HDTenEightyP/NetNews huggingface dataset:
From: "tony ziolkowski" <tony.ziolkowski@canrem.com>
Subject: looking for recipe
Reply-To: "tony ziolkowski" <tony.ziolkowski@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 5 Nov 92 17:19:35 EST

Hi, Does anyone out there have a recipe to make a beer in the style
of Molson's Brador as it was first produced in Quebec in the 70's?

PS I can also be reached a tonyz@empress.com

thanks, tonyz
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
From: ed@mycenae.cchem.Berkeley.EDU (Edward J. Maginn)
Newsgroups: rec.crafts.brewing
Subject: Re: Orlando, Florida
Date: 11 Nov 1992 16:27:57 GMT
Organization: University of California, Berkeley
Distribution: world
NNTP-Posting-Host: mycenae.cchem.berkeley.edu
Keywords: Brewpubs, Orlando, Florida

David Holsclaw asks about Orlando Fl.
> Are there any
>brewpubs in the area, or other (non-touristtrap) points of interest that I
>shouldn't miss (ie. bars, pubs, historical sites ).

I was there just last weekend and was quite concerned when I asked
a waitress in a local bar, "What kind of beer do you have?"
She replied, "We have EVERYTHING."  So I asked what that meant and
she said, "You know, everything.  Bud, Bud Light, Coors, Miller, Corona,
...".  "Stop, you're killing me ", I said.

Anyway, it turns out that aside from this place, Orlando does have
some nice stuff.  The Old Town/Church Street Station area downtown
has some nice places.  In particular, there's an Irish pub with semi-
authentic Irish pub grub and some yummy Guiness on tap.  I can't remember
the name, but wander a bit and you'll find it.  The night I was there, they
had some fairly good live music, too.

Have fun...

E. Maginn
U.C. Bezerkeley
From: jimf@cbnewse.cb.att.com (james.r.fehrenbacher)
Newsgroups: rec.crafts.brewing
Subject: Botulism info
Date: 5 Nov 92 18:52:22 GMT
Distribution: na
Organization: AT&T


A book I have on home preserving and brewing says that acid kills botulism.
The book does not recommend canning non-acid foods for this reason. I would
think the acid involved in winemaking should make it quite safe.
Newsgroups: rec.crafts.brewing
From: bianco@buttercup.cs.odu.edu (David J. Bianco)
Subject: Homebrew supply catalogs
Organization: Old Dominion University, Norfolk, VA, USA
Distribution: rec
Date: Mon, 9 Nov 1992 19:43:28 GMT

Can someone post (or mail) some phone numbers for
Homebew supply houses in the US?  I checked the 
r.c.b faq and the HBD faq, and neither listed any.
Thanks!

--
===============================================================================
David J. Bianco 			Systems Dude & Part time Illusionist
Old Dominion University    			<bianco@cs.odu.edu>
Dept of Computer Science,		"BORGer King:  We do it our way.
Norfolk, VA 23529			 Your way is irrelevant..."
===============================================================================
Newsgroups: rec.crafts.brewing
From: gcohen@mailer.cc.fsu.edu (Gregory Cohen)
Subject: Re: stills, barley seed source
Organization: Florida State University
Date: Mon, 9 Nov 92 01:44:14 GMT

In article <1992Nov2.214351.20831@netnews.whoi.edu> bogorman@whsun1.wh.whoi.edu (Brian O'Gorman) writes:
>
<Stuff deleted>

>I'm also interested in raising some of my own barley.
>Does anyone know a source for seed?

I can get it from a seed shop near me, if you can't find it localy (under
seed and feed/feed and seed in the phone book) drop me a line and I'll send
you a 50lb bag of it.

-Greg
gcohen@mailer.acns.fsu.edu
From: rone@tekig1.PEN.TEK.COM (Ronald W Ezetta)
Newsgroups: rec.crafts.brewing
Subject: Re: Wyeast 1056 Problem
Date: 11 Nov 92 19:53:03 GMT
Article-I.D.: tekig7.7555
Organization: Tektronix, Inc., Beaverton,  OR.

In article <1992Nov11.175812.3393@cbnewsl.cb.att.com> gwt@cbnewsl.cb.att.com (geoffrey.c.woods) writes:
>
> But when I looked
>closer at the bottle (clear 750ml) there was sediment at the bottom
>which was not present last night.

  I used 1056 on October 18.  The starter had a very weak krausen and a
  sediment similar to what you described.  I pitched into a 1.069
  wort.  Visable signs of fermentation began within 12 hours.  The
  fermentation, while vigorous, was not powerful enough to generate
  blow-off.  The fermentation lasted nearly two weeks(!) and was active
  enough to cause significant fluid movement in the carboy (I can sit
  and watch this for hours!).

  I was also impressed by the true top fermenting behavior of 1056.
  It seems many ale yeasts like to hang out at the bottom.  1056
  makes a nice thick cake on top - perhaps this inhibited the blow-off?

  The resulting brew was bottled on November 8.  This is the clearest
  brew to date. I attribute this to the use of a (primitive) wort chiller
  but I can't be sure.
  
>
>So my plan tonight is to add some new wort to the
>yeast cake if there is no activity.

  Not a bad plan.  This will result in an even faster start - if the yeast
  is still alive.

>Has anyone seen 1056 ferment so fast or could have the yeast died out in
>less then 24 hours in the package and if so what are my chances of
>reviving it.

  I doubt the "dried out" scenario.  A more probable explaination would be 
  that the yeast was dormant and will take a little longer to revive.  Timing
  is important.

-Ron Ezetta-
Newsgroups: rec.crafts.brewing
From: bench@cbnewsm.cb.att.com (daniel.benscher)
Subject: Question on brewing a lager
Organization: AT&T
Distribution: usa
Date: Tue, 10 Nov 1992 18:07:53 GMT
Followup-To: poster

Hi all-

I'm a beginning brewer, but have really enjoyed my first two batches
(both amber bitter ale types).  One was a kit and the second I
experimented a bit (still using malt extract and two-stage fermentation;
hope my terminology is OK!)  Anyway, I want to try brewing a European-style
lager (e.g., Heiniken, Pilsner-Urquell, Beck's, etc.)  I've heard that
I should use liquid yeast and that the fermantation temperature is more 
critical.  Do I need special equipment to do this? are there any kits
that will do for a first try? (I've had good results with N.E. Brewers Suppl
kit before.)  The room I use is unheated (ranges from
55-70 deg Far depending on weather -- although I could turn on the heat 
if need be.)  Any advise woulld be appreciated.  Please respond via e-mail.

Thanks.

Dan Benscher
bud@hotld.att.com
From: smiller@jekyll.eng.uci.edu (Scott Miller)
Newsgroups: rec.crafts.brewing
Subject: transporting homebrew
Date: 5 Nov 92 20:56:58 GMT
Reply-To: smiller@jekyll.eng.uci.edu (Scott Miller)
Organization: University of California, Irvine




I'm planning to take a few cases of homebrew back east for the holidays and
would like advice on the best method to transport. Things such as packaging
and even the legality of transporting hb would be helpful. (i will be flying).
Thanks
		
scott
smiller@jekyll.eng.uci.edu
From: kovach@hplvec.LVLD.HP.COM (Steve Kovach)
Date: Tue, 10 Nov 1992 21:13:37 GMT
Subject: Priming with raspberry juice
Organization: Hewlett-Packard Co., Loveland, CO
Newsgroups: rec.crafts.brewing

My brewing partner and I just started a raspberry stout over the
weekend.  We are interested in priming the brew with raspberry
juice, but we aren't sure how much to use (conversion factor from
corn sugar).  Any help would be appreciated.

Steve
kovach@hpmtlsk.lvld.hp.com
From: carder@oakhill.sps.mot.com (Darrell Carder)
Newsgroups: rec.crafts.brewing
Subject: Re: Fall '92 Zymurgy/Pumpkin Beer
Date: 5 Nov 92 14:45:13 GMT
Article-I.D.: oakhill.1992Nov5.144513.5027
Organization: Motorola Inc., Austin Tx.

In article <1992Nov3.181149.2194@odin.corp.sgi.com> amazon@sgi.com (Stormwind) writes:
>so, what happened to the guy who was 
>brewing the pumpkin beer and noticed 
>the oil slick on top of the wort?  how
>did the batch turn out?
>
 I was starting to wonder if my article ever made it out to
 the net, I hadn't heard any replies if anyone else has seen
 this on their pumpkin ale. I have been lucky enough to this
 point in not having an infected beer, so I don't know if this 
 is what happened or if it is a by-product of the canned pumpkin.
 When one gets mold in the fermenter is it a fuzzy type?

 Any way I've sampled the ale the last two weekends and I think
 it turned out pretty good. It still has a slight sweet taste
 with a trace of Pumpkin. I can't wait to serve it to my dad and
 brother in Colorado on Turkey day and see if they can guess the
 seceret ingredient.. 

Keep on Brewing,
Darrell Carder
====================================================
Head'n to Wurzfest in New Braunfels TX this weekend.
Lots of German sausage and Shiner Bock on Tap. 
====================================================
Newsgroups: rec.crafts.brewing
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Lil' Ol' WineMaking Shop
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Wed, 11 Nov 1992 19:40:40 GMT

In article <1992Nov10.192716.23492@msuinfo.cl.msu.edu> lassini@eecae.ee.msu.edu (Stefano Lassini) writes:
>>A few months ago a number came across the digest for a place called the
>>Lil'Old Winemaking Shop (or some such name) in Sugar Grove IL.  I've been
>>unable to find this number which I'd like to give to a new convert who
>>lives in that area.  Could some kind soul please pass this info back to
>>me?  If you do, you can come over for a HB.

>the phone # is (708)557-2523,
>address: 4s245 Wiltshire Lane,
>	 Sugar Grove, Il 60554
>
>I bought a few supplies from them [I'm just a newbie at homebrewing], but I
>am very satisfied with their service.

I've also been pleased.  Of course, I live 15 minutes from the place... :')

One advantage to Chicago area folk is that it's also the home of
the Headhunter's Homebrew Club, which meets the first Friday of each month.
It's very informal, and the others who showed up this month (my first
meeting) were pretty laid back.  Seems like a good environment for
newbies (like me) to get constructive criticism...

Oh, for those who care, their 5 gal (plastic) carboy is $6.63.
-- 
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: ulick@bernini.helios.nd.edu (Ulick Stafford)
Subject: Re: "TWIST-OFF" BEER BOTTLES
Organization: OUC, University of Notre Dame
Date: Sun, 8 Nov 1992 02:16:58 GMT

In article <669.180.uupcb@hardgood.com> john.fix@hardgood.com (John Fix)  writes:
>-> Can "twist-off" top beer bottles be reused for homebrew?  Will
>-> regular crown caps seal on them and can I then twist them off or do I
>-> need to use an opener?
>
>Just be wary of the strength of the bottle neck.... twist-offs tend to
>be thinner bottles, and you don't want to end up poking the bottle
>through your hand when capping.

A friend of a friend bottled a batch recently in twist off type bottles.
3 didn't seal - 3 too many, IMHO.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: kral@hplabsz.hpl.hp.com (Joseph Kral)
Subject: Re: Freezing hard cider
Date: Thu, 12 Nov 1992 21:23:49 GMT
Organization: Hewlett-Packard Laboratories Palo Alto,CA

In article <1992Nov12.094308.3157@nic.csu.net> steve@caticsuf.csufresno.edu (Steve Mitchell) writes:
>
>I've heard tales of people freezing hard cider and
>separating the (frozen) water from the alcohol.
>
>     1) is this method of distillation legal?
>
>     2) how does one do this? (hypothetically, of course :)
>
>--steve


No, its not legal.  distillation by any means is illegal.  It works good 
though.....
From: jwsb@netcom.com (Justin Broughton)
Subject: Water in San Francisco
Keywords: WATER ANALYSIS
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: ba
Date: Thu, 12 Nov 1992 18:21:18 GMT

I just read Dave Miller's book the complete handbook of home brewing.
He seems to be very big on water quality, so my obvious question is,
has anyone got the relevant details for San Francisco water and how 
one would go about treating it?

Thanks in advance,

Justin Broughton
Configurex Inc. Oyster Point Blvd, South San Francisco, California
From: hpeyerl@novatel.cuc.ab.ca (Herb Peyerl)
Newsgroups: rec.crafts.brewing
Subject: Cat2up.. Where?
Date: 7 Nov 92 15:36:29 GMT
Organization: "NovAtel Communications Ltd. Calgary, Alberta, Canada"
X-Newsreader: Tin 1.1 PL5

Maybe I was dreaming but the other day, I could have sworn I
saw an announcement for a new-version of Cats Meow II that was
in patch form... Anyways, the message said something about it
now being available but didn't say where... I thought, well,
I'll check on mthvax.cs.miami.edu since that's where most of
the homebrew stuff ends up... It wasn't there; or it wasn't
obvious to me where it was... I checked in the "recipe-book" 
directory and only saw the previous Cats Meow's... Apparently
the upgrade was called "cat2up" or something...

In the meantime, I've been following R.C.B (and HBD's) fairly
closely but haven't seen anything... Is everyone else just that
much smarter than me and found it already? I just haven't
head hide nor hair about it...

Help?

--
"I was early to finish | hpeyerl@novatel.cuc.ab.ca <Reply-To>   | I brew |
I was late to start, I | peyerlh@cuug.ab.ca                     | there- | 
might be an adult, but | #define JANITOR "Network Administrator"| fore I | 
I'm a minor at heart." |    JANITOR, NovAtel Communications Ltd.|   AM.  |
Newsgroups: rec.crafts.brewing
From: waflowers@quantum.on.ca (Bill Flowers)
Subject: Papazian is coming!  Papazian is coming!
Date: Thu, 12 Nov 92 16:45:46 GMT
Organization: Quantum Software Systems
Distribution: ont
Keywords: Charlie Papazian seminar beer tasting

Papazian is here in Ottawa this weekend to meet his fans and give 2 seminars
and beer tastings.  The event is sponsored by a local store - Defalco's (no
relationship to some store in Texas) - and the tasting is hosted by Camra
Ottawa (silly federal laws in Canada prevent commercial presentation of home
brew).  One of the seminars (afternoon) has been sold out for some time.  I
think there still may be tickets ($20, inc. GST) available for the evening
seminar (7:30-10:30 at the Nepean Sportsplex).  Tickets are available from
Defalco's (613/721-9945 and 613/722-9945 - two different locations) and are not
available at the door (again, silly legal restrictions from the government). 
Legally attendance is by invitation only, so I'm extending an invitation to
anyone who reads this.

If you can't attend the seminars he will be at the 2 Defalco's stores on
Friday for book signings, answering questions, etc. Contact the stores for the
times and locations.

Disclaimer: I have no connection with Defalco's except that I'm a very
satisfied customer, have become friendly with the staff and owner, and I was
asked to brew one of the beers for the tasting (a Munich Dunkel - I hope this
batch is as good as the last).  I get nothing out of this except a chance to
make a fool of myself in front of 150 or so fellow brewers.  Oh, and I also get
to attend a private dinner with CP.  :-)

P.S. If you had a chance to meet the man in a private, informal setting what
question(s) would you ask?
-- 
W.A. (Bill) Flowers                email: waflowers@quantum.qnx.com
Quantum Software Systems, Ltd.     QUICS: bill     (613) 591-0934 (data)
(613) 591-0931 (voice)             mail:  175 Terrence Matthews
(613) 591-3579 (fax)                      Kanata, Ontario, Canada K2M 1W8
Newsgroups: rec.crafts.brewing
From: bianco@japonica.cs.odu.edu (David J. Bianco)
Subject: Recipe: I Run a Church for Lagers AKA "The Haircut Beer"
Organization: Old Dominion University, Norfolk, VA, USA
Distribution: rec
Date: Thu, 5 Nov 1992 17:24:50 GMT


I made this up last weekend and it seemed to turn out
pretty well, so I thought I'd share.  The name, BTW, is 
shamelessly ripped of from Ray Stevens, a really funny
comedian-singer.  This beer isn't really a lager, which
is why I chose the name.  Listen to the song, you'll 
understand! 8)

"I Run a Church for Lagers" aka "The Haircut Beer"

Ingredients for 5gal:
3.3 lbs Australian lager malt extract (hopped) [I used Coopers brand]
3.3 lbs Australian plain light malt extract (unhopped) [again, Coopers]
1 oz.  Fuggles hops (boiling)
.5 oz  Cascade hops (boiling)
.5 oz  Cascade hops (finishing)
1pkg.  Superbrau yeast
3/4cup Corn Sugar for bottling

OG. 1.050

This recipe was originally "Australian Spring Snow Golden Lager"
a la Papazian, but when I got to the supply store, I found that
I needed to come up with a variant recipe or try something else.
I tasted some when bottling, and it turned out pretty good. I'll
let you know how it does in the bottle...

--
===============================================================================
David J. Bianco 			Systems Dude & Part time Illusionist
Old Dominion University    			<bianco@cs.odu.edu>
Dept of Computer Science,		"BORGer King:  We do it our way.
Norfolk, VA 23529			 Your way is irrelevant..."
===============================================================================
From: slndw@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: cider
Date: 10 Nov 92 12:27:53 MDT
Organization: Utah State University

Howdy.

Could someone send me the subscription address for the cider digest??

thanks.

-toot

Newsgroups: rec.crafts.brewing
From: agrant@mta.ca
Subject: Re: "TWIST-OFF" BEER BOTTLES
Reply-To: agrant@mta.ca
Organization: Mount Allison U, Sackville, N.B. Canada 
Date: Tue, 10 Nov 1992 19:00:47 GMT

>-> Can "twist-off" top beer bottles be reused for homebrew?  Will
>-> regular crown caps seal on them and can I then twist them off or do I
>-> need to use an opener?


  The only thing i find with those bottles is that i can't twist them off.
but they still work the same.

Someone told me that you shouldn't turn the cap on twist off caps after you've
used that capper, Something to do with killed to seal.

Later,
--Andrew
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: weizens
Date: Thu, 5 Nov 92 12:33:42 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <23869@hacgate.SCG.HAC.COM> (rec.crafts.brewing), abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim) writes:
) In article <1992Oct30.182838.22052@news.nd.edu> ulick@bernini.helios.nd.edu (Ulick Stafford) writes:
) >In HBD there have been a few references to weizens without clove characteristics
) >that were crystal clear (thank you Michael Kenny for forwanrding me #1002).
) >Anyway, I had the same problem.  Others loved it bcause it was light drinkable
) >beer, but I wan't happy because of the lack of weizen character.  My guess is
) >that this occurs if the fermentation is at too low a temperature i.e. below
) >78F.  Comments anyone? (this was using the Wyeast, btw).
) 
)   the advise i recieved from this net (jim busch???) was to ferment
) weizens at 60-68F.  A pressure ferment ( a few atmospheres, i think)
) increased phenolics.  I have made only 1 weizen, with WYEAST,
) fermented at about 75F with temp fluctuations in my apartment.
) It was quite nice.,.. pleanty of clove.

I'm still working on my wheat-free "mock weizen" recipe.  Among other
things I'm considering adding a gelatinized starch suspension to my
next brew in order to make it properly cloudy ... :-)  I've also
considered adding a smidgen of USP lactic acid and/or some really
fruity pale ale to add complexity and, ahem, "wheat character."
(The judges won't know what hit 'em.)  Heck, why not add some dextrin
powder to make it gloopy ....

Anyway, Wyeast Belgian Ale (1214) will produce a very pleasant clove
and banana mix when fermenting at temperatures like 70-74F in an OG
1.050 wort.  I would recommend this, or perhaps cultured Chimay yeast,
to folks who aren't happy with the results from the Wyeast wheat
mixture.  This yeast is almost perfect from the standpoint of producing
a desirable clove/banana profile and also a very dry result.

I think I will try a higher temperature with 1214, say 75-78F, for
my next batch of mock weizen ...

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: scott@sps.pgh.pa.us (Scott Benton)
Newsgroups: rec.crafts.brewing
Subject: Re: Krausening at Home
Keywords: Krausening, homebrewing
Date: 6 Nov 92 04:02:27 GMT
Article-I.D.: sps.seusTB1w165w
Organization: SPS ACAD BBS, (412) 487-3637

schaker@carina.unm.edu (Stefan Chakerian) writes:

> >Papazian gives some formula for the amount of unfermented wort ("gyle") to s
> >aside for use later in krausening.  The formula takes into account the SG of
> >the gyle.  Does anyone follow that formula?  Or is "a couple of bottles" clo
> >enough?  Relax, etc?  Set aside about a liter for krausening?  Or what?

I have used his formula with good success for 4 batches now.  Much nicer 
heads than with corn sugar.  I don't plan to go back.  I usually use 
about 1.25 qt.


> 
> I worked out the math before I owned CP's book.  I looked at his, and it's
> close enough to reality (and to mine ;^).  He does not take into account
> the FG, but assumes something around 1.010, which is good enough for
> government work.  He also rounds a bit, but no large deal.
> 
> If you have a dense wort (high Sp G), there will be more fermentables
> in it (usually) than in a lighter (low Sp G) wort.  In the dense case,
> you don't need as much gyle to produce as much fermentables as 3/4 Cup
> sugar.


Yeah, I saw a formula which took this into account, but the amount turned 
out to be significantly different than the CP formula, which I'll stick 
with until something goes wrong.  BTW, you need to wait a little longer 
for the beer to mature if you carbonate by kraeusening.

> 

....S

--
scott@sps.pgh.pa.us (Scott Benton)
WESPAC Waffle BBS -- 412 487 3637
Newsgroups: rec.crafts.brewing
From: wolff@nebula.ssd.lmsc.lockheed.com
Subject: Re: Orlando, Florida
Reply-To: wolff@nebula.ssd.lmsc.lockheed.com
Organization: LMSC, Sunnyvale, California
Date: Wed, 11 Nov 92 15:59:07 GMT

In article <1992Nov10.160559.16391@rs6000.cmp.ilstu.edu>, dhholscl@rs6000.cmp.ilstu.edu (David Holsclaw) writes:
>I will be spending some time in Orlando, Florida next week.  Are there any
>brewpubs in the area, or other (non-touristtrap) points of interest that I
>shouldn't miss (ie. bars, pubs, historical sites ).
>
>Thanks in advance for all of your help.
>
>David Holsclaw (dhholscl@rs6000.cmp.ilstu.edu)
>
>-- 
>	**********************************************************************
>
>	David H. Holsclaw			Illinois State University
>						Applied Computer Science Dept.

Theres a place called "The Mill" that brews there own. There's one downtown
and one out by International Drive. If you find any others or other
should miss non-tourist stuff let me know I'll be going there on bussiness
soon.

	David J. Wolff     wolff@force.decnet.lockheed.com
Newsgroups: rec.crafts.brewing