HDTenEightyP/NetNews huggingface dataset:
From: jsco@buzzardroost.az.stratus.com (Jeff Scott)
Newsgroups: rec.crafts.brewing
Subject: Re: Anyone like Montery Brewing Company?
Date: 7 Apr 92 21:07:47 GMT

In article <ku3igvINN3q8@jethro.Corp.Sun.COM> gak@gakbox.Corp.Sun.COM  
(Richard Stueven) writes:
[]In article rqqkaINN75t@agate.berkeley.edu, mbiggs@garnet.berkeley.edu ()  
writes:
[]>Can we please move this conversation to alt.beer?  Thank you.
[]
[]No.  I don't receive alt.beer.
[]
[]Is there a better place to discuss breweries
[]and their beers than rec.crafts.BREWING?
[]
Richard,
Not to be a picky SOB, but this newsgroup usually deals with the  
recreational craft/hobby of brewing ones own beverages. When I (and I  
cannot speak for the rest of the users in this group) enter this area I  
like to hear what other home brewers are doing and how ther're doing it as  
well as explaining what I have done and geting feedback on it. As for  
commercial breweries, I don't buy their beer, I don't care what they make  
(unless it's exquisite any you maybe have a recipe for it), I drink what I  
brew! I realize this sounds like a flame and I don't mean it that way, but  
ther is a better place for this discussion.
-------------------------------------------------------------------------- 
Jeffrey E. Scott                 jsco@az.stratus.com (NeXT Mail)
--------------------------------------------------------------------------
Opinions expressed are my own and not that of Stratus Computers, NUF SAID!
--------------------------------------------------------------------------
All things in moderation, ESPECIALLY moderation!!          
--------------------------------------------------------------------------
Newsgroups: rec.crafts.brewing
From: richer@HQ.Ileaf.COM (Al Richer)
Subject: Silver Soldering Info Needed
Reply-To: richer@HQ.Ileaf.COM (Al Richer)
Organization: Interleaf, Inc.
Date: Wed, 8 Apr 92 13:00:22 GMT

 Once again, I appeal to the sages of the network for assistance.
	(How's that for groveling? 8*)  )

 I am in the process of creating a combination RIMS/ Bruheat fro a stainless
steel cylinder.  (Thank You Tewksbury Metals!!)

 The dislemma I am having is this: Will a standard propane torch be hot enough
to bond a 304 SS fitting to the side of my SS cylinder? 

 The process I was planning on using was this:

 I was going to drill the hole, then grind the fitting to match the curvature
of the side of the cylinder. After this, I was going to prep the metals with
flux, clamp them together, and heat, applying solder at the proper heat level.
This is a standard procedure I use when I make bandsaw blades, and seems like
it should work here. 

 Also, what grade of silver solder do I need? W.W. Grainger offers a 96/4 tin
silver solder they say is suitable for stainless work, but the silver level
seems a bit low to me...


						opinions?

						  ajR
-- 
_________________________________________________________
 Alan J. Richer              Mail:  richer@hq.ileaf.com
 Interleaf, Inc.             All std. disclaimers apply 			
 9 Hillside Ave.                  Your mileage may vary
From: john@hopduvel.uucp (John Isenhour)
Newsgroups: rec.crafts.brewing
Subject: Brew in 92 (selected books)
Date: 8 Apr 92 05:02:21 GMT
Organization: Encyclopedia Brewmania


Here are some brewing books published (or near publication) in 1992


Copyright (c) 1987 - 1991 R. R. BOWKER, All rights reserved.

Beer & Brewing, Vol. 12. (Illus.). 195p. (Orig.). 10/1992.
     Paperback text edition. $20.95. (ISBN 0-937381-33-0). Brewers
     Publications.


Rajotte, Pierre. Belgian Ale. (Classic Beer Styles Ser.).
     (Illus.). 175p. (Orig.). 06/1992. Paperback text edition.
     $11.95. (ISBN 0-937381-31-4). Brewers Publications.


Protz, Roger. The European Beer Almanac. (Illus.). 176p. 05/1992.
     Hardcover text edition. $14.95. (ISBN 0-948403-28-4, Lochar
     Pub). Seven Hills Book Distributors.


O'Rourke, P. J. Give War a Chance: Eyewitness Accounts of
     Mankind's Struggle Against Tyranny, Injustice, & Alcohol-Free
     Beer. 288p. 04/1992. $20.95. (ISBN 0-87113-520-5). Atlantic
     Monthly Press.


Haiber, William. The Great Beer Safari. Haiber, Mona W.,
     illustrator. (Illus.). 100p. (Orig.). 1992. Paperback text
     edition. $9.95. (ISBN 0-944089-01-1). Info Devels,
     Incorporated.


Perdue, Charles L., Jr., editor. Pig's Foot Jelly & Persimmon
     Beer: Foodways from Virginia's Writer's Project. (Illus.).
     130p. (Orig.). (YA) (gr. 9 up) 09/1992. Paper. $10.95. (ISBN
     0-941270-74-2). Ancient City Press.


Aidells, Bruce. Real Beer & Good Eats: The Rebirth of America's
     Beer & Food Traditions. 06/1992. $23.00. (ISBN
     0-394-58267-5). Knopf, Alfred A., Incorporated.


Haiber, William & Haiber, Robert. Short but Foamy History of Beer:
     The Drink That Invented Itself. (Illus.). 100p. (Orig.).
     1992. Paperback text edition. $15.95. (ISBN 0-944089-09-7).
     Info Devels, Incorporated.


Donovan, Timothy O. Talk of Gin & Beer. 201p. 04/1992. Paper.
     $13.95. (ISBN 0-87949-334-8). Ashley Books, Incorporated.


Fix, George & Fix, Laurie. Vienna, Marzen, Ocktoberfest. (Classic
     Beer Style Ser.). (Illus.). 175p. (Orig.). 03/1992. Paperback
     text edition. $11.95. (ISBN 0-937381-27-6). Brewers
     Publications.


--
John, The Hop Devil                       
renaissance scientist and AHA/HWBTA certified Beer Judge
From: frosty@mentor.cc.purdue.edu (Frosty D. Snowman)
Newsgroups: rec.crafts.brewing
Subject: Yeast Energizer vs. Yeast Nutrient
Date: 6 Apr 92 16:34:01 GMT
Organization: Purdue University

The title says it all.  I am about to make my first batch of mead, and
plan on using yeast nutrient...but I see yeast energizer everwhere.  It is
rather expensive, so could someone please fill me in on the differences.

Thanks a lot
Frosty

ps  If anyone is interested in taking a look at my reicpe and seeing what
you think (and give suggestions) please let me know.  

-- 
---------------------
Frosty D. Snowman  
Frosty@mentor.cc.purdue.edu
---------------------
From: abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim)
Newsgroups: rec.crafts.brewing
Subject: Re: Anyone like Monterey Brewing Company?
Date: 7 Apr 92 20:52:46 GMT
Organization: Hughes Aircraft Colorado Engineering Labs

In article <baRg02xObfG000@amdahl.uts.amdahl.com> dougd@uts.amdahl.com (Douglas DeMers) writes:
>
>Someone more cynical would say that they really have sanitation
>problems (read: the beer is severely infected).  I've heard this is
>true for most of the micros and brewpubs.

  i doubt thats true for micros.  But i can see where
brewpubs could get away with it.  Most of the ones which
survive sell their beer very fast.  Infections may not
have enough time to get very severe.
--
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                               |
From: david@twg.com (David S. Herron)
Newsgroups: rec.crafts.brewing
Subject: Re: The magic of Mead!
Date: 10 Apr 92 01:43:33 GMT
Organization: The Wollongong Group, Palo Alto, CA

In article <1992Apr6.210733.23448@csrd.uiuc.edu> bliss@sp64.csrd.uiuc.edu (Brian Bliss) writes:
>|> 	No, but I figured a closed primary (with fruit) ferment in a 
>|> 	plastic pail with lid would be safer.
>
>actually, I used a 6 gal. carboy for the primary. I squeezed all the
>stuff out of the oranges, ground up a few of the peelings

Yes a closed lid on the primary fermenter is always a good idea.

If you look at the old recipes (1600 and prior) for Mead you find they
fermented in open containers.  They generally relied on catching the
appropriate yeast out of the air.  But sometimes they mention using 
"ale barm" (assumably the sediment from another working fermentation).
(I understand there's enough life left in the sediment that when you
put it into a new batch it'll come back to life and -- GET THIS --
it also mutates and produces a different effect).

> and threw
>everything into the 175 F wort (is it still called "wort" when making mead?).

No it is not called `wort'.  Only you weirdos who make beer call it
really weird words like `wort'.  Us classy people who make mead
call it `must'.

And don't you guys get yeast on the floor when you pitch it?  Aren't
you supposed to add it to the must?

(removing tongue from cheek)

Why these weird words anyway?  (That `Tradition!' song suddenly bursts
into his head...)

>Then I fished out the whole peelings, squeezed again (ouch! - they were hot),
>and discarded (actually, I scraped out the rest of the pulp and ate it).
>The pulp in the fermenter didn't clog the blowoff.  Oh - I de-seeded the
>oranges beforehand.
>
>bb

It really makes a *LOT* more sense to do fermentations with fruit
in a bucket (with closable lid) so that you can get it in and out easily.

	David

-- 
<- David Herron, an MMDF & WIN/MHS guy, <david@twg.com>
<-
<- As for the prevalence of gratuitous stupidity in modern life, well,
<- need I say more than "MS-DOS"? -- Bill Janssen
Newsgroups: rec.crafts.brewing
From: bliss@sp64.csrd.uiuc.edu (Brian Bliss)
Subject: Re: The magic of Mead!
Organization: UIUC Center for Supercomputing Research and Development
Date: Mon, 6 Apr 92 21:07:33 GMT

In article <1992Apr6.150241.22401@dg-rtp.dg.com>, harrism@aquila.rtp.dg.com (Mike Harris) writes:
|> In article <1992Apr3.211034.24205@pbhyg.PacBell.COM>, smmyers@pbhyg.PacBell.COM (Sean M. Myers) writes:
|> |> In article <1992Apr1.154217.27745@dg-rtp.dg.com> harrism@dg-rtp.dg.com writes:
|> |> >In article <1992Mar31.192013.16658@csrd.uiuc.edu>, bliss@sp64.csrd.uiuc.edu (Brian Bliss) writes:
|> |> >|> 
|> |> >|> I followed the recipe for barkshark ginger mead, and doubled up on the honey
|> |> >|> (15 lbs) and threw in 5 lbs of oranges, and made 6 gallons out of the mess,
|> |> >
|> |> >	Why does Charlie advocate the use of an open ferment for the first
|> |> >	week or so when using fruit in meads? He never advocates this in
|> |> >	the rest of his book when dealing with beer - fruit or not. ???
|> |> >
|> |> 
|> |>      Have you ever tried to stuff an orange down the neck of a glass carboy ??
|> 
|> 	No, but I figured a closed primary (with fruit) ferment in a 
|> 	plastic pail with lid would be safer.
|> 
|> 	regards, Mike
|> 

actually, I used a 6 gal. carboy for the primary. I squeezed all the
stuff out of the oranges, ground up a few of the peelings, and threw
everything into the 175 F wort (is it still called "wort" when making mead?).
Then I fished out the whole peelings, squeezed again (ouch! - they were hot),
and discarded (actually, I scraped out the rest of the pulp and ate it).
The pulp in the fermenter didn't clog the blowoff.  Oh - I de-seeded the
oranges beforehand.

bb
From: stuart@cs.uchicago.edu (Stuart A Kurtz)
Subject: Beginner Question...
Organization: University of Chicago Computing Organizations
Date: Thu, 16 Apr 1992 16:57:53 GMT

Well, I've started my first batch, and am a bit concerned (not yet worried).
Here's the receipe:

	7 lbs. Chieftain Bavarian Pilsner Extract
	Wyeast American Ale
	1 oz. Willamette Hops (1/2 Flavor, 1/2 Aroma)
	water to make 5 US gal.

I started the yeast a couple days before pitching in about 1 1/2 pints of wort.   
I pitched last Wednesday, and had a original gravity of 1.036.  Fermentation  
has been steady but slow.  Last night it was down to 1.020.  According to the  
directions that came with the kit, fermentation should terminate at about  
1.000, so I'm less than half way there.

So, here's my question.  I've read that I shouldn't keep the brew in the  
primary more than 10-11 days, or else I'll start to pick up off flavors from  
decomposing yeast.  It's pretty clear that the beer won't be ready for  
bottling, so I'm assuming that I'll have to hunt up a carboy & go to a  
secondary fermentation.  Right?  (Anyone have a good source for carboys in the  
Chicago area?)

Now, to a more important question... When I was first picking out supplies,
I picked a somewhat different set of ingredients

	2x 3.3 lbs Munton & Fison Unhopped Pale Extract
	1 oz. Cascade Hops (bittering)

rather than the Chieftain Extract.  The "homebrew expert" at the store  
recommended that I go with something simpler for my first brew, and suggested  
the Chieftain.  Once I started brewing, I was unhappy to notice that the  
Chieftain extract isn't a pure malt extract, but also contains maltose syrup  
(rice syrup?).  It smelled malty enough when I boiled it, but yesterday's taste  
(had to do something with the gravity sample) had almost no malt character,  
although bitterness & hops flavor were good.  Am I brewing a well hopped  
Millers?  Should I trust future recommendations of the "expert".

Many thanks.

Stu
From: gak@gakbox.Corp.Sun.COM (Richard Stueven)
Newsgroups: rec.crafts.brewing
Subject: Re: Montana and Nebraska Breweries
Date: 14 Apr 92 21:06:07 GMT
Reply-To: gak@gakbox.Corp.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: gakbox.corp.sun.com

In article e1p@wang.com, jdr@wang.com (Joe Rolfe) asks about
>one in Omaha, Nebraska

Laszlo's Brewery is in Lincoln...that's the only Nebraska (Nebrewska?)
small brewery I know about.  (In fact, I believe it's the _only_
Nebraska brewery, since Falstaff left Omaha years ago.)

I have an unofficial report that the beers at Laszlo's are "pretty
good"...my friend said that he had seven beers that night, which is a
lot for him, especially considering that he's a CheapSwill Lite drinker
who had never tasted microbrewed beer before.

I'll be at Laszlo's on July 2, and I'll file a full report when I get
back.

---
Richard Stueven       AHA# 22584 |----------| 
Internet:       gak@Corp.Sun.COM |----GO----| Ya tvoi sluga.
ATTMAIL:         ...!attmail!gak |---SHARX--| Ya tvoi rabotnik.
Cow Palace: Sec 107 Row F Seat 9 |----------|
From: jsco@buzzardroost.az.stratus.com (Jeff Scott)
Newsgroups: rec.crafts.brewing
Subject: Re: r.c.b's purpose? (was Re: Anyone like Montery Brewing Company?)
Date: 8 Apr 92 15:42:13 GMT

[]So here's my opinion in a nutshell:  as long as it has to do with beer,
[]r.c.b is an appropriate venue.  Splitting this sort of hair is the
[]reason we finally moved from rec.food.drink in the first place.
[]
[]Besides, like I said, I don't receive alt.beer.
[]
[]Doon yer neck!  (Traditional Scottish toast)
Thanks for the injection of logic, I said that I didn't mean my last post  
as a flame and after a good deal of thought, and your last post, I  
realized what a wealth of info the commercial breweries are. Anyway, I  
guess what I'm saying is that I'll take my foot out of my mouth now.


--------------------------------------------------------------------------
Jeffrey E. Scott                 jsco@az.stratus.com (NeXT Mail)
--------------------------------------------------------------------------
Opinions expressed are my own and not that of Stratus Computers, NUF SAID!
--------------------------------------------------------------------------
All things in moderation, ESPECIALLY moderation!!
From: mm@bigbootay.sw.stratus.com (Michael Mahler)
Newsgroups: rec.crafts.brewing
Subject: Re: Anyone like Monterey Brewing Company?
Date: 8 Apr 92 16:21:11 GMT
Article-I.D.: transfer.2009
Organization: Stratus Computer, Marlboro, MA.


	Maybe it was Irish Moss and he didn't want anyone to know
	they use it?



-- 
"I can't believe I threw up in front of the Prime Minister."
"Face it George, you threw up ON the Prime Minister"
---------------------------------------------------------------------------
Opinions expressed by me are not endorsed by Stratus Computer unless noted.
From: mrb@cbnewsj.cb.att.com (m..bruncati)
Newsgroups: rec.crafts.brewing
Subject: Red Bank Brewing Supply
Date: 13 Apr 92 18:44:30 GMT
Article-I.D.: cbnewsj.1992Apr13.184430.3167
Distribution: nj
Organization: AT&T



Hello all,


I haven't seen anyone post a report on the new brewing supply store
that just opened in Red Bank (could have missed it) so I thought I'd
put my two cents in.  Stopped by there last week with my officemate.
They are still at the stage of pulling things together - you know -
displays and that sort of thing but they were (are) opened for
business.  They had various kits, extracts, books, etc. that you'd
expect in a brewing supply store.  I don't know the full extent of
their inventory but they look like they are off to a good start.

The two guys we spoke to there were helpful (I had a question about
making a starter for a 6 month old package of liquid yeast I have)
and friendly.  They were telling us that once they get settled that
they're going to start giving classes in beer making (both beginning
and advanced).  

I think they have some wine making equipment but not that much
-well in relation to the brewing supplies.

Hope this store is successful - I live in Red Bank
- nothing like being
able to walk down the street and pick out what I want when I 
want it.  If people are interested, I'll get more specific
information on prices and such.  They are supposed to have a 
catalog out soon.  

Michael Bruncati
From: John.DeCarlo@p109.f131.n109.z1.fidonet.org (John DeCarlo)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: Help control yeast production CO2/Ethanol
Date: Wed, 08 Apr 1992 09:41:26 -0500

On <Apr 06 21:58>, UUCP (psantucci@desire.wright.edu) wrote:

 U >I have yet to see someone address scientifically the control of the ratio 
 U >between the twin benevolent waste products of yeast, namely CO2 and 
 U >ethanol. How can you tell the beasties to make more of one than the other?

[story of alcoholic cider and exploding soda]

 U >Won't someone please tell me the whole story, or refer me to a book which 
 U >can?

OK, I don't know the whole story although I am related to some who probably do 
<grin>.  Anyway, here is my "nutshell" understanding.

Yeast consume sugars and exhale CO2 and excrete alcohol.  To do this, they 
need certain trace minerals as well (nutrients).  The yeast are also 
temperature sensitive.  Each yeast strain has different characteristics for 
what sugars they ferment (attenuation) and how much alcohol they can tolerate.

So, what does this mean?

To get a sweet alcoholic beverage, you need to add some sugars (or other 
sweeteners) that won't be fermented by the yeast you use.  Another technique 
used in some beverages is to kill the yeast when you have as much alcohol as 
you want, but this makes carbonation with yeast more difficult.

In particular, beer fermentation generally works by fermenting *everything* 
and then adding a little bit more sugar to carbonate in the bottle.

For your cider, I would recommend less sugar added, and the use of a less 
attenuative yeast that doesn't tolerate high alcohol.  Champagne yeast is 
known to be highly attenuative and to tolerate high alcohol, and is generally 
used for high-alcohol fermentation.

For your soda, the only theory I have heard of that makes any sense is that the

sugar and flavoring you add is low in yeast nutrients.  This may or may not be 
the case.  In practice, I use plastic soda bottles (they take more pressure), 
make smaller batches, and *refrigerate* when carbonated, as this will slow down

or stop the fermentation activity of the yeast.

  



Newsgroups: rec.crafts.brewing
From: wiley@crooks.b11.ingr.com (Dave Wiley)
Subject: Re: Help on enzyme activity.
Reply-To: wiley@wiley.b11.ingr.com
Organization: Intergraph Corp. Huntsville, AL
Distribution: usa
Date: Tue, 7 Apr 1992 20:54:21 GMT

bell@convex.csd.uwm.edu (David William Bell) writes:

>I am planning to brew a Extra Special Dark Bitter Ale
>as my second batch.  I have two questions.

>First the intended recipe:
>2  # brown sugar
>1/2# crystal malt
>3  # pale malt
>1/2# dark ale malt (cuz its leftover from the first batch)
>1 1/4 oz. of Bullion Hops (boil)
>1 oz. Goldings or Fuggles hops (dry-hopped)

>Munton & Fison ale yeast.

I assume that since is your second batch that the "pale malt" means
"pale malt extract?"  In other words, you are not mashing any grains,
right?

>1) I heard that the batch should have at least 70% of
>   the fermentables capable of enzyme activity.  The crystal
>   is not.  Is the brown sugar?

Enzymes are used to convert the starch in malted barley to fermentable
sugar.  If you are using malt extract, this has already been done and
you needn't worry about it.  Any other form of sugar like molasses or
honey doesn't need to be converted either.  The 70% figure is used in
mashing when a portion of your grains has no enzyme activity like oats.

I agree with the other poster about the recipe in general.  It is a bit
long on sugar and a bit short on malt for my taste.

--
david wiley               "Warning:  Be careful what you spend your day
Intergraph Corporation     touching because it will shape your mind, your
205-730-6390               body, and your heart."
wiley@wiley.b11.ingr.com                                     - Sam Keen
Newsgroups: rec.crafts.brewing
From: subotic@osl440a.erim.org (Nik Subotic)
Subject: Re: Anyone like Monterey Brewing Company?
In-reply-to: bmyers@garnet.berkeley.edu's message of 4 Apr 92 03:24:39 GMT
Organization: Environmental Research Institute of Michigan, Ann Arbor, Michigan
Date: 8 Apr 92 11:53:50

In article <rj7hnINNjfk@agate.berkeley.edu> bmyers@garnet.berkeley.edu (Brian Myers) writes:


   I've been down to visit the Monterey Brewing Company several times and
   for the past year or so it seems every one of their brews has had a
   bad off-flavor.  I usually go with a few friends, and we are all in
   agreement that if our beer tasted like that we'd throw out all our
   tubes and buckets and re-sanitize all the glass.  But lots of people
   were there drinking up, and the people who work there just say some 
   people really like the beer there.  I just wondered if anyone else
   has been there and whether they noticed the same thing we did.

   Brian Myers
   -- 
   ---------------------------------------------------------------------------
   Brian Myers					 bmyers@garnet.berkeley.edu


I have been there twice.  The last time in Dec. 91.  Their beers was
practically undrinkable to me (extremely sour, many off flavors).  I
asked the barmaid about it and she didn't know if that flavor was
what the beer was designed for.  I wouldn't recommend that brewery at
all to someone especially since there are so many fine brewpubs and
microbreweries in northern CA.

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                     
--
From: Paula.Goldman@f131.n109.z1.fidonet.org (Paula Goldman)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: Re: Jelly bottles OK?
Date: Fri, 10 Apr 1992 17:07:57 -0500

In a message, you asked whether mason jars were ok for beer bottling.

  

Mason jars weren't built to withstand pressure, so that when your beer 
carbonates in the bottle, the increase in pressure stands a good chance 
of either blowing the top off or blowing the jar up.  Neither sounds 
very pretty. 

  

Now, if you were to let your beer sit in the secondary fermenter until 
the yeast was completely finished fermenting, not add priming sugar, and 
put your flat beer into mason jars, I suppose the pressure wouldn't be 
a problem.  I still wouldn't recommend using mason jars, because you 
probably wouldn't be able to be 100% sure the yeast was entirely 
finished.  The bottling process tends to stir the yeast into some slight 
activity, or stir a few unfermented sugar molecules up from the bottom.

  

Broken glass and flat beer....yuck!