HDTenEightyP/NetNews huggingface dataset:
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Brewing With Friends
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Tue, 17 Nov 1992 18:16:59 GMT

In article <Nov17.173838.57900@yuma.ACNS.ColoState.EDU> copeland@lamar.ColoState.EDU (Jeffrey Copeland) writes:
>>In article <1992Nov13.053333.6501@nmt.edu>, jking@nmt.edu ('Admiral JC') writes:
>>|>     OUr Homebrew club was talking this evening and the following question 
>>|> came up:
>>|> 
>>|>     Given the current set of US Homebrew laws, a friend of mine came over
>>|> to my house (which I rent) and together we brewed a batch of beer (My hardware
>>|> his software (malt, hops, dextrose, etc.)).  Everything is done at my house and
>>|> when said beer is finished he takes home most of it (I keep a six or so for 
>>|> the trouble).
>>|> 
>>|>     Is this legal or does it run afoul of some regulation?
>
>
>I believe that there is an allowance for this under federal regs.
>Someone (any homebrewing lawyers out there) probably should get the federal
>statutes on homebrewing into the FAQ. The state laws would also be good.
>

Of course, what the government doesn't know can't hurt you ;-)

If you'll allow me to discourse a bit:  I have a philosophy I
call 'carry-on luggage philosophy'.  While everyone else at the 
airport is getting stuff taken away from them (the 1-item-per-person rule)
I never have any trouble taking 1, 2, 3,...however many pieces 
of carry on luggage on a plane that I want to take. The secret? 
It has three parts: (1) never NEVER ask anyone 'is this ok?', 
(2) act like you have complete authority for what you do, and 
finally (3) if all else fails, -- hide it.

I find this works well for most aspects of life :)

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
DISCLAIMER_PART_2:  The above post should not be construed to
	say that either my cat or I has done anything illegal,
	except perhaps to eat a sparrow or two.
Newsgroups: rec.crafts.brewing
From: ibiggs@fox.nstn.ns.ca (Kevin Crawford)
Subject: Re: Brewing With Friends
Organization: Atlantic Canada Opportunities Agency (ACOA)
Date: Mon, 23 Nov 1992 17:11:43 GMT

So from all this legal-jargon, it appears to me since the majority of us do 
not brew in a brewery, and are not official brewers... then we may transport
beer (provided we live in the states) across any state or county line.

Is this correct?

Does anyone have the legal-jargon for the Canadian Laws on the 
transportation and legal places for imbibing the concoctions.  I'm sure they'
re pretty much backwards as all the other laws are...

---------------------------------------------------------------------------
|    Kevin Crawford     |  "I'd rather have a bottle in front of me       |
|(ibiggs@fox.nstn.ns.ca)| then a frontal lobotomy."                       |
|     Halifax, N.S.     |     -- Brian Mulroney (before the operation)    |
---------------------------------------------------------------------------

Newsgroups: rec.crafts.brewing
From: klumpp@casbah.acns.nwu.edu (David Klumpp) Klumpp) (David Klumpp)
Subject: foil
Followup-To: rec.crafts.brewing
Organization: Northwestern U.
Date: Sun, 15 Nov 1992 18:45:36 GMT

Like many HBers, I recently bottled a spiced brown ale for the holidays. 
The beer is delicious, so I'm ready to dress it up for the season.

Does anyone know where I can find the thin, colored foil used on the top of
(say, Beck's) bottles?  Of course, red, green or gold would be preferred. 
I'm about to begin a search of local art supply stores, so I'll keep the
net informed if I find a source.

Thanks, 

					Dave

David Klumpp
Dept. Biochemistry, Molecular Biology and Cell Biology
Northwestern Univeristy
2153 Sheridan
Evanston, IL 60208
klumpp@casbah.acns.nwu.edu
Newsgroups: rec.crafts.brewing
From: cav@bnr.ca (Rick Cavasin)
Subject: Re: first lager batch
Reply-To: cav@bnr.ca (Rick Cavasin)
Organization: Bell-Northern Research Ltd.
Date: Mon, 23 Nov 92 15:51:46 GMT

In article <1eqrn9INNhj6@master.cs.rose-hulman.edu>, operstk@HYDRA.ROSE-HULMAN.EDU writes:
|> Hello all. Here I am once again to ask your infinitely wise advice.
|> 
|> This weekend I brewed a batch of Rocky Racoon's something or other from
|> _The Complete Joy of Homebrewing_. All seemed to go well, but when my wort\
|> cooled down in the primary, I has 2 to 2.5 inches of dark brown "muck" settled
|> down at the bottom, with the rest being a golden honey like color. Should I
|> have gotten this much stuff to settle out? I used a strainer when I transfered
|> the wort into the primary. This may seem like an obvious question, but just in
|> case, Should I not transfer the "muck" to the secondary? I plan on throwing itout.
|> 
|> Thanks for helping a newbie,
|> 
|> Steve

I tend to get alot of 'trub' when I use honey.  When it initially forms, it
tends to occupy almost the entire volume of the wort, but subsequently 
settles to the bottom of the primary. It looks scarry, but it's nothing to
get concerned about.  I think it has something to do with the precipitates
from honey being lighter than those from malt, since they don't seem to compact
as well when they eventually 
settle out.  Just be careful at racking time.  You might want to delay
your racking a bit to give this stuff a chance to settle
after your primary fermentation subsides.

Cheers,
Rick C.
Newsgroups: rec.crafts.brewing
From: howland@noc.arc.nasa.gov (Curtis Howland)
Subject: Re: foil
Organization: NASA Science Internet Project Office
Date: Mon, 16 Nov 1992 09:04:05 GMT

In article <klumpp-151192134327@alexander.nbp.nwu.edu>, klumpp@casbah.acns.nwu.edu (David Klumpp) Klumpp) (David Klumpp) writes:

|> Does anyone know where I can find the thin, colored foil used on the top of
|> (say, Beck's) bottles?  Of course, red, green or gold would be preferred. 
|> I'm about to begin a search of local art supply stores, so I'll keep the
|> net informed if I find a source.

My local home brewing supply shop carries foils
like those used for champagne bottles near the 
plastic corks and wire tie-downs.

Try that....

Curt
Newsgroups: rec.crafts.brewing
From: afd@bellcore.com (Alex F. Dietz)
Subject: Re: Spoiled malt extract???
Reply-To: afd@bellcore.com
Organization: Bellcore
Date: Mon, 23 Nov 92 20:57:31 GMT


In article 24024@news.nd.edu, ulick@bernini.helios.nd.edu (Ulick Stafford) writes:

>No, no.  Not this again.  Are we about to have botulism revisited so soon
>after the last episode?  I believe the final result of that hashing and 
>rehashing was that malt extract (or indeed, tomatoes) are too acid for
>botulism, but if you're concerned spend $10 on another can.
>

Actually, I'd like to know the answer to the original question as well.
I have six cans, given to me by an ex-brewer, that all have bulges.

-A Dietz
Bellcore, Morristown NJ
afd@cc.bellcore.com
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: rec.crafts.brewing
Subject: Re: Liquer Essence
Date: 20 Nov 92 14:48:26 GMT
Organization: The Meltdown - A Team Star BBS

Well, I don't have the recipe with me, but I have tried Bruce and Kay's Black
Honey Spruce Lager.  I wasn't too pleased with it.  It's okay, and I'm glad I
tried it, but I'll not try it again.

B&K's uses spruce extract, though, not fresh spruce.  I don't know how much
fresh spruce equals one ounce of extract.

Mike Wilson
brewer@meltdown.chi.il.us
Newsgroups: rec.crafts.brewing
From: stewarte@sco.COM (nothing a bullet in the belly couldn't cure)
Subject: Brewers' Bible (was Re: Use of chocolate malt)
Organization: Captain Napalm's Thermonuclear League of Liberty
Date: Fri, 20 Nov 1992 21:55:09 GMT


Joan of Arc was burned for claiming that apohl@unixg.ubc.ca (Derrick Pohl) said:
>According to the bible (i.e. Charlie Papazian's _New Complete Joy of Home
>Brewing_) [...] You've got to get this book.  It's the sacred text and
>lingua franca of North American home brewing - not that it's
>unquestionably right on all things, but it's like the basic text book that
>everybody knows and refers to. 

This had been my impression, also, but I'm starting to wonder.  I
bought & read Papazian's book, then got Miller's _Brewing the World's
Great Beers_ and read that also.  In planning for and making my first
batch (an Old Ale, from a Miller recipe, now in the secondary) I found
that I referred to Miller's book much more frequently than Papazian's.
At least part of that is due to a more accessible format -- I found it
easier to locate specific sections in Miller's book, which makes better
use of bold section headings, etc.  But as I reread Papazian, I found
parts of it a bit annoying -- like his sample brewing notebook entry
("Boy oh boy, am I glad I kept good notes!").

At the risk of starting a holy war, what do folks think about the 
various "bibles" now available?  If you had to throw out all your
brewing books but one, which would you keep?

-- Stewart
-- 
"The same guy who was telling me how Neil Pert was the greatest living
 poet later sanded 1/4" of skin off his fingertips on the belt sander."
				-- bigstar@u.washington.edu
/*  uunet!sco!stewarte  -or-  stewarte@sco.COM  -or-  Stewart Evans  */
From: steve@csufres.CSUFresno.EDU (Steve Mitchell)
Newsgroups: rec.crafts.brewing
Subject: Re: Brewing With Friends
Date: 18 Nov 92 21:14:05 GMT
Organization: California State University, Fresno

In article <1992Nov18.190349.12626@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>In article <1992Nov18.180828.23222@rchland.ibm.com> timfair@vnet.ibm.com writes:
>>
>>>
>>>Anyone for sparrow ale?
>>>
>>>Julie
>>>DISCLAIMER:  All opinions here belong to my cat and no one else
>>
>>Would you boil the sparrow with the malt or dry sparrow it in
>>the secondary?  Sounds like something my dogs could really get
>>into.  Do you have a recipe?
>

Maybe somebody should dig up the "Cock Ale" recipe from
TNCJoHB.

--steve
--
Steve Mitchell / steve_mitchell@csufresno.edu / steve@caticsuf.csufresno.edu
"STUFF: Anything that can be used for homebrewing."  "JUNK: Everything else
you thought could be used for homebrewing, but can't."
Organization: University of Illinois at Chicago
Date: Monday, 16 Nov 1992 13:22:09 CST
From: alan parman <U30585@uicvm.uic.edu>
Newsgroups: rec.crafts.brewing
Subject:    SULPHITING AND BEER YEAST

I have recently tried to start two different batches of cider fermenting.
For the first I used the yeast left from the bottom of my carboy after
making beer.  In the second, I made a starter from a the yeast in a
bottle of the same beer.  The yeast was definitely active in both cases.
In the first it foamed out of the sealed bottle, in the second a
yeast-cider starter was made and was bubbling nicely.  It was a Whitbred
Ale yeast.  When I added these to the cider, nothing happened, even
after several days.  The cider did not have any preservatives.  I added
to the cider 1/8 TBS sodium bisulphite, as well as some thiamine,
ammonium phosphate and ammonium chloride as yeast nutrients.  I've had
no trouble before with similar formulas, but I was using various wine
yeasts.  I also added citric acid, tannic acid, and half a lemon, as the cider
was not very tart.

My question: are beer yeasts more sensitive to sulphiting than are wine yeasts?
Could it have been one of the other ingredients ?  Can I start the ferment by
pouring from one vessel to another several times to drive off the sulphur
dioxide?  I would like to stick with the beer yeast so I'll get a sweeter end
product, since the alcohol should slow the ferment sooner with a beer yeast.

Thanks in advance, AP
From: reb@Ingres.COM (Phydeaux)
Newsgroups: rec.crafts.brewing
Subject: Re: Blackstrap Stout
Date: 15 Nov 92 17:08:52 GMT
Reply-To: reb@Ingres.COM (Phydeaux)
Organization: E 4th St Home For The Overeducated Underemployed - Chicago Div.

In article <1992Nov13.161245.3191@nic.csu.net> steve@caticsuf.csufresno.edu (Steve Mitchell) writes:
>
>I'd like any opinions on the following stout recipe.
>The style is intended to be something of a sweet stout.

Mmmmmm..

>I'm calling it Blackstrap Stout:
>
[ingredients]

Yum yum yum!

>Standard procedures (with the exception of forgetting the
>Irish Moss -- but I don't think that's going to be a real
>big deal :)
>
>I'm worried about the following: 
>
>	1.  I may have used too much black patent and/or
>	    too much chocolate.

You can *never* use too much! ;-)  Darker, Darker, DARKER!

A *real* dark beer is consumed with a *spoon*!

		Let us know how it turns out!

					reb
Newsgroups: rec.crafts.brewing
From: kral@hplabsz.hpl.hp.com (Joseph Kral)
Subject: Re: Interesting idea for removing oxygen from bottles.
Date: Wed, 18 Nov 1992 00:50:23 GMT
Organization: Hewlett-Packard Laboratories Palo Alto,CA

In article <1992Nov17.193552.2686@novatel.cuc.ab.ca> hpeyerl@novatel.cuc.ab.ca (Herb Peyerl) writes:
>
>What he does is follow normal procedure but instead of actually sealing
>the caps, he lets them sit loosely on top of the bottle for a couple of
>hours and then seals them.. He says that in that time the yeast produce
>enough CO2 to push most of the air out... He says he hasn't experienced
>any oxidation problems since he started doing that... I didn't think to
>ask him if he uses any more priming fermentables than normal.... Sounds
>like it may be something to experiment with.
>
>Anyways, I thought I'd pass that on...  Comments?
>

Well, this is not a new idea.  Miller talks about doing this in his book.
How well does it work?  I don't know.  Sounds reasonable to me, so I do it.

Joe.
Newsgroups: rec.crafts.brewing
From: mmanning@icomsim.com (Michael Mannning)
Subject: Re: Blackstrap Stout
Organization: Icom Simulations
Date: Wed, 18 Nov 1992 16:28:15 GMT


>> Maybe he should call it "(Black as) Coal Porter"?

I hate to admit it, but I kinda like it.

I just finished a "mongo-stout" Some highlights are:

a little molasses (not blackstrap)
a little dark bakers chocolate
a little fresh ground coffee
some oatmeal
lots of everything else

I went off the deep end as I made up the recipe. The idea was, I wanted all these flavors but I didn't want any of them to dominate or even be able to pick them out individually. It's DARK, totally opaque. I'm please with how it's turned out and have received unanimous thumbs up (so far). I'll post the exact recipe if any one is interested (I'll have to check my notes).

The point is that it needs a name.
Some current name suggestions are:
Poor-Tar (Yuck)
Jamocha Colonic
Mocha Mud
I'm a little tea pot, short and... (uewwww)
Twist and Stout
I need a better suggestion, I hate to steal "(Black as) Coal Porter" but might if I come up with nothing better.

I'm working on a dopple bock some current name suggestions are:
Bock in the Saddle Again
Bock in the USSR
J.S. Bock
Bock Lobster

I don't like to name recipes until I've tasted the final result.

--
mmanning@icomsim.com
Newsgroups: rec.crafts.brewing
From: gparsons@lunatix.uucp (Greg Parsons)
Subject: feedback/thoughts
Organization: Lexington Public Access Unix. -KY- (606) 253-1481 
Date: Wed, 18 Nov 1992 07:32:12 GMT
Keywords: wheat and lots of crystal!


Hi guys and gals,

 I am looking for some feedback/thoughts on a recipe I thought up tonight.
it is for a wheat beer with lots of crystal malt, all grain, with honey
in it too! I will give the recipe to 'ya, but what kind of yeast should
I use? ale, lager, dry or wyeast? oh well here it is!

1 pnd. malted wheat
3/4 pnd cara-plis dextrine
1 pnd. pale ale 
1/2 pnd. munich dark
1/2 pnd. clover honey
6 pnds. crystal 60L

2 oz. Saaz plugs 60 mins.
1/2 oz. cascade 10 mins.
1/2 oz. hallertauer 5 mins.

add grains to 2.25 gallons water, hold temp 122-125 degs. for 30 mins.
add 1.25 gallons boiling to raise temp to 150 degs. hold for 25 mins.
add heat to raise temp to 158 degs. for 10-15 mins. then do a starch
test.
sparge with 4.5 gallons of 170 deg. water, return to the cooker, add the honey
boiling hops, and water to make 7-7.5 gallons, and start the boil. adding
the other hops at the right times.

well what do you think? will it fly?
I get about 80-83% with my sparge setup that I use, that should give me 
about 1.040-1.042 O.G. IBU should be around 29.7 with the hops I have on
hand right now.
send email, or post it to here.

                  Greg

.sig under reconstruction.

Newsgroups: rec.crafts.brewing
From: mdick@acns.nwu.edu (Matthew S. Dick)
Subject: New Brewpub or micro
Organization: Northwestern University, Evanston, Illinois, USA
Date: Mon, 23 Nov 1992 23:57:02 GMT

I will be attending the Seibel Institute of Brewing Technology sometime within  
the next two years.  I will then  borrow money with an eye toward a  
micro-brewery or a brew pub.  Is there anyone out there who knows approximate  
prices of new, used, or in-place brewing equipment or facilities?  If yor have  
done it, know someone who has, have read about it, or could point me towards  
some adequate literature on the subject please email me at:

msd@courtney.acns.nwu.edu
or
msd@casbah.acns.nwu.edu
or 
msd@wsl.tech.nwu.edu

thank you all very much

matt dick
msd@courtney.acns.nwu.edu
Newsgroups: rec.crafts.textiles
From: sjf@cbnewsl.cb.att.com (susan.j.flaster)
Subject: Fair Isle pattern (gauge)
Organization: AT&T Bell Laboratories
Date: Mon, 16 Nov 1992 13:01:41 GMT
Keywords: now it's too tight

Thanks to all you wonderful netters who responded to
my gauge problem.  Some of you gave me the confidence
to recalculate my pattern based on the gauge "the yarn
wants to be in".  That made a lot of sense.  However,
I had done the swatch in a plain stockinette stitch and
I found that when I began to work in the color pattern
of 2 MC, 2 CC for 2 rows and 2 rows MC, I was knitting
to the original gauge in spite of myself.  As I was
pretty far along in the work, I made an adjustment by
going to a larger needle and increasing a few stitches.

This brought me to the chest of the garment where the
*real* Fair Isle pattern started.  I checked my books
and carefully changed colors and carried the yarn along
the back of the work.  When I was halfway into the pattern,
I stopped and carefully assessed my work.  Imagine my
disappointment to find it was TOO TIGHT.  I guess I need
more practice at this.  (Although I had some bobbins in
my knitting collection, I cannot remember every doing a
color pattern like this)

I'm going to read up on this -- go to the library and
look for Elizabeth Zimmerman's book, Knitting Without
Tears.  I guess I have to rip out my work and start
over.  I guess I'm looking for some encouragement from
others.  Sure glad I'm working on a simpler project at
the same time: it bolsters my confidence.  Sometimes I
feel so inexperienced!  If you have some answers, please
send them email.  I appreciate any advice.

Sue Flaster

-- 
Susan J. Flaster (Sue)                    att!hogpa!sjf
Bell Laboratories, Whippany NJ
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Newsgroups: rec.crafts.textiles
Subject: poncho
Date: 20 Nov 1992 08:00:39 -0800
Organization: Stanford University
NNTP-Posting-Host: morrow.stanford.edu






Hi-

I need a knitting pattern for a poncho.  I had a great one that I
had made and wore for years and it got stolen-it even had a hood.  I
am an experienced knitter so even the most complicated I can do.  If
you have such an animal or know of one in a book please let me know.

Thanks Alma
From: sfenton@carr4.alleg.edu (Sue Fenton)
Newsgroups: rec.crafts.textiles
Subject: felxible-tooth hand carders
Date: 20 Nov 92 14:22:50 GMT
Organization: Allegheny College

I recently attended a Mabel Ross workshop, and saw Mabel's wool cards,  
which have flexible teeth. They were stamped "Hedgehog Equipment", and I  
believe Mabel got them in Britain. Does anyone know where I can get  
flexible-tooth hand cards in the US? 

		--Susan
Newsgroups: rec.crafts.textiles
From: shannah@netcom.com (Teri Miller)
Subject: Re: Copying patterns
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Wed, 18 Nov 1992 22:18:24 GMT

In article <1992Nov18.163125.1268@wri.com> jeffa@wri.com writes:
>In article <If2LZwb0Bwx21Hur9A@transarc.com>  writes:
>
>> My sister is using baby bonnets to decorate her daughters bedroom.  I
>> wanted to cross stitch or embroider a baby bonnet for her, and have searched
>> the stores for a pattern.  I would appreciate any pointers or copies of
>> a pattern to use.
>
>I do not mean to start a flame war or anything, but are you aware that copying  
>a pattern and giving it to someone else is illegal?
>
As stated, this is incorrect.  For example, what if I create my own 
pattern, and decide to simply *give* a copy to someone?  I have made
my own patterns before (a 3D stained glass elephant, for example) and
I cannot imagine any law anywhere that says it's illegal for me to have
given the elephant away, or for me to have given the pattern away.

If you know of one, please feel free to correct me.

I think it's important to keep in mind the legality of one's actions,
but I would find it more valuable to hear about specific statutes, or
references to law books, than vague declarations.

-- 
*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*
Teri Miller                    tmiller@cisco.com -or- shannah@netcom.com
*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*
Newsgroups: rec.crafts.textiles
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Newsgroups: rec.crafts.textiles
Subject: Grateful Dead
Date: 18 Nov 1992 07:18:10 -0800
Organization: Stanford University
NNTP-Posting-Host: morrow.stanford.edu






Sorry if this is posted in the wrong place.

Can someone tell me how to access the bb that has info about the
Grateful Dead.  Someone had written something about this group
before and I can't find it listed in the directory and I want to
find tickets to their concert.

Thanks for any help.

Alma
Newsgroups: rec.crafts.textiles
From: lrfox@silver.ucs.indiana.edu (linda ream fox)
Subject: Re: Loom advice wanted
Keywords: weaving
Organization: Indiana University
Date: Sat, 21 Nov 1992 04:44:08 GMT

I don't do a lot of woodworking, so I can't tell you what to do about the
wooden parts of the loom, but if the heddles are rusty either replace them--
if you can find something the same length--or sand them.  I've been using
a loom with rusty heddles for the past few months and I found out the hard
way that fine yarns can hang up on rough spots on rusty heddles.

LRFOX

Newsgroups: rec.crafts.textiles
From: zkym02@hou.amoco.com (Keerthi Y. McIntosh)
Subject: re: underlining
Reply-To: zkym02@hou.amoco.com
Organization: Amoco
Date: Thu, 19 Nov 1992 18:28:21 GMT

Diana writes:
	The pattern calls for an *under* lining as well as a regular lining and I can't 				 see any reason for this. 
	

I have used an underlining on several garments.  I don't particularily like sewing with it... (it is alot of fabric and at the time I didn't have a rotary cutter and found it hard to match everything up nice and cleanly)  However after the construction of the garment I found it did effect the drape of the fabric.  Underlining gives more "body" to the fabric.  It can be omitted but it will change the drape.  I don't know that the material for underlining is any different than regular lining fabric unless of







 course your fabric is thin.  But I think your local fabric store could better guide you.  I usually think of lining as 1. a cover up for the insides of the garment (e.g. in a jacket) 2. as a alternative to a slip (e.g. in a skirt or a dress)  I might be off in that interpretation.  

Hope this adds some insight.

Keerthi