HDTenEightyP/NetNews huggingface dataset:
From: bsc7@po.CWRU.Edu (Bradley S. Corsello)
Newsgroups: rec.crafts.brewing
Subject: Re: Mead?
Date: 18 Nov 1992 19:10:12 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: bsc7@po.CWRU.Edu (Bradley S. Corsello)
NNTP-Posting-Host: thor.ins.cwru.edu


In a previous article, kentheri@parker.WPI.EDU (Kenneth Merri Theriault) says:

>
>	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?    

I don't know where you can buy mead, but I just brewed some so I can tell
you what it tastes like.  Mine was very dry, very alcoholic, and tasted like
honey without the sweetness (if you can imagine that).  It tastes like nothing
else I've ever tried.

-- 
Brad Corsello (bsc7@po.cwru.edu) 2L Case Western Reserve Law School
"The Fanaticks have always had a way of affecting to run into Per-
secution, and count vast Merit upon every little Hardship they suffer."
^ J. Swift.  "Factum clarum, jus nebulosum."  Rex v. Haddock.
Newsgroups: rec.crafts.brewing
From: davidb@psych.toronto.edu (David Brodbeck)
Subject: Priming With Maple Syrup
Organization: Department of Psychology, University of Toronto
Date: Mon, 23 Nov 1992 22:40:28 GMT

I have a question that (I think) was answered a while back, but I had
no interest in it then, sorry if this bugs anyone...

Anyway, I have a 5 gallon batch of Christmas beer I'll bottle soon and
I want to prime with Maple syrup.  (OG= 1.066 BTW).  I want to do this
to bring out the maple flavour, is this a good idea?  And if so, how
much do I need to add?

Thanks
Dave

-- 
                          Dave Brodbeck - U of T Psych
                     The chickadees are not what they seem
                            davidb@psych.toronto.edu

Newsgroups: rec.crafts.brewing
From: hpeyerl@novatel.cuc.ab.ca (Herb Peyerl)
Subject: Interesting idea for removing oxygen from bottles.
Organization: "NovAtel Communications Ltd. Calgary, Alberta, Canada"
X-Newsreader: Tin 1.1 PL5
Date: Tue, 17 Nov 1992 19:35:52 GMT

I went to a local brew club meeting for my first time the other night..

The amount of expertise and knowledge is just astounding... One of the
brewers from a local micro-brewery was there and we were talking about
bottling and he mentioned a technique that he uses to get a lot of the
air out of his newly bottled beer (when he bottles which is infrequent
since he Kegs)...

What he does is follow normal procedure but instead of actually sealing
the caps, he lets them sit loosely on top of the bottle for a couple of
hours and then seals them.. He says that in that time the yeast produce
enough CO2 to push most of the air out... He says he hasn't experienced
any oxidation problems since he started doing that... I didn't think to
ask him if he uses any more priming fermentables than normal.... Sounds
like it may be something to experiment with.

Anyways, I thought I'd pass that on...  Comments?

--
"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: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Brewing With Friends
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Distribution: na
Date: Mon, 23 Nov 1992 18:06:30 GMT

In article <1992Nov23.151659.28716@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>In article <1992Nov22.194243.2158@dsuvax.dsu.edu> dbreiden@dsuvax.dsu.edu (Danny Breidenbach) writes:
...
>>lives uncomfortable for a while.  I.e., you hit a nerve, Julie.
>
>1.  Not only do we need disclaimers now, we need disclaimer smilies.

"Lions and tigers and bears"

>Oh my.

>4.  The *original* idea behind my story was this:  I had two very small
>bags waiting to get on a plane.  Someone in front of me had two very
>small bags.  He asked, 'are these ok?'  Stewardess said no, took
>one away.  I didn't ask.  I went on board with my two very small
>bags.  I did not hog anyone else's space nor hit any one on the
>head with my two very small bags.

Sigh.  I retract my earlier criticism.  Come to think of it, the last
time I flew on business, I had a small bag for under the seat, and a briefcase.
Guilty as charged...
Unfortunately, the image that popped into my head was a flight where
half the passengers had 3 bags - there were first class passengers stuffing
their bags in the overheads in back - and a couple who _both_ had 2-suit type
wardrobe bags to hang in the crew's closet space...  not the most enjoyable
experience.  Julie, you have my apologies for overreacting.  I should have
stopped to think about the subject line: "Brewing With Friends"...



ObBeer:  My first batch has been bottled for 2 weeks now... a Laaglander
Dutch Light Lager.  I chilled a few bottles in the fridge a last week
(around 10 days after bottling).  The first bottle was good, fairly clear,
and had a reasonable head (but seemed a little undercarbonated).  The bottles
I opened this weekend (after 3 or 4 days in the fridge) all had a
haze, and very little head, though they were bubbling slowly in the glass.
Comments?  Did I chill too early?  (I'm going to try another this
evening and see what happens.)  Also, I've noticed that the hop flavor
appears to be much stronger when there's no head on the beer than when
it's got 1/2" or more.  Am I crazy?
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
From: mgm2731@zeus.tamu.edu (Mike 'Vogon' Margolis)
Newsgroups: rec.crafts.brewing
Subject: Need to tone down Super-Mega-Heavy-Roasted Stout
Date: 22 Nov 1992 19:53 CST
Organization: Texas A&M University, Academic Computing Services
Distribution: world
NNTP-Posting-Host: zeus.tamu.edu
News-Software: VAX/VMS VNEWS 1.41    

My roommate and I brewed the ultimate stout a couple of weeks ago. 
Unfortunately, due to some bad advice from me, we kind of went crazy with the 
roasted malts. Here is what we used:
	4 lbs. pilsner malted barley
	1 lb. flaked barley
	1 lb. roasted barley
	l lb. 90L crystal 
	1 lb. black barley
	1 lb. chocolate malt
	2 lbs. light dried malt extract

The resulting concotion sparged out like thin oil and had a Initial gravity of 
1.064. After fermenting for 1.5 weeks, the gravity is down to 1.038 and the 
stuff tastes like extra strong coffee. The overall effect is not quite what we 
desired and the high gravity is probably due to the large amount of 
unfermentables in the beer. Furthermore, the bubbling of the airlock has slowed 
to a crawl and we can assume it has reached terminal gravity.

So, ignoring the initial reasons for using so much roasted barley, here is a 
plan I've devised. I'm planning on brewing a Sierra Nevada Pale Ale type of 
beer, and I was wondering if I might take a small amount of the 5 gallon batch 
(maybe 1/3 or 1/4) and add it to the Super-Mega-Stout-Plus at bottling time. 
This should have an effect similar to a black and tan (the high hops of the 
California Pale Ale should be completely masked by the roastiness, leaving a 
residual sweetness). Would this idea be feasible (and result in a good brew)?
Our only other alternatives seem to be to dilute the Death-Stout with some 
water, or to add some unfermentable sugar (e.g. lactose or brown sugar).
Does anyone have any suggestions as to which alternative we should try?

thanks and remember, if it says 8 oz in the recipe, don't let your roommate 
throw in the whole bag!

 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
 |   Michael G.Margolis     | "You say the hill's to steep to climb (climb it)|
 |   MGM2731@sigma.tamu.edu |   You say you'd like to see me try (climbing)   | 
 | 			    |    You pick the place and I'll pick the time.   |
 |   Pink Floyd, "Fearless"-=>    And I'll climb the hill in my own way ...   |
 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Newsgroups: rec.crafts.brewing
From: copeland@lamar.ColoState.EDU (Jeffrey Copeland)
Subject: Re: Brewing With Friends
Date: Tue, 17 Nov 1992 17:38:38 GMT
Organization: Colorado State University, Fort Collins, CO  80523

>In article <1992Nov13.053333.6501@nmt.edu>, jking@nmt.edu ('Admiral JC') writes:
>|>     OUr Homebrew club was talking this evening and the following question 
>|> came up:
>|> 
>|>     Given the current set of US Homebrew laws, a friend of mine came over
>|> to my house (which I rent) and together we brewed a batch of beer (My hardware
>|> his software (malt, hops, dextrose, etc.)).  Everything is done at my house and
>|> when said beer is finished he takes home most of it (I keep a six or so for 
>|> the trouble).
>|> 
>|>     Is this legal or does it run afoul of some regulation?


I believe that there is an allowance for this under federal regs.
Someone (any homebrewing lawyers out there) probably should get the federal
statutes on homebrewing into the FAQ. The state laws would also be good.

Any takers for the project?

Jeff Copeland
copeland@homebrew.atmos.colostate.edu
Atmospheric Science
Colorado State University
Fort Collins, CO 80523
From: bault@hpnmdla.sr.hp.com (Bob Ault)
Date: Fri, 20 Nov 1992 19:21:50 GMT
Subject: Re: Kegging with other than CO2
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.crafts.brewing

You guys aren't being very creative.

How about helium - after belting down a couple of pints you
would burp and sound like Micky Mouse. Everyone could
tell when you had had too much and it wouldn't be because
your speech was slurred.

Or how about nitrous oxide (laughing gas ) - you would
get the giggles long befor the effects of the beer really
hit you. Probably not recomended if you would be driving.
Giggling at a policeman after only one beer would still
put you in hot water.

Just Bob
Newsgroups: rec.crafts.brewing
From: ibiggs@fox.nstn.ns.ca (Kevin Crawford)
Subject: Re: Brewers' Bible
Organization: Atlantic Canada Opportunities Agency (ACOA)
Date: Mon, 23 Nov 1992 18:02:58 GMT


I have both books and I have to agree with the majority that Miller's book 
is better than Papazian's.  I find Charlie's book so annoying, (so what if I 
worry, I can still have a homebrew and enjoy it).  

I grossly disagree with a couple of Charlie's arguments...especially the one 
where he claims that beer doesn't get any better after 2-3 weeks in the 
bottle... whatever!  Another point is that he compliments American 
beer (i.e. Coors and Budweiser) and claims that Canadian commercial beer is 
bland and mass-produced.  (Alright the canuck beer is bland and mass-
produced but it's no worse than the all-american quaff)

To defend Charlie a bit though, it was the first book that I had and I have 
used some of his recipes with good success (Pallalia India Pale Ale, Cherry 
Fever Stout, and going to brew Vagabond Gingered Ale).  Though I do find 
that some of his recipes are a can of malt, ounce of hops and water... is he 
grasping for filler recipes?

Brew on,
---------------------------------------------------------------------------
|    Kevin Crawford     |  "I'd rather have a bottle in front of me       |
|(ibiggs@fox.nstn.ns.ca)| then a frontal lobotomy."                       |
|     Halifax, N.S.     |     -- Brian Mulroney (before the operation)    |
---------------------------------------------------------------------------

Newsgroups: rec.crafts.brewing
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Brewing With Friends
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Wed, 18 Nov 1992 19:03:49 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?  Sounds like something my dogs could really get
>into.  Do you have a recipe?

No recipe, just follow the procedure for fermented fish sauce...

Catch a bunch of fish.  Gut them and cut off their heads.  Cut
them into little pieces and put in a bucket.  Cover the bucket and
bury it in the ground for several weeks in the summer.  Dig up
bucket and enjoy your fermented fish sauce.  

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
From: ulick@bernini.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Re: Water in San Francisco
Date: 19 Nov 92 10:05:42 GMT
Organization: OUC, University of Notre Dame

In article <89920023@hpcupt1.cup.hp.com> arnet@hpcupt1.cup.hp.com (Arne Thormodsen) writes:
>
>The only water treatment I do is a heaping tablespoon of gypsum,
>because the guy who runs the brew store told me it might help and
>couldn't hurt.  The stuff is so cheap I doubt he had any financial
>motive...

Depends on the beer.  For a Muenchener, Dortmunder etc, no harm.  Probably
necessary to 'burtonize' for a Plae Ale, but for Pilsener softness is 
essential, so adding permanent hardness should be a nono.  

In general surface waters will be soft but high in chlorine and organics, so
should be boiled if chlorine is detectable.  Ground waters will be hard,
but usually low in organics and chlorine - but then you may have a shitty 
aquifer.  I mean for municipal ground water - which is usually treated to
remove evils like iron.  Water quality when you have your own well may
be much worse.

Anyone who has a municipal water supply should get their water analysis.  It's
only a phone call away, and you can check it against classic waters.  

The general maxim that if your water is good enough to drink, it's good enough
to brew with.  

_____________________________________________________________________________
 "According to Anheuser-Busch, Michelob Dry has |  Ulick Stafford
has less bitter hop flavor and less aftertaste  |  Chemical Engineering Dept.
than regular Michelob.  According to beer       |  Notre Dame IN 46556  
experts, this could not be possible..."         |  ulick@chopin.helios.nd.edu
_____________________________________________________________________________
Newsgroups: rec.crafts.brewing
From: miked@wrs.com (Mike Deliman)
Subject: Re: Brewers' Bible (was Re: Use of chocolate malt)
Organization: Wind River Systems, Inc.
Date: Sat, 21 Nov 1992 01:18:36 GMT

In article <1992Nov20.215509.16023@sco.com> stewarte@sco.COM (nothing a bullet in the belly couldn't cure) writes:
>
>Joan of Arc was burned for claiming that apohl@unixg.ubc.ca (Derrick Pohl) said:
>>According to the bible (i.e. Charlie Papazian's _New Complete Joy of Home
>>Brewing_) [...] You've got to get this book.  It's the sacred text and
>>lingua franca of North American home brewing - not that it's
>>unquestionably right on all things, but it's like the basic text book that
>>everybody knows and refers to. 
>

[deletions]...

>
>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?
>
>-- Stewart
>-- 
>"The same guy who was telling me how Neil Pert was the greatest living
> poet later sanded 1/4" of skin off his fingertips on the belt sander."
>				-- bigstar@u.washington.edu
>/*  uunet!sco!stewarte  -or-  stewarte@sco.COM  -or-  Stewart Evans  */

#define JIHAD_ON

Miller. Hands down. Same reason Stewart has - it's much easier to look up
pertinant secions of Miller when the grain's in the kettle and you've got
a BIG spoon in hand.

#define JIHAD_OFF

      -mike

DISCLAIMER - my cat hasn't had an opinion since my eel scared it senseless.
-- 

    "So we can clearly see that music is a matter of personal taste.
Person A may hate a particular song, such as ``Havin' My Baby'' by Paul
Anka (who I suspect is also Neil Sedaka), and Person B might love this
Newsgroups: rec.crafts.brewing
From: cav@bnr.ca (Rick Cavasin)
Subject: Re: Brewing With Friends
Reply-To: cav@bnr.ca (Rick Cavasin)
Organization: Bell-Northern Research Ltd.
Date: Mon, 16 Nov 92 14:47:03 GMT

In article <1992Nov13.053333.6501@nmt.edu>, jking@nmt.edu ('Admiral JC') writes:
|>     OUr Homebrew club was talking this evening and the following question 
|> came up:
|> 
|>     Given the current set of US Homebrew laws, a friend of mine came over
|> to my house (which I rent) and together we brewed a batch of beer (My hardware
|> his software (malt, hops, dextrose, etc.)).  Everything is done at my house and
|> when said beer is finished he takes home most of it (I keep a six or so for 
|> the trouble).
|> 
|>     Is this legal or does it run afoul of some regulation?
|> 
|>     The basic idea is to give someone a chance to brewe without having to buy
|> vast amounts of equipment and giving him access to all the wonderful toys I've
|> amassed?
|> 
|>     
|>         _
|> /\/\/\/\> ... Slither ...
|> 


In Canada, the person who pitches the yeast into the wort is considered to
be the person producing the alcoholic beverage.  Hence, we have a proliferation
of 'brew your own' establishments where you can go and brew your beer using
high-tech equipment.  They handle the racking, storage, etc. and you return
to bottle the finished beer.  You pay for the supplies and use of the equipment.
In Canada, the only thing illegal about your arrangement is the explicit 
use of homebrewed beer as 'payment' for use of the equipment.  Alcohol changing
hands without the government getting a cut is a no-no.  If however, he happens
to give you a 'gift' of a few beers, that would be OK.

Don't know what the laws in the states are.
RickC
From: kaplan4@husc10.harvard.edu (Merrill Kaplan)
Newsgroups: rec.crafts.brewing
Subject: more hard cider
Summary: argh
Keywords: initial sterility and MOLD
Date: 17 Nov 92 19:55:23 GMT
Article-I.D.: husc10.kaplan4.722030123

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.

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.  

Merrill Kaplan  -- Drunken Warrior Aristocracy, Cambridge, MA
From: cdl0@ns1.cc.lehigh.edu (CONRAD DANIEL LLOYD-KNIGHT)
Newsgroups: rec.crafts.brewing
Subject: where's the cat's meow?
Date: 23 Nov 92 17:22:29 GMT
Organization: Lehigh University

Hi all!

I've just started brewing and found this newsgroup. Great fun with lots of
interesting recipies 'n stuff. Quick question though: Is there an ftp site
with Cat's Meow II in postscript format? and how big is the file (How long is
the transfer likely to take)?

    Another quick question, now that I'm posting a message anyway.... My first
batch is sitting in the garage, slowly aging. It's been there for about two
weeks and is almost drinkable. There is however a "cidery" taste and I read on
a message here last week that this is due to some chemical that the yeast
hasn't turned into alcohol yet (acetaldehydes or something?). Should the beer
be kept around room temperature so that the yeast can do its stuff? or will
letting it age a bit more in the garage do? (The temp. in there is around 50
Far., but drops lower overnight.)

Thanks for your help,
    -Conrad.
-- 

bye...
________________________________________________________________________________
*               Do what thou wilt shall be the whole of the Law.               *
*                     Love is the Law, Love under Will.                        *
*______________________________________________________________________________*
                           ___                                     - A.C.
From: michael@afterlife.ncsc.mil (Michael of Nebadon)
Newsgroups: rec.crafts.brewing
Subject: Re: Brewing With Friends
Date: 22 Nov 92 05:59:59 GMT
Organization: The Great Beyond

In article <Nov17.173838.57900@yuma.ACNS.ColoState.EDU> copeland@lamar.ColoState.EDU (Jeffrey Copeland) writes:
>
>I believe that there is an allowance for this under federal regs.
>Someone (any homebrewing lawyers out there) probably should get the federal
>statutes on homebrewing into the FAQ. The state laws would also be good.

I would be particularly interested in laws for New England states since
I may find my way back up there in the not too distant. Anybody from
Maine, New Hampshire, Vermont, etc.?

>Any takers for the project?

I don't mind collecting the laws together if people felt like sending them
to me, but I doubt many people are interested in doing the research (I
certainly wouldn't be. ;-) ). Still, it's a great idea, and there may
be one person from each state who _has_ done their homework, so who knows?

"Awww... send 'em in!" (for you Angley fans...)

michael@afterlife.ncsc.mil
Newsgroups: rec.crafts.brewing
From: scott@prodplan.Columbia.NCR.COM (Scott Bridges)
Subject: Cider Definition
Originator: scott@prodplan
Organization: NCR Corp, E&M-Columbia, Columbia, SC
Distribution: usa
Date: Mon, 23 Nov 92 20:06:56 GMT


I am a novice brewer and have just recently started reading this newsgroup.
It's a great source of information.  I have a question for you experienced
brewers.  Since the holidays are coming up, I decided to try to make some
"hard" cider.  Having seen a few recipes, I gave one a try.  I have seen 
different recipes calling for either apple juice OR apple cider as an
ingredient.  What's the difference?  Or, to put it differently, what
makes cider cider?  And, how does your choice affect the taste of the 
resultant?

Thanks, in advance!

Scott Bridges


-- 
Scott Bridges                               Phone (803) 791-6387
NCR Corp-MCPD Columbia                      Fax (803) 739-7362
3325 Platt Springs Rd                       scott@prodcntr.columbiaSC.NCR.COM
West Columbia, SC 29170