HDTenEightyP/NetNews huggingface dataset:
From: john.fix@hardgood.com (John Fix) 
Newsgroups: rec.crafts.brewing
Subject: BUBBLE RISE QUESTION
Date: 31 Dec 92 08:40:00 GMT
Distribution: world
Organization: Hardgoods East BBS - Eastchester, NY (914) 961-8749
Reply-To: john.fix@hardgood.com (John Fix) 

TO: ramin@IASTATE.EDU

-> I am brewing my first batch. After beginning the fermenting, bubbles
-> began to escape through the airlock after about 15 hours.  It lastes
-> for about 10 hours.  Now nothing seems to be happening.
-> Isn't it a little early to bottle it ?

You need to be a little more specific, but two days is too short a
ferment.  What kind of yeast are you using?  At what temperature?  Try
moving it to a warmer location for a day and see if the ferment starts
again.  Check your specific gravity readings, as maybe all the
fermentables are gone.

                                  -= John =-
                              
----
+---------------------------------------------------------------+
|  Hardgoods-East PCBoard  (914)961-8749 HST  (914)961-8590 DS  |
|  Eastchester, NY   -  Hardware retailing BBS f/Triad owners   |
+---------------------------------------------------------------+
Newsgroups: rec.crafts.brewing
From: pmk@moliere.uucp (Peter Michael Klausler)
Subject: Re: Bottling
Organization: Lilydale DFL Refreshments Committee & Rhythm Section
Date: Tue, 22 Dec 1992 15:41:20 GMT

In article <725000059.F00001@tdkt.kksys.com> Ewan.Grantham@f62.n282.z1.tdkt.kksys.com (Ewan Grantham) writes:
>1) S.G. at room temp (~72F) appeared to be 80. Little low isn't it?

Huh? If you're abbreviating 1.080, then no, that's not low, that's pretty high,
up around the starting gravity for a good strong scottish ale. Please check
it again before bottling; '80' doesn't seem meaningful.

>2) When bottling, should you bottle/cap, bottle/cap; or 
>bottle/bottle/bottle cap/cap/cap ?

Fill the bottles, and place a cap on each after filling, but don't seal
them. Then make a second pass to seal the caps.

-- 
________________________________________________________________________________

"Omit needless words."                 Peter Klausler - pmk%moliere@uunet.uu.net
From: magus@brewhau.bison.mb.ca (James Copland)
Newsgroups: rec.crafts.brewing
Subject: Re: 2 Litre Plastic Bottles
Date: Wed, 23 Dec 92 00:43:35 CST
Distribution: na
Organization: Organium Brainbending & Low Level CodeWorks of Winnipeg, Manitoba.

ibiggs@fox.nstn.ns.ca (Kevin Crawford) writes:

>
> >What I'd like to know is, does anyone know of any reason why wine should not
> >be stored in PET bottles?
>
> Don't flame me if I'm wrong, but doesn't it have something to with the fact
> that the wine doesn't have carbonation and therefore won't have any
> pressure.  This is barring the sparkling wine argument.
>

No flame, but it is usually because the plastic bottles allow O2 to
pass thru them, there by oxidizing the wine.  I performed an
experiment that taught me something I didn't expect to learn when I
bottled some Chablis in plastic.  Oxidation takes 6 months to a year
to show up in a Chablis, to my mouth, but it does show up as a
"cardboard" flavour.  I don't recommend long term storage of beer in
plastic either for the same reason.

Regards,
Magus.

 -: My ancestors were ancient druids, running naked thru the woods      :-
 -: Drinkin strange fermenting fluids, I do it when I'm one of my moods :-
 -: magus@brewhau.bison.mb.ca                                           :-
Newsgroups: rec.crafts.brewing
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Yes, Virginia, It Will Clear!
Organization: MITRE Corporation, McLean  VA
Date: Tue, 22 Dec 1992 14:00:54 GMT

In article <01050166.loa67v@joebloe.maple-shade.nj.us>
 joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall) writes:

>A fellow recently wrote to me:
>
>> In article <01050166.ldda6o@joebloe.maple-shade.nj.us> you wrote:
>> >From what I've read (papazian, miller, burch and others) after one week
>> in the bottle, an ale anyway, should be drinkable and fresh. Experience
>> tells you and I otherwise.

Actually, experience tells me exactly what was said above.  Unless the beer 
is unusual (extra strong, highly spiced, whatever), it will be drinkable and 
fresh tasting as soon as it gets enough carbonation--usually a week for me.

That isn't to say that the taste after a month won't be perceived as better, 
but it certainly won't taste "fresh".  There are clear changes in taste as 
beer matures, but I haven't had even the lightest taste bad after a year of 
storage in my basement.

>There are several factors at play here.  In general, brilliantly clear
>beer will taste OK.  Its flavor will change with time.  If it's suitably
>strong (OG 1.050+) it should keep for a year or more if it was brewed
>with care.  The beer becomes a bit drier and frequently takes on subtle
>and complex vaguely wine-, sherry- or Belgian-like characteristics that
>might result from bacteria, might result from yeast, might just be
>chemical changes.  Who knows.  In general, the beer's flavor improves,
>although hop aroma and flowery, vaguely astringent "green" hop taste 
>will be dimished over time.

The "wine-, sherry-" like flavor is almost certainly due to oxidation.  
Depending on the style, a little of this may even be desirable and it isn't 
often overly obvious.

Also, if you did manage to get too much oxygen in your bottled beer, aging 
will only make it worse, so you will need to drink it quickly.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: bcronk@bnr.ca (Bryan Cronk)
Subject: Re: HOMEBREW Digest #1037
Organization: Bell-Northern Research, BNR-RTP 
Date: Mon, 21 Dec 1992 21:00:29 GMT

In article <_o=zP=nE5@ssc.gov>, homebrew@lupulus.ssc.gov writes:
|> 
|> HOMEBREW Digest #1037                        Mon 21 December 1992

... About 100 lines later...

|> Date:     18 Dec 92 09:16:20 EDT
|> From: "Robert Haddad"  <RHADDAD@bss1.umd.edu>
|> Subject:  Home brew in Dallas & New Orleans?
|> 
|> 
|> I am on my way to the Dallas/Ft. Worth and New Orleans areas soon
|> after the holidays.
|> 
|> Any brewpubs/micros in these cities?
|> 
|> Robert Haddad
|> rhaddad@bss1.umd.edu
|> 
|> -------

This is all I got at my site (118 lines).  Could someone who has the
entire HBD #1037 please re-post it?

Thanks a bunch!!!

------------------------------------------------------------------------
Bryan Cronk   BNR, Inc., Research Triangle Park, NC   
(919) 991-7598 (W)   (919) 528-3375 (H)
------------------------------------------------------------------------
Newsgroups: rec.crafts.brewing
From: watson@ccsf.caltech.edu (Stephen H. Watson)
Newsgroups: rec.crafts.brewing
Subject: Anchor Steam's Mythical Babylonian Beer
Date: 29 Dec 1992 16:49:13 GMT
Organization: CCSF Caltech, Pasadena, CA
Distribution: world
NNTP-Posting-Host: sampson.ccsf.caltech.edu

Hello, all...

Just started homebrewing about a month ago, and so just found
out about this newsgroup...I have a question that seems 
appropriate here.  I've heard some strange rumors that
an ancient beer recipe (Babylonian?  Sumerian?  Something-ian?)
was found, and that Anchor Steam or some other smaller
brewery was going to make some.  Any info on this crazy
idea, or is it an urban legend?

Relax!

Steve Watson
JPL
From: jbrennan@ubvmsb.cc.buffalo.edu (Joseph A. Brennan)
Newsgroups: rec.crafts.brewing
Subject: Re: Bubble Rise Question
Keywords: Bubble
Date: 31 Dec 92 20:24:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Dec30.212306@IASTATE.EDU>, ramin@IASTATE.EDU () writes...
> 
> 
> I am brewing my first batch.
> After beginning the fermenting, bubbles began to escape through the airlock
> after about 15 hours.  It lastes for about 10 hours.  Now nothing seems to be
>happening.
>  Isn't it a little early to bottle it ?
> 
>   I was expecting the bubbling to go on for a couple of days (that's what 
> I read).  
> 
>  Any suggestion ?
> 
>   Thanks,
> 
>  Tom
> 
> 
>  
Tom, this is perfectly normal.  Yes, it's too early to bottle.  Give your
beer about a week before you put it in the bottle.  And remember, it's
hard to screw up beer, so relax, don't worry, have a homebrew.
From: shaver@convex.com (Dave Shaver)
Newsgroups: rec.crafts.brewing
Subject: Re: Using bleach to sanitize
Date: 21 Dec 92 19:22:01 GMT
Organization: CONVEX Computer Corp, MPP System Software, Richardson, TX
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

ech@ac.dal.ca writes:
>	The problem is, according to Suzanne Price in the recent special
>issue of Zymurgy, chlorophenols are detectable at levels of 2-5 ppb, 
>ie, .002 ppm.  You want to get as much of the chlorine out as possible.

When detected, what do chlorophenols taste like?  If I remember the '93
beer judging sheet correctly, they give a plastic taste.  I have both
a Christmas ale and an oatmeal stout that both suffer from this off
taste.  (The plastic bite is especially strong in my Christmas ale.  At
first I thought it might have been the ginger I used, but I'm becoming
more convinced that it's chlorophenols.)

I'm wondering if chlorophenols are the cause.  I bet I didn't rinse my
primary enough or I had chlorine-laden water drip into the beer while
putting it into the primary from my stock pot.

And the big question: Do these flavors subside with time?  If so, how
long does it take?

/\  Dave Shaver
\\  CONVEX Computer Corporation, Richardson, TX
\/  Internet: shaver@convex.com    UUCP:  uunet!convex!shaver
From: magus@brewhau.bison.mb.ca (James Copland)
Newsgroups: rec.crafts.brewing
Subject: Re: 2 Litre Plastic Bottles...NOT!
Date: Wed, 30 Dec 92 12:55:44 CST
Distribution: na
Organization: Organium Brainbending & Low Level CodeWorks of Winnipeg, Manitoba.

frampton@skitzo.dseg.ti.com writes:

> In article <27496@sybase.sybase.com>, peac@sybase.com (Jeff Peacock) writes:
> > 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
>
>  Spectrums of light do funny things to your beer also.  From what I've
>  read, keep all your brews in glass out of prolonged light.  Can anyone
>  add more elaboration to this?  I assume thats why dark bottles are
>  preferred.
>
> Framp..

Salut!

Yes, it does apply to beer, and yes that's why brown bottles are used.
I tried an experiment to see if I could make the skunky flavour/smell
in beer this past summer when it was being discussed here.  I used two
Corona bottles (clear glass), two Pepsi (Tm) 1 L clear plastic ones,
two Grolsh (green glass) bottles and two brown beer bottles (Labats
Lite).  The Corona bottles came out quite skunky with 1 hr exposure to
Manitoba sunshine, the clear plastic ones had a phenolic taste/smell.
It appears that sunshine will accelerate the breakdown of the plastic.
The second "Grolsh" bottle took about 2 hrs to develop a skunky smell
and I gave up then with the brown glass beer still tasting fine.  The
second clear plastic bottled beer was totally undrinkable (and I'll
drink most anything).  It is the UltraViolet component that
creates/accelerates the taste change.  According to a local commercial
brewmaster, given a cool, dark storage area beer CAN be stored in
plastic but only for a short time (<1 year) before flavour changes
occur.  There are two major reasons for the flavour change, the ETOH
in the beer dissolving some of the plastic and oxidation of the beer
due to the permeability of the plastic to O2.  The higher the levels
of ETOH the more these effects happen.  One suggested cure was to use
the plastic that is used for storing distilled spirits to store
wine/beer.  This plastic is more resistant to the solubility problem
and about the same with the permeability problem.  I still bottle some
of my beer and wine in plastic two liter bottles, but they are
intended for immediate (<3 mos) consumption and stored in a cool, dark
area of my basement.  I have not noticed any significant difference,
nor did my tasters, between beer stored this way for a short time and
beer stored in glass.  Hope this helps.

Regards,
Magus.

 -: My ancestors were ancient druids, running naked thru the woods      :-
 -: Drinkin strange fermenting fluids, I do it when I'm one of my moods :-
 -: magus@brewhau.bison.mb.ca                                           :-
Newsgroups: rec.crafts.brewing
From: gburton@magnus.acs.ohio-state.edu (Garland O Burton)
Subject: 1st tasting
Organization: The Ohio State University
Date: Wed, 30 Dec 1992 22:26:10 GMT

here are my findings after tasting my first homebrew.

it is a good stout (clear and fresh) with a very dark color.
it is too sweet and undercarbonated.  it is also probably too 
soon to tell.

i used light brown sugar.  papazian says to boil the priming solution.
i just used boiling teakettle water to dissolve the sugar.  i didn't
boil the bottlecaps either.  too bad i got the book after i made my 
first batch.

next time i'll use lager yeast since my basement is so cool in the 
winter.  53-55 F.  i think i will like using dry malt extract better for
priming too.  hopefully my beer is green and will improve in a week or so.

i am learning alot about this craft.  hopefully the hobby part (drinking)
will workout better.

my recipe, again, was...

1 can m&f stout kit
3lb dark dry malt extract
1/2 lb dark roast barley steeped in cooling wort
1 packet edme active dried yeast

i hope my yeast didn't crap out.

cheers, 

gob!

-- 
gburton@magnus.acs.ohio-state.edu.............copyright 1992 gary burton........
Newsgroups: rec.crafts.brewing
From: rich@progress.COM (Rich Lenihan)
Subject: Re: Boston's Best Burton Bitter/ Richard
Organization: Progress Software Corp.
Date: Mon, 21 Dec 1992 15:31:51 GMT

homebrew@lupulus.ssc.gov writes:

>From: roy.rudebusch@travel.com

>R:>Commonwealth Brewing Company in Boston makes a terrific ale they call
>R:>"Boston's Best Burton Bitter".  It's nice and thick and malty and I
>R:>can't even find a description of the style anywhere.

>R:>Can someone who's familiar with this beer
>R:>give me some pointers on replicating it?

>Can you give a more complete description of the beer?
>Like maybe a full taste profile?

It's a bitter.  I can't really say if it's true to style or
not but Terry Foster gives it favorable mention in his book
on Pale Ale.

-Rich


--
Rich Lenihan                 UUCP: mit-eddie!progress!rich
Progress Software Corp.      Internet: rich@progress.com
From: goddard@NeXTwork.Rose-Hulman.Edu (Bart E. Goddard)
Newsgroups: rec.crafts.brewing
Subject: good advice
Date: 29 Dec 1992 16:54:40 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


I was worried about my first batch and posted here.  I got 4 responses,
and in total, 2 pieces of good advise:

1.  Relax.  (Easy enough for someone with  6 Sam Adams in the fridge!)

2.  Move the bucket, er, I mean PRIMARY FERMENTER to a warmer place.
    (also easy.)

Both actions were successful.  Thanks, guys, what a great group.

Bart
From: zdew11@hou.amoco.com (David E. Williams)
Newsgroups: rec.crafts.brewing
Subject: ale recipe
Keywords: beer
Date: 30 Dec 92 19:06:04 GMT
Reply-To: zdew11@hou.amoco.com
Organization: Amoco

I am fairly new to usenet and homebrewing.  Does anybody have an ale recipe that comes close to Chimay red????

Thanks
Dave Williams
 
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Compuserve, Copyrights etc. ad nauseum
Date: Tue, 22 Dec 1992 04:47:31 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <9270@verdix.verdix.com> mark@verdix.com (Mark Lundquist) writes:
>Can't this be taken to net.misc or wherever?
>
>Let's get back to beer, and the brewing and drinking therof!


I think you are being unnecessarily harsh.  This is beer talk.  We are
discussing what may be a breakthrough in uniting the entire homebrew
community.  What we are talking about is connecting every brewer with a
modem to an international network and it is well worth the bandwidth to
come up with something that works and not piss anybody off of drive anyone
out uf business.
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: rec.crafts.brewing
Subject: duplicates
Date: 29 Dec 92 09:35:56 CST
Organization: The Meltdown - A Team Star BBS

Sorry for wasting bandwidths like this but do we really need to see duplicate
postings from alt.beer?  That's a true waste of bandwidth if you ask me.  That
whole thread about B&T's was done to death, IMHO, in alt.beer, which is where
it belongs.  alt.beer people get uptight about rec.crafts.brewing stuff in
their area, and they are absolutely correct, so can we then keep alt.beer stuff
there?

(climbing down off soapbox)

Thank you.

Mike Wilson
brewer@meltdown.chi.il.us
From: Darren.Hanson@f271.n103.z1.fidonet.org
Newsgroups: rec.crafts.brewing
Subject: Anchor Steam's Mythical Babylonian Beer
X-Sender: newtout 0.05 Dec 30 1992
Date: 31 Dec 92  00:06:00

Reply-To: darren@ofa123.fidonet.org

In message <6903@dciem.dciem.dnd.ca> king@dciem.dciem.dnd.ca
(Stephen King) wrote:

 > In article <1hpvi9INNbbs@gap.caltech.edu>
 > watson@ccsf.caltech.edu (Stephen H. Watson) writes:

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

 > I just read about this a few days ago. i got a book on beer & food
 > for Christmas, and in it is mentioned the Sumerian Beer that Anchor's
 > Fritz Maytag had made. I'll bring the book in tomorrow and give you a
 > brief rundown, if no-one beats me to it.

About a month ago there was a thread about this and I believe
somebody even provided the recipe. I've lost my copy, but there
might be some kind soul out there who has a copy that would
resend it out to the newsgroup.... (pretty please?)
__                 __
\/  Darren Hanson  \/

---
Newsgroups: rec.crafts.brewing
From: xslkkk@oryx.com (kenneth k konvicka)
Subject: Fermenting Cheaply
Organization: Oryx Energy, Dallas, Texas.
X-Newsreader: Tin 1.1 PL5
Date: Sun, 27 Dec 1992 08:20:52 GMT

Tell me what would be wrong with the following -
     I dissolve 50 lb sugar in 40 gal defunct but clean hot water heater.
     Add 6 cans frozen grape juice and a few packets Fleischmanns yeast.
     Allow to ferment at proper temp, excluding oxygen.  
     Then bottle in 2 liter pop bottles.

Do you think the product would stand a chance of being palatable?  What  
precautions should I take?  Am trying to get by cheaply.  Any suggestions for an
inexpensive primary fermentation vessel of 40-50 gal capacity?  The hot water   heater idea came from an imaginative contributor to this newsgroup.  Am just
getting started.  Thanks.
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.crafts.brewing
Subject: Re: mixing in carboy
Date: 31 Dec 92 13:00:58 GMT
Organization: Sterling Software IMD, Vienna, Va.

birkelan@atelm.sps.mot.com (Joel Birkeland) writes:
: Is there any reason that I cannot mix the sugar and fermented beer
: in a glass carboy prior to bottling?  Everyone here tells me that 
: I must use a food grade plastic bucket, but they don't know why, and
: I would rather not buy one when I have a perfectly good carboy sitting
: idle.
: 

The only important thing is that its a separate carboy (i.e. not the one
the beer is currently fermenting in).

Otherwise, when you stir in your priming solution, you will rouse up all
that trub on the bottom.

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
Newsgroups: rec.crafts.brewing
From: gummitch@techbook.com (Jeff Frane)
Subject: Re: Compuserve
Organization: TECHbooks --- Public Access UNIX --- (503) 220-0636
Date: Tue, 22 Dec 1992 18:22:52 GMT

pcj1@cunixf.cc.columbia.edu (Pierre Jelenc) writes:


>About Compuserve and Internet:

>  1/ There seems to be a misunderstanding somewhere. rec.crafts.brewing is
>  _NOT_ and has never been reproduced on Compuserve. I have no idea where
>  this came from.

As someone who has access to both Internet and Compuserve, I have to
call Pierre on this one.  There was a time earlier this year when rcb
was regularly archived on Compuserve -- it was dropped when members of
the Beer Forum concluded there wasn't much going on on the newgroup of
particular interest.

--Jeff Frane

-- 
gummitch@techbook.COM  Public Access UNIX at (503) 220-0636 (1200/2400)
From: cdl0@ns1.cc.lehigh.edu (CONRAD DANIEL LLOYD-KNIGHT)
Newsgroups: rec.crafts.brewing
Subject: Second Batch: Help!
Date: 29 Dec 92 20:50:01 GMT
Organization: Lehigh University

Hi all,
Just sampled some of my second batch - a stout. It has an extremely odd
flavor: it tastes of licourice (is that how you spell it?). I was wondering if
anybody out there could explain where it came from. It's not entirely
unpleasant, just a bit of a shock when you're expecting it to taste like,
well, beer I suppose!
    Here's how I brewed (brow, brew, what is the past tense
of brew?) it: One can of hopped extract for stout (John Bull), about 3
teaspoons of cinnamon to give it a sort of christmassy flavor, then about half
a jar of molasses and 2 cups of corn sugar to beef up the OG. It made about
4.5 gallons and I still had a pathetically low OG - about 1029. Why is my OG
so low? How can I increase it? Help!!!
    One thing I did notice about the licourice flavor: It could be a totally
coincidental combination of two other flavors - the bitterness you usually get
in stout and a strange chalky/cidery taste that my first brew had. When I
tasted my first brew, I put the cidery taste down to messing up the bottling
and the chalkiness to storage - The temperature changed a lot between day and
night. I thought this time I'd got it right and elliminated all that. The
strange taste mellowed after a few weeks of sitting in the bottles, so if the
licourice flavor also disappears, I'll know where it came from. Any ideas?
comments? HELP?
Bye, thanx for any help,
    -Conrad.
-- 

bye...
________________________________________________________________________________
*               Do what thou wilt shall be the whole of the Law.               *
*                     Love is the Law, Love under Will.                        *
*______________________________________________________________________________*
                           ___                                     - A.C.
Newsgroups: rec.crafts.brewing
From: golka@bnr.ca
Subject: Re: Gleaming immersion chiller
Organization: Bell-Northern Research
Date: Mon, 21 Dec 1992 16:12:25 GMT

In article <1992Dec17.225559.20178@hplabsz.hpl.hp.com> kral@hplabsz.hpl.hp.com
(Joseph Kral) writes:
>In article <BzF349.CIJ@news.dtc.hp.com> peterm@dtc.hp.com (Sweet Pete) writes:
>>In article <1992Dec16.181118.8923@hplabsz.hpl.hp.com> kral@hplabsz.hpl.hp.com
(Joseph Kral) writes:
>>>
>>>OK, I just asked the resident chemist here.  He says, I had it right. The
>>>acidity etches off the copper oxide.  He says that all metals have an 
>>>associated etch rate.  Stainless steel is very low and things like copper
>>>are relatively high.  (This chemist is a former homebrewer also).
>>
>>Interesting.  Is he a "former" brewer because after he realized what was
>>happening he stopped rather than die of copper poisoning?  :-)
How do you explain the traditional copper kettle? If there were a copper
problem,
then I would think it would show up here?


Bill Crick   Brewius, Ergo Sum!


Newsgroups: rec.crafts.brewing