From: csci180b@cl2.cl.uh.edu (Bill Fay)
Subject: Misc. Questions
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords:  priming, carbonation, sterilization
Reply-To: CSCI180B@cl.uh.edu
Organization: University of Houston - Clear Lake
Date: Tue, 8 Sep 1992 03:01:00 GMT

I've been brewing for a couple of seasons now and I've got a new account
that allows me access to this newgroup.  From what I've read so far, its
very informative.

I've discussed the following questions with my local brew supply proprietor
when I lived in Phoenix but I was not convinced with his answers.  I know
that there's a ton of knowledge out there that I'd love to tap in to so, 
here goes!

1)  How much care should I give in sterilizing my bottles while bottling?
I've tried the standard bleach solution but its kind of a pain finding a
place to soak 50+ bottles at one time.  Then I feel uneasy about simply
dumping out the solution without water-rinsing the bottle to remove as
much bleach as possible.  But on the other hand I wonder if the tap water
can introduce any living nasties that I've tried to eradicate with the 
bleach.  I always thought that clorinated tap water was OK for a final
rinse.  I've resorted to dry heat sterilization (baking in the oven at
around 350 degrees F for 30 minutes) which seems to work to (as long as
I let the bottles cool off before siphoning.  If I were to get infected,
how long would it take to set in?  I've only had on batch (out of about
a 15) that gave me problems as some bottles (maybe 20%) gushed and were
undrinkable (yech) about 2 weeks after bottling.  Other bottles from an 
ale batche gushed after about 4 months but I take the blame for that for
not drinking it fast enough.  (enough on this one...)

2)  I would like to bypass the bottles by kegging.  I would really like to
get ahold of about 6 stainless steel 5 gallon soft drink canisters.  I've
seen them behind the local fast food restaurant but I don't have the heart 
to liberate them the five fingered way.  What is a good (legal) source for
these?  What would be a fair price?  (there, that one wasn't as long...)

3)  All of my friends like to drink my beer and I don't mind taking a cold 
case to a party once in a while.  But, it never fails that someone says "Hey
So-in-so, come try some Bill Beer!".  Now the problem:  It also never fails
that if I don't pour, someone dumps the entire bottle into a glass, yeast 
fallout and all.  Therefore, I would like to attempt artificial carbonation
or some other way to avoid priming in the bottles.  Does anyone do this with 
success?  I know its not the "pure" way to brew but I'd like to try something
to keep my bottles yeast free.  Let's assume that I have keg equipment.

4)  My wife unfortunately doesn't drink beer.  Never has.  She has never even
tasted my brew.  She sometimes drinks wine and once in a while a blended 
drink.  How can I get her to try my beer?  Now the $64,000 question:  How do
I get her to LIKE my beer?

Bill (anxiously awaiting) Fay -----
-----------------------------------
From: duanej@hpfcso.FC.HP.COM (Duane Jacobson)
Date: Fri, 4 Sep 1992 18:49:06 GMT
Subject: Re: using fruit juices in ale
Organization: Hewlett-Packard, Fort Collins, CO, USA