HDTenEightyP/NetNews huggingface dataset:
From: m21198@mwunix.mitre.org (John McHarry)
Subject: Predicting final gravity
Organization: The MITRE Corporation
Date: Fri, 3 Apr 1992 17:41:23 GMT

How does one go about predicting final gravity?  I have tried working from
initial gravity and apparent attenuation, but the answers are 'way out of
bounds.  I get fairly good results on initial gravity from taking DME as 
having the specific gravity of sugar (1.540-1.544).  To get the actual final
gravities observed (and called out by Papazian) I have to use an attenuation
of about .54.  For that matter, what is attenuation measured against?  Frane 
gives numbers like .73-.77, but that doesn't seem to match the percent of 
malt converted to alcohol.

John (McHarry@MITRE.org)

Newsgroups: rec.crafts.brewing
From: dak@uihepa.hep.uiuc.edu (David Kardelis- I am the NRA)
Subject: CHicago brewing scholl
Reply-To: dak@uihepa.hep.uiuc.edu
Organization: High Energy Physics, University of Illinois, Urbana-Champaign
Date: Tue, 14 Apr 1992 23:17:09 GMT

	Someone posted about a commercial brewing school in Chicago.
Did you ever get any information? Could someone please forward info 
to me?
					dave
				
==========================================================================
   David Kardelis		| I am the NRA-NRA Life
   Gradual Student in Physics   |
   Univ. of Ilinois		|	Looking for a new .SIG
   dak@uihepa.hep.uiuc.edu	|
   217-333-0505			|
Not necessarily the views of the ISSC or the UI At UC
==========================================================================
From: wardrb@cs.utexas.edu (Richard Byron Ward)
Newsgroups: rec.crafts.brewing
Subject: Re: Sulfur smell during ferment
Date: 14 Apr 1992 11:39:02 -0500
Organization: CS Dept, University of Texas at Austin
NNTP-Posting-Host: earth.cs.utexas.edu

In article <8214@sun13.scri.fsu.edu> poore@ds9.scri.fsu.edu (David Poore) writes:
|In article <1992Apr13.225056.28839@intelhf.hf.intel.com> martin@hfglobe.UUCP (martin wilde) writes:
|>Since this is the first lager I have brewed I don't know what to expect.
|>I am noticing a sulfur smell from my fermentation.  I am using Wyeast
|>2206 Bavarian Lager.  I pitched a large healthy amount of yeast and 
|
|Possibly unrelated piece of information...
|
|I had the exact thing happen two batches ago with Wyeast London Ale
|yeast. Very strong sulfur smell...the beer's fine though.
|
|David Poore
|poore@ds9.scri.fsu.edu

I have never brewed a lager, but I understand that lagers naturally produce 
more sulfur(in the form of DMS, dimethyl sulfide) than ales.  Also, different
strains of yeast produce different amounts of sulfur during fermentation.
I suspect that your fermentation is normal.

Rick

Newsgroups: rec.crafts.brewing
From: tomm@gemed (Thomas Manteufel 5-4257)
Subject: Request for McEwans (export) taste alike
Reply-To: tomm@gemed.ge.com (Thomas Manteufel 5-4257)
Organization: GE Medical Systems, Milwaukee,  WI
Date: Fri, 17 Apr 92 15:12:04 GMT


Does anyone out there have a recipe for a McEwans Scotch Ale taste-alike?
Either extract or full-mash is fine.  Please post your best effort.

Thank You,
Thomas Manteufel                            IOFB
--

===========================================================================
 Thomas Manteufel	  ||
 Consultant at		  || uucp: {uunet!crdgw1|sun!sunbrew}!gemed!tomm
 G.E. Medical Systems	  || internet: tomm@gemed.ge.com
 Milwaukee, WI 53201-414  ||
"Sometimes, when driving down the road, I look over at the other drivers
 and think 'I can't believe we're the same species'"
===========================================================================
Newsgroups: rec.crafts.brewing
From: harrism@aquila.rtp.dg.com (Mike Harris)
Subject: Re: The magic of Mead!
Date: Mon, 6 Apr 92 15:02:41 GMT
Reply-To: harrism@dg-rtp.dg.com
Organization: Data General Corp., Research Triangle Park, NC

In article <1992Apr3.211034.24205@pbhyg.PacBell.COM>, smmyers@pbhyg.PacBell.COM (Sean M. Myers) writes:
|> In article <1992Apr1.154217.27745@dg-rtp.dg.com> harrism@dg-rtp.dg.com writes:
|> >In article <1992Mar31.192013.16658@csrd.uiuc.edu>, bliss@sp64.csrd.uiuc.edu (Brian Bliss) writes:
|> >|> 
|> >|> I followed the recipe for barkshark ginger mead, and doubled up on the honey
|> >|> (15 lbs) and threw in 5 lbs of oranges, and made 6 gallons out of the mess,
|> >
|> >	Why does Charlie advocate the use of an open ferment for the first
|> >	week or so when using fruit in meads? He never advocates this in
|> >	the rest of his book when dealing with beer - fruit or not. ???
|> >
|> 
|>      Have you ever tried to stuff an orange down the neck of a glass carboy ??

	No, but I figured a closed primary (with fruit) ferment in a 
	plastic pail with lid would be safer.

	regards, Mike

Mike Harris - KM4UL                      harrism@dg-rtp.dg.com
Data General Corporation                 {world}!mcnc!rti!dg-rtp!harrism
Research Triangle Park, NC
Newsgroups: rec.crafts.brewing
From: atl@kpc.com (Drew Lynch)
Subject: Re: Austin TX Belgian Replies
Organization: Kubota Pacific Computer
Date: Tue, 14 Apr 1992 23:28:36 GMT

In article <bmppt4.dza@wang.com>, jdr@wang.com (Joe Rolfe) writes:
|> 
|> They will make three beers:
|> 
|> 1) Celis White - a "white" wheat beer, sweet-sour flavor, wheat from
|>    Luckenbach.

Is this going to be like Hoegaarden Witte?  Inquiring minds want to know!  This was one of the best beers I had when I was living in Belgium.


|> 3) Golden lager
Maybe Hoegaarden Grand Cru?


|> 
|> They're a little behind schedule. They should bottle the first batch
|> this month. Tours will start soon after.  Initially, the beer will be
|> available in Austin only.  Then Texas-wide. Then So. West-wide or 
|> something like that.  It has received a lot of interest from bar owners
|> around the country so maybe the spread of the beer will be faster than
|> predicted.

I'd be interested to know when this will be available up here on NoCal.

-- 
+-----------------------------+
|                             |	     Drew Lynch, atl@kpc.com
|           Zoom!             |	Kubota Pacific Computer Inc. Santa Clara, Ca.
|                             |	          (408)748-6345
+-----------------------------+	  Disclaimer: This is me, not them.
From: dougd@uts.amdahl.com (Douglas DeMers)
Newsgroups: rec.crafts.brewing
Subject: Re: Anyone like Monterey Brewing Company?
Date: 7 Apr 92 00:29:05 GMT
Organization: Amdahl Corporation, Sunnyvale CA

In <kts1jdINNken@network.ucsd.edu> spl@dim.uucp (Steve Lamont) writes:

>In article <rj7hnINNjfk@agate.berkeley.edu> bmyers@garnet.berkeley.edu (Brian Myers) writes:
>>I've been down to visit the Monterey Brewing Company several times and
>>for the past year or so it seems every one of their brews has had a
>>bad off-flavor. ...

>Until recently, I lived in Monterey and had similar experiences, both
>in the pub and out of the bottle.  I called the brewmaster/owner one
>day to ask him about the "off" flavor and he contended that it was
>intentional and that "some people might not like it at first."  An
>acquired taste, in other words.

Someone more cynical would say that they really have sanitation
problems (read: the beer is severely infected).  I've heard this is
true for most of the micros and brewpubs.  Anyone know of studies done
on this?  Or, does someone want to volunteer to take a sample and plate
out a particularly egregious beer?

Why should they change if their clientelle continues to frequent the
place and the health department doesn't shut them down?
-- 
Douglas DeMers,      | (408-746-8546) | dougd@uts.amdahl.com
Amdahl Corporation   |                | {sun,uunet}!amdahl!dougd
  [It should be obvious that the opinions above are mine, not Amdahl's.]
  [            "A CPU cycle is a terrible thing to waste."             ]
From: frosty@mentor.cc.purdue.edu (Frosty D. Snowman)
Newsgroups: rec.crafts.brewing
Subject: PH paper..
Keywords: ph, paper
Date: 6 Apr 92 16:40:09 GMT
Organization: Purdue University

Hi all.  I have been getting very interested in making sour mash beers.
(My first one did not sour).  I am having a lot of trouble, however, in
finding PH paper that will go down to about 3.3  You hit about 4.8 and 
I think people stop making the stuff!

Does anyone have a catalog, or know how I could order some of this low PH
paper.  I do not have many wine catalogs, and I thought that maybe wine would
use this low paper.  But I am not sure.

Thanks for all the help
Frosty

-- 
---------------------
Frosty D. Snowman  
Frosty@mentor.cc.purdue.edu
---------------------
From: bquinn@hpcc01.corp.hp.com (Brian Quinn)
Newsgroups: rec.crafts.brewing
Subject: Question on vinegar process
Date: 14 Apr 92 18:13:11 GMT
Organization: the HP Corporate notes server

I have a question on making vinegar.  I got some starter mother and have 
it working it's way through some wine as we speak.  It is in a 1-gallon 
glass jug covered with cheesecloth.  It appears/smells to be almost ready
as it has been in the jug for ~2.5 months.  Here is where I need some help:

1.  How do you know when the process is complete and you have the desired
    output for vinegar?
2.  When it is complete, how do you separate the mother from the vinegar
    and do you have to go through any sterilization process?

Thanks to anyone who can give me any help. 

BQ
From: pals@ipact.uucp
Newsgroups: rec.crafts.brewing
Subject: Re: Problem with Fermentation
Date: 14 Apr 92 19:56:31 GMT
Organization: IPACT, Valparaiso IN

In article <1992Apr10.165438.11805@uc.msc.edu>, saroff@uf.msc.edu 
(Stephen Saroff) writes:
> 
> I have recently  started two batches of beer each with initial specific
> gravities of about 1040.  Both seemed to ferment quite nicely for a bit
> the kreusen then collapsed as ususal, and things quieted down .
> 
> Up to this point everything seemed normal, but now, even after almost 
> two weeks 
> using Ale yeast, there seems to be some fermentation (foam on top ) and 
> the SG is still around 1020.
> 
> Any guesses as to what could be causing this?  I'm not using any 
> non-fermentable 
> additives either.

[I've just returned to USENET after a 4 month absence.  Good to be back.]

Sounds like a problem I had recently.  I'm an extract brewer, and I called
my supplier (Alternate Beverage) about it.  Turns out it was the malt (DME).

Seems that Alternate had trouble with their normal supplier (Munton Fison in
the U.K.) keeping up with their demand for DME.  So, they had to go out to
another supplier (I've forgotten their name now) for DME.  Turns out this
DME had lots of dextrins in it, and wouldn't ferment down below about 1.020.
Alternate has long since sold the last of this DME, and didn't find out about
the problem until they were just about done shipping it.  They intend to
compensate their customers in some as-yet to be determined way.

I noticed nothing strange about this DME when it was dry.  It did produce
large amounts of trub, and fermented less vigorously than normal.

Randy Pals
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Newsgroups: rec.crafts.brewing
Subject: Re: Plastic vs glass
Date: 9 Apr 92 22:50:31 GMT
Article-I.D.: beagle.binkley.702859831
Organization: University of Colorado, Boulder

The system here is behaving strangely; appologies if this appears twice.

shag@aero.org (Robert M. Unverzagt) writes:

>I hate to resurrect this old thread, but here it goes:
>was there ever any resolution on the "plastic vs glass
>carboy" issue?  I stopped following it in mid-course,
>and now am planning to use a plastic carboy for the
>first time.  Does anybody happen to have a summary of
>the results of the debate?  A high signal-to-noise 
>ratio would be appreciated.  Thanks in advance.

No, there wasn't a resolution.

Benefits of plastic are cost and safty.  Insert bloody horror stories
about broken carboys here.

Benefits of glass are aesthetics and sanitation.  Insert horror stories
about infected batches here.

One interesting fact is that glass-fermented beers consistantly
win a higher percentage of awards at the AHA nationals than
plastic.  The caveat is that this may be more a factor of
brewer's experience than of the virtues of glass fermentation.

Conclusion:  Don't worry. Ferment in whatever vessal you want, you're
more than likely to get very drinkable beer.

Jon Binkley
Newsgroups: rec.crafts.brewing
From: jdr@wang.com (Joe Rolfe)
Subject: Austin, TX Belgian??
Organization: Wang Labs, Lowell MA, USA
Date: Fri, 10 Apr 92 15:01:25 GMT

Any one in the Austin,TX area know of a brewery that is brewing Belgian
white ales?? Any info would be great 

Thanx
Joe
From: justcoz@triton.unm.edu
Newsgroups: rec.crafts.brewing
Subject: Mead
Summary: Alternative Information
Date: 10 Apr 92 22:33:11 GMT
Organization: University of New Mexico, Albuquerque

Hello to everyone on r.c.b!

I've been reading this group for some time and I was beginning to think no one
out there knew what mead was.  I'm glad there has been so much talk about honey
and how to brew it.

However, it seem to me that there is a lot of rather strange information being
passed around concerning mead.

I have been brewing mead (almost exclusively) for a couple of years now and,
although I admit that I don't know everything there is to know about making 
mead, I think I know enough to claim the title "mead.wizard".

To begin, I read an article on r.c.b recently that included the question "...(isit still called a wort when making mead?)"  The answer to that question is no.
The initial mixture that is put into the primary is called a "must".  I don't
know why, but that's what it is called.

I'll stop there for this posting since I don't want to inspire too many flames,
but I will post more information (and recipes) as interest increases.

--------------------------------------------------------------------------------justcoz@triton.unm.edu				Flame me, hate me, whatever.
137 Yale S.E.					If you want to make good mead,
Albuquerque, NM 87106				You'll follow my advice.
--------------------------------------------------------------------------------
From: rone@badblues.wr.tek.com (Ron Ezetta)
Newsgroups: rec.crafts.brewing
Subject: Go Easy on the Critiques
Date: 7 Apr 92 15:54:39 GMT
Reply-To: rone@badblues.wr.tek.com (Ron Ezetta)
Organization: Tektronix, Inc. Beaverton, OR


  I guess this is a bit of a confession - a cleansing of the soul.

  Full of vigor and the cocky attitude of youth, my nephew is a budding
  homebrewer.  He's made a couple of batches and considers himself an
  expert.  He explains to me how my blow-off method wastes beer and that
  secondary fermentations should last a least 8 weeks.  I nod and relax.

  Yesterday, he proudly presents a glass of his latest batch.  He is
  indeed proud, "Tastes a lot like Widmier!", he says with a wisp of
  brashness.  I don't ask which style of Widmier since they make several -
  I don't want to burst his bubble.  He has not been able to grasp the
  concept of beer styles.

  I hold the glass to the light, a medium dark amber/orange color, and
  a thin, long lasting head.

  Then it happened, I jammed my shnoz in the glass - "Did you use
  Red Star?", I muttered attempting to rid my sinuses of the odor.
  "Yeah, why?", the dejected voice comes back.

  Then I realized my mistake.  I scrambled to save the situation.  "Well,
  lots of people like Red Star, I don't, but that's just personal
  preference."

  Well it was lame, and I don't think the world has lost a homebrewer,
  but it was close.  He was expecting me to sing praises and was disappointed
  at my response.  Anyway, I guess we always have to be on guard when
  evaluating a fellow brewers beer while remembering our own failures.
  

-Ron Ezetta-             | April: Opening day - life begins again.
rone@badblues.wr.tek.com |        
Xref: sparky rec.crafts.brewing:2459 rec.food.drink:1516
From: hamilton@pictel.com (Charlie Hamilton)
Newsgroups: rec.crafts.brewing
Subject: Help - looking for Sebell (sp?) brewing school
Date: 8 Apr 92 22:10:00 GMT
Article-I.D.: pictel.1992Apr8.221000.469
Organization: PictureTel Corporation


I am looking for the address and phone number of a brewing
school in Chicago named Sebell (I think). I'm not sure of
the spelling, or even of the name, but I have heard that
they offer an intensive 2 month professional brewing program.

If anyone has any information about this place, could you
please send me e-mail?

Also, I have heard that UCAL Davis offers degrees in brewing,
and would be interested to learn anything about their programs.

Thanks,


Charlie		(hamilton@pictel.com)
Newsgroups: rec.crafts.brewing
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: CO2/Alcohol production
Organization: University of Colorado, Boulder
Date: 10 Apr 92 04:06:22 GMT

cmilono@netcom.com (Carlo Milono) writes:


>I was revisiting Dave Miller's book last night, as I find that I can
>almost always find something that I have overlooked in my understanding
>of the brewing process (Noonan's book is good for that as well).
>I must have read the same paragraph before, but never paused to think
>about it.  It seems that O2 is necessary for the yeast to produce CO2,
>and that in the absence of O2, the only byproduct of yeast metabolism is
>alcohol, rather than alcohol *and* CO2.

This isn't correct.  It's true that anaerobic glycolysis produces
much less CO2 than aerobic respiration, but it still produces
some.  In respiration, 1 glucose molecule (C6 H12 O6) plus 6 O2
yields 6 CO2 plus 6 H2O.  In alcohol fermentation, 2 ethanol
(C2 H6 O) plus 2 CO2 are produced.

Interestingly, fermentation is not a strictly anaerobic process.
When sugar concentration is high (as is the case with wort),
the yeast will not bother respiring all of it; they get sufficient
energy from fermentation.  This is why open fermentation works.

Jon Binkley

PS: I just checked Miller to see if I could find what Carlo is
refering to.  On the first page of his "Fermentation" chapter
he gives essentially the same formulae as I gave above.  Where
does he infer no CO2 is produced?


Newsgroups: rec.crafts.brewing
From: eveleth@venus.ycc.yale.edu
Subject: Mail Order Catalog List?
Organization: Yale Computer Center (YCC)
Date: 17 Apr 92 12:23:40 EDT


Is there a list of recommended mail order catalogs for home-brewing supplies?
Please send mail to me directly as I'm not a regular reader of this newsgroup.

Thanks!

--Jan Eveleth, Eveleth@venus.ycc.yale.edu
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.crafts.brewing
Subject: Re: Cats Meow ... Thanks Dave
Date: 6 Apr 92 13:37:22 GMT
Organization: Sterling Software IMD, Vienna, Va.

jb@crosfield.co.uk (john bartram) writes:
: 
: >>> Could someone out there PLEASE send me a copy of the Cats Meow recipe book?
: 
: Me to please. We have unix but no offsite ftp. I also tried mailing Karl
: Lutzen but that bounced. I would like Vol I & II in postscript please.
: 
I quess i will jump on the bandwagon as well.  We have no ftp capabilities
here either and I have been dying for a copy.

NO postscript please.

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
From: John.DeCarlo@p109.f131.n109.z1.fidonet.org (John DeCarlo)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.crafts.brewing
Subject: Yeast Energizer vs. Yeast Nutrient
Date: Tue, 07 Apr 1992 10:45:04 -0500

On <Apr 06 16:34>, Frosty D. Snowman (frosty@mentor.cc.purdue.edu ) wrote:

 FD >The title says it all.  I am about to make my first batch of mead, and
 FD >plan on using yeast nutrient...but I see yeast energizer everwhere.  It is
 FD >rather expensive, so could someone please fill me in on the differences.

I don't know the difference, but Great Fermentations (the Beverage People) 
have a mead yeast nutrient mixture.  I haven't seen it locally, but they claim 
that it makes a big difference in shortening the aging time of meads.
  



Newsgroups: rec.crafts.brewing
From: shag@aero.org (Robert M. Unverzagt)
Subject: Re: Jelly bottles OK?
Organization: The Aerospace Corporation, El Segundo, CA
Date: Fri, 10 Apr 1992 14:30:29 GMT

In article <31525@sdcc12.ucsd.edu> ee10sag@sdcc15.ucsd.edu (Jason Corley) writes:
> I have a few mason jars that I would like to use to bottle beer.  Would
> something like that hold, or would I have to use beer bottles?
> 

Not recommended.  Mason jars are designed to seal with a
partial vacuum inside, pulling the lid down.  A positive
pressure inside (from carbonating) might blow the lid
off.

Shag

-- 
                          |
      Rob Unverzagt       |     Hey you, Whitehouse,
 shag@aerospace.aero.org  |     Ha ha, charade you are.
                          |                             -- The Pink Floyd
From: jan@bagend.uucp (Jan Isley)
Newsgroups: rec.crafts.brewing
Subject: Re: German Ale
Date: 6 Apr 92 21:56:40 GMT
Organization: 1 Bagshot Row, the Shire

fetzer@sdphu1.ucsd.edu (Michael E Fetzer) writes:
>
>Jan of course meant degrees F and not C in this post. :)

I was uh ... I was just testing to see if anyone was awake out there.
Yea that's the ticket, I was just testing ...

Fermenting at 60 C might be a leeetle difficult.
-- 
Do not suffer the company of fools  ||  Jan Isley gatech.edu!bagend!jan
  Siddhartha Gautama, the Buddha    ||  jan@bagend.uucp (404)434-1335
Newsgroups: rec.crafts.brewing
From: donham@aubrey.enet.dec.com (Perry Donham)
Subject: Re: Problem with Fermentation
Reply-To: donham@super.enet.dec.com
Organization: Digital Equipment Corporation, Education/Training
Date: Fri, 10 Apr 92 18:23:03 GMT


In article <1992Apr10.165438.11805@uc.msc.edu>, saroff@uf.msc.edu (Stephen
Saroff) writes:
|>I have recently  started two batches of beer each with initial specific
|>gravities of about 1040.  Both seemed to ferment quite nicely for a bit
|>the kreusen then collapsed as ususal, and things quieted down .
|>
|>Up to this point everything seemed normal, but now, even after almost two
|>weeks 
|>using Ale yeast, there seems to be some fermentation (foam on top ) and 
|>the SG is still around 1020.
|>
|>Any guesses as to what could be causing this?  I'm not using any
|>non-fermentable 
|>additives either.

What yeast are you using? Could be an unattenuative strain.

Perry
Newsgroups: rec.crafts.brewing
Subject: Plastic vs glass
Date: Fri, 10 Apr 1992 11:00:33 -0500

On <Apr 09 20:13>, Robert M. Unverzagt (shag@aero.org ) wrote:

 RM >I hate to resurrect this old thread, but here it goes:
 RM >was there ever any resolution on the "plastic vs glass
 RM >carboy" issue?  I stopped following it in mid-course,

The only other data point is that an occasional plastic carboy
is dyed in such a way as to damage the beer in it (alcohol leaches
stuff out).  This is fairly rare from reports I get from acquaintances,
but check where you get the plastic carboy to see if it is safe
for storing alcohol.