HDTenEightyP/NetNews huggingface dataset:
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Why Don't Women Brew?
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Fri, 28 Aug 1992 20:06:22 GMT

In article <1992Aug28.181404.13269@aio.jsc.nasa.gov> slamb@milp.jsc.nasa.gov (Sean C. Lamb 335-6669 Loral) writes:
>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.

As a female who is seriously considering getting started in
brewing, maybe I can make a few comments:  

I didn't enjoy beer until I started drinking imports.  (I don't
know why I kept trying.  Guess I'm just stubborn).  It's sad
but I just don't like American beers.  I do like any import
I've tried -- especially the darker more robust ones which
are generally considered more 'manly' drinks.

I think you're right about the advertising.  It says that only
men drink beer and women should drink something else.  I don't
think this sort of image applies in other countries.  Anyway,
I've never cared much for "advertising image" but I think
it does turn a lot of women away from beer.  

>
>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?

Come on guys!  Here's a chance to increase the number of members
in your hobby!  Anyone seriously interested in *any* hobby should
be glad to see more people -- regardless of sex -- getting
interested in it.  Owners of brew shops would also benefit as
they would get to sell a lot more supplies.


Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
Xref: sparky rec.crafts.brewing:5012 rec.food.drink:2784 dc.dining:625
From: simmon@eeel.nist.gov (Eric Simmon)
Newsgroups: rec.crafts.brewing,rec.food.drink,dc.dining
Subject: brewpub in DC!
Keywords: DC washington brewpub
Date: 28 Aug 92 14:58:18 GMT

I heard from a friend that there is now a brewpub in Washington
DC.  Anybody know anything more about this?  All I know is
it is someplace in Northwest and it is not really a brewpub yet
(the beer is brewed in Maryland, and brought in to the pub).

Please email me at:

simmon@eeel.nist.gov
Newsgroups: rec.crafts.brewing
From: hpeyerl@novatel.cuc.ab.ca (Herb Peyerl)
Subject: Re: HOMEBREW Digest #954
Organization: "NovAtel Communications Ltd."
Date: Thu, 27 Aug 1992 20:42:00 GMT

Matt Kelly (4274) (kelly@spyro.cray.com) wrote:
: >Date: Fri, 21 Aug 92 09:42:25 -0400
: >From: cestes@argos5.DNET.NASA.GOV (Chris Estes)
: >Subject: Siphons
: >that I WORRY about!  Well, sometimes.  I generally try to sanitize my tubes
: >in a standard bleach/water solution.  I fill them with tap water and start
: >hand or drill operated pump for racking.  I've seen them for pumping gas
: >from one car to another and other dubious activities and wonder about their
: >application in beer.  Any comments?
: 
: I have an idea that I'm going to try when brewing my next batch (to be bottled
: in a week or so).  This should help you, too.  It involves using a short 
: length of plastic tubing that will fit snugly OVER the siphon tube to start
: the siphon:
:
:  [Siphoning routine outlining the use of surgical gloves deleted ]

Hmm.. Seems pretty excessive...

I saw a suggestion on here quite a while ago for using a rectal syringe
to start a siphon.  I thought it was a great idea and went to the local
pharmacy to buy one (which was actually sort of an amusing experience. I
had the clerk going for a while... "too thick.. Too thin..."... I told
him I needed an Inside Diameter of about 3/8" ).. Anyways, a rectal syringe
is probably intended to be used for some purpose that you don't want to 
intermix with homebrewing but as long as you keep it with your brewing
supplies there should be little danger of someone accidentally using it
for it's intended purpose (whatever that is.)

Anyways, it's quite simple.... What I do is first squeeze the bulb, suck
in a solution of 50/50 bleach and water; swish it around for a second and
then expell the bleach/water solution.  I then squeeze as much air out of
the bulb as possible and then insert the syringe into the end of my siphon
tube and let go of the bulb.  By the time the bulb is half inflated (or
deflated depending on whether your a half-full or half-empty kinda guy)
the liquid being siphoned is practically on its way into the syringe.  I
then pull the syringe out of the hose and Oila'... Instant _CLEAN_ 
siphon... The rectal syringe cost me about $6.00 or something but has been
worth it's weight in gold in starting siphons...

Hope that helps.
-- 
"I was early to finish | hpeyerl@novatel.cuc.ab.ca <Reply-To>   | I brew |
I was late to start, I | peyerlh@cuug.ab.ca                     | there- | 
might be an adult, but | #define JANITOR "Network Administrator"| fore I | 
I'm a minor at heart." |    JANITOR, NovAtel Communications Ltd.|   AM.  |
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Low O.G. - what's a brewmeister to do?
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Tue, 25 Aug 1992 22:26:19 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 <1992Aug22.173454.15397@news.nd.edu> ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
>
>Based on formula and Miller's figures (45 for DME, 36 for syrup) I should
>have had an OG of 37 if 6gallons volume was used (it may have been less).
>My hydrometer does read about 996 in water, which would account for
>most of this difference, but maybe it is really a wine hydrometer
>with a paper with beer calibrations within.  I am going to check it,

I don't think there is anything wrong with the standard brewshop type but
yours is obviously a lemon.  Just carefully break the seal and slide the 
paper up to recalibrate it and seal it up again :)

Just kidding of course.  They only cost a couple bucks.  Trash it and buy a
new one.  Most lab suppy houses carry quality instruments but they cost 
big bucks.

>Also my initial runoff was 1060.  Miller says it should be 1100.

I think he got one that slid the other way.  I get 1.08 to 1.09 for
initial runoff and it doesnt seem to have much effect on the final.
I seem to get about the same number no matter how much grain/water I use,
it just falls slower with heavier beer.

js
From: pmfisher@milton.u.washington.edu (Patrick Fisher)
Newsgroups: rec.crafts.brewing
Subject: A question about sparging
Date: 4 Sep 92 16:36:56 GMT
Organization: University of Washington, Seattle


	I've got a question about sparging.  I've decided to do 
all-grain brewing from now on (it looks like more fun.)  I've
made a wort chiller and a 2 5-gallon bucket lauter-tun (like
the one in Charlie P.'s book, TNCJOHB.
	My question is: Charlie P. talks about sparge water
used in sparging.  Is the sparge water that water that was 
brewing with the grains, or is it another pot of 170 degreee
water?  Also, how much water is used in sparging?  
	This is the way I understand sparging: strain out the 
grains and and put into lauter-tun with three inches of water
above the false bottom.  Then slowly pour in the 170 water that
was brewing with the grains.  Does this sound right?
	I would appreciate a succinct method to this sparging.
I've got the rest of the process of all-grain brewing figured out
and I can't wait to get this 9-pound bag of grain turned into
a Redhook-like ale.
	Thanks,
	Pat-
Newsgroups: rec.crafts.brewing
From: psrc@cbnewsl.cb.att.com (Paul S. R. Chisholm)
Subject: Re: Soda pop, etc.?
Organization: AT&T Bell Laboratories
Distribution: na
Date: Mon, 24 Aug 1992 02:36:27 GMT

In article <1992Aug20.131228.5672@hou.amoco.com> tachaimov@hou.amoco.com (Tom Chaimov) writes:
> I just got a catalog from a mail order outfit in Rhode Island.  In
> it they advertise soda pop extracts, birch beer, ginger ale, root
> beer, etc.  I thought it might be nice to have some of this on hand
> for any non-alcohol-drinking friends I might have over (I'm still
> trying to think of one...).

In my local circle of friends, about half of us are total teetotalers,
and I'm the only beer drinker.  (Though the M.D. in the crowd has
expressed some interest in tasting homebrew.)  When I ordered my
starter stuff from Simplex (in MN), I got a bottle of ginger beer
extract, and gave it as a holiday* present for someone who really likes
ginger beer.

(*Of the four couples, we have every possible mix of Jews and Gentiles,
so we tend to be PC in describing our December get-togethers.-)

I expected him to make (duh) ginger beer.  He doesn't; instead, he adds
a few drops of the extract to various foods (e.g., oatmeal) and drinks.

> 2. How do y'all get your cooled wort in there?  You can't exactly
> pour it in like you would a plastic bucket; and a siphon, besides
> being painfully slow, wouldn't introduce much oxygen.  Didn't I
> recently read here that a little splashing is good just before
> adding the yeasties?

I've used two methods (in my two batches of homebrew) to siphon the
cooled (if not primed) wort into my one-gallon jug:

o  Siphon it, but leave the end tip of the siphon at the top, not the
bottom, of the jug.

o  Put a funnel on the top of the jug, and a strainer on the top of the
funnel, and pour from the brewpot into the strainer.  (It helps to have
a friend to hold the funnel and strainer.)

Paul S. R. Chisholm, AT&T Bell Laboratories/EasyLink Services,
att!pegasus!psrc, psrc@pegasus.att.com, AT&T Mail !psrchisholm
I'm not speaking for the company, I'm just speaking my mind.
From: peterm@dtc.hp.com (Sweet Pete)
Newsgroups: rec.crafts.brewing
Subject: beginner questions on trub, racking, blow-off
Date: 25 Aug 92 18:12:15 GMT
Organization: Where No Man Has Gone Before

I'm a relative beginner, having brewed only 5 batches, all using kits, and
I'm still in information gathering mode.  Here are my latest questions ...

1.  Using kits consisting of solely extract, and without boiling anything
    (no, I've never had contamination, neither clarity problems) "hot break"
    and "cold break" don't happen.  However, I do get a significant amount
    of gunk during the first vigorous fermentation phase, both on the bottom
    and on the surface in the foam.  

    (a)  After 3 or 4 days (after the froth has subsided somewhat) I usually
         rack off for secondary fermentation.  What seems to happen then is
         the rate of fermentation decreases markedly.  The sediment I leave
         behind seems to be fermenting more than the brew I've just
         syphoned.  Does this mean I should leave it for longer before
         syphoning?

    (b)  What would happen if I never racked off into another carboy for
         secondary fermentation?

2.  I've read numerous referrals to "blow-off".  Is this the initial, very
    vigorous phase?  I get the impression people don't use a fermentation
    lock here.  In fact even though I give generous air space, I've had
    problems with a clogged fermentation lock which eventually clears and
    sprays stuff over the walls.  What is used?

3.  With all I've read about the undesired proteins that deposit out during
    hot and/or cold break, what is it about kits that they seem to work just
    fine without boiling?

Thanks for any advice.

        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: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Sassafras for Root Beer
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Tue, 1 Sep 1992 14:17:27 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 <simmon.715286420@maxwell> simmon@eeel.nist.gov (Eric Simmon) writes:
>If anyone has saved any messages about brewing root beer,
>could you send them to me?

Try this....

 mailx -s "Some Fun!" homebrew@hpfcmi.fc.hp.com
 
 To: Homebrew Digest
 Fm: Jack Schmidling
 
 >From: gak@wrs.com (Richard Stueven)
 >>Note that this product contains a carcinogen (according to earlier
 >>posts). USE AT YOUR OWN RISK!!!
 
 >Will you guys knock it of about sassafrass already?
 
 I am not sure what your motive is but it seems to me that what must be 
 "knocked off" is promoting the use of sassafrass as gathered in the natural 
 state.  Root beer producers either use synthetic substitutes or process the 
 root to remove the carcinogen.  Under NO circimstances should it be used 
 unprocessed.   
 
 >EVERYTHING IN THE WORLD is a carcinogen!
 
 There are thousands of carcinogens that the FDA just winks at because of 
 political pressure.  When one makes their black list, it is not to be 
 triffled with.
 
 >We're all going to die anyway...let's have a little fun on our way.
 
 Dieing of cancer is not MY idea of fun.
 
 js
 
Newsgroups: rec.crafts.brewing
From: pyle@intellistor.com (Norm Pyle)
Subject: Re: sterilizing with a microwave????
Organization: Intellistor, Longmont, CO
Date: Thu, 27 Aug 92 14:17:45 GMT

In article <17e80sINNma0@darkstar.UCSC.EDU> wolfgang@cats.ucsc.edu (Robert F Dougherty) writes:
>
>Can a microwave be used for sterilizing smallish, non-metallic items?
>
He goes on to discuss killing bacteria with microwaves.  Robert, what you
neglected in your analysis is the microwave oven itself.  With so little
water in the oven, most of the energy is imparted on the oven's elements.
This is very bad for your poor little microwave oven (they always warn about
running it without anything in it).

Assuming you can sterilize with microwaves (big assumption), I think it is
not worth the risk of destroying your oven.

Norm
From: slamb@milp.jsc.nasa.gov (Sean C. Lamb 335-6669 Loral)
Newsgroups: rec.crafts.brewing
Subject: Re: Why Don't Women Brew?
Date: 26 Aug 92 14:24:10 GMT
Organization: Loral Space Information Systems

In article <1992Aug24.222006.58370@cc.usu.edu>, slk6p@cc.usu.edu writes:
|> I have a general question:
|> 
|> 	Why is it that almost all homebrewers are guys?  The only women
|> brewers I know of only brew by helping their man.....
I've known a couple of women brewers.  In fact, there's a woman in the
Foam Rangers here in Houston who makes some kickin' Imp. Stout.
Anyway, what bugs me is that brewing is womens' work.( :^) ) It's just in
the last 250 years or so that they've dropped the ball.  Mr. Alan Eames (sp?)
in one of the last issues of _All About Beer_ recounted a trip to the 
mountains of Peru (I Think it was Peru) to track down the indigenous
brews.  There, all beer is brewed by women, and they laughed at the 
thought that men would brew.

I guess it's just been since the industrial revo. that men ahve gotten
into the brewing act big-time.  Anything to slake their avarice...

This has all the makings of an interesting thread.

P.S.  I started the above without looking ahead at the articles that have
already been posted as follow-ups.

I think the diversification of the types of people interested in beer will
only occur concurrently with the diversification of the types of beer
that are known by the general public.  I guess what I'm saying is
that we need to be evangelical about beer as much as we are evangelical
about brewing your own.

Another thing that might attract a more culturally diverse interest in
brewing would be the diversification of the types of beverages included
in the "brewing" pantheon.  The inclusion of Sake' in the recent
AHA nationals is such a step.  The beverage that is currently identified
with the term "beer" by most people is definitely a result of European
tradition.  I guess this is the result of rise of religions that frown
upon the consumption of alcohol in the parts of the world that brewing is
thought to have originated.

It is sad to think that the making of Sake' - a centuries-old art like
the brewing of european-style beer - is prohibited in Japan.  Just another
instance of trading tradition and culture for money and markets.





------------------------------------------------------------------------------- 
(really neat .sig compressed to save 
	bandwidth) --------------------> `
Sean Lamb (slamb@milp.jsc.nasa.gov)
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Newsgroups: rec.crafts.brewing
Subject: Re: Why Don't Women Brew?
Date: 31 Aug 92 21:28:27 GMT
Organization: X Consortium, MIT Laboratory for Computer Science

ricks@itx.isc.com (Rick Sutherland) writes:

>In the colonial times, women did significant amounts of homebrewing.  Relics of
>this past can be seen in towns like Boston, where they have a street/section of
>town called Alewife.
>--


While it is quite true that In England and COlonial America, brewing
was part of the kitchen chores, and was usually done by Women (though
both Jefferson's and Washington's personal estates include brewing notes
made by them indicating they had a hand in the brewing) it is not true
that Alewife has anything to do with this.

Alewife is the name of a type of fish....

	JaH (formerly sucked into this bogus theory as well)
--
Hopfen und Malz, Gott erhalts
From: cpalmer@ohstpy.mps.ohio-state.edu
Newsgroups: rec.crafts.brewing
Subject: Re: wild hops
Date: 2 Sep 92 17:42:45 GMT
Article-I.D.: ohstpy.13613.2aa4c4d5

I hope this wasn't someone's hop field that you stumbled upon, they
might be surprised to find them gone.  
Of course in the world of pot growing, the rule says that anything you
find growing is free for the pickin'!
From: gal2@ellis.uchicago.edu (Jacob Galley)
Newsgroups: rec.crafts.brewing
Subject: Re: Why Don't Women Brew?
Date: 27 Aug 92 19:33:25 GMT
Reply-To: gal2@midway.uchicago.edu
Organization: University of Chicago Computing Organizations

In article <ricks.714763921@mexia> ricks@itx.isc.com (Rick Sutherland) writes:
In the colonial times, women did significant amounts of homebrewing.  Relics of
this past can be seen in towns like Boston, where they have a street/section of
town called Alewife.

---

Dude, an alewife is a fish. I don't know how a fish got to be called that
off hand, but Alewife Station is named that because alewives used to live
or spawn or at least BE in the marshes in that area. (No doubt long before
Grace and Arthur D. Little arrived and turned the marshes into toxic
landfills. Disclaimer: This parenthetic opinion is totally uneducated.)

Sorry this has nothing to do with beer, readers.

Cheers,
Jake.
-- 
Reinheitsgebot <-- "Keep your laws off my beer!" <-- gal2@midway.uchicago.edu
From: slk6p@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Carcinogenesis and chemicals
Date: 3 Sep 92 00:12:19 MDT
Followup-To: rec.crafts.brewing
Organization: Utah State University

In article <klump-020992195138@alexander.nbp.nwu.edu>, klump@acns.nwu.edu (David Klumpp) writes:
> 
>  >EVERYTHING IN THE WORLD is a carcinogen!
> 
>  >There are thousands of carcinogens that the FDA just winks at because of
>  >political pressure.  When one makes their black list, it is not to be
>  >triffled with.
> 
> Sorry, Jack, but stupidity probably dictates FDA protocols as much as
> politics.
> Their animal testing procedure is so extreme that many natural substances
> would fail (eg, broccoli).  As a well-known example, let's consider
> saccharin.  The FDA considers substance toxicity to be linearly related to
> substance concentration.  We have heard that saccharin causes bladder
> cancer in rats.  Well, that's because the FDA fed those animals so much
> saccharin that it crystalized in the bladder!  These crystals caused damage
> to the bladder lining which, in turn, caused massive cell proliferation
> (division to give new daughter cells).  During this massive, abnormal
> proliferation mutations are more likely which can give rise to the
> cancerous phenotype.
> 
> If you would like more information on how f-ed-up toxicity tests typically
> are, see articles by Dr. Bruce Ames within the last 1.5 years (Ames is a
> leading toxicologist and developer of the Ames test for mutagenicity). 
> Jack, you'll be pleased to hear that one of B.A.'s favorite fiascos is the
> Alar episode.  It's just another example of uninformed public becoming
> hysterical without grounds (like the current debate about the safety of
> irradiated foods).  I would guess hops contain substances at least as toxic
> as Alar.  
This line of discussion is getting rather tiresome.  WHAT DOES IT HAVE TO DO
WITH BREWING BEER!!!
As a point of info:  Bruce Ames, who is at berkely, has a poster/banner over
his desk which read "EAT AND DIE" Signifying that most all edibles contain SOME
LEVEL of cancerous potential substances.  
	My belief is that our bodies have a natural ability to combat cancerous
growths which appear sporatically throughout our lives.  If we over indulge in
"cancer causing agents" like brocoli (Now we know why George doesn't eat it) we
will get cancer someday.  But in moderation, proper excercise, drinking plenty
of homebrews and wine (really!!!) we will live happy and long lives.  As we get
older the  repair mechanisms break down, and voila-  brain tumar in the major
department.  (or balls...., ok ovaries too!)  So what the fuck....drink up,
relax, drink many homebrews (like I have tonight- hence the bantering)  and
feed your rat a gallon of water and watch its eyes bug out.  Anything can kill
in large and isolated enuf quantities.  Even computers.  just stare at your
terminal and see what happens........	Damm it!  just BREW. JDW
From: cuccia@remarque.berkeley.edu (Nick Cuccia)
Newsgroups: rec.crafts.brewing
Subject: Re: Why Don't Women Brew?
Date: 28 Aug 1992 23:27:12 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: remarque.berkeley.edu

In article <1992Aug28.181922.3051@news.arc.nasa.gov> watson@pioneer.arc.nasa.gov (John S. Watson - FSC) writes:
>In article <1992Aug28.162323.29882@terminator.cc.umich.edu> ajd@itl.itd.umich.edu (Arthur Delano) writes:
>> On the other hand, there are women brewers: ...  Kathy Ireland.
>
>Does she really brew?  I know she is part owner of the SLO Brewery,
>but is that anything more than a business investment?

She homebrews when she can, and pretty much sticks to extract, according to
Papazian's interview with her in _Zymurgy_ a couple of years ago.

--Nick
-- 
===============================================================================
 And Little Sir John with his nut brown bowl, and his brandy in the glass.
 And Little Sir John with his nut brown bowl proved the strongest man at last.
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Newsgroups: rec.crafts.brewing