HDTenEightyP/NetNews huggingface dataset:
From: jamys@yoyo.cc.monash.edu.au (David Godley)
Subject: Re: ancient beer
Organization: Monash University, Melb., Australia.
Date: Thu, 21 Jan 1993 23:01:09 GMT

In <1993Jan21.153612.18275@noose.ecn.purdue.edu> redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc) writes:

>Just saw a news blurb that says 3 U of Pennsylvania archaeological
>chemists discovered beer residue in jars in Iran and Iraq that are over 
>5,000 years old.

That reminds me of a project of a few years back......

A group of palynologists and archaeologists got together and analysed the
residue.  The palynologist in question identified the grain types used in
making the beer and.... being a bit of a homebrewer decided to try and
replicate the beverage in question.

By all accounts the first attempt was dreadful.  Barely drinkable.

They stated (at the time) that they would continue  playing around with
the grain quantities until they got it right (well at least drinkable)


-- 
_____________________________________________________________________________
David Godley: c/- Technical Services, Main Library, Monash University,
	          Clayton 3168 AUSTRALIA
jamys@yoyo.cc.monash.edu.au			davidg@vaxc.cc.monash.edu.au 
Newsgroups: rec.crafts.brewing
From: g1400023@nickel.laurentian.ca
Subject: Re: where to go in city X
Organization: Laurentian University
Date: Thu, 21 Jan 1993 18:25:38 GMT

Hello again,
                                                                               
In my efforts to update the publist in the archives I have hit a snag.         
I spoke to John R. Mellby, who created the publist and he told me there        
will be an update shortly. So in order not to duplicate his work I will        
send him all the replies I have recieved to date. Thanks to all those          
who responded to my message.                                                   
                                                                               
Carlo Fusco   g1400023@nickel.laurentian.ca
Newsgroups: rec.crafts.brewing
From: mgooley@advtech.uswest.com (Mark Gooley)
Subject: Re: Aluminum Pots: good or bad
Organization: U S WEST Advanced Technologies
Date: Thu, 21 Jan 1993 22:23:17 GMT

In article <1993Jan21.182401.27475@hplabsz.hpl.hp.com> kral@hplabsz.hpl.hp.com (Joseph Kral) writes:
>
>Good quality aluminum cookware such as Caphalon and Magnalite is indeed 
>anodized. Essentially, anodizing is the oxidation of the surface, creating a
>very hard non-reactive surface.  All my cookware is Magnalite.  Knowing what
>it costs though, I would not consider purchasing a Magnalite kettle for beer
>making unless I won the lottery.

Don't the manufacturers of anodized cookware say that cooking acidic foods
in them can ruin an anodized surface?  Wonder if wort is acidic enough to
qualify?

Mark.
mgooley@advtech.uswest.com
Newsgroups: rec.crafts.brewing
From: elwin@gamma.phys.clemson.edu (Lawrence E. Brown)
Subject: Mail Order for Briess Extracts
Reply-To: elwin@gamma.phys.clemson.edu (Lawrence E. Brown)
Organization: Clemson University
Date: Tue, 26 Jan 1993 17:38:16 GMT



Can anyone recommend a good  mail order house which sells Briess
extracts; the place I use now doesn't have them. Thanx,
Larry

--
Larry Brown                        "Philip K. Dick is dead, alas
elwin@gamma.phys.clemson.edu        Let's all queue up to kick God's ass"
Dept. of Physics and Astronomy      --Michael Bishop in _The Secret Ascension_
Clemson University                  

Newsgroups: rec.crafts.brewing
From: arthur@sgi.com (Arthur Evans)
Subject: Re: How about potatos ? (Can one make anything from them) ?
Reply-To: arthur@chiba (Arthur Evans)
Organization: Silicon Graphics, Inc.
Date: Wed, 27 Jan 93 21:02:55 GMT

In article <1993Jan27.151608.17209@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>In article <C1HJ4F.Kq9@csn.org> garnett@teal.csn.org (James Garnett) writes:
>>In article <1993Jan25.205058.25876@PacBell.COM> smmyers@foghorn.srv.pacbell.com (Sean Myers) writes:
>>>
>>>     It doesn't sound gross at all, it sounds like vodka ;-)  Although I'm not
>>>sure what process they go through to make the vodka (some distillation process
>>>I'm sure), but it is made out of potatoes.
>>
>>But then this isn't always true.  Stolichnaya Vodka says on the label 
>>something to the extent of "made with (the finest?) russian wheats..."
>>and then goes on to babble about spices and peppers if you got the
>>pepper-flavored type.   "vod" is, according to an east-german friend, russian 
>>for "water" with "ka" being some sort of standard linguistic attachment, the 
>>meaning of which I forgot.
>
>Actually, voda is the Russian word for water.  My Russian teacher says
>'vodka' is the diminutive of voda, like 'little water' or something
>like that (meaning you're on really friendly terms with it :)  However, 
>some linguists say it's a loan word from Latin(?) -- aqua vitae (or 
>something like that).  I tend to believe my teacher and other Russians 
>first though.

I think you're right.  However, the Scandanavians have a 
distilled beverage called aquavit (or akvavit), and I'm
pretty sure that _is_ derived from the Latin aqua vitae (water of life).  

Whisk(e)y, interestingly enough, has a sort of parallel derivation,
from the Gaelic for "water of life" (uisce beathadh or uisge beatha, 
depending on whether you're Irish or Scottish).

While I was wandering through the dictionary, I decided to see
if any other popular distillates were "the water of life."
But it turns out that brandy is from brandywine, from the 
Dutch brandewijn, burnt (that is, distilled) wine.

>>The online webster says vodka is "a colorless and unaged liquor of neutral 
>>spirits distilled from a mash (as of rye or wheat)" so with a certain 
>>stretch of the imagination I suppose I could distill my wheat beer currently
>>in the carboy and call it "vodka"!
>
>As I understand the process, vodka can be distilled from anything, but
>you have to distill it until it's almost pure alcohol.  From there
>you cut it down to 80-100 proof (or whatever) with a mixture of water and
>spices.
>
>Julie
>DISCLAIMER:  All opinions here belong to my cat and no one else

Huh.  Your cat knows an awful lot about booze, Julie.
Does your homebrew mysteriously vanish when you're not home?

-ae-

Newsgroups: rec.crafts.brewing
From: esharp@sage.cc.purdue.edu (The Baker)
Subject: Classic Beer Styles Series
Organization: Purdue University Computing Center
Distribution: all
Date: Sat, 23 Jan 1993 17:21:14 GMT

 I was at my local brewstore yesterday when I noticed a book with the
title _German Wheat Beer_.  As my favorite commercial is Erdinger Dunkel
Hefe-Weizen, I started flipping through it and when I noticed an Erdinger
label, I just had to buy it.  After reading it last night, I am hooked.  This is
a great book, and if this is an indication of the series, I might just have to
go get the rest of them :-).
Anyway, from what I have seen in the _German Wheat Beer_ book, I am quite
impressed with the series.  Not only does it give a few recipes, it details
the history of the style and gives a chemical analysis also.  If anyone
who hasn't seen one of these books wants to know more about a specific
style than what is n T.N.C.J.O.H, I would recommend these books.

	Disclaimer: I am in no way connected with these books except as a
		very happy reader.
_
******************************************************************************* All animals are strictly dry, they sinless live and swiftly die.
But sinful, Ginful, beer soaked man survives three score years and ten
                                                -origin unknown-
*******************************************************************************
Edwin Sharp
esharp@sage.cc.purdue.edu
Finger me often to see the amazing plan changer in action!

Newsgroups: rec.crafts.brewing
From: esharp@sage.cc.purdue.edu (The Baker)
Subject: Re: REQ: Wheat beer recipe/help wanted
Organization: Purdue University Computing Center
Distribution: rec
Date: Tue, 26 Jan 1993 00:31:54 GMT

In article <IJN.93Jan25124602@holly.bnr.co.uk> ijn@bnr.co.uk (Ian Normington) writes:
>
>Hello,
>
>	I had my first wheat beer this weekend, a Dunkelweizen(sp?) from
>	the Munich area I think. I really enjoyed it and would like to
>	have a go at brewing my own. So far I've only done extract and
>	partial mash recipes, so I'm hoping that the process isn't to
>	much different.
>
>	Any advice will be gratefully received.
>	
>	Thanks,
>		Ian
 I tried to mail this, but it bounced.

Hello.  I am a Dunkel Erdinger lover (that led me to brewing as I can't
find it over here) and I got a Weissbier book a few days ago that might be 
of help.  It is vol. 7 in the series _Classic Beer Style Series_, German
Wheat Beer (author: Eric Warner).

	Here is the only recipe for a dunkel:
	-Old Bavarian Dunkles Weissbier_
	O.G.=1.050
	IBU=16
	5 U.S. Gallons
	
	4 Pounds Dark malt extract
	4 pounds wheat malt extract
	.8 g alpha acid (Tettnanger or Hallertauer (2.8 HBU))
	Liquid Weissbier yeast
	
	Boil 70 minutes, adding 1/2 hops at start, 1/2 at 40 minutes, and 
	 small quantity of aroma hops at 55 minutes.
	Allow to complete fermenting (the book says 3-4 days)
	Add 1 1/2 quarts of unhopped wort and some lager yeast, bottle.


******************************************************************************* All animals are strictly dry, they sinless live and swiftly die.
But sinful, Ginful, beer soaked man survives three score years and ten
                                                -origin unknown-
*******************************************************************************
Edwin Sharp
esharp@sage.cc.purdue.edu
Finger me often to see the amazing plan changer in action!


Newsgroups: rec.crafts.brewing
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: what's the difference?
Organization: MITRE Corporation, McLean  VA
Date: Mon, 25 Jan 1993 14:49:22 GMT

In article <1993Jan24.065827.22993@magnus.acs.ohio-state.edu>
 gburton@magnus.acs.ohio-state.edu (Garland O Burton) writes:

>I know that liquid yeast is said to be "more pure" than dry yeast,
>but what is the difference as far as what the brew will taste like?
>Or how long the fermentation process lasts, or how much alcohol
>will be produced.  will the dry yeast crap out when there are still 
>sugars to convert?

The major seller of liquid yeast cultures in the U.S. is Wyeast.  They have 
a sheet of information on their various yeast strains, which answer how 
attenuative they are (how much of the sugars they ferment out to produce 
alcohol), etc.

With liquid yeast cultures, you have more choice to match the yeast 
characteristics to your recipe to better achieve the result you want.

Dry yeast has fewer strains available and the packets are much more likely 
to be contaminated, giving off flavors to your beer (which may be subtle 
ones, though).

Liquid yeast needs a little pampering, since there is so little yeast in the 
packet.  You really should make a starter using liquid cultures.

Hope this helps.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: mracette@lamar.ColoState.EDU (Michael Racette)
Subject: Re: All Grain Batch Gone Bad!(sob)
Date: Fri, 22 Jan 1993 18:34:27 GMT
Organization: Colorado State University, Fort Collins, CO  80523

In article <1993Jan18.153948.4016@midway.uchicago.edu> hasn@midway.uchicago.edu (Sheheryar Hasnain) writes:
>Two weeks ago I ventured my first all-grain batch (my 
>third batch overall).  After two weeks of primary, I was
>going to transfer it to a secondary (since it was bubbling
>a bubble every 5-6 seconds).  So in the process of siphoning
>I poured some into a glass and tasted it.  It was awful.  Tasted
>like bitter cider (very tart).  Having so obviously failed, I 
>poured it down the toilet.  I'm sure everyone has a bad batch
>but I still need some advice on why this turned out like this.
>questions I have are:
>
>
>2.  Was it a bacterial contamination?  How can I avoid those?
>(even though I filled the carbouy with cold water and bleach,
>left overnight, is it possible that it did not get properly sanitized?)
>
>
>4.  Should I stick to extracts from now on?  Would that avoid
>this problem?  
>
>5.  Have any other all-grainers experienced this phenominon?
>
>Any advice would be appreciated.  I'm a hobby brewer and so,
>however much I want to do all-grain brewing, I would prefer to
>stick to extracts if there are high chances of bad brews with all-grain.
>Thanks in advance
>Sheheryar.

I obviously deleted some of your post to leave the points I thought I 
could answer. Several other replies mentioned other factors but it 
sounds to me like you may have a bacterial infection. I have had a couple
of these myself with both an extract and an all grain batch. I can't 
describe the taste exactly, but it is sort of a sour, nasty, overpowering
flavor with a distinct smell. It will not disappear or mellow with age.
My problem was occurring during sometime during fermentation (I don't
use a secondary fermentation for ales so there is no air exposure once it
reached the primary fermenter) since the smell and taste was evident at bottlingtime. I think I have corrected the problem with the use of a wort chiller
(It was taking several hours to reach pitching temp. with the bathtub, ice
cooling method, plus I don't have to bring my beer into the bathroom at all
now), and by extra careful cleaning of my carboy about an hour before brewing
plus I run it through the dishwasher with my copper chiller tubing before I 
use it. I haven't had a problem since using these methods (knock on wood).
I know the sorrowful, empty feeling of dumping a batch of brew and it ain't
no fun, especially an all grain batch which requires a lot more work and 
has a lot more hope and expectation behind it, so I hope these ideas help.

Mike R.
From: cst@bork.nist.gov (Charles S. Tarrio)
Newsgroups: rec.crafts.brewing
Subject: Re: HELP!!! Wort seems dark for a light syrup.
Date: 24 Jan 93 22:13:35 GMT

In article <1993Jan24.162236.19182@cs.uwp.edu> shaub@cs.uwp.edu (Jeffery  
Shaub) writes:
> 
> Well, last night I made my first ever batch-o-brew and every thing seems  
fine.
> 
> Except my wort sure seems dark.  I'm using 2 3lb cans of John Bull  
hopped
> "light" malt syrup, but the wort looks like a dark beer.  Will this
> lighten up during ferment or am I gonna have a heavy beer?
> 
> Also, I'm using EDME dry yeast and the package says ferment at 65/75  
deg.
> My basement only maintains a solid 60/62 deg.  Can I move the wort down
> there now that ferment has started or will this low temperature ruin the
> wort??
> 
> Any help greatly appreciated in advance.
> 
> 
> -- 
>  
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- 
=-=-=
>     Jeff Shaub                   -     University of Wisconsin-Parkside
>     shaub@cs.uwp.edu             -     Computing Support Center
>     (414)595-2005                -     Kenosha, WI  53141

I don't know how light John Bull light comes out, but your final product,  
in a glass will not be nearly as dark it seems to be now.  It may lighten  
almost imperceptibly while it clarifies, but the primary reasons it  
appears to be darker while you are making it are:  when you're boiling a  
galon or two of wort, it really is darker than it will be once it's  
diluted to 5 galons.  Then, once it's diluted in the primary, the path  
length for light to get through is an order of magnitude longer than it is  
in a bottle or glass.  

For fermentation, I don't think you'll have any problems, just take a SG  
measurement to make sure the fermentation is complete before you're ready  
to bottle.  It would be a shame to have to defuse grenades after you've  
only bottled one batch.

__________________
Any opinions expressed are not those of NIST or the Government
C.                                        ctarrio@enh.nist.gov
 "There are two ways to look at life: One, as though nothing
 is a miracle, the other, as though everything is a miracle."
                         -Einstein

Newsgroups: rec.crafts.brewing
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: ancient beer
Organization: Morgan Stanley - IS
Date: Mon, 25 Jan 1993 21:44:11 GMT

In article <1993Jan25.200215.14586@cs.uwp.edu>, shaub@cs.uwp.edu (Jeffery Shaub) writes:
|> hpctdfc (rcm@col.hp.com) wrote:
|> 
|> : Not necessary, as they had a recipe.  The recipe came from the oldest
|> : clay tablet known to man.  It contains the "Hymn to Ninkasi" which
|> : translates to a recipe (song) for beer.  Fritz duplicated the recipe
|> : at his Anchor brewery and was quite successful.
|> 
|> 
|> Where can one get a copy of this recipe, maybe translated into homebrewer
|> lingo (like a 5 gal batch :-) )?
|> 
|> -- 
|> =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
|>     Jeff Shaub                   -     University of Wisconsin-Parkside
|>     shaub@cs.uwp.edu             -     Computing Support Center
|>     (414)595-2005                -     Kenosha, WI  53141

Call Anchor, they'll send you a copy. The downscaling should be no problem,
just divide everything by 100 :-)

Stef
Newsgroups: rec.crafts.brewing
From: zjko01@hou.amoco.com (Jeffrey K. Owens     )
Subject: Re: RAPID starting yeast, worried beginner need
Keywords: Relax, don't worry, sounds like you have a good brew going. I would wait until your primary fermintation has ceased and then rack (about 2 days).     		I wouldn't expect any significant off flavors due to the short time exposure	to the trub. You also shouldn't expect any problems like exploding carboys unless your airlock has been clogged for some time. If its bubbling your	in good shape! 
Reply-To: zjko01@hou.amoco.com
Organization: Amoco
Date: Wed, 27 Jan 1993 16:44:26 GMT
From: jlmoore@atlantis.CS.ORST.EDU (Jamie Moore)
Newsgroups: rec.crafts.brewing
Subject: Wyeast strains...
Date: 27 Jan 1993 10:20:40 GMT
Organization: Computer Science Outreach Services - Oregon State University
Distribution: na
NNTP-Posting-Host: atlantis.cs.orst.edu

I would like to add to the Wyeast strain list Steinbarts (1021?)

I have read its profile: clean, stable, good attenuation, tolerates
low temperatures. Sounds like a real winner. Anybody have some experience
with this strain. Where does it come from, Portland? :-)

Sounds like American Ale only more stable.

Jamie Moore
From: norton@ctron.com (David L. Norton)
Newsgroups: rec.crafts.brewing
Subject: Re: need address
Date: 25 Jan 93 20:37:10 GMT
Reply-To: norton@olympus.ctron.com (David L. Norton)
Distribution: na
Organization: Cabletron Systems INc.

In article <22JAN199312110525@stars.gsfc.nasa.gov> puc@stars.gsfc.nasa.gov (Bernard Puc) writes:
>Howdy Brewers-
>	Can anyone tell me in what city Old Dominion Brewery is
>located?  I know its somewhere in Northern Virginia.
>
>	Thanks in advance...
>
>-Bernard 
Old Dominion is in Ashburn, VA.


-- 
Dave Norton              Internet: norton@ctron.com
Cabletron Systems, Inc.  CompuServe: 76702,1722
35 Industrial Way        Voice: 603-332-9400
Rochester, NH 03867      FAX: 603-335-4743
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Gordon Biersch:  The Brewer's Lunch
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Tue, 26 Jan 1993 16:40:07 GMT

[Of interest to beer hunters in the SF Bay Area...]

[Copied from my beer-stained flier]

[No commercial affiliation, etc.]

[Get on with it already]

The Brewer's Lunch at Gordon Biersch Palo Alto

What is it?  The Brewer's Lunch is an informal, lunchtime get-together
for anyone who is interested in beer and brewing.  Michael Ferguson,
the on-site brewer at GBPA, leads the group through a tour of the
brewery and explains the brewing process in detail:  from raw
ingredients through the finished product.  Afterwards, Michael conducts
a tasting of our three lagers and then sits down with the group for
lunch and beers.  Questions and participation are encouraged.

When is it?  The Brewer's Lunch is held on the last Saturday of every
month, from 12:30 until about 2:30, at Gordon Biersch's Palo Alto
Restaurant:  640 Emerson Street, between Forest St. and Hamilton Ave.

How Do I Sign Up?  Call Gordon Biersch Palo Alto at 323-7723 and ask to
sign up for the Brewer's Lunch.  Space is limited to twelve and anyone
may sign up, although you must be 21 to drink.

What Should I Bring?  Attire is very casual (hey, this is Saturday
afternoon!), but the brewery can be chilly in the winter months, so
bring a jacket or sweater.  Also, the floors of the brewery may be wet,
so please wear shoes with a no-slip sole.

How Much Does It Cost?  The cost is $25.00 per person and includes the
tour and tasting before lunch; lunch of an appetizer, a salad, a
sandwich, and beer; tax and gratuity; and great company before, during,
and after.  Payment is in advance by telephone, or in person, and is
refundable up to a week in advance.


---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4

	That whenever any form of government becomes destructive to these ends,
	it is the right of the people to alter or to abolish it, and to
	institute new government, laying its foundation on such principles and
	organizing its powers in such form, as to them shall seem most likely
	to effect their safety and happiness.
From: malodah@srv.PacBell.COM (Martin Lodahl)
Newsgroups: rec.crafts.brewing
Subject: Re: Classic Beer Styles Series
Date: 26 Jan 93 19:06:00 GMT
Article-I.D.: PacBell.1993Jan26.190600.7984
Distribution: all
Organization: Pacific * Bell

In article <C1BHJF.564@mentor.cc.purdue.edu> esharp@sage.cc.purdue.edu (The Baker) writes:
> I was at my local brewstore yesterday when I noticed a book with the
>title _German Wheat Beer_ ...
>	...  After reading it last night, I am hooked.  This is
>a great book, and if this is an indication of the series, I might just have to
>go get the rest of them :-).

CAUTION!!  What follows is opinion, and opinion only.

I think you've picked up the second best volume of the series, and will
be bitterly disappointed if you expect all the rest to be of that
quality.  I too think Eric Warner did an outstanding job on Weizen.

Each of the volumes in the series (I've resigned myself to buying them
all, as they come out) has something of interest in it.  Terry Foster's
"Pale Ales" had an excellent section on cooperage and cellaring, but was
an annoying book on the whole.  I need to re-read Dave Miller's "Pilsener",
I hardly remember it.  Jean-Xavier Guinard's "Lambic" was a masterpiece,
beyond question.  Still the best of the series, IMHO.  George & Laurie
Fix's "Vienna, Oktoberfest, Maerzen" is packed with the sort of information
that makes it worth reading even if you never intend to brew any of those
styles.  Terry Foster's "Porter" is interesting to read and has some very
good recipes.  Pierre Rajotte's "Belgian Ales" was a monumental 
undertaking that fell far short, but his explanation of a pre-20th-
century decoction mash in a wooden vessel is outstanding.  I eagerly
await Greg Noonan's "Scottish Ale", and Darryl Richman's "Bock".  But
editing is spotty, and the quality of the content varies _widely_.  Don't
expect too much!

NOTICE:  The preceding has been One Man's Opinion ...




-- 
= Martin Lodahl		Systems Analyst, Capacity Planning, Pacific*Bell =
= malodah@pbbcdm.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!  (Unk.)   =
Newsgroups: rec.crafts.brewing