HDTenEightyP/NetNews huggingface dataset:
From: "glenn anderson" <glenn.anderson@canrem.com>
Subject: culturing equipement
Reply-To: "glenn anderson" <glenn.anderson@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 5 Oct 92 13:56:47 EST

Does anyone know of where to purchase Yeast culturing equipement
in Toronto? I'm looking for testtubes, petri dishes, flasks, etc.

Thanks.
--


Glenn Anderson                  Absence of evidence should never    
Manager, Telecom. Facilities    be mistaken for evidence of         
Sun Life of Canada              absence.                            
glenn.anderson@canrem.com               - Walter Lewin -            

---
  DeLuxe 1.21 #11377  
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
From: arf@ddsw1.mcs.com (Jack Schmidling)
Newsgroups: rec.crafts.brewing
Subject: Re: Homebrew Propaganda or Prosletyzing?
Date: 30 Sep 92 16:41:02 GMT
Article-I.D.: ddsw1.BvEH0F.7Iy
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <1992Sep30.145801.3797@news.nd.edu> ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
>A story in the local rag last Sunday got me thinking.  They were talking
>about the Cable system's public access channel, and the bottom line was that 
>the facility was underutilized, and tended to be occupied on a semi permanent
>basis by a god channel.  So I got thinking.  Maybe I or a group could produce
>a homebrew show and air it.  Now would be a good time because a home brew
>store has just opened locally.  I'll be at a tasting next Sunday organized
>by one of the store's owners and will put the question to them, but I would 
>appreciate any net wisdom in advance.


As most folks on this net know, I am a producer of film/video documentaries
and have a complete professional production and editing set up in my
dining room.  I would be happy to assist you in your efforts any way you wish.

All of my productions have been aired numerous times on the Chicago Public
Access channels but you jogged me to realize that I never sent them the one
on home brewing.

I would also be happy to make broadcast quality copies available for anyone
who would like to submit it to their local PA channel.  I can advise on how
to add "local color" if necessary to get it accepted.

js
ZZ

>+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
>+ '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: v064myby@ubvmsb.cc.buffalo.edu (Christophe J Quaranta)
Newsgroups: rec.crafts.brewing
Subject: Mail Order Suppliers
Date: 29 Sep 92 03:37:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41


	I'm relatively new to this hobby.  The one "homebrew" store in 
my area does not seem to keep a good or consistent inventory.  
	I've tried one mail order place, with pretty good results but
they don't have much of a selection.  Plus their hops are not kept in
cold storage.
	Can anyone give the addresses of other mail order places?  Please
e-mail and include comments.  
						Latre,
						Chris 'Q.'
From: Sean.Smith@cs.cmu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Zymurgy info
Date: 2 Oct 92 15:22:17 GMT
Distribution: all
Organization: Carnegie Mellon, Pittsburgh, PA

I'm also a little pissed with the AHA.  I ordered some books to
be shipped to my father for a Father's Day present.  I took care
care of this well in advance, because I was going to be out of
town.    But the stuff got shipped to me instead---because the
invoice was folded incorrectly.  Took several long-distance phone
calls to straighten this out, and they still haven't reimbursed me
the extra shipping costs.

(anyone from the AHA reading this?)

--Sean

sean.smith@cs.cmu.edu             	    school of computer science
carnegie mellon university  5000 forbes     pittsburgh, pa 15213 3891
From: rcpt@rw9.urc.tue.nl (Piet Tutelaers)
Newsgroups: rec.crafts.brewing
Subject: beer jargon
Date: 30 Sep 92 23:25:18 GMT
Reply-To: rcpt@urc.tue.nl


Hello,

I shortly discovered this UseNet brewing discussion (via the FAQ on
news.answers).  I would like to know which countries participate in this
very exiting subject.  In order to understand people from different beer
cultures it would be nice to have a glossary of beer-jargon in the main
beer languages (german, english, flemish (?), ....).  This would improve
exchangability of ideas (as long as we can't distribute our home made
beers over UseNet). 

Does anybody know what is meant by the Dutch word `poefzak' (my
dictionary gives no English equivalent)? And do you understand why the
Dutch saying `Het lijkt hier wel de zoete inval' (Eng.: `They seem to
think we're running a hotel here') is derived from an old-fashioned
sparging process?

--Piet

internet: rcpt@urc.tue.nl       | Piet Tutelaers
bitnet:   rcpt@heitue5.BITNET   | Computer Center       Room  RC 1.90
phone:    +31 (0)40 474541      | Eindhoven University of  Technology
fax:      +31 (0)40 434438      | P.O. Box 513, 5600 MB Eindhoven, NL
Newsgroups: rec.crafts.brewing
From: schaker@carina.unm.edu (The Big Bwana)
Subject: Re: Mail Order Suppliers
Date: Thu, 01 Oct 92 00:32:43 GMT
Organization: University of New Mexico, Albuquerque

In article <BvBM2F.H38@acsu.buffalo.edu> v064myby@ubvmsb.cc.buffalo.edu (Christophe J Quaranta) writes:
>
>	Can anyone give the addresses of other mail order places?  Please
>e-mail and include comments.  
>						Latre,
>						Chris 'Q.'

Well, I figured other people might be interested, so I'm posting.

A homebrew place relatively close to you is:
    The Brewer's Inch
    P.O. Box 1965
    Plattsburgh, NY  12901

    1-800-241-5905  (free catalogue)

The guy that owns this got me started in homebrewing just recently.
I also found a shop in town but their prices are about the same as
this guy's including shipping.  Oh well, something to be said for
local supplies, though.

				stef

-- 
    _---_     Stefan Chakerian
   / o o \    schaker@triton.unm.edu, schaker@unmb.bitnet
  | \___/ |   
   \_____/    Don't anthropomorphize computers.  They don't like it.
Newsgroups: rec.crafts.brewing
From: gorski@pslu1.psl.wisc.edu (Tom Gorski)
Subject: Re: Full mashing Re: The Rice-Brau Challenge (Recipe + Notes)
Organization: Physical Sciences Lab, University of Wisconsin
Date: Fri, 2 Oct 92 14:01:17 GMT

In article <01050166.f2jc7b@joebloe.maple-shade.nj.us> joseph@joebloe.maple-shade.nj.us writes:
>
>In article <1992Oct1.214244.13578@news.nd.edu> (rec.crafts.brewing), ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
>) In article <01050166.ehcigo@joebloe.maple-shade.nj.us> joseph@joebloe.maple-shade.nj.us writes:
>) >
>) >My first runoff ranges from 1.060-1.100, usually 1.070-1.080.
>) >I'm not sure what Dave does to get 1.100 all the time ....
>) >
>) In HBD George Fix mentioned that Miller loves recycling wort, but even I   
>) can't see how that helps so much.
>
>Well, I've had initial runoffs that were very dense before recycling.
>So it's not *required*.


As I interpret Miller, a big reason for the initial recycling of runoff
is to give those initial runnings the benefit of full filtration in the grain
bed.

That also seems to be its principle benefit for me.  Initial runnings are
somewhat cloudier, and I recycle until they clarify.


>uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
>2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 80852
>-----My employer isn't paying for this, and my opinions are my own-----

--Tom Gorski
Newsgroups: rec.crafts.brewing
From: eris@fluke.tc.fluke.com (Chris Beckmeyer)
Subject: "TURNED" EXTRACT?
Keywords: dented cans
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Distribution: usa
Date: Mon, 5 Oct 1992 16:55:48 GMT

i was recently gifted with a couple of cans of malt extract from a shirttail
relative who's gotten out of the brewing scene.  one of the cans is squashed
some on each end and the flat ends seem to be bulging a bit.  question: can
malt extract go bad and if so, what would it look/smell like when it does? 

email please and thanks in advance-

chris



Newsgroups: rec.crafts.brewing
From: dab@blitzen.uucp (25853-ballard)
Subject: cooler tuns
Organization: Bellcore, Livingston, NJ
Date: Tue, 29 Sep 92 18:48:49 GMT



hey now-  i'm finally getting around to building a cooler tun with 
copper tubing on the bottom.  before i do this though, i'd like 
to hear the argument for putting the holes on the bottom of the tubing
(facing the bottom of the cooler) vs. having the holes on top (facing
the bottom of the grain bed).  enlighten me...

thanks

dab

================================================================
dave ballard
dab@cc.bellcore.com

Newsgroups: rec.crafts.brewing
From: rbhardin@undergrad.math.waterloo.edu (Ron Harding)
Subject: Noobie's first brew is doing weird things
Organization: University of Waterloo
Date: Mon, 28 Sep 1992 17:11:21 GMT

Yes, strange occurences are indeed occuring.  Not bad (I think), but weird,
and I want an explanation.

We did everything right.  Sterilized everything.  Boiled the kit (Edme's
Canadian Ale (might as well start with something close to home :-)) with
some malt-extract syrup (instead of corn-sugar) and water.  We had to do it
in two stainless-steel pots since we don't have a single one that is big
enough.

We used de-ionized water provided (free) by the local Labbatt's.  For fear of
insufficient dissolved oxygen we glugged it into the primary with much
glugging.  We poured in the wort, covered it, and waited until the
temperature was reasonable (quite a wait, even with the primary sitting in
cold water).  We pitched the yeast (provided with the kit) dry.

Two days later, nothing.  No fermentation.  No bubbles.  Nothing.  Just a
slight yeasty smell when the lid is pushed to force a few bubbles.  The
dealer advised us to take the mild step of adding new yeast (the provided
yeast may have been bad) and the more drastic step of aerating the wort by
splashing it about a bit.  We aerated it by tying a plastic bag onto one end
of the siphon hose and squeezing it to bubble air through the wort.  We
pitched new yeast, and sealed it up.  In a couple of hours, we had some nice
vigourous fermentation going on...

For about a day or so.  Then it stopped again.  So, we said "To hell with
it."  It's been five days since we started, lets rack to the secondary, and
make a really sweet beer." So that's what we did.  It went well, with very
little aeration.  Just a tiny bit of splashing and I only let air into the
tube twice.  Completely insignificant compared to the four bag-fulls of air
we bubbled through a couple days before.

Now the really weird part.  In the carboy, it started fermenting again.  All
by itself.  It's been going for two days.  Now, I'm not complaining, or
anything.  I'm glad to see some healthy bubbling going on.  But I'd like to
know why it waited five days to really get going.  Any ideas?  Am I just
Worrying too much?

Oh, and another thing: how is "wort" pronounced?  In his book, Papazian
says it's pronounced like "wert".  But my roommate says he saw Papazian's
TV show, and he pronounced it like "wart".  What's the deal?

=============================================================================
From a local computer call-in show:	|  Ron Harding
Q: I hear all this talk about base      |  rbharding@descartes.waterloo.edu
   memory, expanded memory, and         +------------------------------------
   extended memory.  What is the difference, and why don't I have them on
   my Amiga?
A: Well, the Amiga doesn't offer you that kind of flexibility...
=============================================================================
From: jpc@philabs.philips.com (John P. Curcio)
Newsgroups: rec.crafts.brewing
Subject: Re: SOLDERING COPPER PIPES
Date: 5 Oct 92 20:47:03 GMT
Organization: Philips Laboratories, Briarcliff Manor, NY.

In article <1992Oct1.112913.18279@walter.cray.com> kelly@spyro.cray.com (Matt Kelly) writes:

[about soldering copper...]

>I went to the local hardware store last night and took a look at
>lead-free plumbing solder.  According to the package, this solder
>(made by OATEY) is made of TIN, COPPER, SILVER, and BISMUTH.  I
>know tin, copper, and silver can't hurt you.  I don't know about the
>bismuth.  I can't imagine it's bad for you or else why would they
>bother substituting it for lead?


Pepto-Bismol (tm and all that) is a solution of some Bismuth compound.
I assume, therefore, that the worst thing the solder will do is turn
your tongue and stool black temporarily :-).

-JPC

-- 
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
John P. Curcio                  Go Bruins!                 Philips Laboratories
jpc@philabs.philips.com                                    345 Scarborough Road
(914) 945-6442                                       Briarcliff Manor, NY 10510
From: DBEHM@ua1vm.ua.edu
Newsgroups: rec.crafts.brewing
Subject: Re:English Cider, Thanks
Date: 28 Sep 92 18:35:50 GMT
Organization: The University of Alabama, Tuscaloosa

Thank you for posting address to cider forum, used cider-request. I re-
ceived e-mail from Dr.Phil Hutton(phil@chem.QueensU.CA) but the text was
missing. I only have the header. Return e-mail bounced, would he please
resend?
If a person decided to bottle cider like beer, would the addition of a small
amount of juice be enough to carbonate a bottle ? I assume a better way would
be to add a cup or so to the fermented juice before bottling in an attempt
to asure even carbonation. OR, does cider require force carbonization ?
Newsgroups: rec.crafts.brewing
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Subject: Homebrew Propaganda or Prosletyzing?
Organization: OUC, University of Notre Dame
Date: Wed, 30 Sep 1992 14:58:01 GMT

A story in the local rag last Sunday got me thinking.  They were talking
about the Cable system's public access channel, and the bottom line was that 
the facility was underutilized, and tended to be occupied on a semi permanent
basis by a god channel.  So I got thinking.  Maybe I or a group could produce
a homebrew show and air it.  Now would be a good time because a home brew
store has just opened locally.  I'll be at a tasting next Sunday organized
by one of the store's owners and will put the question to them, but I would 
appreciate any net wisdom in advance.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: jdr@wang.com (Joe Rolfe)
Subject: Re: Great idea but....
Organization: Wang Labs, Lowell MA, USA
Date: Mon, 05 Oct 92 14:51:19 GMT


>Personally, I don't give a rip what Jack's political views are.  If
>his MALTMILL is a good product and worth $100, I'll buy it.  Shheessh.

>Now back to brewing please ...

i'll second this - and also if you don't have something good to say why 
say anything at all - this world has enough problems why stir up more.

but i'll defend anyones right (to near death) to say whatever they want.

for what it is worth - i bought a MALTMILL -  have not gotten it yet tho
 i need the thruput,  most (all but one) of the reviews where good
and i will buy american first.

jack did you get the order yet ?? any idea on a ship date??


someones (KINNEY B.??) SIG file fits me :
beer is my biz and i am late for work.


joe rolfe
ould newbury brewing company
Newsgroups: rec.crafts.brewing
From: pmfisher@milton.u.washington.edu (Patrick Fisher)
Subject: Re: Mail Order Suppliers
Organization: University of Washington, Seattle
Date: Sat, 3 Oct 1992 02:40:19 GMT

In article <BvBM2F.H38@acsu.buffalo.edu> v064myby@ubvmsb.cc.buffalo.edu (Christophe J Quaranta) writes:
>
>	I'm relatively new to this hobby.  The one "homebrew" store in 
>my area does not seem to keep a good or consistent inventory.  
>	I've tried one mail order place, with pretty good results but
>they don't have much of a selection.  Plus their hops are not kept in
>cold storage.
>	Can anyone give the addresses of other mail order places?  Please
>e-mail and include comments.  
>						Latre,
>						Chris 'Q.'
>
>	

Call The Celler at 1-800-342-1871.  Comments?  They do
mail-order, but I live two miles from their store, so I just
drive.  But they have EVERYTHING.  Absolutely, everything you
would want for homebrewing.
 
        Pat-
Organization: Washington University, St. Louis
Date:         Thu, 01 Oct 92 12:40:44 CST
From:         C05705DA@WUVMD
To:           NETNEWS@WUVMD
Subject:         ad wanted
Newsgroups:   rec.crafts.brewing

does anybody know the phone # of Homebrew somewhere in the Branson area?
it should be an 1-800 number.  thanks
Newsgroups: rec.crafts.brewing
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Subject: Re: Great idea but....
Organization: X Consortium, MIT Laboratory for Computer Science
Date: Mon, 5 Oct 1992 19:41:53 GMT

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


> 
> Article 6221 (16 more) in rec.crafts.brewing:
> From: hersh@expo.lcs.mit.edu (Jay Hersh)
> 
> >The Marcato also is easily driven by a power drill using a 
> 3/8 inch boring bit.
> 
> Not sure just what you do with a boring bit to get it to 
> drive the mill but one user told me that after spending $90 
> on a drill, it still took him 15 minutes to mill a pound of 
> grain on his Marcato.
> 

The boring bit fits firmly into the slot where the hand crank would go.
You just have to see the thing to know why the boring bit works....
I'm sure this person also takes 30 minutes to brush his teeth at night...


> 
> Sounds to me as though all these "trivial modifications" 
> make the slightly higher cost of the mm seem rather trivial.

If you think the 5 minutes it takes to add the hopper on is worth $40
then you're right....

> 
> >The Marcato is very sturdy, easily dissasembled for 
> maintenance and lubrication and will likely last a long 
> time. The firm that manufactures it is the same one that 
> markets Pasta Machines under the name Atlas.
> 

> 
> Keep it up Jay.  Your objective is transparent and obvious, 
> in addition to being pretty sleezy.
> 

No more so than yours Jack, you always have to get the last word
in don't you?? All I am trying to do is to inform folks that there
is a 3rd option for them besides the MM and the Corona. You of course
seem to have developed a serious case of hemeroids as a result of
my informational posting and continue to insist these are personal 
attacks. Need I remind you I make absolutley not cent one off anyone
buying a Marcato, and you make $$ off of the MM, so who is objective
here and who is full of shit??

	JaH

--
Hopfen und Malz, Gott erhalts
From: leighann@spaghetti.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.crafts.brewing
Subject: Re: Scum & slow ferment
Date: 24 Sep 92 15:31:49 GMT
Organization: Banshee Brewing

Well, strange to say!  That beer must have been waiting for me to get worried
enough about it to embarass myself in public for its sake.  No sooner have I
received answers and made plans to deal with it than I come home last night
and see that the film has cleared, there are patches of bubbles on top, and
the whole thing is bubbling away with a right good will -- a bubble through
the airlock every 30sec or so.  I smelled it, and by ghu, it smells like beer.
So I guess I'll just let it be.  Thanks to Richard Stueven and Dave Birkhead
for responding.

Cheers,
	- Leigh Ann

---------------
Leigh Ann Hussey                                      leighann@sybase.com
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
Newsgroups: rec.crafts.brewing
From: ide@studio.enet.dec.com (Jamie Ide)
Newsgroups: rec.crafts.brewing
Subject: Stuck Fermentation??
Date: 26 Sep 92 14:39:45 GMT
Organization: Digital Equipment Corporation


I've got an IPA in primary and it's fermented out to a FG=1.032!!
Here's the details:

- it's been in primary for 2 weeks and everything seemed to go normally
- OG = 1.064
- it was kept at a fairly constant temp.
- FG readings were consistent over 3 days
- yes, I did correct for temp.  :-)

What do you think?  Could my attenuation be just 50%?  Should I try to
re-start it (how?) or dilute it at bottling?

Thanks for any advice!

Jamie Ide

ide@studio.enet.dec.com
Newsgroups: rec.crafts.brewing
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: Mail Order Suppliers
Organization: Morgan Stanley - IS
Date: Thu, 1 Oct 1992 12:24:31 GMT

Is anyone making a list of these??? Here's another one:

McGonigle's Homebrew Supplies
15 Emerson Drive
Washingtonville, NY 10992
914-496-8112
jtb@philabs.philips.com
Joe Burke, proprietor

very good prices, very fresh product (hops & liquid yeast)
Don't know about shipping - I go and pick my order up.

--
Stef            aka  spgo@is.morgan.com   DoD#0190 
'82 KZ550 (Commuter) '84 750 Interceptor (Toy) '86 Alfa GTV6 (Money drain)
                Warning: I brake for radar traps. 
        Disclaimer? I don't need no steenkin' disclaimer!
Newsgroups: rec.crafts.brewing
From: wayne@ilium.troy.msen.com (Michael R. Wayne)
Subject: Hard cider (in quantity)
Organization: TMC & Associates, Troy, MI
Date: Tue, 6 Oct 1992 07:23:38 GMT


	I'm looking for a way to put up a reasonable quantity of hard cider.
To date, I've pretty much done one gallon at a time via adding a cup of 
sugar and yeast.  While this is OK, one gallon of cider doesn't last for
a significant time.  None of my brewing books talk about how to make enough 
to last the winter.  I'm assuming that there is a fairly simple method of
this and, I've just been offered 40 gallons or so of cider so...

/\/\ \/\/
-- 
Michael R. Wayne       | VP of Engineering  | VP of Engineering
  TMC & Associates     | Msen, Inc.         | Simplix, Inc.
  PO Box 994           | 628 Brooks         | 3780 Rochester Rd., Suite 100
  Troy, MI 48099       | Ann Arbor MI 48103 | Troy, MI 48083 
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Great idea but....
Date: Fri, 2 Oct 1992 03:20:45 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

 
 Article 6232 (5 more) in rec.crafts.brewing:
 From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
 Subject: Re: Great idea but....
 
 >If he didn't beat dead horses so frequently and contribute 
 ignorant fear and loathing occasionally, I would find him a 
 lot less annoying. Whatever.  I have friends who have worse 
 mannerisms.
 
 Just when I thought you were going to call me Hitler, you 
 had to go and say something nice.
 
 Pray tell, what is this "fear and loathing" that I 
 contribute?
 
 >Now, there is silly apparatus, like the BITOA pots and 
 stuff, but the day I spend $2000 to have someone weld junk 
 into 3 15 gallon pots for me will be a chilly day in hell 
 indeed.
 
 BITOA?  Mind translating?  Should I look into it?
 
 > But my love for my software engineering career is not that 
 strong, despite my having a certain amount of talent ....
 
 Yah... that's my problem too.  I am just too damned smart 
 for the rest of the world to fully understand and 
 appreciate.  Fortunately, I am also very  humble.
 
 js