HDTenEightyP/NetNews huggingface dataset:
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Steam beer
Organization: MITRE Corporation, McLean  VA
Date: Mon, 5 Oct 1992 17:51:04 GMT

In article <BvH57r.K17@ddsw1.mcs.com>
 arf@ddsw1.mcs.com (Jack Schmidling) writes:

> Article 6224 (13 more) in rec.crafts.brewing:
> From: gummitch@techbook.com (Jeff Frane)
> 
> >When I toured the brewery a number of years ago they 
> reported that the ambient temperature in San Francisco (the 
> temperature at which they brew and store their beer) is 55.
> 
> It is my understanding that 55F is the high end of the 
> normal range for lagering.  It seems that this hardly 
> qualifies it as a steam beer.
> 
> Do they still claim it is or is it just a trade mark?

Basically speaking, steam beers were attempts to brew lagers without 
refrigeration equipment.  That's what Anchor does in San Francisco.

55F may be technically within the range of lagers, but it is pushing it.  
Between 50F and 60F is a gray area.

Besides, if "steam beer" were not trademarked by Anchor, their Anchor Steam 
would still be the best example out there of the style.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: esharp@sage.cc.purdue.edu (Edwin Sharp)
Newsgroups: rec.crafts.brewing
Subject: Mags
Date: 4 Oct 92 04:06:01 GMT
Organization: Purdue University Computing Center


	I am looking for subscription information on any hardcopy homebrewing
periodicals.  Please e-mail.
  Also, a 6 1/2 stopper is too small for a 1 gal. juice bottle.  Would a 7 be
large enough? (about 1 1/2" i.d.
)
******************************************************************************* All animals are strictly dry, they sinless live and swiftly die.
But sinful, Ginful, beer soaked man survives three score years and ten
                                                -origin unknown-
*******************************************************************************
Edwin Sharp
esharp@sage.cc.purdue.edu
From: dhembrow@eoe.co.uk (David Hembrow)
Newsgroups: rec.crafts.brewing
Subject: Re: Double Malting ????
Date: 1 Oct 92 11:54:46 GMT
Organization: EO Europe Limited, Cambridge, UK
X-Newsreader: TIN [version 1.1 PL6]

Ian Biggs (ibiggs@fox.nstn.ns.ca) wrote:
: Recently I've been advised by my local brewing support group, also the 
: people who run the store that I patronize, to try the double malting 
: approach to homebrewing.
: 
: This method involves using two kits of malt and avoid the addition of the 
: usual amounts of corn sugar, except for priming of course.
: 
: Does anyone have any insights on this?  It seems logical that it would make 
: better tasting beer but it sounds like a sham so that I end up paying double 
: at my local brew store.  Has anyone tried this?  With success??  Does anyone 
: have any pointers about the double malting process?

I have made quite a bit of beer over the last few years from kits.
Unfortunately I haven't yet gotten around to doing it 'properly'.

I did try this trick of using two kits and no sugar however and I
would say it's a success. I'm going to make my homebrew this way
from now on ( until I finally get around to ... ), it's almost as
inexpensive as using one kit and a lot of sugar and the flavour
was much better.

: I think I might try it for an India Pale Ale,  and if it works out I'll 
: attempt the same for an irish stout.
: 
: 
: Any suggestions would be greatly appreciated,
: 
: Kevin Crawford
: Halifax, Nova Scotia, 
: Canada

David Hembrow.
From: arf@ddsw1.mcs.com (Jack Schmidling)
Newsgroups: rec.crafts.brewing
Subject: Re: Great idea but....
Date: 29 Sep 92 04:52:51 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <01050166.eoro7s@joebloe.maple-shade.nj.us> joseph@joebloe.maple-shade.nj.us writes:
>
>In article <Bv9s4I.Bw2@ddsw1.mcs.com> (rec.crafts.brewing), arf@ddsw1.mcs.com (Jack Schmidling) writes:
>) In article <1992Sep18.094509.7606@ac.dal.ca> ech@ac.dal.ca writes:
>
>) There are lots of reasons why people do what they do and not the least
>) of which is just the fun of reingineering something to make it do what it
>) was not intended to do.
>
>There are plenty of reasons why netfolk don't buy the roller mill reviewed
>in the current Zymurgy, and I doubt that functionality is really one
>of them.  Sad, but true.

I am not sure just what you are referring to but one of the reasons is not
sad, it is downright evil.  A customer in Virginia, upon showing said mill
to his customer was "informed" the I am a Nazi and he bought a Corona just
to prove the point.

It never ceases to amaze me how far some people will go to seek revenge
for bruised egos.

js
From: spl@szechuan.ucsd.edu (Steve Lamont)
Newsgroups: rec.crafts.brewing
Subject: Re: WANTED: How to make whiskey / references...
Date: 29 Sep 92 17:16:00 GMT
Article-I.D.: network.1aa30gINNfd3
Distribution: world
Organization: University of Calif., San Diego/Microscopy and Imaging Resource
NNTP-Posting-Host: szechuan.ucsd.edu

In article <ASAH.92Sep28234909@cory.cory.Berkeley.EDU> asah@cory.Berkeley.EDU (Adam Sah) writes:
>I have friends who know how to brew beer, but whiskey seems to elude them.
>  Do any of you netters have pointers?  (ie. is there a file around that
>  someone has that tells me about this)

Whiskey probably eludes them because they're not interested in eluding
the "revenooers."  The making of distilled spirits (as opposed to
fermented beverages, such as beer or wine) is very tightly controlled
by the Federal Government (for our own protection, of course).  They
tax the hell out of it, for one thing.

I have, however, seen some books on how to make "moonshine" in some
homebrew stores -- for "amusement" purposes, only, of course.  Try
your local library.

							spl
-- 
Steve Lamont, SciViGuy -- (619) 534-7968 -- spl@szechuan.ucsd.edu
UCSD Microscopy and Imaging Resource/UCSD Med School/La Jolla, CA 92093-0608
"If you don't think people are this crazy, you need to move to LA!"
                                     - Gary Stollman
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Full mashing Re: The Rice-Brau Challenge (Recipe + Notes)
Date: Mon, 5 Oct 1992 01:41:53 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <1992Oct2.224152.15818@news.nd.edu> ulick@gershwin.helios.nd.edu (Ulick Stafford) writes:
>In article <BvI9nq.2w8@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) writes:
>> 
>> >Miller makes a big deal out of 1.5 hr boils to get a
>> good hot break.  Any info momily man?
>> 
>> I read the same books you do.  I boil 10 gals down to 7 gals 
>> and can't do it in less that 1.5 hrs so I have no feel for 
>> the nuances of the issue.
>>
>Thought you might, seeing as you mention experimentation with
>sparge water temperature, and in general have an investigative
>attitude about conventions.
 
Yes and realizing my ignorance of the issue, I checked the hot break at
regular intervals during the boil on this weekends batch and saw no
significant change after the initial break in about 40 minutes.  The size
of the particles in the hot wort were consistantly about the size of
grains of salt up to the end of boil at two hours.  I have noticed large
egg drop like flocculaton on occasions in the past but have no idea why
it doesn't always happen or when.
>> There are those who claim you should quit at 1.008 or risk 
>> tanninitis.
>>
>I like tea!  Honestly, I think the amount of tannin eluted 
>by sparge water at the end of the sparge would be insignificent
>compared to the tannins eluted earlier in the mash and sparge.
 
My inntuition also.  You are about to graduate to assistant
Momily Buster.

js
Newsgroups: rec.crafts.brewing
From: ulick@gershwin.helios.nd.edu (Ulick Stafford)
Subject: Re: Moonshine
Organization: OUC, University of Notre Dame
Date: Fri, 2 Oct 1992 14:40:51 GMT

In article <1992Oct1.172645.9167@vax.oxford.ac.uk> wilcox@vax.oxford.ac.uk writes:
>In article <BvDBCK.LrK@acsu.buffalo.edu>, v064myby@ubvmsb.cc.buffalo.edu (Christophe J Quaranta) writes:
>> 
>> 	Anyways - whiskey is made from grain, mashed with a really high
>> enzyme malt called distillers' malt.  After distillation it is aged in
>> oak barrels specially charred on the inside (this is what gives it it's 
>> flavor.)  Proper maturation of whiskey can take years.  Leave it to the folks
>> in Lynchburg to handle that.
>
>Aagh! *Real* whisky (no e)---the Scottish stuff---is made with pure malt grain
>and matured in casks which have been used for making sherry. There is no
>comparison between even a mediocre single malt and the best of the malt/grain
>blends.

Yeah, right.  All Scotch is single malt, right?  And just 'cause Scots can't 
spell right, doesn't make their product best.  Mass marketing makes Scotch
the Budweiser of the whiskey world.  Irish or Canadian or Bourbon is much 
more drinkable, and Irish, is of course, older, but we didn't have the right
Budweiser mentality or British empire connections to market it well, I  
suppose.

No smilies shown or implied ... but back to beer.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: cush@kq.msc.edu (R. Cushing Hamlen)
Subject: Federal Regulations
Reply-To: cush@msc.edu
Organization: Minnesota Supercomputer Center, Minneapolis, MN
Date: Tue, 29 Sep 1992 19:22:32 GMT

An earlier posting here concerning the home production of whiskey led me, on a lark,
to call the local office of the bureau of Alcohol, Tobacco, and Firearms for
a citation of the law (for reference it is Title 26 USC 5171 that outlaws production
of distilled spirits by other than a bonded distillery)

Along the way an interesting tidbit came up: according to the IRS Federal
regulation 27CFR25.207 it has ALWAYS been legal for the proprieter of a brewery
to remove up to 200 gallons per year from the premises, for personal use,
without paying taxes on it.  This even before homebrewing became legal.

Some guys have all the luck!

________________________
usual disclaimers
Newsgroups: rec.crafts.brewing
From: sstrong@kean.ucs.mun.ca
Subject: Bottle question...
Organization: Memorial University. St.John's Nfld, Canada
Date: Tue, 6 Oct 1992 13:57:18 GMT

Here is my bottle question...

I just bottled 30 1 L bottles of brew into clear plastic pop bottles.

Question:  If I keep this stuff in the dark as much as possible will the 
clearness of the bottles have an affect on the brew?  I usually use green 
plastic but how can someone pass up 30 free bottles....

Steve
-- 
sstrong@kean.ucs.mun.ca
Electrical Engineering, Memorial University of Newfoundland
From: arf@ddsw1.mcs.com (Jack Schmidling)
Newsgroups: rec.crafts.brewing
Subject: Re: what ever happened to the net brew competition?
Date: 30 Sep 92 16:33:35 GMT
Article-I.D.: ddsw1.BvEGo0.7E2
Distribution: usa
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <1992Sep30.131807.17582@pixel.kodak.com> pod@eksignal.kodak.com (Mike Podhorecki) writes:
>I was away from the news group for a while, how did the net brew competition
>go? ( was that a year ago already? ) Sorry if this topic got beat to death.
>How did big mouth do? (most know who that is).

The judges unanomiously agreed the ARF Generic Ale is indeed the World's
Greatest Beer and committed suicide.  No one has heard a peep.

Good example of the nice people on this net.
From: v064myby@ubvmsd.cc.buffalo.edu (Christophe J Quaranta)
Newsgroups: rec.crafts.brewing
Subject: Bottles suitable?
Date: 5 Oct 92 00:44:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41


	I am brewing my first batch - and would like to know something about
bottles. I have some Bass & Royal Oak ale bottles.  These are not screw top,
but don't seem to be the refillable kind (there's no worn rings on them to
indicate they've been used before.) Can they be used to bottle homebrew?
	BTW, why can't a screw top be used? A lot of refillable bottles
are screw top these days, even Canadian brands.
						Latre.
						Chris Q.
From: cmilono@netcom.com (Carlo Milono)
Newsgroups: rec.crafts.brewing
Subject: Re: Buenos Noches tastalike request
Date: 2 Oct 92 01:33:15 GMT
Organization: Netcom - Somewhere in the S.F. Bay Area

In article <1992Sep30.213759.17292@odin.corp.sgi.com> amazon@sgi.com (Stormwind) writes:
>
>next up i'd like to try to make a batch
>of christmas beer for my dad for a christmas
>present.  he has a particular fondness for
>the "buenos noches" mexican christmas beer,
	It was Noche Buena, and it has been discontinued! <sniff, whimper>
	It was one of my faves...
>but sadly i don't know enough about the
>stuff to be able to duplicate the flavor.
>
>does anyone have a good recipe that tastes
>like buenos noches, or have enough experience
>with creating one's own recipes to conjure
>up something close?
>
NB was in the great Mexican tradition of producing Vienna/Maerzen style
beers (as was the case in the Southwest in general).  NB can be approx'd
by making a slightly darker and thicker Oktoberfest, perhaps with more
Crystal Malt of a higher lovibond (40L+).  It should be more on the 
dark brown side rather than black, transparent, yet much lighter than
a Porter.  It is a lager style, mildly sweet, medium-bodied, and very
very very good when it could be had fresh!
-- 
+--------------------------------------------------------------------------+
|  Carlo Milono:  cmilono@netcom.com                                       |
|"When a true genius appears in the world, you may know him by this sign,  |
|that the dunces are all in confederacy against him."   - Jonathan Swift   |
+--------------------------------------------------------------------------+
Newsgroups: rec.crafts.brewing
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: Bottle question...
Organization: Morgan Stanley - IS
Date: Tue, 6 Oct 1992 17:42:20 GMT

I've never had a problem with clear plastic bottles. They live in a dark closet
and usually have a very limited lifespan. I'd probably put a brew I wished to
age in brown bottles. A 2 liter bottle of homebrew is a good thing. 

--
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!
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Yeast comparisons
Date: Sun, 4 Oct 92 15:37:17 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <9a=2028T24rT01@JUTS.ccc.amdahl.com> (rec.crafts.brewing), jdg00@ccc.amdahl.com (Josh Grosse) writes:
) jworley@borris.eece.unm.edu (Jeremy Worley) writes:
) >While I'm at it, I have noticed that different brands of extract
) >seem to have different different quantities of dextrins, resulting
) >in variations from the expected final gravity.  (I'm sure that I 
) >am stating the obvious, but bear with me , I'm a newbie)...has
) >anyone compiled a comparison of extracts available.
) 
) The University of Saskatchewan did a study last year, in which gas
) cromatography (I think) was used to make a spectographic analysis of
) the contents of a number of malt extracts.  Their results were so
) poor (some extracts actually contained NO malt) that they refused to
) publish specific results by brand name.

As I understood the comments in Zymurgy, yes, some of the results
were quite poor.  There was, however, some question about where in
the supply chain the extract was being adulterated--manufacturer,
distributor, retailer.  They didn't have the wherewithal to purchase
each extract from several sources and run the much larger set of tests
required, so they didn't publish the name of the manufacturer.

Of course it would have been nice if they had been able to go the
distance, I think.

I started out as an all-grain brewer.  It may be more trouble but
at least I never had to go through the experience of having OG 1.045
beers finish (unintentionally) at 1.025+.  I hope that the labeling
on malt extract, grains, etc., will improve soon.  Extracts should
be labeled with an analysis (%maltose, %dextrose, %sucrose, %maltotriose
etc.), color and approximate fermentability.  Heck, *composition*
might be nice, too!  Retailers should provide maltsters' analyses of 
grains that they sell.  Hell, it's hard enough just finding a copy 
of the standard Wyeast blurb for yeast!

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-----
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Re: Zymurgy info
Date: 1 Oct 92 20:07:52 GMT
Article-I.D.: news.1992Oct1.200752.11573
Distribution: all
Organization: OUC, University of Notre Dame

In article <BvGGCC.KDD@mentor.cc.purdue.edu> esharp@sage.cc.purdue.edu (Edwin Sharp) writes:
> I need the address to write to subscribe to Zymurgy, I lost it before I
>could send it in earlier.  Thanks.
>

Off hand I can't help, but I am a little pissed with the AHA.  I sent my 
membership application in a month ago and haven't heard a peep, apart from 
the debit on my credit card bill, about 3.5 weeks ago.  I know there is a
new Zymurgy out because people keep referring to it.  Anyone out there
know how long it takes for them to send out stuff, any stuff? 


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: us279764@mmm.serc.3m.com (Philip . Miller)
Newsgroups: rec.crafts.brewing
Subject: Re: Gott Cooler For Cheap
Date: 28 Sep 92 18:34:45 GMT
Distribution: na
Organization: 3M Company

Me:
>> For all you Midwesterners, Fleet Farm is selling 10 gallon
>> Gott coolers for $29.  This doesn't seem to be a sale price
>> so they should be available for a while.

John DeVenezia:

> I was looking at one of these at the local hardware store and
> saw on the label something such as ...

> " Not for use with hot beverages. "

> Does anyone know of the reason for this?  

Me again:
Actually, I was a bit concerned with this when I purchased
mine since I had heard that using coolers as mash tuns tended
to warp the inside.

My box says the cooler can be used for hot or cold beverages
and inside the box is an order form for a coffee spigot to
replace the push button spigot.

I'm pretty sure the liner is made from high density polyethylene
which has a "heat resistance temperature" of about 250F according
to the _Encyclopedia of Polymer Science and Engineering_. I've
spoken to one or two people who have used coolers as mash
tuns without them melting down to slag.

Other than warping though, I don't think anything bad will
happen by putting a hot liquid into the cooler.

I'll let you know in two weeks after I use it how it fared.


John again:
> Do you think that a Gott cooler, used in conjunction with an
> aluminium brewpot, copper wort chiller, sassafrass root,
> high temperature fermention and table sugar, will kill roaches?

Only if you set the cooler on the roach...
;-) ;-) ;-)

Phil Miller
From: H.Regan@bradford.ac.uk (H REGAN)
Newsgroups: rec.crafts.brewing
Subject: Re: guiness
Keywords: stout nitrogen
Date: 26 Sep 92 16:09:14 GMT
Organization: University of Bradford, UK
Originator: 90465160@muser


Guiness is indeed served under nitrogen presure as oposed to CO2,
but this is not to give it a creamy head. CO2 would disolve into
solution, giving a gassy bear. The creamy head comes from the
sparkler fitted to the outlet of the pump. This is different
to normal sparkler as it has much finer hole. If you fit a
guiness sparkler to a normal pump your bear will have a lovely
creamy head, but it's take much longer to pull.

Hope this helps.

HR
Newsgroups: rec.crafts.brewing
From: ulick@gershwin.helios.nd.edu (Ulick Stafford)
Subject: Re: Yeast comparisons
Organization: OUC, University of Notre Dame
Date: Fri, 2 Oct 1992 14:58:28 GMT

In article <40761@pprg.eece.unm.edu.pprg.unm.edu> jworley@borris.eece.unm.edu (Jeremy Worley) writes:
>A number of semi-related questions about yeast follow:
>
>Also, as a reletively new brewer (7 batches, all extract), I am 
>a little confused about the terminology used to describe yeast 
>flavor/behavior.  In particular, what exactly do the words 
>"attenuative", "estery", etc. mean?

Attenuative means ferments completely.  The ability to ferment maltotriose
has a lot to do with it.  75% of available sugars or better is
attenuative.

Estery means produces esters.  Esters are condensation products
when and organic acid reacts with an alcohol.  Esters occur 
naturally in fruit as fruit flavours.  Sometimes estery will
be substituted with terms such as clovy, banana, or 5the ultimate,
hair perming solution!  Desirable for some styles such as 
Trappist ales (use a cultured chimay yeast for bananas), Weizens,
etc., but undesirable in most beers.

>Some mail messages seem to indicate that attenuative yeasts are
>undesirable.  Why is that?
>
Some people like a full malt sweet beer, and so don't want 
attenuative yeasts.  Other people want dry beers, and want
attenuative yeasts.  A question of preference.  I find most
homebrew to be overly heavy and like attenuative yeasts.
Edme dry is attenuative, but the batch I did with it was not
totally to my liking for other reasons.

>A description of other flavor "adjectives" would be useful.
>
Reads Miller's troubleshooting guide... concise and easy to use
when doing the postmortem.  My biggest problem has been fusel
alcohols.

>While I'm at it, I have noticed that different brands of extract
>seem to have different different quantities of dextrins, resulting
>in variations from the expected final gravity.  (I'm sure that I 
>am stating the obvious, but bear with me , I'm a newbie)...has
>anyone compiled a comparison of extracts available.

Kits that terminated over 1020 drove me to full mashing!!


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: Moonshine
Date: 30 Sep 92 01:41:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41


	For the individual who asked how to make whiskey - it's illegal to
do yourself.  
	Anyways, a friend and I made 'moonshine' when I lived in Ohio.  We
used cane sugar, potatoes & BREAD yeast.  Fermented to completion & distilled
with chemistry lab equipment.  The stuff was distilled with a fractionating
column and came to about 83% alc.  Great for running engines but the taste
was horrible - really yeasty even after distillation.
	Anyways - whiskey is made from grain, mashed with a really high
enzyme malt called distillers' malt.  After distillation it is aged in
oak barrels specially charred on the inside (this is what gives it it's 
flavor.)  Proper maturation of whiskey can take years.  Leave it to the folks
in Lynchburg to handle that.
					Latre,	
					Chris Q.
Newsgroups: rec.crafts.brewing