HDTenEightyP/NetNews huggingface dataset:
From: daj20@amdahl.com (Daniel A Jatnieks)
Newsgroups: rec.crafts.brewing
Subject: Re: Madison, WI brewpubs
Date: 15 Dec 92 21:39:35 GMT

fse@phx.mcd.mot.com writes:

>In article <SUBOTIC.92Dec14103752@osl440a.erim.org> subotic@osl440a.erim.org (Nik Subotic) writes:
>>Hi there,
>>
>>I'll be in the central Wisonsin area over Christmass and was wondering
>>if there were any brewpubs in the Madison area.  Any help would be
>>appreciated!


>I hate to say this, but...   ME TOO!
>I'll be in the LaCrosse/Tomah area for a week and a half freezing my #$#
>off and would also like to know of breweries/micros/brewpubs I may visit.

>Please post
>Thanks..
>Stan


	I think that the brewery that makes GartenBrau (Garden City
	Brewing) has a brewpub in Middleton (just west of Madison).
	I don't know of anything else in Madison itself that could
	be called a brewpub or micro, but I would recommend either
	the Memorial Student Union at the Madison campus or a 
	German restuarant called the EssenHaus as places to go relax
	and have a brew.  The EssesHaus has a fine selection of
	German (and other European?) beers.
	

	Sorry, don't know much about LaCrosse ... other than there
	is a BudMillorStyle brewery there.



danj.
--
dan jatnieks.                      i'll take these opinions if no-one else will.
daj20@ruts.ccc.amdahl.com

Seinfeld, Star Trek TNG, The Simpsons - that's all I need, I don't need anyth...
From: keith@hydra.unm.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Aeration of wort?
Date: 18 Dec 92 17:55:01 GMT
Organization: University of New Mexico, Albuquerque

In article <jdecarlo.499.724513616@mitre.org> jdecarlo@mitre.org (John DeCarlo) writes:
>In article <1992Dec15.171346.10670@minnow.sp.unisys.com>
> ralph@minnow.sp.unisys.com (Ralph Smith) writes:
>
>>Somebody writes:
**********************
with apologies to the original posters, will just summarize posts to date.
1. aquarists and HBrs both need O2 dissolved in liquid.
2. aquarists believe bubblers are of little use because vast majority
   of transfer occurs at liquid surface.
3. HBers love bubblers (this may be a little strong, but bear with me)

>But *please* aerate your wort at that time.  I will thank you, you will 
>thank you, and especially your yeast will thank you.
>
>John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
>Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org

************************
MHO is:
1. OxygenAted liquid at surface must be mixed with O2 poor liquid
   at lower depths. Aquarists without bubblers still use power heads or
   some mechanism to achieve this mixing.
2. Aquariums are regularly opened (for feeding) adding fresh air to
   system; they do *not* use 'air locks' which tend :) to reduce the
   available new O2.

-yet another $.02 from an aquarist and *aspiring HBer
keith smith -keith@hydra.unm.edu  -stamp out long .sigs!
Newsgroups: rec.crafts.brewing
From: pmk@moliere.uucp (Peter Michael Klausler)
Subject: Re: Brewing, other things besides beer???
Organization: Lilydale DFL Refreshments Committee & Rhythm Section
Date: Wed, 16 Dec 1992 05:42:50 GMT

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.
-- 
________________________________________________________________________________

"Omit needless words."                 Peter Klausler - pmk%moliere@uunet.uu.net
Newsgroups: rec.crafts.brewing
From: sfysh@epas.utoronto.ca (Stephanie Moskal Fysh)
Subject: Re: Best Brewing Tunes?
Organization: University of Toronto - EPAS
Date: Sun, 20 Dec 1992 14:49:00 GMT

In article <01050166.lj1bnd@joebloe.maple-shade.nj.us> joseph@joebloe.maple-shade.nj.us writes:
>
>So, does anyone out there have a favored musical brewing accompaniment?
>
I'm partial to the Pogues and Spirit of the West myself.  Goes with
beer too  :)
-- 
Stephanie Moskal Fysh    |   "Today an eighteenth-century scholar may well
Dept. of English         |   be Jewish, female, or generally irreverent."
Univ. of Toronto         |                             - Lawrence Lipking
(sfysh@epas.utoronto.ca) |                            
Newsgroups: rec.crafts.brewing
From: gburton@magnus.acs.ohio-state.edu (Garland O Burton)
Subject: Re: COMPUSENET DEC 10
Organization: The Ohio State University
Date: Sat, 12 Dec 1992 19:07:48 GMT

perhaps there is something that we could all put in our .sig files
that would prohibit it being reposted on CI$.

gob

-- 
gburton@magnus.acs.ohio-state.edu.............copyright 1992 gary burton........
Newsgroups: rec.crafts.brewing
From: mkenny@cbnewsb.cb.att.com (michael r..kenny)
Subject: Re: Sierra Neveda Celebration Ale
Organization: AT&T
Distribution: na
Date: Tue, 15 Dec 1992 15:32:44 GMT


In article <168BE898E.EG4459@uacsc2.albany.edu> EG4459@uacsc2.albany.edu writes:
>Does anyone have a recipe or source for S.N. Celebration Ale?
> 
>Thanks in advance.


The following was an attempt at SNPA but it came out tasting more like
this years Celebration Ale.

Megahop  (5 US GAL)
10lb British 2 row
 1lb British Crystal 40L
 1lb Cara-pils
 2oz Bullion 10% (60 min)
 1oz Cascade 4.9% (60 min)
 1oz Fuggle 3.4% (1 min)
 .5tsp Irish Moss
 Wyeast 1056

Single step infusion 90 min at 156F
OG 1.054 at 60F
FG 1.008 at 60F
Bottled after 7 days in plastic primary

Mike Kenny
Newsgroups: rec.crafts.brewing
From: golka@bnr.ca
Subject: Re: DME
Organization: Bell-Northern Research
Date: Thu, 17 Dec 1992 13:43:47 GMT

In article <klumpp-161292180358@alexander.nbp.nwu.edu>
klumpp@casbah.acns.nwu.edu (David Klumpp) Klumpp) (David Klumpp) writes:

>	Of course, this is yet another reason to go all-grain!  With regard to
>that, does anyone out there get 5-7 gal to boil on an electric stove?  I
>want to know before I take the final plunge and buy a large kettle.  I live
>in a high-rise, so getting a gas stove is impossible.

We have found that splitting a all grain batch into two pots is about the only
way 
the electric stove will boil it in your lifetime. My brew buddy's GAS STOVE IS
EVEN
SLOWER!> To get the half batches to boil on it we need a separate electric
water heater
element that we toss into the pots to get them over the edge. He call it the
'hotrod'.

If you do the calculations, in theory a 9000BTU/hr gas burner, which is what
his stove
has is about equal to the large elelment on my electric stove. I forget the
wattage of the
electric stove. Practice shows the gas stove slightly less.


Bill Crick   Brewius, Ergo Sum.

PS: Tommorrow we are going to try George Fix's, no sparge, first runnings only
, 
     4/3 the grain method. We'll let you know how it goes.
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: rec.crafts.brewing
Subject: Re: Couple of quick questions...
Date: 18 Dec 92 14:41:01 CST
Organization: The Meltdown - A Team Star BBS

Ya know, I have only used Papazian's book since I started brewing over a year
ago.  Granted most of it I do from memory now, and I really only consult
rec.crafts.brewing if I need anything, but I don't ever remember those
instructions.  Those sound like the instructions you'd get from cans of
extract, not from Papazian.

Of course, I'm still going from the old book, but the new one wasn't changed
that much, was it?

Mike Wilson
brewer@meltdown.chi.il.us
Newsgroups: rec.crafts.brewing
From: andy rogers <rogers@ial3.jsc.nasa.gov>
Subject: Re: aeration of wort
X-Xxdate: Fri, 18 Dec 92 14:21:15 GMT
Organization: Lockheed Engineering
X-Useragent: Nuntius v1.1.1d13
Date: Fri, 18 Dec 1992 14:22:41 GMT

In article <9264@verdix.verdix.com> Mark Lundquist, mark@verdix.com writes:
>I believe that brewers who use this method use an inline air filter to
>keep out the nasties.

that would make sense. but it still seems like overkill and overbother for a
five gallon batch of homebrew to me.

andy
----
Newsgroups: rec.crafts.brewing
From: George Paap <george_paap@email.sps.mot.com>
Subject: Ale type Mead
X-Xxdate: Tue, 15 Dec 92 21:22:07 GMT
Organization: Motorola RISC
X-Useragent: Nuntius v1.1.1d9
Date: Wed, 16 Dec 1992 03:24:00 GMT

I just got a book on mead and they have a recipe for an
ale type mead using 5lbs of honey, hops, and ale yeast.
I've made about 8 batches of mead so far, both sparkling
and flat, and I was wondering if anyone has tried this, and
if it tastes more like mead or ale?

Thanks and Yuletiddings,

George Paap

I am my opinions.
(which almost certainly are not those of my employer)
From: lmp8913@zeus.tamu.edu (PRESTON, LISA M)
Newsgroups: rec.crafts.brewing
Subject: Re: Is my water too hard?
Date: 15 Dec 1992 18:59 CST
Organization: Texas A&M University, Academic Computing Services
Distribution: world
NNTP-Posting-Host: zeus.tamu.edu
News-Software: VAX/VMS VNEWS 1.41    

In article <1gkulfINNbsq@usenet.INS.CWRU.Edu>, bq840@cleveland.Freenet.Edu (Steven Zabarnick) writes...
> 
->I'm about to start my first ever attempt at home-brewing, but
->I'm concerned about using our tap water. According to our city,
->our water has a hardness of 420 mg/liter CaCO3. This seems quite
->high compared with the discussions I've seen on the net. Is my
->water to hard to make good beer?
-> 
->Steve Zabarnick


	Be careful! I recall that Cleveland city water has a lot of sulfate 
hardness.  I've never brewed with it, but if it stood in the pipe for a week 
or two, it smelled like you-know-what!

LISA
Newsgroups: rec.crafts.brewing
From: subotic@osl440a.erim.org (Nik Subotic)
Subject: Madison, WI brewpubs
Organization: Environmental Research Institute of Michigan, Ann Arbor, Michigan
Date: 14 Dec 92 10:37:52




Hi there,

I'll be in the central Wisonsin area over Christmass and was wondering
if there were any brewpubs in the Madison area.  Any help would be
appreciated!

Thanks

Nik Subotic
--
--
Nikola S. Subotic
Signal and Image Processing Dept.
Optical and IR Science Laboratory
Environmental Research Institute of Michigan 
P.O. Box 134001                              
Ann Arbor, MI 48113-4001                     
(313)-994-1200 x-2711                        
subotic@erim.org                     
--
Newsgroups: rec.crafts.brewing
From: bianco@aelle.cs.odu.edu (David J. Bianco)
Subject: Re: Some People.... (was Re: Kegs)
Organization: Old Dominion University, Norfolk, VA, USA
	<1992Dec17.152350.23497@news.arc.nasa.gov>
Date: Sat, 19 Dec 1992 00:19:23 GMT

In article <1992Dec17.152350.23497@news.arc.nasa.gov> howland@noc2.arc.nasa.gov (Curtis Howland) writes:

   Must admit, home brewing attracts all kinds.

Yep.  So what's new at the NASA Science Internet Projects Office? 8)

Seriously, you're right.  I'm amazed sometimes...

--
===============================================================================
David J. Bianco 			Systems Dude & Part time Illusionist
Old Dominion University    			<bianco@cs.odu.edu>
Dept of Computer Science,		"BORGer King:  We do it our way.
Norfolk, VA 23529			 Your way is irrelevant..."
===============================================================================
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: What's REALLY in a Campden Tablet?
Date: Tue, 15 Dec 92 12:35:39 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


What is the nominal type and quantity of ingredients in a Campden
tablet?

I have some "Campden tablets" that weigh in at about 700mg.  How much
of this is potassium metabisulfite and how much is something else?

If 1 Campden tablet per gallon of wort/must is supposed to produce
50ppm, then the weight of potassium met must be about 200mg.  Or is
this 50ppm of sulfite ion?  That would imply a somewhat greater weight.

Just confused, that's all.

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.
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: rec.crafts.brewing
Subject: Re: Couple of quick questions...
Date: 11 Dec 92 19:50:26 GMT
Organization: MITRE Corporation, McLean  VA

In article <1992Dec11.145304.71587@ns1.cc.lehigh.edu>
 cdl0@ns1.cc.lehigh.edu (CONRAD DANIEL LLOYD-KNIGHT) writes:

>1) The silly booklet ("The New Guide to Homebrewing" or something like that)
>that came with my brew kit goes through step by step instructions for the
>first brew. It says, in a little more detail (but only a little...), boil
>wort, pour in fermenter, add cold water to make up the right amount, chuck in
>yeast, wait ten minutes and put the lid on. 

Aaaarrrrgggghhhhh!!!!!

>My question is this: isn't half
>(nearly) boiling temp and half cold water a little hot to chuck the poor
>yeasty people in (boiling lobsters screaming comes to mind...)? I followed
>these directions last time and bubbling didn't start for about 4-5 days. This
>time I let the beer-to-be cool down to about 90 deg F. first and it started
>bubbling almost immediately. Was it a problem with the first lot of yeast or
>was it the temperature?

Well, it probably didn't do the yeast too much good if the water was pretty 
hot still.  OTOH, you never know with little yeast packets if there is 
anything alive in there until you rehydrate the little yeasties in 110F 
water.

>2)To what degree does temp. affect hydrometer readings? Is room temp. 
>fairly accurate? And what does an OG of 1024 at 95 deg F. work out as? (I 
>don't have a handy table and I can't be bothered to work it out using 
>thermal expansion coefficients, etc. I'd probably get it all wrong 
>anyway...)

Here is a table I got from somewhere:

--------------------

Whenever you take a hydrometer reading, take the temperature of the sample 
and adjust as follows:
Temperature  Correction
 45          -.001
 60            0
 70          +.001
 78          +.002
 84          +.003
 90          +.004
 96          +.005
101          +.006
106          +.007
110          +.008

--------------------

So, 1.024 at 95 is roughly 1.029 at 60, which is the standard temperature if 
you don't see one.  So you go around telling everyone you measured the S.G. 
as 1.029.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: leighann@quetzal.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.crafts.brewing
Subject: Re: COMPUSENET DEC 10
Date: 17 Dec 92 20:21:11 GMT

In article <Bz3MrA.E5D@ddsw1.mcs.com>, arf@ddsw1.MCS.COM (Jack Schmidling) writes:
|> One of the first things I noted was the 
|>  fact that someone is uploading r.c.b. files to a Compuserve 
|>  library so it seems only fair that someone should share 
|>  Compuserve files with r.c.b.  Until I get bored with it or 
|>  run out of money, I will do it on a casual basis.
|>  
[stuff deleted...]
|>  #: 158124 S14/General Homebrewing
|>      10-Dec-92  22:19:03
|>  Sb: Welcome
|>  Fm: Jim Kronman/SYSOP/CA 76703,431
|>  To: Jack Schmidling 71543,1175
|>  
|>  Jack, I'd like to welcome you to the Forum!  I hope that you 
|>  find what we do
|>  here of value and I'm sure that you have a lot of knowledge that you can share
|>  with us as well.  I must caution you, however, that you may NOT upload messages
|>  from this Forum (or any other source within CompuServe) to another online
|>  service, be it Usenet, Internet, Genie, Prodigy, local BBS, etc.  You consented
|>  not to do this when you accepted your CompuServe account.  It's not a Forum
|>  rule, but a system-wide CompuServe rule.  This may not seem "fair" because we
|>  do provide the rec.crafts.brewing and Homebrew Digest material here in our
|>  Library but the difference is that there are no prohibitions against this by
|>  the providing service.  (Other brew-relevant services DO have similar
|>  prohibitions and we observe them).  I hope that you will understand that this
|>  is simply the way it is with a commercial service such as CompuServe;
|>  compliance is not optional.  --Jim
|>  

Um, am I the only one to notice a seeming discrepancy between the two statements above
Jack: "I'll post their stuff here!"
Sysop: "By the way, you MAY NOT post our stuff there!"

Do what suits you, Jack, but don't get caught, eh?

Cheers,
	- Leigh Ann

---------------
Leigh Ann Hussey      
leighann@sybase.com        {sun,lll-tis,pyramid,pacbell}!sybase!leighann
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year?  Under debate, but seems to be closer to 1523...
From: ibiggs@fox.nstn.ns.ca (Kevin Crawford)
Newsgroups: rec.crafts.brewing
Subject: Fruit Flies
Date: 14 Dec 92 17:52:40 GMT
Organization: Atlantic Canada Opportunities Agency (ACOA)

I brewed a batch of beer last week, and during the primary fermentation, the 
garbage bag on tied on top of the bucket came off and was sitting for some 
period of time (no longer than 12 hours).  When I noticed the condition of 
the brew, it already had 15-20 fruit flies hovering over it.  Though I didn'
t see any inside the beer, it wouldn't suprise me if a couple enjoyed a 
foamy death ( what a way to go).

What is likely going to happen to my beer?
What can I do to eliminate the fruit fly factor in brewing?

Just for reference, over the summer months, I lived in a dive of an 
apartment where I brewed beer (about 9 batches) and never saw a fruit fly.  
Now that I'm living in a classier (see also "cleaner"; "living with female 
roommates") abode.

I have full intention of proceeding with this batch of beer just in case it 
didn't get  contaminated.  If it does, maybe I'll pull a Guinness and add 
some sour beer to my next batch.

Again for reference, it was Vagabond Black Gingered Ale with a starting 
gravity of 1.056, if that makes any difference...

Any  help will be appreciated.
---------------------------------------------------------------------------
|    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: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Tubing [Re: Gleaming immersion chiller]
Date: Wed, 16 Dec 92 19:55:45 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <7964@tekig7.PEN.TEK.COM> (rec.crafts.brewing), alh@tekig1.PEN.TEK.COM (Al Hooton) writes:
) [.........] Perhaps stainless 
) >steel tubing would be a better material for wort chillers. Does anyone know a 
) >good source of SS tubing $$^(?
) 
) 	Hmmm... bending SS tubing seems a *lot* harder than bending copper
) tubing.  Lots of different characteristics.  Obviously, it can be done,
) but not with a simple $5.95 spring-style tubing bender (which is what
) I bend copper tubing with). [etc.]

Personally I'm sort of on the lookout for a supply of titanium tubing.
Seems that saltwater-contact heat exchangers are made out of it. 
I'm thinking more in terms of making an immersion chiller that I can
stick down the neck of a carboy.

=======================================================================
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: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Beginning Brewer
Organization: MITRE Corporation, McLean  VA
Date: Tue, 15 Dec 1992 17:58:31 GMT

In article <724402575.F00001@tdkt.kksys.com>
 Ewan.Grantham@f62.n282.z1.tdkt.kksys.com (Ewan Grantham) writes:

>Bought my first home-setup this past Saturday from a local homebrew shop, 
>spent about an hour figuring out what everything does (Documentation of 
>their kit left a little to be desired), and then started my first batch 
>that evening - Amber Ale. My main concern is that according to the 
>directions, I should bottle next week (no big deal) and leave at around 
>70F, and then I gather I should move the bottles to a 50F area for three 
>weeks. The problem is - no 50F area. Our basement is finished and heated. 
>What will the effect of the higher temp. be? Would I be better off putting 
>bottles in shed outdoors (20-30F here in Minnesota)?

Does it get that cold in your shed, or is that the outdoor temp, or both?  
Maybe you could store them on a shelf near a window that isn't insulated as 
well?  I suspect it won't make that much difference if you only store them a 
few months.  

>One other thing, from my reading, I gather that yeast in the bottom of the 
>bottle is inevitable. Is it? How do the commercial breweries and 
>microbreweries avoid this?

If you want to naturally carbonate your beers, you need yeast in the 
bottle.  Otherwise you can filter out all the yeast, pressure carbonate with 
CO2 and pressure bottle--not a job for the faint of heart.

However, since I started letting my beer sit in a secondary 5-gallon carboy 
for a few weeks or so before bottling, there isn't an appreciable sediment 
in the bottle.  I.e., you can't see any sediment in the bottle or when 
pouring (I used to have to decant carefully and leave the yeast and the last 
ounce or so in the bottle).

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: brown@brauhaus.wariat.org (Dan Brown)
Newsgroups: rec.crafts.brewing
Subject: KegHeads out there? 
Distribution: world
Date: Fri, 11 Dec 92 22:43:18 GMT
Organization: Morgue Brewing Company, Cleveland Oh.



In article <1992Dec10.235556.9758@galileo.cc.rochester.edu> awds_ltd@uhura.cc.rochester.edu writes:

  > 
  > I'm seeking some net wisdom on the subject of kegging.  I can't afford
  > the expensive Cornelius system, but I've catalogues featuring 

Try talking to your local Coke and Pepsi distributers... They have have
a few used cornelius kegs that they would get rid of... I have a friend
that went to (I think) coke and got Pepsi kegs. Coke didn't have any 
use for them, but occasionally picked them up, so... he got them for
free. 

Or, I have also heard of people "renting" a keg and a CO2 canister 
paying the deposit, and then just never returning the stuff. That
probably isn't the most friendly way to do things, but it might work...

Dan Brown
Morgue Brewing Company, Cleveland Oh.
brown@brauhaus.wariat.org

Newsgroups: rec.crafts.brewing