HDTenEightyP/NetNews huggingface dataset:
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Eldeberries (wine)
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Thu, 27 Aug 1992 17:11:26 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 <23004@hacgate.SCG.HAC.COM> abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim) writes:
>
>The eldeberries are ripe here in Colorado, and i have a friend
>who has several bushes....  and offered me the berries.
>
>Now...  we have all heard of eldeberry wine.  Anybody have
>a recipe?
>     Should I ferment pure juice ?
>     Fortified juice ?
>     Macerated whole berries?
>     Fortified macerated whole berries?
>     Make a mead with just enough berries for flavor/nutrient?
>     Forget the whole idea because eldeberry wine is nasty
>         and/or contains carcinogens which our ancesotrs did
>         not know about ?

Elderberries taste rather bla and almost yucky off the bush.  Dry them in
;the sun or in your oven and they take on a really fruity flavor.

I am adding what I have, about 3 lbs to 5 gals of apple juice to make a
still red wine.

Newsgroups: rec.crafts.brewing
From: pyle@intellistor.com (Norm Pyle)
Subject: Re: beginner questions on trub, racking, blow-offnex
Keywords: fermentation
Organization: Intellistor, Longmont, CO
Date: Fri, 28 Aug 92 15:25:46 GMT

In article <1992Aug27.152556.15086@news.nd.edu> ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
>
>(since I started mashing my final gravities have been real low.  I
>recently tryed my best effort yet, a 1044 brew that ended at 1004 (add 4
>to these readings - faulty hydrometer).  Extract brews never ended below 
>about 1012 for me.
>
I think this is due to the fact that your mashes create more fermentables
than the mash of the extract maker.  You should have control over this by
adjusting your mash temperature.  That's the beauty of mashing your own.
When buying extract you get what they've done, for better or worse.  Of
course, if you like what you've been brewing don't change it.

BTW, I've noticed this same phenomenon (lower FG's with my own mash) and
haven't played with it much.

Norm
Watashi wa, biiru o nomimasu.
Newsgroups: rec.crafts.brewing
From: stephane@xrtll.uucp (Stephane Deschenes)
Subject: Raspberry beer 
Organization: WCOM Public Access Unix - Toronto
Date: Sun, 23 Aug 1992 15:59:02 GMT

One of the reasons I just purchased beer making equipment was because
I tried a Belgian beer called Frambosen (spelling?)

At first the flavour was quite unusual.  I wasn't sure whether I liked
it or not.  As I took more and more sips, I began to really appreciate
its unique taste.  My problem was that this beer is difficult to get and
when found it is prohibitively expensive ($5 per bottle).  As a result
I decided that brewing it myself might be in order.  I had watched friends
brew and their results were very encouraging.

My problem:  I have asked several people and read many books but I can't
find a recipe for raspberry beer.  

Does anyone have any suggestions??  Any recipes???
Please keep in mind that I am a neophite when it comes to brewing
so I may not understand difficult processes.

I have also heard that there is a Belgian cherry beer called a
Creek i believe.  Sounds interesting.  Any comments or recipes?


-- 
========================================================
Stephane Deschenes     stephane@xrtll.uucp
Toronto, Ontario, Canada
========================================================
From: cpalmer@ohstpy.mps.ohio-state.edu
Newsgroups: rec.crafts.brewing
Subject: Re: starting yeast
Date: 2 Sep 92 19:23:06 GMT

When I start liquid yeast, I boil one cup of dry extract with two cups water,
and maybe a little bit of fresh hops.  I let this cool in an ice-water
bath until it is at 80 degrees, and then pour it in a two-quart bottle with
the package of liquid yeast qhich I have started a day (or long enough for
the package to swell to one inch thick).
After a day, it is usually ready to pitch.
Once, when using a three month old package, I re-fed it one cup extract
in the bottle, and pitched the next day.
I have been quite happy with my results so far.
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Water - another question
Organization: MITRE Corporation, McLean  VA
Date: Tue, 1 Sep 1992 20:23:39 GMT

In article <1992Aug31.164131.3066@island.COM>
 guido@island.COM (Guido Marx) writes:

>I have been toying with the
>idea of bringing my carboy and filling it up with water to brew
>a batch the next time I visit.

If I reinterpret your question, why don't you just brew a batch with the 
mountain spring water at the cabin?  Bringing it back in your car will 
ensure that you get good aeration of the wort.  Just pitch the yeast, put on 
an airlock, and wedge the carboy in your car really well.  Since you are 
making it from extracts, you don't need to bring much equipment with you.


John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: cpalmer@ohstpy.mps.ohio-state.edu
Newsgroups: rec.crafts.brewing
Subject: hop arome and chilling for extract brewing
Date: 3 Sep 92 19:10:18 GMT
Article-I.D.: ohstpy.13639.2aa62ada

First of all, I LOVE the smell of the hops while I am boiling.
I guess this is just an opinion, but a strong one...

Second, I don't know of a way to sparge from the brewpot.
You must pour this mixture at least through a strainer into
another bucket or pot, and then sparge through that.

If you are still extract brewing, find a collander or large strainer
and another large pot of bucket and strain into that, and then go from
this to the primary through the wort-chiller.

Or, you could pour the hot wort into your primary (assuming it isn't
glass!!!); then go from the primary back to the brewpot through a 
striner, and then from the brewpot through the chiller, and into the
primary again.  I have never done this, but it sounds like
it would work.  

Happy hopping!   (and love that smell!)
From: scampbe1@metz.une.edu.au (Stephen Campbell)
Newsgroups: rec.crafts.brewing
Subject: Dried Wheat Malt Extract
Date: 25 Aug 92 04:06:22 GMT

I'm after recipes using dried wheat malt extract.

Thanks in advance.

Steve


-------------------------------------------------------------------------------
Steve Campbell				|	Lead Analyst
					|	MIS Unit
					|	University of New England
scampbe1@metz.une.edu.au		|	Armidale, New South Wales
					|	Australia.
-------------------------------------------------------------------------------
Newsgroups: rec.crafts.brewing,alt.beer
From: binkley@boulder.colorado.edu (Jon Binkley)
Subject: Boulder Summer Ale
Reply-To: binkley@boulder.colorado.edu (Jon Binkley)
Organization: University of Colorado, Boulder
Date: Sun, 30 Aug 1992 03:53:59 GMT


I want to plug Boulder Beer in general, and their special
Summer Ale in particular.

If you haven't tried Boulder Beer in the past couple of years,
definitely do so.  They've changed management, got rid of the
unbelievably insipid Boulder Sport, and improved the quality of
their remaining beers a good ten fold.

This summer they have a swell special beer, called Summer Ale.
It's one of the hoppier beers I've tried that's brewed east of the
Cascades (most of our local brewers are on the lupulophobic side).
The hops come through mostly in the smell (if anyone ever hears
me use the term "hop nose" they have my permission to shoot me
in the head); the flavor is a great balance between crystal malt
and Cascade hops.  Color is a dark amber, but body is light
and crisp.

Unfortunately, I suspect distribution is limited to the Colorado
front range, as I've only seen it on tap.

Any how, check it out if you can; also look into their bottled
products, which have a wider distribution.

Jon Binkley

PS: Front range inhabitants should also check out Walnut brewery's
Weizen.  This is the best American rendition of a Bavarian Weizen
I've tried.  They're FINALLY using the right kind of yeast!

Newsgroups: rec.crafts.brewing
From: watson@pioneer.arc.nasa.gov (John S. Watson - FSC)
Subject: Re: Why Don't Women Brew?
Organization: NASA Ames Res. Ctr. Mtn Vw CA 94035
Date: Fri, 28 Aug 1992 18:19:22 GMT

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?

chow!
John S. Watson, Civil Servent from Hell          ARPA: watson@ames.arc.nasa.gov

HOMEBREW NAKED! --- Ursus cerevisiae nudium  (The Bare Beer Bear)
All right, then, I'll GO to hell"  --- Mark Twain
Newsgroups: rec.crafts.brewing
From: james@rchland.vnet.ibm.com (James White)
Subject: Re: Real People Drink Real Beer
Date: Thu, 27 Aug 1992 13:22:11 GMT
Reply-To: JamesWhite@vnet.ibm.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester

Since you are quoting people I will quote Dave Barry, that rather interesting columist.

"On Making Homemade Beer:  Siphoning it into bottles is the tricky part, because what can happpen is
the phone rings and you get involved in a lengthy conversation during which your son, who is four and a
half gets hold of the hose and spews premature beer all over himself, and you become the target of an
investigation by child welfare authorities because yours is the only child who comes to preschool
smelling like a fraternity carpet."

-- 

James White
From: rick.guthier@cccbbs.UUCP (Rick Guthier) 
Newsgroups: rec.crafts.brewing
Subject: DROP
Date: 28 Aug 92 00:33:00 GMT
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248
Reply-To: rick.guthier@cccbbs.UUCP (Rick Guthier) 

                                                                                                                                
Newsgroups: rec.crafts.brewing
From: spice@convex.csd.uwm.edu (James G Spice)
Subject: Re: god please don't flame me...
Organization: Computing Services Division, University of Wisconsin - Milwaukee
Date: Fri, 4 Sep 1992 07:22:21 GMT

In article <wiley.715549240@crooks> wiley@wiley.b11.ingr.com writes:
>arf@ddsw1.mcs.com (Jack Schmidling) writes:
>
>>alh@tekig1.PEN.TEK.COM (Al Hooton) writes:
>>: In article <1992Sep1.202606.13997@worldbank.org> aki@atlas.worldbank.org (aki) writes:
>
>So do carboys usually come with crates?  What happens to separate the
>two before the carboy shows up in a homebrew shop?  It sounds like a
>plastic crate would make a full carboy easier and safer to lift.
>Anyone seen such a beast?
>
When I was about to brew my first batch, I went to a local brew shop to
buy the equipment.  I was astonished that a big glass bottle would cost
over $20.  After all, they are hardlly scarce; thousands are toted in
and out of office buildings every day.  I simply went to a bottled water
distributor in town, and they gladly sold me the carboy, including the 
plastic milk-crate-looking thing they used to tote them around, for 
6 bucks.  Like a fool, I left the crate behind; I couldn't foresee
a use for it.  I know better now.

My advice: never buy a carboy at a brew shop when you can get the
exact same thing for a third as much elsewhere, and it comes with a 
nifty customized carrying case.



-- 
--------------------------------------     Jim Spice
And we're off, like a dirty shirt!         U. of Wisconsin -- Milwaukee
		--Lester Earnest Spice     Dept. of Political Science
======================================     spice@convex.csd.uwm.edu
Newsgroups: rec.crafts.brewing
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Great idea but....
Organization: University of Colorado, Boulder
Date:  2 Sep 92 16:09:07 GMT

Somehow I missed Jack's original article, so I'll respond to 
the reply:

korz@cbnewsc.cb.att.com (algis.r.korzonas) writes:

>In article <1992Aug23.034153.9218@ddsw1.mcs.com>,
>arf@ddsw1.MCS.COM (Jack Schmidling) writes:

>> Last night we went to Atlantic Rest and Pub in Chi to sample some
>> real Brittish beer.  I even brought an empty bottle and cork to bring 
>> home some for a yeast culture.
 
>> We had a glass of Watney's and  it was real fruity and not much to my liking.
 
>So, obviously, you don't like Ales, but just for the record, Watney's Red
>Barrel is not one of the best.  Their Cream Stout is better, but still not
>a four star beer.
 
>> Then we had a glass of Newcastle Ale and liked it even less.

>So, obviously, you don't like Northern-style Brown Ale.
 
It would be more helpful to point out to Jack that Watney's and
Newcastle are the British equivalents of Coors and Millers.  
Furthermore, it's not at all uncommon for both to arrive on
our shores stale and spoiled.

Jack- you may well be a person who just doesn't like ales,
but you shouldn't base your opinions on the products of
two mass-market mega breweries.  Go to England and try
some cask conditioned bitter.  You may still not like
ale, but at least you will have tried the best and 
will also see some great museums and landmarks on the side!

>> I also learned that 
>> whatever I am doing, it makes beer better than any I have bought since
>> getting back into brewing.  I should qualify that as being since starting
>> to make all grain and culturing yeast.

I'm glad you're happy with your beer, but there are some of
us who appreciate a very wide variety of different styles.
You are not being objective when you criticize styles you
don't like.  I personally don't like lambics and barley wines,
but I recognize them as respectable styles and would never
flame anyone else for liking them.

Jon Binkley

Newsgroups: rec.crafts.brewing
From: gordon@meiko.com (Gordon Henderson)
Subject: Re: Does heat hoze your hoses?  Also, Potassium Sorbate Q.
Organization: Meiko Scientific Corp.
Date: Fri, 4 Sep 1992 09:53:01 GMT

In article <01050166.cmvtv8@joebloe.maple-shade.nj.us> joseph@joebloe.maple-shade.nj.us writes:
>
>In article <1992Sep03.025024.2567@wb9rxw.lonestar.org> (rec.crafts.brewing), gary@wb9rxw.lonestar.org (Gary Partain) writes:
> [.. tubing bit deleted ..]
>) Now for question #2.  I would like to stop fermentation of mead at about the
>) 3 week point.  Is potassium sorbate the right stuff for the job?  Also,
>) can it be boiled to sanitize it?
>
>Potassium sorbate will not do the job.  I don't know offhand of a
>chemical that will.  You might try racking the mead once or twice
>to get it as clear as possible, then pasteurizing it by heating quickly
>in a covered vessel to, oh, 160F?  I don't know what temperature is 
>necessary to kill yeast.  I also don't know if the small amount of 
>"cooked" suspended yeast will taste awful.  Have any netters out there 
>tried this?

I used to work in a little dairy, we would pasteurise and bottle about 600-700
gallons a day. From what I remember, the pasturiser works by heating the milk
up to some fairly hot temp (I don't know what, but it was just too hot to drink
comfortably), keeping it at that temp. for about 50 seconds then
chill it instantly to about 4C. The idea was that all the little bugs and
beasties would go whoopee! when heated, then die of shock when chilled.
Said machine was fitted with a tap at the top of the expansion tubes where
you could draw off hot milk "for testing porposes". Made good milky coffee...

I don't think that boiling any honey mixture is a good idea. Have you ever
tasted honey that has been cold pressed, or directly from the comb, as opposed
to the hot pasteurised mass produced stuff that you tend to get. It's much
better!

-- Gordon Henderson
Organization: Penn State University
Date: Sat, 29 Aug 1992 01:13:33 EDT
From: <DXH107@psuvm.psu.edu>
Newsgroups: rec.crafts.brewing
Subject: Brewing Supplies around Cleveland/Akron Ohio

I have a friend that wants to start up.  He lives in Brunswick, Ohio.
Know anywhere near there that would be a good place to get supplies?

Thanks

-- DAVE
Newsgroups: rec.crafts.brewing
From: srussell@lynx.msc.cornell.edu.UUCP (Stephen Russell,147 Bard,54648,)
Subject: Re: Why Don't Women Brew?
Originator: srussell@snoopy.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Fri, 28 Aug 1992 19:46:44 GMT

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


Well, I don't know about preaching this to other clubs, but when I was
president of our club, I got a few people to do club recruiting, and one
woman in our club is responsible specifically for recruiting women.  
Actually, she can recruit anyone she wants, but she has been actively
recruiting women.  One new female member so far (in two months).

We also try to diversify in some other random ways.  Since most of our
original members were from Cornell, we have tried to broaden our appeal
to the entire Ithaca community.  And within Cornell we try to get new
members from departments where we are lacking at the present time.

So, I know that, at least for my club, I advocate active recruiting
of women.  You do as you will, but I personally think you'll benefit
by broadening your own clubs.

cheers,
	STEVE

--
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Adding Body [Re: eliminating roaches]
Date: Wed, 2 Sep 92 22:15:41 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <1992Sep2.140305.58582@cc.usu.edu> (rec.crafts.brewing), slndw@cc.usu.edu writes:
) I am a bit concerned, however, as some of the beer flies seem
) to have found my brew.  However, they could add some body....

I've inadvertently added a pound bag of flaked barley that was infested
with weevils to a mash.

The beer has lots of body, but I think that is mostly due to its starting
gravity of 1.063.

Hey, that's what the protein rest is for, right?  :-)

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
v   v  sssss | Certified Guru: all-grain brewing,| 2102 Ryan's Run East
 v v  s   s  | C, synthesizer comp & arranging,  | Rt 38 & 41
  v    sss   | photography. Also not a bad cook. | Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
Newsgroups: rec.crafts.brewing
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Salvator (pronunciation)
Organization: The Spud Goodman Show
Date: Sun, 23 Aug 1992 01:26:06 GMT

In article <hersh.714337979@xenon.lcs.mit.edu> hersh@expo.lcs.mit.edu (Jay Hersh) writes:
>dprcta@inetg1.ARCO.COM (Craig Artley) writes:
>> 
>>Seeing this list makes me think that I've been pronouncing Salvator
>>incorrectly.  I've been rhyming it with El Salvador, the country.
>>Apparently it should rhyme with the other beers in this list.
>
>>The servers in the bars where I've ordered Salvator also rhyme it
>>El Salvador.  It must be a common mispronunciation. Or the exception
>>that proves the rule....
>
>Well the word Salvator means Savior, so pronouncing it like 
>Celebrator (or gator) would make it mean, one who salivates, so I think in
>this case the rhyme with El Salvador is correct, 
>

I'm not seeing the difference (of course I'm not hearing what you're
typing)  Celebrator is not pronounced "Sell eh BRAY ter" like it would
                                        ^Minor  ^Major accent
                                        Accent

be in American English, it's pronounced "sell ah Brah TOR".  Salvator
would be pronounced "sal Fah TOR"  Optimator "Op tee mah TOR" 
Kulminator would be "kuhl mee Nah TOR", etc., with minor regional
variations. Generally speaking, the "whatever-tor" part has the
greatest accent, unless the word begins with a vowel.  As a rule,
then, the "Say it like San Salvidor" is close, but misses the point
that the emphasis is almost always on the last syllable.

-- 
David Breneman            #################          Historical revisionism:
The Spud Goodman Show      ####### #######           Elvis Presley was a joke
dcb@rosedale.uucp           #####   #####            A washed-up has-been.
 ..uunet!camco!rosedale!dcb      (_)  - - - Ciao.    Then he died... The King!
Newsgroups: rec.crafts.brewing
From: klump@acns.nwu.edu (David Klumpp)
Subject: Carcinogenesis and chemicals
Followup-To: rec.crafts.brewing
Organization: Northwestern University, Evanston, Illinois, USA
Date: Thu, 3 Sep 1992 00:54:34 GMT

 >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.  
Newsgroups: rec.crafts.brewing
From: wiley@crooks.b11.ingr.com (Dave Wiley)
Subject: Re: god please don't flame me...
Reply-To: wiley@wiley.b11.ingr.com
Organization: Intergraph Corp. Huntsville, AL
Date: Thu, 3 Sep 1992 19:40:40 GMT

arf@ddsw1.mcs.com (Jack Schmidling) writes:

>alh@tekig1.PEN.TEK.COM (Al Hooton) writes:
>: In article <1992Sep1.202606.13997@worldbank.org> aki@atlas.worldbank.org (aki) writes:

>: >I REALLY feel stupid for asking this question but..
>: >just what _exactly_ is a carboy?

I checked the dictionary to see what they said and found two interesting
things.  First of all, the word comes from Persian (qaraba).  Neat!
Secondly: "A large glass or plastic bottle, usually encased in a
protective basket or crate..."

So do carboys usually come with crates?  What happens to separate the
two before the carboy shows up in a homebrew shop?  It sounds like a
plastic crate would make a full carboy easier and safer to lift.
Anyone seen such a beast?

Of course I was dying to see how Jacka S. would respond:

>Let's not lose sight of the fact that in spite of the trauma, terror and
>fear, AKI did post as I suspect most people will.

We do appreciate the fact that you tried to scare him off, however.

>To trash flamers and vociferous critics is not the cure to the problem.  Like
>the poor, they (we) will always be with you.  The solution is for people to
>recognize that flames do not really burn.  You have to take the good with the
>bad, grin and bear it, turn the other cheek etc., ad nausiam.

This sounds like some fatherly "builds character" nonlogic.  Or, the
more modern manifestation, "Glory is forever.  Pain is temporary.  Bones
heal, and chicks dig scars."

--
david wiley                "A girl comes towards you you once used to know.
Intergraph Corp             You reach out your hand, but you're all alone
205-730-6390                In those time passages."
wiley@wiley.b11.ingr.com                                       - Al Stewart