HDTenEightyP/NetNews huggingface dataset:
From: ulick@liszt.helios.nd.edu (Ulick Stafford)
Subject: Koelschbier
Organization: OUC, University of Notre Dame
Date: Fri, 16 Oct 1992 15:10:11 GMT

I cracked open my first Kolsch yesterday and it's still murky after a week 
in the bottle.  I think I may have my first beer that not clear.  Is this
to style?  It is low gravity due to high volume and poor extract (10 or so)
and is a full mash brew using 4lb of Briess 2-row brewers malt and 4lb of 
mystery 6-row Vienna that was cheap (I know why now).  I used the James
Bond yeast ( ;-) which I've heard is slow to clear, although the Sticke in
the carboy, while dark, looks clear.  Can someone suggest a true Koelschbier
that might be available in the US?   The picture of Kolsch in Michael Jackson's
book looked like it might be a little murky.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: ulick@berlin.helios.nd.edu (Ulick Stafford)
Subject: Re: Great Am. Beer Fest
Organization: OUC, University of Notre Dame
Date: Wed, 7 Oct 1992 19:22:31 GMT

In article <92038@netnews.upenn.edu> sarisky@a.chem.upenn.edu (Mark J. Sarisky) writes:
>The Stoudt Brewing Company of Adamstown, PA won more medals at the GABF than
>any other brewery!!!!!!  4 total, with monster Anheuser-Busch coming in 2nd
>with 3 (hard to belive they won any!)

Thanks for info about Stoudt's winning beers, but I guess we'd all be really 
interested to no what Anheuser-Busch won awards for, if you could post that.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Great idea but....
Date: Thu, 8 Oct 1992 02:42:41 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <hersh.718314113@xenon.lcs.mit.edu> hersh@expo.lcs.mit.edu (Jay Hersh) writes:
>> 
>
>No more so than yours Jack, you always have to get the last word
>in don't you?

That would assume that you will not respond to this.  Somehow, I suspect it
is you who just can not let go.  Just for the fun of it, I will hereby state
that this is my last on the subject.  Let's just see who has to get in the
last word.


? 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??

 
 I offered you an olive branch or fig leaf, depending upon 
 how one perceives it, when I stated that....
 
 >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.
 
 You  responded with.....
 
 >... trivial modification allows the Marcato to have it's 
 output redirected by rigging a chute. Also the base is 
 removabel so it could easily be mounted onto a board with a 
 hole as the MM is and placed over a bucket.
 
 Jay can hype his pasta machine all he wants but when he 
 draws direct comparisons to my product, I reserve the right 
 to respond.  When he persists, in spite of efforts to defuse 
 the flame, I can only conclude that he has a motive beyond 
 being helpful to fellow brewers.  Thus I responded.....
 
 >Keep it up Jay.  Your objective is transparent and obvious, 
 in addition to being pretty sleezy.
 
 I stand by my opinion and, BTW, so does my incoming mail.  
 There is a lot of it and it runs 10:1 in my favor.
 
 js
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: rec.crafts.brewing
Subject: Re: Homebrewing in New Jersey
Date: 16 Oct 92 18:18:27 GMT
Organization: MITRE Corporation, McLean  VA

In article <newkirki.1no5@hotcity.COM>
 newkirki@hotcity.COM (Joel Newkirk) writes:

>New Jersey has no problem with home brewing.  You just can't sell it, and 
>if they bother (never in recorded history, I think) to check up, you're not
>supposed to be brewing more than you can consume, I think.  Hell, I can 
>drink a microbreweries output myself, let 'em try to complain!  8^)

BTW, when it became legal to homebrew in NJ last year, didn't they also set 
it up so that you were supposed to apply for a permit at some nominal cost
($5 or $10) to be legal?


John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: rjhoffma@iastate.edu (Richard J. Hoffmann)
Subject: Re: Finished at S.G.=1.033?
Organization: Iowa State University, Ames, IA
Date: Sat, 10 Oct 1992 12:59:00 GMT

In article <1992Oct9.181930.26328@news.nd.edu> ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
>In article <1992Oct9.152934.1744@news.iastate.edu> rjhoffma@iastate.edu (Richard J. Hoffmann) writes:
>>Hello experienced brewers:
>>
>>I started a batch of India Pale Ale last weekend, mostly following a
>>recipe in TNCJOHB.  [Recipe deleted]  The intial S.G. was 1.055, more 
>>or less what I was led to expect.  [Stuff about racking to secondary 
>>and stopped fermentation deleted] The S.G. was 1.033, much higher than
>>I expected for the finished product.

>It sounds like a stuck ferment.  Was the wort well aerated prior to pitching
>the first yeast?  What brand of yeast was it?  Laaglander does ferment out
>pretty well, so the gravity should get lower.  Was the repitched yeast
>the same type as the first?  Maybe you should try a different brand.

The brand I used initially is Doric.  I pitched Munton & Fison "Home
Brewing Yeast" second.  I was especially careful to aerate the wort
before pitching the first time.  I shook the whole thing until it had
a head (tired arms!).  Should I reaerate the "near beer" before adding
yeast again?

Dick

-- 
Richard J. Hoffmann              Internet: rjhoffma@iastate.edu
Department of Zoology & Genetics   Bitnet: rjhoffma%iastate.edu@isumvs
Iowa State University               Voice: (515) 294-8075
Ames, Iowa 50011
Newsgroups: rec.crafts.brewing
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Tour times at Anchor Brewing
Organization: MITRE Corporation, McLean  VA
Date: Wed, 14 Oct 1992 16:20:11 GMT

In article <9210122122.AA00372@baddog.cca.cr.rockwell.com>
 tclar@BADDOG.CCA.CR.ROCKWELL.COM (Thomas G. Clark) writes:

>Does anyone have any particulars on tours at the Anchor Brewing company.  
>What with Interop in two weeks I'd think this information would be pretty 
>popular.

Well, I believe you need to make a reservation at least two weeks in 
advance, and walk-ins are discouraged.



John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: hh2@prism.gatech.EDU (Hap Haas)
Newsgroups: rec.crafts.brewing
Subject: Tres Monts
Date: 8 Oct 92 13:58:25 GMT
Organization: Georgia Institute of Technology

Does anyone know if Tres Monts is bottle conditioned?
Anyone ever try cultering yeast from a bottle?

hh 
Newsgroups: rec.crafts.brewing
From: kdomb@ctp.com (Kevin Dombroski)
Subject: Pumpkin Ale Recipe
Date: Wed, 7 Oct 1992 13:11:31 GMT
Distribution: usa
Organization: Cambridge Technology Partners

I received this "recipe of the month" last week from a local homebrew supply
store. I HAVE NOT tried it, so you are on your own. Here it is:

Pumpkin Ale
-----------
SG 1045
FG 1008 - 1006

Ingredients:
2 - 3.3 lb. cans Light Malt Extract, your choice
		-- OR --
6 lbs. light Dried Malt Extract
1.5 oz. Mt. Hood Hop Pellets
6 lbs. Pumpkin meat (2 small)
1 Burton Water Salt
1 tsp. Irish Moss
1/2 tsp. Vanilla Extract or 1/2 Vanilla Bean cut open
1/2 oz. Tettnager Hop Pellets
Liquid Yeast 1007 or 1214
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Allspice
1/2 tsp. Mace
1/4 tsp. Clove

Peel and remove seeds from pumpkin and cook until soft. In a large pot, heat 
1.5 gallons of water - add your malt, Mt. Hood Hops and cooked pumpkin meat
and boil for 30 minutes. Add Burton Water Salt and 1 tsp. Irish Moss and boil
for 15 minutes more. Add finishing hops and boil for 5 minutes more. Remove
from heat. Strain hops and pumpkin meat. Add boiled wort to prepared fermentor -
make up to 5 1/2 gallons. Add prepared Liquid Yeast. Ferment to SG 1030, 
transfer to Secondary Fermenter, add the spices (BE SURE NOT to add the spices
until the secondary fermentation or you will lose the intensity of the spices).
Finish fermenting. Prime with 3/4 cup corn sugar, bottle and age for 3 to 4 
weeks or more. Relax and enjoy.

-- 
================================================================================
Kevin M. Dombroski                  | "One good thing about music,
Cambridge Technology Partners       |  When it hits, you feel no pain...." 
================================================================================
From: judson@watnxt2.ucr.edu (Michael Judson)
Newsgroups: rec.crafts.brewing
Subject: Brewing in a Keg
Date: 10 Oct 92 01:19:21 GMT

I have a half keg (stallion) and I was wondering if anyone has ever tried
to brew or ferment beer in one.
How do you get the top off?  Will it work?

--
"I drank what?" -- Socrates

judson@watserv.ucr.edu
Newsgroups: rec.crafts.brewing
From: briank@ars2.uucp (D. Brian Kimmel)
Subject: Re: microbreweries & brewpubs in Seattle?
Organization: Automated Retail Systems, Seattle, Wa
Distribution: na
Date: Sat, 10 Oct 1992 01:17:40 GMT

In digest <+A9TUlMGL@ssc.gov> homebrew@lupulus.ssc.gov writes:

>I'll be in Seattle Oct 13-18 for the ToolBook Developers Conference.  Are
>there any good brewpubs or microbreweries in the area?

>James W. Wilson, Manager	Internet  acs_james@vax1.acs.jmu.edu

Wrong question.  Are there any good microbreweries anywhere else :-)

There are a LOT.  IMHO the best is the California and Alaska Street
brewery in West Seattle.

See ya there.

Brian
-- 
D. Brian Kimmel           /    briank@ars2.UUCP   \   The Emerald City....
Director of R & D        \  Voice: (206) 325-8922  / Seattle, Washington.
Automated Retail Systems  \  Fax: (206) 325-9127  / Standard disclaimer(s).
Newsgroups: rec.crafts.brewing
From: scotte@atlastele.com (Scott Elam)
Subject: Lack of carbonation
Summary: Bottles don't have much after 10 days - wort was sweet.
Keywords: sweet wort lack carbonation in bottles
Organization: Wouldn't be prudent
Date: Thu, 8 Oct 1992 23:39:56 GMT
Expires: Fri, 23 Oct 1992 23:39:56 GMT

A friend and I just tasted our 2nd and 3rd batches after they had been
in the bottles for 10 days.  #2 has *very* little carbonation and is
still very sweet (but it has a nice "taste"); #3 has plenty of
carbonation, a great head, and tastes "normal".

Details :

#2 - light amber ale that turned RED
	7lbs amber ME
	Liquid wyeast - american ale
	The usual hops and stuff
	~= 1.040 SG starting (could be wrong)
	~= 1.0101 SG finishing
	Yeast pitched the next day - wort was room temp
	Single stage ferment for 2 weeks
	In 750ml bottles for 10 days
	Wort tasted really sweet before bottling so we primed with
	half the normal amount of corn sugar (we used 3/8 cup).	

#3 - sweet porter
	7lbs dark ME
	The usual hops and stuff
	Don't remember the hydrometer readings for this one.
	Same ferment and bottling procedures and times, except that we
	primed with the regular amount of corn sugar (3/4 cup).

Now for a simple question.

What can we do to salvage this RED Ale?  We assume that the problem
was not enough priming sugar, but wonder why it is still so sweet.  We
would prefer not to open the bottles and re-prime.

Thanks in advance
-- 
"Reality is just                                   Scott Elam                  
your imagination."                                 scotte@atlastele.com        
                     ...Working on the Fridge...   2904 SE Washington          
       -me?                                        Portland, OR 97214         
Newsgroups: rec.crafts.brewing
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Homebrewing in New Jersey
Keywords: stupid laws
Organization: Morgan Stanley - IS
Date: Tue, 13 Oct 1992 14:25:47 GMT

What's the deal on legality of Homebrewing in NJ? Have they changed the
law yet? A friend of mine just moved there and is thinking of giving up
brewing if it's actually legal now.

--
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: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: ENGLISH BREW PUBS
Organization: MITRE Corporation, McLean  VA
Date: Wed, 14 Oct 1992 16:22:13 GMT

In article <1992Oct13.034826.9795@serval.net.wsu.edu>
 khill@decserv1.eecs.wsu.edu (Keith Hill) writes:

>I was wondering if anybody out there has knowledge of where to get info on 
>brewpubs or the likes in ENGLAND.  I have a friend goin there soon,  I will 
>be following for a visit (hopefully).  Also if there is information on REAL 
>ALE places would be nice.   Thanks for any help.  He will be most thankful 
>to anyone with help.

CAMRA (Campaign for Real Ale) publishes a great guide to places with Real 
Ale, and notes if they are brewpubs or not.  Don't know if you can buy it 
here in the U.S., but any large bookstore in England should carry it.



John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: dbreiden@dsuvax.dsu.edu (Danny Breidenbach)
Newsgroups: rec.crafts.brewing
Subject: On the use of hydrometers
Date: 14 Oct 92 04:45:51 GMT
Distribution: usa
Organization: Dakota State University, Madison, SD

Ijust got a triple scale hydrometer and a plastic test jar from Alternative
Garden Supply in Chicago.  I was using it tonight and the hydrometer keeps
tilting over and leaning against the test jar -- which goofs up the 
meniscus so as to make it impossible (I guess) to get an accurate reading.

What gives?  Is this a defective hydrometer?  Out of balance, as it were?
Or is this normal -- and if so, how does one deal with it and still get
relatively accurate and precise readings?

Thanks,
--Danny
From: tclar@BADDOG.CCA.CR.ROCKWELL.COM (Thomas G. Clark)
Newsgroups: rec.crafts.brewing
Subject: Tour times at Anchor Brewing
Date: 12 Oct 92 21:22:03 GMT

Does anyone have any particulars on tours at the Anchor Brewing company.  What
with Interop in two weeks I'd think this information would be pretty popular.
Thanks in advance!

Tom
From: fortner@hal.eel.ufl.edu (Dave Fortner)
Newsgroups: rec.crafts.brewing
Subject: Micros in San Diego
Date: 16 Oct 92 17:17:40 GMT
Organization: University of Florida
Originator: fortner@hal.eel.ufl.edu

I am going to be in San Diego, CA during the second week in
December. Can anyone tell me if there are any good Micro
brewerys in that area.

Dave Fortner
Fortner-D@3mail.ksc.nasa.gov
From: cst@bork.nist.gov (Charles S. Tarrio)
Newsgroups: rec.crafts.brewing
Subject: Re: Using Wyeast for more than 1 batch
Date: 9 Oct 92 15:13:04 GMT

In article <1992Oct8.153130.29968@walter.cray.com> kelly@spyro.cray.com  
(Matt Kelly) writes:
> 
> Fellow brewers,
> 
> I have switched to Wyeast recently, and am very impressed with its
> performance so far.  The one thing I do not like about Wyeast is
> the PRICE!!
> 
> In the interest of saving some moola, I would like to use a packet
> of Wyeast for more than 1 batch of brew.  

What I do is partly what you have in mind, but I don't top off 
the original starter each time.  I build up to a quart and stash
it in the 'fridge, then each time I want to use the yeast, I add 
a few ounces of this to a pint or so of wort to be used as a starter.
This way, you don't keep increasing the amount of foreign yeasts with
each step of building your yeast up whenever you brew.  I generally
get 4-8 uses out of each packet this way.

__________________
Any opinions expressed are not those of NIST or the Government
C.                              ctarrio@enh.nist.gov
"Is it progress if a cannibal uses a knife and fork?
           -Stanislaw Lem
From: pepke@gw.scri.fsu.edu (Eric Pepke)
Newsgroups: rec.crafts.brewing
Subject: Re: dried extract versus syrup
Date: 9 Oct 92 17:41:48 GMT
Organization: Florida State University, but I don't speak for them

In article <BvrK5A.9E8@news.dtc.hp.com> peterm@dtc.hp.com (Sweet Pete) 
writes:
> Now that I'm moving away from kits and towards using malt extract with my
> own hops I have some questions regarding which, if either, is "better" to
> use: dried extract or syrup.  I notice that brew supply shops tend to 
stock
> much more of the syrup variety, frequently in bulk in 44 gal drums.  Is
> there any reason for using dried over syrup?

I find dried extract easier to measure and easier to store the remainder.  
It is easier to use a little bit of it in a recipe.  Dried extract is 
quite hygroscopic, so I keep it in the fridge and haven't had any problem.
Of course, your mileage may differ, as I only ever use malt extract any 
more to prime or to raise the alcohol content of an otherwise all-grain brew
a couple of points.

Dried extract is also a lot easier to get out of the bag than syrup is to get
out of the can.

> So if he says 6 lbs 
> of Australian malt extract, for example, is this syrup or dried?

Probably syrup.  There's only about a 10% difference in the weight anyway, 
though.

Eric Pepke                                    INTERNET: pepke@scri.fsu.edu
Supercomputer Computations Research Institute MFENET:   pepke@fsu
Florida State University                      SPAN:     scri::pepke
Tallahassee, FL 32306-4052                    BITNET:   pepke@fsu

Disclaimer: My employers seldom even LISTEN to my opinions.
Meta-disclaimer: Any society that needs disclaimers has too many lawyers.
Newsgroups: rec.crafts.brewing,rec.food.historic,rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: compote
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 7 Oct 92 16:42:32 CDT


Several months ago in the sourdough mailing list there was some extended
discussion about compote.  [= fruit mixed with sugar and left to ferment
to be used as an ice cream topping etc.]

In going through the archives in order to bring the recipe files up to
date I came upon this collection of articles and recipes about compote,
and I saved them in a seperate file incase someone wanted to volunteer
to edit them and make an FAQ of it and also volunteer to maintain said
FAQ.  I supposse that said FAQ should be posted or saved with 
rec.food.historic or perhaps rec.crafts.brewing.

Do we have any volunteers?  Let me know and I will mail you said discussion.

-David


Newsgroups: rec.crafts.brewing
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Odd temprature/flavor relationship
Date: Wed, 14 Oct 92 01:15:01 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <1992Oct13.201958.24548@srg.srg.af.mil> (rec.crafts.brewing), culliton@ceres.srg (Tom Culliton x2278) writes:
) After taking a six of homebrew over to my brother's house and finding
) it tasted rather bland there, I came home and tried another only to
) discover that it tasted as rich and malty as I remembered it....
) 
) Whats going on here?  Is the chill haze (protien + tanin aglutination)
) affecting the mouth feel or taste?  Is the lower temprature reducing
) some flavor component that masks the maltiness?  Some other factor in
) the tasting environment?

Tasting is an odd thing.  Especially if your palate is relatively
sensitive.  Hunger, thirst and/or fatigue, if present, can greatly alter
the perceived taste of a beer.  So, of course, can other more obvious
factors, like inebriation or the aftertaste of strong or spicy foods.
I find the hunger/fatigue factor, though, relatively insidious.  For
me, the pleasant aspects of malt/hops character in strong beers can
be greatly diminished, while flaws or flavors that would be flaws
if out of proportion are greatly accentuated.  More than once I have
have been startled by perfectly good beer suddenly tasting like
phenolic swill ... it took me a while to figure out what was happening.

The moral is, for me at least, to stick to relatively light beers,
or to at least avoid beers with lots of character (i.e., strong,
bitter ales), when I'm too pooped to appreciate them.

As for the relationship of temperature to flavor, some flawed beers
taste considerably better when cold.  Not to imply that yours has
flaws.  I have some oxidized barleywine that is still decent when
chilled (it's not all that strong, really), for example.  Phenolic
components are usually more tolerable in a cold beer, too.   A beer
"ruined" by a slight infection or too-high fermentation temperature,
or whatever, won't win any contests but it can still keep you from
worrying if you can find a way to enjoy it, or can share it with your
homebrewing friends who ... understand.  Besides, if you really
*study* that off flavor, and follow it as it evolves (gets worse) in
the bottles, you will gain some valuable knowledge.

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
From: gsw@thebrewery.EBay.Sun.COM (Greg Winters)
Newsgroups: rec.crafts.brewing
Subject: Re: Flat Brew
Date: 16 Oct 92 21:48:29 GMT
Reply-To: gsw@thebrewery.EBay.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: thebrewery.ebay.sun.com

In article CDWOOD@lexmark.com, CDWOOD@lexmark.com () writes:
>My brother who does not have access to the net needs help. He has an
>Australian Lager that has been in the bottle for 3 weeks and is still
>flat (and sweet from the 3/4 cup of priming sugar). He is willing to
>do almost anything short of barking at the moon to save this batch.
>He is considering brewing another batch of the same and combining them
>at priming-bottling time to see if this will work.
>  I have suggested making a starter and using a dropper put a drop or two
>of yeast in each bottle, then recap. So go dig through those brewing
>notes and see what you experenced brewers did for something like this.
>Any suggestions will be considered.
>

You didn't say wether or not these are in a fridge and at what temp...
Or how long it was lagered.

I have had several lagers take 4-5 weeks to carbonate when the bottles are
left in a cold fridge... If that is not the case, he might try open
each bottle and dropping in a couple of grains of dry yeast and re-capping.

Good luck, Greg
Newsgroups: rec.crafts.brewing
From: oseid@s20.msi.umn.edu (Kirk Oseid [ mf11205 MechE ])
Subject: Hamms Mini Kegs
Summary: How to fill with homebrew?
Keywords: keg
Organization: University of Minnesota
Distribution: rec.crafts.brewing
Date: Wed, 14 Oct 1992 18:55:10 GMT



Yesterday I noticed that my favorite bottle shop is selling
the old 1-gallon kegs (empty) that Hamms marketed about 20 
years ago.  

Can anyone tell me whether the bung can be removed/replaced?
That is, are they of any use to homebrewers?


Kirk Oseid

oseid@s1.msi.umn.edu