HDTenEightyP/NetNews huggingface dataset:
From: jdg00@ccc.amdahl.com (Josh Grosse)
Newsgroups: rec.crafts.brewing
Subject: Re: flat beer
Date: 30 Jul 92 13:44:16 GMT
Reply-To: jdg00@amail.amdahl.com (Josh Grosse)
Organization: Amdahl Corporation, Sunnyvale CA

mrsmart@cs1.bradley.edu (Robert Knautz) writes:


>I just tested my first batch of homebrew last night and it was pretty
>flat.  I bottled it 9 days ago.  Do I have to wait longer?  It is an
>amber ale made from 6# of hopped malt extract and primed with 1 1/4 C
>of dry malt extract(the supply store was out of corn sugar).

Priming with malt extract takes longer than priming with corn sugar.
Corn sugar is glucose, and it is metabolized by yeast very quickly.  When
priming with corn sugar, you can drink the beer after only a few days in
the bottle; with malt extract, you might want to wait for about three weeks.
-- 
-----------------------------------------------------------------
Josh Grosse                                jdg00@amail.amdahl.com
Amdahl Corp.                               313-358-4440
Southfield, Michigan
Newsgroups: rec.crafts.brewing
From: drenze@icaen.uiowa.edu (Douglass J. Renze)
Subject: Supply shops in the Iowa City, IA area?
Date: Sun, 26 Jul 1992 17:05:52 GMT
Organization: University of Iowa, Iowa City, IA, USA

I'm looking for any supply shops in the Iowa City, Iowa area (I want to get
started brewing)--and I use the term "area" loosely, to mean anywhere within
sixty miles, or so (right now, the closest one I know of is in Marshalltown,
90 miles away, and that's just a bit *too* far).

Thanx in advance.


-- 
| Douglas J Renze            | "Jerry [Brown] is the equivalent of a          |
| drenze@icaen.uiowa.edu     |  drive-by shooting."                           |
| drenze@chop.isca.uiowa.edu |                                                |
| drenze@aol.com             |         * NPR's Morning Edition, 13 July 1992  |
From: slndw@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: carbonationy
Date: 30 Jul 92 14:49:13 MDT
Organization: Utah State University

In article <1992Jul30.192814.2244@noose.ecn.purdue.edu>, redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc) writes:
> Thanks to those who answered my previous post about old Wyeast and
> starters.  My friend got anxious and tossed his Feb yeast into a starter
> 8 hrs. after popping.  Starter(with little fermentation sign) was pitched
> 2 hrs. later.
> Stirred to aerate 14 hrs after pitch. Full vigorous fermentation after 6 hrs.
> Fermentation and blowoff similar to previous batches with Whitbread.
> I will follow up when we taste it.
> 
> Now for a question on carbonation:
> What could cause the following:
> 
> Beer1:
> Mash/extract Brown Ale, Whitbread Ale yeast, 3/4-7/8c corn sugar to bottle
> Approx. 3 mo old OG: App. 1.05  FG:?
> 
> ?. Bottle gushes foam when opened, but can be poured quickly without
>    getting a huge head.  Holds a thick but awesome head for the duration.
> 
> Difference between this and previous batches (with no problem):
> Using a much more thorough trickle sparge (1 hr recirculating) 
> Note: another beer made with a few less lbs of grain and the same sparge
> technique took forever to carbonate.
> Previous sparges were drain once, pour some sparge water onto grain, drain. 
> 
> Beer1:
> Mash/extract Pale Ale, Whitbread Ale yeast, 3/4-7/8c corn sugar to bottle
> Approx. 2-3 mo old OG: App 1.045  FG:1.018? (in this area)
> 
> ?. Pouring VERY slowly in any glass after about two months filled the glass
>    with foam and about 1/4" beer! Pouring was a 15 min. process. When the
>    glass was full of beer, STREAMS of bubbles would rise everywhere VERY 
>    vigorously.
> 
> Differences between this and previous batches (with no problem):
> 
> Beer had the same level of carbonation after 1 week that usually takes
> me 3-5 weeks to get. When they could still be poured, the head would
> actually grow for 5-10min before it started to shrink.
> 
> Using a much more thorough fast flow (bad) sparge (1 hr recirculating) 
> Note: another beer made with a few less lbs of grain and the same sparge
> technique took forever to carbonate.
> Previous sparges were drain once, pour some sparge water onto grain, drain. 
> 
> Apprx. 2 quarts of water were added with the priming sugar to the bottling
> bucket, as opposed to our usual 1-2 cups. This water was boiling hot when
> added.  I tried this again on my next batch, except with cooled water. See
> "Note:" above for results.  Adding the extra water was done to increase
> my yield.  My carboys are slightly smaller than 5 gallons, and I was 
> always significantly short of 2 cases.
> 
> Again, thanks in advance for any help.
> Tom


sounds like fermentation was not quite done when you bottled.
try getting the bottles _*_COLD_*_ and pouring into frosted glasses.
this changes the flavor, but you can then let them stand a few minutes
to warm up.  This seems to have helped some of my older "overcarbonated"
brews.  

-toot
DoD#3323
SLNDW@cc.usu.edu
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Newsgroups: rec.crafts.brewing
Subject: Re: Oxidation ? (NOT!)
Keywords: dark, O2, beer, help
Date: 24 Jul 92 19:15:56 GMT
Distribution: usa
Organization: X Consortium, MIT Laboratory for Computer Science

Hmm with regard to my previosu post, never mind.
I guess I've been spending too much time in the office, as it
didn't occur to me that what was being described was simply the
change of color when the yeast dropped out, maybe I should 
read some of these long posts more carefully :-)


	JaH
--
Hopfen und Malz, Gott erhalts
From: bsb@pyramid.COM (Brian S. Brumfield)
Newsgroups: rec.crafts.brewing
Subject: Weizen results - recipe from Miller's book
Date: 27 Jul 92 16:53:17 GMT
Distribution: usa
Organization: Pyramid Technology Corporation, Mountain View, California


	I brewed up the extract version of the Weizen in Miller's book,
	and the results are wonderful... it has a classic Weizen character,
	and reminds me a lot of Paulaner's Hefe-Weizen; although I did not
	add any yeast at bottling time - the Wyeast was *very* prolific,
	and there was plenty left after racking.

	Miller recommended a fairly obscure yeast (that I can't remember the
	name of), but I used Wyeast 3056 (Bavarian), and it worked very well.

	There were a couple of things that happened during the process that
	were out of the ordinary for me:

	1. the O.G. was quite high... 1084... I think it may have been due
	   to the fact that I took my sample so soon, a lot of the heavier
	   particulate matter hadn't precipitated yet.
	2. Fermentation took 27 days! All my ales have completely fermented
	   out (dry yeast with pretty good attenuation) in three to four
	   days.

	The final gravity of this brew was 1010.

	I highly recommend this beer for anyone that likes Weizens.

-- 
      -=-------  Brian S. Brumfield - Systems Engineer
    ---===-----  Telecom - a division of Pyramid Technology Corporation
  -----=====---  Denver, CO  (303) 595-5528 (V-mail 1-800-422-8787 x2187)
-------=======-  pyramid!pyritan!bsb is me
Newsgroups: rec.crafts.brewing
From: gorski@pslu1.psl.wisc.edu (Tom Gorski)
Newsgroups: rec.crafts.brewing
Subject: Re: Ice Cubes Replace Chiller?
Date: 23 Jul 92 16:28:51 GMT
Distribution: usa
Organization: University of Wisconsin Physical Sciences Lab

In article <1992Jul23.152334.9051@nntpd.lkg.dec.com> klett@ghill.enet.dec.com (Michael Klett) writes:
>
>In article <1992Jul22.164756.3109@clipper.ingr.com>, hart@clipper.ingr.com (Frank Hart) writes...
>
>/* stuff deleted */
>
>>wort.  The fifth gallon I set aside as Ice cubes.  After turning off the heat
>> and seeping my aroma hops for 30 min., I pitched the ice into the wort.  This 
>>cooled the wort enough to put it into the glass carboy.  By adding more ice I
>>can bring down the temperature to a point where I can pitch the yeast.
>> 
>>Is this OK?  Has anybody found other ways to cool the wort without using
>>a wort chiller?  Please let me know.  THANKS in advance....
>
>Please don't do this.  I might even start worrying about this batch.
                        ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

>Mike


While I agree with the rational given in the original post (and which
I subsequently deleted) about why ice cubes may not be all that
sanitary, I certainly don't agree with any advocation about worrying.

The worst than can happen here is that a useful lesson is learned and
a home brewer goes on to brew better beer.  That, given with fact there will
always be at least one more batch of beer to be brewed, adds up almost to a
cause for celebration, IMHO.

So to use that cliche, Frank, "Don't Worry, Relax, and Have a Home Brew!!!"

--Tom Gorski
From: spl@alex.uucp (Steve Lamont)
Newsgroups: rec.crafts.brewing
Subject: Re: Aluminum brewpots
Keywords: aluminum brewpots Alzheimer's disease
Date: 27 Jul 92 17:17:23 GMT
Distribution: na
Organization: University of Calif., San Diego/Microscopy and Imaging Resource
NNTP-Posting-Host: alex.ucsd.edu

In article <1992Jul27.045437.4173@cbnewsl.cb.att.com> psrc@pegasus.att.com writes:
>If you want to be paranoid about aluminum and Alzheimer's disease,
>worry (what would Charlie say?-) about your antiperspirant. ...

According to my collegues doing Alzheimer's research in this lab,
there is little or no connection between aluminum and Alzheimer's
other than the first two letters of the words.

Now, ultrasound... that's another story...

							spl
-- 
Steve Lamont, SciViGuy -- (619) 534-7968 -- spl@dim.ucsd.edu
UCSD Microscopy and Imaging Resource/UCSD Med School/La Jolla, CA 92093-0608
"Out of the ash/I rise with my red hair/And I eat men like air."
                        - Sylvia Plath, "Lady Lazarus"
Newsgroups: rec.crafts.brewing
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Wyeast German ale ques
Organization: University of Colorado, Boulder
Date: 30 Jul 92 19:18:53 GMT

bhadley@atlas.nafb.trw.com writes:


>  I have a few questions on my next batch of brew that I plan for this
> weekend. I would like to do a lager like a pilsner or a maerzen but
> unfortunatly dont have a frig and can only keep the temp down around
> 65-70 F. I plan to do an all grain batch with about 10 lbs of 2-row
> klages with some saaz or hallertauer hops and use a Wyeast German ale
> yeast to hopefully get close to what I want. Has anybody used this yeast
> that could comment it?

If that's the #1007 yeast then yes, use it for a pseudo-pilsner.
It is a very dry, very clean fermenter.  Wyeast has another
German ale yeast whose number I forget; I think it's labeled
"European Ale yeast."  It's less attenuative than the 1007 yeast,
and is better for Alts and other malty beers.  It might be better
for a Maerzen.

> Any suggested recipes for this attempt?

Sounds like you're on the right track: 10 pounds Klages, some Saaz
or Hallertauer.  If you're going for a pseudo-pils shoot for
around 30-40 IBUs, throw in a pound of dextrine malt, and
dry hop (unless you're one of these lupulophobic Easterners; Then
you'll want to go for around 10 IBUs and show it a picture of a hop
cone [but not for too long] for fininshing ;-).

> Also, I
> would like to save the dregs from the primary to re-pitch at some later
> time (month to 6 weeks). Can I just pour the dregs from the primary into
> a sterilized bottle, cap (bottle cap) and store in the fridge until I need it?
> I would use a starter to get the yeast going a few days before I planned to
> pitch it. Is this method ok? 

Yes, but I think it's better to repitch from the secondary.

Jon Binkley
From: mgm@clipper.ingr.com (Mike Marfell)
Newsgroups: rec.crafts.brewing
Subject: Where can I find the FAQ?
Date: 24 Jul 92 20:29:34 GMT
Distribution: usa
Organization: Intergraph Advanced Processor Division - Palo Alto, CA



           Any idea?


                 Thanks in advance!,

                                -Mike

-- 
            "Just a little knowledge can be dangerous"  ....Burmashave

Mike Marfell                                      mgm@clipper.ingr.com
Newsgroups: rec.crafts.brewing
From: paul@maunakea.Data-IO.COM (Paul Brownlow)
Subject: Re: How do _you_ pronounce "Wyeast"?
Organization: Data I/O Corporation
Date: Tue, 28 Jul 1992 16:34:46 GMT

In article <Bs2nwB.L6u@wrs.com>, gak@wrs.com (Richard Stueven) writes:
|> >In article <64467@hydra.gatech.EDU>, tynor@prism.gatech.EDU (STEVE TYNOR) writes:
|> >> 
|> >> I say "why-yeast", though I can't justify that.  Is there a "right way"
|> >> to pronouce "Wyeast"?
|> 
|> Call 'em and ask 'em.

It's like you thought, "why-yeast".  I met the president of the company
last spring, and I'll take his pronunciation as the correct one.

-- 
Paul Brownlow				|         Visualize 
Data I/O Corp.  Redmond, WA		|	   Whirled
paul@data-io.com			|	    Peas
					|
Newsgroups: rec.crafts.brewing
From: jmurphy@crash.cts.com (Jason Murphy)
Subject: Beer Good For You? (RE: Bere good for you?)
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA
Date: Sun, 26 Jul 1992 06:23:21 GMT

[Jason Murphy(ME)]
>>>According to a report in the journal
>>>'Epidemiology', chasing oysters with a glass of wine or a cocktail [JM:
>>>How about a homebrew?] can reduce the risk by a whopping 90% no matter
>>>how many oysters are downed. It's the first time anyone has shown alcohol
>>>can prevent [Hepatitis A].

[tachaimov@hou.amoco.com (Thomas A. Chaimov)]
>Let's clarify this a little.  The study was based on fewer
>than 100 people, and the chaser had to be at least 12 %
>alcohol, I think, (excludes most of the beer I've had).
>The study recorded NO reduction in risk when
>following oysters with a beer.

 Hey, I don't write'em, I just report them. :)
From: slndw@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: New brewer needs help
Date: 31 Jul 92 11:53:16 MDT
Organization: Utah State University

In article <92208.49866.JLARSEN@avm.cc.fsu.edu>, JLARSEN@avm.cc.fsu.edu writes:
> I am brewing my second batch of beer, trying to brew the Righteous Real
> ALe from Papazian (amber malt extract, some hops, and ale yeast).  My
> problem is that the yeast does not appear to be doing anything.  I am
> using Wyeast 1056 (American ale).  I incubated it per instructions and
> added it to the wort.  However, I forgot to aerate until about two hours
> later.  Now, 15 hours later, there is no sign of action at all.  Did I
> f**k up?  Am I just being impatient? Should I pitch some more yeast?
> Any timely suggestions would be greatly appreciated!!! Thanks in
> advance,
> 
> John Larsen


Give it another day.
If still no action, you could re-pitch yeast.
Don't aerate after you pitch.  Yeast only need oxygen for 
respiration, the first stage of fermentation that lasts only a few
hours.
DO NOT <repeat> DO NOT WORRY!!!

Brew on, fellow fermenter...

-toot    DoD#3323

Newsgroups: rec.crafts.brewing
From: fbruno@julio.sanders.lockheed.com (Frank Bruno)
Subject: Kegging Mead?
Reply-To: fbruno@ncavax.decnet.lockheed.com
Organization: Lockheed Sanders, Inc
Date: Mon, 27 Jul 92 16:49:38 GMT

Well, My computer has been taking up most of my time lately, so as I already
have at least a months worth of beer stocked, I want to pu one of my carboys
to work fermenting mead. I have recipes from the cats meow and a few posts,
but what I was wondering is, after it ferments, is it OK to keg and force
carbonate, or even just keg and naturally carbonate? Also, can any one send me
a good mead recipe that worked for them, along with kinds of yeast used ,etc...
						Thanks,
						Frank
						fbruno@ncavax.decnet.lockheed.com
From: gsw@thebrewery.EBay.Sun.COM (Greg Winters)
Newsgroups: rec.crafts.brewing
Subject: Re: New brewer needs help
Date: 31 Jul 92 15:24:42 GMT
Reply-To: gsw@thebrewery.EBay.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: thebrewery.ebay.sun.com


Tried to post this directly, but it bounced...


You probably are not having a problem. As you did not mention that you used
a starter, I will assume you didn't. The liqued yeast (1056) that you get in
one pouch is about 1/10 the amount needed to pitch to 5 gallons of wort.
I had 1-2 day lag times before going to a starter. The lag time is now about
3-4 hours and the beer is much improved, ferments faster and all the rest...

A simple way to make a starter is to get a pyrex beaker (1/2 gallon or so)
with a stopper & air lock. You can then boil up a liter or so of wort (1020 or so)
right in the beaker and then due to the miracle of pyrex plunge this right into
a ice bath to bring the temp down quickly to 75 degress or so. The makes sanitiation
a breeze... Then sanitize the wyeast package and pour it into the wort. Areate the
hell out of it and in 1-2 days you have enough to pitch to 5 gallons. You want to
pitch it right about when the head starts falling during high krausen.


Hope this helps, Greg

In article JLARSEN@avm.cc.fsu.edu, JLARSEN@avm.cc.fsu.edu () writes:
>I am brewing my second batch of beer, trying to brew the Righteous Real
>ALe from Papazian (amber malt extract, some hops, and ale yeast).  My
>problem is that the yeast does not appear to be doing anything.  I am
>using Wyeast 1056 (American ale).  I incubated it per instructions and
>added it to the wort.  However, I forgot to aerate until about two hours
>later.  Now, 15 hours later, there is no sign of action at all.  Did I
>f**k up?  Am I just being impatient? Should I pitch some more yeast?
>Any timely suggestions would be greatly appreciated!!! Thanks in
>advance,
>
>John Larsen
From: halpin@vax.oxford.ac.uk
Newsgroups: rec.crafts.brewing
Subject: Two Hedgerow Questions
Date: 30 Jul 92 13:02:23 GMT
Organization: Oxford University VAXcluster

Hello!

I dislike seeing non-beer-related questions in this forum, so I like
asking one even less. However, it failed to get a response on
rec.food.drink, and I'm pairing it with a related, beer-related,
question:

                     H e d g e r o w   T i m e !

Beer question:                         Free-rider question:                   

I know a place where there are wild    The same hedgerows are showing         
(or feral -- can you use that word     signs of a significant crop of         
about plants?) hop bines growing in    elderberries this year. The berries    
a hedgerow. A couple of years ago      are green as yet, but there'll be      
they had cones, and I've seen the      lots to pick from late August          
bines looking healthy this spring.     through to maybe the end of            
Can I use them? I'm prepared to        October. I'm not a country-wine        
ignore problems like not knowing       maker, but I would like to put down    
the alpha-acid content or the          a few gallons of elderberry wine       
variety. When should I pick them,      this year.                             
and what should I do to them to                                               
make them usable (dry, clean,          So, does anyone have a recipe for      
etc.)?                                 elderberry wine, quick or slow?        
                                                                              
                       All suggestions appreciated!           


Sla/inte,
Brendan

Brendan Halpin                    International: HALPIN@VAX.OXFORD.AC.UK
Nuffield College                          JANET: HALPIN@OX.VAX
Oxford OX1 1NF
United Kingdom
From: ulick@angelico.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Re: Bere good for you?
Date: 22 Jul 92 02:42:13 GMT
Article-I.D.: news.1992Jul22.024213.26854
Organization: University of Notre Dame, Notre Dame

In article <1992Jul21.225855.7569@crash.cts.com> jmurphy@crash.cts.com (Jason Murphy) writes:
>
> Someone asked a few weeks ago about the benifits of drinking alcohol.
>I posted that alcohol reduces the chances of having a stroke or heart
>attack. Well, here is another one that you can add to the list. I got this
>one out of TIME.
>
>RISK-FREE OYSTERS? Raw oysters often carry the Hepatitis A virus, which
>causes a truly unpleasant (thou not necessarily fatal) liver disease. Now
>comes a vaccination of sorts, and one that many people will find easier to
>swallow than the oysters. According to a report in the journal
>'Epidemiology', chasing oysters with a glass of wine or a cocktail [JM:
>How about a homebrew?] can reduce the risk by a whopping 90% no matter 
>how many oysters are downed. It's the first time anyone has shown alcohol 
>can prevent viral illness.

Unfortunately the report said that beer didn't help.  Seeminbly, beverages
less than 10% alcohol were ineffective.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: bttrrch@rtsg.mot.com (Richard Bitter)
Subject: Where do I start?
Organization: Motorola Inc., Cellular Infrastructure Group
Distribution: na
Date: Wed, 22 Jul 1992 22:59:58 GMT

I am interseted in brewing beer and ale.
The problem is that I have never done this before
and do not know anybody with experience in this
hobby.  Are there any persons on this net which
would like to give me some advice, pointers, or
techniques that would point me in the right direction.
Any replies would be greatly appreciated.

		Rick.
<no personal logo yet>
From: ech@ac.dal.ca
Newsgroups: rec.crafts.brewing
Subject: Miller says no 2ary fermnt'n: HELP!
Date: 23 Jul 92 21:20:16 GMT
Organization: Dalhousie University, Halifax, Nova Scotia, Canada


I just finished reading Miller's book.  It's great, although quite technical,
but I figure I can start by ignoring some of the details, and then correcting
those variables with each successive batch.  What I was quite surprised
about was that he recommends no secondary fermentation!  I know he suggests
fermentation be carried out in a carboy, but even still, most if not all other 
sources I have read recommend a two stage fermentation process!  So what's
the answer?  (as if there is a simple one!)  Does one cool the wort, wait 
for the trueb to settle and rack to a carboy, then pitch?  Or does one pitch 
as soon as possible to avoid infection, and risk shocking the yeast by 
transferring to a secondary fermenter?

	Ed
From: stefank@math.chalmers.se (Stefan Karlsson)
Newsgroups: rec.crafts.brewing
Subject: WYeast in Sweden?
Date: 24 Jul 92 15:00:39 GMT
Organization: Dep of Mathematics, Chalmers Univ, Sweden

Hi there.

Any ideas of how to get WYeast here in Sweden?
Addresses?
Please email me.

	Stefan Karlsson stefank@math.chalmers.se
	Dep of Mathematics
	Univ of Goteborg / Chalmers Univ of Technology
	Goteborg Sweden
Newsgroups: rec.crafts.brewing