyeast
> 	Labs products) have such an origin?  Whenever I come up with
> 	an idea for brewing that I think new, it seems that somebody
> 	has already tried it.
> 	How attenuative are such yeasts?
> 
> 
> Mark., curious
> gooley@netcom.com



	This is really disgusting, people.  I recognize that this was posted
to alt.tasteless, but please, don't cross post this here.  Now if you want to
try alternatives to beer yeast, I suggest you start with yeast from athlete's
foot.  The nose is more pleasant, fermentation is more attenuative, and it's
easier to culture.  Innoculation of the beer is accomplished simply by
wiggling the starter-culture infested toes in the primary while transferring
the liquor.  Ferment at a high room temperature until white and green scum
appears on the surface.  When you bottle, make sure a little scum is placed
in each bottle for proper conditioning.

	Ed
From: H.Regan@bradford.ac.uk (H REGAN)
Newsgroups: rec.crafts.brewing
Subject: Help LA Brew Pubs
Date: 26 Dec 92 15:41:58 GMT
Organization: University of Bradford, UK
Originator: 90465160@muser


Can somebody please help.

I have a friend who comes from Newcastle Upon Tyne (UK) but is
now forced to live in Los Angelis.

Can somebody send a list of brew pubs in that area?

A list of homebrew shops might prove usefull too!

Thanks,

HR
From: mhw@wittsend.atl.ga.usa (Michael H. Warfield)
Newsgroups: rec.crafts.brewing
Subject: Re: Brewing, other things besides beer???
Date: 21 Dec 92 21:06:37 GMT
Organization: Thaumaturgy & Speculums Ltd.

In <1992Dec16.054250.12486@moliere.uucp> pmk@moliere.uucp (Peter Michael Klausler) writes:
>In article <Bz7F85.Dsr@usenet.ucs.indiana.edu> trwagner@bronze.ucs.indiana.edu (Me!! Ted.) writes:
>>	However, I can have other forms of alcohol.  My question is,
>>(besides wine of course) is there other forms of alcohol that are
>>legal to make, and is there a limit?

>Brew mead. It's easy, the equipment is simple, and the final product is
>wonderful.

	Hey...  Add cider to that list.  Typical mead takes a lot longer
than cider.  (Although both take longer than beer...  Sigh...)

	I've got 10 gallons of cider that should be ready first of next
month.  I'm hoping my 5 gallons of mead by NEXT Christmas.  :-) :-)

	BTW...  Cider and Mead also have their own mailing lists that
unfortunately are not gatewayed to r.c.b.

	Cider:	cider-request@expo.lcs.mit.edu
	Mead:	mead-lovers-request@nsa.hp.com

	Mike
-- 
 Michael H. Warfield	| (404) 925-8248	| mhw@WittsEnd.atl.ga.us
  (The Mad Wizard)	| NIC whois: MHW9	| wittsend!mhw@emory.edu
An optimist believes we live in the best of all possible worlds.
A pessimist is sure of it!
From: Darren.Hanson@f271.n103.z1.fidonet.org
Newsgroups: rec.crafts.brewing
Subject: how to age mead & melomels?
X-Sender: newtout 0.05 Dec 30 1992
Date: 31 Dec 92  00:02:00

Reply-To: darren@ofa123.fidonet.org

In message <1992Dec30.200717.2087@advtech.uswest.com>,
mgooley@advtech.uswest.com (Mark. Gooley) said:

 > I tried the mead-lovers list & got no responses, so...
I also get that list, but don't recall seeing your comments.

 > First batch of mead I made was ginger-lemon.
<edited>
 > It looks like champagne, smells like champagne spiked with furniture
 > polish, and tastes unpleasant -- not spoiled, just nasty: ginger
 > bite, harsh lemon flavor, some yeastiness.
Next time try using less ginger and lemon. In the mean time, some
meads require as much as a year of aging so I'd suggest trying a
bottle each month and see how this one mellows....

 > Second batch: melomel with kiwi fruit, pineapple-juice concentrate,
 >               ginger.
Wait until SG doesn't change for at least 3 days then prime and
bottle. Wait at least 1 month before sampling and depending on
the ratio of fruits to honey, wait out the mellowing process as
above.

 > Racked after a week (prematurely?) to secondary.
If things had quieted, then you're probably fine. If things were
active and screeched to a halt, you may have lost some yeast. Be
careful about deciding it's through fermenting or you may have
bombs on your hand.....

 > 4. What temperature is best for aging mead?
I'd recomend the lower end of the yeast's temperature range, but
this will cause things to go slow. Once carbonation is complete,
you could lower it still further, but mellowing will be VERY slow
at those temperatures....
__                 __
\/  Darren Hanson  \/

---
Newsgroups: rec.crafts.brewing
From: schaker@polaris.unm.edu (Stefan Yen Chakerian)
Subject: Re: COMPUSENET DEC 10
Date: Tue, 22 Dec 92 18:50:37 GMT
Organization: ...working on it

arf@ddsw1.mcs.com (Jack Schmidling) writes:
>jbasara@ssdc.UUCP (Jim Basara) writes:
>: Maybe if we all put "Compuserve SUCKS" and "you can get News for free" in 
>: our .sig files, the crossposting would stop.
>
>Sometimes the simplest ideas are the best.  That's a terrific idea.
>However, I don't think the objective should be to restrict our coverage
>but to share the wisdom of the community with as large a community as
>possible.  I think we simply should negotiate an exception to the rule
>with CIS and use your suggestion as a threat.  It could be expanded to be
>a real killer.

This IS a great idea, if that's what you want to do.  Putting
messages in your .sigs is about the only legal way to prevent
someone from printing your posts (if they choose so).  Even
copyrights won't work, cuz, if you post on the Internet, all the
Internet sights may reproduce it.  Compusever is on the Internet,
so they can print any postings, even if copyrighted.  Just because
they have other stuff in addition to netnews doesn't give us any
claim to it.  I'm disgusted by those litigous asses who think it
does.

As stated earlier, PD posts don't help, either.  rcb should be
freely distributed.  If you think your postings are worth so much
as to limit distribution, please merely post an address for us to
buy your thoughts.  Good luck doing this, and don't give up the day
job.

				stef
-- 
    _---_     Stefan Chakerian
   / o o \    schaker@triton.unm.edu, schaker@unmb.bitnet
  | \___/ |   
   \_____/    Winners don't lose drugs.
From: Ewan.Grantham@f62.n282.z1.tdkt.kksys.com (Ewan Grantham)
Sender: FredGate@tdkt.kksys.com
Newsgroups: rec.crafts.brewing
Subject: First Batch Report
Date: Thu, 24 Dec 1992 18:00:18 -0600

Greetings,

Well, the first batch has been in its bottles for a week, so I popped one this
evening to try it. Very good head (if not a little too much), and good taste.
Seems to be a tad strong, perhaps why the S.G. at bottling time was around 80
(at 75F).
 
Am still wondering what most people do for bottling. Do you normally fill all
the bottles and then cap them, or fill one, cap it, fill another, cap it, etc.?

Thanks again for all the help and advice,
Ewan Grantham



 * Origin: The Spare Computer (1:282/62)
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: rec.crafts.brewing
Subject: Re: Compuserve
Date: 22 Dec 92 12:13:58 CST
Organization: The Meltdown - A Team Star BBS

What's the point to all this?  Is Compuserve taking all our word and thoughts
and copywrighting them for themselves?  Is that is?  Maybe we should all
copywright all our postings.  It does seem ludicrous that Compuserve, or any
other on-line service that I have absolutely no connection to, should be able
to copywright my words without my consent.  Are you saying this has all been
tested in court and that reasonability has lost?  That's disgusting, although
not entirely surprising.  Maybe I should read the NREN proposals and see that
they've said.  Or does anyone else know?

copywright 1992 Michael A. Wilson.
This message is for free distribution and my be copied by anyone as long as
there is no charge *for the message itself*, not necessarily for access to it.
I can be reached at brewer@meltdown.chi.il.us.

Is that acceptable?
Newsgroups: rec.crafts.brewing
From: kelly@spyro.cray.com (Matt Kelly)
Subject: Re: Best Brewing Tunes?
Date: 21 Dec 92 13:40:37 CST


Being a jazz fan, I always brew to the music of:

Dave Grusin
Spyro Gyra
Tom Scott

(Not all at the same time, tho.)

Really gets the juices flowing!!!

Matt K.

==============================================================================
kelly@els.cray.com                   |
                                     | Semper ubi sub ubi.
Opinions expressed herein are just   |
that.  Mine, not Cray's.             | -Julius Caesar
                                     |
==============================================================================
From: mark@verdix.com (Mark Lundquist)
Newsgroups: rec.crafts.brewing
Subject: Bulging Brain...Should I Worry?
Date: 21 Dec 92 19:00:30 GMT
Article-I.D.: verdix.9271
Organization: Verdix Western Operations, Aloha  OR

I have a brain that has been sitting around for a while and I noticed
that it has a bulge at one end.

Should I use it?  Will it make me ill?
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Compuserve
Date: Tue, 22 Dec 1992 04:38:59 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <1992Dec18.205853.9980@sco.com> stewarte@sco.COM (nothing a bullet in the belly couldn't cure) writes:
>
>Joan of Arc was burned for claiming that murray@rocky.raleigh.ibm.com (Charlie Murray) said:
>
>
>However, I'm curious about the nature of the Compuserve agreement.
>While grabbing entire chunks of the forum and reposting them seems
>clearly a no-no, individual authors _do_ retain ownership of their
>own articles, don't they?  I saw at least one article in a recent
>Zymurgy that said it had originally appeared on Compuserve, so it's
>
>
I stopped reposting the CIS stuff because I was asked to.  Reference was
made to a contract I agreed to but I do not recall ever agreeing to any
such thing nor can I find anything in writing about it.  That is not to
say it's not there I just never knew it.

js

>Or maybe this is already done, and I just haven't noticed?  
>
>-- Stewart
>-- 
>"A cold noodle is like a dog without fur...recognizable, 
> but very unpleasant."
>				-- Gever Tully (gever@xaos.com)
>/*  uunet!sco!stewarte  -or-  stewarte@sco.COM  -or-  Stewart Evans  */


Newsgroups: rec.crafts.brewing
From: danp@sabre.bellcore.com (Daniel Pomplun)
Subject: Re: how to age mead & melomels?
Organization: Bellcore, Livingston, NJ
Date: Wed, 30 Dec 92 22:42:10 GMT

>I tried the mead-lovers list & got no responses, so...

Not surprising.  I've posted there twice in the last 3 months and have
gotten no response as well.  Of course, I probably read your message
and didn't reply either...


>First batch of mead I made was ginger-lemon.  It fermented in a few weeks
>from OG of about 1.080 to FG around 0.997.  Fermentation around 65 to 70 F,
>bottling right after it cleared (about 3 weeks), Lalvin champagne yeast.
>It looks like champagne, smells like champagne spiked with furniture polish,
>and tastes unpleasant -- not spoiled, just nasty: ginger bite, harsh lemon
>flavor, some yeastiness.  A month further aging in the bottles has helped
>a little, perhaps.
>
>Second batch: melomel with kiwi fruit, pineapple-juice concentrate, ginger.
>Racked after a week (prematurely?) to secondary.  Fermentation now seems to
>be winding down: OG around 1.100, now about 1.010 after about a month total.
>Thick yeast sediment on the bottom, topped with residual fruit debris.
>
>Third batch: honey, ditilled water, nutrients: 1/3 honey by volume.  OG
>1.105, currently above 1.060 after several weeks, slow ferment in primary.

All three are normal.


>1. Can I hope for better things from the first batch?

About 8 to 12 months in the bottle.


>2. Should I rack the second batch to a tertiary for further aging -- get it
>off the sediment?

Sure.  I assume that most of the fruit was left behind at 1 week.
It is more important than the residual which has already been around
for 4 weeks.

Note:  Sometimes racking will stop a slow fermentation.  Since you're
at 1.010 now, if it stops, you'll still be at a good final gravity.
Let it sit a long time before you bottle, in case it decides to pick
up again.


>3. Can I just leave the third batch in its primary until fermentation stops?

Sure.  Of the three, it will probably take the longest to ferment.  Don't
be shocked if it takes 2 or 3 months.


>4. What temperature is best for aging mead?

If I remember correctly, a couple of weeks at room temperature if you've
primed the mead, and then cool (say 45-60 degrees) after that.  I don't have
the luxury of such a cool location, but I've been pleased with my mead aged
between 65 and 75 degrees.


Daniel Pomplun, Bellcore, danp@sabre.bellcore.com
Phone:  (908) 758-2740  Fax: (908) 758-4268
331 Newman Springs Rd, Red Bank, NJ 07701-7020,  MS: NVC-1E246
Newsgroups: rec.crafts.brewing
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Subject: Re: Compuserve
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University
Date: Tue, 22 Dec 1992 04:49:14 GMT

In article <BzMnG5.Cn2@wittsend.atl.ga.usa> mhw@wittsend.atl.ga.usa (Michael H. Warfield) writes:
>

>	BULLSH*T!!!!  All it takes is the "right equipment" and YOU
>DON'T NEED a TCP/IP connection to the INTERNET!  INTERNET != USENET
>
>	My system is entirely private and the majority of the sites
>downstream from mine are private.  I'm a local hub in the Atlanta area.
>I offer free local UUCP connections (as do most of my downstream sites).  I
>get my UUCP news and Mail feeds free from two major Internet sites.  There
>are two commercial sites here in town who provide feeds one hell'v'a lot
>cheaper that Compuserve (yes I've got a Compu$erve account too).  Some
>areas may not have "local call" connections to USENET (fewer and fewer every
>day) but access is readily available to anyone with a little snooping.
>
>	I even feed this corner of FIDO NET (hold down the flames) from
>WittsEnd.  That covers one whale of a lot of BBS's.  Most FIDO NET BBS's
>can reach USENET and Waffle BBS's are almost designed to be a part of
>it.  Many of these BBS's have nominal fees attached but don't restrict
>contributions to USENET.  How much access do you want?  How cheap do you
>want it??
>

Mike, don't you realize that the above does not make any sense to
anyone who is not _already_ in the thick of things? I gather it means
you're a pro, and have your own BBS and all that, but how on earth do
you expect regular folks to wade through this gobbledygook?

And I repeat, Compuserve does _NOT_ reproduce r.c.b. Folks read the 
HBD because they can get Internet e-mail, that's all. And you _CAN_ 
cite or quote Compuserve articles elsewhere, you just can't copy
everything all the time.





Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
Newsgroups: rec.crafts.brewing
From: allen@tessi.com (Allen Warren)
Subject: Re: my first batch is now cooking, I hope??
Organization: Test Systems Strategies, Inc., Beaverton, Oregon
Date: Mon, 28 Dec 1992 20:24:38 GMT

goddard@NeXTwork.Rose-Hulman.Edu (Bart E. Goddard) writes:


>I didn't have a big enough kettle, so I boiled my wort in 2.75 gallons
>of water, and boiled 2 gallons of water in a separate pot. (Otherwise,
>I followed all the directions.)  I cooled both pots and syphoned them 
>together into my plastic (carefully sanitized) bucket, sprinkled in the yeast,  
>snapped on the lid, inserted a fermentation lock, and placed it in a cool dark  
>place in my basement.  Ten hours later I see no activity. I expected an inch of  
>foam on the top, and continuous rising bubbles in the lock, but I don't see  
>even one bubble.  Am I doing this right??

You probably are.  Please remember that in a cool place like your basement,
fermentation is going to take longer to start AND finish, so 10 hours is not
a cause for panic . . . yet.  BTW, why did you siphon the water into your
bucket?  Why not use a strainer?

allen
Newsgroups: rec.crafts.brewing
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Compuserve
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Distribution: na
Date: Tue, 29 Dec 1992 16:51:35 GMT

In article <C0031n.Kp7@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) writes:
> From: jerryg@jaiser.pail.com (Jerry Gaiser)
> >As do I. I also run a free access waffle system to access 
> the brewing newsgroups.
> 
> What's a waffle?

It's a type of griddle cake that's baked in a heated mold, and served
with syrop or fresh fruit and whipped cream.

Maybe just the thing to serve with maple beer...
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
                Celebrate the winter holiday of your choice by
                  offering your hand to someone who needs it.
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Priming with Malt
Date: Tue, 29 Dec 92 09:21:30 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <david_ingham-281292093928@lazarow2.life.uiuc.edu> (rec.crafts.brewing), david_ingham@qms1.life.uiuc.edu (David Ingham) writes:
) In article <BzqLJG.484@wb9rxw.lonestar.org>, adam@wb9rxw.lonestar.org (Adam
) Adkins) wrote:
) > 
) > 
) >      With the obligatory apologies for the post that I surely didn't see,
) > can anyone tell me if I prime with dried malt extract, will the beer take
) > longer to condition than if I prime with corn sugar? [...]
) No, it does not seem to take any longer.  Also, there is no difference in
) flavor whether you use malt or corn sugar.

How long will it take?  That depends more upon how long the beer had
been sitting in the secondary than anything else.  As for how it tastes,
I've never noticed any real defects in any of my sugar-primed beers
(whether corn or table sugar) but I have heard from some folks who
have done blind tests and have found the DME-primed beer to be superior.

When you consider that it takes enough DME to raise the OG of the
beer by about .004-5 to get a proper level of conditioning, some difference
might well be apparent.  DME tends to be very dextrinous, and in effect, you 
are making a significantly heavier-bodied beer by priming with DME.

I suppose that the question is, then, is this what you want for this
batch of beer?

================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: taylor@ccrs.emr.ca (Trevor Taylor)
Subject: Re: Best Brewing Tunes?
Organization: Canada Centre for Remote Sensing, Ottawa
Date: Mon, 21 Dec 1992 21:20:53 GMT



Tunes for the brewing ritual that I find
perfect are:

	Ancient music (ie -  no polyphony)
	Renaissance Trouviere music (vocals and lutes , mostly)
	Traditional Celtic songs 
	Hungarian Voice symphonies
	Industrial Thrash i

Played in the order listed, I find the ritual is complete -

Ancient music for ingredients preparation (cracking the malt, preparing the
wort etc)

Renaissance (boiling the wort including boiling and finishing hops)

Celtic (Sparging)

Hungarian Voice Symphonies ( cooling the wort)

Industrial Thrash ( pitching the yeast - gets the buggers reproducing).

Trevor
Taylor@ccrs.emr.ca

" You can lead a lemming to a cliff, but you can't make it jump"
Newsgroups: rec.crafts.brewing
Subject: Bells Cherry Stout
From: ebs@lilly.com (Eric B. Stauffer)
Date: Wed, 23 Dec 1992 13:25:43 GMT
Distribution: world,local
Organization: Eli Lilly and Company

I have just (actually last weekend) tried a wonderful brew made in Kalamazoo 
Michigan called Bells Cherry Stout. Would anyone have a recipe for this. It 
is like a light Guiness with a wonderful Cherry flavoring. Much more 
distinct than Cherry Rail (lager).	

Regards,
  Eric
 Eric B. Stauffer - Clinical Research Information Systems
 Eli Lilly & Comapny, Indianapolis, IN 46285 
 Internet: ebs@lilly.com
 

Newsgroups: rec.crafts.brewing