HDTenEightyP/NetNews huggingface dataset:
From: mark@verdix.com (Mark Lundquist)
Newsgroups: rec.crafts.brewing
Subject: Re: ?!?->"DME"<-?!?
Date: 14 Dec 92 21:05:48 GMT
Article-I.D.: verdix.9256
Organization: Verdix Western Operations, Aloha  OR

Well, it turns out the diastatic extract cans actually say "DMS" on
the label, not "DME".  So the only confusion was on my part!

Had the following exchange with Scott Walls via E-mail:


Scott> Mark,
Scott>  Edme does have a dark diastatic malt extract, and it is used in a recipe
Scott> by Papazian in Joy of Homebrewing as the main malt extract. A brown
Scott> ale if I remember correctly, a tasty brown ale. It ferments like crazy. 
Scott> 
Scott> 					Scott Walls 
Scott>  walls@epi.syr.ge.com

Scott> My humble aplogies the extract I was refering to was EDME SFX not
Scott> DME(which was really DMS). EDME DMS comes in light and EDME SFX
Scott> comes in dark.

Me> 'DMS'...?  What does that stand for?
Me> 
Me> The reason I'm asking is that the only thing I've ever seen DMS stand for
Me> is "dimethyl sulfide".  An inauspicious thing to name a malt extract
Me> after!

Scott> I believe that it stands for Diastatic Malt Syrup. The only mention
Scott> of this in my wholesalers catalogs is that it is diastatic. I'll ask
Scott> around just for clarification.

Me> I called my homebrew shop.  They say the label on the can reads
Me> 
Me> 		DMS
Me> 	Diastatic Malt Extract
Me> 
Me> So I guess DMS can stand for whatever they want it to mean!

And I guess "DME" can stand for whatever we want it to mean!
I take it all back!
:-)


--Mark
Newsgroups: rec.crafts.brewing
From: murray@rocky.raleigh.ibm.com (Charlie Murray)
Subject: Re: Simulating Fermentation?
Date: Wed, 16 Dec 1992 20:47:01 GMT
Distribution: na
Organization: IBM, Research Triangle Park, North Carolina

In article <1992Dec15.185053.9185@news.arc.nasa.gov>, watson@pioneer.arc.nasa.gov (John S. Watson - FSC) writes:
|> Hello Net.Beer.Folks,
|> 
|> While lying awake last night, thinking about
|> my latest batch of brew bubbling away down stairs, 
|> I wondered: Has anyone ever simulated, on a computer (or otherwise)
|> the dynamics of a fermenting carboy of beer?
|> 
|> From what I can see from the outside, down toward the bottom, 
|> things are fairly calm.
|> But near the top, there are all sorts of fabulous turbulents.
|> 
|> Is any net circulation inside the carboy?
|> What would be the path of a yeast cell
|> during the most active stages of the ferment?
|> All sorts of questions pop into my mind.
|> 
|> Seems like this would be a fun program to write,
|> while I'm slurping down my homebrews.
|> 
|> So if anyone has any literature on previous work in this area, 
|> please send me the info.  
|> 
|> Thanks,
|> John
|> 
|> John S. Watson               watson@ames.arc.nasa.gov
|> #include <stddsclm.h> 
|> 

On a macro level, you would expect there to be circulation of wort in the
carboy due to the changing specific gravity.  This leads to an interesting
question.  If the fermented liquid is lighter (lower SG), wouldn't all of the
sugar laden wort sink to the bottom, away from a top fermenting ale yeast?

I would think the simulation would be quite complex, from what I remember
from fluid dynamics, but I'ld also be interested in any work that has been
done on the subject.

--------------------------------------------------------------------
  Charlie Murray           CompuServe:  73707,1752
  Consulting at IBM        Internet:    73707.1752@compuserve.com

  NOTE:  If sending email use the addresses given in this .sig,
         not the one in the header of this message.
--------------------------------------------------------------------
From: sdrew@bpa.arizona.edu
Newsgroups: rec.crafts.brewing
Subject: re: DME
Date: 19 Dec 92 00:34:27 GMT
Organization: University of Arizona UNIX Users Group

I have a mondo pot, 7 gallons I believe, and I have no trouble getting five
gallons of wort a boilin.  Of course, it is large enough to fit over two
burners.

Happy Brewing,

Sean
From: arf@ddsw1.MCS.COM (Jack Schmidling)
Newsgroups: rec.crafts.brewing
Subject: COMPUSENET DEC 10
Summary: That's All Folks
Date: 11 Dec 92 14:25:57 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL


 
               COMPUSENET, That's all folks....
 
 I decided to take the plunge and see what Compuserve is all 
 about so I set up an account and have been lurking around in 
 the Beer Forum.  One of the first things I noted was the 
 fact that someone is uploading r.c.b. files to a Compuserve 
 library so it seems only fair that someone should share 
 Compuserve files with r.c.b.  Until I get bored with it or 
 run out of money, I will do it on a casual basis.
 
 There are two relevant homebrew sections, S13/Technical 
 Homebrewing and S14/General Homebrewing.
 
 The authors can be reached through Internet email using the 
 following format: 71543.1175@compuserve.com  (my Compuserve 
 address) -- Note that the comma in the author's address has 
 to be changed to a period for Internet.
                          ...............
 
 1
 #: 158124 S14/General Homebrewing
     10-Dec-92  22:19:03
 Sb: Welcome
 Fm: Jim Kronman/SYSOP/CA 76703,431
 To: Jack Schmidling 71543,1175
 
 Jack, I'd like to welcome you to the Forum!  I hope that you 
 find what we do
 here of value and I'm sure that you have a lot of knowledge that you can share
 with us as well.  I must caution you, however, that you may NOT upload messages
 from this Forum (or any other source within CompuServe) to another online
 service, be it Usenet, Internet, Genie, Prodigy, local BBS, etc.  You consented
 not to do this when you accepted your CompuServe account.  It's not a Forum
 rule, but a system-wide CompuServe rule.  This may not seem "fair" because we
 do provide the rec.crafts.brewing and Homebrew Digest material here in our
 Library but the difference is that there are no prohibitions against this by
 the providing service.  (Other brew-relevant services DO have similar
 prohibitions and we observe them).  I hope that you will understand that this
 is simply the way it is with a commercial service such as CompuServe;
 compliance is not optional.  --Jim
 
 
 Some welcome!  Well, you'al can't say that my heart wasn't 
 in the right place.
 
 Now that we have had a tiny glimpse of what transpires on 
 Compuserve, it is hard not to draw comparisons to r.c.b. and 
 HBD.  I can't help but wonder why so many people are willing 
 to spend 21 cents a minute for that which is available free 
 via internet.
 
 I think Compuserve's protective policy is a bit of shooting 
 themselves in the foot.  By restricting the two way flow of 
 discussions cross-fora, they are providing ample reason for 
 people to abandon the Compuserve forum in favor of the HBD 
 and participate in a much larger and more diversified group 
 to boot.
 
 They have also cut off easy access to the 
 soon-to-be-announced USENET ESSAY CONTEST.  But such is 
 life.
 
 js
Newsgroups: rec.crafts.brewing
From: johnd@hopduvel.uucp (Hopduvel)
Subject: Re: COMPUSENET DEC 10
Reply-To: hopduvel!brewmaster@linac.fnal.gov (John)
Organization: Isenbrau Brewery
Date: Tue, 15 Dec 1992 05:36:39 GMT

In article <921213626@ritz.mordor.com> ritz@ritz.mordor.com (Christopher Mauritz) writes:
>nothing a bullet in the belly couldn't cure (stewarte@sco.COM) wrote:
>OS/2> 
>OS/2> Hmm, so Compuserve subscribers get the (perhaps dubious) benefit
>OS/2> of our wit & wisdom, but we can't receive theirs?  Seems unfair.
>OS/2> I guess now I know why some folks put disclaimers on their Usenet
>OS/2> postings to the effect that they can be reproduced anywhere except
>OS/2> on commercial services.
>
>What good does that do?  You have absolutely no means of enforcing 
>such restrictions.

This annoys me also, but at the latest AHA National conference in
Milwaukee I spoke with the 'moderator' of the wine section (sorry I
forgot the name and am not familiar with CI$ partitioning) and told
him that I upload lists of books on yeast, beer and brewing to HBD.  
I have an agreement with the company that sells the database that I am
allowed to upload these lists as long as their copyright is included
and that no one was allowed to 'resell' the info and I was concerned
that the folks having to pay to see this on CI$ would violate the
agreement.  He said he would remove those postings.  At least they seem
to be playing by their own rules. I dont like to do this, but
besides the deal I have with the software vendor, I dont want my
efforts making someone else money when I go to a fair amount of
trouble to give it away.

-
John Isenhour                       
renaissance scientist and AHA/HWBTA certified Beer Judge 
home: john@hopduvel.UUCP  (hopduvel!john@linac.fnal.gov)
work: isenhour@lambic.fnal.gov 
Newsgroups: rec.crafts.brewing
From: mkenny@cbnewsb.cb.att.com (michael r..kenny)
Subject: Re: Bitching about mail-order!!
Organization: AT&T
Distribution: na
Date: Mon, 21 Dec 1992 07:12:22 GMT

In article <9269@verdix.verdix.com> mark@verdix.com (Mark Lundquist) writes:
>In article <1992Dec19.210113.2997@galileo.cc.rochester.edu> awds_ltd@uhura.cc.rochester.edu (Adam Edwards) writes:
>>Has anyone any experience with good mail order companies for home
>>...
>>Anyone have a dependable alternative?
>
>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
>
>You can place an order by phone and request their catalog
>too, at:
>
> 	(512) 832 - 9045
>
>They take VISA, etc.

I'll second this reccommendation!  You can even contact them thru the net.
Very nice fall newsletter Lynne, thanks.

Mike Kenny


Newsgroups: rec.crafts.brewing
From: ulick@michaelangelo.helios.nd.edu (Ulick Stafford)
Subject: Re: Gleaming immersion chiller
Keywords: should I worry? ;-)
Organization: OUC, University of Notre Dame
Date: Mon, 14 Dec 1992 21:48:30 GMT

>In article <1992Dec13.090045.22759@pasteur.Berkeley.EDU> wolo@cory.Berkeley.EDU (Greg Wolodkin) writes:
>>Greetings - 
>>
>>Having put together an immersion wort chiller from 25' of copper 
>>tubing several weeks ago, I noticed the following: 
>>
>>    1) the copper tubing oxidizes when not in use.. when it comes
>>       time to use it, it looks fairly dull and brownish, like 
>>       most copper pipes do.
>>
>>    2) After chilling the wort, the copper comes out gleaming.

This would worry me.  I have a copper tube that never changes color when
I use it to chill my wort.  It stays a dull oxidized color.  If I were 
you I'd check the pH of my water.  It sounds incredibly soft and acidity
could be way too low.  Copper will give off flavor at a certain level, but
really shouldn't dissolve into beer.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: sabat@iccgcc.decnet.ab.com
Newsgroups: rec.crafts.brewing
Subject: Brewing with "soft" water
Date: 15 Dec 92 08:10:56 EST

Does anyone know if brewing with "soft" water (from a home water softener)
versus "hard" water really makes a difference in how the beer will come out.
A friend at work made his first batch using the "soft" water and the beer came
out weak, light, and in general "watered down".  He is making a second batch
but is changing only one thing, using the "hard" water.  I know that water
conditioners such as gypsum are sometimes added to the water when brewing but
I was wondering if any of you in NETland have first hand experience in what he
can expect in this next batch.

Ted		sabat@iccgcc.decnet.ab.com
Newsgroups: rec.crafts.brewing
From: ulick@stravinsky.helios.nd.edu (Ulick Stafford)
Subject: Re: Gleaming immersion chiller
Keywords: should I worry? ;-)
Organization: OUC, University of Notre Dame
Date: Tue, 15 Dec 1992 19:54:33 GMT

In article <jdecarlo.490.724441316@mitre.org> jdecarlo@mitre.org (John DeCarlo) writes:
>In article <1992Dec14.214830.7877@news.nd.edu>
> ulick@michaelangelo.helios.nd.edu (Ulick Stafford) writes:
>
>>>In article <1992Dec13.090045.22759@pasteur.Berkeley.EDU>
>>> wolo@cory.Berkeley.EDU (Greg Wolodkin) writes:
>
>>>>Having put together an immersion wort chiller from 25' of copper 
>>>>tubing several weeks ago, I noticed the following: 
>>>>
>>>>    1) the copper tubing oxidizes when not in use.. when it comes
>>>>       time to use it, it looks fairly dull and brownish, like 
>>>>       most copper pipes do.
>>>>
>>>>    2) After chilling the wort, the copper comes out gleaming.
>>
>>This would worry me.  I have a copper tube that never changes color when
>>I use it to chill my wort.  It stays a dull oxidized color.  If I were 
>>you I'd check the pH of my water.  It sounds incredibly soft and acidity
>>could be way too low.  Copper will give off flavor at a certain level, but
>>really shouldn't dissolve into beer.
>
>While I don't know about the oxides in your beer, any copper released in 
>your wort is likely to be absorbed (used??) by the yeast, according to 
>previous posts on the subject of copper in the wort.

And copper is a fungicide so high concentrations may well be absorbed by
yeast making them sick and then they mutate and ...


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: mark janello <mark.janello@um.cc.umich.edu>
Subject: Re: Help
Date: Wed, 16 Dec 92 21:45:54 EST
Organization: University of Michigan School of Music
X-Useragent: Nuntius v1.1.1d9
X-Xxmessage-Id: <A7555506D8024060@forehead.engin.umich.edu>
X-Xxdate: Wed, 16 Dec 92 02:49:58 GMT

>Subject: Re: Help
In regards to rinsing chlorine sanitizing solution off of things:
I just boil a teapot full of water and let it sit on the stove
while I am brewing.   The little lid (which has certainly
been sterilized by having steam forced through it) keeps out
nasty contaminating critters and it is easy to pour the still-warm
water over sanitized items.
From: tclark@Apple.COM (Tom Clark)
Newsgroups: rec.crafts.brewing
Subject: Kreusening vs. Corn Sugar
Date: 14 Dec 92 20:52:14 GMT
Organization: Apple Computer Inc, Cupertino, CA


Hi all- 

After bottling my first batch, I'm more than ready to begin the next one.
I read the appendix in Papazian about kreusening instead of using sugar or dried malt to prime and it looks pretty straightforward.  I don't see too much 
discussion about this method and I was wondering if anyone had any advice
about it.

thanks!
TC

Newsgroups: rec.crafts.brewing
From: EG4459@uacsc2.albany.edu
Subject: Sierra Neveda Celebration Ale
Organization: University at Albany, Albany NY 12222
Date: Tue, 15 Dec 92 09:46:54 EST

Does anyone have a recipe or source for S.N. Celebration Ale?
 
 
Thanks in advance.
 
 
 
 
 
Newsgroups: rec.crafts.brewing
From: wpns@miki.pictel.com (Willie Smith)
Subject: Re: questions about mead from a beginner
Organization: PictureTel Corporation
Date: Fri, 11 Dec 1992 17:34:09 GMT

In article <1992Dec11.044037.11183@murdoch.acc.Virginia.EDU> dmm0t@holmes.acc.Virginia.EDU (Dave Meyer) writes:
[...]
>For three days after I pitched the yeast, there was very little
>activity - not no activity, but very little.  I decided to take a
>gravity measurement to see if anything was going on.  In the process
>of hauling the carboy into the kitchen, it got shaken up quite a bit -
>when this happened, the airlock started bubbling like mad.

You've probably also noticed that a can of soda will release a lot of
CO2 when shaken, it's the same effect, agitating the liquid will cause
some of the gas to come out of suspension.

In your case, it sounds like your mead might be a tad cool, mead wants
to be fermented between 21 and 26 C (70 to 80 F), and if it's really
cool (say in a basement in the wintertime) it may ferment very very
slowly or even stop for a while.  Regardless of the fact that it took
years to ferment mead traditionaly, with decent temperature control
and modern yeast nutrients, mead will ferment to completion in 2-4
weeks.

Willie Smith
wpns@pictel.com
-- 
Willie Smith     wpns@pictel.com     N1JBJ@amsat.org
"That's the wonderful thing about crayons, they can take
you to more places than a starship."  Guinan - STNG
Newsgroups: rec.crafts.brewing
From: hasn@midway.uchicago.edu
Subject: Getting rid of bucket odors.  Possible?
Organization: University of Chicago
Date: Fri, 18 Dec 1992 16:38:12 GMT

In a few weeks I intend to do my first all grain batch.
First I have gotten two buckets to make a lauter-tun.
However these buckets were used for kosher dill
pickles!!  The smell has lived through an overnight
bleach soak, a weekl baking soda bath soak.  The
smell of pickles just is not going away.  Is it 
hopeless?  Should I get buckets that had non-smell
stuff stored in it?  Or should I just use this bucket.
I would hate to have my first all grain batch be 
Pickled Ale!  Any similar experiences?  Any advice?
Thanks in advance.  
PS Also any good all-grain Pilsner recipes would be
appreciated.  Papazian does not have many "normal"
all-grain Pilsner recipes.
Sheheryar
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: rec.crafts.brewing
Subject: Re: Aeration of wort?
Date: 11 Dec 92 19:40:53 GMT
Organization: MITRE Corporation, McLean  VA

In article <1992Dec11.150044.17232@nsisrv.gsfc.nasa.gov>
 john@ice.stx.com (John DiMarzio) writes:

>I have heard alot of talk on this newsgroup lately about improper aeration 
>of the wort being the cause of stuck fermentations.   Since I
>am about to begin my first batch, I would like to know if anyone has any 
>tips on aerating the cooling wort.  I will be using a 5 gal glass carbouy
>for fermentation.  

I have good luck just pouring the cooled wort into the 6.5 gallon glass 
carboy (no blow-off for me) from a height.  Everything splashes and foams up 
to fill the entire carboy.  I have to let it settle a little to see if I 
really did fill it to the 5 gallon mark.  Even if I siphon into the carboy 
to leave more stuff behind in the brewpot, I still do it from a height, 
through the funnel.

>I have looked for aeration tips in the faq and in Papazian and found none.  
>Papazian says to mix the wort by turning the carboy on its side and 
>rolling it.  Is this sufficient for aeration as well as mixing? 

Yow!  Typical in my mind of the weird and useless advice often found in 
Papazian.  The book should have a big red sign on front reading "CAUTION!  
ADVICE IN HERE MAY BE FOOLISH AND BAD FOR YOU!!!!!!" (Oh, IMHO, of course 
<grin>).

5 gallons weighs a fair amount.  Enough so that I wouldn't fool around with 
trying to slosh it or whatever.  

Not only that, but I wouldn't fool around with glass containers any more 
than I had to, either.

If you get really desperate, put the carboy in your car, strap it in with 
lap and shoulder belts, and drive it around the neighborhood.  This has 
actually worked better than any other system I have tried.  Well, I have 
only done it this way when I brewed at a friend's house (supposedly to show 
them how I do it while they do their first brew themselves and to be there 
to help, though how much help I am is another issue) and brought my primary 
back home in the car.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: golka@bnr.ca
Subject: Re: Dry Hopping Questions...
Organization: Bell-Northern Research
Date: Wed, 16 Dec 1992 18:26:53 GMT

In article <23200001@hpkslx.mayfield.HP.COM> russ@hpkslx.mayfield.HP.COM (Russ
Lown) writes:
>Hi all,
>
>I've noticed in a lot of the recipes posted here, dry hopping is involved.
>I would like to try dry hopping, but i'm not sure of the process.  
>
>My main question deals with risk of infection from the hops.  Do i have
>to sterilize the hops before i add them to the secondary, or will the
>alcohol content of the secondary eliminate this risk?
>
>Is it better to use hops in pellet or leaf form?
>
>Maybe some of you whom have "dry hopped" could tell me what method you use.
I I use hop pellets. I put the pellets into  few ounces of vodka
  in a wine glass, cover with saran wrap, and nuke it on high until I'm afraid
the 
  saran is going to burst.Then I let it cool, and add it to the secondary.
  Because they are pellets, there is no problems with cloggin siphons etc.
  They evetually settle to the bottom.

Bill Crick  ->   Brewius, Ergo Sum!
Newsgroups: rec.crafts.brewing
From: g1400023@nickel.laurentian.ca
Subject: need help with sulfate in a mead
Organization: Laurentian University
Date: Sun, 13 Dec 1992 07:53:35 GMT

Hello everyone,                                               
                                                                                
This is the first time asking for help from this forum, because this is the    
first mead I have brewed. My questions:

I made a Kiwi Cranberry mead that I have some questions about. I made this 
mead in October of this year and have been aging it in a carboy [I was lead 
to believe that you had to wait 6 months before you could bottle it]. Last 
month I noticed a white fuzz growing on the top of it. At this point I was 
afraid of losing it, so I added 1 Campten tablet [I believed a still mead 
was better than no mead]. Everything was going fine until today, it was 
clearing nicely and it had a nice orange colour. That is until I tasted it, 
it has an alcohol conc. of 15% but all I could taste was sulfate. 

1) Will this taste disappear with time in the bottle?
2) Should I wait for this taste to disappear before I bottle?
3) Did I make a mistake in using a Campten tablet and should you never 
sulfate a mead?
4) Will multiple rackings cause the sulfate taste to disappear?

Thank you for your help

Carlo Fusco
g1400023@nickel.laurentian.ca
From: king@dciem.dciem.dnd.ca (Stephen King)
Newsgroups: rec.crafts.brewing
Subject: Re: Gleaming immersion chiller
Date: 17 Dec 92 17:44:41 GMT
Organization: Defence and Civil Institute of Environmental Medicine

In article <1992Dec15.230444.15794@spdc.ti.com> holloway@epcot.spdc.ti.com (Tom Holloway) writes:
> ... Perhaps stainless 
>steel tubing would be a better material for wort chillers. Does anyone know a 
>good source of SS tubing $$^(?

Can't help you there, but I would like to suggest using glass tubing for a
wort chiller. I have an old lab condensor that I'm going to try. Although
the length of the inner glass spiral is not great, I am hoping that
circulating ice water through the outer sleeve (via an aquarium pump) will
do the trick. Anyway, it should be possible to get a neon sign company to
make up a long glass chiller - any comments?

-- 
                       Se non e` vero, e` ben trovato 
     ...{utzoo|mnetor}!dciem!dretor!king        king@dretor.dciem.dnd.ca