HDTenEightyP/NetNews huggingface dataset:
From: gsw@thebrewery.EBay.Sun.COM (Greg Winters)
Newsgroups: rec.crafts.brewing
Subject: Re: distilled water pro/con
Date: 3 Sep 1992 23:26:43 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: gsw@thebrewery.EBay.Sun.COM
NNTP-Posting-Host: thebrewery.ebay.sun.com



Newsgroups: rec.crafts.brewing
From: david@monitor.com
Subject: Re: Why Don't Women Brew?
Reply-To: david@monitor.com
Organization: Monitor Company / IE
Date: Fri, 28 Aug 1992 21:57:42 GMT

Jacob Galley writes
> Dude, an alewife is a fish. I don't know how a fish got to be called that
> off hand, but Alewife Station is named that because alewives used to live
> or spawn or at least BE in the marshes in that area. (No doubt long before
> Grace and Arthur D. Little arrived and turned the marshes into toxic
> landfills. Disclaimer: This parenthetic opinion is totally uneducated.)
I seen folks fishing down there often!

Anyway, the name alewife does refer originally to female brewers.  I don't
know how the name started to refer to fish.

While I'm posting to this thread, I'd like to make a point: most of the women  
I know who complain about being unable to meet men, don't do things that men  
do (homebrew, hang gliding, etc).  Get your single female friends involved in  
homebrewing, just make sure your homebrewing buddies don't act like sexist  
pigs.

There was a "why don't women _like_ beer" thread on the HBD last year, in  
which most people determined that women DO like homebrew once they are  
exposed to it.  They just don't drink budmilloors since they have taste buds.

Dave Adams
Monitor Company Information Engineering
Newsgroups: rec.crafts.brewing
From: cd651@cleveland.Freenet.Edu (Wally L. Blume)
Subject: Re: Sweet Wine
Reply-To: cd651@cleveland.Freenet.Edu (Wally L. Blume)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Sun, 23 Aug 92 23:52:34 GMT


In a previous article, jdg00@ccc.amdahl.com (Josh Grosse) says:

>cd651@cleveland.Freenet.Edu (Wally L. Blume) writes:
>
>>  I've always let my wine ferment to completion (thats how I was taught)
>>as this produces a dry wine. I recently heard that interrupting the
>>fermintation part way through will produce a sweet wine (like a dessert
>>wine). Question: How can I halt the little yeasties in mid ferment? 
>
>Use Camden tablets, and be sure to mark your bottles with "Warning: Contains
>Sulphites."
>
>There are a number of good books on home vinting that discuss this
>procedure.  Unfortunately, I don't make wine so I don't have any
>ready references for you.
>-- 
>-----------------------------------------------------------------
>Josh Grosse                                jdg00@amail.amdahl.com
>Amdahl Corp.                               313-358-4440
>Southfield, Michigan
>
  Thanks I'll look into this, I have to do a lot of guess work since 
my local brewing supply shop is 400+ miles away.
-- 
 ---------------------------------------------------------------------------
   /   / __  /  /     |         Wally Blume         |"God does not play dice
  /   / _ / /  / /_/  |      Internet address:      |  with the universe."
 /_/_/ /_/ /  / __/   | cd651@cleveland.freenet.edu | -- Albert Einstein
From: wjb5106@zeus.tamu.edu (Walter Barnett)
Newsgroups: rec.crafts.brewing
Subject: Re: Elderberry recipes !!!!! BOOK
Date: 4 Sep 92 20:39:00 GMT
Article-I.D.: zeus.4SEP199215395201
Organization: Texas A&M University
News-Software: VAX/VMS VNEWS 1.41

In article <cs_jh.647.0@cox.nsac.ns.ca>, cs_jh@cox.nsac.ns.ca (Dr Jeff Hoyle) writes...

>Once in a while there is a request for an elderberry wine recipe....
>I was just in our local health food store and I found a book :
> 

Let me guess...   Was it written by a guy who is married to a hampster?

_______________________________________________________________________
Walter Barnett        Aerospace Engineering        Texas A&M University 
Newsgroups: rec.crafts.brewing
From: ulick@chopin.helios.nd.edu (Ulick Stafford)
Subject: Re: paulaner
Organization: University of Notre Dame, Notre Dame
Distribution: usa
Date: Fri, 28 Aug 1992 14:04:30 GMT

In article <Btnt30.IMo@mentor.cc.purdue.edu> nicholas@brazil.psych.purdue.edu (Jeffrey Nicholas) writes:
>
>With regard to chris casey's desire to avoid wheat beers like hefe-weizen,
>i'd like to take this opportunity to educate rather than flame.
>
>  Berliner Weisse is "white beer" from Berlin.  It is brewed from mash that is 3/4 malt and
>1/4 wheat.  The use of wheat produces an astringent refreshing palate which is
>charactersitic of wheat beers.  

Weiss beer is produced with lactic acid souring, which gives it character.
It is a Schank beer (weak) and should be stored for a while before 
serving.  It doesn't sound terribly different from Lambics, although I
have never consumed either, so can't comment.  It is usually served with
a fruit cordial such as rasberry or woodruff.

Weizenbeer is the wheat beer of Southern 
> Germany.  An example is Paulaner Hefe-Weizen.  This is different from Berliner- Weisse.  Compared to Berliner Weisse, the result is  a fuller-bodied, more
>potent beer.  Weizenbeer is often drunk with a splash of lemon juice, although
>I strongly prefer it without the lemon.  F

Not familiar with this practice.  A slice of lemon, was I thought, normal.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: kludge@grissom.larc.nasa.gov ( Scott Dorsey)
Subject: Re: Pearl Barley
Organization: NASA Langley Research Center and Reptile Farm
Date: Tue, 25 Aug 1992 17:13:12 GMT

In article <1710@grivel.une.edu.au> scampbe1@metz.une.edu.au (Stephen Campbell) writes:
>In response to a request back around June concerning pearl barley and its uses.

Isn't Pearl Barley a Broadway singer?
--scott
From: jdg00@ccc.amdahl.com (Josh Grosse)
Newsgroups: rec.crafts.brewing
Subject: Re: Sweet Wine
Date: 23 Aug 92 13:59:54 GMT
Reply-To: jdg00@amail.amdahl.com (Josh Grosse)
Organization: Amdahl Corporation, Sunnyvale CA

cd651@cleveland.Freenet.Edu (Wally L. Blume) writes:

>  I've always let my wine ferment to completion (thats how I was taught)
>as this produces a dry wine. I recently heard that interrupting the
>fermintation part way through will produce a sweet wine (like a dessert
>wine). Question: How can I halt the little yeasties in mid ferment? 

Use Camden tablets, and be sure to mark your bottles with "Warning: Contains
Sulphites."

There are a number of good books on home vinting that discuss this
procedure.  Unfortunately, I don't make wine so I don't have any
ready references for you.
-- 
-----------------------------------------------------------------
Josh Grosse                                jdg00@amail.amdahl.com
Amdahl Corp.                               313-358-4440
Southfield, Michigan
Newsgroups: rec.crafts.brewing
From: mal@genrad.com (Mike A. Long)
Subject: Re: Great idea but....
Organization: GenRad, Inc.
Date: Wed, 2 Sep 1992 20:37:34 GMT

In article <1992Sep1.190652.21690@cbnewsc.cb.att.com> korz@cbnewsc.cb.att.com (algis.r.korzonas) writes:
>In article <1992Aug23.034153.9218@ddsw1.mcs.com>, arf@ddsw1.MCS.COM (Jack Schmidling) writes:
>> Last night we went to Atlantic Rest and Pub in Chi to sample some
>> real Brittish beer.  I even brought an empty bottle and cork to bring 
>> home some for a yeast culture.
>> 
>> We had a glass of Watney's and  it was real fruity and not much to my liking.

A guy I work w/who is from England mentioned that Watney's is considered
the *bottom of the barrel* in England!

Any Brits want to flame/comment?
#include "std_disclaimer.h"
#include "witty_sig.h"
Mike (Mikey) Long				mal@genrad.com
GenRad, Inc.					mit-eddie!mal@genrad.com
Newsgroups: rec.crafts.brewing
From: akerson@deimos.srg.af.mil (Pete Akerson - akerson%srg@uunet.uucp)
Subject: What are water crystals ?
Organization: ARINC Research, Corp.
Date: Wed, 26 Aug 92 14:55:40 GMT



My box/kit came with these, white powder, tasteless, odorless.
What are these, what do they do ?
--
Usually Reply-to: akerson%srg@uunet.uucp
Internet: akerson@srg.af.mil@uunet.uucp
Uunet: uunet!srg!akerson
Milnet: akerson@srg.srg.af.mil     maybe ...
Newsgroups: rec.crafts.brewing
From: rp9780@mexico (Rudyard A K Porter)
Newsgroups: rec.crafts.brewing
Subject: Re: Bud's claims to be "naturally carbonated"
Date: 27 Aug 92 18:20:13 GMT
Organization: Medtronic, Inc.

ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
: In article <1992Aug25.165408.19445@dcs.glasgow.ac.uk> dam@dcs.glasgow.ac.uk (David Morning) writes:
: >homebrew@lupulus.ssc.gov writes:
: >
: >>I saw an ad on TV the other day for Budweiser.  In
: >>the ad it claimed that bud was "naturally carbonated".
: >
: >>This does not make any sense to me.  If it was primed
: >>there would be sediment and the bottles (or cans)
: >>would require aging.
: >
: >>Does anyone out there know anything about this claim?
: 
: Sure it's possible.  I'd imagine that most filtering is done at high
: pressure and low temperatures so the CO2 will stay dissolved.  I
: wouldn't think its any big deal, really, and probabley makes more 
: economic sense than letting all fermentation CO2 go away and recarbonating,
: even if the same CO2 is recovered.


Exactly.  Most german breweries and many American + Canadian brewpubs
utilize the fermentation CO2 for carbonation purposes.  It does make
good economical sense.  And here's how they do it.  On the
fermentation vessel is an air-lock system.  Much like our homebrewing
ones, but this also has a pressure release valve that can regualte up
to 30 or 40 or more lbs of pressure. So, lets say that on a batch that
has a 6 day fermentation, the release valve will release all the CO2
for the first 2 days.  After that, the CO2 would be regulated to 10-15
lbs of pressure on the following 4 days.  The beer is then chilled to
maximze CO2 absorbtion and then filtered in a very closed and chilly
system before heading off to the Lagern (storage tanks).

It's simple, It's good, It's filtered, It's drunk with a smile...

--
*******************************************************************************
Rudyard Anderson Knox Porter             *  Life's but a stumbling shadow,
rp9780@medtronic.com                     *  Full of sounds of beer glasses,
Minneapolis, Minnesota                   *  Signifying everything!  
                                         *     1st draft, MacBeth
*******************************************************************************
Newsgroups: rec.crafts.brewing
From: klm@gozer.mv.com (Kevin L. McBride)
Subject: Re: WARNING CL and NH4===BAD NEWS!
Organization: GhostBuster Central - Southern NH Usenet Access, Nashua, NH
Date: Mon, 24 Aug 92 02:19:09 GMT

slk6p@cc.usu.edu writes:

>        Read the label, there is a clear warning.
> Every year a number of housewives, maids, and homebrewers die from this 
> terrible, yet simple mistake.  Don't be the next statistic!
> (well, I don't really know if any homebrewers have been that unlucky
> or brew nutrients in our blood actually protect us from ALL harm)

Fortunately, *most* homebrewers are too intelligent to make such a
stupid mistake.  Still, it's a nice gesture to give out a periodic
reminder to those people who might occasionally forget something
important whilst having a homebrew or seven.

:-)
Newsgroups: rec.crafts.brewing
From: rollins@bart.ee.queensu.ca (Mark Rollins)
Subject: Making a Mash Tun
Organization: Queen's University, Kingston
Date: Mon, 31 Aug 1992 12:50:45 GMT



I am planning to go All-Grain soon and need advice on
making a mash tun from cooler. Specifically, what's the best
method for making a false bottom in a rectangular cooler - Or 
should I just forget it and use a grain bag ? Are there any 
tricks to attaching a syphoning hose to the spigot ? 

Thanks for the advice,

Mark


******************************************************************
*  Mark Rollins                |email:                           *
*  Dept. Elec. Eng.            |  rollins@eleceng.ee.queensu.ca  *
*  Queen's University          |                                 *
*  Kingston, Ontario, CANADA   |                                 *	
*  K7L-3N6                     |                                 * 
******************************************************************
Newsgroups: rec.crafts.brewing
From: ajd@itl.itd.umich.edu (Arthur Delano)
Subject: Re: Why Don't Women Brew?
Organization: h
Date: Fri, 28 Aug 1992 16:23:23 GMT

I suspect that one reason why there aren't many women brewing (to change
the original thrust of the question) is because there probably aren't
as many women drinking beer as there are men.  The ad campaigns, if
nothing else, reflect this: the Swedish Bikini Team isn't a bunch of
guys with rippling pectoral muscles.

Another reason is that a lot of beer tastes bad, and the rest usually
require getting used to (did you like the first beer you drank?).  Women
demonstrate wisdom by not wasting their time developing a taste for the
stuff (i know several men who never developed a taste for the stuff
either).  Why brew something you don't drink?

On the other hand, there are women brewers:  Laurie Fix is one, as is
Kathy Ireland (yes, the model).  In Europe, there is Sr. Doris of the
Mallersdorf Brewery in Bavaria and Mme. Rose Blanquaert-Merckx of
Liefman's.  There were a couple of women present at the first meeting
of the Ann Arbor Homebrewer's Guild i attended.

I dunno.  Invite your girlfriend to your next brewing session.

AjD
From: C.V.Copas@lut.ac.uk
Newsgroups: rec.crafts.brewing
Subject: Re: Eldeberries (wine)
Date: 25 Aug 92 16:54:53 GMT
Reply-To: C.V.Copas@lut.ac.uk (Conn Copas)
Organization: Loughborough University, UK.

In article <23004@hacgate.SCG.HAC.COM> abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim) writes:
>
>Now...  we have all heard of eldeberry wine.  Anybody have
>a recipe?
>     Should I ferment pure juice ?
>     Fortified juice ?
>     Macerated whole berries?
>     Fortified macerated whole berries?
>     Make a mead with just enough berries for flavor/nutrient?
>     Forget the whole idea because eldeberry wine is nasty
>         and/or contains carcinogens which our ancesotrs did
>         not know about ?
>
>  P.S.  I've never even tasted an eldeberry....  but i have heard that
>       it is a "acquired taste".  If i do not like the berries/juice,
>       should i just assume i will not like the wine?
>
Elderberry wine is a misnomer, because the fruit is rarely sweet enough to make
a wine with sufficient body on its own. What it is good for is providing red
colour, a moderate amount of flavour, and tannin for imitation claret wines.
It needs to be supplemented with something like apples, raisins, sultanas, red
grape concentrate or, for that matter, grape juice, in order to avoid making a
wine which is too thin. Some fresh red fruit or freshly pressed juice is also 
useful to provide bouquet. If you like claret, it is hard to go past
blackcurrants, as this aroma is characteristic of the Cabernet Sauvignon grape.
A standard procedure is to pulp ferment the fruit for around 5 days, strain
off, then add the balance of sugar. Primary fermentation around 2-3 weeks. Rack
and let settle for another 3 weeks. Optionally fine with gelatine if having
clearing problems and/or tannin content is too high. When reasonably clear,
add a generous dose of oak shavings and mature for 3 months, for a professional
touch. So, to a recipe (1 Imp gall) :

3 lbs fresh elderberries (any more and the tannin will be too high and you
       won't be able to drink it for about 7 years, like a good claret!)
8 lbs fresh apples or 2 lbs raisins or 2 pints grape concentrate
1.5 lbs blackberries or 6 oz fresh blackcurrant juice
1.5 lbs sugar
oak (max recommended; around 1oz)
nutrient
acid blend - unlikely to be required
water to give balance of 1 gall
red wine yeast, preferably claret/Bordeaux

Watch out for grape concentrates containing sugar syrups, and raisins coated
with oil glazings. 
Newsgroups: rec.crafts.brewing
From: drw@blink.att.com (Doug Woolley(x2405))
Subject: Re: Boiler Construction / Silver Solder
Organization: AT&T
Date: Tue, 1 Sep 1992 14:54:19 GMT


>- -- Bob Gorman  bob@rsi.com   Watertown MA US writes:

>I was thinking of using the silver solder approach to adding an outlet
>to a keg.  However, I boil my wort with a 160,000 BTU propane burner.
>Obviously I don't want to put the outlet on the bottom of the keg, but
>rather low down on the side.  So I guess my question is what's the melting
>temperature of this silver solder?

>I figure the side of the keg won't get much hotter then the boiling wort,
>it should be under 300F.  And as long as the outlet and valve aren't in a
>direct flame then there shouldn't be any concern with the solder melting
>and the outlet springing a leak.  Could someone who knows what they're
>talking about please substantiate or refute this claim?

>Any constructive help would be appreciated.  Thanks!

It appears adding an outlet to the bottom of (I assume) a 
stainless steel keg is the topic.  I don't have any knowledge
of the silver solder/copper tube approach, but I recently 
obtained a keg which was converted by our local brew shop
(Red Bank Brewing Supply - Red Bank, NJ) which had a piece
of stainless steel pipe expertly welded to the bottom.  It comes
out the side and has a basic ball valve screwed on, it's real
handy.  The shop obtains the kegs from junk yards
and sends them to a man who
can do the stainless welding -  he does a very good job.
They charged me $65 for the keg, ball valve
and the conversion which included
cutting out the end with the tap, so you might be able to find
someone to just add a piece of pipe (for considerably less)
if the silver solder/copper tube idea doesn't work.

Doug Woolley
Newsgroups: rec.crafts.brewing
From: goddard@NeXTwork.Rose-Hulman.Edu (Bart Goddard)
Subject: Bottling from a keg (reprise)
Organization: Rose-Hulman Institute of Technology
Date: Sat, 29 Aug 1992 13:06:14 GMT



I asked a few day ago about bottling my leftover keg.  Many folks gave  
good advise, so I thought I'd share it.  There are essentially 3  
points:
1.  Keep the bottles, keg and beer cold -- 32F.
2.  It would be better if I had had a CO2 system, so that the
    beet wouldn't be so oxidized.
3.  Just throw another party and drink the damn stuff.

I chose #3, twice. (Oh the pain....I,m too old for this.)
We still has some left, but it was all foam.  I drew off 2
and one-half gallons of foam in the morning (I don't quite
remember which morning....)  Does anyone know the beer to foam
conversion factor so that I can compute how much beer was
wasted?
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Newsgroups: rec.crafts.brewing
Subject: Re: Why Don't Women Brew?
Date: 28 Aug 92 16:38:35 GMT
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University

In article <1992Aug28.144022.25781@bmw.mayo.edu> jjc@mayo.edu writes:
>alewife (1) n : a woman who keeps an alehouse
>
>alewife (2) n : a food fish of the herring family....
>
>Webster's New Collegiate Dictionary - 1973
>
>No etymology on either.
>---
>-------------------------------------------------------------
>Jon J. Camp                   Internet:   jjc@mayo.edu
>Mayo Foundation                
>Rochester, MN 55905           Phone: 	  (507) 284-3870                 
>-------------------------------------------------------------


A young fish is called "alevin" in French. Any connection?

Pierre

Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
Newsgroups: rec.crafts.brewing
From: petek@vipunen.hut.fi (Petri 'Pete' Karha)
Subject: Bottle size and foam
Organization: Helsinki University of Technology, Finland
Date:  3 Sep 92 07:50:56 GMT

I just ran into something quite strange when making Brewmakers Irish
Stout. I bottled half of it to 1/3L bottles with crown caps and half to
1/2L Grolsch bottles. While drinking I noticed that the beer in Grolsch
bottles made much more foam and tasted better than the beer in 1/3L
bottles! I seem to remember similar results with some other brands too.
Anybody have any ideas why this would be? I do not think that it would
be the amount of sugar added ( 1 teaspoon / 1/3L and 1.5 teaspoon to
1/2L ). So what is it or am I just dreaming?
-- 
s32852b@puukko.hut.fi ! Petri 'Pete' Karha     !  Copyrights (C) by
petek@otax.tky.hut.fi ! Kirstinharju 11 L 198  !      Pete ltd
petek@vipunen.hut.fi  ! SF-02760 Espoo         !  Patents pending.
Tel: +358-0-8053655   ! FINLAND the FUNLAND    ! 
Newsgroups: rec.crafts.brewing
From: carruth@mksol.dseg.ti.com (matthew carruth)
Subject: high sg soultions?
Organization: internet
Date: Fri, 28 Aug 1992 14:14:20 GMT

If I have a batch that I want to bottle and the sg is too high, then can the 
sg be lowered by adding distilled H2O?  Are there any side effects to
this procedure?
Keywords: 


-- 
-------------------------------------------------------------------------------
My views are my own and do not reflect those of my employeers....
From: psrc@cbnewsl.cb.att.com (Paul S. R. Chisholm)
Newsgroups: rec.crafts.brewing
Subject: Jersey Shore Homebrewers' first annual pig roast
Summary: big roast, pig roast, dig the big pig roast
Date: 27 Aug 92 00:03:49 GMT
Distribution: nj
Organization: AT&T Bell Laboratories

(The following is quoted from the "Jersey Shore Brew News".  I'm not even a
paid member of the club yet; this is all I know.  Contact information is at
the bottom.  --Paul)

. . . We did come up with a firm date for the Pig Roast.  It will be September
19th from 2:00 p.m. until it is over.  The cost will be ten dollars for
adults.  Children will be admitted free.  Each adult will receive a glass mug
commemorating the Jersey Shore Homebrewers first annual pig roast.  In
addition to the pig, we will have hot dogs and hamburgs, potato, macaroni, and
my wife's not-so-famous (with me, anyway) seven bean salad.

Tickets can be purchased by mail from the Red Bank Brewshop [a.k.a. Red Bank
Brewing Supplies], send them a check and your ticket will be waiting by the
door.  Or you can buy your ticket right at the store.

As I mentioned earlier, our present funding situation is not going to support
this event, so we need your help.  Purchase your tickets beforehand, otherwise
we might have to BBQ a pork chop with a Bic lighter instead of a pig. . . .
It is essential that you pay ahead of time.  This will also ensure we have
plenty of food.

As everyone who attended the [June] meeting knows, we made an all-grain batch
of Ocktoberfest, and an extract batch of a similar animal.

This pig roast will be held at the Coast Guard club at the end of Sandy Hook
[at northernmost point of the New Jersey shore].  When you come to the gates
of the National Park Service, tell them you are going to the Coast Guard base.
If you don't tell them this, they will expect you to pay a $5.00 entrance fee.
The Coast Guard base is at the end of the main road that goes through the
Hook.  Follow the road all the way along the water, and the base is at the end
on the left.  Go through the gates, take your first left, take your next left,
and go down through the parking lot.

As the newly elected president of the Jersey Shore Homebrewers, I feel
obligated to create a bylaw which must be adhered to:  Members, friends, and
guests are required to designate a driver if they are going to be drinking at
any of our gatherings, meetings, etc.  This is not only good sense, but it is
also the law.  As homebrewers who appreciate the quality of a good beer, we
must not give others any wrong ideas about our hobby.  There are people who
have lobbied many years to legalize homebrewing in New Jersey.  Don't drink
and drive.

SEE YA AT THE ROAST!  --Russ Riell, 908-872-2077
Newsgroups: rec.crafts.brewing