HDTenEightyP/NetNews huggingface dataset:
From: mcvey@mpr.ca (Iain McVey)
Subject: Whoops!  Sulphite solution fell into secondary
Organization: MPR Teltech Ltd., Burnaby, B.C., Canada
Date: Thu, 5 Nov 92 23:08:43 GMT

I just moved my first batch from the primary to the secondary, and as I attached the airlock, I
am pretty sure, some of the sulphite solution leaked into the carboy with the beer.  Is this a (big)
problem?  Please tell me I haven't screwed up already.

On another note, I used a Baron's beer kit (IPA), and it had gelatin finings to add to the
secondary.  What the heck are these for?

- Iain -
-- 
Iain McVey (mcvey@mpr.ca)      | "Join the army, they said, see the next
Software Designer              |  world..." - Carry on up the Kyber
MPR Teltech Ltd.               | "This bottle of whisky is awful.  I'll be
8999 Nelson Way, Burnaby, BC   |  glad when it's done" - One Scot to another
Newsgroups: rec.crafts.brewing
From: reb@Ingres.COM (Phydeaux)
Subject: Re: transporting homebrew
Reply-To: reb@Ingres.COM (Phydeaux)
Organization: E 4th St Home For The Overeducated Underemployed - Chicago Div.
Date: 9 Nov 92 22:53:58 GMT

> smiller@jekyll.eng.uci.edu (Scott Miller) writes:
>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).

I just  pack it in my  carry-on luggage and I've  never had a problem.
Nobody says  a word about  it.  I've  also  checked  cases of  wine as
baggage  but I'd  be  less inclined  to  do  that   again for fear  of
breakage.
					reb
Newsgroups: rec.crafts.brewing
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Subject: Re: Wyeast 1214 Belgian Ale question
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University
Date: Sun, 8 Nov 1992 00:47:10 GMT

In article <1992Nov7.231549.3169@tfs.com> brennan@tfs.com (Brennan Hildebrand) writes:
>I was wondering whether or not the Belgian Ale yeast produced by
>wyeast might contain any of the true Belgian wild yeasts, Brettanomyces
>Bruxellensis and/or Brettanomyces lambicus.  I don't suppose they do, but
>I was interested in making some lambics and true krieks and thus am
>looking for cultures of these yeasts.
>
>If anybody has had any luck getting clutures of these yeasts, or knows if
>the wyeast 1214 contains them, please let me know,
>
>thanks
>-brennan
>brennan@tfs.com
>-- 
>+------------------------------------------------------------------------------+
>| Brennan Hildebrand                                              oo           |
>| brennan@tfs.com                                            o oooooooo        |
>|                                                   oooo  ooooooooooooooooo    |


I have cultivated the yeast from #1214, and it produces the
characteristic trappist flavor. It appears to be a single strain.

Pierre

Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
From: jharres@doc.bmd.trw.com
Newsgroups: rec.crafts.brewing
Subject: Odd fermentation
Date: 12 Nov 92 15:18:43 MST

I built a simple batch using Geordie's Gold Medal Export and a can of 
Alexander's pale malt extract.  Added 1 oz Cascade at end of 1 hour
15 minute boil (Irish Moss for last 15 minutes).  Added to 3.5 gallons
of cool water in plastic bucket.  Rehydrated two packets of Muton &
Fison yeast and added to fermentor. I don't know the temperature but it
lower than 90 degrees F (No flames, I couldn't find my thermometer).
It fermented vigorously for 24 hours after which it went dead (1 bubble
every 15 to 20 minutes).  Fearing an air leak I siphoned it to a carbouy and
installed an airlock.  No change in bubble rate.  Added 1/2 cup corn 
sugar (in boiled water) and the fermentatin took off.  It was all quiet
within 24 hours.  I figured it was done.  Remembering I didn't add any
hops to the secondary ferment, I opened it and started adding Cascade
pellets.  With only a dozen or so small pellets added, the ferment
took off, with much foaming (froth and hops debris going out the top. 

So finally.....Why did the hops appear to start the fermentation again?  
Any suggestions as to why the short ferment (other than temperature)?


Thanks
Jim            jharres@doc.bmd.trw.com

Newsgroups: rec.crafts.brewing
From: root@sanger.chem.nd.edu (Doctor Math)
Subject: Mackeson clone in Cat's Meow II
Summary: Anyone made this? (page 5-2)
Keywords: gravy browning
Organization: University of Notre Dame
Date: Mon, 9 Nov 1992 15:40:20 GMT

The recipe (page 5-2, from issue #244, 9/1/89) calls for 8 oz. gravy
browning. This seems like a funny thing to put into beer, considering
that gravy browning contains things like celery and onions. Anyone out
there had experience with this recipe? I attempted to contact the
author (Marty Albini) using four different interpretations of the
given address (it's a bang path, how quaint), and got bouncy-grams each
time (all for different reasons, too). I know I shouldn't worry this 
much (it's supposed to be homebrew, right? :), but I don't want to
end up with a batch of beer too strange to drink.

thanks, all
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Celis White
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Distribution: ba
Date: Mon, 9 Nov 1992 18:41:52 GMT

Pacific Coast in Oakland (910 Washington) has Celis White on tap.

Get it while it lasts!

gak

---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4

  ####    ####
 #    #  #    #                            Shark attack!
 #       #    #                            Aaaaaaaaaaaa!
 #  ###  #    #                            Get out of the water!
 #    #  #    #
  ####    ####

Newsgroups: rec.crafts.brewing
From: john.fix@hardgood.com (John Fix) 
Newsgroups: rec.crafts.brewing
Subject: MOLDY BEER!!!!
Date: 6 Nov 92 05:18:00 GMT
Distribution: world
Organization: Hardgoods East BBS - Eastchester, NY (914) 961-8749
Reply-To: john.fix@hardgood.com (John Fix) 

-> We brewed a batch of beer last Saturday and things went all right.
-> problem came when it was time to put the top onto the carboy.  The
-> top slipped into the carboy - and who knows - maybe it was
-> contaminated.  Well a two days later, there seems to be some mold
-> growing on the top of the brew.

What's it look like now?  Is this your first batch?  The early signs of
fermentation appear as white patches floating on the surface of the
wort, and build up to full fermentation activity.  If the fermentation
began by this time, odds are you're probably ok, although there may be
<some> contamination from the top falling in the wort.

Generally, you wouldn't see such an obvious sign of contamination (i.e.
mold growing all over the place) but would experience problems with
flavor and/or clarity further along in the fermentation and bottling
process.  Next time, sanitize the top (and everything else which will be
in the vicinity of your beer), so you won't have to worry.

                                  -= John =-
                                                                                                                        
Newsgroups: rec.crafts.brewing
From: watson@pioneer.arc.nasa.gov (John S. Watson - FSC)
Subject: Sumerian Sign of Beer?
Organization: NASA Ames Res. Ctr. Mtn Vw CA 94035
Date: Thu, 5 Nov 1992 21:21:04 GMT


Today's paper [San Jose Mercury News, Nov 5, page 5A, taken from 
the New York Times] has an article summarizing an article that 
is in today's journal "Nature", about a 5000 year old brewery
archaeologists have found in Iran.   Supposedly it is in the
same site as the oldest winery, at ruins called Godin Tepe.

Anyway, what caught my eye in the article was the sentence: 
"One of the most common pictographs in Sumerian ruins 
is the sign for beer, which shows linear markings
within a jar."

Since I haven't seen the original Nature article, 
could someone post an ASCI representation of this 
Sumerian symbol for beer?  I thought it might
be a neat thing to incorporate into a homebrew label.

Thanks,
John
John S. Watson, Civil Servent from Hell          ARPA: watson@ames.arc.nasa.gov
HOMEBREW NAKED! --- Ursus cerevisiae nudium  (The Bare Beer Bear)

#include <stddsclm.h> 
Newsgroups: rec.crafts.brewing
From: wljohnso@nyx.cs.du.edu ()
Subject: I Need Your Help!
X-Disclaimer: Nyx is a public access Unix system run by the University
	of Denver for the Denver community.  The University has neither
	control over nor responsibility for the opinions of users.
Organization: Nyx, Public Access Unix at U. of Denver Math/CS dept.
Date: Thu, 12 Nov 92 06:58:17 GMT


(Thanks to all the folks in alt.beer for steering me here)

I am currently working on an article on home brewing beer (and other such
drinks) and would like some input from you.  This is not just idle
research I will try and use any information I get!  Plus send you a copy
of the article when it is finished in a few weeks.

1. Your full name (standard journalism question)
2. How you got started brewing your own.
3. Why?
4. Where can I/someone find out more information on home brewing beer?
5. Any annecdotes/stories of your experiences brewing you want to share.
6. Do you prefer home brew or beer you buy in stores?
7.  What techniques you use
8. Anything else YOU find interesting and would like to see in an article
about home brewing.

Thanks!  I will be grateful if you take a few minutes out of your time and
help me out!

So please e-mail your replies to me, though I will also scan this group
everyday, just incase..

Send responces to: wljohnso@nyx.cs.du.edu

-------------------------------------------|
| William "Wes" "Arrr!" "Golden Earring"   |
| "Gener" "Sierra" "Mohican" "Mr. Kamikazi"|
| "Bite Me" "Deal With It" "Sentri" Johnson|
-------------------------------------------|
Just shake your wings and fly!

Newsgroups: rec.crafts.brewing
From: andy rogers <rogers@ial3.jsc.nasa.gov>
Subject: Re: Brewing smells
X-Xxdate: Thu, 12 Nov 92 22:56:10 GMT
Organization: Lockheed Engineering
X-Useragent: Nuntius v1.1.1d12
Date: Thu, 12 Nov 1992 23:00:12 GMT

In article <1992Nov12.093750.3156@nic.csu.net> Steve Mitchell,
steve@caticsuf.csufresno.edu writes:
>Am I crazy, or do other homebrewers smell their latest
>batch for days after they brew.  I can smell that lovely
>malt sweetness as I sit at work (not at home), and I know
>it's not on my hands or clothes.
>
>I'm convinced that it's a psychological thing..
>
>--steve

you're not crazy and it's not psychological. anytime you're in proximity to
the aroma of cooking wort for any extended period (as little as 30 minutes),
the aroma particles that enter your nose actually attach to the walls inside
your nose and sinuses. as you breath in, some detach and circulate through the
entire system including the mouth and as you breath out it goes back past the
olfactory nerves. the particles take several days to completely detach and
dissipate. thus the scent lingers within your body without bothering anyone
else. unfortunately, having a cold will expedite the dissipation as the mucous
flows along the walls and you won't even get to smell it.

andy
----
Newsgroups: rec.crafts.brewing
From: calondis@meaddata.com (David Calondis)
Subject: Re: Foam in bottles
Organization: Mead Data Central, Dayton OH
Date: Tue, 10 Nov 1992 15:27:47 GMT
Distribution: na

In article <1992Nov10.070400.19571@ucsu.Colorado.EDU>, pieper@ucsu.Colorado.EDU (John Pieper) writes:
|> Sorry if this is an FAQ, but is it normal for beer to foam in the bottle
|> when bottling?  This happened with the two batches I've made so far.
|> Fermentation was definitely completed both times.  The first time I had
|> air bubbles in the hose and thought that might be the cause, but taking
|> care to exclude bubbles the second time made little difference.  Is this
|> caused by siphoning too fast or is it inevitable?
|> 
|> The first batch turned out just fine, BTW (the second is still aging).
|> -- 
|> John Pieper                         pieper@ucsu.colorado.edu
|> Dept. of Physics                   "Any deviation will result
|> University of Colorado at Boulder   in termination" -- the Mgt.

Are you placing the end of the filler tube at the bottom of your 
bottle?  I just used a Phil's Philler on my last batch and it made
filling bottles a lot easier (ie. time/effort saver)...
-- 
+---------------------+---------------------------------------------+
|   David Calondis    | Opinions, comments, snide remarks are my    |
|  Mead Data Central  |   own and not that of MDC...                |
|    P.O. Box 933     +---------------------------------------------+
| Dayton, Ohio  45401 |  Work to eat, eat to live,   __o      __o   |
+---------------------+    Live to bike,           _,\<,_   _,\<,_  |
|calondis@meaddata.com|      Bike to work!        (_)/ (_) (_)/ (_) |    
+---------------------+---------------------------------------------+
From: john.fix@hardgood.com (John Fix) 
Newsgroups: rec.crafts.brewing
Subject: BOTTLING TIME YET?
Date: 6 Nov 92 05:24:00 GMT
Distribution: world
Organization: Hardgoods East BBS - Eastchester, NY (914) 961-8749
Reply-To: john.fix@hardgood.com (John Fix) 

-> I guess, but is it okey to bottle if bubbles are still being
-> produced? Another silly question is how would one fill the hydrometer
-> tube with beer without contaminating the beer?

Use your hydrometer..... don't go by the bubbles, except for a general
evaluation (i.e. not many bubbles, guess I should take a reading).  I
use a turkey baster (available in your kitchen or any hardware,
housewares store), and it takes about three or four baster-fuls for the
common hydrometer tubes to have enough for a true reading.  DON'T PUT
THE SAMPLE BACK!!!  I usually drink some of it.... helps to see how
things are going along.

                                  -= John =-
From: john.fix@hardgood.com (John Fix) 
Newsgroups: rec.crafts.brewing
Subject: "TWIST-OFF" BEER BOTTLES
Date: 7 Nov 92 17:33:00 GMT
Distribution: world
Organization: Hardgoods East BBS - Eastchester, NY (914) 961-8749
Reply-To: john.fix@hardgood.com (John Fix) 

-> 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.

                                  -= John =-
From: kral@hplabsz.hpl.hp.com (Joseph Kral)
Newsgroups: rec.crafts.brewing
Subject: Re: Homebrew supply catalogs
Date: 9 Nov 92 22:50:18 GMT
Distribution: rec
Organization: Hewlett-Packard Laboratories Palo Alto,CA

In article <BIANCO.92Nov9144328@buttercup.cs.odu.edu> bianco@buttercup.cs.odu.edu (David J. Bianco) writes:
>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!
>
>--

Pick up an issue of the 'Celebrator' newspaper.  Most homebrew stores and some
liquor stores give them away.  It is full of advertisements for mail order 
companies.  If you can't find one; P.O. Box 375 Hayward, CA. 94543.
Tel. 510/670-0121
Fax. 510/670-0639
CompuServe. 70540,1747

Joe.
Newsgroups: rec.crafts.brewing
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Brewing smells
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Fri, 13 Nov 1992 16:43:22 GMT

In article <92317.155010U21187@uicvm.uic.edu> <U21187@uicvm.uic.edu> writes:
>In article <1992Nov12.093750.3156@nic.csu.net>, steve@caticsuf.csufresno.edu
>(Steve Mitchell) says:
>
>>Am I crazy, or do other homebrewers smell their latest
>>batch for days after they brew.  I can smell that lovely
>>malt sweetness as I sit at work (not at home), and I know
>>it's not on my hands or clothes.
>
>     Even better is sniffing the CO2 as it bubbles through the vaporlock
>the first two or three days of fermentation, especially from a dark stout.
>Positively intoxicating! Yeast fart: There's nothing like it! :-)

WONDERFULL!!!

I've always grossed out friends and family by telling them what they're
drinking is yeast pee.  Now I can tell them the bubbles are yeast
farts.  Thank you, thank you, thank you!   :)

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
Newsgroups: rec.crafts.brewing
From: rpeck@pure.com (Ray Peck)
Subject: Disgusting additives allowed in commercial beer
Organization: Pure Software, Los Altos, CA
Date: Tue, 3 Nov 1992 21:23:22 GMT


A while back, someone posted a list of allowable additives that
commercial breweries can put in their beer without listing them on the
label.  I seem to have lost this list.  Could someone repost?  Thanks.


-- 
Ray Peck						rpeck@pure.com
Pure Software						415-903-5100
2111 Grant Road
Los Altos, CA, 94024
From: olson@husc9.Harvard.EDU (Charles Olson)
Newsgroups: rec.crafts.brewing
Subject: Re: "twist-off" beer bottles
Date: 6 Nov 92 01:51:14 GMT
Article-I.D.: husc3.1992Nov5.205115.17148
Distribution: world
Organization: Spam-On-A-Rope Inc.

In article <92310.180221U30585@uicvm.uic.edu>, U30585@uicvm.uic.edu 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?

They seem to work OK in my experience... used some bottles in my last batch
that I didn't notice were twist-off until I drank the stuff (was real sur-
prised to find Sierra Nevada uses twist-off).  They even twisted off, and
carbonation was fine.  As always, your mileage may vary.

-- 
-Chip Olson. | olson@husc.harvard.edu | ceo@{gnu.ai,silver.lcs}.mit.edu 
"Yes, to dance beneath the diamond sky with one hand waving free, silhouetted
by the sea, circled by the circus sands, with all memory and fate driven deep 
beneath the waves; let me forget about today until tomorrow"  -Bob Dylan.
Newsgroups: rec.crafts.brewing
From: brennan@tfs.com (Brennan Hildebrand)
Subject: Wyeast 1214 Belgian Ale question
Organization: TRW Financial Systems
Date: Sat, 7 Nov 1992 23:15:49 GMT

I was wondering whether or not the Belgian Ale yeast produced by
wyeast might contain any of the true Belgian wild yeasts, Brettanomyces
Bruxellensis and/or Brettanomyces lambicus.  I don't suppose they do, but
I was interested in making some lambics and true krieks and thus am
looking for cultures of these yeasts.

If anybody has had any luck getting clutures of these yeasts, or knows if
the wyeast 1214 contains them, please let me know,

thanks
-brennan
brennan@tfs.com
-- 
+------------------------------------------------------------------------------+
| Brennan Hildebrand                                              oo           |
| brennan@tfs.com                                            o oooooooo        |
|                                                   oooo  ooooooooooooooooo    |
Newsgroups: rec.crafts.brewing
From: hpeyerl@novatel.cuc.ab.ca (Herb Peyerl)
Subject: Re: Cat2up.. Where? (Followup and summary)
Organization: "NovAtel Communications Ltd. Calgary, Alberta, Canada"
X-Newsreader: Tin 1.1 PL5
Date: Tue, 10 Nov 1992 14:04:43 GMT

John DeCarlo (jdecarlo@mitre.org) wrote:
: It would help if you read the intro stuff in the HBD.  The homebrew archives 

(Wow.. Maybe you should have another homebrew...)

Anyways, in summary, everyone told me that ``sierra.stanford.edu'' now
holds the archives and I should somehow have assumed that Cats Meow
would suddenly end up there... Someone kindly hinted that I should have
used Archie to find it; which I guess would have been the prudent thing
for me to do...  Anyways, thanx for all the help... I'll be getting
that tut-sweet (sp?)...

I also think some people on here should take Charlies advice and Relax,
don't worry, etc....... Holy touchiness batman...

--
"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.  |
From: us279764@mmm.serc.3m.com (Philip . Miller)
Newsgroups: rec.crafts.brewing
Subject: Peristaltic Pump
Date: 12 Nov 92 19:41:52 GMT
Organization: 3M Company

Does anyone know where to get a peristaltic pump for cheap?

Phil
pmiller@mmm.com
Newsgroups: rec.crafts.brewing
From: damico@bronze.ucs.indiana.edu (bill d'Amico)
Subject: homebrew society meeting
Organization: Indiana University
Distribution: iu
Date: Tue, 10 Nov 1992 18:24:42 GMT

The November meeting of the Saint Gambrinas Benevolence Society will
convene at 3:00 PM on Sunday November 15 at Bruce Cassal's house. Bruce
lives at 8621 W vernal Pike. Take Whitehall Pike (W 3rd/ SR 48)
approximately 4 miles past Highland Village. Cross the bridge over
Richland Creek and immediately turn right on Vernal Pike. Go 1 mile East
on Vernal, until you get to the first house on the right.

There will be a tasting/judging of Strong beers (eg bock, barley wine).
If you are bring beers for formal tasting please bring two bottles. 

IU brewers are encouraged to attend, and to get their names and
addresses on the Saint Gambrinas Benevolence Society mailing list. (this
means you, Biology department brewers - plus any others out there. 

For more info contact Bruce Cassal at 876-5422. 

--
bill d'Amico                  | The highest that a man can attain is to 
damico@bronze.ucs.indiana.edu | be able to do  - Georg Gurdjieff
Newsgroups: rec.crafts.brewing
From: wodarz@panther.mot.com (Dennis Wodarz)
Subject: Wyeast 2112
Reply-To: wodarz@panther.mot.com
Organization: INFO Enterprizes (A Motorola Company)
Date: Thu, 12 Nov 1992 22:18:06 GMT

I found a package of Wyeast that did not have any of the boxes checked on the pre-printed package. Instead someone had hand written 2112 or 2012 (can't tell)
on it. There was no description. What kind of yeast is this?  Is there a
complete list of the yeasts that Wyeast offers available someplace. Descriptions of
the various yeast characteristics would also be useful.

---

	Dennis Wodarz
	wodarz@panther.mot.com

	INFO Enterprises (A Motorola Company)
	3260 N. Colorado St.
	Chandler, AZ 85225

	602 545-6360
	602 545-6353 FAX
From: wolfgang@cats.ucsc.edu (Robert Frank Dougherty)
Newsgroups: rec.crafts.brewing
Subject: Re: cleaning wort chillers
Date: 10 Nov 1992 16:45:11 GMT
Organization: University of California; Santa Cruz
NNTP-Posting-Host: am.ucsc.edu


In article <1do7e3INNcso@master.cs.rose-hulman.edu> operstk@HYDRA.ROSE-HULMAN.EDU writes:
>What is the best way to clean a copper wort chiller? Does bleach react 
>strangely to copper?
>
>				Thanks in advance,
>						Steve
I just clean mine with soapy water after use.  To sterilize it, I remove
the vinyl tubing and pop the chiller in the oven and bake it at about 350F
for about 20 minutes.  I do this when I start brewing and just leave it
in the oven until I'm ready to use it.  If I time it right, the copper is 
cooled enough to touch it when I need it.  (I figure a just-used and not
opened oven is the most sterile place in my house!)
NOTE: I use an immersion cooler.

-Bob Dougherty
wolfgang@cats.ucsc.edu

Newsgroups: rec.crafts.brewing
From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
Subject: University Brew Clubs
Organization: George Mason University, Fairfax, Virginia, USA
Distribution: usa
Date: Wed, 11 Nov 1992 21:45:17 GMT

 I'd like some advce from my fellow netbrewers.  I and a 
friend are attempting to start a brew club here at our
university in Fairfax, Va.  We are running into major flack
from the coat and tie types who feel that the club will merely be 
a forum for chugging beer.  I'd like to hear from some people
who have some concrete experience in startign beer clubs on
college campuses.  Especially in the area of how you worded
your charters, your experiences with the Drug Awareness groups, 
as well as anything else you feel is relevant.


Thanks.

-- 
Andrew McMichael
George Mason University
Fairfax, Va
amcmicha@gmuvax2.gmu.edu
Newsgroups: rec.crafts.brewing