HDTenEightyP/NetNews huggingface dataset:
From: mgooley@advtech.uswest.com (Mark. Gooley)
Subject: Re: how to age mead & melomels?
Organization: U S WEST Advanced Technologies
Date: Sun, 3 Jan 1993 16:03:33 GMT

In article <1993Jan2.165550.5811@novatel.cuc.ab.ca> hpeyerl@novatel.cuc.ab.ca (Herb Peyerl) writes:
>
>I haven't read any books on Mead or anything but in the past few years
>of brewing/aging meads (melomels?), I've found that the lower the pH;
>the lower the F.G... ie: I've found that if I add more fruit than I'm
>comfortable with, I get a much drier finish which I prefer over the
>sweet meads... Compare two of my batches:
>
>4 lemons
>10 pounds of honey
>3 pounds Corn Sugar
>1 ginger root
>1 oz Saaz hops
>Lalvin #1118 champagne yeast.
>
>O.G was about 1.080 and finished about 1.040... Pretty wimpy...
>
>15 lemons
>10 pounds of honey
>3 pounds Corn Sugar
>1 ginger root
>1 oz Saaz hops
>Lalvin #1118 champagne yeast.
>
>O.G was also about 1.080 but F.G. was 1.010... 

Most interesting!  With a cup of lemon juice (reconstituted -- penny-wise,
pound-foolish of me) in a 5-gallon batch, I made a batch that went from
1.080 down to 0.997.  A minimalist mead (honey, water, nutrients, yeast)
started at 1.105, after 3 weeks was down to 1.070, and is still going
slowly.  I also use Lalvin EC-1118 champagne yeast.  Wonder if that's a
peculiarity of this strain of yeast, or of champagne yeasts in general?
Perhaps other wine yeasts (what's a sherry yeast like?) are more attenuative
at higher pH than this one is -- it'd be an interesting research project
(wonder if it's been done?) to plot attenuation against starting pH for
various strains of yeast.

Mark., thinking of adding acid blend or vitamin C to that minimalist batch
mgooley@advtech.uswest.com
From: frampton@skitzo.dseg.ti.com
Newsgroups: rec.crafts.brewing
Subject: Re: Gleaming immersion chiller
Date: 23 Dec 92 14:19:22 CDT
Organization: Texas Instruments Component Test Facility

In article <9268@verdix.verdix.com>, mark@verdix.com (Mark Lundquist) writes:
> In article <1992Dec18.005233.26597@crash> jsawyer@crash.cts.com (John Sawyer) writes:
>>
>>	I have some Stainless steel hose, unfortunately it is braided.  
>>The biggest drawback, though, is the small diameter.  (these were designed
>>to circulate Liquid Helium in a Nuclear reactor at around 2000 psi. 
> 
> Do ya think...naw!!  A liquid helium wort chiller?  I bet you could
> cool down a 5 gallon batch pretty quick! :-) :-) :-)

>>--no, they were NEVER used... :-)  )

  Too bad... If there was any residual you'd might get a nice
  view of Cerenkov (sp?) radiation.  Nice neon glow in your
  brew. :-)  

Framp..
Newsgroups: rec.crafts.brewing
From: sfysh@epas.utoronto.ca (Stephanie Moskal Fysh)
Subject: Re: Bulging Brain...Should I Worry?
Organization: University of Toronto - EPAS
Date: Mon, 21 Dec 1992 22:09:02 GMT

In article <9271@verdix.verdix.com> mark@verdix.com (Mark Lundquist) writes:
>I have a brain that has been sitting around for a while and I noticed
>that it has a bulge at one end.
>
>Should I use it?  Will it make me ill?

Gosh, I use *my* brain *all the time* and it's *huge*  :)

-- 
Stephanie Moskal Fysh    |   "Today an eighteenth-century scholar may well
Dept. of English         |   be Jewish, female, or generally irreverent."
Univ. of Toronto         |                             - Lawrence Lipking
(sfysh@epas.utoronto.ca) |
From: mhw@wittsend.atl.ga.usa (Michael H. Warfield)
Newsgroups: rec.crafts.brewing
Subject: Re: Compuserve
Date: 21 Dec 92 21:01:46 GMT
Organization: Thaumaturgy & Speculums Ltd.

In <1992Dec16.130120.25332@news.columbia.edu> pcj1@cunixf.cc.columbia.edu (Pierre Jelenc) writes:
>Guess what, in the real world, nodody's heard of Usenet, Internet or 
>newsgroups. Compuserve is everywhere, provides excellent service from
>your home, be it with an Apple or a NeXt, an 8080 or a 486. Anyone can
>access the libraries, that contain a wealth of files (how many of you
>have a TCP/IP connection at home?).

	Guess what, according to a real world industry magazine, USENET
has a higher readership than Compu$erve.  And talk about everywhere, we
even reach into Russia...

	Yes...  We don't have a high profile amongst the non-technically
enlightened, but what do you want for free - telemarketing??

	BTW.  I'm reading this a home right now on my very own USENET
hub.  And I don't need a TCP/IP connection.  G*d that would be sweet though.
Maybe when ISDN comes thorough...  56Kbaud straight to the source... :-) :-)

	Mike
-- 
 Michael H. Warfield	| (404) 925-8248	| mhw@WittsEnd.atl.ga.us
  (The Mad Wizard)	| NIC whois: MHW9	| wittsend!mhw@emory.edu
An optimist believes we live in the best of all possible worlds.
A pessimist is sure of it!
Newsgroups: rec.crafts.brewing
From:  (relgov)
Subject: Re: Dortmunder Union
Organization: AA
Date: Wed, 30 Dec 1992 07:58:22 GMT
Followup-To: rec.crafts.brewing

In article <1992Dec22.184142.17300@philabs.philips.com>,
rhe@philabs.philips.com (Richard Egloff) wrote:
> 
> Yesterday I had the pleasure of downing my first
> bottle of Dortmunder Union.  This beer was wonderful!
> It is actually a Pilsner style beer from the Dortmund
> area of Germany.  Now for the obvious question - 
> does anyone out there have a recipe which approximates
> this brew?
> Please respond to me by e-mail to me as I'll be
> out over the christmas vacation and the news archive
> at work probably will dump a lot of posts.
> 
> Thanks,
> 
> Rich Egloff

I also tried it, along with DAB, and I loved it!  I also would like
to see a recipe.  Please post it if possible.
Newsgroups: rec.crafts.brewing
From: djt2@po.CWRU.Edu (Dennis J. Templeton)
Newsgroups: rec.crafts.brewing
Subject: Re: Propane Burners?
Date: 24 Dec 1992 21:49:11 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: djt2@po.CWRU.Edu (Dennis J. Templeton)
NNTP-Posting-Host: slc5.ins.cwru.edu


In a previous article, erbachgm@bcarh2a3.bnr.ca (Gary Erbach) says:

>In article <1992Dec23.222401.5136@nntpd2.cxo.dec.com> feldman@hal9k.cxo.dec.com (james feldman) writes:
>>Cabella's (a mail order sporting goods place) sells a 140,000 BTU freestanding
>>propane cooker made by Coleman.  I seem to remember they get around $60 for it.
>
>Is there a general consensus on a minimum BTU requirement to
>boil 5 gals and get it to boiling relatively quickly?

I got the large sized Cajun cooker (listed at 200,000 BTU, though that
figure apparently represents only the amount of propane that comes through
the nozzle).  I really like it, but I have never turned the thing on full blast.
They make a 140,000 BTU model, but what's most important to me is the
stability of the thing; I have a 15 gallon keg on it and it's very stable.

BTW, $60.00 seems too high, I got mine mailorder from Brewhaus
(800-638-2437) for $47 + postage, and there are several ads in Zymurgy for
(?the same) item priced at $50 postpaid.

have fun,

dennis
From: ech@ac.dal.ca
Newsgroups: rec.crafts.brewing
Subject: Re: Aeration of wort (don't use pure O2)
Date: 25 Dec 92 14:59:45 -0400
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

20 PSI of pure O2?  That's a little overkill.  It will almost certainly 
kill your yeast.  All you need is good aeration, not O2 supersaturation.
Hate to tell you, but O2 is poisonous at high concentrations, not to mention
dangerous (like don't have anything burning, or even remotely hot, anywhere
nearby when you release the pressure on your 20 PSI keg!).  Just use air, 
it's safe, and it's 20% O2, 80% Nitrogen, and nitrogen does not dissolve
well in beer at standard pressure.

	Ed

From: larrylf@hpcc01.corp.hp.com (Larry Lynch-Freshner)
Date: Mon, 21 Dec 1992 19:07:55 GMT
Subject: Re: Sour Milk [Re: Xylitol info]
Organization: the HP Corporate notes server
Newsgroups: rec.crafts.brewing

Sorry to butt in here, but could you send me info on the 'mead digest' 
mentioned here?

Thanks,
Larry L-F
lynchl@attmail.com
Xref: sparky rec.crafts.brewing:7951 news.answers:4870
From: cav@bnr.ca (Rick Cavasin)
Subject: Re: 2 Litre Plastic Bottles...clarification
Reply-To: cav@bnr.ca (Rick Cavasin)
Organization: Bell-Northern Research Ltd.
Distribution: na
Date: Wed, 23 Dec 92 15:57:19 GMT

Perhaps I should give a little backround for my question about
bottling wine in PET bottles.

Here in Ontario, it was once quite common for microbreweries to
sell beer in these bottles.  I've been using them as well in
conjuction with assorted glass bottles and am quite satisfied with
their performance (though I prefer glass).

However, I once remember a guy at the homebrew supply store saying
that wine should not even be fermented in PET bottles (eg. if you
were doing a 2litre test in a soda bottle).  I can't remember the
reason exactly, but I think he blamed it on either the higher alcohol
content of wine or the higher acidity.  He may not have known what
he was talking about, so I thought I'd throw it out to the net.

The reason I wanted to know was that I was recently giving advise to
someone considering going into the commercial production of hard cider.
He wanted to know about bottling options, and I mentioned that PET
bottles might be one.  I was concerned about the higher acidity
of the cider however.  But then, coke is pretty acidic and it's available
in PET bottles.  My preference would be for glass bottles of course,
but it's not my decision.

Cheers,
Rick C.
Newsgroups: rec.crafts.brewing
From: mgooley@advtech.uswest.com (Mark. Gooley)
Subject: Re: Xylitol info
Organization: U S WEST Advanced Technologies
Date: Mon, 21 Dec 1992 22:02:49 GMT

As a greedy diabetic, I can assure you that in quantity, sugar alcohols can
cause diarrhea, at least in some people.  There are warnings on labels of
candies containing sorbitol or hydrogenated starch hydrolysate (HSH): "may
cause diarrhea if eaten in quantity by sensitive individuals," or words to
that effect.

The reason why diabetics are permitted sugar alcohols is that they are
metabolized more slowly than sugar.  Perhaps the absorption is also slower,
and much of a large dose simply remains in the gut.

Mark.
mgooley@advtech.uswest.com
Newsgroups: rec.crafts.brewing
From: gburton@magnus.acs.ohio-state.edu (Garland O Burton)
Subject: temperature
Organization: The Ohio State University
Date: Wed, 30 Dec 1992 08:57:22 GMT

my basement seems to have been too cold for fermenting in primary
and secondary, and i think it is too cool for carbonating as well.

at 53 degrees i am below the recommended temps i have seen listed
for the yeast. (55-75)  bringing the secondary up to the first floor
seemed to get the fermentation activity cranking at a good rate.

i tried a bottle after 6 days and it was still flat.  now i have brought
the cases up out of the basement and i hope they will be carbonated
by new years eve.  (10 days)  

are there some general rules to go by as far as the temperature thing goes?

would things just have taken longer in the cold room if left there?

gob


-- 
gburton@magnus.acs.ohio-state.edu.............copyright 1992 gary burton........
Newsgroups: rec.crafts.brewing
From: taylor@ccrs.emr.ca (Trevor Taylor)
Subject: Re: Bubble Rise Question
Keywords: Bubble
Organization: Canada Centre for Remote Sensing, Ottawa
Date: Thu, 31 Dec 1992 16:01:38 GMT

In article <1992Dec30.212306@IASTATE.EDU> ramin@IASTATE.EDU () writes:
>
>
> I am brewing my first batch.
> After beginning the fermenting, bubbles began to escape through the airlock
> after about 15 hours.  It lastes for about 10 hours.  Now nothing seems to be
>happening.
>  Isn't it a little early to bottle it ?
>
>   I was expecting the bubbling to go on for a couple of days (that's what 
> I read).  
>
>  Any suggestion ?
>

	At what temperature were you fermenting ? SInce I do not
have an area to control  temperature, then I have had varying results
in the primary fermentation stage. For example, I started a batch in the
summer and the next day the temperature was 34 degrees Celsius -- the
Fermentation peaked within 10 hours which required me to transfer  to a
secondary fermenter immediately. On the other hand, when I did live
in a place where temperature was easily controlled, some of my cinnamon
porters and stouts would spend 1 (or in winter 1.5) weeks bubbling away
slowly. Note that one of the fun parts (and also pains) of homebrewing is
that  conditions vary from household to household (temperature, water 
quality , free flyng wild yeasts) and as such, the books are guidelines,
not the 'only right way'. 

Trevor
From: Larry.Lund@p12.f79.n105.z1.fidonet.org (Larry Lund)
Newsgroups: rec.crafts.brewing
Subject: My first batch - ready to bottle?
Date: 1 Jan 93 15:38:44 GMT

Chris G. Bjelica rambled on incoherantly to All:

 CGB> How long should I wait for the beer to clear out.  Mr.
 CGB> Pap(etc) says the beer can sit in an "active fermentation
 CGB> lock" for
 CGB> a month without affecting the flavor.  I've also heard that 
 CGB> excess time will allow for the spent yeast to add "off"
 CGB> flavors to the beer.

Bottle it. Unless it's a stout a rule of thumb is 7-10 days and bottle (Keg)
S.G. Measurements should be taken prior to pitching the yeast and after the
cap has risen then fallen every couple days. If no significant change bottle
(keg) Checking S.G. will not hurt your beer as long as you don't take a bathe
in it or work on the car then run in and slosh thru it. Enjoy!

Larry
N7LBP @ W0RLI.or
From: magus@brewhau.bison.mb.ca (James Copland)
Newsgroups: rec.crafts.brewing
Subject: Re: Bulging Brain...Should I Worry?
Date: Wed, 23 Dec 92 00:37:02 CST
Distribution: na
Organization: Organium Brainbending & Low Level CodeWorks of Winnipeg, Manitoba.

andy rogers <rogers@ial3.jsc.nasa.gov> writes:

> In article <9271@verdix.verdix.com> Mark Lundquist, mark@verdix.com writes:
> >I have a brain that has been sitting around for a while and I noticed
> >that it has a bulge at one end.
> >
> >Should I use it?  Will it make me ill?
>
> so long as you boil it for at least 20 minutes, you should be ok.

But don't forget, it may make your brew taste musty 8-)
From: ez006683@othello.ucdavis.edu (Daniel D. Todd)
Newsgroups: rec.crafts.brewing
Subject: Re: Anchor Steam's Mythical Babylonian Beer
Date: 30 Dec 92 23:14:53 GMT
Organization: Computing Services, UC Davis

obviously followups should be sent e-mail rather than posted
 tnx in advance.
 dan   ddtodd@ucdavis.edu
From: john.fix@hardgood.com (John Fix) 
Newsgroups: rec.crafts.brewing
Subject: STILL HERE
Date: 29 Dec 92 08:09:00 GMT
Distribution: world
Organization: Hardgoods East BBS - Eastchester, NY (914) 961-8749
Reply-To: john.fix@hardgood.com (John Fix) 

TO: gjfix@utamat.uta.edu

->      My e-mail to you is bouncing. I just heard that they
->      may start brewing Fix beer again in Greece. Potential
->      embarassment may be on its way. Get in touch when you
->      have time.

Hmmm.... don't know why the e-mail is bouncing.  I've received a few
replies via e-mail to my post re:carbonation at bottling.

Regarding the Fix beer.... guess we'll have to hide our heads in shame
when folks comment on the brew :-)  Did they have more than one recipe,
as I only recall one style at the distributors way back when?

Hope your holidays have been enjoyable... I finished up a batch of
Zulu's Xmas Lager, but not in time for Xmas.  Only been bottled two
weeks, and although I'm tempted to pop a bottle, I'm going to wait
another two weeks.  My last batch was a lager, and I was disappointed
at the early tasting (two weeks) but very pleased at four weeks.

                                  -= John =-

john.fix@hardgood.com
From: frampton@skitzo.dseg.ti.com
Newsgroups: rec.crafts.brewing
Subject: Re: 2 Litre Plastic Bottles...NOT!
Date: 30 Dec 92 08:37:46 CDT
Distribution: na
Organization: Texas Instruments Component Test Facility

In article <27496@sybase.sybase.com>, peac@sybase.com (Jeff Peacock) writes:
> I don't know if this applies to beer, but milk in plastic bottles gets a
> strange flavor if it's exposed to light for any significant period of time.
> (Hey, as long as we're speculating... ;))
> 
> -Jeff

 Spectrums of light do funny things to your beer also.  From what I've
 read, keep all your brews in glass out of prolonged light.  Can anyone
 add more elaboration to this?  I assume thats why dark bottles are
 preferred.

Framp..
From: blyler@tecsun1.tec.army.mil (Todd Blyler)
Newsgroups: rec.crafts.brewing
Subject: hops
Summary: growing hops
Keywords: hops
Date: 31 Dec 92 20:17:39 GMT
Organization: U.S. Army Topographic Engineering Center, Ft. Belvoir, VA.

I would like to try to grow some hops this spring. Not really 
for brewing but for the fun of it. ( of course I might try a
batch with them). Any info on where to get the rhizomes (sp?)
or cuttings to get started ???





thanks,

Todd Blyler
U.S. Army Topographic Engineering Center
ATTN: CETEC-GL-AT
2592 Leaf Road
Ft. Belvoir, VA 22060-5546

blyler@tec.army.mil
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Compuserve
Date: Tue, 29 Dec 1992 01:38:22 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <1992Dec21.161604.5749@i88.isc.com> jeq@i88.isc.com (Jonathan E. Quist) writes:
>> 
>> Maybe it says something about people with money or more 
>> likely, about intellectuals.
>
>Well, the usenet community has either been paid a complement,
>or perhaps an insult.  I can't tell which.... :')
>
>Jack, are you saying we all have more brains than money, or that
>the Compuserve clients have more money than brains???
>
>(Enquiring mimes want to know!)

The missing instructions for the quiz are, use whatever brain you have and
answer the question to the best of you ability.  Your score will be
selfevident.

js
From: Polly.Goldman@p2.f615.n109.z1.fidonet.org (Polly Goldman)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: Cranberry Beer???
Date: Thu, 31 Dec 1992 11:50:20 -0500

Point of Enlightenment 

  JS> From: jsawyer@crash.cts.com (John Sawyer) Newsgroups:
  JS> rec.crafts.brewing Organization: CTS Network Services (crash, ctsnet),
  JS> El Cajon, CA
  JS> 
  JS> 	A good (but slightly off-balance) friend of mine has a "great" idea.
  JS> He wants for his beer to go cranberry.  (Actually, I think his "Total"
  JS> beer--100% of the USRDA of 8 essential vitamins Beer is a better
  JS> idea). The question is:  How/when and how much does one go adding
  JS> fruit to a brew?  His goal is to add a cranberry bite to something
  JS> like a light lager. 	Any ideas and suggestions would be welcome... 	
  
If your friend wants the cranberry tartness, without a strong cranberry taste,
he can add 5lb of cranberries to his primary fermenter. I did this a few months
ago.  I juiced the cranberries and steeped the juice and pulp in hot wort while
my chiller chilled the wort and then strained the cranberry juice/pulp/wort
mixture into my primary.   I did not add more cranberries in the secondary.  For
the first month or so, the beer was both tart and had a distinct cranberry
flavor.  After about 6 weeks in the bottle, the cranberry flavor began to fade,
but the tartness remains.  In the future, I'll add cranberries to the secondary
as well, to intensify the flavor.
  
Members of my brew club liked the cranberry beer.  I used whitbred ale yeast,
and the beer settled for 2.5 weeks in the secondary.
From: blyler@tecsun1.tec.army.mil (Todd Blyler)
Newsgroups: rec.crafts.brewing
Subject: modify beer keg
Summary: modified beer keg
Keywords: modified beer keg
Date: 29 Dec 92 22:35:55 GMT
Organization: U.S. Army Topographic Engineering Center, Ft. Belvoir, VA.



I am considering modifing a 15 gal beer
keg to make  a large boiler....

any help would be appreciated....

it seems that most are Aluminum (or appear so)
are there SS ones?

How should I cut it and should I cut the lip off
the bottom???




thanks,

Todd Blyler
U.S. Army Topographic Engineering Center
ATTN: CETEC-GL-AT
2592 Leaf Road
Ft. Belvoir, VA 22060-5546

blyler@tec.army.mil
Newsgroups: rec.crafts.brewing
From: fortner@hal.eel.ufl.edu (Dave Fortner)
Subject: Bottling Beer in Plastic
Originator: fortner@hal.eng.ufl.edu
Organization: University of Florida
Date: Mon, 21 Dec 92 21:59:38 GMT

My local brew supply shop sells 1 liter plastic bottles and
caps for they which can also be used on 2 liter soda bottles.
Charlie (brew shop owner) said that you can bottle you beer
off in these things using the better caps. The better caps
have full threads in them, not the partial thread that came
on the full soda bottle. I have tried bottling in the 2 liter
soda bottles using the better caps but the beer doesn't seem to
have as much carbonation, questions? comments?

Dave Fortner
Fortner-D@3mail.ksc.nasa.gov

Disclaimer: I AIN'T RESPONSIBLE FOR NOTHIN'
Newsgroups: rec.crafts.brewing
From: andy rogers <rogers@ial3.jsc.nasa.gov>
Subject: Re: Bulging Brain...Should I Worry?
X-Xxdate: Tue, 22 Dec 92 15:10:55 GMT
Organization: Lockheed Engineering
X-Useragent: Nuntius v1.1.1d13
Date: Tue, 22 Dec 1992 15:10:30 GMT

In article <9271@verdix.verdix.com> Mark Lundquist, mark@verdix.com writes:
>I have a brain that has been sitting around for a while and I noticed
>that it has a bulge at one end.
>
>Should I use it?  Will it make me ill?

so long as you boil it for at least 20 minutes, you should be ok.
From: spl@ivem.ucsd.edu (Steve Lamont)
Newsgroups: rec.crafts.brewing
Subject: Re: Help, Beer tastes cidery!!!!????
Date: 31 Dec 1992 14:10:47 GMT
Organization: University of Calif., San Diego/Microscopy and Imaging Resource
NNTP-Posting-Host: ivem.ucsd.edu

In article <1992Dec31.003510.1@woods.ulowell.edu> murphyed1@woods.ulowell.edu (The Butler) writes:
>I was sampling the creations of my latest brewing expidition, and found that
>the brew turned out quite cidery.  ...

This raises a question that I should probably post to the Cider
list... has anyone's cider ever come out tasting "beery?"

Back under my rock.

							spl
-- 
Steve Lamont, SciViGuy -- (619) 534-7968 -- spl@szechuan.ucsd.edu
UCSD Microscopy and Imaging Resource/UCSD Med School/La Jolla, CA 92093-0608
"Living alone is living in perpetual irony and thinking, more and more
frequently, Why not."   - Joyce Carol Oates, "The Boyfriend"
Newsgroups: rec.crafts.brewing
From: andy rogers <rogers@ial3.jsc.nasa.gov>
Subject: Re: Bitching about mail-order!!
X-Xxdate: Wed, 23 Dec 92 21:59:56 GMT
Organization: Lockheed Engineering
X-Useragent: Nuntius v1.1.1d13
Date: Wed, 23 Dec 1992 21:59:36 GMT

In article <jdecarlo.511.724971725@mitre.org> John DeCarlo, jdecarlo@mitre.org
writes:
>In article <1992Dec21.071222.7364@cbfsb.cb.att.com>
> mkenny@cbnewsb.cb.att.com (michael r..kenny) writes:
>
>>In article <9269@verdix.verdix.com> mark@verdix.com (Mark Lundquist) writes:
>>>In article <1992Dec19.210113.2997@galileo.cc.rochester.edu>
>>>
>>>Try St. Patrick's of Texas.  I've really been impressed by the way
>>>they do business.  They seem to fill orders instantly.  They care about
>>>your beer.  Their address is:
>>>
>>> 	St. Patrick's of Texas Brewers Supply
>>> 	12922 Station Drive
>>> 	Austin, Texas 78727
>>
>>I'll second this reccommendation!  You can even contact them thru the net.
>>Very nice fall newsletter Lynne, thanks.
>
>So, how do you contact them through the net???

oconnor@ccwf.cc.utexas.edu
Newsgroups: rec.crafts.brewing