HDTenEightyP/NetNews huggingface dataset:
From: ech@ac.dal.ca
Newsgroups: rec.crafts.brewing
Subject: Re: Bottling Beer in Plastic
Date: 22 Dec 92 14:40:58 -0400
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Dec21.215938.21941@eng.ufl.edu>, fortner@hal.eel.ufl.edu (Dave Fortner) writes:
> My local brew supply shop sells 1 liter plastic bottles and
> caps for they which can also be used on 2 liter soda bottles.
> Charlie (brew shop owner) said that you can bottle you beer
> off in these things using the better caps. The better caps
> have full threads in them, not the partial thread that came
> on the full soda bottle. I have tried bottling in the 2 liter
> soda bottles using the better caps but the beer doesn't seem to
> have as much carbonation, questions? comments?
> 
> Dave Fortner
> Fortner-D@3mail.ksc.nasa.gov
> 
> Disclaimer: I AIN'T RESPONSIBLE FOR NOTHIN'

	Our local brewshop sells two types of caps for PET bottles.  There are 
cheap white "disposable" ones, which are like the plastic caps on commercial 
soda, and "reusable" black ones with a conical neoprene gasket.  These latter
suck the big one.  I've re-used the disposables two or three times with no 
problems, while the reusable ones leaked and the beer was flat first time 
around.

	Ed

Newsgroups: rec.crafts.brewing
From: blyler@tecsun1.tec.army.mil (Todd Blyler)
Newsgroups: rec.crafts.brewing
Subject: storing yeast
Summary: how long can I keep my yeast?
Keywords: yeast
Date: 31 Dec 92 20:34:06 GMT
Organization: U.S. Army Topographic Engineering Center, Ft. Belvoir, VA.




    After my last batch of beer I poured the yeast sediment out of
the carboy into a clean beer bottle with a flippy top and put it in
the fridge. I thought that it might be useful for the next batch in that
it is a larger volume of yeast and would reduce lag time. My question is
how long can I keep it in my refridgerator before I brew again? 





thanks,

Todd Blyler
U.S. Army Topographic Engineering Center
ATTN: CETEC-GL-AT
2592 Leaf Road
Ft. Belvoir, VA 22060-5546

blyler@tec.army.mil
Newsgroups: rec.crafts.brewing
From: 97994779@wsuvm1.csc.wsu.edu
Subject: Sweet & Super Carbonated
Organization: SYSTEMS & COMPUTING
Date: Sun, 03 Jan 93 14:44:33 PST

I made a batch of beer, and is is really sweet. Not only that, but it
is also sparkling beer. I tell you this stuff makes you burp like you can't
believe!!
 
I didn't lose any bottles though, so I am happy about that.
 
Any ideas what went wrong? I used John Bull Hopped Light Extract, sugar, and
WYEAST 1028.
 
PAT at WSU
From: alain@brewich.hou.tx.us (Alain)
Newsgroups: rec.crafts.brewing
Subject: Introductions from a new home brewer
Date: Mon, 21 Dec 92 07:59:43 CST
Organization: The Brewers' Witch BBS, +1 713 272 7350, Brewich.Hou.TX.US

     My name is Alain and I recently became interested in home brewing.  
I have begun with mead making.  I intend to progress to other areas as my 
skills and knowledge increases.  I am on the verge of attempting an ale 
as soon as I return from holiday travelling.
   
     I welcome any comments, suggestions or guidance anyone cares to 
offer.  I wish to compliment everyone on their interesting and 
informative posts.
  
     Have a safe and merry holiday season!  :)
  

------------------
alain@brewich.hou.tx.us (Alain)
Origin: The Brewers' Witch BBS -- Houston, TX -- +1 713 272 7350
From: king@dciem.dciem.dnd.ca (Stephen King)
Newsgroups: rec.crafts.brewing
Subject: Re: Anchor Steam's Mythical Babylonian Beer
Date: 30 Dec 92 20:07:27 GMT
Organization: Defence and Civil Institute of Environmental Medicine

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.

-- 
                       Se non e` vero, e` ben trovato 
     ...{utzoo|mnetor}!dciem!dretor!king        king@dretor.dciem.dnd.ca
Newsgroups: rec.crafts.brewing
From: fortner@hal.eng.ufl.edu (Dave Fortner)
Subject: Re: Best Brewing Tunes?
Organization: University of Florida
Date: Mon, 21 Dec 92 13:27:54 GMT

>>So, does anyone out there have a favored musical brewing accompaniment?
>>
Being from the Sunshine State I must say that I prefer Jimmy Buffett.
After growing up in the midwest the song "Changes in Latitude, Changes
in Attitude" is particulary appropriate. My only problem is that it
stays to warm to Lager without a frig (I'd rather buy a refrigerator).B-)

Dave Fortner
Fortner-D@3mail.ksc.nasa.gov

Disclaimer: I AIN'T RESPONSIBLE FOR NOTHIN'

Newsgroups: rec.crafts.brewing
From: murphyed1@woods.ulowell.edu (The Butler)
Subject: Help, Beer tastes cidery!!!!????
Organization: University of Lowell
Date: Thu, 31 Dec 1992 05:35:10 GMT

I was sampling the creations of my latest brewing expidition, and found that
the brew turned out quite cidery.  Very foul smell, acidy flavor.  I used a
simple recipie, 1 can light beer extract, 2 lbs. honey, 2 lbs. corn sugar, 1
package yeast, small amount of hops...

Any help out there from the beer making gurus? 
Could it be the terrible amount of sugar?  That was a request, not my own
decision.

Please respond via mail, and I'll post the results, as I don't get a chance to
read this group much...

Thanks in advance from a humble neophyte...

Ed...

-- 
=====  Ed Murphy    (The University disclaims everything!)   --- | /  ---- 
  |    Internet Mail :: Murphyed1@woods.ulowell.edu          /|\ |/    \
=====  "Warning, Phi Kap's May Be Habit Forming!!!"          \|/ |\    /
  |    Groundmail (The Slow Way) 1 University Ave. Box 1136  --- | \  ----
===                             Lowell, Ma. 01854 U.S.A.    Phi Kappa Sigma
                                                         Gamma Upsilon Chapter

From: sheppard@hpnmdla.sr.hp.com (Roger Sheppard)
Date: Wed, 23 Dec 1992 18:51:45 GMT
Subject: Zima - what is it?
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.crafts.brewing


What's the deal with Zima? It is advertized as "clearmalt". It is
shown poured over ice!? Is it true that this is just a fermentation
of corn sugar, rice, or something other than plain old malted grain
that would at least give it some color? 

Roger..
From: ptanner@crow.eng.stratus.com (Philip Tanner)
Newsgroups: rec.crafts.brewing
Subject: Did I ruin my first brew?
Date: 4 Jan 1993 00:08:15 GMT
Organization: Stratus Computer, Software Engineering
Distribution: usa
NNTP-Posting-Host: crow.eng.stratus.com



	I recently purchased a beer kit and made my first brew. However,
I ran into a snag and I don't know if I've ruined the beer. Here's what
happened:

	I used B-Brite (which lists sodium carbonate and sodium silicate and
cleans with active oxygen) to wash everything and to use in the air-lock.
Instead of sealing the bucket and then filling the lock after mixing 
everything, I filled the lock first. When I was sealing the lid, I created
a negative pressure which sucked the solution in the air-lock into the
beer.
	
	Now, my questions are:

	1) Did I poison the beer?

	2) If I didn't poison it, do I risk my health at all by
 	   drinking this batch? (If so, how)

	3) Should I chaulk this up to a learning experience and dump
	   the brew?

	Please respond to my mail account as I'm unable to read this
group enough to catch the replies.

						Thanks,

						Phil Tanner
						ptanner@eng.stratus.com
Xref: sparky rec.crafts.brewing:7955 alt.beer:8065
From: zamick@yoko.rutgers.edu (Jonny the Z)
Newsgroups: rec.crafts.brewing,alt.beer
Subject: Brewpubs
Keywords: Lists
Date: 3 Jan 93 19:50:59 GMT
Followup-To: rec.crafts.brewing
Organization: Rutgers Univ., New Brunswick, N.J.


Are there any net compiled lists of brewpubs/microbreweries or other
thangs around?

I am looking in the Boulder Colorado area, Boston, Mass, and Generic
California (hopefully vaguelly around San Francisco)

I've studied brewing for a bit, and now am looking to take on a job at
one of these places to further my experience.

So anyone with any info please send me some email:

zamick@yoko.rutgers.edu

Jon Zamick
Newsgroups: rec.crafts.brewing
From: ramin@IASTATE.EDU ()
Subject:  Bubble Rise Question
Keywords:  Bubble
Reply-To: ramin@IASTATE.EDU ()
Organization: Iowa State University
Date: Thu, 31 Dec 1992 03:23:06 GMT



 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
From: goddard@NeXTwork.Rose-Hulman.Edu (Bart E. Goddard)
Newsgroups: rec.crafts.brewing
Subject: my first batch is now cooking, I hope??
Date: 28 Dec 1992 19:39:29 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 didn't have a big enough kettle, so I boiled my wort in 2.75 gallons
of water, and boiled 2 gallons of water in a separate pot. (Otherwise,
I followed all the directions.)  I cooled both pots and syphoned them 
together into my plastic (carefully sanitized) bucket, sprinkled in the yeast,  
snapped on the lid, inserted a fermentation lock, and placed it in a cool dark  
place in my basement.  Ten hours later I see no activity. I expected an inch of  
foam on the top, and continuous rising bubbles in the lock, but I don't see  
even one bubble.  Am I doing this right??

Bart Goddard
goddard@nextwork.rose-hulman.edu
From: mkenny@cbnewsb.cb.att.com (michael r..kenny)
Subject: Re: Compuserve
Organization: AT&T
Distribution: usa
Date: Tue, 22 Dec 1992 07:36:06 GMT

In article <BzMnG5.Cn2@wittsend.atl.ga.usa> mhw@wittsend.atl.ga.usa (Michael H. Warfield) writes:
>
Sorry for the post, e-mail bounced.

Are you the Mike Warfield of circa (early 80's) Lansing, MI Lanier?

Mike Kenny
kennym@attmail.att.com, 708-697-2551
From: cpalmer@ohstpy.mps.ohio-state.edu
Newsgroups: rec.crafts.brewing
Subject: Re:Black & Tan +story
Date: 1 Jan 93 22:40:16 EST
Organization: The Ohio State University, Department of Physics

First of all, i would like to state that the proper B & T should    
be made with Guiness and Harp Lager- this is because of the Irish
history of the drink.  these are both brews from Ireland, and
it is tradition that the Guiness be on top of a lager-Harp, namely.
It is a common misconception that Bass is the proper mate
for the Guiness, but this is false for a few reasons;
it is not irish and not a lager.
(Not that it doesn't taste bad...)
Second, I would like to put my 0.02 in.  I think that major
factor in the seperation is the carbonation.  Letting the Harp sit
for a while to let the beer settle, and pouring the Guiness
under high corbonation to foam it up so it will sit
on top of the Harp since it is at that state mostly head.
This is why the draught Guiness cans work so well; they 
simulate that draught action of really foaming up the beer.
Third; I have my story about B&Ts...
I was tavelling to Virginia with my Guru of homebrewing and another
taste tester to see a band play in a bar in the mountains.
We saw a sign at the bar saying black and tans...
so my freind went to the bartender and asked for a pitcher promptly.
She proceeded to get a pitcher when luckily my freind asked " What
other beer do you put it on?"  She pointed to the Bud or
Bud light taps...  So my freind told her to just fill
the pitcher with guiness and forget the Bud...  When he did this,
the whole bar got a confused look- they had never had anyone order
a WHOLE pitcher of Guiness!  They didn't even know how much
to charge us!  When we came down for another $10 pitcher of Guiness,
they laughed and poured another.  A good ending!


hcawgereror we went tosoingiuyiup;lysiegtemperature and 3wltanecai? T
Newsgroups: rec.crafts.brewing
From: rhe@philabs.philips.com (Richard Egloff)
Subject: Dortmunder Union
Organization: Philips Laboratories, Briarcliff Manor, NY.
Date: Tue, 22 Dec 1992 18:41:42 GMT

Yesterday I had the pleasure of downing my first
bottle of Dortmunder Union.  This beer was wonderful!
It is actually a Pilsner style beer from the Dortmund
area of Germany.  Now for the obvious question - 
does anyone out there have a recipe which approximates
this brew?
Please respond to me by e-mail to me as I'll be
out over the christmas vacation and the news archive
at work probably will dump a lot of posts.

Thanks,

Rich Egloff
e-mail rhe@philabs.philips.com
From: silver.e@zooid.guild.org (Eric Silver)
Newsgroups: rec.crafts.brewing
Subject: Recipes for LIQUEURS
Date: 29 Dec 92 06:36:28 GMT

I've searched all of the available newsgroups available and I can 
not find one that has recipes for wines and liqueurs. I very much
would like to find a recipe for a GLAVA clone. GLAVA is a Scotch
flavoured liqueur. Do any readers have recipes AND instructions
for making liqueurs like GLAVA. Clear instructions are a very 
important component of a liqueur making endevour along with a complete
recipe list.
If readers have this information, please post it or email it to me.
Thanks in advance,

Eric Silver - York, Upper Canada.
"Legitimize dissent in Canada!"

Newsgroups: rec.crafts.brewing
From: birkelan@atelm.sps.mot.com (Joel Birkeland)
Subject: mixing in carboy
Reply-To: birkelan@atelm.sps.mot.com (Joel Birkeland)
Organization: Motorola SPS
Date: Wed, 30 Dec 1992 17:24:32 GMT

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.

Joel Birkeland
birkelan@atelm.sps.mot.com
From: aaa@cad17.genrad.com (Andy A. Alvino)
Newsgroups: rec.crafts.brewing
Subject: yeast starters
Date: 21 Dec 92 12:39:01 GMT
Distribution: usa
Organization: GenRad, Inc.
NNTP-Posting-Host: cad17.genrad.com



Greetings All, 

More questions...

I have never used a yeast starter before and want to try one for my next 
batch, a honey lager.  However, I have read numerous variations on how much 
DME to use in a pint of water.  Apparently, everything from 2 table spoons to 
1.25 cups has been suggested.  That's a big variation.  What's the real story?

Thanks for any info,

Andy Alvino
From: Darren.Hanson@f271.n103.z1.fidonet.org
Newsgroups: rec.crafts.brewing
Subject: Bubble Rise Question
X-Sender: newtout 0.05 Dec 30 1992
Date: 31 Dec 92  01:59:00

In article <1992Dec30.212306@iastate.edu>, ramin@IASTATE.EDU asked:

 > 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.

How fast was it bubbling? How large of a batch and how large a starter did you 
use? What yeast & temperature? Any idea what your OG was? If not, what went
into the wort?
__                 __
\/  Darren Hanson  \/

---
Newsgroups: rec.crafts.brewing
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Bulging Brain...Should I Worry?
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Mon, 21 Dec 1992 21:37:46 GMT

In article <ibiggs.21@fox.nstn.ns.ca> ibiggs@fox.nstn.ns.ca (Kevin Crawford) writes:
>In article <9271@verdix.verdix.com> mark@verdix.com (Mark Lundquist) writes:
>>I have a brain that has been sitting around for a while and I noticed
>>that it has a bulge at one end.
>
>>Should I use it?  Will it make me ill?
>
>This must be some type of all-brain mashing technique.

Yeah, but should he just boil it for a good solid hour, or should he
run it through a roller mill first?

Of course, he could just stick one end of a Tygon hose into a carboy,
the other end up his nose, and rack his brain.



Is that a can of spoiled malt extract in your pocket, or are you
just happy to see me?



-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
                Celebrate the winter holiday of your choice by
                  offering your hand to someone who needs it.
Newsgroups: rec.crafts.brewing
From: guido@island.COM (Guido Marx)
Subject: Maple Beer
Organization: Island Graphics Corp.  San Rafael, Ca.
Date: Wed, 30 Dec 1992 19:19:11 GMT

I have a question about using maple syrup in beer.  Our local
Trader Joe's has maple syrup on sale for $6.00 per quart.  I 
am thinking about using this in my next batch.  With the cold
weather, it is going to have to be a lager.  Any suggestions
from people who have brewed beer with maple syrup ?

Thanks,
Guido

Newsgroups: rec.crafts.brewing
From: jdr@wang.com (Joe Rolfe)
Subject: Re: Aeration of wort?
Organization: Wang Labs, Lowell MA, USA
Date: Mon, 21 Dec 1992 15:49:40 GMT

jdecarlo@mitre.org (John DeCarlo) writes:

>In article <1992Dec16.181916.10115@aio.jsc.nasa.gov>
> andy rogers <rogers@ial3.jsc.nasa.gov> writes:

>>In article <1992Dec16.161001.9327@sernews.raleigh.ibm.com> Charlie Murray,
>>murray@rocky.raleigh.ibm.com writes:
>>>My local homebrew shop (American Brewmaster in Raleigh, NC) is going to 
>>>sell an aeriation device that is basically a fish tank bubbler.  The claim 
>>>is that by leaving this thing in your primary for the first 24 hours, you 
>>>will get superior aeriation and subsequently fermentation (versus the 
>>>slosh method). Are they on the mark?

>>consider that you will be pumping air from the room into your beer and that
>>air will be replacing the CO2 which would otherwise be resting in the
>>fermenter headspace. unless you've also got a tank of 'clean' oxygen you're
>>pumping from.
>>
>>i wouldn't do it.

>Well, reports I heard from the AHA convention on the use of such a device 
>involved a filter that was small enough (5 microns???) to keep out the 
>unwanted microorganisms in your air.

>Anyone with more details on this or the device being marketed as mentioned 
>above?

not really - but i am in the middle of building such a beast, for two reasons
	1) to aerate the wort
	2) to push cleaning/sanitizing liquid thru kegs (i have quite a few)
	3) to push yeast slurry from a storage keg (lots'o'psi needed)

i will be using a compressor (oiless - make sure it is if you use one).  adding
a double stage filter - one with a large pore size and the final .2ucron 
filter. the filters (i am looking for would be autoclavable) nice but not
required).  

some medical suppliers (fischer, thomas) have both filters for plent'o cash.
i have seen the acro models for about $120 for 18 - these ones are disposable.
they should last quite a while while the double stage filtering.

it has been recommended to me that i also filter my co2 with the .2ucron filter
due to misc junk that could survive very cold temps.....

 have heard many negative issues dealing with pure o2 for aeration.
	1) excessive amounts could be harmfull to the yeast
	2) o2 is very flamable/explosive
	3) some o2 is medical grade - contains fungicide

 hence the compressor deal.... so the idea is to get an attachment and bubble
the sterile air into the bottom of the fermenter for a period of time.  the
bigger question is how to make the bubbles small.  i will probably just build
some sort of diffuser (like air stone) with the proper valve attachment.
another way i was looking into was inline with a ball pump needle inserted
into the cooled wort flow.

a home brewer could get by with an aquraium airstone, or a hose with tons of
pin holes and melted shut at the bottom - seeing you normally have 5 to 10 
gallons or so.


>John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
>Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org


comments and flames requested:)

joe rolfe 
jdr@wang.com    
508-967-5760
-- 
joe rolfe 
jdr@wang.com    
508-967-5760
Newsgroups: rec.crafts.brewing
From: erbachgm@bcarh2a3.bnr.ca (Gary Erbach)
Subject: Re: Propane Burners?
Organization: Bell-Northern Research Ltd., Ottawa
Distribution: na
Date: Thu, 24 Dec 92 17:19:12 GMT

In article <1992Dec23.222401.5136@nntpd2.cxo.dec.com> feldman@hal9k.cxo.dec.com (james feldman) writes:
>Cabella's (a mail order sporting goods place) sells a 140,000 BTU freestanding
>propane cooker made by Coleman.  I seem to remember they get around $60 for it.

Is there a general consensus on a minimum BTU requirement to
boil 5 gals and get it to boiling relatively quickly?

Gary Erbach
erbachgm@bnr.ca
Newsgroups: rec.crafts.brewing
From: eamon@vax2.concordia.ca (Eamon Egan)
Subject: Question about priming sugar and alcohol content
News-Software: VAX/VMS VNEWS 1.41    
Organization: Concordia University
Date: Fri, 1 Jan 1993 02:21:00 GMT

Hi.  I was wondering if anyone knew the answers to a few questions.  I am 
brewing my second batch of beer (ever), a stout this time (from m&f kit), 
and it looks like it'll be ready to bottle soon.  Having a minimum of 
equipment on hand I'll be just adding corn sugar to each bottle - 1/2 or 
3/4 tsp each, I expect.

This time I'll be measuring the FG before bottling, and computing the 
approx. alcohol content for the benefit of curious friends (and curious
me).  But I was wondering: how much alcohol is added by the carbonation (I
can't put my hydrometer in the beer after bottling!).  Can we assume the
priming sugar ferments 100%, and if so, is there an easy formula for
increase in alcohol content per amount of sugar added per ml?  (I suppose
if the ONLY products are CO2 and EtOH I could take the molecular formula of
dextrose and try to balance the equation myself... but, hmm, maybe I'll try
it, but I have no idea whether these are the only products). 

Any enlightenment appreciated, thanks in advance.

Eamon
From: mark@verdix.com (Mark Lundquist)
Newsgroups: rec.crafts.brewing
Subject: Re: mixing in carboy
Date: 30 Dec 92 20:44:53 GMT
Article-I.D.: verdix.9274
Organization: Verdix Western Operations, Aloha  OR

In article <1992Dec30.172432.7014@newsgate.sps.mot.com> 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?

No reason at all.

>Everyone here tells me that 
>I must use a food grade plastic bucket, but they don't know why, and

Beware of people who tell you you must do something and can't tell you
why.  Maybe they meant "food grade" as opposed to other types of
bucket, not that a bucket is the only kind of vessel you can use.

>I would rather not buy one when I have a perfectly good carboy sitting
>idle.

I rack into a carboy for bottling.  No prob.
Newsgroups: rec.crafts.brewing