HDTenEightyP/NetNews huggingface dataset:
From: mrmike@michelotti.ae.ge.com ("Mr. Mike" Passaretti)
Newsgroups: rec.crafts.brewing,alt.beer
Subject: Re: Black and Tan and Cincinnati
Date: 28 Dec 92 21:10:41 GMT
Reply-To: Mike Passaretti <passaretti@crd.ge.com>
Followup-To: alt.beer
Organization: GE Aircraft Engines, Cincinnati OH


# In article <7690@dove.nist.gov>, 
# cst@bork.nist.gov (Charles S. Tarrio) writes:

charles> If the lager or ale is cold and the stout is warm,
charles> this reduces the mixing quite a bit.

charles> On a humorous note, a friend and I were in Cincinnati
charles> (seemed to us a primarily liquor city) a few years
charles> back, and were on a quest for a decent beer which
charles> turned out to be quite elusive (we didn't hear about
charles> Oldenberg until a couple days before we left).  We
charles> hit a few bars and asked for the darkest thing they
charles> had.  One place had a few Killian's left from a
charles> private St. Patrick's party a few weeks earlier.  We
charles> asked the waitress if anyplace in town had imported
charles> beers, and she directed us to an establishment which
charles> "must have every beer in the world!"; this turned out
charles> to be maybe two or three dozen.  Anyway, this place
charles> had posters up for this novel concept, "Black and Tan
charles> -- Guinness and lager."  We wondered what they would
charles> mix it with -- They also had posters for Harp on tap,
charles> which was coming soon.  Jokingly, we said, "Think
charles> they mix it with Bud?"  We promptly dismissed this
charles> idea, assuming they'd mix it with bottled Harp.
charles> Unfortunately, our hastily dismissed idea turned out
charles> to be right.  The bartender pulled half a pint of
charles> Guinness, then went to the Bud tap.  He was having
charles> trouble with that tap, so he poured out that one,
charles> then mixed Guinness and BUD LIGHT!  It tasted just as
charles> you'd expect, like Guinness and water.  It was a
charles> waste of money, but we just about busted a gut.

In defense of Cincinnati (Ghod I never thought I'd do that.
Must be 'cause I'm moving to Milwaukee soon) I should say that
the local Pizza Uno(s), especially the one in Clifton, pour an
outstanding Black-n-Tan (Usually Harp, sometimes Bass).  They
also have about 100 beers (8-10 draught and a ton of bottles)
including SNPA, Sam Smiths PA, Oatmeal, and Taddy Porter and
Pilsner Urquell.  Not all of Cinci is backward, just most of
it. 
                                                        - MM
-- 
passaretti@crd.ge.com           {whatever}!crdgw1!copernicus!passaret
mrmike@michelotti.ae.ge.com     {whatever}!crdgw1!copernicus!michelotti!mrmike
From: goddard@NeXTwork.Rose-Hulman.Edu (Bart E. Goddard)
Newsgroups: rec.crafts.brewing
Subject: More Questions on my first batch
Date: 1 Jan 1993 22:06:58 GMT
Organization: Computer Science Department at Rose-Hulman
Reply-To: goddard@NeXTwork.Rose-Hulman.Edu (Bart E. Goddard)
NNTP-Posting-Host: g214-1.nextwork.rose-hulman.edu


This batch is from a pre-packaged recipe for "Dark Lager".

My fermentation lock quit bubbling, and the foam cleared off the top of the
wort in the bucket..er.. primary fermentor, so I assumed it was time to
transfer the stuff to the bottle..er.. secondary fermentor.

Question 1:  When does the wort cease being the wort, and what do we call
             it then?

After sanitizing all the equipment, I boiled and cooled two gallons of water
for topping off the bottle.  I siphoned the wort into the bottle and then
the water.  I needed to add yet another gallon of water to get the level
up into the neck of the bottle, so I boiled it, cooled it and siphoned it 
in.

Question 2:  I think I have about 7-8 gallons of stuff now.  Will I get
             a watered-down batch? I didn't realize my two bottles were
             of such different sizes.  I guess I should have used the
             smaller one.

Question 3:  In my impatience surrounding the addition of the last gallon
             of water, I could have rushed the cooling.  I am sure the 
             tempurature was less than 90 degrees F, but the directions say
             70 degrees.  Could I have killed my yeast?

Question 4:  After all, what is the purpose of the second stage of 
             fermentation?  Should I expect the lock to bubble like it did
             in the first stage?  (I don't think so, but then how do I tell
             when it's done and ready to bottle?)

Question 5:  I looked closely at the lock about 12 hours later and noticed 
             that the level of water under the "cap-thingy" has been pushed
             down a bit by the gasses, but not so far as to have released a 
             bubble yet.  Is this right? (I guess this is really Question 3)

I got a taste of the wort from the siphon.  I think it was wonderful, so I 
hope I don't (haven't) screwed things up...

Bart 
goddard@nextwork.rose-hulman.edu
Newsgroups: rec.crafts.brewing
From: casey@anxiety.lexmark.lex.usa.na (Patrick Casey)
Subject: grape nut beer?
X-Disclaimer: These views are the poster's and not necessarily those of Lexmark
Reply-To: pacasey@lexmark.com
Organization: Lexmark International, Lexington KY
Date: Sat, 26 Dec 1992 02:49:55 GMT


I was munchin' on some Grape Nuts the other morning (feeling all
natural and outdoorsy!) and I read the ingredients -- malted barley,
wheat, salt and yeast -- and began to wonder if anybody had ever tried
to brew a Grape Nut beer!?  All of us eat Grape Nuts here, right?  I
haven't just committed some horrible homebrewer's faux pas, have I?
;-)

Anyway, maybe 3lb. pale malt, 3 lb. Grape Nuts or something like
that...  What do you (Reinheitsgebot ignoring) dudes think?

Thanks.

- Patrick

--
Patrick A. Casey      pacasey@lexmark.com         Hi, I.S. big brothers!
Newsgroups: rec.crafts.brewing
From: peac@sybase.com (Jeff Peacock)
Newsgroups: rec.crafts.brewing
Subject: Re: 2 Litre Plastic Bottles...NOT!
Date: 29 Dec 92 16:30:03 GMT
Distribution: na
Organization: Sybase, Inc.

In article <1992Dec23.084147.872@skitzo.dseg.ti.com> frampton@skitzo.dseg.ti.com writes:
>In article <c838VB2w165w@brewhau.bison.mb.ca>, magus@brewhau.bison.mb.ca (James Copland) writes:
>> "cardboard" flavour.  I don't recommend long term storage of beer in
>> plastic either for the same reason.
>> 
>> Regards,
>> Magus.
>
>
>  Also the plastic probably has some ill expansion properties or molecular 
>  breakdowns that may lead to displeasure on sensitive tongues.  
>
>Framp..


I don't know if this applies to beer, but milk in plastic bottles gets a
strange flavor if it's exposed to light for any significant period of time.
(Hey, as long as we're speculating... ;))

-Jeff
--
ADVISORY:  Any use of this information, in any mannner whatsoever, will increase
the amount of disorder in the universe.  The reader is warned that this process
will ultimately lead to the heat death of the universe.  No responsibility will
be accepted for any damages or inconvenience that may result.
Newsgroups: rec.crafts.brewing
From: david_ingham@qms1.life.uiuc.edu (David Ingham)
Subject: Re: Priming with Malt
Followup-To: rec.crafts.brewing
Organization: UIUC
Distribution: rec.crafts.brewing
Date: Mon, 28 Dec 1992 15:40:14 GMT

In article <BzqLJG.484@wb9rxw.lonestar.org>, adam@wb9rxw.lonestar.org (Adam
Adkins) wrote:
> 
> 
>      With the obligatory apologies for the post that I surely didn't see,
> can anyone tell me if I prime with dried malt extract, will the beer take
> longer to condition than if I prime with corn sugar?  I have never tried
> using dried malt, but have a bunch leftover and thought it was worth a go.
> I must admit, if it takes longer to condition, I may throw out the idea, 
> because I enjoy drinking the beer more than making it.
>      While we are on the subject, how about using "gyle" (I hope that's 
> right).  Does that also take longer to condition?  Please rush your 
> responses - inquiring minds (and ten gallons of homebrew) await the answer.
> 
> Adam
> 
> -- 
> Adam Adkins     	"Literature is the orchestration of platitudes."
>                         Thornton Wilder

No, it does not seem to take any longer.  Also, there is no difference in
flavor whether you use malt or corn sugar.  So if you got it, i say use it.
Newsgroups: rec.crafts.brewing
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Bottling Beer in Plastic
Organization: MITRE Corporation, McLean  VA
Date: Tue, 22 Dec 1992 13:39:01 GMT

In article <1992Dec21.215938.21941@eng.ufl.edu>
 fortner@hal.eel.ufl.edu (Dave Fortner) writes:

>My local brew supply shop sells 1 liter plastic bottles and
>caps for they which can also be used on 2 liter soda bottles.
>Charlie (brew shop owner) said that you can bottle you beer
>off in these things using the better caps. The better caps
>have full threads in them, not the partial thread that came
>on the full soda bottle. I have tried bottling in the 2 liter
>soda bottles using the better caps but the beer doesn't seem to
>have as much carbonation, questions? comments?

I have never noticed any difference in carbonation levels between 6.5 oz 
bottles and 2-liter plastic soda bottles, but that's me, anyway.

Some have reported *more* carbonation in larger bottles and relate it to the 
fact that you need 3/4 cup corn sugar/dextrose to prime when you bottle 5 
gallons, but only 1/2 cup when you keg.

I suspect priming efficiency and head space to be major factors.

Did you treat the 2-liter bottles any differently than any others?

BTW, I find the ones that come with white plastic caps are just fine, while 
the ones that come with flimsy metal caps should have the caps replaced.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: ibiggs@fox.nstn.ns.ca (Kevin Crawford)
Subject: Re: Best Brewing Tunes?
Organization: Atlantic Canada Opportunities Agency (ACOA)
Date: Mon, 21 Dec 1992 15:11:50 GMT

In article <1992Dec21.132754.23466@eng.ufl.edu> fortner@hal.eng.ufl.edu (Dave Fortner) writes:
>>>So, does anyone out there have a favored musical brewing accompaniment?
>>>

Since I usually like making a good irish stout, and other classic english 
brews I like sour cream (used to be fresh), the pogues (any album), the 
proclaimers (when I'm making scottish ale), and for those drinks almost as 
black as stout (cole porter)....


Sorry.
---------------------------------------------------------------------------
|    Kevin Crawford     |  "I'd rather have a bottle in front of me       |
|(ibiggs@fox.nstn.ns.ca)| then a frontal lobotomy."                       |
|     Halifax, N.S.     |     -- Brian Mulroney (before the operation)    |
---------------------------------------------------------------------------
From: frampton@skitzo.dseg.ti.com
Newsgroups: rec.crafts.brewing
Subject: Re: 2 Litre Plastic Bottles...NOT!
Date: 23 Dec 92 08:41:47 CDT
Distribution: na
Organization: Texas Instruments Component Test Facility

In article <c838VB2w165w@brewhau.bison.mb.ca>, magus@brewhau.bison.mb.ca (James Copland) writes:
> "cardboard" flavour.  I don't recommend long term storage of beer in
> plastic either for the same reason.
> 
> Regards,
> Magus.

  If its the screw on caps that you are after.  Why not just use the
  quart "bottles" that beer is often sold in?  

  Another problem that I might see with plastic bottles is sanitation.

  Also the plastic probably has some ill expansion properties or molecular 
  breakdowns that may lead to displeasure on sensitive tongues.  Both of
  which may be all in my head. IMHO, if its doesn't look like a bottle
  of beer, it just doesn't seem right.

  While on the subject of bottles, I've been collecting the tall slender
  bottles that Kirin Ichebon come in.  Once the labels are removed, they
  should make for a pleasurable sight for serving.  Kind of oldworldish. :-)

Framp..
Newsgroups: rec.crafts.brewing
From: smmyers@foghorn.srv.pacbell.com (Sean Myers)
Subject: Re: how to age mead & melomels?
Organization: Pacific Bell OSSEM
Date: Thu, 31 Dec 1992 19:23:42 GMT

In article <1992Dec30.200717.2087@advtech.uswest.com>, mgooley@advtech.uswest.com (Mark. Gooley) writes:
|> I tried the mead-lovers list & got no responses, so...
|> 
|> First batch of mead I made was ginger-lemon.  It fermented in a few weeks
|> from OG of about 1.080 to FG around 0.997.  Fermentation around 65 to 70 F,
|> bottling right after it cleared (about 3 weeks), Lalvin champagne yeast.
|> It looks like champagne, smells like champagne spiked with furniture polish,
|> and tastes unpleasant -- not spoiled, just nasty: ginger bite, harsh lemon
|> flavor, some yeastiness.  A month further aging in the bottles has helped
|> a little, perhaps.
|> 
|> Second batch: melomel with kiwi fruit, pineapple-juice concentrate, ginger.
|> Racked after a week (prematurely?) to secondary.  Fermentation now seems to
|> be winding down: OG around 1.100, now about 1.010 after about a month total.
|> Thick yeast sediment on the bottom, topped with residual fruit debris.
|> 
|> Third batch: honey, ditilled water, nutrients: 1/3 honey by volume.  OG
|> 1.105, currently above 1.060 after several weeks, slow ferment in primary.
|> 
|> 1. Can I hope for better things from the first batch?
|> 2. Should I rack the second batch to a tertiary for further aging -- get it
|> off the sediment?
|> 3. Can I just leave the third batch in its primary until fermentation stops?
|> 4. What temperature is best for aging mead?
|> 
|> Mark.
|> mgooley@advtech.uswest.com

     It is my understading that meads and melomels require a much longer aging
time than usual before it's drinkable.  This is from different books that I've
read.  Hope this helps.


       _____  _____   ___   __  _       __  __ _____ ____  _____  _____ 
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From: hersh@expo.lcs.mit.edu (Jay Hersh)
Newsgroups: rec.crafts.brewing
Subject: Re: Cider and Mead help
Date: 29 Dec 92 16:58:21 GMT
Distribution: rec.crafts.brewing
Organization: X Consortium, MIT Laboratory for Computer Science



Send digest addition or removal requests to c-der-request@expo.lcs.mit.edu
Send articles for submission to the digest to cider@expo.lcs.mit.edu


--
Hopfen und Malz, Gott erhalts
From: jsawyer@crash.cts.com (John Sawyer)
Newsgroups: rec.crafts.brewing
Subject: Cranberry Beer???
Date: 31 Dec 92 09:35:45 GMT
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA


	A good (but slightly off-balance) friend of mine has a "great" idea.
He wants for his beer to go cranberry.  (Actually, I think his "Total"
beer--100% of the USRDA of 8 essential vitamins Beer is a better idea).
The question is:  How/when and how much does one go adding fruit to a 
brew?  His goal is to add a cranberry bite to something like a light lager.
	Any ideas and suggestions would be welcome...
	
	jsawyer@crash.cts.com
From: ech@ac.dal.ca
Newsgroups: rec.crafts.brewing
Subject: Re: grape nut beer?
Date: 26 Dec 92 13:18:40 -0400
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <CASEY.92Dec25214955@anxiety.lexmark.lex.usa.na>, casey@anxiety.lexmark.lex.usa.na (Patrick Casey) writes:
> 
> I was munchin' on some Grape Nuts the other morning (feeling all
> natural and outdoorsy!) and I read the ingredients -- malted barley,
> wheat, salt and yeast -- and began to wonder if anybody had ever tried
> to brew a Grape Nut beer!?  All of us eat Grape Nuts here, right?  I
> haven't just committed some horrible homebrewer's faux pas, have I?
> ;-)
> 
> Anyway, maybe 3lb. pale malt, 3 lb. Grape Nuts or something like
> that...  What do you (Reinheitsgebot ignoring) dudes think?
> 
> Thanks.
> 
> - Patrick
> 
> --
> Patrick A. Casey      pacasey@lexmark.com         Hi, I.S. big brothers!


	Actually one of the guys in our local club made a pale ale using
Grape Nuts as an adjunct.  It wasn't at all bad.  Mind you, it was dry and
very well hopped, so you couldn't get much of a feel for the Grape Nuts
influence.

	Ed

From: Polly.Goldman@p2.f615.n109.z1.fidonet.org (Polly Goldman)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: mixing in carboy
Date: Wed, 30 Dec 1992 17:28:23 -0500

Point of Enlightenment 

   birkelan@atelm.sps.mot.com (Joel Birkeland) Newsgroups asked:
  
> 
  JB> Is there any reason that I cannot mix the sugar and fermented beer in
  JB> a glass carboy prior to bottling?  Everyone here tells me that I must
  JB> use a food grade plastic bucket, but they don't know why, and I would
  JB> rather not buy one when I have a perfectly good carboy sitting idle.
 
There is no reason you can't use a carboy.  However, you may prefer a bottling
bucket, with a spigot at the bottom, because this will allow you to use gravity
to feed your beer to the bottles, rather than messing around with a siphon.

In fact, if I remember it right, the old Complete Joy of Homebrewing had a photo
of Papazian siphoning from a carboy into bottles.
Organization: University of Illinois at Chicago
Date: Tuesday, 29 Dec 1992 17:45:58 CST
From: <U30585@uicvm.uic.edu>
Newsgroups: rec.crafts.brewing
Subject: Quick question on priming

I've made an amber and want to prime with amber dried malt extract.
Is the correct amount 1 & 1/2 cups for 5 gallons?

AP [:{)
From: adam@wb9rxw.lonestar.org (Adam Adkins)
Newsgroups: rec.crafts.brewing
Subject: Priming with Malt
Date: 24 Dec 92 00:04:27 GMT
Distribution: rec.crafts.brewing
Organization: American Airlines - Comm Engineering


     With the obligatory apologies for the post that I surely didn't see,
can anyone tell me if I prime with dried malt extract, will the beer take
longer to condition than if I prime with corn sugar?  I have never tried
using dried malt, but have a bunch leftover and thought it was worth a go.
I must admit, if it takes longer to condition, I may throw out the idea, 
because I enjoy drinking the beer more than making it.
     While we are on the subject, how about using "gyle" (I hope that's 
right).  Does that also take longer to condition?  Please rush your 
responses - inquiring minds (and ten gallons of homebrew) await the answer.

Adam

-- 
Adam Adkins     	"Literature is the orchestration of platitudes."
                        Thornton Wilder
Newsgroups: rec.crafts.brewing
From: blyler@tecsun1.tec.army.mil (Todd Blyler)
Newsgroups: rec.crafts.brewing
Subject: Nitrogen
Summary: Nitrogen
Keywords: Nitrogen
Date: 31 Dec 92 17:59:57 GMT
Organization: U.S. Army Topographic Engineering Center, Ft. Belvoir, VA.


I have heard that when I set up my draft system that there is a beer mix
for the gas ( CO2 and Nitrogen )....???

should I try to get this or is it not worth it ?


todd


thanks,

Todd Blyler
U.S. Army Topographic Engineering Center
ATTN: CETEC-GL-AT
2592 Leaf Road
Ft. Belvoir, VA 22060-5546

blyler@tec.army.mil
From: davehyde@tecnet1.jcte.jcs.mil
Newsgroups: rec.crafts.brewing
Subject: more keg help?
Date: 29 Dec 1992 07:32:04 -0600
Organization: CS Dept, University of Texas at Austin
NNTP-Posting-Host: cs.utexas.edu


OK, I've gotten the valve out of the top of my keg (beer, not soda), and I've
got all the plumbing, etc, and am ready to rack.  Thanks for the help with that

one, everyone.  Now what?  Is it normal to prime the beer with a reduced amount

of sugar/DME, or does the CO2 supply all the needed carbonation?  When racking,

should I go to a secondary, prime there, then rack to the keg?  Do I agitate
the keg ("Your mother held Miller!") or let it set....?  And finally, where can

I get guidelines for pressures for different styles of beer?  I'm kegging a
lager, but I'll be trying others.

Thanks in advance.....

Dave Hyde
davehyde@tecnet1.jcte.jcs.mil

Newsgroups: rec.crafts.brewing
From: adw3345@ultb.isc.rit.edu (A.D. Williams)
Subject: Cara Pils malt
Originator: adw3345@ultb
Reply-To: adw3345@ultb.rit.edu ()
Organization: Rochester Institute of Technology
Date: Sun, 3 Jan 1993 19:27:35 GMT


 Last month I brewed a "leftovers" batch, using stuff I had lying around
from previous batches. I used malt extract, but put in half a pound of
cara pils left over from an abortive attempt at an all-grain batch. 

 Let me tell you about that all-grain batch- it was a total disaster.
Not only did it taste awful (I think it was the tannic acid from the
husks) but it was explosive as well. When I defused the bottles the
caps flew well over 15 feet and I was left holding a bottle of old
faithful beer in which pretty much the entire contents turned into
foam. Oh well, stick to extracts for now, I said.

 However, with this batch, I can taste the off flavor that the all
grain batch had. Objectively it's not too bad, since it is very faint
and other people don't notice anything awful about it. However, alarm
bells are ringing in the beer section of my brain. What exactly does
cara pils malt do, and is my beer going to turn out to be another
gusher? Is there a way to tell early on so I don't have glass grenades
in my closet?

 I'm watching this batch to see if the lesson is "don't use cara pils
malt with extracts", but perhaps someone could tell me not to panic
(or panic- wake the children, call 911, call the bomb squad!).

 Also, is there anything real obvious why an attempt at an all grain
batch would produce the results above? (Not enough attention to
temperature, starch conversion failed, etc etc).

 Well I think that's enough rambling for now. This batch is #5 for
me and I still have so much to learn!

                                                 Derrick

-- 
-------------------------------------------------------------------------
- Derrick Williams   Rochester Institute of Technology | Insert snappy  -
- adw3345@ultb.isc.rit.edu     Computer Science        | quotation here -
-------------------------------------------------------------------------
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: rec.crafts.brewing
Subject: Re: Bitching about mail-order!!
Date: 21 Dec 92 21:02:05 GMT
Distribution: na
Organization: MITRE Corporation, McLean  VA

In article <1992Dec21.071222.7364@cbfsb.cb.att.com>
 mkenny@cbnewsb.cb.att.com (michael r..kenny) writes:

>In article <9269@verdix.verdix.com> mark@verdix.com (Mark Lundquist) writes:
>>In article <1992Dec19.210113.2997@galileo.cc.rochester.edu>
>>
>>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
>
>I'll second this reccommendation!  You can even contact them thru the net.
>Very nice fall newsletter Lynne, thanks.

So, how do you contact them through the net???

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: dharkins@papillon.ucsd.edu (Dan Harkins)
Newsgroups: rec.crafts.brewing
Subject: Sumerian Beer
Date: 29 Dec 1992 18:42:32 GMT
Organization: University of California, San Diego
Distribution: world
NNTP-Posting-Host: papillon.ucsd.edu

watson@ccsf.caltech.edu (Stephan H. Watson) in <1hpvi9INNbbs@gap.caltech.edu>
writes:

>                ...I've heard some strange rumors that
> an ancient beer recipe (Babylonian? Sumerian? Something-ian?)
> was found, and that Anchor Steam or some ohter smaller
> brewery was going to make some. Any info on this crazy
> idea, or is it an urban legend?

It's true, it's true. Although I don't think they're going to market it.
Purely for internal consumption :-(

I understand that the Anchor Brewery will send you some info on it
if you call them at (415) 863-8350.

Enjoy!

Dan Harkins