HDTenEightyP/NetNews huggingface dataset:
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Interesting idea for removing oxygen from bottles.
Date: Wed, 18 Nov 92 18:18:28 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <1992Nov18.011219.11500@news.columbia.edu> (rec.crafts.brewing), pcj1@cunixf.cc.columbia.edu (Pierre Jelenc) writes:
) ... The yeast will anyway consume the oxygen
) that is present in the bottle.

I don't think this is true.  The oxygen will not necessarily diffuse
into the brew during the yeast's respiratory phase, nor will there
necessarily be enough yeast to respire the oxygen before it can react
with the beer.

)                                 In fact, I recently tried to oxidize
) some brew: I filled one bottle only halfway, and shook it well to
) aerate the beer. I let condition for 3 weeks, and did a blind test.
) Neither my wife nor I could detect any difference in either taste or
) aroma.

Maybe you just got lucky.  Was this a light- to medium-bodied light-
colored beer?  Oxidation doesn't always make these taste awful.  On
the other hand, a dark beer ....  The easiest way to oxidize beer,
anyway, is to add unboiled tap water at bottling time.  The undesirability
of the resulting brew a few weeks later may surprise you.  Kind of
like a combination of tinfoil and cardboard in your mouth, with dry
astringent sherry overtones.  Yumm!

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
From: jmm@scarabz.Corp.Sun.COM (John Morrison)
Newsgroups: rec.crafts.brewing
Subject: fermentation is no estan aqui - wha happen???
Date: 23 Nov 1992 22:25:31 GMT
Organization: Sun Microsystems
Distribution: usa
Reply-To: jmm@scarabz.Corp.Sun.COM
NNTP-Posting-Host: scarabz.corp.sun.com


     I brewed a batch of generic Dark Ale and racked to secondary and let
it sit for about 3+ weeks.  I then bottled.  I used 1 1/2 lbs of DME and 
at 2 weeks, I am still waiting for the fermentation to get going.  The beer 
tastes fine, it is just flatter than "over-used phrase here".  I used
liquid yeast for the batch.



Wha Happen????

John Morrison
From: ulick@bernini.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Re: Brewers' Bible (was Re: Use of chocolate malt)
Date: 23 Nov 92 16:46:21 GMT
Organization: OUC, University of Notre Dame

In article <jdecarlo.397.722532919@mitre.org> jdecarlo@mitre.org (John DeCarlo) writes:
>
>The *big two*, IMHO, are Miller's _The_Complete_Handbook_Of_Homebrewing, and 
>Papazian's New one.

If I had to keep one I'd keep Miller.  I don't own a Papazian but had an 
extended loan of one, and found it useful to refer to the tables (even if
they were loaded with inaccuracies).  Since I got Noonan, which has a
wealth of useful tables and information, I never refer to Charlie's book.

So 2 books - Miller for basic method, Noonan for advanced method.  However,
no beginner should buy Noonan.  Not only do his methods need considerable
modification to make them useful, but the book is hard to follow anyway.
It does have good appendices and is the only good description I know of 
decoction mashing.

I have little problem that needs solving - a stuck ferment.  I am blaming
the yeast (snpa) and ferment temperature <65F.  When I racked to secondary
and dry hopped my gravity had dropped a massive 3B from 12 to 9.  I put it
into a warmer room, but alas all the yeast (what little there was to begin
with) is gone.  Perhaps, the wort contained less fermentalbles being my
first decoction mash, which did not go smoothly - I had to rush out and buy
a thermometer when mine broke while stirring the thick decoction.  I had
to leave my girlfriend stirring it while I rushed out - talk about a baptism
in homebrewing - stirring and returning a thick decoction while referring to
Gregory without a thermomenter!!  The mash got a bit cool so I did another
thick decoction.

Anyway I was going to solve this problem by repitching with a lager yeast
and finishing it as a steam beer, in the hope Wyeast bavarian will do a
better job.  I should have a healthy sediment in my started, but was wondering
if I should reaerate the wort.  I am also worried about the dry hops.  Can I
expect problems with them doing a repitch?  Anyone with experience of such
a problem?


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: reb@Ingres.COM (Phydeaux)
Subject: Too much blowoff -- help!
Reply-To: reb@Ingres.COM (Phydeaux)
Organization: E 4th St Home For The Overeducated Underemployed - Chicago Div.
Date: 18 Nov 92 20:45:41 GMT

Hi!  I've been using  a 6 gallon carbouy  for my primary.  Lately I've
begun to use liquid yeast (Wyeast) instead of the  dry  yeast.  In the
two  batches I've  made with the  liquid I've seen *much* more blowoff
fromthe carbouy.

I'm currenty  making  a stout, and pitched  into  about 4.5 gallons of
wort in the 6 gallon carbouy.  Well,  a day and a  half later I've got
about 3/4 of a gallon of stuff in the  overflow bucket.  This all came
out  as  foam.  In the previous batch   (holiday ale),  I pitched into
about 5 gallons and got about a gallon in the overflow.

I thought about solutions to this problem, here's what I came up with.

1) Have  the blowoff tube  go to a second carbouy,  which itself has a
blowoff tube.  This results in saving the blowoff, but has  a downside
which is that the junk part of the blowoff is not blown off.

2)  Pitch into two carbouys,  each of which has  half  of the wort.  A
quantity of blowoff will come out (good!) but not nearly as much

3) Find a bigger carbouy.  I've never sene bigger than 6 gallons though

4) Use slower yeast

What do other people do about this? Help!
						reb
From: melkor@planet10.WPI.EDU (Charles J Schletzbaum)
Newsgroups: rec.crafts.brewing
Subject: Re: Mead?
Date: 19 Nov 1992 14:50:38 GMT
Organization: Worcester Polytechnic Institute
Distribution: world
NNTP-Posting-Host: planet10.wpi.edu

In article <1ebb9oINNi4@bigboote.WPI.EDU> kentheri@parker.WPI.EDU (Kenneth Merri Theriault) writes:
>
>	I am thinking about brewing some mead but I have a problem.  I don't
>know what any tastes like, so I really won't know if I brew it right.   What I

Mead can have virtually any spice you could ever want added to it.
A lot of taste if trial and error but a lot of formulas exist.
just depends on what you like, then make your mead to suit your taste.

>need is to find some place that sells Mead so I can try it.  Does anyone know
>where I can buy some Mead in the CT, MA area?    
I don't know where to buy it offhand, I'm still trying to get off the ground with my first home batch.
>
>                            Thanks
>
>                            Ken
From: ulick@bernini.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Re: Too much blowoff -- help!
Date: 19 Nov 92 09:26:01 GMT
Organization: OUC, University of Notre Dame

In article <1992Nov18.204541.5201@pony.Ingres.COM> reb@Ingres.COM (Phydeaux) writes:
>Hi!  I've been using  a 6 gallon carbouy  for my primary.  Lately I've
>begun to use liquid yeast (Wyeast) instead of the  dry  yeast.  In the
>two  batches I've  made with the  liquid I've seen *much* more blowoff
>fromthe carbouy.
>
>What do other people do about this? Help!

It's not the fault of Wyeast, but you'll have to be more specific.  I use
7 gallon carboys and 5-6 gallons of wort and affix blowoffs for weizens
fermented over 70F, for for all other beers brewed below 70F, I do not
need blowoffs, specifiacaaly my last 2 batches, a pale ale using snpay
at 60-65 and a lager with wyeast bavarian at 55F barely raised much of a 
high krausen at all.   The moral - ferment at lower temperatures.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: jeberg@jusit.uio.no (Jan Erling Berg)
Subject: Beer-in-a-bag worth it?
Followup-To: rec.crafts.brewing
Organization: uio
Date: Sat, 21 Nov 1992 11:14:35 GMT

I've come over a brew consept, called "beer-in-a-bag". It's supplied by 
"Brewking" in England.

All I have to to is add water and yeast and wait four weeks. I drain from a
tap at the bottom of the bag.

I never brewed beer before, only wine from what my garden offers. The
question is: What can I hope for as a result?

The bag contains no added preservatives, only the four basics, cfr.
"Reinheitsgebot"

I'm pleased if someone answers this posting by mail or post here

Thanks

Jan E Berg, UiO Norway
Newsgroups: rec.crafts.brewing
From: hesh@cup.hp.com (Chris Steinbroner)
Subject: Re: Corona mills
Date: Tue, 17 Nov 1992 18:45:59 GMT
Reply-To: Chris Steinbroner <hesh@cup.hp.com>
Organization: HP-UX Kernel Lab, Cupertino, CA
X-Newsreader: TIN [version 1.1.8 PL6]

Jack Schmidling (arf@ddsw1.mcs.com) wrote:

: I would quibble about two points....  it is anything but "awesome" and using
: the term crush is a bit misleading to put it mildly.  Only a roller mill
: crushes.  the Corona shreds and grinds.

i have only one thing to say about the quibbling: Jack is biased;
he is selling a product that he wants you (us) to buy.

one can't argue with what Thomas Lobonc says:

: I was able to get a crush that left hardly any grains unhusked with
: almost no flour.  Awesome.

if you have a different experience, Jack, just report it.
Thomas got good results, you didn't.  maybe Thomas is doing
a better job than you are at setting the plates "right."

-- hesh

p.s.  i used the MM at Fermentation Frenzy, and was happy
      with the crush.  i haven't tried a corona, but i've
      seen equally good results from a friend's Corona...
      at half the price.
Newsgroups: rec.crafts.brewing
From: cbrooks@ms.uky.edu (Clayton Brooks)
Subject: Re: What's brewing in West VA.?
    <1992Nov19.045217.9044@cbfsb.cb.att.com>
Distribution: na
Date: Fri, 20 Nov 1992 07:05:50 GMT
Organization: University Of Kentucky, Dept. of Math Sciences

mkenny@cbnewsb.cb.att.com (michael r..kenny) writes:

...............................................................  What is the
>beer/brewing climate there?  Any micros, brewpubs, or places with decent
>selections of good beer? ....................................................

Growing up in Huntington, I sadly say that the beer climate is pretty sad.
(This is definitely one of the reasons that I didn't become interested 
in beer until recently)  The only info that I can give you is to try 
a tavern in Huntington called Mycroft's, but it's not worth the drive 
from Charleston.

I guess the German immigrants had little beer influence on the area 
and Kentucky overshadows any accomplishments in the hard liquor area.

One note, there used to be a medium-sized brewery in Huntington called 
Feisenmier (sp?) Brewery.  Competition from the big guys and state and 
local governments' unwillingness to cut some tax slack forced it to 
close in the 1960's.  I have no idea how good the beer was. 

>Guy McConnell  guy@mspe5.b11.ingr.com  or  ...uunet!ingr!b11!mspe5!guy
                          ^^^^^^^^^^^^ Walk over and say "Hi" to my wife.

-- 
 Clayton T. Brooks       _,,-^`--.   From the heart          cbrooks@ms.uky.edu
 722 POT U o'Ky    .__,-'    *    \   of the blue           cbrooks@ukma.bitnet
 Lex. KY 40506   _/              ,/    grass and   {rutgers,uunet}!ukma!cbrooks
 606-257-6807   (__,-----------''   bourbon country    AMA NMA MAA AMS ACBL DoD
Newsgroups: rec.crafts.brewing
From: mol@jyu.fi (Mika O. Latokartano)
Subject: Re: Interesting idea for removing oxygen from bottles.
Organization: University of Jyvaskyla, Finland
Date: Wed, 18 Nov 1992 08:06:48 GMT

In article <1992Nov17.193552.2686@novatel.cuc.ab.ca> hpeyerl@novatel.cuc.ab.ca (Herb Peyerl) writes:
>I went to a local brew club meeting for my first time the other night..
>
>The amount of expertise and knowledge is just astounding... One of the
>brewers from a local micro-brewery was there and we were talking about
>bottling and he mentioned a technique that he uses to get a lot of the
>air out of his newly bottled beer (when he bottles which is infrequent
>since he Kegs)...
>
>What he does is follow normal procedure but instead of actually sealing
>the caps, he lets them sit loosely on top of the bottle for a couple of
>hours and then seals them.. He says that in that time the yeast produce
>enough CO2 to push most of the air out... He says he hasn't experienced
>any oxidation problems since he started doing that... I didn't think to
>ask him if he uses any more priming fermentables than normal.... Sounds
>like it may be something to experiment with.
>
>Anyways, I thought I'd pass that on...  Comments?

  I've never tried it, but plan on doing so with my next batch.  
  This procedure might have been discussed in Miller's TCHOHB, but
  I'm not sure.  Sounds plausible.  The caps cover the bottles
  well enough to keep the air out, and the CO2 will push the air
  (at least most of it) out.  So wait for couple of hours, then seal
  the caps.  Anything to prevent the oxidation during conditioning in
  the bottles.

	- Mika
-- 
[  Mika O. Latokartano	   |    "They say the sea is cold, but the sea  ]
[  Internet : mol@jyu.fi   |     contains the hottest blood of all."    ]
[  mol@vipunen.hut.fi      |     Whales Weep Not!  -D.H.  Lawrence      ]
Newsgroups: rec.crafts.brewing
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Subject: Re: Interesting idea for removing oxygen from bottles.
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University
Date: Wed, 18 Nov 1992 01:12:19 GMT

In article <1992Nov17.193552.2686@novatel.cuc.ab.ca> hpeyerl@novatel.cuc.ab.ca (Herb Peyerl) writes:
>I went to a local brew club meeting for my first time the other night..
>
>The amount of expertise and knowledge is just astounding... One of the
>brewers from a local micro-brewery was there and we were talking about
>bottling and he mentioned a technique that he uses to get a lot of the
>air out of his newly bottled beer (when he bottles which is infrequent
>since he Kegs)...
>
>What he does is follow normal procedure but instead of actually sealing
>the caps, he lets them sit loosely on top of the bottle for a couple of
>hours and then seals them.. He says that in that time the yeast produce
>enough CO2 to push most of the air out... He says he hasn't experienced
>any oxidation problems since he started doing that... I didn't think to
>ask him if he uses any more priming fermentables than normal.... Sounds
>like it may be something to experiment with.
>
>Anyways, I thought I'd pass that on...  Comments?
>
>--

This sounds like overkill. The yeast will anyway consume the oxygen
that is present in the bottle. In fact, I recently tried to oxidize
some brew: I filled one bottle only halfway, and shook it well to
aerate the beer. I let condition for 3 weeks, and did a blind test.
Neither my wife nor I could detect any difference in either taste or
aroma.

Pierre


Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
Newsgroups: rec.crafts.brewing
From: ulick@bernini.helios.nd.edu (Ulick Stafford)
Subject: Re: ICE beer
Keywords: german, icebeer
Organization: OUC, University of Notre Dame
Date: Mon, 23 Nov 1992 15:40:32 GMT

In article <1992Nov22.154121.15415@klaava.Helsinki.FI> kkuisman@klaava.Helsinki.FI (Kalle E Kuismanen) writes:
>
> freeze some of the water while alcohol remains liquid. Ice crystals are
> then removed and remaining liquid bottled. Result is amazing around 19%
> alcohol of the weight (don't quote me on the exact figure).

In his Big world book of beer, Michael Jackson mentioned Icebeer, but didn't
report any.  Sometimes EKU 28, where 28 is Balling or Plato, is mistakenly
identified as an Eisbier because they lager at a very cold tempertaure, but
they do not remove ice crystals.  I to would be curious to know if there 
are any commercial examples.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Pinkus Weizen?  Really?
Date: Wed, 18 Nov 92 18:09:33 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


So, I have this glass of Pinkus Weizen in front of me.  (It's in one
of the super-thin Pinkus Pils glasses with the 0,2 l mark on it.)

The only problem is that it is nearly crystal clear despite being
quite cold, is lightly carbonated, and has nearly no residual head.
It looks, smells and tastes like a damn good pilsner but not a bit 
like a wheat beer.

Is it possible that this is a mislabeled bottle of Pinkus Pils?  Do
these things happen from time to time?

Inquiring minds....

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
Newsgroups: rec.crafts.brewing
From: dbreiden@dsuvax.dsu.edu (Danny Breidenbach)
Subject: Re: Brewing With Friends
Organization: Dakota State University, Madison, SD
Distribution: na
Date: Sun, 22 Nov 1992 19:21:14 GMT

>call 'carry-on luggage philosophy'.  While everyone else at the 
>airport is getting stuff taken away from them (the 1-item-per-person rule)
>I never have any trouble taking 1, 2, 3,...however many pieces 
>of carry on luggage on a plane that I want to take. The secret? 

A ha!  IT's you and your cat taking up all the overhead storage space so
that when I get on the plane there's no place to stuff my one little damn
bag!  Well .... Getting away with it don't make it right!

As far as brewing with friends, I'd bet a 6 pack that if you asked your
local BATF agent whether your arrangement is legal or not, he or she would
shrug and say something like, "Hell, I dunno -- and who really cares 
anyway?"  Relax and brew on ...
From: apohl@unixg.ubc.ca (Derrick Pohl)
Newsgroups: rec.crafts.brewing
Subject: Re: Use of chocolate malt
Date: 19 Nov 92 17:33:18 GMT
Organization: The University of British Columbia
NNTP-Posting-Host: unixg.ubc.ca

In digest <VC#qD8+lP@ssc.gov> homebrew@lupulus.ssc.gov writes:

>I picked up a pound of chocolate malt at my local homebrew store after hearing
>much about it giving beer a nutty flavor (which I like).  I'd like to add it
>to my next batch of amber (extract), but have heard of using it crushed and
>uncrushed.  What kind of difference in flavor does crushing it make?

>Thanks in advance...Karl
>(blosskf@ttown.apci.com)

According to the bible (i.e. Charlie Papazian's _New Complete Joy of Home
Brewing_) you've got to crush those grains.  He recommends using a rolling
pin (p. 55).  You've got to get this book.  It's the sacred text and
lingua franca of North American home brewing - not that it's
unquestionably right on all things, but it's like the basic text book that
everybody knows and refers to. 

Newsgroups: rec.crafts.brewing
From: ibiggs@fox.nstn.ns.ca (Kevin Crawford)
Subject: Re: Quality of malt extract
Organization: Atlantic Canada Opportunities Agency (ACOA)
Date: Mon, 23 Nov 1992 20:02:37 GMT


>Could anyone here "in the know" provide more details?  I don't have
>the facilities yet to do my own mashing and I'd like to avoid those
>brands which add sugar to the "broth".

The only brand that I have ever noticed adding corn sugar to their malt 
extract is Canada Brew (aka Jimmy Flynn Beer).  The leading ingredient is 
Malt Extract and the second is Brewer's Adjunct (Inverted Corn)... which 
means there could possibly be 1 tsp. less of corn sugar to malt extract.
I have used this beer kit before (before I knew what all the ingredient 
names or cared).  The beer was amazingly light, and all my friends liked it, 
of course they're the ones that argue that there is a major difference 
between mass-produced beer... so you can count their opinions if you like.

If there are any other kits that use this method of keeping costs low, 
please post so that we can be wary of these brands...

Later,


---------------------------------------------------------------------------
|    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: jeq@i88.isc.com (Jonathan E. Quist)
Newsgroups: rec.crafts.brewing
Subject: Re: Blackstrap Stout
Date: 16 Nov 92 20:43:41 GMT
Article-I.D.: i88.1992Nov16.204341.12231
Organization: INTERACTIVE Systems Corporation, Naperville, IL

In article <1992Nov16.174935.7759@col.hp.com> rcm@col.hp.com (hpctdfc) writes:
>steve@caticsuf.csufresno.edu (Steve Mitchell) writes:
>> I'd like any opinions on the following stout recipe.
>> I'm calling it Blackstrap Stout:
>
>Well, since there's no roasted barley in it, I'd call it a Porter instead of
>a Stout... also, 1 whole pound of Black Patent may be a bit much.  But,

Maybe he should call it "(Black as) Coal Porter"?


(yi!  quit throwing things at me!)

I'd been planning on saving that name for something of my
own, but it'll be years before I expect to start concocting my
own recipes with anything that dark...
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
From: 97994779@wsuvm1.csc.wsu.edu
Newsgroups: rec.crafts.brewing
Subject: BY-YOU Brewer
Date: 18 Nov 92 23:37:01 GMT
Organization: SYSTEMS & COMPUTING

I just a copy of By-You Brewer. The owner (or an employee) is on Prodigy and se
nt it to me. I was curious if anyone has had good experiences with them, and
if there prices are reasonable?
 
I don't see a phone number listed, but their address is :
Rt 1 Box 880
Pollaock, LA 71467
 
Merci en avance
Patrick at WSU
Newsgroups: rec.crafts.brewing