HDTenEightyP/NetNews huggingface dataset:
From: enriquez@zikzak.apana.org.au (Luke Enriquez)
Newsgroups: rec.crafts.brewing
Subject: Aluminium Brew Pot? Causing Bad Tastes?
Date: 27 Jan 1993 02:43:32 +1100
Organization: Zikzak public access UNIX, Melbourne Australia
NNTP-Posting-Host: zikzak.apana.org.au

G'day All,
	I have made about 5 brews so far, none of them from KITS. I enjoy
half-mashes and malt extract brews, but I intend to go into full mashes.
The problem I am having is a bad taste in my home brew. It does not taste
cidery, or sour, but just very un-natural. 
	I use an aluminium jam pot of my mothers to brew in, and there is
a horribly clear mark where the wort has been sitting/boiling. It looks
like the wort's acidic nature has reacted with the Aluminium, causing the
reacted part to go very very shiny. I think, I can also spot very fine
flakes of Aluminium coming off the side of the pot.
	A friend said that this would impart a very foul taste to me beer,
and could even be canver causing. Dave Miller says in TCHOHB "Aluminium,
plain steel, and iron may impart a metallic taste and should not be
considered. Can anyone verify this for me.

Regards,
Luke

-- 
		Zikzak public access UNIX, Melbourne, Australia.
Newsgroups: rec.crafts.brewing
From: dheckman@novell.com (Diane Heckman)
Subject: RAPID starting yeast, worried beginner needs help 
Organization: Novell Inc., San Jose, Califonia
Distribution: usa 
Date: Tue, 26 Jan 1993 02:09:51 GMT


This is our second extract batch.  For the first, we didn't
follow Miller's advice and rack the beer off the trub, so
I decided we should do it this time.  Now I'm worried....

Here's what we did:
Yeast starter-
1/14  pitch dregs from 2 bottles of Hoegaarden Grand Cru
      	 into 2 cups sterilized wort made from DME. 
      Enjoy Grand Cru.
      airlock it and set it atop the refrigerator
1/18  notice 1/4 inch of foam on the yeast starter. Rejoice.
1/22  feed yeast starter another 8 oz of sterile wort
1/23  sampled the starter - no off odors, smelled like
	Grand Cru, tasted sweet.  Took it to the brewstore
	guy who said that it seemed OK. 
1/24  brewed beer 

Recipe:
2 cans BrewFerm Grand Cru extract (6.6 lbs)
3.3 gallons water
.5 oz Hallertau hops

Boil 45 minutes.  Add hops, let sit for 20 minutes.
Rack to plastic "primary".  Cool for 2 hours in an 
icewater filled bathtub to 55 F.  OSG 77 !! Pitch with 
yeast starter at 1pm Sunday.  Rack to glass carboy.
Lots of aertion with 5 minutes of vigorous stirring 
after pitching, and "fanning out" the beer when racking.
Leave the filled carboy (with a filled, vodka filled airlock)
on a chair in the dining room - about 68 F.  (We have a 
Asmall apartment and no way to get a cooler temperature)

Being a beginner, I decide to follow Miller's advice
and let the trub settle out overnight.  Mistake.

This morning at 8am, we have rapid fermentation,
50 bubbles per minute.  I read the Miller book and he says
not to rack during fermentation.  So much for getting
the wort off the trub.  :-(  

By noon, there was a 4 inch layer of foam with sediment
on top (looks like a poorly maintained jacuzzi), VERY visible
fermentation (swirling wort) and 70 bubbles per minute.


Should I worry?  Will the beer be icky because we didn't
get it off the trub?  Will that layer of foam grow and
overflow out 6 gallon glass carboy?  Is it OK/safe to 
allow a primary fermentation to go on in a glass carboy?
I have images of large shards in the living room.


Thanks in advance for the reassurance / advice-
Diane

PS.  If anyone knows where to buy Hoegaarden Grand Cru in 
the US, PLEASE let me know.

Newsgroups: rec.crafts.brewing
From: morrison@tegra.com (Allan Morrison)
Subject: Re: Plain Old Apple Juice Concentrate?
Keywords: potassium sorbate, cider
Organization: Tegra-Varityper, Inc. Billerica, MA
Date: Tue, 26 Jan 1993 21:33:44 GMT

I am currently brewing a batch of cider from a local cider mill and 
it claims to contain potassium sorbate, but obviously not enough because
it is chugging merrilly away on my workbech. Smells healthy and it seems 
almost done. Will post on taste when I bottle it.
-I'll try anything once
-I'll try anything good twice 


Newsgroups: rec.crafts.brewing
From: bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038)
Subject: Re: Aeration
Originator: bickham@msc2.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Thu, 21 Jan 1993 23:57:28 GMT

From article <1993Jan21.231910.10613@PacBell.COM>, by smmyers@foghorn.srv.pacbell.com (Sean Myers):
> 
> Lemme get this straight.  You aerate your wort before adding the yeast right ?
> or do you shake it up after adding the yeast ?
> 
I'd say it's better to do it after adding the yeast, because this helps
disperse the yeast uniformly in the fermenter.  In any case, do it only
after the wort has cooled down below 80 degrees to decrease negative 
oxidation effects.

Scott
Newsgroups: rec.crafts.brewing
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: How about potatos ? (Can one make anything from them) ?
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Wed, 27 Jan 1993 15:16:08 GMT

In article <C1HJ4F.Kq9@csn.org> garnett@teal.csn.org (James Garnett) writes:
>In article <1993Jan25.205058.25876@PacBell.COM> smmyers@foghorn.srv.pacbell.com (Sean Myers) writes:
>>
>>     It doesn't sound gross at all, it sounds like vodka ;-)  Although I'm not
>>sure what process they go through to make the vodka (some distillation process
>>I'm sure), but it is made out of potatoes.
>
>But then this isn't always true.  Stolichnaya Vodka says on the label 
>something to the extent of "made with (the finest?) russian wheats..."
>and then goes on to babble about spices and peppers if you got the
>pepper-flavored type.   "vod" is, according to an east-german friend, russian 
>for "water" with "ka" being some sort of standard linguistic attachment, the 
>meaning of which I forgot.

Actually, voda is the Russian word for water.  My Russian teacher says
'vodka' is the diminutive of voda, like 'little water' or something
like that (meaning you're on really friendly terms with it :)  However, 
some linguists say it's a loan word from Latin(?) -- aqua vitae (or 
something like that).  I tend to believe my teacher and other Russians 
first though.

>
>The online webster says vodka is "a colorless and unaged liquor of neutral 
>spirits distilled from a mash (as of rye or wheat)" so with a certain 
>stretch of the imagination I suppose I could distill my wheat beer currently
>in the carboy and call it "vodka"!

As I understand the process, vodka can be distilled from anything, but
you have to distill it until it's almost pure alcohol.  From there
you cut it down to 80-100 proof (or whatever) with a mixture of water and
spices.

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
Newsgroups: rec.crafts.brewing
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Subject: Re: Anise (and a bit on Wyeast)
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University
Distribution: all
Date: Tue, 26 Jan 1993 12:31:21 GMT

In article <C1DC5t.n4H@mentor.cc.purdue.edu> esharp@sage.cc.purdue.edu (The Baker) writes:
> I am thinking about adding some anise seed when I dry hop my latest batch
>of Edwin's Special Cider.  Anyway, I am at a loss as to how to add them.  
>Should I crush them and then add, or should I just drop them in whole?  
>Also, would it be better if I just went out and bought some anise oil
>and added it instead?.  Any help taken!

I make successful anisette from the Durkee extract. There is a slight lack
of some subtle sweetness compared with fresh aniseed, but it is very close,
and easier to deal with.

If you want to use the seeds, you should crush them and steep them in near-
boiling water for 15 minutes, then add seeds and water to your beer.






Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
From: rcm@col.hp.com (hpctdfc)
Newsgroups: rec.crafts.brewing
Subject: Re: Hymn to Ninkasi:  Ancient beer recipe
Date: 26 Jan 1993 17:52:37 GMT
Organization: where?
NNTP-Posting-Host: hpctdfc.col.hp.com

ech@ac.dal.ca writes:
> Here's the original Sumarian Beer recipe, translated into English.  I
> did copy it down off the radio, so there may be c ouple of minor errors.

Yeah, like 90% of it is missing.  Here is Miguel Civil's complete
translation:

Borne of the flowing water (...)
Tenderly cared for by the Ninjursag,
Borne of the flowing water (...)
Tenderly cared for by the Ninjursag,

Habing founded your town by the sacred lake,
She finished its great walls for you,
Ninkasi, having founded your town by the sacred lake,
She finished its great walls for you,

Your father in Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake,
Ninkasi, your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.

You are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with sweet aromatics,
Ninkasi, you are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with [date]-honey,

You are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,
Ninkasi, you are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,

You are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,
Ninkasi, you are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,

You are the one who soaks the malt in a jar,
The waves rise, the waves fall.
Ninkasi, you are the one who soaks the malt in a jar,
The waves rise, the waves fall.

You are the one who spreads the cooked mash on large reed mats,
Coolness overcomes,
Ninkasi, you are the one who spreads the cooked mas on large reed mats,
Coolness overcomes,

You are the one who holds with both hands the great sweet wort,
Brewint [it] with honey [and] wine
(You the sweet wort to the vessel)
Ninkasi, (...)
(You the sweet wort to the vessel)

The filtering vat, which makes a pleasant sound,
You place appropriately on [top of] a large collector vat.
Ninkasi, the filtering vat, whidh makes a pleasant sound,

Newsgroups: rec.crafts.brewing
From: kral@hplabsz.hpl.hp.com (Joseph Kral)
Subject: Re: Aluminum Pots: good or bad
Date: Fri, 22 Jan 1993 18:10:21 GMT
Organization: Hewlett-Packard Laboratories Palo Alto,CA

In article <1993Jan21.222317.25307@advtech.uswest.com> mgooley@advtech.uswest.com (Mark Gooley) writes:
>
>Don't the manufacturers of anodized cookware say that cooking acidic foods
>in them can ruin an anodized surface?  Wonder if wort is acidic enough to
>qualify?
>
>Mark.
>mgooley@advtech.uswest.com


Actually, The literature that came with my cookware says you can cook any
food in them and scrub them with any type of scrub pad or steel wool without
damaging the surface.  No restrictions.  

Joe.
From: atl@suzuki.kpc.com (Drew Lynch)
Newsgroups: rec.crafts.brewing
Subject: Re: Cats_Meow II - Best Batch designation
Date: 25 Jan 93 20:22:31 GMT
Organization: Kubota Pacific Computer

In article <1993Jan25.031144.16051@netcom.com>, jwsb@netcom.com (Justin Broughton) writes:
|> 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
|> 
|> 

I recently sent the same query to the editors of the Cat's Meow.  It
is an indication by the original brewer that he considered it his
"best batch"  

	Drew

-- 
+------------------------------+ 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.
From: 2fvo300f@kuhub.cc.ukans.edu
Newsgroups: rec.crafts.brewing
Subject: Guiness Recipe/Indiana Brewpubs
Date: 28 Jan 93 15:41:29 GMT
Organization: University of Kansas Academic Computing Services

Two questions for those charitable enough to reply. Thanks in
advance.

1) I will be in the Bloomington-Indianapolis area next month for
CSC '93. Are there any microbreweries in the area?

2) I am interested in getting a good recipe for a dry stout that
tastes like Guiness from someone who has had success at this quest.
I have made an all grain batch that was a good stout but did not
taste "like the real thing" as the recipe suggested. If any of
you talented brewheads out there have had some success at this
I would be so indebted for a detailed recipe of the process. Again,
thanks so much.

George Frazier
University of Kansas

ps if you would rather email, please hit me at

frazier@hawk.cs.ukans.edu
From: st1xe@rosie.uh.edu (Brown, Derek S)
Newsgroups: rec.crafts.brewing
Subject: cleaning
Date: 22 Jan 1993 14:01 CST
Organization: University of Houston
Distribution: world
NNTP-Posting-Host: rosie.uh.edu
News-Software: VAX/VMS VNEWS 1.41    

A good way to clean a bucket, if it is plastic, is to soak it in a bleach
and water solution.  It should be food grade plastic if possible.  Don't use
scented bleach since I have heard it can taint what ever you make next in it.
Make sure to clean it very well after with very hot water and let it dry
upside down on a towel or something.

If it is scratched, get rid of it.  In the past, I once used a bucket that
had too many scratched to clean properly, though I would never had known
this at the time.  The wines I made in it stuck at a S.G. of 1.040.  I had
this happen three times in a row before I realized what the problem was.
A new bucket worked fine.

If you are lucky enough to have found a glass primary, use the same process
only don't use so hot a rinse since it might break the glass.

Derek


Newsgroups: rec.crafts.brewing
From: reb@Ingres.COM (Phydeaux)
Subject: Re: Guiness Recipe/Indiana Brewpubs
Reply-To: reb@Ingres.COM (Phydeaux)
Organization: E 4th St Home For The Overeducated Underemployed - New Jersey Div.
Date: 28 Jan 93 22:20:45 GMT

In article <1993Jan28.094129.46831@kuhub.cc.ukans.edu> 2fvo300f@kuhub.cc.ukans.edu writes:
>2) I am interested in getting a good recipe for a dry stout that
>tastes like Guiness from someone who has had success at this quest.
>I have made an all grain batch that was a good stout but did not
>taste "like the real thing" as the recipe suggested. If any of

I think they add a certain quantity of sour beer to the  mix and that
is  where the  flavor  really   gets different.  I   don't know how to
duplicate this, though I've never tried.
						reb
From: fairchil@helix.ucsd.edu (Kevin Fairchild)
Newsgroups: rec.crafts.brewing
Subject: Novice question: brewing small batches?
Date: 24 Jan 93 08:04:12 GMT
Organization: University of California, San Diego


From fairchil Sun Jan 24 00:04:08 1993
To: /home/helix/fairchil/.article


I have just begun to brew, with a starter kit from Great Fermentations.  My
first batch is fermenting even as we speak, and should be ready to bottle in a
few days. I have read the book by Burch that came with my equipment, and
Miller's Complete Handbook. But here's my question:  If I found a fermenter
that was only about 1 gallon, and could fill it up without any airspace, is
there any other reason why I couldn't make small batches to try different
recipes?  Five gallon batches is just a lot for me to experiment with.  Or is
there something else I don't understand that would prevent me from making
batches of less than 5 gallons?

Thanks for your advice,

Kevin Fairchild
Soon-to-be-late-of-UCSD

Newsgroups: rec.crafts.brewing
From: gummitch@techbook.com (Jeff Frane)
Subject: Re: Redhook _Original_ Brew Recipe
Organization: TECHbooks --- Public Access UNIX --- (503) 220-0636
Distribution: usa
Date: Mon, 25 Jan 1993 20:33:57 GMT

Brian,

My e-mail to you on this bounced.  Please e-mail me for some information
about original Red Hook.

--Jeff Frane

-- 
gummitch@techbook.COM  Public Access UNIX at (503) 220-0636 (1200/2400) 


Newsgroups: rec.crafts.brewing
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: How about potatos ? (Can one make anything from them) ?
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Wed, 27 Jan 1993 22:09:11 GMT

In article <vdnrvqo@zola.esd.sgi.com> arthur@chiba (Arthur Evans) writes:
>In article <1993Jan27.151608.17209@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
[...]
>>As I understand the process, vodka can be distilled from anything, but
>>you have to distill it until it's almost pure alcohol.  From there
>>you cut it down to 80-100 proof (or whatever) with a mixture of water and
>>spices.
>>
>>Julie
>>DISCLAIMER:  All opinions here belong to my cat and no one else
>
>Huh.  Your cat knows an awful lot about booze, Julie.
>Does your homebrew mysteriously vanish when you're not home?

Nah.  She's more interested in wine.  Of course, she does
have an interest in "sparrow ale" (if anyone remembers 
that old thread...) 
:)

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
From: tgorb@rrc.chevron.com (Joe Gorberg)
Newsgroups: rec.crafts.brewing
Subject: Brewed my first batch!
Date: 28 Jan 93 19:20:20 GMT
Reply-To: tgorb@rrc.chevron.com
Organization: Chevron, Richmond, California


Thanks to everyone on the net for posting really useful info. I just 
brewed my first batch added the yeast last night.  It is an Austrailian Light.
Measured, before the yeast, S.G. 1.044 @ 64 degF. I purchased a 5 gal stainless 
steel kettle from Orchard Hardware for $34- thanks to all who sent info on 
sources.
  
Looking forward to bottling and can't wait for my next batch.  I want to start
doing the darker stouts soon.  

Joe.
tgorb@rrc.chevron.com

Newsgroups: rec.crafts.brewing
From: tdphette@mke.ab.com (Thad Phetteplace x4461)
Subject: Re: Ever heard of this beer?
Organization: Allen-Bradley Co.
X-Newsreader: Tin 1.1 PL4
Distribution: rec
Date: Fri, 29 Jan 1993 01:11:20 GMT

gleason@scf16.scf.loral.com (Robert Gleason) writes:
: 
: I'm trying to find out if I can buy a Dutch (I think) beer called Fax Fade
: in the SF Bay area. It's supposed to be nasty stuff that tastes like iron
: filings. I wanted to get it for a friend who was abused by this stuff when
: he worked overseas.

Iron filings.  I'd call that an accurate description.  I am fairly sure
it is a Dutch beer (at least I was in Holland when I drank it).  And it
has a nasty bite and you wake up the next morning feeling like someone
was beating you over the head with a 2x4 all night.  Well, I drank other
beers that night so maybe I shouldn't pin the blame on just one.  Still,
when I was in Germany shortly before that, I drank every type of beer
I could lay my hands on (absorbing local color and all that) and I never
got a hangover, even though I drank much more then I usually drink at
home.  What is it about some beers that they give you such nasty side
effects the next day while other more potent beers don't?  I've heard
varying oppinions on the subject but never anything definitive.

I don't know where you can get Fax Fade (sp?) in the USA.  Maybe I could
get my friends in Amsterdam to send me some, but they would problably
think I was crazy for asking.  :^)

--
Thad Phetteplace
Network Systems Analyst, Allen-Bradley Co.
Phone: (414)382-4461
Email: tdphette@mke.ab.com

The opinions expressed here are entirely my own and not that of my employer.
I am not a slob, I am simply doing an experiment in domestic entropy!

Newsgroups: rec.crafts.brewing
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Aluminum Pots: good or bad
Organization: MITRE Corporation, McLean  VA
Date: Thu, 21 Jan 1993 12:43:06 GMT

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.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: cjsuitt@iastate.edu (Cheryl J Suitt)
Subject: Just the FAQ please
Organization: Iowa State University, Ames IA
Distribution: rec.crafts.brewing
Date: Thu, 28 Jan 1993 01:10:05 GMT

Relax and have a Homebrew!

I would like to become a avid pertisipant in the art of homebrew, and thought
that the FAQ from this group would contain quite a bit of useful knowledge for
the beginner.

If there is such a item out there could someone Email it to me or point me in
the right direction?

Thanks,

-- 
Man is the best computer we can put aboard a spcaecraft ... and the only one
  that can be mass produced with unskilled labor. --Wernher von Braun
cjsuitt@iastate.edu  Whats mine is mine and whats yours is yours
Newsgroups: rec.crafts.brewing
From: George Paap <george_paap@email.sps.mot.com>
Subject: Ancient Sumerian Beer
X-Xxdate: Thu, 28 Jan 93 11:09:09 GMT
Organization: Motorola RISC
X-Useragent: Nuntius v1.1.1d16
Date: Thu, 28 Jan 1993 17:19:15 GMT

A quick update on the status of our attempt to reproduce Ninkasi (If you
missed my original post about our recipe etc, email me and I'll send it
to you).

Anyway, last Sunday we racked the beer of for secondary fermentation. 
The first batch (with 6lbs of date syrup) was some of the wierdest stuff
I've tasted.  We don't think it went BAD, but it was weird.  So we stood
around perplexed and then it hit us.  We were being blown away by the
hibiscus we had but in the bread.  I imagine it will become much more
subltle with time.  I'm quite excited about our second batch (using honey
instead of dates, and wine yeast).  It tasted like what I would envision
oatmeal mead might taste like.  Of course, the taste at this stage isn't
very representative of what the final taste will be, but I would say both
are going to have very unique tastes.

Festive drinking,

George Paap

I am my beliefs.
(which almost certainly are not those of my employer)
From: loodvrij@freds.cojones.com (Loodvrij)
Newsgroups: rec.crafts.brewing
Subject: Re: Low O.S.G. reading
Date: Wed, 27 Jan 93 09:53:47 AST
Organization: Radio Free Fredbox

frampton@skitzo.dseg.ti.com writes:

> > I've been brewing for a few months now (17 batches) but just lately I've be
>                           ^^^^^^^^^^      ^^^^^^^^^^
>   My gawd man!  Either your brews ferment fast or you've went out and bought
>   a truckload of Carboys.   In anycase, I'm impressed. :-)

I _think_ that was a reply to my message, at least it looks like it.  I've
been brewing since about september/october. We currently use 2 buckets and
3 carboys, and normally have 2 or 3 brews fermenting at once.  Our cellar
has about a dozen cases of stuff currently aging, along with a half-keg
of Watney's Red Barrel for good measure to make sure we don't drink the
homebrew before its really ready.

Goodness, all this is making me thirsty, and at 10am too.  Think I might go
blow the froth of a stout!

Bruce

Bruce J. Keeler (Ye Olde British Weirdo)    |   Disclaimer:
Internet: loodvrij@freds.cojones.com        |          IT WASN'T ME!!!!!
Voice: (907) 337-8193, Place: Anchorage, AK |_________________________________


Newsgroups: rec.crafts.brewing