HDTenEightyP/NetNews huggingface dataset:
From: newkirki@hotcity.COM (Joel Newkirk)
Newsgroups: rec.crafts.brewing
Subject: Re: Homebrewing in New Jersey
Date: 15 Oct 92 23:52:23 PST
Organization: BBS

New Jersey has no problem with home brewing.  You just can't sell it, and if
they bother (never in recorded history, I think) to check up, you're not
supposed to be brewing more than you can consume, I think.  Hell, I can drink a
microbreweries output myself, let 'em try to complain!  8^)
JN
From: John.DeCarlo@p109.f131.n109.z1.fidonet.org (John DeCarlo)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: Blackberry Brews
Date: Wed, 07 Oct 1992 13:16:42 -0500

On <Oct0712:16, Phydeaux (reb@Ingres.COM ) wrote:

 P >In article <jdecarlo.307.718396866@mitre.org> jdecarlo@mitre.org (John 
 P >DeCarlo) writes:
>Here's a recipe I just used for a cherry wheat beer:
>
>1) Make a wheat beer.
>2) Put three lbs. of cherries in the primary.
>3) Rack into the secondary with three lbs. of cherries.

 P >Was there  any processing/cooking/almost-boiling of  the  second three
 P >pounds added to the secondary at step two and a half?

Nope.  We'll see, but I am relying on pitching *lots* of yeast at primary time
and having alcohol and such by secondary time to prevent any nasties from the
cherries causing a problem.

Newsgroups: rec.crafts.brewing
From: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Subject: Re: Stoudts (was GABF)
Followup-To: alt.beer
Reply-To: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Organization: University of Virginia
Distribution: usa
Date: Wed, 7 Oct 1992 20:55:30 GMT

In article <92038@netnews.upenn.edu>, sarisky@a.chem.upenn.edu (Mark J.
Sarisky) writes:
|> Just a tid bit for those interested;
|> 
|> STOUDT's has done it AGAIN!!!!!!!
|> 
|> The Stoudt Brewing Company of Adamstown, PA won more medals at the
GABF than
|> any other brewery!!!!!!  4 total, with monster Anheuser-Busch coming
in 2nd
|> with 3 (hard to belive they won any!)
|> 
|> Gold medals to the Oktoberfest Maerzen (Called Stoudt's FEST beer)
and to the
|> Export Gold (a german lager).  Stoudt's Mai-Bock and Golden Lager
picked up
|> silvers.  The Golden Lager is a contract brew that is availible
around the 
|> east coast and is produced for Stoudt's by the Lion Brewery in
Wilkes-Barre
|> 

	Unfortunately the only Stoudt's that I have been able to get
in C'ville, VA, have been in 750ml bottles and spoiled past the
point of drinkability.  Has anyone else had problems with bad
Stoudt's ?


Followups to alt.beer
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 John Carr                           UNIX Support Specialist
 jbc4m@virginia.edu                  Academic Computing, Gilmer Hall
 804/982-4710                        University of Virginia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: bhadley@atlas.nafb.trw.com
Newsgroups: rec.crafts.brewing
Subject: Whats the deal with Dunkel
Date: 8 Oct 92 20:45:36 GMT
Article-I.D.: atlas.1411.2ad42d70

I would like to solicit some advice on brewing all grain dark lager beers.
I have made several light and amber all grain beers with very nice results
and thought I would try a dark lager, in particular a Dunkel. I recently
had some Becks Dark on tap and really enjoyed its full bodied malty taste.
So now the problem...  I checked Miller and he calls for dark munich malt
for the entire grain bill...a little dark crystal is optional. He states
that you cannot make a Munich Dunkel from pale lager malt and that adding
chocolate or black patent is wrong for this style. However, several other
sources of dunkel recipes have included pale lager malt and chocolate etc...
My source for grain has a Munich malt but it is not "dark" (20 L) but is
closer to light (10 L). Can I make a true dunkel with the light variety
and add more dark crystal,  and chocolate malts or is this wrong. Whats 
the deal with most dunkel recipes calling for pale lager in the grain bill?
 I know that Miller states that one can roast their own pale malt (homemade
Vienna) but is there another solution short of this? Baking my grain for
three hours before I brew sounds like a bit of a hassle and there must be
better ways to make this style. Any recipes, advice or suggestions will
be very much appreciated.  Brian Hadley
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Still pissed at AHA 
Date: Sun, 11 Oct 1992 04:27:52 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <1992Oct7.154052.19231@news.nd.edu> ulick@liszt.helios.nd.edu (Ulick Stafford) writes:
 > Someone wanted their name and address so I'll post it, but 
ny one who calls using info supplied by me has to promise to bitch about
>not getting the Fall or Special issue.

While your at it, bitch about the idiotic editorial policy of publishing
reviews without a clew as to where you can buy what is reviewed or what it
costs.

The MM got a great review but the reader was left totally in the dark.  I called
and asked why they do this and I was told just policy.  It seems to me what
they are doing is protecting the dealers at the expense of the reader.  I think
the readers should come first but like most magazines, I suppose more money
comes in from advertisers than readers.

js
Newsgroups: rec.crafts.brewing
From: ulick@liszt.helios.nd.edu (Ulick Stafford)
Subject: Still pissed at AHA 
Organization: OUC, University of Notre Dame
Date: Wed, 7 Oct 1992 15:40:52 GMT

I finally got a packet of stuff from AHA today and really pissed to find
little dockets within telling me how to order the Fall and Special issues 
of Zymurgy for the really reduced rate of $5 and $8.50.  I'll buy `em from
a homebrew store for the same price and actually get them this year, thank
you very much.

Why the fuck did I join if there not sending me Zymurgys?  I called them up 
to bitch and was tolf a load of crap about time delay getting labels to
printers and all that crap.  I think they should try.

Of course, the relax don't worry coaster and bumper sticker, and catalog of
books, available for the same cost minus shipping from home brew supply
stores.  Someone wanted their name and address so I'll post it, but 
any one who calls using info supplied by me has to promise to bitch about
not getting the Fall or Special issue.  Hell if you called today you probably
wouldn`t get the winter issue.

So for those of you who want your coaster the address is Association of Brewers,
PO Box 1679, Boulder CO 80306-1679.  Their phone # is (303) 447-0816 and fax
is (303) 447-2825.  They`re open 8am. till 5 pm. mountain time.  Be sure to
bitch.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford, PP-ASEL       +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+      B'fhearr liom bheith ag eitilt.      +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: roy.rudebusch@travel.com (Roy Rudebusch) 
Newsgroups: rec.crafts.brewing
Subject: add straight extract
Date: 7 Oct 92 08:28:00 GMT
Distribution: world
Organization: Travel Online / St. Louis Online - St. Louis, MO
Reply-To: roy.rudebusch@travel.com (Roy Rudebusch) 

KM:>Brewers--
KM:>  I started a brew last night and the starting specific
KM:>gravity was very low but I went ahead and pitched the
KM:>yeast and continued.  Is there anything I can do to
KM:>raise the spec. gravity now?

You bet, just sterilize a bag of Briess gold extract like you would a
W-yeast packet, and dump it in straightaway into the carboy, (assuming
that you have a strong, healthy ferment going, or finishing).

---> Please no flaming arrows <----- about the "sterility" of the
extract. The wort, (that was boiling), has been in a evaporator
"boiling" under a vacuum at 160- 180F for several hours,
then carefully packaged.

This is my favorite technique for producing strong beers, ie.
brew 10 gal of bock and turn 5 gal into dopple-bock. Brew a batch of
mead then dump in a bag of syrup. Ah..., the possibilities are endless.

 * OLX 2.2 * Nuke the spotted owl
                   
Newsgroups: rec.crafts.brewing
From: rjhoffma@iastate.edu (Richard J. Hoffmann)
Subject: Finished at S.G.=1.033?
Organization: Iowa State University, Ames, IA
Date: Fri, 9 Oct 1992 15:29:34 GMT

Hello experienced brewers:

I started a batch of India Pale Ale last weekend, mostly following a
recipe in TNCJOHB.  Basically, it goes as follows:  7lb dry light malt
extract (brand is Laagerland), 1 lb crystal malt, 1/2 lb toasted pale malt
(both cracked, brought to a boil, and then removed).  The intial S.G.
was 1.055, more or less what I was led to expect.  The beer fermented
vigorously for about 24 hours, then quit.  I racked it into a secondary
fermenter night before last.  The S.G. was 1.033, much higher than I
expected for the finished product.  I added another package of dry
yeast, but there has been no further activity.  The beer tastes pretty
good. 

So, is it possible that this is ready to bottle this weekend?  (This is
my third batch, and I'm still trying to get the hang of it.)

Thanks in advance,

Dick Hoffmann
-- 
Richard J. Hoffmann              Internet: rjhoffma@iastate.edu
Department of Zoology & Genetics   Bitnet: rjhoffma%iastate.edu@isumvs
Iowa State University               Voice: (515) 294-8075
Ames, Iowa 50011
From: devine@olympus.CS.Berkeley.EDU (bob devine)
Newsgroups: rec.crafts.brewing
Subject: Re: Sanatizing Brewing Equipment
Date: 13 Oct 1992 20:44:51 GMT
Organization: University of California, Berkeley
Distribution: usa
NNTP-Posting-Host: olympus.cs.berkeley.edu
X-Newsreader: Tin 1.1 PL3

fortner@hal.eel.ufl.edu (Dave Fortner) writes:
: I am tired of my hands smelling like bleach.

Wear gloves!

Seriously, get some heavy-duty plastic gloves that you can put
on before placing your hands into the bleach water.  Not only
will your hands not be bleach-smelling, the water will not be
continually contaminated from your hands.

Bob Devine
From: hodge@iccgcc.decnet.ab.com
Newsgroups: rec.crafts.brewing
Subject: Hefeweizen question
Date: 16 Oct 92 13:44:36 GMT


 Has anyone tried a weizen fermented with yeast cultured from a bottle
of Paulaner Hefeweizen?  Is the yeast in the bottle suitable?  I've
been told that some breweries filter out the original fermenting yeast
and use a bottling yeast that would not give home brewers the desired
results...
 
++++  Bob Hodge  +++++++++++++++++++++++++++++++++++++++++++++++++++
+  I'm looking for Jim Meerbot! Please email me if you know him!   +
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: peterm@dtc.hp.com (Sweet Pete)
Newsgroups: rec.crafts.brewing
Subject: Re: dried extract versus syrup
Date: 15 Oct 92 17:41:28 GMT
Article-I.D.: news.Bw6Bt5.LLy
Organization: Where No Man Has Gone Before

In article <32290014@hplvec.LVLD.HP.COM> dinkel@hplvec.LVLD.HP.COM (Kent Dinkel) writes:
>mess (for me) to work with in larger quantities.  This does restrict me to
>recipes that call for malt extract in even multiples of 3.5 lbs if I ONLY
>want to use the syrup.

This is not a problem buying it from a shop that has it in bulk and sells it
by the pound.  Also, is there anything wrong in storing extract in a
non-airtight container, such as a plastic screw-top container?

	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: frizzie@martha.utcc.utk.edu (snyder)
Subject: Re: On starting a microbrewery
Followup-To: rec.crafts.brewing
Keywords: advice sought
Organization: University of Tennessee Computing Center
Distribution: us
Date: Wed, 7 Oct 1992 14:41:26 GMT

In article <lcji5pINN74p@utkcs2.cs.utk.edu> bhhardy@cs.utk.edu (Barbara Hardy) writes:
>I live in Knoxville, TN, and am researching all about
>microbrewery-ing, if that is a word. Any and all advice, references,
>amusing stories about Bible Belt laws, anyone who knows the people who
>run Market Street microbrewery in Nashville, etc. etc. I would love to
>hear abot it!
>
>Barbara Hardy
>
>ps - email me here, and if there is interst, I'll post a summary.
>
>bhhardy@utkcs2.cs.utk.edu
>

Nix that.  utkcs2 is down with the 168 hour flu.  Please e-mail
snyder@utkux1.utk.edu.  I'm Barbara's partner in crime (it is still
a crime to operate a microbrewery in Knox County).

Kim


Newsgroups: rec.crafts.brewing
From: jeq@i88.isc.com (Jonathan E. Quist)
Newsgroups: rec.crafts.brewing
Subject: Re: What would this make ????
Date: 15 Oct 92 21:54:42 GMT
Article-I.D.: i88.1992Oct15.215442.4174
Organization: INTERACTIVE Systems Corporation, Naperville, IL

In article <1992Oct15.203830.1438@aio.jsc.nasa.gov> mister rogers <rogers@ial3.jsc.nasa.gov> writes:
>how bout a) simple - "potluck porter"
>         b) fancy  - "potpourri porter"
>         c) yucky  - "purina porter"
>         d) silly  - "potty porter"
>         e) noway  - "poopy porter"
>         f) granny's homebrew - "pantry porter"
>
>assuming it's dark enough to call porter, of course, but that's my guess.
>now if it's more ale-ish, i'm blank for names.

And if it winds up being a bit dark for porter, you could
then name it "coal porter".



(Someone had to.  I promise.)
-- 
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.
Newsgroups: rec.crafts.brewing
From: rstern@col.hp.com (Richard Stern)
Subject: Re: Repost: GABF results
Date: Wed, 7 Oct 1992 20:03:04 GMT
Organization: HP Colorado Springs Division

bickham@msc.cornell.edu (Scott Bickham) writes:
> GABF Results, 1992
> Professional Tasters Panel
> 
> Classic Pale Ale
>     Gold - Sierra Nevada Pale Ale

Did anyone else think it was weird to have only 1 medal?  Are they
saying that the beers that won last year weren't even good enough this
year to deserve a Silver or Bronze?  Strange!

> Strong Ale
>     Silver - Imperial Stout, Pacific Coast B C, Oakland, CA
>     Bronze - Eye of the Hawk Select Ale, Mendocino B C, Hopland, CA

I think this is incorrect.  This *is* how they announced them, but I
saw a sheet that had some corrections written in.  I think the original
gold winner got scratched (for some reason), and these 2 beers got moved
up to Gold and Silver, and then a 3rd beer got added as Bronze.

Anyone from the AHA office in Boulder (on the net) know the scoop?

Richard Stern
rstern@col.hp.com
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Weeping Radish [Stoudt's]
Date: Mon, 12 Oct 92 21:45:43 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <527@ssdc.UUCP> (rec.crafts.brewing), jbasara@ssdc.UUCP (Jim Basara) writes:
) It is very disheartening to hear these bad experiences with Stoudt's beer.
) I have made three trips to the brewery and purchased several cases each
) time.  I have had NO problems whatsoever with the beer.  Each one has been
) excellent.
) 
) One note however, when purchasing the beer, the bottles are taken from
) a refrigerator and I stored the bottles in the same manner until consumption.
) Likewise, when I purchased bottles from the Weeping Radish in Manteo N.C.,
                                              ^^^^^^^^^^^^^^
Well, the Weeping Radish does sell beer in those really cool monster
swingtop bottles.  But I recently had a sweet stout a friend brought
up from there that was 1) not all that flavorful, 2) unpleasantly
sweet, and 3) a bit sulfury.  Supposedly they pride themselves on
their authentic "German brewmaster."  I guess this is where the
brewmasters who get C's in brewing class go ... (we used to say that
the civil engineers who had 2.0 GPAs all went to work designing Raleigh's
roads).

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
From: newkirki@hotcity.COM (Joel Newkirk)
Newsgroups: rec.crafts.brewing
Subject: Re: What is Refiners syrup ?
Date: 15 Oct 92 23:59:22 PST
Organization: BBS

I'm pretty certain Refiners' Syrup is the syrup left over when sugar is refined
(producing unnaturally white sugar 8^)  This same syrup is added back into
refined sugar to produce brown sugars.

JN
From: khill@decserv1.eecs.wsu.edu (Keith Hill)
Newsgroups: rec.crafts.brewing
Subject: Re: Brewpubs in Tennessee
Date: 16 Oct 92 17:24:23 GMT
Article-I.D.: serval.1992Oct16.172423.11520
Distribution: usa
Organization: Washington State University

In article <1bhrgfINN3cm@agate.berkeley.edu>, curtis@zenith.berkeley.edu ( Curtis Altmann ) writes:
|> 
|> Wanted: Brewpubs in the Oak Ridge Tennessee
|> 
|> I have a friend from the Oak Ridge area who has discovered the joys of 
|> fine beer drinking here in the Bay area where there is a plethora of fine brewpubs.  Does anyone know of any brewpubs in the Oak Ridge/Knoxville areas, or
|> where one can find a store that sells something other than Bud, Miller and
|> Black Label?
|> 
|> You can post to the Net if you think others are interested or mail me:
|> 
|> curtis@mendel.berkeley.edu
|> 
|> Thanks in advance.
|> Happy Brewing.

  I have got a friend from there and he would also like to know, so when he
goes back he can drink good beer. Please post or mail. Thanks.
Newsgroups: rec.crafts.brewing,alt.beer
From: gayde@cbnewsc.cb.att.com (p.a.gayde)
Subject: Re: Chicago Brewing Co. Tour
Organization: AT&T
Date: Mon, 12 Oct 1992 23:48:30 GMT

From article <1992Oct12.151343.15956@news.nd.edu>, by ulick@chopin.helios.nd.edu (Ulick Stafford):
> am I getting disoriented?).  I had a Baderbrau, brewed by a micro somewhere
> in the suburbs, in a restaurant later, and while drinkable, I thought it was
> not quite a pilsener.  All in all, an interesting day.

Ulick,
     If Baderbrau is not a pilsener, then what do you consider a pilsener?

Ken Pavichevich (the owner) and Doug Babcook (brewmaster) toured Germany, Czechoslovakia and
Austria 10 times, visiting over 100 breweries, before deciding on which beers to model
Baderbrau Pilsener after.

Their choices: Budweiser Budvar and Pilsener Urquell.  You can't get more authentic than that!
Baderbrau Pilsener is brewed in ABSOLUTE compliance with Germany's Reinheitsgebot using Saaz
hops shipped directly from Czechoslovakia.

Ken has personally taken bottles of Baderbrau to the brewmaster at Budvar, who has confirmed
its authenticity.

Pete Gayde
AT&T NCR
Naperville, IL

P.S. Baderbrau is brewed in the Chicago suburb of Elmhurst.
Newsgroups: rec.crafts.brewing
From: natemlcc@cc.utah.edu (Nate, the MLCC Whookie)
Subject: Coffee in beer
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: University of Utah Computer Center
Date:  7 Oct 1992 11:32 MST  

	Hi, this is my first posting attempt on the new system, so no
telling what's going to happen.

	I put together a (5 gal) batch of Scottish Ale with enough
coffee to make a pot - it turned out pretty well.  Just a hint of flavor
that you couldn't identify until someone told you what was in it.  My
advice would be to go easy - a half pound of beans may be more than
you need.
Newsgroups: rec.crafts.brewing
From: rstern@col.hp.com (Richard Stern)
Subject: Re: recipe for a Pete's Wicked Ale clone ??
Date: Fri, 16 Oct 1992 17:45:45 GMT
Organization: HP Colorado Springs Division

rstern@col.hp.com (I) wrote:
> I'd like to brew something similar to Pete's Wicked Ale.  If you
> have an all-grain recipe that you feel is close, please e-mail it to me.

I've received about 5 requests for forwarding any recipe I get, but so
far no one has sent me a recipe.  So I guess I'm going to have to 
"wing it".

The GABF program says Pete's has: pale, crystal and chocolate malts, and
Chinook and Cascade hops.  OG: 14P (isn't that 1.056).

Here's what I'm thinking:

8-9 lbs pale malt
1 lb crystal malt
1/4 lb chocolate malt
mash at 155F

.5 oz Cascade (60 min boil)
.25 oz Chinook (60 min boil)
That gives around 6 HBU.  Is that going to be too low??

.5 oz Cascade (10 min finish)

Thoughts/comments, please!  Pete's is pretty malty with a low hop bitterness
and aroma.  I think the malt combination should be ok, as long as I get
enough body from the 155F mash temperature.  But I'm not really sure
how much HBU to go with, and what ratio of Cascade to Chinook.
Also, I'm using Wyeast 1056, since that's what was in my pale ales and
it was easy to make a starter from the dregs of a couple of bottles.

Richard Stern
rstern@col.hp.com
Newsgroups: rec.crafts.brewing
From: pepke@gw.scri.fsu.edu (Eric Pepke)
Newsgroups: rec.crafts.brewing
Subject: Re: ENGLISH BREW PUBS
Date: 14 Oct 92 18:00:13 GMT
Organization: Florida State University, but I don't speak for them

In London, there is a chain of brew pubs called the Firkin pubs.  Their 
names all end in Firkin.  I went to the Frog & Firkin, and it was pretty 
nice, although the beer was brewed off premises.

For real ales, I like the Princess Louise on High Holborn.  It's about 
midway between the Holborn tube stop and Covent Garden, maybe a bit closer 
to Holborn.  They have at any one time about a dozen real ales, and the 
selection changes frequently.

Remember that the quality of beer is in general going to be much higher 
than American standard, so the distinction between a brewpub and a regular 
pub is not as important (as long as the regular pub serves real ales.)

Eric Pepke                                    INTERNET:pepke@scri.fsu.edu
Supercomputer Computations Research Institute MFENET:   pepke@fsu
Florida State University                      SPAN:     scri::pepke
Tallahassee, FL 32306-4052                    BITNET:   pepke@fsu

Disclaimer: My employers seldom even LISTEN to my opinions.
Meta-disclaimer: Any society that needs disclaimers has too many lawyers.
From: John.DeCarlo@f131.n109.z1.fidonet.org (John DeCarlo)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: Dark vs. Light
Date: Sat, 10 Oct 1992 12:22:10 -0500

On <Oct1011:22, Keith (1:109/401) wrote:

 K >I'm sitting around wondering what makes dark extract dark as opposed 
 K >to light. Before I started brewing I always thought of dark beer 
 K >as concentrated light beer.  Now I know this is not the case, but 
 K >how do you make a dark extract instead of light?  Is it adjuncts 
 K >like roasted barly and malt?

Depends.  But basically speaking, the longer the malt is kilned or otherwise
heated, the darker it tends to get.  The darker the malts you use, the darker
the beer.

Newsgroups: rec.crafts.brewing
From: khill@decserv2.eecs.wsu.edu (Keith Hill)
Subject: Sanatizing
Organization: Washington State University
Date: Mon, 12 Oct 92 17:56:01 GMT


I was wondering if anyone out there could give simme 'chemical' advice?

It is like this: A gal I work with got me a 55 gal plastic barrell which
had sodium salt (also called chip-tox, something like that), I was told that
this was NOT sea salt.  My question is: If it is alright to use this to kdo
sanatizing in (I don't have a bathtub or very much room in my apt) or at least
washing?  I was hoping that the times that I do bottle instead of keg it could
be easier. 

Thanks for any help. 
         Mr. Hill

khill@decserv2.eecs.wsu.edu                     

It's better to spend money tonight like there's no tomorow
than to spend toningt like there's no money.   

                                                   -JJ
Newsgroups: rec.crafts.brewing