HDTenEightyP/NetNews huggingface dataset:
From: milliken@athena.cs.uga.edu (Brewmeister)
Newsgroups: rec.crafts.brewing
Subject: Re: Exploding carboys ?????
Date: 17 Aug 92 02:05:35 GMT
Organization: University of Georgia, Athens

In article <1992Aug13.201852.28800@awdprime.austin.ibm.com> bj@perfmap.austin.ibm.com writes:
>After brewing two batches in a plastic bin, I have decided to buy
>a glass carboy.
>I just received a porter kit from 'Great Fermentations', and the 
>instructions says NOT to single-stage ferment in a glass carboy,
>and they know of more than 10 exploding glass carboys.
>I've read Papazian, and, there is a picture of a glass carboy with
>a hose for the foam, so what's the deal ????
>
>Any comments on one-stage vs. two-stage vs. brewcap welcome (please
>remember: Make beer, not war :-) )
>
>Cheers
>Bjarne 'BJ' Hansen
>Car freak and home brewer
>All opinions are mine. All models over 18. Your mileage may wary.
>Batteries not included. Void were prohibited.

Sounds like an excessively cautious liability precaution to me.  I know of one
guy who exploded a glass carboy.  It was his first batch ever.  Bought a "kit"
(can of malt syrup, pack of dehydrated hops, pack of yeast), cooked it up
according to the directions on the can, and put it in the carboy.  He then
proceded to pound a stopper into the carboy with a rubber mallet.  A couple
of days later, he came home to find 5 gallons of partially fermented wort
on his floor, and glass shards embedded in the walls of his kitchen.  Note that
he used a solid rubber stopper, not an airlock.  If you use an airlock, you
shouldn't have a problem.
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Newsgroups: rec.crafts.brewing
From: ulick@chopin.helios.nd.edu (Ulick Stafford)
Subject: Re: The use of Grolsch bottles?
Organization: University of Notre Dame, Notre Dame
Date: Tue, 11 Aug 1992 20:01:36 GMT

I read an article in the latest Zymurgy where the use of Grolsh bottles was
suggested to save the expense of buying a capper.  I laughed.  Here 2 packs 
of Grolsch are ~$4.  A case of cheap returnables, e.g. Huber, Rhinelaner,
Braumeister or Falstaff is about $8-$9.  For a 5 gallon batch one would need
40 Grolsch bottles, or 2.25 cases of rugular returnables.  The Grolsch
bottles cost you $80, the Rhinelander about $20.  Throw in the cost of a
capper, let's say $20 and the regular bottles are still half the cost.  And,
of course you won't brew much with just enough bottles for 1 batch, so
the cost will improve as you increase your bottle inventory - much quicker
when you can drink beers like Pete's, Guinness, Dos Equis instead of being
on a restricted diet of Grolsch (and Fisher - is that La Belle Strasbourgeoise?)
Even if you would die before drinking Rhinelander or Falstaff or Bud etc  
(a few bucks more) a regular 6 of import $5-$12, let's say $6, times 9 (enough 
bottles for 5 gallons of home brew) is $54, which added to a capper
is still less than the cost of Grolsch bottle.  The only disadvantage is the
legendary difficulty of removing Dos Equis labels.   

I have an inventory of 2 Grolsch bottles (I used to have an old brown one
but broke it, sob, sob), and use them for sterilizing yeast starter wort.
I add the boiled readily prepared (from dried malt extract) 1020 wort to the
Grolsch bottle.  Seal it.  Pressure cook it in the pot for 15 minutes.  Cool
it in the sink(with hot water first - getting cooler - putting it straight
under the cold tap killed my brown one) open it to the atmosphere to allow
air in.  Close it again and shake to aerate, and then pour bottle dregs or
Wyeast pack in and fit a fermentation lock in a #2 ? stopper.  It is
difficult to do all this without swing top convenience, but I don`t 
consider swing tops useful for storing beer at their cost.... but to each 
his own.  Just don't call Grolsch bottles a cheap excuse for not buying
a capper.  They're not.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Newsgroups: rec.crafts.brewing
From: rclopton@hoss.unl.edu (richard clopton)
Subject: Re: GLASS CARBOYS
Organization: University of Nebraska - Lincoln
Distribution: na
Date: Fri, 14 Aug 1992 20:52:50 GMT

In <1992Aug14.145028.8406@midway.uchicago.edu> hasn@midway.uchicago.edu (Sheheryar Hasnain) writes:

>I'm planning on starting brewing sometime in Sept due to temperature issues
>(I don't want anything to go wrong for my first ever batch!).  Currently 
>I am in the process of picking up the equipment.  I have been in touch
>with Brewin Beer in Chicago and they sent me their price list.  Overall it
>looks good.  However I think that the fermenter is plastic.  I really do not
>want a plastic fermenter (after having read all about the sanitation issues).
>Are glass carboys easily available.  From the pictures in Papazians book
>they look like bottled water bottles.  A plastic fermenter costs about
>$15.  What would a reasonable price be for a glass one?  Are they easily 
>available?  Can anyone give me a phone # of a place that carries glass
>carboys?  Or can one pick one up from a hardware store or something?
>Thanks

Best places to look include hardware stores, floral shops (use 'em for
bottle gardens), interior decorating type places (Pier One imports zb.)
and, if all else fails, go down to your local bottled water distributer
and buy a couple bottles, pay the deposit, and retain the bottles for brewing.
Just return 'em before you leave town.

Rich

-- 
RICH CLOPTON           |"I'll take Manhattan in a garbage bag with latin
Parasitology (Yeehaa!) | written on it that says, 'It's hard to give a 
University of Nebraska | shit these days.'" - Lou Reed
rclopton@hoss.unl.edu  |                      New York
--
RICH CLOPTON           |"I'll take Manhattan in a garbage bag with latin
Parasitology (Yeehaa!) | written on it that says, 'It's hard to give a 
University of Nebraska | shit these days.'" - Lou Reed
rclopton@hoss.unl.edu  |                      New York
From: serafin@epcot.spdc.ti.com (Mike Serafin)
Newsgroups: rec.crafts.brewing
Subject: Re: Awful beer, bottles
Date: 14 Aug 92 19:31:17 GMT
Organization: TI Semiconductor Process and Design Center

In article <1992Aug14.161705.17199@noose.ecn.purdue.edu> redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc) writes:
>Last night I opened a bottle of Paulner Salvator. This is the first beer
>(aside from cheapo domestics) that I have had to toss before I finished
>in several years. (I tossed Guiness and Sam Smith's Oatmeal Stout a few
>years ago, before I started brewing). What kind of beer is this?
>It had little carbonation, a nice deep red color, and seemed to be very
>sweet. Hops? It just had this terrible flavor, and I don't think that
>was any kind of spoilage.  Kind of reminded me of a Scotch Ale, but I
>can enjoy one of those.
>
>Tom

As they say, to each his own.  The Salvator is a German Doppelbock that I quite
enjoy, along with the afore mentioned Guiness and Sammy Smith's.  The sweet
flavor can be attributed to the high malt content and as a result has a fairly
high alcohol content.  Terrible flavor, NOT! 
Newsgroups: rec.crafts.brewing,alt.beer
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: r.c.b.CLASSIFIED SECTION
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3
Date: Thu, 13 Aug 1992 14:29:20 GMT
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.

matth@progress.COM (Matthew J. Harper) writes:
: kswanson@casbah.acns.nwu.edu (Kurt Swanson) writes:
: 
: >I think Jack's idea is sound, and fair.  And since he's willing to do all the
: >work, even more so...
: >-- 
: >Kurt Swanson, Dept. of Electrical Engineering and Computer Science,
: >Northwestern University.  kswanson@nwu.edu
: 
:   Except for the fact that he's willing to accept *anything* for sale. 
: This will include commercial merchandise.  This goes against net policy.
 

Usenet is a user defined network. We make the policy and therefore if the
majority likes the idea, it is not against net policy.

:   I also see Jack's MALTMILL, and brewing videos appearing everytime it's
: posted, but I guess that'd be okay.  Jack doesn't see his MALTMILL sales,
: which are now over 100, to be a commercial venture.  
 
I would be a fool if I did not abide by the same policy as everyone else.
If brewers had only homemade and private stuff to buy, we would be in deep
trouble.  I never said the MALTMILL is not a commercial venture.  The
first one was for me, the rest are to make money.
:   Just who's definition should we go by?  It can't be Jack's, because he has
: a vested interest and is there for biased.  (Before I get flamed for the 
: previous statement let me back it up with the fact that if he was in a group
: to make such a decision for a town body or such he'd be expected to step down
: for just such a reason.)

I do not understand why you are being so sleazy.  I defined the project and if
people want it, we will do it.  You are redefining it and raising strawmen.  As
I see it, the major objection is having to hit the N key once a week.

js

: 
: 
:           Matthew J. Harper ! Progress Software Corp. ! {disclaimer.i}         
:    God created heaven and earth to grow barley and hops. Now he homebrews !-)  
: --
:           Matthew J. Harper ! Progress Software Corp. ! {disclaimer.i}         
:    God created heaven and earth to grow barley and hops. Now he homebrews !-)  
Newsgroups: rec.crafts.brewing
From: rich@progress.COM (Rich Lenihan)
Subject: Re: Beer Styles: Reference Request
Organization: Progress Software Corp.
Date: Wed, 12 Aug 1992 14:21:30 GMT

slk6p@cc.usu.edu writes:

>Does anyone have a good list of descriptions (or recipes) of different beer
>styles.  What goes in, and what comes out.  

>I have-  Winner's Cirle AHA.  10 yr of recipes.  It's pretty good (Ithought)
>	 Brewing Beers like those YOU buy,  Dave Line.

>Are there better descriptions, like the kind that the AHA has in their book?

The Zymurgy special issue on "Beer Styles" ('91?) has good descriptions
of more beer styles than I knew existed and since Zymurgy is an AHA
publication I would guess that the descriptions would match the "official"
AHA definitions (but don't count on it :-)

Also, Miller's new book "Brewing the World's Great Beers" (?) would seem
to cover various styles AND include recipes and procedures, although I've
only thumbed through it.

Finally, Fred Ekhardt's book "The Essentials of Beer Style" has lots of
statistics on beer style.  As with all statistics, however, the true art 
is not in collecting them but in interpreting and using them.

I think all of these publications can be ordered through the AHA. 

-Rich


--
Rich Lenihan                 UUCP: mit-eddie!progress!rich
Progress Software Corp.      Internet: rich@progress.com
From: comfrank@ubvmsb.cc.buffalo.edu (Frank Tutzauer)
Newsgroups: rec.crafts.brewing
Subject: Re: How much mash water?
Date: 16 Aug 92 05:13:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Aug14.183936.1148@news.nd.edu>, ulick@angelico.helios.nd.edu 
(Ulick Stafford) writes...
>In his book Miller recommends 1.33qt (32 fl oz) of water per ib of grist...
                               ^^^^^^^^^^^^^^^^^

I can't figure out from you're address where you're from, but in the U.S.,
32 fluid ounces is 1 quart exactly (8 oz. to the cup, 2 cups to the 
pint, and 2 pints to the quart).

On the other hand, I don't mash yet, so I can't answer your question....
Newsgroups: rec.crafts.brewing
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: cider digest?
Organization: The Spud Goodman Show
Date: Sat, 15 Aug 1992 23:44:16 GMT

In article <22084@sybase.sybase.com> leighann@sybase.com (Leigh Ann Hussey Oster) writes:
>My mailer can't find "cider-request" -- could some kind person arrange
>to set me up a sub to the cider digest?
>
Cider digest?  I missed something!  How do you get it?
(Or, judging by the original poster's plight, *can* you get it ?  :-)  )

-- 
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!
From: "glenn anderson" <glenn.anderson@canrem.com>
Newsgroups: rec.crafts.brewing
Subject: yeast culturing
Date: 16 Aug 92 19:08:14 EST
Reply-To: "glenn anderson" <glenn.anderson@canrem.com>
Distribution: rec
Organization: Canada Remote Systems

DD>Wyeast is able to thrive selling "public domain" yeast partially on
DD>their reputation of providing high quality, pure yeast.  The track
DD>record of the "glenn anderson yeast co" has yet to be proven.  :-)


Good point. My comments were purely speculative, I have no intention
of actually attempting such a hugh undertaking, or at least I havn't
quit my day job yet. 

I know at one point MeV competed with Wyeast (i think) but since have
vanished. My comments were intended to spawn a conversation regarding
competition, which would be healthy. It seems to me that Wyeast has a
a corner on the "high end" yeast business and wonder what's holding
up folkes at RedStar, M&F, etc from producing this caliber of product.

IMHO the Wyeast products are the best I can get. Nothing has improved
the quality of my beer so dramitacally - BUT they're $6.50 a pack in
Canada, where you can find 'em. I have no alternatives other than
mail order from the States....:-)>

Any Canadian entrepeneurs out there with $100K laying around that want
to go into Business? GAYeast (Glenn Anderson Yeast). Nope bad name, won't
sell much. Have to work on a name......

Thanks for your comments, Douglas.....GA
---
  DeLuxe 1.21 #11377  Brewer fails CRC - More bottles than caps
--
Canada Remote Systems  - Toronto, Ontario/Detroit, MI
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.crafts.brewing
From: ulick@chopin.helios.nd.edu (Ulick Stafford)
Subject: Re: Removing labels from commercial bottles
Organization: University of Notre Dame, Notre Dame
Distribution: usa
Date: Tue, 11 Aug 1992 20:12:46 GMT

In article <1992Aug11.173540.3206@leland.Stanford.EDU> mrbill@leland.Stanford.EDU (William Bowen) writes:
>The best way I have found to remove beer bottle labels, regardless of brand,
>is to soak them in a solution of 1/2 - 1 cup of dishwasher detergent per
>5 gallons of hot water. You need to use a detergent made primarily from
>sodium carbonate (_not_ sodium bicarbonate, aka baking soda) so that you get a
>fairly basic (high pH) solution.  Almost any powder dishwasher detergent meets
>this criterion. If you can soak overnight, I guarantee that all of the labels
>will be floating in the water by morning (those pesky foil types included).
>Even after three hours, most labels will be off the bottles, and any glue
>remaining on them will simply rinse off.
>
>I should note that the little foil wraps around the necks of some bottles (eg.
>Beck's, St. Pauli Girl, Dos Equis and the like) will still have to be scraped
>off, but Bud Lite and Coors - type metallic labels will succumb to this
>treatment.

Experience makes me dubious.  While I didn't try overnight with sodium carbonate
I had no success with overnight soaks in TSP or sodium metasilicate.  While
these did remove most import labels, and grudgingly Bud Light and Stroh's,
they were no match for Miller High Life labels, which I had to scrape off,
(they were softened) with a windshield sraper.  The soak did remove the
glue traces and red writing on the inside of the bottle label later.

Admitedly, I didn`t try what you propose, and perhaps it's worth trying.  I
would recommend against getting Miller bottle for beer.  Aside from being
label difficult, they are clear.  But I had them and was not going to return
them, and they always stay in the dark in their cases in the basement anyway,
so I don`t worry about light.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Grains - after mashing, then what?
Keywords: malt, grain, cooking
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Tue, 18 Aug 1992 03:01:47 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 <4243@wet.UUCP> sbeitzel@wet.UUCP (Stephen Beitzel) writes:
>The first batch of beer I made at a time when I was low on other baking
>supplies, so I used the grain and hops for fertilizer after I was done
>boiling them.  The next batch I made when I was prepared, and I tried
>turning the grain into bread, but wound up with a very flavorless breadstuff
>that went uneaten and got turned into compost.
>
>So, what do you all do with your spent grain?

Make bread of course.  You just need a workable recipe.  Try this:

3 cups spent grain (wet)
1/4 cup sugar
1 cup white flour
1 tsp yeast

let sit in warm place to start ferment few hours, overnite, doesnt make
much diff.  When foamy spunge, add enough flour to make stiff bread dough
and 1 tsp salt.  Nead till silky and roll into loaves and bake 25 min
at 375f.

I freeze 3 cup batches in freeazer containers and make beer when its gone.
js

>Steve
>-- 
>Stephen Beitzel  -- sbeitzel@wet.com   | "Life is Pain,   |
>"Ownership of the above opinions       | and love is a    |  "Relax."
>depends solely on how offended you are | Lie."            |  J. Burton
>by them."                              |   R. Sarbacker   |
From: slk6p@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Extra-Special Bitter 
Date: 19 Aug 92 23:43:23 MDT
Organization: Utah State University

In article <1992Aug19.203125.2225@unlinfo.unl.edu>, rclopton@hoss.unl.edu (richard clopton) writes:
> My brewing buddy and I are looking for a good extra-special
> bitter recipe.  We're going to start all-grains in the late
> fall - as of now we're brewing with extracts (dries or canned -
> we don't care).  What we need is for one (or Several) of you
> to send us a Hop-heads delight sort of bitter recipe.
> 
> Any takers?
> 
> Thanks,
> (send either post or e-mail)
> 
> Rich
*WELL,  I enjoyed this one so much, I think I'll post it....

I made a light- bitter ale, kinda modeled after some of Washingtons bitters.
In particular the ESB and Ballard Bitter from Red hook.  My landlord/friend 
had just been there- brought a bunch back, and I was inspired.  Now my brew
didn't have the same taste as these, but I think it became a nice bitter pale
which many folks enjoyed the night we killed the keg. (I still have 5 gal to
bottle though!)
It's an all grain recipe,  as follows:
	Northern Lights	(Bitter Pale Ale)
		For 12 gallons

		13 lb 2 row pale malted barley
		2 lb 20 L crystal malt
		1 lb corn flakes
		1 lb wheat malt

Lots of hoppage	(leaf of course!)
	BOIL:
		2 oz Cascade
		1/2 oz Pearle
		1/2 oz Fuggle
		1 oz Chinook
	FINISH:
		1/2 oz Chinook
		1/2 oz Fuggle
		
		Wyeast German Ale  - 1007
	DRY hop with 1 oz per carboy (1x7gal, 1x5gal) NORTHERN BREWER pellet

I did a step mash, following normal procedure. I won't go into details, if you
want to know-  e-mail me.  It's a great ferment.  One I will even try again ( I
almost NEVER repeat a recipe- well except the chocolate cherry fever stout.)

	Give it a go, and lemme know.   Happy Hopping.
_____________________________________________________________________
                                J. Wyllie (The Coyote)
                                SLK6P@cc.usu.edu

"As long as he's got 8 fingers and 8 toes, he's alright by me."  H.J.S.
_______________________________________________________________________

> 
> 
> -- 
> RICH CLOPTON           |"These chapters, then, are the annals of a long and
> Parasitology (Yeehaa!) |uncompleted running.  I leave them here lest the end
> University of Nebraska |come on me unawares as it does to all fugitives."> 
> --
> RICH CLOPTON           |"These chapters, then, are the annals of a long and
> Parasitology (Yeehaa!) |uncompleted running.  I leave them here lest the end
> University of Nebraska |come on me unawares as it does to all fugitives."
> rclopton@hoss.unl.edu  |     - Loren Eiseley  'The Night Country'
Newsgroups: rec.crafts.brewing
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Subject: Re: oring challenge
Organization: X Consortium, MIT Laboratory for Computer Science
Date: Wed, 12 Aug 1992 18:38:38 GMT

Don,

simply put I think it makes a big difference what was in the keg before.
Seven up, sprite, other light flavor beverages may indeed not have
any effect. I have done nothing special, nor replaced O rings in 
any of my kegs. I never had flavor problems. I do know however that
one of my kegs smelled a lot initially of root beer, it still smells
a little, but I have really only had highly hopped ambers and stouts
in that one. The other kegs with no odors got the lagers and lighter
flavored beers.

I'm not sure a taste off really tells anything. If the keg didn't
contain a strong flavored beverage then yeah maybe you're right
there's no problem there. If it did and you put a light lager into 
it I suspect then there is a potential for a problem. Seems like
for $1.50 it would be easy enough for someone to determine if their 
is a potential for a problem before hand, or if they want to try it
determine if their is a problem after use, and then change the rings.

This whole thiing seems really silly when you think about it...


	JaH

--
Hopfen und Malz, Gott erhalts
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: rec.crafts.brewing
Subject: Re: The full moon game plan!
Date: 17 Aug 92 17:51:07 GMT
Organization: Banshee Brewing

In article <qw4ePB1w164w@buscard.fidonet.org> murph@buscard.fidonet.org (Brian Murphy) writes:
>    Swish it around in my mouth and try to pick out
>    the different flavors.  Flip to page in Papazian's book to see that
>    tongue chart for where the flavors should be.  Still don't "get it"
>    and know that I'll have to see what MY beer tastes like to discern
>    the flavors.

I could never pick out the taste and aroma of hops in beer until I
hopped my own with dried whole hops.  The kitchen smelled of them for
days, and the taste and smell of them were very present in my senses for
longer than that...

	- Leigh Ann



Leigh Ann Hussey 		leighann@sybase.com
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
Newsgroups: rec.crafts.brewing