HDTenEightyP/NetNews huggingface dataset:
From: pmfisher@milton.u.washington.edu (Patrick Fisher)
Subject: The characteristics of yeast
Organization: University of Washington, Seattle
Date: Sat, 21 Nov 1992 00:07:17 GMT

	Is there any info out there on the characteristics of
different yeasts, aside from Charley P.'s and Miller's books?
By characteristics, I mean what effects do different yeasts 
have on wort, what are their prime temps for converting sugars,
attenuation, etc.....
	Both books come up short on explaining the characteristics
of liquid Wyeast yeasts.
	Pat-

Organization: Sophomore, IM - Graphic Communications, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.crafts.brewing
Date: Tue, 17 Nov 1992 16:53:45 -0500 
From: David Glen Berwick <db6z+@andrew.cmu.edu>
Subject: MEAD? 

   I'm interested in learning more about honey mead. The way it is made
and how the best ways areto flavor it. 

        thanx, dave berwick
From: kkuisman@klaava.Helsinki.FI (Kalle E Kuismanen)
Newsgroups: rec.crafts.brewing
Subject: ICE beer
Keywords: german, icebeer
Date: 22 Nov 92 15:41:21 GMT
Organization: University of Helsinki


	I reacently read a book about alcoholic bewerages and it touched
 briefly on subject about german icebeer. There was not much about it
 but I gathered as much, that beer is fermented as usual. However before
 bottling brew is cooled to below freezing point. Idea behind this is to
 freeze some of the water while alcohol remains liquid. Ice crystals are
 then removed and remaining liquid bottled. Result is amazing around 19%
 alcohol of the weight (don't quote me on the exact figure).

	
	Anyhow, I was at the time innocent about the world of network
news & this news group so I let the matter slip. But now after reading
the 437 articles I was behind, I figured maybe somebody out there has
tried doing Ice beer at home or has more information about it. 

	Happy brewing.

Kalle Kuismanen
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: rec.crafts.brewing
Subject: Re: Pinkus Weizen?  Really?
Date: 23 Nov 92 15:17:50 GMT
Organization: MITRE Corporation, McLean  VA

In article <01050166.j0dqt1@joebloe.maple-shade.nj.us>
 joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall) writes:

>So, I have this glass of Pinkus Weizen in front of me.  (It's in one
>of the super-thin Pinkus Pils glasses with the 0,2 l mark on it.)
>
>The only problem is that it is nearly crystal clear despite being
>quite cold, is lightly carbonated, and has nearly no residual head.
>It looks, smells and tastes like a damn good pilsner but not a bit 
>like a wheat beer.
>
>Is it possible that this is a mislabeled bottle of Pinkus Pils?  Do
>these things happen from time to time?

I don't know if these things happen or not, but why the heck are you serving 
or drinking this "quite cold"?  The colder it is, the less you can taste.  
You might be able to taste the beer if you let it get to 55F or so.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: cav@bnr.ca (Rick Cavasin)
Subject: Re:    SULPHITING AND BEER YEAST
Reply-To: cav@bnr.ca (Rick Cavasin)
Organization: Bell-Northern Research Ltd.
Date: Mon, 16 Nov 92 20:20:09 GMT

It sounds to me as if the sulphite is the culprit.
I am very leery of the stuff, even with wine yeast.
(I once spent a week pitching yeast into a mead must
every night until fermentation finally started).
The only other possibility is that the must was
under-oxygenated at pitching time, but this is
unlikely to lead to no activity at all.  Agitation
should help dissipate the sulphite.  Another thing
to try might be split the contents of a carboy into
two carboys, then add air-locks so the sulphite can
dissipate into the (now fairly large) headspace.

I pasturized my cider and perry musts by heating to 160F for
15min (yes, I know that this may be sub-optimal).
  
Although less attenuative than wine yeast,
Whitbread is still fairly attenuative.  I'm using
Wyeast's European Ale yeast (their least attenuative?)
in hopes my cider/perry will have some residual
sweetness.  Won't know for a couple months ;).

Cheers,
Rick C.
Newsgroups: rec.crafts.brewing
From: 97994779@wsuvm1.csc.wsu.edu
Subject: Cats Meow (different guy) Help
Organization: SYSTEMS & COMPUTING
Date: Wed, 18 Nov 92 21:22:33 PST

I am having trouble getting a hold of Catsmeow. I am only interested in
the chapter on cider and would appreciate it if someone could cut that
chapter out and send it to me.
 
Also, My problems stem from the unreliability of Kermit. Is there any
other way to download from CMS? Or a way to beef up Kermit?
 
Any help appreciated!
Patrick at WSU
 
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: Brewers' Bible (was Re: Use of chocolate ma
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Fri, 20 Nov 1992 22:28:19 GMT

In article 16023@sco.com, stewarte@sco.COM (nothing a bullet in the belly couldn't cure) writes:
>
>At the risk of starting a holy war, what do folks think about the 
>various "bibles" now available?  If you had to throw out all your
>brewing books but one, which would you keep?

Miller's "Handbook".  No question.

gak

---
Richard Stueven       AHA# 22584 |----------|
Internet:            gak@wrs.com |----GO----| Oh, what heights we'll hit...
ATTMAIL: ...!attmail!gakhaus!gak |---SHARX--| On with the show!  This is it!
Cow Palace:            107/H/3-4 |----------|

Newsgroups: rec.crafts.brewing
From: jking@nmt.edu ('Admiral JC')
Subject: Re: Brewing With Friends
Organization: New Mexico Tech
Date: Thu, 19 Nov 1992 05:47:01 GMT

In article <1992Nov17.181659.18938@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:

>
>If you'll allow me to discourse a bit:  I have a philosophy I
>call 'carry-on luggage philosophy'.  While everyone else at the 
>airport is getting stuff taken away from them (the 1-item-per-person rule)
>I never have any trouble taking 1, 2, 3,...however many pieces 
>of carry on luggage on a plane that I want to take. The secret? 
>It has three parts: (1) never NEVER ask anyone 'is this ok?', 
>(2) act like you have complete authority for what you do, and 
>finally (3) if all else fails, -- hide it.
>
>I find this works well for most aspects of life :)
>
>Julie
>DISCLAIMER:  All opinions here belong to my cat and no one else
>DISCLAIMER_PART_2:  The above post should not be construed to
>	say that either my cat or I has done anything illegal,
>	except perhaps to eat a sparrow or two.

   Not to be mean here.. but isn't that awefully similar to the way DOE
dealt with envionmental concerns up until a year or so ago??

   I need to know the legal aspects since 1) This is a club, not a private
individual and thus more visible.  2) We are not incorporate, nor will we
ever be and thus as an individual I am easily subject to liability and such.
And 3) This is not a good time in my life for me to be doing anything under
the covers so to speak...

        _
/\/\/\/\> ... Slither ...
From: bench@cbnewsm.cb.att.com (daniel.benscher)
Newsgroups: rec.crafts.brewing
Subject: Spoiled malt extract???
Date: 23 Nov 92 18:13:15 GMT
Organization: AT&T

I have a can of M&F Dark Malt Extract (3 lbs) that has been in my
closet for a year or so.  I just noticed it has a slight bulge at
one end (like when a can of tomato sauce spoils).  Does this mean
the stuff is spoiled?  (I have no idea if the bulge was always there
or not.)  I'd hate to end up with botulism!

Dan
bud@hotld.att.com
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: rec.crafts.brewing
Subject: Re: Apple Cider
Date: 17 Nov 92 18:17:21 GMT
Organization: The Meltdown - A Team Star BBS

The recipe was the quickie kind.  Add frozen juice to a gallon bottle of cider.
 Add yeast.  Ferment.  Yeah, each fermenter was different, each was it's own
bottle.

I've pretty much decided to get REAL serious when making cider, essentially
affording it all the respect I do when I brew beer.  It'll mean more effort
than what I'd intended, but I HATE bad batches, so it's pretty much a
necessity, now.

BTW, FYI, my latest batches are finished.  I seem to have picked up that
infection again (I didn't change procedures, yet), although it seems to be less
damaging this time.  They taste fine, but smell and look a little off.

In one batch, I dropped 6 cinnamon sticks to soak while fermentation took
place.  This was successful.  The resulting cider is very apply with a strong
cinnamon presence.  It's not overpower, but you can't miss it.  If I were to
sweeten it, it'd probably taste just like a good apple pie.

In fact, next time I WILL sweeten it, just to see.  Experimentation can be fun,
ya know?

brewer@meltdown.chi.il.us   -Mike Wilson
Newsgroups: rec.crafts.brewing
From: rone@rchland.vnet.ibm.com (Ronald Elshaug)
Subject: Re: Brewing With Friends
Date: Wed, 18 Nov 1992 18:08:28 GMT
Reply-To: timfair@vnet.ibm.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester


>
>Anyone for sparrow ale?
>
>Julie
>DISCLAIMER:  All opinions here belong to my cat and no one else

Would you boil the sparrow with the malt or dry sparrow it in
the secondary?  Sounds like something my dogs could really get
into.  Do you have a recipe?

-RonE
Newsgroups: rec.crafts.brewing
From: pyle@intellistor.com (Norm Pyle)
Subject: Re: Corona mills
Organization: Intellistor, Longmont, CO
Date: Mon, 23 Nov 92 16:42:35 GMT

In article <By0wy8.1xB@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) writes:
> 
> The reason I made the mill is for the same reason you did in 
> addition to the fact that nothing else was available.  As 
> people come and go from this forum, it would be entirely 
> possible that people could conclude from discussions, that 
> the Corona is still the only thing available.  Therefore, I 
> content myself with waving the flag for roller mills when 
> ever it seems appropriate.  I have bent to the will of the 
> group by abbreviating the trade name and using lower case 
> letters. If you do not agree with my assessment of what is 
> "appropriate", we will simply have to agree to disagree.  
> 
> Furthermore, as an owner of both machines, I feel I am now 
> qualified to comment on both.  As producer of one... caveat 
> emptor.  However, were I to state my position everytime I 
> commented on grain milling, I would be accused of 
> commercializing so I will leave that up to people like you.  
> You might, however, do it in a less hostile manner, i.e, if 
> you just point out the facts, you won't start a flame war.
> 
> js
> 
Agreed.  My apologies to you and to the group.  The last thing
we need here is more flames.  Your post is good example of how
to disagree politely.  Mine was abrasive at best.

Keep on Brewin',
Norm
Newsgroups: rec.crafts.brewing
From: gcohen@mailer.cc.fsu.edu (Gregory Cohen)
Subject: Re: Mead?
Organization: Florida State University
Date: Tue, 17 Nov 92 23:26:23 GMT

In article <1ebb9oINNi4@bigboote.WPI.EDU> kentheri@parker.WPI.EDU (Kenneth Merri Theriault) writes:
>
>	I am thinking about brewing some mead but I have a problem.  I don't
>know what any tastes like, so I really won't know if I brew it right.   What I
>need is to find some place that sells Mead so I can try it.  Does anyone know
>where I can buy some Mead in the CT, MA area?    
>
>                            Thanks
>
>                            Ken
>
>
>
>
>
There is a commercial mead called Chauser Mead.  It comes from California.  It is a sweet dessert wine.  It's OK, but I prefer dry mead's made like wine.  Most people who I know who make mead make it like beer.  Trey what you like, it's a trick to mess up mead.  You may not get what you expect, but it will probably taste good. tell me how it comes out.
 
 
Greg Cohen
gcohen@mailer.acns.fsu.edu
 
Power Mead
 
1 Gallon honey
3 gallons H2O
Champaign Yeast
 
Boil 2 gallons of water and honey skimming off foam.   (Yes I know about the Never Boil Mead thing, but I have not had ill effects) .  add rest of H20, pitch yeast when cool.  Rack in 2 weeks, rack again 1 month later.  Bottle after 3 months.  
 
Notes:  this makes a strong medium dry wine like mead.  It tastes great and makes a fine apple-jack.  (would it be apple jack for mead?)  It's about as basic as it comes.   I make this constantly because of the ease of preparation.  Some batches have come out cloudy, but have cleared easily after the addition of a fining agent.
 
Newsgroups: rec.crafts.brewing
From: guy@mspe5.b11.ingr.com (Guy D. McConnell)
Subject: Re: What's brewing in West VA.?
Reply-To: guy@mspe5.b11.ingr.com (Guy McConnell)
Organization: Intergraph Corp. Huntsville, AL
Distribution: na
Date: Fri, 20 Nov 1992 18:12:42 GMT

In article <1992Nov20.20550.155@ms.uky.edu>, cbrooks@ms.uky.edu (Clayton Brooks) writes:
|> mkenny@cbnewsb.cb.att.com (michael r..kenny) writes:
   ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
    Actually, guy@mspe5.b11.ingr.com (Guy McConnell) wrote:

|> ...............................................................  What is the
|> >beer/brewing climate there?  Any micros, brewpubs, or places with decent
|> >selections of good beer? ....................................................
|> 
|> Growing up in Huntington, I sadly say that the beer climate is pretty sad.

   [Description of beer wasteland deleted]

|> >Guy McConnell  guy@mspe5.b11.ingr.com  or  ...uunet!ingr!b11!mspe5!guy
|>                           ^^^^^^^^^^^^ Walk over and say "Hi" to my wife.

    What's her name?

--
Guy McConnell  guy@mspe5.b11.ingr.com  or  ...uunet!ingr!b11!mspe5!guy
		  "All I need is a pint a day"
Newsgroups: rec.crafts.brewing
From: us279764@mmm.serc.3m.com (Philip . Miller)
Subject: Wyeast 1056 -- slow starting?
Organization: 3M Company
Date: Mon, 23 Nov 92 21:13:06 GMT

I just used some Wyeast 1056 (Chico Ale) for the first time.  I
noticed that the package was a little slow to puff up (compared
to my past experiences with other kinds of Wyeast), the starter
was a little slow to kick off, and the wort was slow to begin
fermenting (36 hours before visible signs).  Is this normal with
this strain?   
Newsgroups: rec.crafts.brewing
From: ryan@netnews.smithkline.com (Dominic Ryan)
Subject: Re: Wyeast 2112
Organization: SmithKline Beecham Pharmaceuticals
X-Newsreader: Tin 1.1 PL5
Date: Wed, 18 Nov 1992 18:47:11 GMT

I used 2112 to make a fairly light bodied steam (OG=38) and it finished up
very well.  It did take rather longer to ferment out.  I understand that the
optimal temperature for this yeast is below 65F, I exceeded that off and on
but both primary and secondary took more than a week, secondary closer to
two, and conditioning in the bottle was much longer than a week; full
carbonation took over three weeks.

Dominic Ryan
Newsgroups: rec.crafts.brewing
From: cav@bnr.ca (Rick Cavasin)
Subject: Re: more hard cider
Keywords: initial sterility and MOLD
Reply-To: cav@bnr.ca (Rick Cavasin)
Organization: Bell-Northern Research Ltd.
Date: Tue, 17 Nov 92 21:08:28 GMT

In article <kaplan4.722030123@husc10>, kaplan4@husc10.harvard.edu (Merrill Kaplan) writes:
|> Heya, I've been trying to brew hard cider since the summer, and but for
|> my first batch, they've all gone to mold.  I'm unfortunately working from 
|> other people's pressed cider (not owning a orchard :}) and am trying
|> to figure out how to kill all the things living in the stuff before I 
|> pitch yeast.  
|> 
|> Someone mentioned Campden tablets --- how many per gallon are we talking
|> about here ?  I'm brewing in 3-liter jugs.

I'm personally biased against the use of sulphites.  It just kinda bothers
me.  Also, there was the time I spent a week repitching a batch of mead every
night before the yeast grudgingly took hold.  The standard amount is one tablet
per gallon of must I think.

|> 
|> Are there other methods?  I've been advised against boiling, and was 
|> disappointed to find the mold-cure set out in a 14th century manuscript
|> insufficient.  

The cider and the perry which I made recently were both pasturized by heating
to about 160F and holding for about 15min.  This is *supposed* to kill most
spoilage organisms.  The cider is coming along fine (tasted fine when racked
on Sunday) and the Perry will be ready for racking in a couple of weeks.
If I've set the pectin during pasturization, I may have to use pectinaze to
clear the haze.

How about posting the manuscript text?  Pretty please?  A reference at least?

Rick C.

|> 
|> Merrill Kaplan  -- Drunken Warrior Aristocracy, Cambridge, MA
Newsgroups: rec.crafts.brewing
From: cm445a10@socrates.umd.edu (Troy Holt)
Subject: Re: Brewing With Friends
Organization: University of Maryland University College
Date: Wed, 18 Nov 1992 22:04:01 GMT

In article <1992Nov18.180828.23222@rchland.ibm.com> timfair@vnet.ibm.com writes:
>
>>
>>Anyone for sparrow ale?
>>
>>Julie
>>DISCLAIMER:  All opinions here belong to my cat and no one else
>
>Would you boil the sparrow with the malt or dry sparrow it in
>the secondary? 
>-RonE
That would depend on whether you were sparrowing it for aroma or bittering.

Troy


-- 
**********************************************
Troy Holt
cm445a10@socrates.umd.edu
From: pod@eksignal.kodak.com (Mike Podhorecki)
Newsgroups: rec.crafts.brewing
Subject: HELP ...... Cats Meow II
Date: 18 Nov 92 22:14:23 GMT
Article-I.D.: pixel.1992Nov18.221423.2452
Organization: Eastman Kodak

I got someone to mail me a copy of Cats Meow II. So please ignore the request.

Thanks,
Mike Podhorecki
Newsgroups: rec.crafts.brewing
From: gcohen@mailer.cc.fsu.edu (Gregory Cohen)
Subject: Re: Kegging with other than CO2
Organization: Florida State University
Date: Fri, 20 Nov 92 21:49:39 GMT

>But, while mentioning guinness, I would love to know what's in the plastic
>insert in the cans of draught guinness recently available here and how they 
>work.
>
>ciao		davel@ampex.com
>
>

They call it a bubbler (or something like that) it contains a pressurised bit of some gass to properly simulate a keg.  I read about it in some brewing newspaper.  I'll try to find the story.

-GReg

gcohen@mailer.acns.fsu.edu
+++++++++++++++++++++++++++++++++++++++
Beware of the Fnord or it will eat you.
+++++++++++++++++++++++++++++++++++++++

Newsgroups: rec.crafts.brewing
From: pmfisher@milton.u.washington.edu (Patrick Fisher)
Subject: Re: Brewers' Bible (was Re: Use of chocolate ma
Organization: University of Washington, Seattle
Date: Sat, 21 Nov 1992 00:03:15 GMT

	I think that Charley's book is best for beginners because
of the laidback way that he deals with homebrewing, with Miller's
book next for the more advanced brewers.

	Pat-

Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: Brewing With Friends
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Wed, 18 Nov 1992 22:36:09 GMT

I'd love to brew with friends, but most of mine
are too big to fit in the mash tun.

gak

---
Richard Stueven       AHA# 22584 |----------| He has erected a multitude of new
Internet:            gak@wrs.com |----GO----| offices, and sent hither swarms
ATTMAIL: ...!attmail!gakhaus!gak |---SHARX--| of officers to harass our people,
Cow Palace:            107/H/3-4 |----------| and eat out their substance.
From: peterm@dtc.hp.com (Sweet Pete)
Newsgroups: rec.crafts.brewing
Subject: Re: Quality of malt extract (_long!_)
Date: 23 Nov 92 19:53:28 GMT
Organization: Where No Man Has Gone Before

In article <1992Nov22.204350.7248@pbhyf.PacBell.COM> malodah@PacBell.COM (Martin A. Lodahl) writes:

>been at fault.  The study suggests to me a few considerations:
>
>*	If you're not at least partial mashing, add yeast 
>	nutrient.  It can't hurt, and might help.

What does one use for a yeast nutrient?  How much does one use?

	Peter
-- 
Peter C. Maxwell,                      ARPA:   peterm@dtc.hp.com
Hewlett-Packard Company,
5301 Stevens Creek Blvd, MS 53U/36,    UUCP:   ..!hplabs!hpdtlpm!peterm
Santa Clara, CA 95052-8059             (408) 553 2512
Newsgroups: rec.crafts.brewing
From: davel@ampex.com (Dave Larkins)
Subject: Re: Kegging with other than CO2
Organization: Ampex Corporation, Redwood City CA
Date: Thu, 19 Nov 1992 23:04:58 GMT

In article <1992Nov19.182211.17083@mprgate.mpr.ca> mcvey@mprgate.mpr.ca (Iain McVey) writes:
>I had a thought the other day, and I am not sure if anyone has tried it.
>
>Can you use different gasses to presurize keg beer?  Specifically, gasses
>that do not disolve into the beer like CO2 does.  The first one that comes
>to mind is Nitrogen.
>
>Just wondering.... 
>

The local pub here pumps imported guinness with nitrogen to try and improve
the problems caused by pasturization and it seems to work really well. It
makes the head really creamy and the beer doesn't feel like you're drinking
cultured nematodes on the way down.

But, while mentioning guinness, I would love to know what's in the plastic
insert in the cans of draught guinness recently available here and how they 
work.

ciao		davel@ampex.com
From: sbeitzel@netcom.com (Stephen Beitzel)
Newsgroups: rec.crafts.brewing
Subject: Re: Brewers' Bible
Date: 21 Nov 92 04:50:14 GMT
Article-I.D.: netcom.1992Nov21.045014.2506
Organization: Netcom Online Communications Services (408-241-9760 login: guest)

In article <1992Nov20.215509.16023@sco.com> stewarte@sco.COM (nothing a bullet in the belly couldn't cure) writes:
>.................................If you had to throw out all your
>brewing books but one, which would you keep?

Probably I'd keep Papazian, just because I haven't memorized everything in
it yet.  I started with Byron Burch's _Brewing Quality Beers_ and made several
Good Things using the knowledge contained therein.  I can't say I use anything
as a bible, though -- I tend to take the recipes as examples of how to
construct Wonderful Things and then potter about on my own.  I have discovered
some neat things this way, and I figure that at a "bible" per quarter, by the
end of next fiscal year I'll have discovered a *lot* of Wonderful Things and
drunk a *lot* of beer!

-- 
Stephen Beitzel        | "Jack the sound barrier.   | Disclaimers are for 
<sbeitzel@netcom.com>  | Bring the noise."          | sucks; these opinions
<sbeitzel@wet.com>     | - Neal Stephenson          | belong to EVERYONE!
Newsgroups: rec.crafts.brewing
From: bench@cbnewsm.cb.att.com (daniel.benscher)
Newsgroups: rec.crafts.brewing
Subject: Re: Brewers' Bible (was Re: Use of chocolate malt)
Date: 23 Nov 92 18:05:36 GMT
Organization: AT&T

In article <jdecarlo.397.722532919@mitre.org> jdecarlo@mitre.org (John DeCarlo) writes:
>In article <1992Nov20.215509.16023@sco.com>
> stewarte@sco.COM (nothing a bullet in the belly couldn't cure) writes:
>
>>At the risk of starting a holy war, what do folks think about the 
>>various "bibles" now available?  If you had to throw out all your
>>brewing books but one, which would you keep?
>
>get annoyed by Papazian, with bad recipes or bad advice (look at the 
>extremely small blow-off tube he has, for instance).  But I still use some 
>of the tables and recipes in there, avoiding other ones.

As a beginner who recently purchased Papazian's book, I would
appreciate tips on which recipes to avoid -- or how to modify
them (I am just now starting on some of his "intermediate" recipes.)

Thanks.

Dan
bud@hotld.att.com
Newsgroups: rec.crafts.brewing