HDTenEightyP/NetNews huggingface dataset:
From: tynor@prism.gatech.EDU (STEVE TYNOR)
Newsgroups: rec.crafts.brewing
Subject: How do _you_ pronounce "Wyeast"?
Date: 27 Jul 92 20:35:52 GMT
Organization: Georgia Institute of Technology

I say "why-yeast", though I can't justify that.  Is there a "right way"
to pronouce "Wyeast"?

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Look out! There are llamas!
                     
    Steve Tynor
    Georgia Tech Research Institute
    tynor@prism.gatech.edu
Newsgroups: rec.crafts.brewing
From: trw@unixland.natick.ma.us (Tim Weil)
Subject: Fischer Beer - Style Question
Organization: Unixland Public Access Unix  (508) 655-3848
X-Newsreader: Tin 1.1 PL3
Date: Thu, 30 Jul 1992 01:40:52 GMT

My 'beer-of-the-month' favorite is a European Continental style
beer - Fisher (Fischer?).  According to Michael Jackson's "Pocket
Guide to Beer" - (alas, no entry)... The label just identifies
it as a product of Alsace region in France.
 
So I thought I'd ask the HBD community for some help.  Can someone
identify the style of this lager-like beer.  Better yet, I'd like
to find a recipe that imitates the style.
 
Maybe my infatuation is the marketing scheme which is dumping 
6 packs for $5 and offering $3 rebates (that's $2 a six-pack for
you non-math types).
 
"Words to the unwise are greatly depreciated".
Timothy.Weil@dialcom.tymnet.com


From: sheppard@hpnmdla.sr.hp.com (Roger Sheppard)
Date: Fri, 31 Jul 1992 15:22:28 GMT
Subject: Re: New hobbyist needs everything - things to buy, advice...
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.crafts.brewing

In rec.crafts.brewing, rp9780@mexico (Rudyard A K Porter) writes:

>    There's another one called Great Fermentations of Santa Rosa.  I don't
>    have a # or address with me here, but it's Santa Rosa, California.
     ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^                                   
>    I prefer to get my supplies from a shop where I can talk to real
>    people, check the goods over, and ask questions face-to-face.  But
>    get your goods wherever you can and jump into the hobby! (way of
>    life?... no, too deep....)
 
Great Fermentations of Santa Rosa
P.O. Box 428
Fulton, CA 95439

Store location:
840 Piner Road #14
Santa Rosa, CA 95403

Advice line: (707) 544-2520
Toll free order line: (800) 544-1867

Great place!

Roger..
Newsgroups: rec.crafts.brewing
From: jmurphy@crash.cts.com (Jason Murphy)
Subject: Bere good for you?
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA
Date: Tue, 21 Jul 1992 22:58:55 GMT

 Someone asked a few weeks ago about the benifits of drinking alcohol.
I posted that alcohol reduces the chances of having a stroke or heart
attack. Well, here is another one that you can add to the list. I got this
one out of TIME.

RISK-FREE OYSTERS? Raw oysters often carry the Hepatitis A virus, which
causes a truly unpleasant (thou not necessarily fatal) liver disease. Now
comes a vaccination of sorts, and one that many people will find easier to
swallow than the oysters. According to a report in the journal
'Epidemiology', chasing oysters with a glass of wine or a cocktail [JM:
How about a homebrew?] can reduce the risk by a whopping 90% no matter 
how many oysters are downed. It's the first time anyone has shown alcohol 
can prevent viral illness.
From: slk6p@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Campden Tablets  honey
Date: 27 Jul 92 15:52:47 MDT
Organization: Utah State University

In article <jdecarlo.169.711661094@mitre.org>, jdecarlo@mitre.org (John DeCarlo) writes:
> In article <1992Jul17.151833.13390@news.nd.edu>
>  ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
> 
>>In article <1992Jul16.231344.720@craycos.com> resch@craycos.com (David Resch) writes:
>>>
>>>My assumption was just the opposite, i.e., that the honey was NOT a sterile
>>>medium and this is why everyone boils it or alternatively, uses sulfites to
>>>sanitize it.
> 
>>I would guess that the syrupy nature of honey is too much for any cell
>>wall, but maybe mold spores could survive?
> 
> Not just mold spores, but also botulism spores, which is why honey is not 
> recommended for small children.
> 
> John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
> Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: peterm@dtc.hp.com (Sweet Pete)
Subject: dried yeasts
Date: Thu, 23 Jul 1992 23:22:44 GMT
Organization: Where No Man Has Gone Before

I'm interested in knowing if there's any difference in available dried Ale
yeasts in their ability to ferment sugars to "complete dryness".  That is,
are there yeasts which leave more or less residual "sweetness" than others?
Can anyone supply a ranking?  How does Munton & Fison's do in this regard.
What would be the yeast that gives the driest product?

Thanks in advance.

	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: fse@phx.mcd.mot.com ()
Subject: Re: Chili Beer/NW Brewers Fest
Reply-To: phx.mcd.mot.com!fse@phx.mcd.mot.com ()
Organization: Motorola Microcomputer Group
Date: Wed, 22 Jul 1992 15:20:07 GMT

 In article <1992Jul20.161256.17344@nntp.uoregon.edu> milewski@oregon.uoregon.edu (Steve Milewski) writes:
>This past Saturday we went up to Portland for the NW Brewers Festival once
>again. Our 4th annual excursion and never disappointed!
>
>Really enjoyed Electric Dave's Brew and once again the Green Chili Beer
>was delicious. Does anyone know the recipe for this beer? Sure would love
>to try a batch.

Just to point out...  the "Green Chili Beer" is made by Black Mountain
brewery here in Phoenix, and Electric Dave's is out of Bisbee (also in AZ).
(just in case it sounded like these were from the same brewery)


>I was able to get some of the ingredients from the folks serving the beer
>(eg. light malt, tettanger clusters and the names of the peppers that they
>use) but they didn't know amounts of the ingredients nor how MANY peppers
>to use (just the ratio).

We attended the first of a what's to become an annual event here in
Phoenix/Scottdale.  A six course dinner based on fine beers and their use
in cooking.  It was fantastic!  This dinner was based on the beers from the
Arizona brewing industry.  All six of the microbreweries/brewpubs in the
state were represented. The brewmeisters from each stood up at the begining
of the course that was created with their beer and gave a brief description
of the beer used in that course and some info about their operation.
The "Rio Rico" chili beer was used in a delicious spicy been dip served
with multi-colored tortilla chips.  It was (as were all the courses) served
with a glass of the beer used to make it.  

The Brewmeister from Black Mountain (can't remember his name right now)
talked about the creation of Chili beer.  The problem they had was with
"special" treatment of the chilis.  Without special treatment, the oils in
the chili would extract out in the beer and leave a film on the beer and
some other undesirable esthetic effects.  As to the question of how much to
add.  The way he described it, they aren't added in the boil but rather,
one chili is stuck in each bottle at bottling.  The "heat" factor is solely
attributed to this style of adding the chili.


Stan
Newsgroups: rec.crafts.brewing
From: malodah@pbhyf.PacBell.COM (Martin A. Lodahl)
Subject: California State Fair Needs Judges!
Reply-To: malodah@PacBell.COM (Martin A. Lodahl)
Organization: Pacific * Bell, San Ramon, CA
Distribution: ba
Date: Tue, 28 Jul 1992 22:16:32 GMT


If you have some beer judging experience, and especially if you're in
the BJCP, the State Fair wants YOU to judge this Sunday!  Starting 
at 9AM, the finals will be held at the North Highlands VFW Hall, 
3300 U St., North Highlands (just north of Sacramento).

This AHA-sanctioned event is one of the three whose results determine
the Sierra Nevada Homebrewer of the Year award, and with over 280
total entries this year, is one of the largest held in California.  
If you're interested in judging this event, please call Jim Long at
916.386.2870 (first choice), or if necessary, send me email.
I'll be traveling the next couple of days, so I may be slow getting
back to you.

Cheers!

	Martin Lodahl, President
	Gold Country Brewers' Association

-- 
= 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: resch@craycos.com (David Resch)
Newsgroups: rec.crafts.brewing
Subject: Re: tannins
Date: 21 Jul 92 17:01:49 GMT
Organization: Cray Computer Corporation

In article <1992Jul20.193051.28339@natinst.com> winkeler@natinst.com (Keith Winkeler) writes:
>
>Hi,
>
>I'm an extract brewer who uses specialty grains. I steep them in
>the water as I bring it to a boil but remove them before the boil.
>At that point I add the extract (unhopped Briess bulk extract).
>
>It's been noted here and in Papazian that boiling of the grains
>husks will result in some tannins being released which will contribute
>an undesirable flavor. What is this tannin flavor? Can it be described?
>Is it a bitter taste? A cooked taste? A roasted taste?
>
>I ask because in my most recent batch, an Irish Stout Ale, I didn't
>remove the grains in time and they boiled for a few minutes (< 5 min).
>
>Thanks,
>Keith Winkeler

Husk tannins are perceived as a bitter, astringent, grainy taste.  
I wouldn't think that boiling the grains for less than 5 minutes should
extract very much of the husk tannins from the grain.  I wouldn't
worry much about it!

Dave
From: dougd@uts.amdahl.com (Douglas DeMers)
Newsgroups: rec.crafts.brewing
Subject: Re: how to crush grain
Date: 31 Jul 92 18:47:36 GMT
Organization: Amdahl Corporation, Sunnyvale CA

In <Bs9H9t.1nJ@ecf.toronto.edu> ricegm@ecf.toronto.edu (George Matthew Rice) writes:

>In article <1992Jul30.144825.15525@meaddata.com> georged@meaddata.com (George Dibos) writes:
>>Either take it to a brewing supply shop and use their mill, or buy 
>>yourself a Corona mill for about fifty bucks.  DO NOT be tempted to
>>use a foor processor or blender!!!!

>What about the vita-mix or champion juicer. They can make
>flour.

For brewing purposes, you most certainly don't want flour, so nix the
vita-mix.  :-)  The Champion juicer requires an optional grain mill
attachment.  I recently got a Champion juicer but haven't bought the
optional grain mill attachment since I have a Corona mill.  I don't
know if the grain mill attachment for the Champion could be adjusted
coarse enough to do a good job for brewing purposes.  If it did, I
would be tempted to get rid of my Corona setup in favor of the
Champion...  If anyone knows for sure, please let me (us?) know.
Otherwise, it will be some time before I get that Round Tuit...  :-)
-- 
Douglas DeMers,      | (408-746-8546) | dougd@uts.amdahl.com
Amdahl Corporation   |                | {sun,uunet}!amdahl!dougd
  [It should be obvious that the opinions above are mine, not Amdahl's.]
  [            "A CPU cycle is a terrible thing to waste."             ]
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Newsgroups: rec.crafts.brewing
Subject: Re: Oxidation ?
Keywords: dark, O2, beer, help
Date: 24 Jul 92 19:13:10 GMT
Distribution: usa
Organization: X Consortium, MIT Laboratory for Computer Science

bill@quercus.gsfc.nasa.gov (Bill Kovalick) writes:

>This is a question from a beginner, so please no flames... About 2 days
>ago, I racked my brew from one 5-gal carboy to another. It is an English
>bitter made from an amber malt extract with Northern Brewer (boiling)
>and Williamette hops (finishing) and Wyeast Irish Ale yeast. I allowed 
>it to ferment for 5 days and then decided to rack it to get it off the
>trub. The problem is that now the brew is turning dark on me - it was
>sort of a chocolaty brown and now it is closer to a dark brown, almost
>black. The darkening appears to be moving from the top down. Is this a 
>classical case of oxidation ?
>   
>I can think of at least two problem areas: 1). During the siphoning, the
>flow was interrupted and had to be restarted; 2) I added semi-cooled 
>(still slightly warm) boiled water to the beer after racking to minimize
>the air space. There's still about 3-4" of air space in the carboy which
>I suspect is too much and hence contributing to oxidation. How much
>space do you leave ? Assuming it has been oxidized, do you think the
>homebrew will be worth drinking or should I fertilize the garden with it.
>In short, is my beer "hosed" ?  I've consulted 3 books and none of them
>seem to adequately address the color changes associated with oxidation.
>Anyway, thanks for any insights into our man's dilemna.

>Bill Kovalick                 bill@quercus.gsfc.nasa.gov
>                              



Hmmm, I have seen oxidation darken light lagers fairly substantially
but nothing on the order of magnitude which you appear to be describing.

Do any bacterial infections possess this capacity?? Anybody out there know??


	JaH
--
Hopfen und Malz, Gott erhalts
From: abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim)
Newsgroups: rec.crafts.brewing
Subject: Re: mead stuff
Date: 24 Jul 92 14:12:45 GMT
Organization: Hughes Aircraft Colorado Engineering Labs

In article <WARKENTI.92Jul21142700@syscad8.CAE.Mitel.Com> warkenti@CAE.Mitel.Com (BJ Warkentin) writes:
>stu11@atux01.att.com (0000-CSEd Student(0000)) writes:
>   If I want to make mead with around 5% alcohol, but I want the extra
>   body, how can I make the yeasts stop what they're doing and drop out
>   of suspension early?  Or do I have to use less honey and add some
>   afterwards?
>
>Couple of options I guess...
>
>1) Keep the fermentables down. Honey is very fermentable so let it
>ferment out completely (ie FG down around 1.000). Kill the yeast and
>them add back in honey.

i'd kill the yeast with potassium sorobate (wine stabilizer)

>2) Find a wimpy or alcohol sensitive yeast that will poop out before it
>ferments out all of the sugar/body in your mead.

some ale yeasts will poop out arount 8 or 9% alchahol.  I do not
know which ones these are though.

> You may have more
>luck with using a very unattentive yeast

that has not worked for me.  Even red star emperany 2, which is
rumored to conk out at SG 1.012 or so will ferment bone dry
at 5% alchahol.  It only conks out early with higher OG's.

> Cooling it to almost freezing and
>keeping it there for a while may do the dirty deed without mucking up
>the flavor profile

i have noticed NO flavors from potassium sorobate (a common preservative.
I see it in soda, soy-sauce, apple juice...)

--
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                               |
Newsgroups: rec.crafts.brewing
From: grunwald@mumble.cs.colorado.edu (Dirk Grunwald)
Subject: Chili beer?
Reply-To: grunwald@foobar.cs.colorado.edu
Organization: University of Colorado at Boulder
Date: Sun, 26 Jul 1992 21:09:30 GMT


My wife (one of the 2.3% of all homebrewers that's female) want a
recipe for chili beer. We're going to contact Coopersmiths in Ft.
Collins to get their recipe, but would appreciate any others people
have tried.

In particular, something using habeneros would be delightful.

Dirk Grunwald -- Univ. of Colorado at Boulder	  (grunwald@cs.colorado.edu)
From: bhadley@atlas.nafb.trw.com
Newsgroups: rec.crafts.brewing
Subject: Wyeast German ale ques
Date: 30 Jul 92 09:37:42 PST


  I have a few questions on my next batch of brew that I plan for this
 weekend. I would like to do a lager like a pilsner or a maerzen but
 unfortunatly dont have a frig and can only keep the temp down around
 65-70 F. I plan to do an all grain batch with about 10 lbs of 2-row
 klages with some saaz or hallertauer hops and use a Wyeast German ale
 yeast to hopefully get close to what I want. Has anybody used this yeast
 that could comment it? Any suggested recipes for this attempt? Also, I
 would like to save the dregs from the primary to re-pitch at some later
 time (month to 6 weeks). Can I just pour the dregs from the primary into
 a sterilized bottle, cap (bottle cap) and store in the fridge until I need it?
 I would use a starter to get the yeast going a few days before I planned to
 pitch it. Is this method ok? 
 
                 Thanks for any responses.

                          B. Hadley
From: JLARSEN@avm.cc.fsu.edu
Newsgroups: rec.crafts.brewing
Subject: New brewer needs help
Date: 31 Jul 92 01:43:50 GMT
Organization: Florida State University

I am brewing my second batch of beer, trying to brew the Righteous Real
ALe from Papazian (amber malt extract, some hops, and ale yeast).  My
problem is that the yeast does not appear to be doing anything.  I am
using Wyeast 1056 (American ale).  I incubated it per instructions and
added it to the wort.  However, I forgot to aerate until about two hours
later.  Now, 15 hours later, there is no sign of action at all.  Did I
f**k up?  Am I just being impatient? Should I pitch some more yeast?
Any timely suggestions would be greatly appreciated!!! Thanks in
advance,

John Larsen
From: jj@alice.att.com (jj@alice.att.com, curmudgeon)
Newsgroups: rec.crafts.brewing
Subject: Re: Stuck Sparge
Date: 22 Jul 92 15:30:09 GMT
Article-I.D.: alice.23277
Reply-To: jj@alice.UUCP (jj@alice.att.com, curmudgeon)
Organization: NJ State Home for Bewildered Terminals

In article <1992Jul22.025033.545@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) writes:
> Article 4489 (10 more) in rec.crafts.brewing:
 
> >Hubris is not an attractive trait.
 
> Neither is bigotry.

Will both of you go away and have a homebrew, or perhaps more,
and get your sedative quotient?  

This is a group on brewing, NOT on politics.  Those wanting to 
pump up the IHR can please go elsewhere, like into my trub runoff
bucket?
-- 
 Bush    *Copyright alice!jj 1992, all rights reserved, except transmission
   vs       *by USENET and like free facilities granted. Said permission is
 Clinton  --    *granted only for complete copies that include this notice.
 Just Say !NO!       *Use on pay-for-read services specifically disallowed.
Newsgroups: rec.crafts.brewing
From: DARREN@ua1vm.ua.edu (Darren Evans-Young)
Subject: Re: Stuck fermentation
Organization: The University of Alabama, Tuscaloosa
Date: Wed, 22 Jul 1992 00:17:10 GMT

In article <EAGUADO.25@sdsu.edu>
EAGUADO@sdsu.edu (Ed Aguado) writes:
 
>
>
>For some reason this happens to me rather frequently.  What works for me is
>that I simple swirl the fermentor around for a few seconds.  It seems the
>mixing action gets the yeast back in contact with the sugars to be broken
>down.  Fermentation usually resumes within seconds.  Good luck.
 
It APPEARS that fermentation resumes. What you see is the CO2 that gets
released when you swirl your fermentor. Yeast won't resume fermenting
that fast "within seconds."  I swirl my carboy sometimes to get the
yeast that sticks to the sides to settle. I dont worry about oxidation
since the carboy headspace is filled with CO2.
 
Darren
 
Darren Evans-Young                                  darren@ua1vm.ua.edu
Seebeck Computer Center                             70651.2605@CompuServe.COM
The University of Alabama, Tuscaloosa               (205)348-3988
From: verhulst@raven.aosg.gsf.dec.com
Newsgroups: rec.crafts.brewing
Subject: Re: how to crush grain
Date: 31 Jul 92 18:11:16 GMT
Organization: AOSG

>>Either take it to a brewing supply shop and use their mill, or buy 
>>yourself a Corona mill for about fifty bucks.  DO NOT be tempted to
>>use a foor processor or blender!!!!
>
>What about the vita-mix or champion juicer. They can make
>flour.

But you don't wanna make flour.  The idea is to crush the grain into 4 or 5
pieces and leave the husks intact.  If it's possible to do this with a juicer,
then fine, but I suspect a  juicer won't let you do this.
From: klett@ghill.enet.dec.com (Michael Klett)
Newsgroups: rec.crafts.brewing
Subject: Re: Ice Cubes Replace Chiller?
Date: 24 Jul 92 17:20:09 GMT
Distribution: usa
Organization: Digital Equipment Corporation


In article <1992Jul23.162851.11845@pslu1.psl.wisc.edu>, gorski@pslu1.psl.wisc.edu (Tom Gorski) writes...
>>
>>Please don't do this.  I might even start worrying about this batch.
>                        ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
> 
>>Mike
> 
> 
>sanitary, I certainly don't agree with any advocation about worrying.
> 

$ set mode /humor=on

Well, techniquely, I didn't advocate worrying - I said I might...   many :-)

$ set mode /humor=off

You're right.  A lesson learned is, um, well, a lesson learned.  The beer may
still be ok - it might even be great.  Afterall, the ice doesn't have to be
contaminated.  I now change my mind and recommend that you finish the
fermentation, bottle it, and consume it if it tastes ok.

Happy brewing,
Mike
From: rp9780@mexico (Rudyard A K Porter)
Newsgroups: rec.crafts.brewing
Subject: Re: mead recipes
Date: 23 Jul 92 21:32:34 GMT
Organization: Medtronic, Inc.

U30585@uicvm.uic.edu (alan parman) writes:
: I somehow lost the mead recipes I tried to receive somewhere between the comput
: er and the printer.  If anybody has a recipe please repost or send to above add
: ress.  Thanks

--

I just bottled this killer mead last night, tried some, and it was
definitely tasty!

Ingredients for 1 gallon:

2-1/2 pounds Clover Honey
2 tsp yeast nutrients
1/2 pkg Red Star Champagne yeast
Apple Cider to fill to 1 gallon

Heat (not boil) 1/2 gallon apple cider, yeast nutrients, and honey to
about 170 degrees.  Hold at 170 for 30 minutes.  Skim off any foam
that develops, although my honey was very "clean" and had no foam
develop.  Transfer to 1 gal cider jug and fill to within 1" of top
with cool apple cider.  Wait for temperature to drop below 80 degrees
(refridgerator is nice place to cool this one) and then pitch the
yeast.

OG 1.130
FG 1.030, that's right 13% alcohol!!!   YEEEEHHAAAAA!!!

I bottled one with a little coriander and one with some cinnamon.
These should be interesting......

'Til we mead again....

*******************************************************************************
Rudyard Anderson Knox Porter             *  Life's but a stumbling shadow,
rp9780@medtronic.com                     *  Full of sounds of beer glasses,
Minneapolis, Minnesota                   *  Signifying everything!  
                                         *     1st draft, MacBeth
*******************************************************************************
Organization: University of Illinois at Chicago
Date: Wednesday, 22 Jul 1992 13:55:33 CDT
From: alan parman <U30585@uicvm.uic.edu>
Newsgroups: rec.crafts.brewing
Subject: mead recipes

I somehow lost the mead recipes I tried to receive somewhere between the comput
er and the printer.  If anybody has a recipe please repost or send to above add
ress.  Thanks
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: How do _you_ pronounce "Wyeast"?
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Mon, 27 Jul 1992 23:57:46 GMT

>In article <64467@hydra.gatech.EDU>, tynor@prism.gatech.EDU (STEVE TYNOR) writes:
>> 
>> I say "why-yeast", though I can't justify that.  Is there a "right way"
>> to pronouce "Wyeast"?

Call 'em and ask 'em.

---
gak
107/H/3&4

From: Paula.Goldman@f131.n109.z1.fidonet.org (Paula Goldman)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: Brewing Supply stores in D.C.
Date: Tue, 21 Jul 1992 11:52:40 -0500

 RS> From: lost@athena.mit.edu (Robbie Smith)
   
 RS> Does anybody know of any brewing supplies stores in 
 RS> the Washington D.C.
 RS> metropolitan area?  All information is appreciated.
  While there are several places in the DC area that stock HB supplies, the best
selection can be found at Brewmasters in Rockville (on Wilkins Avenue)(check the
phone book).  Other suppliers tend to be beer/wine stores with a small selection
of supplies.

Newsgroups: rec.crafts.brewing