HDTenEightyP/NetNews huggingface dataset:
From: slamb@milp.jsc.nasa.gov (Sean Lamb)
Subject: Re: Filters for clairity?
Organization: Loral Space Information Systems
Date: Fri, 4 Sep 1992 19:17:05 GMT

In article <1992Sep3.222229.16888@mksol.dseg.ti.com>, carruth@mksol.dseg.ti.com (matthew carruth) writes:
|> The wort goes from the primary to the secondary. This step is partially
|> for the purpose of removing the yeast sediment.  From the secondary it
|> goes into the bottles.  There is usually some sediment present in the 
|> bottles, however, after brewing.  Could the wort be filtered, before
|> or after the secondary to eliminate this problem?  Would the filter remove
|> all the yeast in soultion?   This seems like a simple procedure, and 
|> wit disposable filters, would not have any infection
|> problems.  Is it a good idea?

Matthew,
I think the concensus of those who filter is that you should do so between
the secondary and a "bright beer" tank.  And yes, you can filter.  You
need a keg set-up to do it though, do to the need to force the beer through
a filter.  Beer can be filtered for clarity using a filter that is rated at
1 to 3 microns (this is off the top of my head, any affirmation would be
appreciated) and can be "sterile" filtered using filters rated for 0.5 to 1
micron.  The current hot set-up is to use disposable polypropelene (sp?)
filters in the whole-house kind of filter housing.  They run around $30-$50
 depending on where you buy them, etc., without hoses.  I know a couple of
 places are advertizing whole set-up in _zymurgy_ magazine for $60.

 Filtering does work, I know Mr. Steve Daniel, mega-AHA-award-winner, swears
 by filtering to remove yeast.  He claims set-up and maintenance to be easy.
 He also feels that filtering is imperative for light lagers. 

------------------------------------------------------------------------------- 
(really neat .sig compressed to save 
	bandwidth) --------------------> `
Sean Lamb (slamb@milp.jsc.nasa.gov)
From: dms2@csd4.csd.uwm.edu (Darewood Michael Steinhoff)
Newsgroups: rec.crafts.brewing
Subject: ....need a little from my friends...
Date: 27 Aug 92 02:13:22 GMT
Distribution: na
Organization: Computing Services Division, University of Wisconsin - Milwaukee
Originator: dms2@csd4.csd.uwm.edu

Hello fellow brewers,
                    A friend of mine is opening up a brew a brew store out
of his home, and asked me for some input as to what i, as a brewer might like
to see in a store, keep in mind that he would like to make this store to be
stocked with things that will be useful to the novice as well as the veteran
brewer.  By the way, he is planning on stocking everything from ingredients 
to equipment, so i quess my question is what would each of _you_ like to 
see in a brew store, what doesn't your local brewstore have that you wish it 
did. thanks a bunch, all input will be seriously considered.
thanks in advance.

Mike
-- 
'it's 106 miles  to chicago,we got a full tank of gas,
half a pack of cigarettes, it's dark, and we're wearing sunglasses.'
'hit it'
-Jake and Elwood Blues                 please send email to dms2@csd4.uwm.edu
Newsgroups: rec.crafts.brewing
From: akerson@deimos.srg.af.mil (Pete Akerson - akerson%srg@uunet.uucp)
Subject: Cl + Nh4 Makes ?
Organization: ARINC Research, Corp.
Date: Mon, 31 Aug 92 21:40:34 GMT



My chemistry is almost as rusty as my (X) Fiat !

what do these make ? (HCl gas ? Hmm that would be bad,
but why wouldn't it stay in solution )
Also, how does the by-product kill you ?
--
Usually Reply-to: akerson%srg@uunet.uucp
Internet: akerson@srg.af.mil@uunet.uucp
Uunet: uunet!srg!akerson
Milnet: akerson@srg.srg.af.mil     maybe ...
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Labor Day Weekend
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Fri, 4 Sep 1992 16:17:17 GMT

So, does anybody else plan to use this three-day weekend to brew three
batches of beer?  I bought another carboy yesterday just so I'd have
enough fermenters...

have fun
gak

---
I don't know what system you use,  you might try vodka in Evian bottles.   Some
people like  cream in  their morning coffee,  I spike  mine with  a little  JD.
Mickey's Big Mouths are an excellent choice, you can use the empty bottles as a
desktop vase.                               -Hoodlum Empire "Get Drunk At Work"
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4
From: cpalmer@ohstpy.mps.ohio-state.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Hops in the primary
Date: 3 Sep 92 16:11:01 GMT
Article-I.D.: ohstpy.13632.2aa600d5

I have to agree with the philosophy that there is no harm in leaving the 
hops in the primary, at least regarding fermentation activity and taste.The
first time I used whole hops and specialty grains, I left
both the hops and the grains in the primary.
The hops then were left behind a la my racking tube when I racked to
the secondary.
The porter tasted GREAT!  A few bottles did have a piece of grain
or a hop leaf, but only about 4 or 5.
Since, I have been mashing and have a lauter-tun and don'tleave them ina ny
more, but I would
have no hesitation in doing it again.

Happy hopping!
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Frequently Asked Questions (FAQ) 
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Fri, 28 Aug 1992 04:40:03 GMT
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.

In article <1992Aug26.071823.13592@news.acns.nwu.edu> kswanson@casbah.acns.nwu.edu (Kurt Swanson) writes:
>In <1992Aug25.133845.27910@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) writes:
>>In article <1992Aug21.221534.22778@bnr.ca> harlan@crchh347.NoSubdomain.NoDomain (Bruce Harlan) writes:
>>>However- shouldn't you include
>>>"how much does it cost?"
>>>"is it illegal"?"
>>>"does it taste like swill?"
>>>"does Corona have lime or piss in it?"
>>>"Who's Jack?"
>>>"What's a MALTMILL?"
>
>>Here! Here!  Actually, I tried that already.  I sent him my video and
>>suggested a video section be added but he politely returned it and
>>ignored my request :)
>
>Well, first of all, I think that the last few entries in the list above
>were considered humourous by the original author...  Actually, Jack, the
>video was politely returned and the request was politely refused.  (And

My comments were intended to add to the humor seing as how my video is 
such a popular subject.   It's fun talking about people when you know 
they are listening:)
js
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: rec.crafts.brewing
Subject: Re: sterilization with a microwave?????
Date: 26 Aug 92 15:24:46 GMT
Organization: MITRE Corporation, McLean  VA

In article <17enr6INNn7t@darkstar.UCSC.EDU>
 wolfgang@cats.ucsc.edu (Robert F Dougherty) writes:

>Can a microwave be used for sterilizing smallish, non-metallic items?

>Perhaps others can contribute some knowledge so that I can figure out
>if this would work.

Two points come up when this is discussed.

1) Using the microwave without much water in there is bad for the tubes or 
somesuch.

2) The wavelength (or whatever the technical term is) is such that 
individual microorganisms may not be touched by the microwave, since they 
are smaller or whatever.

As you can see, I flubbed the technical part, but the upshot is that 
microwave ovens are very poor for sterilizing, unless you simply use it
to boil water or somesuch.


John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: sterilization with a microwave?????
Organization: University of Colorado, Boulder
Date:  2 Sep 92 15:42:52 GMT

I wrote:

>I'll take 3 250 mL flasks, one autoclaved, two non-sterile.  I'll
>rinse the two non-sterile flasks with tap water, then microwave
>one of them for 30 seconds, as prescribed above.  I will add 25 mL
>of sterile bacterial growth media to each flask, cover, and set
>aside at room temperature for a few days.  I'll report any
>growth in the flasks The autoclaved flask should have no growth,
>and thus will be a control for my rusty sterile technique.
>The rinsed, non-microwaved flask should be a microbial zoo.
>We shall see where the microwaved flask falls.  Does this sound
>fair?

Well, the results are confusing.  There's growth in the microwaved
flask, but NOT the other two.  Since the control that was
supposed to have growth in it didn't, any conclusions drawn
would be suspect (except the conclusion that I'm a sloppy scientist!).

If I get inspired I might repeat it, being more careful next time.

Jon
From: devenzia@euler.jsc.nasa.gov (John DeVenezia)
Newsgroups: rec.crafts.brewing
Subject: Re: Bottles for newbie
Date: 4 Sep 92 15:38:28 GMT
Organization: LESC

In article <brewer.7365@meltdown.chi.il.us>, brewer@meltdown.chi.il.us (Mike Wilson) writes:
> 
> I've used both Heineken and Moosehead and they've served me well.  The only
> loss I ever had was a Heineken that broke when it fell from a hight of about 4
> feet.  Other than that...
> 
> Lately I'm using two liter plastic bottles.  Not wishing to start a flame war,
> let me say that, IMHO, they are the best.  They are large, easy to clean, and
> you can always tell when they are about done recarbonating.  Besides that, they
> can be resealed.  
> 

I too like the two litre plastic soda bottles. I've used them on many
occasions with much success (only one person out of 50 said my beer had
a plastic taste but I think that's because he saw from what the beer was
poured).

But one thing to watch out.  I am now risking being publicly humiliated,
but what the hay :) life is too short not to post.  

The taste of Root Beer (as in Barq's Root Beer) soaks into plastic and
cannot be removed.  This soaked-in flavour then leaches into your beer.
This has resulted in the dumping of 2l of an otherwise perfectly good 
porter :(.

I don't know the scientific reasons for this and to tell the truth am
not very intrested in why Root Beer has this stick-around power.  The
taste of rootbeer never accompinies the glass root beer bottles that
I re-use as beer bottles.  Only plastic.

All I know is from this datapoint I will only use empty Rootbeer plastic
soda bottles for making really big icecubes.

> I dunno, though, I've been told I have peculiar tastes.

Well tastes are just opinions, and opinions are 
like <ahem>... everyone has one.

John D.
devenzia@euler.jsc.nasa.gov
From: alh@tekig1.PEN.TEK.COM (Al Hooton)
Newsgroups: rec.crafts.brewing
Subject: Re: cost of a carboy
Date: 1 Sep 92 23:42:08 GMT
Organization: Tektronix, Inc., Beaverton,  OR.

In article <199209012255.AA18655@kaukau.comp.vuw.ac.nz> andy@comp.vuw.ac.nz (Andy Bond) writes:
>
>What does a new 5 or 6 gallon carboy go for in the US?  I can get one
>here for about NZ$75 which is ahh, something like, ummm US$40.
>
>andy

A local homebrew shop (Portland, OR) carries them for around US$15, with
nice little (almost useless) plastic caps that have two holes in them.  These
are glass 5 gal. carboys.

-------------------------------------------------------------------------------
     Led Zepplin didn't write tunes everyone      | Al Hooton, SW engineer ???
  liked - they left that for the Bee Gees!        |     T&M Telecom Products   
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-------------------------------------------------------------------------------
From: cpalmer@ohstpy.mps.ohio-state.edu
Newsgroups: rec.crafts.brewing
Subject: mailing brews
Date: 31 Aug 92 14:04:28 EDT

I would think that you would have to be very careful about
the bottles getting tossed around and the sediment being mixed up.
Maybe putting a BIG sign saying THIS END UP- DO NOT INVERT OR AGITATE
might help...but I doubt it.
From: slndw@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Jalepeno Beer Recipe Wanted............
Date: 28 Aug 92 13:31:04 MDT
Organization: Utah State University

In article <13437@pogo.wv.tek.com>, edbu@pogo.wv.tek.com (Ed Burress) writes:
> I'm looking for a recipe for a jalepeno beer.  There is a place in 
> Fort Collins, Co. that makes this stuff, but you can't find it in 
> Oregon.  A friend of mine has a craving for it, and I thought I 


The Rouge brewery in Newport OR makes a beer called Mexicalli Dead Guy.
It has peppers in it, but it is not very hot.  I don't think they bottle
it, so you have to go to Newport and try it at the public house (Bayfront
Brewery.)
> would give it a try.  Failing a recipe, I would offer suggestions 
> of how to obtain that subtle "sneak up and grab you by the throat" 
> flavor.  Should I add jalepenos to the boil, or use them like finishing
> 
Rouge adds them in the boil, and one of the brewers told me one good
pepper would do it for 5 gallons.  I am going to try to make one, but
I will use more peppers, as I could not really taste any heat in this
one.  The beer was excellent, as were all their offerings.  


hops? Mabe use an extract?  Constructive advice only please......
> flames will only be added to the beer. ;-)
> I'll probably post a followup on the outcome of my little experiment
> (assuming I survive)
> Thanks a bunch.....  Ed
> 
> --------------------------------------------------------------
> U.S. Mail:				edbu@pogo
> Ed Burress 63-356			Phone (503)-685-3200
> Tektronix, Inc.
> PO box 1000 Beaverton, Oregon,
> 			97070-1000
> --------------------------------------------------------------
> "A wise monkey never monkeys with another monkey's monkey."
> --------------------------------------------------------------



-toot
From: slndw@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Exploding bottles:should I run for cover?
Date: 1 Sep 92 13:48:47 MDT
Organization: Utah State University

In article <3515@bcstec.ca.boeing.com>, warrenc@bcstec.ca.boeing.com (Cherie Warren) writes:
> carruth@mksol.dseg.ti.com (matthew carruth) writes:
> 
stuff deleted
> 
> Next time, remember this:  5 days is way too soon, and you should give the
> beer at least a week in a secondary fermenter anyway.  1028 is WAY too high
> for a final (bottling) gravity in most cases.
> --
> Don (guest on this account)
> dgs1300@aw2.fsl.ca.boeing.com
> ...!uunet!bcstec!aw2.fsl.ca.boeing.com!dgs1300

I just got back from a trip where I had the oppertunity to visit
a few micros.  It seems all the ones I visited ferment for seven
days for all their brews (lagers excepted).  Five days is, therefore, not
WAY too soon, though 1.028 seems a bit high.  I usually let my brew go
at least 1-2 weeks in secondary, but I have also bottled sooner.  

my advice (take with lots of salt):  crack open a bottle.  If it is
carbonated enuf, put the rest in the fridge and drink soon.  If it has 
not yet got bubbly enuf for ya, let them sit for a few more days and
repeat the experiment.  The cold temp. should get the yeast to settle
down and floculate.  Anyhow, my $0.018 worth.

-toot


Newsgroups: rec.crafts.brewing
From: aki <aki@atlas.worldbank.org>
Subject: SG on double malting
X-Xxmessage-Id: <A6C9382E7F0C2631@akidamme-233324.worldbank.org>
X-Xxdate: Tue, 1 Sep 92 20:09:34 GMT
Organization: World Bank
X-Useragent: Nuntius v1.1.1d8
Date: Tue, 1 Sep 1992 19:15:43 GMT


Being kinda new (I've only made about 5 batches of brew so far).
I have a question.  I'm trying something new.  I just made a
batch of brew using two cans of Muntons (sp?) dark amber ale 
malt .vs. one can (I did not double the water content)
I substituted powdered malt for the corn
sugar and double yeasted the wort (e.g. I put Whitbread dry
yeast followed by wine yeast three days later).  I don't have
the label from the can with me at work but if I remember
correctly, the starting SG was around 1.40, and the final
SG is supposed to be around 1.10 or so.  Question, because
I double malted it, will the SG still drop to the recommended
SG prior to racking?  Also because I double malted it, will
my alcohol content be higher?  Any net wisdom you can
provide would be greatly appreciated!


-Aki Damme              "I never met a dreer I couldn't brink..*hic*"
Worldbank Wash D.C.
(202) 458-1112
Newsgroups: rec.crafts.brewing
From: arnett@unixg.ubc.ca (Bill Arnett)
Subject: Re: Removing Chlorine [Re: sterilization with...]
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Wed, 2 Sep 1992 18:59:25 GMT

In article <01050166.ceg3fi@joebloe.maple-shade.nj.us> joseph@joebloe.maple-shade.nj.us writes:
>
>In article <67242@hydra.gatech.EDU> (rec.crafts.brewing), hhaas@RAIL9000.gatech.edu (Harry P. Haas) writes:
>) On water . . . What is the concensus on methods for removing chlorine?
>) I also have a salt-water tank, and every time I use Stress Coat (de-
>) chlorinizer with aloa) I ponder adding a bit to my brew water.  I live
>) in a rather large city with heavily chlorinated water, and sometimes
>) have batches that struggle to reach complete fermintation.
>
>Everything I have ever heard on this subject suggests only one method
>for removing chlorine from tapwater:
>	Boil it.

There are several brands of ceramic water filters on the market (Shaklee
and NSA, for example) which claim to remove 100% of all chlorine, metals,
minerals, bacteria, and particulates from the water.  They are expensive
but they do work well.  I can't say whether the 100% is accurate or not
but mine definitely reduces the chlorine to an undetectable (by taste and
smell) level.  I fill my fermenter directly from the water filter.

Bill.

-- 
Bill Arnett                            Internet: arnett@unixg.ubc.ca
From: slk6p@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: distilled water pro/con
Date: 4 Sep 92 03:07:58 MDT
Organization: Utah State University

In article <1992Sep3.221606.16784@mksol.dseg.ti.com>, carruth@mksol.dseg.ti.com (matthew carruth) writes:
> There is a lot of talk on removing stuff from water before it's
> used.  Is using distilled water a better solution?  
> Keywords: 
> 
NO.  It is TOO clean.  Some of the dissolved elements are likely to help the
yeasties.  That's why people add things like burton salts.  Maybe distilled
water with these salts added is a viable option.  
you don't really want TOO sterile and pure of an environment for the yeast.
They need some trace metals and things found in water.  Who knows maybe they
like flouride treatments too?! (kidding....)     JDW
> 
> -- 
> -------------------------------------------------------------------------------
> My views are my own and do not reflect those of my employeers....
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Newsgroups: rec.crafts.brewing
Subject: Re: Bison Brewing Co.
Date: 31 Aug 92 21:21:06 GMT
Organization: X Consortium, MIT Laboratory for Computer Science

slk6p@cc.usu.edu writes:

>To the DeadHead:  GNU stand for 
>Georgous  Neophyte Urbanists.     Or something like that...JDW

Hmm, then the deadheads are ripping off the actual meaning....

GNU stands for GNU Not Unix

sort of a left recursive joke....
The GNU folk propogate free software, like gcc (GNU C compiler)
and emacs, and other fun stuff.....

The person responsible for all this is Richard Stallman,
one could call hiim eccentric, but quite a genius nonetheless....

This of course has nothing to do with beer.

	JaH
	(I work 2 floors down from Stallman and Company)
--
Hopfen und Malz, Gott erhalts
Newsgroups: rec.crafts.brewing
From: jimf@cbnewse.cb.att.com (james.r.fehrenbacher)
Subject: taste of Eldeberrie wine
Organization: AT&T
Distribution: na
Date: Tue, 25 Aug 1992 17:39:18 GMT


According to a book I have, it tastes somewhat like Chianti unless sweetened
quite a bit. Adding oak chips (1/4 oz per gallon) will help the flavor. Also
supposed to make a good port with more fruit and suagar and port yeast (if
you like port)
From: slk6p@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: "Relaxed" a little too much...
Date: 31 Aug 92 23:20:44 MDT
Organization: Utah State University

In article <1992Aug29.201034.12970@ultb.isc.rit.edu>, wlt4326@ritvax.isc.rit.edu (William L.M. Trainor) writes:
> Howdy folks...
> 
> About 9 months ago, I brewed up a batch of larger, let it ferment, and then
> proceed to "larger" the racked beer down in the basement for the winter, with
> every intention to bottle in the spring...  Well...
> 
> It's still down there...
> 
> I looked, and there's a film of what I assume is some kind of mold on the top.
*Is it a white layer across the top?  Not real fuzzy, just a thin white paper-
like layer?
> 
> I did let a batch grow a similar "mold", and got a rather good batch out from
> underneath it, but it didn't sit nearly as long as this one, and not during 
> summer, either... 
> 
> Now, up here in Rochester, it's been pretty mild as far as summers go, and the
> basement couldn't have gotten far above room temperature (if it did at all).
> 
> My question is:  Has anyone run into this?  Is this "dangerous"?  Should I
> just "go with my nose" and figure out if its worth bottling that way?
*Williams Brew Supply describes this in their catalog.  It's just a mold/fungus
but according to them- doesn't add any off flavors.  Yeah- go with the nose
thing.  Don't throw it out.  It sounds like a well aged beer.  How could you
forget about it?!  i just had it appear in the secondary of a Rasberry Wolf
Wort I brewed on the full moon.  It smelled and tasted ok when I bottled it
yesterday.  The white film appeared very quickly, it was a couple of days.
But don't throw it out!  It ain't harmful whatever it is!
> 
> Am I not relaxed enough?  :)
> 
***Good luck, hoppy brew.  	John Wyllie (The Coyote)
> 
> 
> ===
> william l.m. trainor    wlt4326@ritvax.isc.rit.edu
> animation - cinematography - graphics
> "Low budget is Good budget."
From: "glenn anderson" <glenn.anderson@canrem.com>
Newsgroups: rec.crafts.brewing
Subject: wild hops
Date: 2 Sep 92 11:27:40 EST
Reply-To: "glenn anderson" <glenn.anderson@canrem.com>
Distribution: rec
Organization: Canada Remote Systems


Yesterday I had the good fortune of coming across a beauty, 35 foot,
hop plant growing wild near my home. It had about 10^e6 hop cones on her
so I picked a full shopping bag and brought them home. I have layed them
out on a screen in my garage to dry.

Now this may seem trivial to you west coast types, but I live in Toronto
Canada.

I have a couple of comments/questions for the RCB:

Has anyone else (in Ontario) found hops growing wild?

They have a fairly good aroma, similar to Cascades, but I'm not sure
about alpha acid. There's a brief article in a recent Zymurgy about
wild hops which states there is University in Oregon that will AA test
them for $25. I'm not sure I want to go to this much trouble. Short of
doing test batches, any other suggestion on how much to use?

I'm assuming the cones were ripe, they were slighly dry, quite sticky
and each cone had yet to open. There are alot more cones left on the
plant, way up too high for me to reach. How long into the fall will
these guys be useable/pickable?

Which are better the little cones or the big cones? The ones I have range
in size from a dime to about 2 inches. They both smell great.

Are hops indigenous to Canada? North America?

When is the best time for me to dig up a clump of roots and move it to my
back yard?


Thanks......GA
---
  DeLuxe 1.21 #11377  Brewer fails CRC - More bottles than caps
--
Canada Remote Systems  - Toronto, Ontario/Detroit, MI
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