HDTenEightyP/NetNews huggingface dataset:
From: abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim)
Newsgroups: rec.crafts.brewing
Subject: Re: REQUEST: Cider Recipes
Date: 9 Sep 92 15:00:17 GMT
Organization: Hughes Aircraft Colorado Engineering Labs

In article <1992Sep8.005608.3595@rosedale.uucp> dcb@rosedale.uucp (Dave Breneman) writes:
>In article <189m38INNi9e@usenet.INS.CWRU.Edu> bf703@cleveland.Freenet.Edu (Patrick J. Volkerding) writes:

>> Add a small amount of ale yeast.

>Interesting.  Have you tried making it with "apple yeast" like I
>memtioned in my post?  I would be interested to know what taste
>difference there would be.

i heat that the natural yeasts on apples of the northeast
make excellect cider...  but you run a significant risk
of getting vinegar.

acetobacter is aerobic (needs oxygen)... so just be careful
not to aerate (splash) your juice, and be sure to use a good
air-lock on a CLOSED fermenter to keep any O2 away from
the cider.

  I'm in Colorado, and do not trust our wild yeast, so i go
for the ale yeasts myself.


--
Aaron Birenboim                                |I am just too tired to think
abirenbo%rigel.cel.scg.hac.com@hac2arpa.hac.com|of a good quote.
abirenbo@isis.cs.du.edu                        |    - ChickenHead
w (303) 344-6486                               |
Newsgroups: rec.crafts.brewing
From: pmfisher@milton.u.washington.edu (Patrick Fisher)
Subject: Questions on yeast culturing and plastic fermenters
Organization: University of Washington, Seattle
Date: Tue, 15 Sep 1992 20:31:06 GMT

	I'm ready to start brewing this week with liquid yeast
and with a plastic fermenter and I have a couple of questions:

	I've thinking about yeast culturing.  Charlie P. gives
a pretty good explaination on yeast culturing, but I have
a question: how much liquid yeast do I add to the bottled wort?
A teaspoon, a tablespoon?
	Also, after I have added the yeast and have the bottles
sealed and in the fridge, how soon can I pitch the yeast to
my wort?  Right away? A couple of days?

	About plastic fermenters: I went the low-budget route
and bought a plastic fermenter (6 gallon bucket.)  I also have
a carboy and have used a one-inch blowoff tube to get rid
of the Krausen.  With a plastic fermenter, how do I get rid of
the Krausen?  Do I just let it sink into the brew?

	Thanks in advance,
	Pat-

BTW, I am forever brewing all-grain.  Much funner and cheaper than
all-extract.
From: jb@crosfield.co.uk (john bartram)
Newsgroups: rec.crafts.brewing
Subject: Re: Burco Boiler
Keywords: Brew in the UK
Date: 8 Sep 92 08:43:37 GMT
Organization: Crosfield Electronics, Hemel Hempstead, United Kingdom.

In article <199209072300.AA24637@kaukau.comp.vuw.ac.nz> andy@comp.vuw.ac.nz (Andy Bond) writes:
<
<I've just been reading an English book on brewing which refers to
<something called a Burco Boiler.  The book is about 18 years old so
<I'm not sure if these things are still made.  They make a 5 gallon
<(possible 10 as well) boiler with an accurate thermostat that is
<perfect for mashing/boiling.  Has anybody (especially in Britain)
<heard of these?

Everyone I've ever met that brews seriously in the UK uses a Burco.
There was even such a thing as a Baby Burco.
I'll try and find out if they are still in business and mail the result.



-- 
+-----------+-----------+-----------+-----------+----------+---------+-------+
jb@crosfield.co.uk		We shall swally on the beaches, We shall
tel: +44 0442-230000-x3476	swally in the streets and kebab houses,
				we shall never be sober.   Rab C.  Nesbitt.
Newsgroups: rec.crafts.brewing
From: dms2@csd4.csd.uwm.edu (Darewood Michael Steinhoff)
Subject: Keg too bitter...need help
Originator: dms2@csd4.csd.uwm.edu
Organization: Computing Services Division, University of Wisconsin - Milwaukee
Distribution: usa
Date: Sat, 12 Sep 1992 19:08:48 GMT

hello all you brewers,
                     I am in the middle of a dilemma, i just filtered and
chilled down my first all-grain batch in a keg.  Unfortunately it is _way_
to bitter yet to drink. On top of that I do not have a chest freezer, or
fridge to store this keg in for another month or two so it can mellow out a 
little. I have no basement, just a closet at the back of the house, that i 
store things at. the temp there is about 71 degrees.  Will the keg go bad
after being at a cold temp, then warmed up and then chilled again???
all help is welcome, and all opinions considered.
thanks in advance.

mike
-- 
'it's 106 miles  to chicago,we got a full tank of gas,
half a pack of cigarettes, it's dark, and we're wearing sunglasses.'
'hit it'
-Jake and Elwood Blues        please send email to dms2@csd4.csd.uwm.edu
Newsgroups: rec.crafts.brewing
From: aki <aki@atlas.worldbank.org>
Subject: The neverending story...
X-Xxmessage-Id: <A6D37C9E90112631@akidamme-233324.worldbank.org>
X-Xxdate: Wed, 9 Sep 92 15:04:14 GMT
Organization: World Bank
X-Useragent: Nuntius v1.1.1d8
Date: Wed, 9 Sep 1992 14:10:33 GMT


Well my Batch From Hell (TM) has been happilly fermenting now for over 
three weeks.  As mentioned in my earlier post, I probably started
everything
wrong.  Oh well, just have to see how it comes out!  Anyway.  I put
the wine yeast in about a week and a half ago.  It never really became
_really_ active (bubble here and there was all).  If I _push_ on the top
of the bucket top,  there is slight pressure and bubbles comes through
the lock.  What I'm thinking is (suggestions wanted).  Boil up about
2-4 cups of corn sugar in water, and mix it into the batch, add some
whitbread dry yeast and let it run.  Since this beer is aimed for the
"Budweiser" crowd.  All they really want is high alcohol.  Taste will
be secondary. (yeech!).  
Do you think this is a good idea or should I just let the batch sit awhile
longer and eventually just charge it with sugar and bottle it?

-aki
Worldbank, Wash. D.C.
e-mail akidamme-233324.worldbank.org
(202)458-1112
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: "Dry" Beer?
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Tue, 8 Sep 1992 18:40:38 GMT

In article 10864@nntpd.lkg.dec.com, klett@ghill.enet.dec.com (Michael Klett) writes:
>I toured the AB brewery in Merrimac, NH the last weekend of July (donning
>asbestos underwear for saying that I've been with the "enemy" :-))

On the contrary...I'd consider you our equivalent of an industrial spy!

---
I don't know what system you use,  you might try vodka in Evian bottles.   Some
people like  cream in  their morning coffee,  I spike  mine with  a little  JD.
Mickey's Big Mouths are an excellent choice, you can use the empty bottles as a
desktop vase.                               -Hoodlum Empire "Get Drunk At Work"
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4
From: ulick@chopin.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Re: "Dry" Beer?
Date: 7 Sep 92 19:06:47 GMT
Organization: University of Notre Dame, Notre Dame

In article <88099@netnews.upenn.edu> sarisky@a.chem.upenn.edu (Mark J. Sarisky) writes:
>
>Also, certain yeasts produce drier beer for the same reason, more sugar to
>fermentation products.  I recently used an English ale yeast that is similar
>to Whitbreads but produces a drier beer.  I am not sure who makes it but
>it was called Winsor (sp?) ale yeast and I got it at Home Sweet Homebrew
>in Philadelphia, 215-569-9469.  The result was a noticable 'dry' finish.  Real
>clean.  The beer was a Centennial Pale Ale (Centennial Hops in the boil and
>finish, with a touch of Willamette for Dry Hopping.)  

Windsor Ale yeast is made by the crowd in Montreal (I think it starts with 
an l).  I bought one of their yeats called Doric, but it doesn`t say whether
it is an ale or lager yeast.  I bough it at a liquor store here in Soth 
Bend that has started stocking homebrew stuff.  And with the Mishawaka
Brewing Co. hiring restaurant staff, the area is becoming a little more
civilized!


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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,alt.beer
From: gak@wrs.com (Richard Stueven)
Subject: Re: Coors & High-Gravity Brewing (long)
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Wed, 9 Sep 1992 22:06:27 GMT

In article MFI@cmptrc.lonestar.org, tom@cmptrc.lonestar.org (Tom Evers) writes:
>In article <Bu9q60.4Fs@wrs.com> gak@wrs.com writes:
>>I don't drink either of these beers, and I can't even think of a good use for them.
>>
> You keep them in your 'fridge so that your friends that don't appreciate good
> beer will not drink your good beer.

Nah, I've got all my friends trained...they _all_ appreciate good beer!

I don't mind if they drink all of my beer, because I make them all
brewer's apprentices when I brew.  (That means they do the
cleaning-up!)

gak

---
I don't know what system you use,  you might try vodka in Evian bottles.   Some
people like  cream in  their morning coffee,  I spike  mine with  a little  JD.
Mickey's Big Mouths are an excellent choice, you can use the empty bottles as a
desktop vase.                               -Hoodlum Empire "Get Drunk At Work"
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4

Newsgroups: rec.crafts.brewing
From: matth@progress.COM (Matthew J. Harper)
Subject: Re: aluminum brew kettle
Keywords: aluminum
Organization: Progress Software Corp.
Date: Fri, 11 Sep 1992 17:49:34 GMT

arf@ddsw1.mcs.com (Jack Schmidling) writes:

>In article <1308@tecsun1.etl.army.mil> blyler@tecsun1.etl.army.mil (Todd Blyler) writes:
>>What might be the effect of using an Aluminum stock pot for mashing and brewing
>>as opposed to stainless ? They are often much cheaper....
>>

>You get four for the price of one.  You can ferment, mash, boil and clean up
>simultaneously.  Unfortunately, if Alsheimers get your first , you may forget 
                                                                        ^^^^^^
>forget which is which.
 ^^^^^^

>js

  It sure sets in fast doesn't it? :-) :-)

-Matth
--
          Matthew J. Harper ! Progress Software Corp. ! {disclaimer.i}         
   God created heaven and earth to grow barley and hops. Now he homebrews !-)  
Newsgroups: rec.crafts.brewing
From: peterm@dtc.hp.com (Sweet Pete)
Subject: oxidation and straining hops
Date: Mon, 14 Sep 1992 21:09:28 GMT
Distribution: na
Organization: Where No Man Has Gone Before

I'm a relatively new brewer about to embark on my first non-kit brew.  I'll
still be using extract but I have two questions.

1.  Oxidation.  Papazian in all his recipes talks about boiling the extract
with about 1.5 gallons of water and then pouring this immediately into a
fermenter which has cold water in it.  Do I risk an oxidation problem doing
this?  I seem to remember articles saying this is not such a good idea.

2.  Straining hops.  I plan to use hop pellets (or should I seek leaf hops?)
and am wondering what the best way to strain them out is.  Does it work to
put them in a muslin bag in the boiling wort?  Otherwise, does an ordinary
kitchen strainer work ok?

3.  What about "cold break"?  Am I risking infection by leaving the boiled
wort to cool (maybe overnight) in a stock pot with the lid on?

Thanks for any advice.

	Peter
-- 
Peter C. Maxwell,                      ARPA:   peterm@dtc.hp.com
Hewlett-Packard Company,
5301 Stevens Creek Blvd, MS 53U/36,    UUCP:   ..!hplabs!hpdtlpm!peterm
Santa Clara, CA 95052-8059             (408) 553 2512
Newsgroups: rec.crafts.brewing
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Subject: Re: last batch too dry...help!
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University
Date: Tue, 8 Sep 1992 02:20:39 GMT

In article <1992Sep7.142915.7380@ac.dal.ca> ech@ac.dal.ca writes:
>My current batch of mild is too dry.  Are there any suggestions
>for sweetening up my next batch?  I'm not keen on using Dave Line's
>technique of adding sacharine, and my local brewshops carry only
>dried yeast, and only about three or four of those.  I have no
>clue as to whether any of these are non-attenuative.  So my questions
>are: 1) are any dried yeasts more or less attenuative than others?
>     2) which malts/sugars are least fermentable
>     3) does a higher mash temp, ie greater beta amylase action
>	increase the sweetness?
>     4) any other suggestions?
>
>Thanx,
>Ed
>


The foolproof way is to add lactose, which is completely unfermentable, 
and does not impart the chemical taste of saccharine. Beware though that
many people are lactose-intolerant. If you cannot drink milk, you cannot
drink lactose-sweetened beer either.

Pierre

Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Newsgroups: rec.crafts.brewing
Subject: Newbie question
Date: 9 Sep 92 18:53:01 GMT
Organization: Jet Propulsion Laboratory, Pasadena, CA


I've got a question concerning my first batch (wheat beer).  I'm
supposed to rack it after five days and continue fermenting for another
five before I bottle.

The question:  I've had trouble keeping the temperature between 60
and 66 degrees.  It's been more like 66 to 72 degrees.  I'll be
exceedingly busy on the day I'm supposed to rack the beer.  Would
it be ok to rack it a day early?  I know the bottling will have
to wait until it's completely fermented out, but what about the
racking?


Ooops, another question.  
I used a plastic pail for the primary fermenter and still had a ton
of gunk come out the fermentation lock.  The lock is still in place
though but extremely cruddy.  Should I wash this before going to
the secondary fermenter and risk air contact with the beer?  Should
I use a blow-off tube next time?

Thanks,
Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
Newsgroups: rec.crafts.brewing
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Subject: Re: Cajun cooker for cheap?
Organization: OUC, University of Notre Dame
Date: Sat, 12 Sep 1992 17:09:10 GMT

In article <1992Sep11.214215.22897@i88.isc.com> jeq@i88.isc.com (Jonathan E. Quist) writes:
>
>I already mentioned it to someone in email - but we're due to replace
>our 1917 gravity furnace next year.  The gas conversion burner in it
>is rated between 30,000 and 300,000 BTU, depending on how you regulate it.
>If anyone's _really_ interested, I'll save the naughty bits and offer
>it for sale next summer. :')
>
>Oh, it's a wee bit ungainly.  The control box/regulator is about the size
>of two bread loaves stacked end to end; the burner itself is a ring about
>20 to 24 inches in diameter.  I daresay the thing can probably boil
>lead, let alone wort.

I just constructed my burner for the cost of a brass gas valve and a
nipple - $7.  Basically I scavenged the burner and regulator off a
water heater that was fucked and being dumped by a neighbour, and
found a metal table stand also being dumped, connected it via the
valve and nipple to the unused dryer extension on my natural gas
supply and, voila, a 30,000 btu natural gas burner that boiled 7
gallons of water from 130F (hot water temp) in 15 minutes.  And 
yes I can regulate the flow with the valve I bought.  Best of all,
it still has the pilot and thermocouple, so if the flame goes out,
the gas flow stops.  

Anyone could do this, though the cost of your plumbing will vary.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: zen@hophead (Nick Zentena)
Newsgroups: rec.crafts.brewing
Subject: Re: Poor Conversion Efficiency
Date: Sun, 13 Sep 92 13:48:49 EDT
Reply-To: zen%hophead@canrem.com (Nick Zentena)
Organization: The Hop Head Saloon

arf@ddsw1.mcs.com (Jack Schmidling) writes:

>  
>  All this recycling is bound to cool down the mash and I am 
>  not sure I understand the mechanism that causes the flow to 
>  slow down.

        Not with good equipment. Any reasonably made
        lautertun should be insulated.
>  
>  The object is NOT to just keep recycling till it slows down 
>  but to adjust the rate of flow by throttling down the spigot 
>  to ESTABLISH the proper rate.

        The proper rate? Whats that? I usually just crank it
        up. I'll get close to 30pts out of it that way. Sure I
        could get a couple extra points but I doubt it's
        worth it.

        I think you should stop listening to the experts and
        starting doing what works.
        Nick

*****************************************************************************
I drink Beer I don't collect cute bottles!
zen%hophead@canrem.com
*****************************************************************************
From: leighann@fugazi.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.crafts.brewing
Subject: Re: Jap Crap!!! (DEFINED)
Date: 11 Sep 92 16:46:39 GMT
Organization: Sybase, Inc., Emeryville, CA

In article <BuAKEG.9Iu@mentor.cc.purdue.edu>, esharp@sage.cc.purdue.edu (Edwin Sharp) writes:
|> I don't know if this name has gotten out of the Purdue/Indianapolis area, but   here that drink is called a Boilermaker.  Unfortunatly (sp?), most here don't use Guinness (I can't live long without it!).
|> E/S	

Hm, where I come from, a Boilermaker is a glass of beer in one hand and
a glass of whiskey in the other; you follow belts of whiskey with
swallows of beer...

	- Leigh Ann

---------------
Leigh Ann Hussey                                      leighann@sybase.com
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
From: david@master.uchicago.edu
Newsgroups: rec.crafts.brewing
Subject: Re: One mans rose...
Date: 11 Sep 92 22:29:44 GMT
Organization: University of Chicago, Department of Anatomy

In article <BuC4wy.4Hv@wrs.com>, gak@wrs.com (Richard Stueven) writes:
> In article 12112@intellistor.com, pyle@intellistor.com (Norm Pyle) writes:
>>In article <BuA53I.ABr@wrs.com> gak@wrs.com writes:
>>>
>>>I say the heck with them.  He's not breaking any laws, and if they
>>>don't like it, they can put a fan in their window to blow the smell
>>>away.
>>
>>I agree.  Just do it.  [...] How bad could it be?  This is, of course,
>>easy for me to say.
> 
> My next-door neighbor got mad because I was making too much noise
> washing bottles* one afternoon.  (He sleeps days and works nights.)  He
> came over and asked what the hell I was doing, so I showed him.  He
> looked very confused, and did not at all understand the concept of
> making your own beer in your kitchen.  He shook his head and left, but
> he didn't have me arrested, and I haven't heard from him since.
> 
> He works for the California State Police.
> 


	I'm in the middle of reading this thread, so maybe someone else will
offer this idea, but why not say to the complainer "Relax, Don't Worry!" and
then offer them a Homebrew ?

					-David
					 University of Chicago
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: Big Brewers (was High Gravity)
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Tue, 15 Sep 1992 21:20:03 GMT

In article 58902@cc.usu.edu, slndw@cc.usu.edu () writes:
>Maybe bud needs to start selling sparkling water!!

Coors does!  They've been bottling "Rocky Mountain Spring Water" for
about a year now...


---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4
          To sight it must ring clear as a bell, it must snap
          in the ear, feel pleasantly sticky between the fingers,
          smell fresh and tempting and taste heavenly.
From: jad@nsa.hp.com (John Dilley)
Newsgroups: rec.crafts.brewing
Subject: Re: Cajun cooker for cheap?
Date: 10 Sep 92 18:58:44 GMT
	<1992Sep9.215002.5181@mmm.serc.3m.com>
Organization: Networked Systems Architecture

In article <1992Sep9.215002.5181@mmm.serc.3m.com> us279764@mmm.serc.3m.com (Philip . Miller) writes:

> I'm looking for a >100,000 BTU Cajun Cooker/King Kooker type burner
> and I'd really like to spend less than $50.  Anybody know where I can
> get one?

	Sorry, no (mine was a gift).  But you might consider looking at
the 30K BTU model (the one I received).  I looked at the 125K BTU and
considered exchanging for it, but thought the 125K would be more of a
rocket than I wanted.  It would be great for bringing a lot of water
quickly to a boil, but I decided to keep the 30K for camping, keeping
moderate amounts of water at a low boil, etc.

	The trouble with the 30K is that when turned down low it tends
to blow out.  I can't cook anything delicate on it, but it seems like it
can go down low enough for bacon, eggs, hash browns, etc.  Simmering
something small for an hour might still be tough (that's what the
Coleman is for :-).

	Has anyone tried side-by-side comparisons of the 30K and 125K
models?  Can someone with experience with the 125K describe how low they
can go on it?  I'd be interested, as I'm sure others would.  Thanks,

			 --       jad       --
		      John Dilley <jad@nsa.hp.com>

Hewlett-Packard				-- Networked Systems Architecture
19410 Homestead Road			-- Mailstop 43UA
Cupertino, CA  95014-9810		-- USA
(408) 447-2419				-- Fax: (408) 447-4928
Newsgroups: rec.crafts.brewing
From: wtschant@magnus.acs.ohio-state.edu (William R Tschantz)
Subject: Monterey Brewing Co.
Organization: The Ohio State University
Distribution: usa
Date: Tue, 8 Sep 1992 18:41:06 GMT

Hi, yesterday I had a chance to try some of Monterey (sp?)
Brewing Co. SEA LION STOUT. It was very good, It tasted like it was a fruit 
stout, maybe cherry, I have never had anything quite like it before.  My brew 
p[artner and I would like to brew something like it (extract) , so does anyone 
out there have a good recipe that comes close to it?  BTW we cultured the yeast
and were wondering if anyone knows what it is, is it a conditiong yeast or a 
real brewing yeast.

Thanks Bill
-- 
|Bill Tschantz          |     How about a Homebrew?    
|Chemistry Department   |     Support your Second Amendment rights!            |Ohio State University  |      
|wtschant@magnus.acs.ohio-state.edu                                          
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.crafts.brewing
From: kelly@spyro.cray.com (Matt Kelly)
Subject: Liquid Yeast
Summary: Advice Needed On Liquid Yeast
Keywords: Liquid Yeast
Distribution: rec.crafts.brewing
Date: 11 Sep 92 09:03:15 CDT

I'm a relatively new homebrewer, and my next batch is going to be half 
all-grain and half DME.  This, for me, is the next step towards doing all-
grain brews.

Anyway, I am also planning to use liquid yeast this time.  I know that liquid
yeasts, like dry yeasts, vary from brand to brand and type to type, some
being "better" than others.  Can some of you tried and true veteran home-
brewers out there give me some advice as to which liquid yeasts you consider
to be the "better" ones?  I am interested in both lager yeasts and ale yeasts.

A summary of liquid yeasts (and dry ones, for that matter), along with each
ones good points/bad points would make a good posting!  Otherwise, e-mail
would be most appreciated.

Thanks in advance,

Matt

==============================================================================
kelly@spyro.cray.com                 |
                                     | Semper ubi sub ubi.
Opinions expressed herein are just   |
that.  Mine, not Cray's.             | -Julius Caesar
                                     |
==============================================================================

Newsgroups: rec.crafts.brewing