HDTenEightyP/NetNews huggingface dataset:
From: hpeyerl@novatel.cuc.ab.ca (Herb Peyerl)
Subject: Re: how to age mead & melomels?
Organization: "NovAtel Communications Ltd. Calgary, Alberta, Canada"
X-Newsreader: TIN [version 1.1 PL8]
Date: Sat, 2 Jan 1993 16:55:50 GMT

Darren.Hanson@f271.n103.z1.fidonet.org wrote:
: In message <1992Dec30.200717.2087@advtech.uswest.com>,
:  > First batch of mead I made was ginger-lemon.
:  > Second batch: melomel with kiwi fruit, pineapple-juice concentrate,
:  >               ginger.
:  > [EDITED] third batch was just honey, nutrients and yeast and
:  > fg was about 1.060...

I haven't read any books on Mead or anything but in the past few years
of brewing/aging meads (melomels?), I've found that the lower the pH;
the lower the F.G... ie: I've found that if I add more fruit than I'm
comfortable with, I get a much drier finish which I prefer over the
sweet meads... Compare two of my batches:

4 lemons
10 pounds of honey
3 pounds Corn Sugar
1 ginger root
1 oz Saaz hops
Lalvin #1118 champagne yeast.

O.G was about 1.080 and finished about 1.040... Pretty wimpy...

15 lemons
10 pounds of honey
3 pounds Corn Sugar
1 ginger root
1 oz Saaz hops
Lalvin #1118 champagne yeast.

O.G was also about 1.080 but F.G. was 1.010... 

Another batch I did was:

4 lemons
10 pounds of honey
3 pounds Corn Sugar
10 pounds crushed raspberries
1 ginger root
1 oz Saaz hops
Lalvin #1118 Champagne yeast.

O.G. was 1.120 and F.G was about 1.000 or less... I bottled this on
April 17/92 and have accidentally drunk most of it in testing... I've
locked away the last case and a half and am going to let it sit for
another year or so...

--
"I was early to finish | hpeyerl@novatel.cuc.ab.ca <Reply-To>   | I brew |
I was late to start, I | peyerlh@cuugnet.cuug.ab.ca             | there- | 
might be an adult, but | #define JANITOR "Network Administrator"| fore I | 
I'm a minor at heart." |    JANITOR, NovAtel Communications Ltd.|   AM.  |
-- 
"I was early to finish | hpeyerl@novatel.cuc.ab.ca <Reply-To>   | I brew |
I was late to start, I | peyerlh@cuugnet.cuug.ab.ca             | there- | 
might be an adult, but | #define JANITOR "Network Administrator"| fore I | 
I'm a minor at heart." |    JANITOR, NovAtel Communications Ltd.|   AM.  |
Newsgroups: rec.crafts.brewing
From: golka@bnr.ca
Subject: Re: Beer and Vaginal Yeast
Organization: Bell-Northern Research
Date: Wed, 23 Dec 1992 16:32:18 GMT

In article <1992Dec22.174658.26484@netcom.com> gooley@netcom.com (Mark. Gooley)
writes:
>In article <hook.724722641@mcl> hook@mcl.ucsb.edu (Jim"BITTER"Goldstein)
writes:
>>
>>	I like the idea of making bear from vaginal yeast mentioned earlier!
>>	But this raised one big question in my cavernous skull! 
>>
>>	WHAT WOULD YOU CALL IT?!
>Never mind what you'd call it -- I should want to taste it first before
>deciding on a name, anyhow.  The big questions I had after coming up with
>this idea were:
>	Does fermentation have to take place at body temperature?
>	What sort of sugars can such strains of yeast metabolize?
Sugars? Who is this girl anyways?
>	Will the smell and taste of the fermentation products be
>	different given the usual raw materials for beer (malt and
>	hops rather than vaginal fluid and menstrural blood)?
If not different, you could have a huge market potential;-)
>	Is the yeast top-fermenting or bottom-fermenting?
Bottom Fermenting ;-)
>	Do any commercially-offered brewing yeasts (e.g., Wyeast
>	Labs products) have such an origin?  Whenever I come up with
>	an idea for brewing that I think new, it seems that somebody
>	has already tried it.
I doubt if they would admit it.
>	How attenuative are such yeasts?
>
>
>Mark., curious
>gooley@netcom.com
>


Newsgroups: rec.crafts.brewing
From: robert@accelr8.com (Robert Hickler)
Subject: Home brew recipe for Pete's Wicked Ale
Organization: Accelr8 Technology Corporation
Date: Wed, 23 Dec 1992 23:23:23 GMT

I'm totally new to the brewing business (as in, never done it before) but I'm
about to start and will have some experienced people on hand.  My question is
does anyone have a home-brew recipe for Pete's Wicked Ale (or a very close
approximation of same)?

Please post or email direct.

robert@accelr8.com
From: blyler@tecsun1.tec.army.mil (Todd Blyler)
Newsgroups: rec.crafts.brewing
Subject: co2 cylinders?
Summary: looking for co2 cylinders
Keywords: co2 cylinders
Date: 29 Dec 92 22:32:03 GMT
Organization: U.S. Army Topographic Engineering Center, Ft. Belvoir, VA.



Does anyone out there know where to get CO-2 cylinders
for cheap ?? I've been facing $70 -80 for a 
5 lb Aluminum and similar for 15 lb Steel.
How big do I need ?

Also , should I buy recond soda kegs or 'as is'
why?

Where can I get real beer taps and spigots
as opposed to those cheap picnic taps??

thanks...




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: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Internet/Usenet
Date: Wed, 23 Dec 1992 05:20:05 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3

 mailx -s "Cease and Desist" homebrew@hpfcmi.fc.hp.com
 
 Phil has been swamped with requests for the Public Access Unix site list and 
 will ignore all future request.  Kindly refrain from requesting it.
 
 For those who know how to deal with this, 
 
 mail to:  mail-server@bts.com
 
 With:  get PUB nixpub.short
 
 in the body of the message (not the subject).
 
 As an alternative, I will get the latest edition and post it in serial form 
 on the Digest.  
 
 js
 

From: Alan.Eckert@f131.n109.z1.fidonet.org (Alan Eckert)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: Compuserve
Date: Sun, 20 Dec 1992 13:29:00 -0500

In a recent message, Jack Schmidling said:

JS> The same is true of usenet.  pubnet.nixpub has a list of
JS> several hundred public access unix sites that are available
JS> for peanuts to anyone with a modem.  There are four or five
JS> of them in my local calling area and the subscription ranges
JS> from free to $80 a year.

This is a bit of a Catch-22, I fear.  I would like to have access to
several Usenet newsgroups.  This BBS carries some.  I would like to find
this low-cost public-access unix sites.  Unfortunately, I must assume
that the file pubnet.nixpub, to which Mr. Schmidling refers, is
available only on Usenet.  How can someone like myself obtain access to
it?  I access this forum via a FidoNet gateway.  Can file transfers be
arranged through that gateway.  Alternatively, is pubnet.nixpub on
Compuserve (I have an account there)?
___
 X SLMR 2.0 X The god is in the detials.

Newsgroups: rec.crafts.brewing
From: bcronk@bnr.ca (Bryan Cronk)
Subject: Re: Propane Burners?
Organization: Bell-Northern Research, BNR-RTP 
Date: Wed, 23 Dec 1992 19:09:04 GMT

In article <Bzq3vo.HtF@boi.hp.com>, rstevahn@boi.hp.com (Robert Stevahn) writes:

|> So, I am left with a few options. 1) Buy a new range (Not!); 2) Use a
|> smaller vessel (Not!); 3) Buy a portable electic burner; or 4) Buy a 
|> propane burner.
|> 

Well...there is another option which I use, but I haven't heard anyone
else describe - use your existing gas barbeque grill.  I have a char-broil
model with dual controls, and I simply remove the top grill (the surface
you normally cook on) and set my boiler right on the rocks! 
 
One thing that makes this work is that I have replaced the lava-rocks that
came with the grill with more durable permanent briquettes that are 
hexagonal and provide a good surface.  Of course, I suppose you could
remove those and set the boiler right on the lower grate, too.

A couple of real advantages that I have found with this method:

1) Boil-overs are a breeze - I don't bother with any clean-up.
2) I can brew outside.  My wife had previously complained of the
  intense hop aroma that filled the house, and now it fills the outdoors
  instead.

A couple of caveats:

1) I use an 11 quart kettle for my mashes (I am still only doing mini-mashes),
  and a 20 quart for my boils, and the burner seems to produce enough heat
  for these without being an incredible propane hog (I don't know what my
  exact consumption is, but much less than the $10.00 propane re-fill, 
  probably around 1/4 of a tank for a batch).
2) It doesn't get real cold here in NC, so outside temperature isn't a big
  factor.

Maybe this is an idea that you or others can capitalize on.
Cheers and happy holidays,

------------------------------------------------------------------------
Bryan Cronk   BNR, Inc., Research Triangle Park, NC   
(919) 991-7598 (W)   (919) 528-3375 (H)
------------------------------------------------------------------------
Newsgroups: rec.crafts.brewing
From: malodah@pbhyf.PacBell.COM (Martin A. Lodahl)
Subject: Re: storing yeast
Reply-To: malodah@PacBell.COM (Martin A. Lodahl)
Organization: Pacific * Bell, San Ramon, CA
Date: Fri, 1 Jan 1993 21:10:58 GMT
Keywords: yeast

In article <1671@tecsun1.tec.army.mil> blyler@tecsun1.tec.army.mil (Todd Blyler) writes:
>    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? 

That depends on a number of things.  Yeast can be kept chilled under 
water or beer for quite some time, of it isn't biologically contaminated
or subject to mutation.  As a practical matter, if it was dry yeast to 
begin with you can count on contamination, so you won't want to repitch
more than once or twice, and don't want to keep it in the fridge more
than a few days.  Some yeast strains, such as the one Anheuser-Busch
uses, or the ale yeast used by Sierra Nevada (also known as Wyeast
1056), are quite mutation-prone, and shouldn't spend more than a week 
at most in the fridge (I don't know why this should be, but it seems
to be a fact).  Some other strains, including Wyeast 1028, 1084 and 
1098, I've kept in the fridge under autoclaved water for as much as
a month, but after that much storage viability is questionable, so the
sludge should be used in small quantities to get a starter going, and
not pitched directly.

Yeast can be grown up on agar slants and kept in the fridge for longer
times yet without damage (depending on the strain).  My own record is
a little over two years, but I had to go through several successive 
starters to revive it.  I don't recommend using such old cultures as 
a general rule.
-- 
= Martin A. Lodahl    [DoD, AHA, NRA]  Systems Analyst, Pacific*Bell =
= malodah@PacBell.COM		Sacramento, CA, USA     916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me!!  8-)} =
Newsgroups: rec.crafts.brewing
From: marshall@sweetpea.jsc.nasa.gov (Jay Marshall)
Subject: Re: co2 cylinders?
Organization: McDonnell Douglas Space Systems Company
Date: Wed, 30 Dec 1992 21:26:29 GMT

blyler@tecsun1.tec.army.mil (Todd Blyler) writes:

>Does anyone out there know where to get CO-2 cylinders
for cheap ?

I got my stuff from a place called BCI (Bev-Con International) in
Bristol, Tennesse (800-284-9410).  5 lb CO2 (reconditioned) for less than.
$40.  Their two-stage regulators were about $37. Taps for less than $5, etc.
I was satisfied with what I got.
-- 
----------------------------------------------------------------------------
Jay Marshall                       
marshall@sweetpea.jsc.nasa.gov    
----------------------------------------------------------------------------
(standard disclaimer)
From: ajd@oit.itd.umich.edu (Arthur Delano)
Newsgroups: rec.crafts.brewing
Subject: Color of Glass
Date: 30 Dec 1992 22:13:11 GMT
Organization: finchhaus
Distribution: na
NNTP-Posting-Host: helen.oit.itd.umich.edu

In article <LRZLwB2w165w@brewhau.bison.mb.ca> magus@brewhau.bison.mb.ca (James Copland) writes:
>I tried an experiment to see if I could make the skunky flavour/smell
>in beer this past summer when it was being discussed here.  I used two
>Corona bottles (clear glass), two Pepsi (Tm) 1 L clear plastic ones,
>two Grolsh (green glass) bottles and two brown beer bottles (Labats
>Lite).  
[results of experiment deleted]

With regards to use of bottles, i have recently become
less obsessive about the color of the bottles i use, because
after reckoning on my beer consumption habits i figured
that the bottles are kept in the dark from the time beer
goes in them to the time they're emptied into clear glasses.

They are stored in closed boxes and kept in a closet (the
closet is not used because it's dark, but because it is
convenient), then moved to a refrigerator for which i am quite
certain the light goes out when the door closes.

There are, of course, times when you don't have control over
the ambient light (on a trip, ran out of room in the usual
storage area, at a picnic, etc.), and to guard for those cases
brown or opaque bottles are preferred.

[and as regards storage, i've found that boxes for photocopy
paper tend to make terrific storage boxes; they're very
strong, hold a variety of sizes of bottles, and can contain
a little over a case of conventional beer bottles.  They also
close light-tight whether the lid is on snugly or is resting
on a couple of slightly-too-tall bottles.]

AjD
-- 
                       ajd@oit.itd.umich.edu
"You'll never find happiness as a human being, kid." -- Suehiro Maruo
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Best Brewing Tunes?
Date: Mon, 28 Dec 92 00:12:00 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <1992Dec21.134038.6086@walter.cray.com> (rec.crafts.brewing), kelly@spyro.cray.com (Matt Kelly) writes:
) 
) Being a jazz fan, I always brew to the music of:
) 
) Dave Grusin

You're saying that you brew while watching The Weather Channel?

================O Fortuna, velut Luna, statu variabilis================
uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 08052
Copyright 1992 by Joseph N. Hall.   Permission granted to copy and
redistribute freely over USENET and by email.  Commercial use prohibited.
Newsgroups: rec.crafts.brewing
From: bob@copi.cmhnet.org (Bob Williams)
Subject: Coding on Grolsch cap-gaskets???
Keywords: Coding, date code, grolsch
Organization: Coordinated Office Programs
Distribution: rec
Date: Sun, 3 Jan 1993 01:23:34 GMT

I noticed that there seems to be some sort of date code on the gasket on the
Grolsch bottles.  It seems to be based on a positional color code, e.g.:

     ___
    / _ \
   | |_| |  <---- BAD ascii representation of a grolsch-grommet :^}
    \___/
     ^ ^
       \_________ The dots are here, one was red, the other blue.
                  I've seen different colors, spaced differently.

So.... does anyone know what these are, and how to read them?
(inquiring minds wanna know...)

Bob
-- 
    ____  ____  ____  _   
   //    // // // // //   Bob Williams
  //    // // //_// //    bob@copi.cmhnet.org
 //__  //_// //    //     Coordinated Office Programs, Inc.
From: mkenny@cbnewsb.cb.att.com (michael r..kenny)
Newsgroups: rec.crafts.brewing
Subject: Re: Bitching about mail-order!!
Date: 22 Dec 92 07:16:25 GMT
Distribution: na
Organization: AT&T

>>>Try St. Patrick's of Texas.  I've really been impressed by the way
>>>
>>> 	St. Patrick's of Texas Brewers Supply
>>> 	12922 Station Drive
>>> 	Austin, Texas 78727
>>
>>I'll second this reccommendation!  You can even contact them thru the net.
>
>So, how do you contact them through the net???
>

Sorry, didn't have the info at the time I seconded....
You can contact Lynne or Don via the net at:

	oconnor@ccwf.cc.utexas.edu

My only interest is a satisfied customer.

Mike
Newsgroups: rec.crafts.brewing
From: ibiggs@fox.nstn.ns.ca (Kevin Crawford)
Subject: Re: 2 Litre Plastic Bottles
Organization: Atlantic Canada Opportunities Agency (ACOA)
Date: Tue, 22 Dec 1992 12:45:25 GMT

In article <725003015.28336@zooid.guild.org> silver.e@zooid.guild.org (Eric Silver) writes:
>Unfortunately, I missed the postings on this topic. Two questions;
>1.) Is anyone aware of regular HBr's using plastic bottles (RC Cola/Coke/
>whatever) and if so, assuming I ensure that I have twist on caps that 
>are in good condition, and I've done things up to the point of racking 
>correctly, what are likely to be my results? 
>If you think I would not get an adequate seal or that I may have
>overlooked something, please let me know, and hence;

I use 2 L plastic bottles on a regular basis and haven't had a problem yet, 
and I find that the carbonation that I receive from them is far better than 
the carbonation that I get from 12 oz bottles.  Just make sure to use the 
plastic caps (and you should purchase new ones).



>2.) Is anyone aware of a bottle capper that uses screw on caps (obviously
>new blanks) and if so, how much and where could it be obtained?

Do you mean twist off caps???

>Thanks in advance. Please post publically.
>Merry Christmas to All,

And to all a good night,


---------------------------------------------------------------------------
|    Kevin Crawford     |  "I'd rather have a bottle in front of me       |
|(ibiggs@fox.nstn.ns.ca)| then a frontal lobotomy."                       |
|     Halifax, N.S.     |     -- Brian Mulroney (before the operation)    |
---------------------------------------------------------------------------
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Quick question on priming
Date: Thu, 31 Dec 92 09:55:11 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <92364.174558U30585@uicvm.uic.edu> (rec.crafts.brewing), <U30585@uicvm.uic.edu> writes:
) I've made an amber and want to prime with amber dried malt extract.
) Is the correct amount 1 & 1/2 cups for 5 gallons?

It depends upon the fermentability of the extract.  Something like
Laaglander (which is only 50-60% fermentable by most accounts) might
work at the 1-1/4 to 1-1/2 cup per 5 gallon level.  Some other DMEs,
though, might work better at the 1 cup level.  You will have to
experiment or get a "recipe," with a specific brand, from another brewer.

================O Fortuna, velut Luna, statu variabilis================
uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 08052
Copyright 1992 by Joseph N. Hall.   Permission granted to copy and
redistribute freely over USENET and by email.  Commercial use prohibited.
From: ibiggs@fox.nstn.ns.ca (Kevin Crawford)
Newsgroups: rec.crafts.brewing
Subject: Re: Bulging Brain...Should I Worry?
Date: 21 Dec 92 20:15:17 GMT
Organization: Atlantic Canada Opportunities Agency (ACOA)

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.
---------------------------------------------------------------------------
|    Kevin Crawford     |  "I'd rather have a bottle in front of me       |
|(ibiggs@fox.nstn.ns.ca)| then a frontal lobotomy."                       |
|     Halifax, N.S.     |     -- Brian Mulroney (before the operation)    |
---------------------------------------------------------------------------
From: rone@tekig1.PEN.TEK.COM (Ronald W Ezetta)
Newsgroups: rec.crafts.brewing
Subject: Re: Problem with first Lager
Date: 22 Dec 92 22:07:06 GMT
Organization: Tektronix, Inc., Beaverton,  OR.

In article <david_ingham-221292145710@lazarow2.life.uiuc.edu> david_ingham@qms1.life.uiuc.edu (David Ingham) writes:
>
>
>I missed the initial posting of this article.  So i did not see the
>responses.  I am having the same problem.  Please Help Me!!!
>
>> The beer is in my garage where the
>> temperature varies between 50 - 55 F.  Is this a normal lag time for
>> liquid yeast ?

  Quoting from Wyeast's literature:

	The slow onset of visible signs of fermentation can be improved
	by starting fermentaion at 75 deg. F (24 deg. C) until activity
	is evident, then moving to your desired fermentation temperature.
	A few degrees does make a significant difference without adversely
	affecting flavor.

-Ron Ezetta-
From: wjb@cscsun2.larc.nasa.gov (William J. Bene)
Newsgroups: rec.crafts.brewing
Subject: Good BrewPubs in Hampton Roads?
Date: 23 Dec 1992 11:43:58 GMT
Organization: NASA Langley Research Center, Hampton, VA  USA
Reply-To: wjb@cscsun2.larc.nasa.gov (William J. Bene)
NNTP-Posting-Host: cscpk.larc.nasa.gov

Does anyone know of any good brewpubs in Hampton Roads?
Are there any?



================================================
William J. Bene
Computer Sciences Corporation
wjb@cscsun2.larc.nasa.gov
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Newsgroups: rec.crafts.brewing
Subject: looking for Thomas Manteufel
Date: 28 Dec 92 20:47:09 GMT
Organization: X Consortium, MIT Laboratory for Computer Science

I have tried sending direct mail but it keeps bouncing.
If anyone has a correct address for Thomas Manteufel
or if you're still out there reading this please send me e-mail.

Sorry for consuming bandwidth.

	Thanks

	JaH
--
Hopfen und Malz, Gott erhalts
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.crafts.brewing
Subject: Mead fermentation question
Date: 30 Dec 92 12:23:31 GMT
Organization: Sterling Software IMD, Vienna, Va.

I am planning to attempt my first mead and have a question for experienced
mead-makers.

In Papazian's book, he states that the "Traditional Mead" should be fermented
first in an open fermenter.  In the "Chief Niwot's Mead" recipe, which is
very similar to the former, he says to use a closed fermenter.

My question is: does it matter???  My beer experience drives me to want to
use a closed primary.  Is there some reason I shouldn't? 

thanks,

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
Xref: sparky rec.crafts.brewing:7869 alt.beer:7993