HDTenEightyP/NetNews huggingface dataset:
From: jamys@yoyo.cc.monash.edu.au (David Godley)
Subject: Re: ancient beer
Organization: Monash University, Melb., Australia.
Date: Wed, 27 Jan 1993 04:51:14 GMT

In <1993Jan25.151011@is.morgan.com> spgo@is.morgan.com (Stefan Goellner) writes:

>An unreferenced person tells a tale of archaeologists getting together,
>analysing residue and making an undrinkable beer. Rick Meyers then chimes
>in and claims that the beer was a) good b) it was Fritz Maytag who did
>this and c) he had a recipe. Not to be overly sarcastic here, but could it
>be that these were two different events, considering that none of the info
>matches?

>Just curious...

Well, I go away for a few days and ....
OK I was that "unreferenced" person.  I don't know why but everyonce in a
while my postings get slightly mutated....

Stefan is right, or I remember incorrectly (which is also possible)
The  experiment that I remember (assuming that I remember it correctly was
based on residues found somewhere in Northern Africa (I think it was at a
site now within the bounds of the Sahara) not Sumeria.

I cannot find the details any more but as I remember it.  The group looked at
pollen types within the residues and deduced from there. They definitely
did not have a "recipe" to go from.  

Sorry to have cause a bit of a stir over this.....
			
						David

-- 
_____________________________________________________________________________
David Godley: c/- Tech. Services, Main Library, Monash University,
	          Clayton 3168 AUSTRALIA
jamys@yoyo.cc.monash.edu.au			davidg@vaxc.cc.monash.edu.au 
Newsgroups: rec.crafts.brewing
From: jwsb@netcom.com (Justin Broughton)
Subject: Cats_Meow II - Best Batch designation
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Mon, 25 Jan 1993 03:11:44 GMT

I have tried sending this directly to Lutzen/Stevens, but the mail bounced.

I am curious about the "BEST BATCH" designation in the Cat's Meow recipe
book (II). Is this an indication that more than the originator has tried the
recipe and found it to be especially good, or is this a designation specified
by the originator.

Thankyou in advance.

Justin Broughton
From: atl@suzuki.kpc.com (Drew Lynch)
Newsgroups: rec.crafts.brewing
Subject: Re: using steel cut oats in stout
Date: 22 Jan 93 23:19:34 GMT
Distribution: na
Organization: Kubota Pacific Computer

In article <1993Jan22.165448.12858@europa.asd.contel.com>, rogers@ssvax.ndhm.gtegsc.com (John Rogers) writes:
|> Stefan Yen Chakerian (schaker@centauri.unm.edu) wrote:
|> : elwin@gamma.DOMAIN.NOT.SET (Lawrence E. Brown) writes:
|> : 
|> : I made a mostly extract oatmeal stout the other day with 1.5 lbs
|> : steel cut oats.  I mashed them with 2 lbs 6-row, but didn't check
|> : for conversion.  
|> 
|>   In HBD someone mentioned using Quaker oats, anyone have any
|>   experience using these type of oats (original or instant)?

  I'll tell ya in a couple of weeks.  I recently started a whole grain
batch loosely based on  Papazians Uckleduckfay Oatmeal stout.  I used
1.5 lbs of "Quick" Quaker oats.

-- 
+------------------------------+ Andrew Lynch, atl@kpc.com
| Congratulations, Bill and Al | Kubota Pacific Computer Inc. Santa Clara, Ca.
| Now, don't screw it up!      | (408)748-6345
+------------------------------+ Disclaimer: This is me, not them.
Newsgroups: rec.crafts.brewing
From: amead@s.psych.uiuc.edu (Alan Mead)
Subject: Re: Sam Adams recipe?
Organization: UIUC Department of Psychology
Date: Thu, 21 Jan 1993 04:18:36 GMT

weyland@sn.jsc.nasa.gov (WEYLAND,MARK) writes:

>After all the negative words concerning Sam Adams I hope I don't get flamed 
>off the planet for requesting recipes to approximate their beer or one with 
>a similar taste.  I am new to homebrewing (1 batch so far) and as of yet 
>can not make a true lager, so I hope there are some recipes for ales which 
>have this taste.  Please Email responses.  Thanks in advance.

*I* like the beer.  And, hey, I haven't been sued yet.

I'm apparently on some list (Flemming's Winery (217)354-4555) and this
came in the mail.  They're selling the M&F Kit for $9.24 instead of
$10.24 "in celebration" :)  I haven't tried this yet, but I will
probably head down there this weekend to buy the stuff.

I hope you get a whiter, lasting-er head than the real SA.

                  Samuel Adams Taste-Alike Beer

For 5 gallons:

INGREDIENTS

1 can Munton & Fison Premium Kit
1 Packet yeast (under cap)
2  1 lb. packages Amber DME
1  1 oz package Hallertauer hop pellets
1  1 oz package Tettnang hop pellets
1 cup corn sugar (for priming)

DIRECTIONS

Remove label from Kit and stand in warm water for 15-20 minutes. 
In a pot sufficient to boil 2 gallons of liquid, empty DME.

Open can of malt and empty contents into pot onto DME.

Using one gallon hot water, rinse out can and add to pot.

Turn on heat and carefully bring to a boil.  Ass package of
Hallertauer hops,  Adjust heat and simmer for 20 minutes.

Add Tettnang hops and simmer for 10 minutes.

Meanwhile, put 4 gallons cold water into primary fermenter.  When
boil is complete, empty hot wort into cold water.  When
temperature reaches 80 degrees Fahrenheit, open yeast and
sprinkle onto surface of the wort and cover tightly.

Place fermentation lock with water in lid.

Allow beer to ferment for four days in primary fermenter, 
Transfer to clean secondary fermenter and allow to ferment for an
additional ten to fourteen days.

Syphon beer from secondary fermenter into clean bottling bucket. 
Dissolve priming sugar in a small amount of beer and add to
bottling bucket.  Fill clean bottles and cap.  Let stand for five
days at room temperature and then move to a cool place.

Beer will be carbonated in three weeks and will improve for
several months.
Newsgroups: rec.crafts.brewing
From: bcronk@bnr.ca (Bryan Cronk)
Subject: Re: HELP - Chocolate Stout
Keywords: stout chocolate
Organization: Bell-Northern Research, BNR-RTP 
Date: Thu, 21 Jan 1993 21:31:26 GMT

In article <1993Jan20.144906.25936@rchland.ibm.com>, james@rchland.vnet.ibm.com (James White) writes:
|> In article <mfuhr.727494946@cwis>, mfuhr@cwis.unomaha.edu (Michael Fuhr) writes:
|> |> Can anyone make recommendations on the use of chocolate in brewing
|> |> a stout?
|> |> 
|> |> --
|> |> Michael Fuhr
|> |> mfuhr@cwis.unomaha.edu
|> 
|> 
|> I may be silly here, but I thought the chocolate in a stout was chocolate
|> malt.  I typically use 1/2 lb to 1 lb steeped in my batches.
|> 
|> -- 
|> 
|> James White 

Yes, chocolate malt, but there are several recipes that I have seen that use
unsweetened bakers chocolate in stouts and porters.  I brewed my first 
porter a few weeks ago - a variation on Papazian's recipe that calls for
the kitchen sink.  My variation is a partial mash:

2 lb Pale Ale malt
1 lb Munich malt
1/2 lb 80L Crystal
1/4 lb Chocolate malt
1/4 lb Black Patent malt
3.3 lb American Classic Amber extract syrup
3 lb Dutch DME (I don't know the brand, but it is high in dextrins)
1/2 lb brown sugar
2 oz fresh grated ginger
1/2 inch brewers licorice
3 oz unsweetened bakers chocolate
1 oz Brewers gold (8.5 %alpha) hops - bittering
1 tsp Irish moss
2 pkg dry whitbread yeast
O.G. 1.064
S.G. 1.018

5Q mash water, 2 1/2 (?) G Sparge water
mash in at 138F, brought to 155F for 1 hr., mash out at 168F

Added extracts and sugar and brought to boil.
Added the ginger, licorice, chocolate, and hops after boil started.  I
was afraid that the chocolate would burn on the bottom of the boiler,
so I set each 1 oz piece on my stiring spoon and dipped gently in the
wort until they melted.

The real interesting thing about the brew was that after pitching, a 
thick bubbly layer of stuff formed on the surface of the beer in the
carboy almost immediately after fermentation started, and never left,
even after I expected the Kraeusen to fall.  There was the usual amount
of activity in the beer, but never more than an inch of Kraeusen.

The good thing was that after racking to my secondary carboy, I left
most of the stuff that was sitting on the surface in my primary, and 
almost all of the rest in my secondary when I racked to my bottling
bucket.

I primed with amber DME, and the results even after only two weeks
are wonderful, however there is still a small layer of this sediment
even in the bottle at the surface of the beer.  Has anyone else had
a similar experience with chocolate?

Anyway, I'm pleased with the results, and believe that this beer will
only get better with age.

Cheers, Bryan

------------------------------------------------------------------------
Bryan Cronk   BNR, Inc., Research Triangle Park, NC   
(919) 991-7598 (W)   (919) 528-3375 (H)

"I came to Casablanca for the waters"
"But we're in the middle of a desert"
"I was misinformed"
------------------------------------------------------------------------
Newsgroups: rec.crafts.brewing
From: miked@wrs.com (Mike Deliman)
Subject: Re: Aluminum Pots: good or bad
Keywords: Aluminum, Forgetfullness, Alzheimer`s, BEER
Organization: Entropy
Date: Thu, 21 Jan 1993 20:11:36 GMT

In article <C167u0.AHx@wrs.com> gak@wrs.com writes:
>In article 17587@lmpsbbs.comm.mot.com,  (David Ingham) writes:
>>What's the story on Aluminum pots to boil your wort? If they are bad, why? 
>
>I use an aluminum pot to mash and to boil, and I'm not dead yet.
>
>have fun
>gak
>
>---
>Richard Stueven       AHA# 22584 |----------| O sibili, si ergo
>Internet:            gak@wrs.com |----GO----| Fortibus es inero
>ATTMAIL: ...!attmail!gakhaus!gak |---SHARX--| O nobili, deus trux
>Cow Palace:            107/H/3-4 |----------| Vatis inem?  Causan dux.
>

I use a large (32 qt) aluminum pot for my boiler tun, and I...
(forgot what I was gonna say ;-)...

"With Alzheimer's, every day is a new beginning" 	-miked 8-)

P.S. Aluminum has been conclusively CLEARED from being a cause of Alzheimer's in clinical
tests. The previous reports were based on correaltion, not causation.
-- 
------------------------------------------------------------------------------
  Mike Deliman, 800-USA-4WRS, FAX 510-814-2010, WRS 2400bd BBS: 510-814-2165
        email:  miked@wrs.com (inet)  or [sun,uunet]!wrs!miked (uunet)
   Snail Mail:  Wind River Systems, 1010 Atlantic Ave, Alameda CA 94501 USA
From: kludge@grissom.larc.nasa.gov (Scott Dorsey)
Newsgroups: rec.crafts.brewing
Subject: Re: Water (Ionic Exchange)
Date: 25 Jan 1993 15:32:58 GMT
Organization: NASA Langley Research Center and Reptile Farm
Distribution: world
NNTP-Posting-Host: grissom.larc.nasa.gov

In article <1k0l88INN69j@mailgzrz.TU-Berlin.DE> jockagid@w350zrz.zrz.tu-berlin.de (Joachim Schuering) writes:
>
>I promised someone to get the address of a manufacturer of household
>ionic exchange columns to soften his brewing water.
>
>SORRY, but I lost your address! Anyway, it may be interesting for others, too.
>
>          BRITA USA Inc.
>          P.O.Box 24305
>          Oakland, CA. 94623-1305
>          Tel.: (416) 510 271 1642

I recommend the Brita units.  They are very cheap (about $8 for the column
itself, which should be replaced every 32 gallons), have a reasonable rate
of flow for household use, and dramatically reduce the amount of skunky
and chlorine tastes in the county water out here.
--scott
From: kludge@grissom.larc.nasa.gov (Scott Dorsey)
Newsgroups: rec.crafts.brewing
Subject: Re: Aluminum Pots: good or bad
Date: 22 Jan 1993 14:56:30 GMT
Organization: NASA Langley Research Center and Reptile Farm
NNTP-Posting-Host: grissom.larc.nasa.gov
Keywords: Aluminum, Forgetfullness, Alzheimer`s, BEER

In article <C1803C.2rx@wrs.com> miked@wrs.com (Mike Deliman) writes:
>In article <C167u0.AHx@wrs.com> gak@wrs.com writes:
>>In article 17587@lmpsbbs.comm.mot.com,  (David Ingham) writes:
>>>What's the story on Aluminum pots to boil your wort? If they are bad, why? 
>>
>>I use an aluminum pot to mash and to boil, and I'm not dead yet.
>
>P.S. Aluminum has been conclusively CLEARED from being a cause of Alzheimer's in clinical
>tests. The previous reports were based on correaltion, not causation.

It's true that aluminum isn't going to hurt you, but it can impart a
slight metallic taste to the beer.  It tends to dissolve somewhat in
any acid, which is why tomato sauce made in aluminum pots tastes funny.
--scott
From: jdranchuk@galaxy.gov.bc.ca
Newsgroups: rec.crafts.brewing
Subject: Whitbred yeast
Date: 27 Jan 93 11:33:29 -0800
Organization: BC Systems Corporation

I am trying Whitbred yeast for the first time and I am uncertain about how
to start up a culture.  

Should I just pitch the wort with the dry yeast or should I start up a 
liquid culture?  Suggestions would be appreciated!

You can e-mail me direct if you want.
Thanks,
James
jdranchuk@galaxy.gov.bc.ca
Newsgroups: rec.crafts.brewing
From: enders@bolshoi.cc.misu.NoDak.edu (Todd Enders)
Subject: Re: WYEAST flavor differences
Date: Tue, 26 Jan 1993 04:02:27 GMT
Reply-To: enders@bolshoi.uucp
Organization: North Dakota Higher Education Computing Network

Martin Lodahl writes
) In article <1993Jan25.160046.598@doc.bmd.trw.com> jharres@doc.bmd.trw.com  
writes:
) >    Belgian Ale       #1214
) 
) With both clove-like phenolics and alcohol spice, the Belgian will
) tell you right away that it's no ordinary yeast.  Tartness often
) develops over time.  Ferment warm or with inadequate aeration and
) you're likely to get a bubblegum-like note.  Intended for abbey 
) beers, and works very well for that.
) 
     And, depending on the wort composition, *lots* of banana notes.  I'd like
to think it would make an interesting wheat beer.  I find the starters I make
end up tasting absolutely wonderful.  I would be willing to try it in pale
ales as well, for something out of the ordinary.

) >    London Ale        #1028
) 
) I've had a strange and intense relationship with this yeast for some
) years.  I swear to never touch it again nearly every time I use it, 
) but I keep coming back.  Complex, woody, tart, with strong mineral
) notes, this one will bite you horribly if you over-hop or if your water
) is high in carbonates.  If you avoid that Scylla and Charybdis, it
) produces ales of marvelous complexity and sophistication.  The
) greatest risk, and the greatest rewards, IMHO.  Most of the time
) you'll wish you'd used 1098 or 1056.  I've had the best results
) in porters.
) 
     I've been using 1028 for over 3 years now, and I can echo most of the 
above.  Over-hopping is especially bad, but if you throttle the hops back, the
results are indeed marvelous.  I used this yeast in a Kolsch once, and it 
was *fantastic*  The wood and mineral notes fused with the Hallertauer hops
(which were used with some restraint), and a couple of months of cool ageing
brought out some green apple in the aroma as well as the pallette.  It tasted
a good bit hoppier than it really was, and overall was well-ballanced and
smooth.  Pity it disappeared so fast! :-)

Todd     enders@bolshoi.cc.misu.nodak.edu
         uunet!bolshoi!enders
Newsgroups: rec.crafts.brewing
From: eebonar@sn01.sncc.lsu.edu (Dave Bonar)
Subject: Breweries/Brewpubs in Virginia
Nntp-Posting-Host-[nntpd-5472]: sn01.sncc.lsu.edu
News-Software: VAX/VMS VNEWS 1.3-4   
Reply-To: eebonar@sn01.sncc.lsu.edu
Organization: News and Views from LSU
Date: Thu, 28 Jan 1993 01:39:35 GMT


	I realize that there is a list being compiled but I expect to be
traveling before the list is posted to the net.  Thus, does anyone know of 
any breweries, brewpubs, bars with great beer selections in VA (mainly the
Washington DC area but I'll be driving slowly across the entire state)?

Thanks

Dave 
__________
Dave Bonar
eebonar@lsuvax.sncc.lsu.edu
__________
From: duncan@informix.com (Duncan Moore)
Newsgroups: rec.crafts.brewing
Subject: Request: Cats meow II
Date: 25 Jan 93 21:55:43 GMT
Organization: Informix Software, Inc.

Hello,

Can someone please e-mail me the cats meow II recipe book...
I know it's huge, and a hassle... But I've had real problems
trying to download it...

Thanks in advance!

Duncan Moore

E-mail: duncan@informix.com


-- 
                    /~~~~~~~~~~~~~~~~~~~~~~~~~~\                A/~~\A
                    | -     Duncan Moore     - |               ((o  o))___    
                    |     Informix Software    |                 \  /     ~~~
    #               |     Programmer/Analyst   |  #              (--)\    #  
Newsgroups: rec.crafts.brewing
From: keithr@pathogen.med.umn.edu (Henry Keith Reding (MicroBio))
Subject: recipe for English pale ales needed
Organization: University of Minnesota
Date: Thu, 21 Jan 1993 18:16:04 GMT

I like the taste of English pale ales such as Whitbread pale ale (the one
with the blue horse on the bottle).  To me this beer has a very unique
flavor that I cannot seem to duplicate.  I do not believe the flavor comes
from the hops such as fuggles or golding.  Does anyone out there know
what I am talking about? How about the effect of sugars on flavor?
 

___________________________________________________________________________

Wooooooooooooooooooooooooooooooooo   Pig   Soooiie, Razorbacks

keith reding         |     Internet  keithr@lenti.med.umn.edu            
univ. minnesota      |           
dept. microbiology   |      What does a 5-gal glass carboy of beer        
minneapolis          |       sound like when it it hits a concrete floor 
                     |        from 4 ft?    

                            Answer:   @$#****@#@!!#$#@. 

__________________________________________________________________________
From: C.V.Copas@lut.ac.uk
Newsgroups: rec.crafts.brewing
Subject: Re: How about potatos ? (Can one make anything from them) ?
Date: 27 Jan 93 20:36:12 GMT
Reply-To: C.V.Copas@lut.ac.uk (Conn Copas)
Organization: Loughborough University, UK.

In article <jdecarlo.594.728053753@mitre.org> jdecarlo@mitre.org (John DeCarlo) writes:
>
>Papazian mentions potatoes as an adjunct to malted barley in New Joy, but 
>states that potatoes don't contribute much flavor and are hard to work with 
>(if memory serves).  Sounds like a lot of trouble without that much benefit, 
>for those of us with access to other sources of fermentables.
>
I tried adding mashed, unskinned potatoes to the main mash a long time ago.
From memory, I was aiming for 15% dry adjunct by weight, and calculated that
potatoes were something like 50% water. Anyway, it threw a haze that never
cleared, but then so did a lot of my brews at that time. My main memory is of
enormous amounts of rotten egg gas being liberated during the mash, but I don't
think it carried over to the ferment. 
Newsgroups: rec.crafts.brewing
From: pepke@scri.fsu.edu (Eric Pepke)
Subject: Re: what's the difference?
Organization: Florida State University, but I don't speak for them
Date: Tue, 26 Jan 93 18:21:46 GMT

In article <1993Jan24.065827.22993@magnus.acs.ohio-state.edu> 
gburton@magnus.acs.ohio-state.edu (Garland O Burton) writes:
> I know that liquid yeast is said to be "more pure" than dry yeast,
> but what is the difference as far as what the brew will taste like?

I think you're asking for a simple answer.  There isn't one.  There is no 
statement of the form "liquid yeast makes beer that tastes like x, while 
dried yeast makes beer that tastes like y."

> Or how long the fermentation process lasts, or how much alcohol
> will be produced.  will the dry yeast crap out when there are still 
> sugars to convert?

A yeast organism is a yeast organism, whether it has been kept in 
suspension or dried.  Dry yeast contains lots and lots of organisms, most 
of which are dead.  Liquid yeast contains just a few yeast organisms, most 
of which are alive.  A packet of dry yeast has more total live organisms, 
so it starts going faster.

How attenuative the yeast is is a function of what variety of yeast it is. 
 The variety of yeast doesn't change when the yeast is dried.  However, 
dried yeast, due to the manufacturing process, is likely to contain more 
varieties than liquid yeast.

> i am thinking of trying liquid for the first time.  what can i expect?

The lag time will be longer.  Your beer may taste different, but it is not 
possible to predict how it will taste by nothing more than the yeast is 
liquid instead of dried.

Eric Pepke                                    INTERNET: pepke@scri.fsu.edu
Supercomputer Computations Research Institute MFENET:   pepke@fsu
Florida State University                      SPAN:     scri::pepke
Tallahassee, FL 32306-4052                    BITNET:   pepke@fsu

Disclaimer: My employers seldom even LISTEN to my opinions.
Meta-disclaimer: Any society that needs disclaimers has too many lawyers.
From: shaub@cs.uwp.edu (Jeffery Shaub)
Newsgroups: rec.crafts.brewing
Subject: HELP!!! Wort seems dark for a light syrup.
Date: 24 Jan 93 16:22:36 GMT
Article-I.D.: cs.1993Jan24.162236.19182
Organization: University of Wisconsin - Parkside
X-Newsreader: TIN [version 1.1 PL8]


Well, last night I made my first ever batch-o-brew and every thing seems fine.

Except my wort sure seems dark.  I'm using 2 3lb cans of John Bull hopped
"light" malt syrup, but the wort looks like a dark beer.  Will this
lighten up during ferment or am I gonna have a heavy beer?

Also, I'm using EDME dry yeast and the package says ferment at 65/75 deg.
My basement only maintains a solid 60/62 deg.  Can I move the wort down
there now that ferment has started or will this low temperature ruin the
wort??

Any help greatly appreciated in advance.


-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
    Jeff Shaub                   -     University of Wisconsin-Parkside
    shaub@cs.uwp.edu             -     Computing Support Center
    (414)595-2005                -     Kenosha, WI  53141
From: kral@hplabsz.hpl.hp.com (Joseph Kral)
Newsgroups: rec.crafts.brewing
Subject: Re: Aluminum Pots: good or bad
Date: 21 Jan 93 18:24:01 GMT
Organization: Hewlett-Packard Laboratories Palo Alto,CA

In article <jdecarlo.578.727620186@mitre.org> jdecarlo@mitre.org (John DeCarlo) writes:
>In article <1993Jan20.112024.17587@lmpsbbs.comm.mot.com>
> (David Ingham) writes:
>
>>What's the story on Aluminum pots to boil your wort? If they are bad, why? 
>
>As others have already noted, people who boil acidic liquids have avoided 
>aluminum pots for decades, at least.  I have personally tasted both beer and 
>tomato sauce in which I could note a metallic taste attributable to having 
>been cooked in aluminum pots.
>
>*However*, I have also tasted beer made in aluminum pots in which I could 
>taste nothing attributable to the pot.
>
>Although I have never heard anything definitive on it, some aluminum pots 
>may be much less susceptible to the acidic liquid.  There are lots of 
>different words used, such as "anodized aluminum" and other such things.  
>Isn't calphalon or other big $ pots made from aluminum?
>
>I would simply avoid cheap aluminum pots.
>

Good quality aluminum cookware such as Caphalon and Magnalite is indeed 
anodized. Essentially, anodizing is the oxidation of the surface, creating a
very hard non-reactive surface.  All my cookware is Magnalite.  Knowing what
it costs though, I would not consider purchasing a Magnalite kettle for beer
making unless I won the lottery.

Joe.
Newsgroups: rec.crafts.brewing