HDTenEightyP/NetNews huggingface dataset:
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Breiss DMS
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3
Date: Mon, 14 Sep 1992 02:04:11 GMT

hersh@expo.lcs.mit.edu (Jay Hersh) writes:
: homebrew@lupulus.ssc.gov writes:
: 
: >DMS gets produced from its precursors when the wort is above 140F.  It's
: >true that different malts have more or less of these precursors, but
: >as Jim suggested, technique can also be a big factor.  During a vigorous
: >boil, the DMS gets boiled off, so a non-vigorous boil can increase your
: >DMS levels.  When the heat is turned off, is when most of the DMS that
: >remains in your beer gets produced.  Cooling quickly with a wort chiller
: >to below 140F is the best way to minimize DMS production during this
: >stage of the process.  I'm sure that Micah uses a chiller, guessing this
: >based on the equipment he built and was displaying at the National Conference,
: >so the only factor I can guess, if Micah's boils are vigorous, is tapwater
: >temperature.  Perhaps Micah's tapwater is warm and an ice-bath pre-chiller
: >would help cool the wort quickly enough to keep DMS below sensory thresholds?
: 
: Just a nit here. It is actually SMM the pre-cursor to DMS which gets
: boiled off in a vigorous boil.
 
 
You had better pass that nit along to George Fix so he can correct the 
article which he just published in Zymurgy.

I quote as follows:

"The breakdown of SMM to DMS starts in the boil.  With good evaporation
just about all of the DMS formed will be remove in the vapor."
Newsgroups: rec.crafts.brewing
From: pyle@intellistor.com (Norm Pyle)
Subject: Re: how about a US brewpub list?
Organization: Intellistor, Longmont, CO
Date: Thu, 10 Sep 92 21:12:37 GMT

In article <1992Sep10.004653.2977@sco.com> stewarte@sco.COM (just a guy made of dots and lines) writes:
>
>I see a lot of requests in here for brewpubs in (insert area you're
>travelling to next week).  I just travelled all around the country,
>and stopped at a few brewpubs listed in a book called "On Tap" -- but
>found that the book was rather out of date; one pub had closed and
>no doubt I missed others that have opened since 1990.  

There is a periodic update to this book.  Of course, I don't remember the
name of it.  It comes out in sort of a pamphlet form.  I may be able to dig
it up if there is interest.  I do know the cost of the updates is not pocket
change, although it may be just a few dollars.

Norm
From: H.Regan@bradford.ac.uk (H REGAN)
Newsgroups: rec.crafts.brewing
Subject: Re: god please don't flame me...
Date: 9 Sep 92 19:25:30 GMT
Organization: University of Bradford, UK
Originator: 90465160@muser


In reply to your question:- (Carboys) has anyone actualy seen one?

Yes, I have.

I live in West Yorkshire in England, and area of the word famous
for Worsted cloths. There are in this area many old Wool Mills dating
back 150 years or so, now derelict.

When I was a young girl I followed my brother and his friends
when they broke into a disused mill. He was very cross when he found
me following on! Anyway, there was a store room in the cellars which
had row upon row of carboys in it! They were held in rusting metal baskets;
strips of steel spaced about 6 inches apart. The steel baskets were lined
with straw to protect the glass bottles.

I don't know what became of all those huge carboys. The mill has since
(20 years!) been demolished and a supermarket sits on its site.

My dear brother still has a relic of that day:- a 5 gallon glass
carboy in which he make a delightful elderberry wine..

What I would not give for a time machine..

Appologies for this trip down memory lane!

Helen
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: aluminum brew kettle
Keywords: aluminum
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Fri, 11 Sep 1992 01:35:37 GMT

In article <1308@tecsun1.etl.army.mil> blyler@tecsun1.etl.army.mil (Todd Blyler) writes:
>What might be the effect of using an Aluminum stock pot for mashing and brewing
>as opposed to stainless ? They are often much cheaper....
>

You get four for the price of one.  You can ferment, mash, boil and clean up
simultaneously.  Unfortunately, if Alsheimers get your first , you may forget 
forget which is which.

js
From: u8551002@ucsvc.ucs.unimelb.edu.au
Newsgroups: rec.crafts.brewing
Subject: stout
Date: 15 Sep 92 06:49:26 GMT
Organization: The University of Melbourne

Hi,
Has anyone out there used a concentrated stout wort called MtMellick -
comments please.

Thanks

graham tongs
melbourne uni
Newsgroups: rec.crafts.brewing
From: dbeedle@rs6000.cmp.ilstu.edu (Dave Beedle)
Subject: Re: Slow Fermentation Question
Date: Thu, 10 Sep 1992 13:59:34 GMT
Organization: Illinois State University

In article <1992Sep10.121935.6427@ryn.mro4.dec.com> ide@studio.enet.dec.com (Jam
ie Ide) writes:
>
>book) fermenting away and it doesn't show any signs of quitting after
>2 weeks.  I'm getting one bubble approximately every 2-3 minutes; it's
>been at this rate for a little over a week.  So, I broke down and
>bought a hydrometer, which told me that it has a SG of 1.013, placing
>it at the bottom end of the final gravity range for this recipe.  This
>leads me to a few questions:
>
>What could cause a beer to go into a slow ferment like this?  It's
>been at a stable temp. and hasn't been moved around.

   Lack of sugar.  It's done!

>More to the point, what besides an infection could cause this?

   If it smells and tastes ok and there is no "stuff" growing on the surface I 
would say that there is no infection.

>How many days should I get stable SG readings before bottling is safe?
>I believe 2-3 is suggested.

   Yup...two or three.

>By the way, the sample I took for SG tasted just fine for beer at this
>stage.

   Did you rack to a secondary?  What could be happening is activity from the
trub and old yeast the is setting on the bottom of your fermenter.  This stuff 
can start to break down after a time though it ususally would be longer than a 
few weeks.  What temperature are you at.  A cooler temp will cause a slower
ferment.  Overall, use your hydrometer.  Take readings two or three days.  If
the remain unchanged...bottle it!

TTFN
-- 
  Dave Beedle                                    Office of Academic Computing
                                                    Illinois State University
  Internet:  dbeedle@rs6000.cmp.ilstu.edu                    136A Julian Hall  
  "Relax, don't worry!  Have a homebrew!"                  Normal, IL   61761
Newsgroups: rec.crafts.brewing
From: prh@essence.demon.co.uk (Peter Humphrey)
ReplyTo: prh@essence.demon.co.uk
Subject: Re: Definitions (was Jap Crap!!! (DEFINED) )
Distribution: world
X-Mailer: cppnews $Revision: 1.15 $
Organization: Distilled Essence of Life, The.
Date: Fri, 11 Sep 1992 20:51:38 +0000


In article <1992Sep10.231742.8746@stortek.com> terryg@stortek.com (terry gottehrer) writes:

> 
> Pete's Wicked Ale is available here, very tasty. I've also drank a British beer
> called Pale Ale; excellent. You need the cash for it, though, it was about
> $10.50 for a 6-pack.
> 
 
As readers of Dave Line will know, Pale Ale is a beer *type*, and 
regarded by many as the summit of the brewer's craft.
 
Which PA do you refer to that costs that much over there?
 
Rgds

Peter Humphrey  |  prh@essence.demon.co.uk         | Voice 0932-343158
Woking, UK.     |  unionjack@cix.compulink.co.uk   | Data  0932-353948
From: cuccia@remarque.berkeley.edu (Nick Cuccia)
Newsgroups: rec.crafts.brewing
Subject: Jack's Keyword Said It All...
Date: 5 Sep 1992 03:31:41 GMT
Organization: Bump City Brewery and Barbecue, Berkeley, CA
NNTP-Posting-Host: remarque.berkeley.edu
Keywords: Pathetic snivelling

In article <1992Sep4.140055.14373@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) writes:
> p.s. You should have let it lie.  There's more folks, I just need to clear it 
> with from my sources.

No.  Don't.  Please.

I don't have a problem with you and Al continuing your argument via private
email.  I don't have a problem with the two of you agreeing to disagree.

What I do have a problem with is the two of you taking a petty squabble over
an obviously tongue-in-cheek (at least the way I interpret it) name and turning
it into World War Three, complete with missiles and cannons and even (Goddess
forbid) NAMECALLING and INNUENDO!

Am I being unreasonable for requesting that the two of you take your forum
someplace a little more private?  Well, then, EXCUUUUUUUSE MEEEEEEE!

--Nick (who is a happy MALTMILL user, thinks JS's sparging scheme is somewhat
	dubious, and has been listening to his old Steve Martin albums too much
	lately ;-))
-- 
===============================================================================
 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.
-------------------------------------------------------------------------------
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: rec.crafts.brewing
Subject: Re: Bottles for newbie
Date: 8 Sep 92 21:05:49 GMT
Organization: The Meltdown - A Team Star BBS

Actually, I've never used a root beer bottle except when I've put homemade root
beer in some.  Oh, and was that porter that bad?  I've learned never to dump
anything, even a disastrous batch as sometimes you are beerless and even a bad
batch becomes, mysteriously, better.  Also, sometimes time helps.

Anyhoo, and this isn't aimed at you, but someone said that plastic 1 or 2 liter
bottles are no good because they are clear.  Well, I've got several, actually,
that are green.  Not perfect, but not clear.  And, my storage area, my
basement, has, at best, indirect lighting.  We have glass block windows.  So I
really don't worry too much about light damage.  When it gets to the point
where a bottle comes out into the sunlight, as it were, it usually doesn't last
long enough to be damaged.

Mike Wilson
brewer@meltdown.chi.il.us
U29204@uicvm.cc.uic.edu
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: Boiled Cockroach Flambe'!
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Fri, 4 Sep 1992 21:12:14 GMT

In article 12270@ncsu.edu, emeeks@unity.ncsu.edu (Edward Meeks) writes:
>Yeah, dem lil' ba#*!rds are tuff! But I git even widdem. I catch me a
>handful and chuck 'em in the blender. Add ice, a shot of Bacardi and
>some grape kool-aid, and ya got yuseff a reeel drink!

Putting them in test tubes with 15M nitric acid is fun...especially
when the landlord sees them during an "unauthorized" visit!

(Anybody for rec.cockroach.die.die.die ?)

gak

---
I don't know what system you use,  you might try vodka in Evian bottles.   Some
people like  cream in  their morning coffee,  I spike  mine with  a little  JD.
Mickey's Big Mouths are an excellent choice, you can use the empty bottles as a
desktop vase.                               -Hoodlum Empire "Get Drunk At Work"
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: aluminum (more chatter)
Date: Tue, 15 Sep 92 20:28:34 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <BuMIrq.8Gv@ddsw1.mcs.com> (rec.crafts.brewing), arf@ddsw1.mcs.com (Jack Schmidling) writes:
) In article <1992Sep14.101548.58863@cc.usu.edu> slndw@cc.usu.edu writes:
) >In article <BuJq3B.Dq5@ddsw1.mcs.com>, arf@ddsw1.mcs.com (Jack Schmidling) writes:
) >> Well, I guess I have to break more bad news.  Most bird lovers are
) >> aware of the evils of the new teflon like coating on pans [...]
) >
) >DuPont no longer makes this type of teflon because it is so dangerous.
) [...]
)
) Well, it wouldn't be the first time I got the story wrong but my understanding
) is that teflon was rather useless because of its low melting point and
) was replaced by some new stuff that is not even called teflon and it is this
) new stuff that causes the problem.  Now this story is years old so when I say
) new, I am not referring to anything that may have come out in the past year or
) so.

Well, Jack, I don't personally know what the "Silverstone" coating
is, but you will find that there are SEVERAL different polymers called
"Teflon."  For example, I have a nice pair of Teflon PFA beakers sitting
in my kitchen (found at Edmund Scientific for $5 ea., normally $100+
ea.).  This stuff is OK up to 250C and resists everything except prolonged
contact with perchloric acid and molten alkali metals.  In the world of 
beakers, it is "the Good Stuff," suitable for etching silicon with 
hydrofluoric acid, that kind of thing.  Nalgene, a large manufacturer
of plastic labware, inserts an appendix in some equipment supply companies' 
catalogs.  This appendix briefly describes the physical characteristics
of different polymers--polypropylene, polycarbonate, polyethylene,
etc. 

Teflon is in general unsuited for use above 200-250C (depending on
the type), as are most other plastics.  The coating on nonstick pans,
however, is something else.  Toxic vapors are liberated during the
decomposition of most plastics, so, as folks say, heating an empty
pan with a plastic coating to a very high temperature (450-500F or
more) is best done with the exhaust fan running :-)

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: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: HBD FTP site?
Organization: MITRE Corporation, McLean  VA
Date: Thu, 10 Sep 1992 13:14:29 GMT

In article <simmon.716068778@maxwell>
 simmon@eeel.nist.gov (Eric Simmon) writes:

>I am having some trouble reaching the HBD FTP site at:
>
>	hpfcmi.fc.hp.com
>
>Does anyone know what the problem might be?  I cannot FTP
>or mail (to homebrew@...).

That site is no more.  Try the current HBD FTP site at:

	sierra.stanford.edu


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: Re: "Dry" Beer?
Date: Wed, 9 Sep 1992 16:40:02 GMT
Organization: Where No Man Has Gone Before

In article <1992Sep7.190647.29554@news.nd.edu> ulick@chopin.helios.nd.edu (Ulick Stafford) writes:
>
>Windsor Ale yeast is made by the crowd in Montreal (I think it starts with 
>an l).  I bought one of their yeats called Doric, but it doesn`t say whether
>it is an ale or lager yeast.  I bough it at a liquor store here in Soth 
>Bend that has started stocking homebrew stuff.  And with the Mishawaka
>Brewing Co. hiring restaurant staff, the area is becoming a little more
>civilized!

Is that Lalvin?  I got some Nottingham Ale Yeast made by them.  There seem
to be three names on the brochure I got with it: Lalvin, Lalemand and
Uvaferm.  They make Windsor Ale yeast also.  Does anyone know which is the
more attenuative of the two?  My local brew shop said the Nottingham is.
How do these compare with Edna yeast?

	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: prh@essence.demon.co.uk (Peter Humphrey)
ReplyTo: prh@essence.demon.co.uk
Subject: Re: One mans rose...
Distribution: world
X-Mailer: cppnews $Revision: 1.15 $
Organization: Distilled Essence of Life, The.
Date: Tue, 8 Sep 1992 20:47:00 +0000


In article <Bu7rsn.9EC@mentor.cc.purdue.edu> esharp@sage.cc.purdue.edu (Edwin Sharp) writes:

> 
> 	With the start of a new school year, new people move into the apartment complex.  Unfortunatly, my new neighbors are dry as toast and threatened to call the local police if I kept "disturbing their peace by inflicting the stench of a brewery upon them."
> Short of finding another brew site, I was wondering if it would be possible to  brew without the wonderful aromas involved.  Any hints?
> E/S
> 

Seems to me the best thing you can do, short of ignoring your neighbours 
and their perfectly reasonable request (:^*) is to put a hood over your 
boiler and route the steam through a home-made condenser.  You know the 
kind of thing: like what the good folks hereabouts have been 
recommending for wort chilling, but with a lot more coils.  Feed it from 
the kitchen tap and drain to the sink, and all those aromas will be gone 
for good.  You never know: they may even help the operation at the local 
sewage works.
 
Rgds

Peter Humphrey  |  prh@essence.demon.co.uk         | Voice 0932-343158
Woking, UK.     |  unionjack@cix.compulink.co.uk   | Data  0932-353948
From: shirley@fdr.jsc.nasa.gov (Bill Shirley [CSC])
Newsgroups: rec.crafts.brewing
Subject: Recipe: Summer Stout
Keywords: beer stout recipe
Date: 10 Sep 1992 23:37:24 GMT
Organization: Software Technology Branch - NASA/JSC
Originator: shirley@fdr



Summer (Chocolate) Stout


1#      chocolate malt, crushed
1#      crystal malt (? L), crushed
4#      light malt extract syrup
2.5#    dark malt extract powder
8 oz    molasses, unsulphered
1.5 oz  Perle (boil) - 60 min.
1 oz    Fuggle (flavor) - .5 15 min - .5 10 min
2 tbsp  gypsum
i pkg   1084 Irish Ale Yeast
0.5 oz  Willamette (leaf hops, filtered through)

steeped grains for 30 mins at 180 F in 3 gals
sparged thoroughly w/ ~2 gals

tried filtering wort through leaf hops (they were getting old) - it didn't
work well and I don't suggest it.  I would suggest adding .25 oz of Willem.
when you turn off the heat.

fermented at Texas room temp (80-85 F)  <and it still tastes great :->

primmed with 

0.5 cp  corn sugar
0.5 cp  (60%) wheat malt extract powder
	(ran out of sugar)

After three weeks (in the bottle) it was very clean, clear, good carbonation
and head retention, has a grainny bite

OG 1.045
FG 1.015


Also my roommate pitched a Strong Scotch Ale ontop of my yeast leaving
It looks like it's comming out good %-)

Bill - Mashtronaut - Dixie Cup attender - generally full of it (beer that is)
-- 
Bill Shirley            |  ``Computer Science is not about computers any 
shirley@fdr.jsc.nasa.gov|     more than astronomy is about telescopes.''
From: ctownsend@atlas.nafb.trw.com
Newsgroups: rec.crafts.brewing
Subject: Help! Lagging Lager!
Date: 10 Sep 92 09:25:29 PST



	I brewed a whole grain lager saturday (5 Sept.) and, after referncing
Miller's hombrewing book, decided to pitch at 77 deg F and move to my chest
freezer to 48 Deg F (optimum temp for Wyeast 2206 Bavarian Lager yeast).  After
3 days of no activity, I raised the temp to 54 deg F.   Day 4, still no
activity.  I racked then racked it off the trub, and saved a little in a 2
liter bottle (from the Dregs).  This sample took off in 2 hrs at 75 deg F.
Based on this, I left the wort at 51 deg F.  Day 5, the sample still bubbles,
now that it is 51 deg F (I moved it to the lower temp after it took off), but
the main wort still is relatively inactive (not too sure the is any activity).
So, the question is: Do I move to say 75 deg F and get things going or "Stay 
the Course" at 50 Deg F?  Does anyone else have experience with low temp
pitching/respiration?  If so, what sort of lag times are we talking?

			Thanks for any responses, sorry for any typos



				Cary
Newsgroups: rec.crafts.brewing
From: trodgers@nmsu.edu (Thomas Rodgers)
Subject: Kegging Questions...
Organization: NMSU Computer Science
Distribution: rec.crafts.brewing
Date: Tue, 8 Sep 1992 02:31:47 GMT

I have a number of questions regarding kegging of homebrew.

1) Has anybody tried the Batch-Latch thingy that converts Beer Balls
to gas tap-able critters.  Do the same fixtures that connect the gas
tap (cornelius conversion its called in my catalog) connect Pin style
soda kegs?

2) How does one go about "Artificially Carbonating" a brew.

Any help greatly appreciated.

Tom.
Newsgroups: rec.crafts.brewing
Subject: Burco Boiler
From: andy@comp.vuw.ac.nz (Andy Bond)
Date: Mon, 7 Sep 1992 23:00:27 GMT
Organization: Dept. of Comp. Sci., Victoria Uni. of Wellington, New Zealand.
X-Mailer: mail-news 4.0


I've just been reading an English book on brewing which refers to
something called a Burco Boiler.  The book is about 18 years old so
I'm not sure if these things are still made.  They make a 5 gallon
(possible 10 as well) boiler with an accurate thermostat that is
perfect for mashing/boiling.  Has anybody (especially in Britain)
heard of these?  Could someone give me an address so I could enquire
into their NZ agents?

thanks,
andy
From: david@master.uchicago.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Newbie question (was: Re: "Dry" Beer?)
Date: 11 Sep 92 22:34:07 GMT
Reply-To: jeq@i88.isc.com
Organization: University of Chicago, Department of Anatomy

> 
> ObligatorySolicitation:  If any Chicago area brewers who have suggestions
> about suppliers in the west suburbs, I'm looking forward to hearing from
> you.
> -- 
> 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.


I haven't been there, but I've called and heard its good: the place is
Chicago indoor garden supply.  (708) 885-8282.
Call for directions.

						-David
						 University of Chicago
From: wrfisher@cats.ucsc.edu (William Robert Fisher)
Newsgroups: rec.crafts.brewing
Subject: Re: One mans rose...
Date: 7 Sep 92 20:08:16 GMT
Organization: University of California; Santa Cruz
NNTP-Posting-Host: am.ucsc.edu


In article <Bu7rsn.9EC@mentor.cc.purdue.edu> esharp@sage.cc.purdue.edu (Edwin Sharp) writes:
>
>	With the start of a new school year, new people move into the apartment complex.  Unfortunatly, my new neighbors are dry as toast and threatened to call the local police if I kept "disturbing their peace by inflicting the stench of a brewery upon them."

What exactly could the police do?  What if you burn toast?  Sounds like it
would be hard to make a crime out of such a thing.  I don't think I could
call the police when somebody is BBQing and I'm a vegitarian!  Well I'm not
a vegitarian, and would most likly see what the police could do about the
hard way.

William
Newsgroups: rec.crafts.brewing