HDTenEightyP/NetNews huggingface dataset:
From: ulick@chopin.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Re: HOMEBREW Digest #959
Date: 1 Sep 92 22:23:47 GMT
Organization: University of Notre Dame, Notre Dame

>From: Frank Tutzauer <COMFRANK@ubvmsb.cc.buffalo.edu>
>Subject: a different kind of fermentation
>
>Hi ya'll.  Well, I finally (after 3 weeks :-O ) racked my steam beer.
>After tasting and taking a s.g., it is clear that the fermenation has
>not proceeded the way it usually does.  Nothing really to worry about,
>but I thought I'd ask for your ideas about what you think is going on.
>
>First, the recipe:  I used 6 lbs of light dried malt extract, some crystal,
>some pale malt, 1 oz of 6.5 Northern Brewers for 50 min, 1 oz for 1 min,
>(I estimated about 30 or so International Bittering Units)
>and Wyeast 2035 (American Lager).  It's a recipe I have made many times
>before.  I ferment anywhere from the high 50s to the low 70s depending
>on time of year.  It usually finishes anywhere from 1.008 to about 1.015,
>and is one of my favorite beers to brew.
>
>After racking, I tasted the sample.  Very good, but too sweet.  A hydrometer
>reading confirmed:  1.022, higher than I expected after three weeks
>(although I once bottled at 1.028--fermentation definitely over--and it
>was my best batch ever.  I had more hops that time, though.)
>
>
>3.  Laaglander is a lot less fermentable than M&F.

Blame the yeast.  My lowest FG ever had 3lb of Laaglander Amber dried malt 
extract (also pale malt).  It hit 1008 or less.  It was fermented with
the attenuative Edme dried yeast (about the only good thing I`ll say about it-
can you say fusel alcohol!!).

(If you don't see this sorry, but I don`t intend to bother trying to post to
HBD when I can follow up here).


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: malodah@pbhyf.PacBell.COM (Martin A. Lodahl)
Subject: Re: lessons learned...
Reply-To: malodah@PacBell.COM (Martin A. Lodahl)
Organization: Pacific * Bell, San Ramon, CA
Date: Fri, 4 Sep 1992 16:33:06 GMT

In article <1992Sep4.144910.22146@worldbank.org> aki <aki@atlas.worldbank.org> writes:
>
>First off I want to thank everyone who helped me on my carboy question
>and nary a scratch one me either!  I've learned some valuable lessons
>since reading this newsgroup...
>
>1.  Everyone knows alot more about homebrewing than me.

Au contraire, mon ami!  I feel it's quite likely that many had the
same question, and decided to remain in the dark rather than ask ...

>4.  Brave being flamed and ask questions, it saves the embarrassment
>     of making a batch that could start a car.

Amen.  But remember, not all advice seen here should be accepted
uncritically!  Homebrewers as a group are usually opinionated, and
often wrong.  The brewing process, however, is forgiving ...

>6.  Get the book "Joy of Homebrewing", alot of my questions will be 
>    answered.

Better yet, IMHO, get Miller's "Complete Handbook of Homebrewing".  This
is primarily a religious issue, but I much prefer Miller's book.

>8.  I don't know everything about making the best brew, but by god I'm
>     having a hellava good time learning!

That's what it's all about.

Cheers!

-- 
= Martin A. Lodahl    [DoD, AHA, NRA]  Systems Analyst, Pacific*Bell =
= malodah@PacBell.COM		Sacramento, CA, USA     916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me!!  8-)} =
From: slamb@milp.jsc.nasa.gov (Sean C. Lamb 335-6669 Loral)
Newsgroups: rec.crafts.brewing
Subject: Re: Why Don't Women Brew?
Date: 28 Aug 92 18:14:04 GMT
Organization: Loral Space Information Systems

In article <1992Aug28.162323.29882@terminator.cc.umich.edu>, ajd@itl.itd.umich.edu (Arthur Delano) writes:
|> Another reason is that a lot of beer tastes bad, and the rest usually
|> require getting used to (did you like the first beer you drank?).

I have a son who is 3 and a daughter who is 18 mos., and they both seem
to have "aquired" a taste for beer.  My son will drink just about anything,
no matter the bitterness or color.  My point is that acquiring a taste for
beer might be learned from your environment, and contemporary US beer culture
says that drinking beer is amle thing.  Maybe it's all part of the
"beer as a lifestyle" advertising that is used by the big boys.  If beer
was simply sold as the wonderful beverage that we know it be, instead of
some wonder potion that gets you babes, women would not be adverse to its
consumption.

My question is, does anyone care if women aren't attracted to brewing?
I'm not being chauvanistic, but does the dearth of female brewers of any
sort really matter to us men who do brew?  Should brew clubs actively
promote brewing as a hobby/sport/reason for living to women?


------------------------------------------------------------------------------- 
(really neat .sig compressed to save 
	bandwidth) --------------------> `
Sean Lamb (slamb@milp.jsc.nasa.gov)
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Newsgroups: rec.crafts.brewing
Subject: Re: Importing of plant species
Date: 29 Aug 92 15:27:58 GMT
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University

In article <23076@hacgate.SCG.HAC.COM> abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim) writes:
>
>
>  1) soak and drain the corn
>  2) re-fill with water
>  3) cook for a while
>  4) add honey
>  5) let ferment spontaneously
>

>   can corn be converted by boiling, or do i need a warm
>temp rest like barley.  
>
>   Do you think that there may have been a germination
>period between the soaking and the cooking?

As far as I know, corn (maize) has to be converted enzymatically. The
traditional Inca technique is to chew the softened corn and spit it
into the fermentation vessel. Amylases in the saliva convert the
starch to sugars.

Pierre


Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
Newsgroups: rec.crafts.brewing
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: cider digest?
Organization: The Spud Goodman Show
Date: Sun, 30 Aug 1992 22:30:46 GMT

In article <1992Aug24.040915.17359@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) writes:
>Anyone know how much juice one should get from a pound of apples.   I
>crushed 10 lbs today and got about 1/2 gal at 1.035.  How did I do?
>
Sounds about right.

-- 
David Breneman            #################          Historical revisionism:
The Spud Goodman Show      ####### #######           Elvis Presley was a joke
dcb@rosedale.uucp           #####   #####            A washed-up has-been.
 ..uunet!camco!rosedale!dcb      (_)  - - - Ciao.    Then he died... The King!
From: devine@olympus.CS.Berkeley.EDU (bob devine)
Newsgroups: rec.crafts.brewing
Subject: Proceedings from AHA 1992?
Date: 4 Sep 1992 17:50:20 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: olympus.cs.berkeley.edu
X-Newsreader: Tin 1.1 PL3

Has anyone received the AHA proceedings from this summer's conference
that was held in Milwaukee?  I haven't and I was wondering if the
reason was that they haven't been shipped yet or if it never reached
me because of my recent move.

Bob Devine
From: ech@ac.dal.ca
Newsgroups: rec.crafts.brewing
Subject: Re: Bud's claims to be "naturally carbonated"
Date: 30 Aug 92 14:59:09 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Aug27.144347.8855@novatel.cuc.ab.ca>, hpeyerl@novatel.cuc.ab.ca (Herb Peyerl) writes:
> David Morning (dam@dcs.glasgow.ac.uk) wrote:
> : fizz in the bottle. German beers do this but don't ask me how, I just drink
> : the stuff, maybe it's related to top fermenting vs bottom fermenting (well
> : that's what the guy in the Heineken factory in Amsterdam told me!!)
> 
> That's correct... When you use a top fermenting yeast the sediment actually
> floats on the top (because the dead yeasties still have on their life-
> jackets) so when it comes time to bottle, they just skim the sediment off
> the top and you have clear beer.  Top fermenting yeast is harder to brew
> with though because since alcohol is less dense than sugar, the alcohol
> produced by the top fermenting yeast stays on the top of the fermenter 
> and the yeast doesn't have a chance to get to the sugar's on the bottom.
> This is why german breweries brew with their fermenters upside down to 
> alleviate this problem. This is trickier for a homebrewer though. (although
> I'm sure one of these days Jack will come up with something :-> )
> 


Will someone either enlighten me or back me up if I (flamelessly, I hope) 
exclaim that the above statements make no sense?  First of all Top fermenting
yeast is usually ale yeast, not for making German lagers, and is the type
usually used by homebrewers, who will tell you that skimming the top does
not a clear beer make.  Second, ETOH (ethyl alcohol) is completely miscible
with water and does not rise to the top.  Third, in an upside-down fermenter 
the yeast would still float to the top; this has to do with buoyancy and
gravity, and not where the TOP label sits on the fermenter.  Finally, even
if top fermenting yeast is removed by skimming, how do you get naturally
carbonated beer (requiring live yeast in the bottle) without having live
yeast in the bottle?

	Later,
	-Ed

Newsgroups: rec.crafts.brewing
From: aki <aki@atlas.worldbank.org>
Subject: beers across america info...
X-Xxmessage-Id: <A6C9550B96132631@akidamme-233324.worldbank.org>
X-Xxdate: Tue, 1 Sep 92 22:12:43 GMT
Organization: World Bank
X-Useragent: Nuntius v1.1.1d8
Date: Tue, 1 Sep 1992 21:18:53 GMT



Since alot of people e-mailed me asking about a 
previous post about Beers Across America...here's
the skinny...

To can get info from them call 800-854-BEER (2337).

Last months selections were:

SASWATCH pale ale (it was _okay_)
Pacfic Coast Ale (not bad)

I think the total bill for twelve bottles (6 of each)
was 23.00...alittle high but what the hell, they
have over 105 microbreweries on their list..it's
worth the cost just to taste a brew I might not
have a chance of tasting otherwise.  Besides if
I like it, they give me the info to order direct
from the microbrewery!.

PLEASE do me a favor and tell them you got the
info from AKI DAMME in Virgina if you decide
to order...for each three new members that join
the current member gets a free month of beer!  
PLEASE PLEASE!


-aki 
Worldbank, Wash D.C....(bring your own gun..)
e-mail: akidamme-233324.worldbank.org
(202)458-1112
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: lessons learned...
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Fri, 4 Sep 1992 17:37:59 GMT

In article 6439@pbhyf.PacBell.COM, malodah@pbhyf.PacBell.COM (Martin A. Lodahl) writes:
>In article <1992Sep4.144910.22146@worldbank.org> aki <aki@atlas.worldbank.org> writes:
>>6.  Get the book "Joy of Homebrewing", alot of my questions will be 
>>    answered.
>
>Better yet, IMHO, get Miller's "Complete Handbook of Homebrewing".  This
>is primarily a religious issue, but I much prefer Miller's book.

Likewise!  Papazian is good at piquing a new brewer's interest, but as
soon as you have technical questions, Miller's book has much better
information.

>>8.  I don't know everything about making the best brew, but by god I'm
>>     having a hellava good time learning!
>
>That's what it's all about.

Hear hear!

have fun
gak

---
I don't know what system you use,  you might try vodka in Evian bottles.   Some
people like  cream in  their morning coffee,  I spike  mine with  a little  JD.
Mickey's Big Mouths are an excellent choice, you can use the empty bottles as a
desktop vase.                               -Hoodlum Empire "Get Drunk At Work"
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4

Newsgroups: rec.crafts.brewing
From: aki <aki@atlas.worldbank.org>
Subject: lessons learned...
X-Xxmessage-Id: <A6CCEE33750A2631@akidamme-233324.worldbank.org>
X-Xxdate: Fri, 4 Sep 92 15:42:59 GMT
Organization: World Bank
X-Useragent: Nuntius v1.1.1d8
Date: Fri, 4 Sep 1992 14:49:10 GMT


First off I want to thank everyone who helped me on my carboy question
and nary a scratch one me either!  I've learned some valuable lessons
since reading this newsgroup...

1.  Everyone knows alot more about homebrewing than me.
2.  Before making my next batch, I'll post it and ask for suggestions.
3.  Everyone knows alot more about homebrewing than me.
4.  Brave being flamed and ask questions, it saves the embarrassment
     of making a batch that could start a car.
5.  Everyone knows alot more about homebrewing than me.
6.  Get the book "Joy of Homebrewing", alot of my questions will be 
    answered.
7.  Everyone knows alot more about homebrewing than me.
8.  I don't know everything about making the best brew, but by god I'm
     having a hellava good time learning!
9.  And last but not least...everyone knows alot more about homebrewing
    than me.

Now if anyone wants to know about BOWLING.......(or better yet
read alt.sports.bowling)...!

regards,

-aki
The Worldbank Wash D.C.
E-mail: akidamme-233324.worldbank.org
(202)458-1112
Newsgroups: rec.crafts.brewing
From: aki <aki@atlas.worldbank.org>
Subject: Re: Newsgroup problem
X-Xxmessage-Id: <A6CCEAAC5A092631@akidamme-233324.worldbank.org>
X-Xxdate: Fri, 4 Sep 92 15:27:56 GMT
Organization: World Bank
X-Useragent: Nuntius v1.1.1d8
Date: Fri, 4 Sep 1992 14:34:07 GMT

In article <1992Sep3.163841.1@azcc.arizona.edu> ,
jliddil@azcc.arizona.edu writes:
>Is this news group working properly or is our server messed up?
>I can't get my directory to update for rec.crafts.brewing
 
Works fine for me here...might be a problem at your end...

-aki
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Kegging
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Wed, 26 Aug 1992 17:40:23 GMT
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.

In article <1992Aug24.181846.28774@aio.jsc.nasa.gov> slamb@milp.jsc.nasa.gov (Sean Lamb) writes:
>In article <1992Aug24.133133.5023@cci632.cci.com>, adw@cci632.cci.com (Allen Williams (co-op)) writes:
>|> 
>|> 
>|>  The keg is alumnimum (I think, my Garfield refrigerator magnet won't stick
>|> to it), so will it impart off flavors to my beer, or should I not worry
>|> about it?
>|> 
>Don't worry.  Stainless is non-magnetic.  Check the can, I'm sure there's
>some info about the manufacturer there somewhere.

It no doubt is stainless but all stainless is NOT non magnetic.  It depends on

the ratio of chromium to nickel in the alloy.

js
Newsgroups: rec.crafts.brewing
From: burgess@epas.utoronto.ca (A. Burgess)
Subject: shipping beer
Organization: University of Toronto - EPAS
Distribution: usa
Date: Mon, 31 Aug 1992 16:05:15 GMT

Okay, no one at the Post Office or anywhere else in the federal
government seems able to answer this question with any certainty, and
maybe it's a FAQ, but can someone tell me whether and how it is
possible (i.e. legal or at least quasi-legal) to send a gift of
homebrew from, say, Buffalo to Berkeley?  I need this info fast, as
some friends of mine are getting married in Berkeley on the 6th of Sept.

Any inventive ways you've found of shipping beer inter-state will be
welcome; e-mail responses and I'll post a summary if it's warranted.

Thanks.

From: joeld@hpnmdla.sr.hp.com (Joel Dunsmore)
Date: Fri, 28 Aug 1992 19:34:07 GMT
Subject: Re: Exploding bottles:should I run for cover?
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.crafts.brewing

RDWHHB.

I have had 1 bottle of homebrew explode, not one of my own brews, though.

It was a bottle of ale, left in the truck on a very hot day.  When I
came out of work, the bottle was broken, but no sign of liquid (very
hot day, remember).  Two other bottles from the same batch were fine.

It the final gravity is high, drink them fast so they don't over 
carbonate.  I think its unlikey they will over carbonate in less than
a week or two, so have a party :-).

Joeld
Newsgroups: rec.crafts.brewing
From: rjhoffma@iastate.edu (Richard J. Hoffmann)
Newsgroups: rec.crafts.brewing
Subject: Tasted first batch (again): I'm not as Worried
Date: 29 Aug 92 22:08:35 GMT
Article-I.D.: news.1992Aug29.220835.9145
Organization: Iowa State University, Ames, IA

First, let me thank everyone who offered encouragement by email over the
past week.  You were unanious in advising that I wait a while, and I
learned a lot from the other suggestions you gave me.  So, here's a
report, for any other beginner who wanted to know what happens to a
first batch.

Now I know not to expect too much this week, but I couldn't resist a
second taste today, one week later.  The carbonation is much better,
just as you all told me it would be.  Not much of a head, and not
fully caronated, but
acceptable.  In fact, as far as I'm concerned, it's okay.  My wife wants
more.  The cidery flavor (which I now know probably was misdescribed)
has toned down a lot, but it's not gone.  The beer still tastes like
apple cider, but it's not the dominating flavor it was.  Still little
bitterness, but that's my fault, I think, and I don't expect that to
change much.  One thing I forgot to mention last week is that this batch
finished with a pretty high S.G., so alcohol content is low, around 2%
as I calculate.  Yeast quit too soon, I guess.

It's really true, beer is alive, and I shouldn't have worried quite so
much.  I haven't made the perfect batch, but I'm going to keep trying.

Dick Hoffmann


-- 
Richard J. Hoffmann              Internet: rjhoffma@iastate.edu
Department of Zoology & Genetics   Bitnet: rjhoffma%iastate.edu@isumvs
Iowa State University               Voice: (515) 294-8075
Ames, Iowa 50011
Newsgroups: rec.crafts.brewing
From: aki <aki@atlas.worldbank.org>
Subject: Re: SG on double malting
X-Xxmessage-Id: <A6CA6471D3022631@akidamme-233324.worldbank.org>
X-Xxdate: Wed, 2 Sep 92 17:30:41 GMT
Organization: World Bank
X-Useragent: Nuntius v1.1.1d8
Date: Wed, 2 Sep 1992 16:36:54 GMT

>How much spraymalt (the dried stuff) did you use??  Had you
>been using several pounds of corn sugar??  If so and if you
>doubled the total fermentable sugars, you will get a stronger brew 
>or barley wine.
> 
I was told by several people that you really don't need to add
sugar to the malt...what I did add was about 2 cups of the
spraymalt (I learned a new word!)...is that ok?

>
>That depends if the yeast can survive the high alcohol.  If the
>alcohol content is below that which will kill the yeast it should
>get down to around 1.1.  If not, the yeast will die.  You could
>try champaign yeast; they can tolerate more alcohol.
>
I added the wine yeast about two days ago, it's not _real_ active
but it's still bubbling...
>
>The answer isn't yess, it is _HELL YES_!!!   More sugar =
>more yeast food = more yeast byproducts (alcohol and CO2).

I guess that's may depend on how it reacts to the malt/spraymalt.
Since I forgot (see I TOLD you I was new at this) to check the
SG of the wort at the start, I was told not to rely on the AC as
indicated on the hydrometer.  That you must subtract the AC at
the start by the AC at the end to get a true alcohol content reading.
Is that true?  If so how can I check the content before racking
since I've already screwed up that part?  

BTW I don't mind getting flamed...it's just embarrassing asking such
a simplistic question to all you brewmasters out there.  (I'm referring
to my previous post about the carboy)... I feel like
a "grasshopper" to homebrewing.  But I've have learned ALOT from
this newsgroup and have recommended it to alot of my friends who
are thinking about getting into homebrewing. :-) ....
From: cs_jh@cox.nsac.ns.ca (Dr Jeff Hoyle)
Newsgroups: rec.crafts.brewing
Subject: Elderberry recipes !!!!! BOOK
Date: 4 Sep 92 16:58:34 GMT
Article-I.D.: cox.cs_jh.647.0
Organization: NS Agricultural College

Once in a while there is a request for an elderberry wine recipe....
I was just in our local health food store and I found a book :

Winemaking with Elderberries by T. Edwin Belt.  106 pages.
published by AW in the UK.  It was printed in 1983.  0 900841 62 1

There are 115 (Yes I DO NOT LIE) recipes for making wine from elderberry 
fruit or flowers.  WOW!!!!

I paid CAN$8.50.  The British price label is 2 pounds sterling.

This will keep me busy reading for the weekend.  It looks like a really good 
book.  Obviously it is THE source for elderberry recipes!!!!!

Jeff
From: cpalmer@ohstpy.mps.ohio-state.edu
Newsgroups: rec.crafts.brewing
Subject: seven gallon carboys
Date: 2 Sep 92 11:17:42 EDT

Does anyone know where you can get seven gallon carboys?
Prices?
thanks in advance...

			Chris

Newsgroups: rec.crafts.brewing
From: pyle@intellistor.com (Norm Pyle)
Subject: Re: Exploding bottles:should I run for cover?
Organization: Intellistor, Longmont, CO
Date: Wed, 2 Sep 92 13:41:16 GMT

In article <1992Sep1.134847.58551@cc.usu.edu> slndw@cc.usu.edu writes:
>
>I just got back from a trip where I had the oppertunity to visit
>a few micros.  It seems all the ones I visited ferment for seven
>days for all their brews (lagers excepted).  Five days is, therefore, not
>WAY too soon, though 1.028 seems a bit high.  I usually let my brew go
>at least 1-2 weeks in secondary, but I have also bottled sooner.  
>
Seven days fermentation is probably fine when you pitch large quantities of
extremely active yeast, with plenty of free oxygen, and at a healthy
temperature for the particular strain, which I expect the micros do.  In this
case (the HB case) we don't know the pitching rate, oxygen level, or
fermentation temperature.  For those reasons, I would not make a judgement on
a number of days.  SG really says a lot more than "X # of days", and 1.028 is
too high to bottle (is anyone really arguing against that?).  This is all, of
course, IMHO.

Norm
From: gary@wb9rxw.lonestar.org (Gary Partain)
Newsgroups: rec.crafts.brewing
Subject: Does heat hoze your hoses?  Also, Potassium Sorbate Q.
Date: 3 Sep 92 02:50:24 GMT
Organization: American Airlines - STIN

I finally got around to making myself a wort chiller -- got a bunch of
3/8" OD copper tubing from the hardware store and a couple lengths of
FDA approved tubing, tied them all together with hose clamps and,
*ta da*, a chiller was born.  I used it for the first time last night, and
I was very happy with its performance.  There is only one thing that
bothers me.  When I ran the hot wort through the tubing, it became
relatively soft.  "Not a problem" says I, knowing that all was clamped
together firmly.  Besides, it wasn't exactly melting.  However, when I
rinsed the contraption out, I found that the tubing had taken on a slightly
milky color, though it was still clear.  Is my tubing messed up now?
Is there some other tubing available that will handle the heat a little
better?

Now for question #2.  I would like to stop fermentation of mead at about the
3 week point.  Is potassium sorbate the right stuff for the job?  Also,
can it be boiled to sanitize it?

Thanks in advance for the help!
-- 
Gary Partain                 | Men like to pursue an elusive woman, like
American Airlines, D/FW, TX  | a cake of wet soap in a bathtub -- even
texsun!wb9rxw!gary           | men who hate baths.
gary@wb9rxw.lonestar.org     |                        - Gelett Burgess -
Newsgroups: rec.crafts.brewing