HDTenEightyP/NetNews huggingface dataset:
From: c9038523@jupiter.newcastle.edu.au (MARK DAVID BUCKLEY)
Subject: Double pitch?
Organization: Uni of Newcastle, Australia
Date: Wed, 18 Nov 1992 01:28:25 GMT

Is it a good idea to do a double yeast pitch to reduce the final sugar content.
I was drinking a bottle of Coopers Dry and the blurb on the front of the bottle mentioned that they pitch twice.  Are there any side effects from doing this?

					Any replies appreciated

					Mark

Newsgroups: rec.crafts.brewing
From: mcvey@mprgate.mpr.ca (Iain McVey)
Subject: Kegging with other than CO2
Organization: MPR Teltech Ltd., Burnaby, B.C., Canada
Date: Thu, 19 Nov 92 18:22:11 GMT

I had a thought the other day, and I am not sure if anyone has tried it.

Can you use different gasses to presurize keg beer?  Specifically, gasses
that do not disolve into the beer like CO2 does.  The first one that comes
to mind is Nitrogen.

Just wondering.... 

-- 
Iain McVey (mcvey@mpr.ca)      | "Join the army, they said, see the next
Software Designer              |  world..." - Carry on up the Khyber
MPR Teltech Ltd.               | "This bottle of whisky is awful.  I'll be
8999 Nelson Way, Burnaby, BC   |  glad when it's done" - One Scot to another
From: operstk@HYDRA.ROSE-HULMAN.EDU
Newsgroups: rec.crafts.brewing
Subject: first lager batch
Date: 23 Nov 1992 15:00:57 GMT
Organization: Rose-Hulman Institute of Technology
Reply-To: operstk@HYDRA.ROSE-HULMAN.EDU
NNTP-Posting-Host: hydra.rose-hulman.edu

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
Newsgroups: rec.crafts.brewing
From: gcohen@mailer.cc.fsu.edu (Gregory Cohen)
Subject: Re: Where to get siphon hose?
Organization: Florida State University
Date: Tue, 17 Nov 92 23:34:22 GMT

In article <1992Nov17.191402.1069@srg.srg.af.mil> culliton@ceres.srg (Tom Culliton x2278) writes:
>
>The subject may be misleading, my questions are a bit more complicated
>than just where to find clear plastic tubing.  Around here I've seen
>tubing at hardware stores, boating supply stores, pet stores, farm
>supply stores, mail order, etc.  Usually it's PVC, sometimes its
>unlabeled, one of the mail order places had polyethylene, ...  So the
>questions are more along the lines of:
>
>1) Is PVC tubing OK?  What about polyethylene?  Others?

Both can be if prepared correctly.  Guppies dont seem to mid the presence of PVC tubing in thei tanks, and they are much more sensitive to poisonous things.

>
>2) What about for high temprature use? (like siphoning hot liquids)

There are special tubings for this, do not expect PVC to be OK.  As a general rule poluethylene is more stable (milk bottles are made of this stuff)

>
>3) How can you tell if the tubing is food grade?  The sales droids I've
>encountered are uniformly useless on this point.  Usually I sniff it to
>see if any volatiles can be smelled, but this is obviously not a
>definitive test.
I don't tell.  I'd look up rubber in my phone book.  almost every town has a rubber dealer that services the various food institutions, and will stock food grade tubing with heat ratings.  My dealer sugested tubing from white silicone.  They are using that at daries near me in their pasturisation process.

>
>4) The immersed outlet end of the PVC tubing I was using for a blow off
>hose turned milky.  What is this from?  (There was a small amount of
>bleach in the water to kill grubbies, but just barely enough to smell,
>less than in some tap water I've encountered.)  The water?  The bleach?
>Something in the blow off?

PVC likes to stick to stuff and discolor.  I'd probably chalk this up to that.

>
>5) Can anybody recommend a reliable source of good, safe tubing?

-GReg Cohen
gcohen@mailer.acns.fsu.edu
+++++++++++++++++++++++++++++++++++++++
Beware of the Fnord or it will eat you.
+++++++++++++++++++++++++++++++++++++++


Newsgroups: rec.crafts.brewing
From: peterm@dtc.hp.com (Sweet Pete)
Subject: questions on malt extracts
Date: Sun, 22 Nov 1992 06:11:36 GMT
Organization: Where No Man Has Gone Before

I'm interested to know what sorts of things go into malt extracts.  I've
read both Papazian and Miller but neither say much except to mention that
they can be obtained in light, amber and dark.  What I really want to know
is what is done to make these color differences.  Does amber extract contain
anything like crystal malt or chocolate malt, for example.  Is it simply the
kiln temperature?

If anyone has some information on this subject I'd love to hear it.  Or
point me to a reference.

Thanks in advance.

	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: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Brewing With Friends
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Tue, 17 Nov 1992 22:43:31 GMT

In article <1992Nov17.181659.18938@llyene.jpl.nasa.gov> julie@eddie.jpl.nasa.gov (Julie Kangas) writes:
>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.

and (4) don't whine when the folks trying to stow their briefcase and coat
in the overloaded overhead locker accidentally dump your luggage on the
floor or on your head - you got what you deserved.

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

That's funny, you don't have a .edu address...
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
Newsgroups: rec.crafts.brewing
From: s1400067@nickel.laurentian.ca
Subject: Sparrow beer?????
Organization: Laurentian University
Date: Wed, 18 Nov 1992 21:31:55 GMT

I must have tuned in too late. I think I missed the Sparrow Ale thing.
Sounds pretty interesting. I thought that Charlie's mention of a recipe
calling for a full roasted chicken was wierd......but a sparrow!!
Wow!! Whoever thought that one up is a genius!!
Finally, a beer I haven't tried yet!

Happy brewing
Greg
From: jmm@scarabz.Corp.Sun.COM (John Morrison)
Newsgroups: rec.crafts.brewing
Subject: Los Gatos Brewing CO - any critiques yet???
Date: 23 Nov 92 22:28:20 GMT
Reply-To: jmm@scarabz.Corp.Sun.COM
Distribution: ba
Organization: Sun Microsystems
NNTP-Posting-Host: scarabz.corp.sun.com



     I heard that they are brewing their own beer and was wondering if 
anyone has some informed opinions on the quality/taste.


John Morrison
Newsgroups: rec.crafts.brewing
From: gregory_b@cubldr.colorado.edu (Brian Gregory)
Subject: Nutmeg
Organization: University of Colorado, Boulder
Date: Fri, 20 Nov 1992 00:57:37 GMT

Hey you holiday ale-ers... I'm fixin up my holiday ale next week and 





would like suggestions about how many nutmegs to add to my secondary.
It'll be a mild ale (no chocolate, maybe 1/4# bl.patent) other-flavored
with honey, cinnamon, and either ginger, orange peels or cloves.

Suggestions either here or at....-- 
***---***---***---***---***---***---***---***---***---***---***---***---
Brian Gregory				|| 'Fall colors seem incongruous
I-net:  GREGORY_B@CUBLDR.COLORADO.EDU	|| with eighty-degree weather,
ECE Graduate Student			|| but maybe it's just all the 
Univ. of Colorado @ Boulder		|| flakes around?'  Boulder life.
From: slndw@cc.usu.edu (Mark Taratoot)
Newsgroups: rec.crafts.brewing
Subject: Flagstaff
Date: 18 Nov 92 09:06:09 MDT
Organization: Utah State University

I am Going to Flagstaff Tomorrow.
Are there any pubs that are a MUST SEE??
I didn't notice any in the pub list that 
was recently posted.

thanks
-toot
-- 

  Mark Taratoot                   * I BRU.
  DoD3323                         * DU U?
  SLNDW@cc.usu.edu              
  Watershed Science                     
  Utah State University                             
Newsgroups: rec.crafts.brewing
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Brewing With Friends
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Tue, 17 Nov 1992 22:41:48 GMT

In article <1992Nov17.203947.15462@bmerh85.bnr.ca> cav@bnr.ca (Rick Cavasin) writes:
>Julie writes:
>
>>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.
>
>You mean eating sparrows is illegal?
>
>Oh oh.

I could be mistaken, but I heard it was one of those 'weird-but-true' 
laws that exist in small town lawbooks.  Something along the lines
of keeping cats on leashes so they wouldn't kill birds.

Anyone for sparrow ale?

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Corona mills
Date: Tue, 17 Nov 1992 05:04:21 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <1992Nov16.163355.10325@noose.ecn.purdue.edu> redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc) writes:
>Well, I finally figured out that I could get a nice even crush from my
>Corona.  The trick is to align the yoke properly before tightening the
>wing nuts on the yoke, adjust the plate spacing, and start crushing.  I was
>able to get a crush that left hardly any grains unhusked with almost no flour.
>Awesome. And I got excellent extraction efficiency, too.

After spending the weekend with my "new" Corona, I can sympathize with the
problems of getting it set "right".  I use quotes because the best one can 
do is compromise between shredding the husks and passing whole grains but
as you have pointed out, it does the job.

I would quibble about two points....  it is anything but "awesome" and using
the term crush is a bit misleading to put it mildly.  Only a roller mill
crushes.  the Corona shreds and grinds.

js

>Tom
>
>


Newsgroups: rec.crafts.brewing
From: ulick@bernini.helios.nd.edu (Ulick Stafford)
Subject: Re: Kegging with other than CO2
Organization: OUC, University of Notre Dame
Date: Thu, 19 Nov 1992 20:23:41 GMT

In article <1992Nov19.182211.17083@mprgate.mpr.ca> mcvey@mprgate.mpr.ca (Iain McVey) writes:
>I had a thought the other day, and I am not sure if anyone has tried it.
>
>Can you use different gasses to presurize keg beer?  Specifically, gasses
>that do not disolve into the beer like CO2 does.  The first one that comes
>to mind is Nitrogen.

Sure.  Draught Guinness is pulled with Nitrogen as are a few other beers, I'm
sure.  The reason Guinness use it, besides being flat, is that it forms
smaller bubbles allowing for a longer lived, creamier head.  On the subject 
of Guinness, can anyone confirm that Guinness on another step down the
road to becoming AH, are ending sales of bottle conditioned beer?  Since,
that nasty takeover shit when Guinness ceased to be a majoirty Irish brewer
to becaome a majority English owned Whisky company, they've been going down
hill.  Soon Guinness will be indistinguishable from strong black tea with
a pinch of vodka, but of course, a creamy head.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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: akerson@deimos.af.mil (Pete Akerson - akerson%srg@uunet.uucp)
Subject: Re: BBC's "Cranberry Lambic"
Organization: Arinc Research Corp.
Date: Fri, 20 Nov 92 21:18:19 GMT



What Sam Adams is selling is "wheat beer flavored by cranberries".

FYI, it has no wheat flavor, and no cranberry taste.
Mostly it tastes like a lightly carbonated vineagar.
However, it comes in a 'bomber' 1pt, 9oz. so at least I have
a use for the bottle.

my $.02
From: eesb2mm@dct.ac.uk
Newsgroups: rec.crafts.brewing
Subject: Re: Kegging with other than CO2
Date: 23 Nov 92 12:39:09 GMT
Organization: Dundee Institute of Technology

In article <1992Nov19.202341.28484@news.nd.edu>, ulick@bernini.helios.nd.edu (Ulick Stafford) writes:
> In article <1992Nov19.182211.17083@mprgate.mpr.ca> mcvey@mprgate.mpr.ca (Iain McVey) writes:
>>I had a thought the other day, and I am not sure if anyone has tried it.
>>
>>Can you use different gasses to presurize keg beer?  Specifically, gasses
>>that do not disolve into the beer like CO2 does.  The first one that comes
>>to mind is Nitrogen.
> 
> Sure.  Draught Guinness is pulled with Nitrogen as are a few other beers, I'm
> sure.  The reason Guinness use it, besides being flat, is that it forms

well, I can't speak for everywhere, but at my work we use BOC Suremix, which is 
a 70% N2/30% CO2 mix. 

As for the head, I have a problem with Draught Guinness in cans. I don't seem 
to be able to get a good head on the beer, and it doesn't cling to the sides of 
the glass. Anyone any idea what is causing this problem? Someone suggested to 
me that it was most probably detergent inside the glass.

-- 
-----

Malcolm MacArthur            eesb2mm@uk.ac.dundee-tech
			     eesb2mm@dct.ac.uk
-----
Newsgroups: rec.crafts.brewing
From: pod@eksignal.kodak.com (Mike Podhorecki)
Subject: HELP.......CATS  MEOW II
Organization: Eastman Kodak
Date: Wed, 18 Nov 92 20:53:52 GMT

I can't seem to ftp over to sierra.stanford.edu to grab the Cats Meow II. Is
there another place to snag it? Can someone mail it to me? The good old ascii
version would be fine.

Thanks,
Mike Podhorecki    pod@eksignal.kodak.com
From: cs_jh@cox.nsac.ns.ca (Dr Jeff Hoyle)
Newsgroups: rec.crafts.brewing
Subject: Re: Those Stubborn stains
Date: 17 Nov 92 11:50:22 GMT
Organization: NS Agricultural College

In article <1992Nov16.225520.44862@kuhub.cc.ukans.edu> laberge@kuhub.cc.ukans.edu writes:
>From: laberge@kuhub.cc.ukans.edu
>Subject: Those Stubborn stains
>Date: 16 Nov 92 22:55:20 CST
>I have recently obtained a used carboy.  The problem is that it has an
>unidentified stain that has so far resisted removal.  I have tried  long
>soaks with bleach, ammonia, and sodium triphosphate (not simultaneously).
>Any ideas?
>Tim LaBerge
>University of Kansas
>


Since you are at a university you should have access to nitric acid.  Try 
20% first.  If that doesn't work go to 40% then 60% then concentrated.  Be 
careful when you do this nitric acid is a powerful oxidizing agent!  Wear 
safety glasses and gloves.  Nitric acid (concentrated) has a habit of 
turning skin a deep yellow-brown colour!!!  All I can say is that 
concentrated nitric acid will remove almost anything from glass!  Just 
remember that it will do a really good number on ANY organic materials - 
including cloth and humans!!  Let me know how it goes.
Newsgroups: rec.crafts.brewing
From: ulick@bernini.helios.nd.edu (Ulick Stafford)
Subject: Re: where's the cat's meow?
Organization: OUC, University of Notre Dame
Date: Mon, 23 Nov 1992 21:53:40 GMT

In article <1992Nov23.172229.42629@ns1.cc.lehigh.edu> cdl0@ns1.cc.lehigh.edu (CONRAD DANIEL LLOYD-KNIGHT) writes:
>Hi all!
>
>I've just started brewing and found this newsgroup. Great fun with lots of
>interesting recipies 'n stuff. Quick question though: Is there an ftp site
>with Cat's Meow II in postscript format? and how big is the file (How long is
>the transfer likely to take)?
>
Catmiow is available from sierra.stanford.edu in pub/homebrew/recipe_book or
something like that.  Each file is around 300 k, I think.

>    Another quick question, now that I'm posting a message anyway.... My first
>batch is sitting in the garage, slowly aging. It's been there for about two
>letting it age a bit more in the garage do? (The temp. in there is around 50
>Far., but drops lower overnight.)

This is about the worst thing you could do with beer.  No beer likes major
tempchanges.  If you must store it in the garage, insulate it.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford,               +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+          Liverpool...never walk alone     +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Newsgroups: rec.crafts.brewing
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Water in San Francisco
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Thu, 19 Nov 1992 15:17:03 GMT

In article <1992Nov19.100542.13362@news.nd.edu> ulick@bernini.helios.nd.edu (Ulick Stafford) writes:
>In general surface waters will be soft but high in chlorine and organics, so
>should be boiled if chlorine is detectable.  Ground waters will be hard,
>but usually low in organics and chlorine - but then you may have a shitty 
>aquifer.  I mean for municipal ground water - which is usually treated to
>remove evils like iron.  Water quality when you have your own well may
>be much worse.

And then deep ground waters will be only moderately hard, but will contain
higher levels of unstable heavy metals, to add a little "sparkle"...
Our city is in the process of adding some shallow wells (less than 200ft)
to mix with the older deep wells, which have radium levels higher than
the EPA allows.  When they're done, instead of 16gr hardness, we'll have
24...  Oh, well.
-- 
Jonathan E. Quist                              INTERACTIVE Systems Corporation
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
        There are many things a person should experience in a lifetime.
       Among them are an infant's first cry, and an infant's first laugh.
Newsgroups: rec.crafts.brewing
From: ibiggs@fox.nstn.ns.ca (Kevin Crawford)
Subject: Re: Blackstrap Stout
Organization: Atlantic Canada Opportunities Agency (ACOA)
Date: Thu, 19 Nov 1992 20:41:06 GMT

 I guess if you were to name your bock now you could call it:

Bock to the future...
sorry
---------------------------------------------------------------------------
|    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)    |
---------------------------------------------------------------------------
From: tretjako@klaava.Helsinki.FI (Juha Tretjakov)
Newsgroups: rec.crafts.brewing
Subject: Homebrew suppliers in Scandinavia or Northern Germany coast
Date: 17 Nov 92 08:00:55 GMT
Organization: Helsingin tietojenk{sittely-yhdistys ry:n opiskelijakerho


  Here in Finland we don't have very special homebrew suppliers. No
specific yeasts, no quality hops or malt, nothing. Only some extract
kits, hop and syrup in same tin can. 

  I'm now looking for good suppliers in Stockholm, Copenhagen,
Hamburg, or somewhere where one can get cheap by sea from Helsinki.
Liquid yeasts, dark malts (or extracts) and quality hops are hard to
find in Finland.

-- 
Juha vaan.
	Juha.Tretjakov@hut.fi ( <== email )
Newsgroups: rec.crafts.brewing
From: srussell@lynx.msc.cornell.edu.UUCP (Stephen Russell,147 Bard,54648,)
Subject: True Story about Cock Ale, was Re: Brewing With Friends
Originator: srussell@snoopy.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Thu, 19 Nov 1992 03:00:29 GMT

From article <1992Nov18.131406.3255@nic.csu.net>, by steve@csufres.CSUFresno.EDU (Steve Mitchell):
> 
> 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."

No fooling, but Wendell Choinsky of Germantown, NY, member of the Hudson 
Valley HomeBrewers (Poughkeepsie and Kingston-based club) has brewed Old
Cock Ale; supposedly it was a barleywine-base and the yeast went to town
on the chicken, reducing it to nearly nothing within a few weeks after he
put it in secondary.  I wouldn't have even come close to believing him,
but he shared the brew with members of that club and several verified it
to me.  He is an awesome brewer and has also made excellent beers using
beef, beans, various herbs, etc., etc.

(Now would _I_ have tried his Old Cock Ale?  maybe his, but no one elses! :-)

STEVE

Newsgroups: rec.crafts.brewing
From: nking@unix1.tcd.ie (Nev's family recipe)
Subject: Re: Hop growing
Organization: Trinity College, Dublin
Date: Mon, 23 Nov 1992 23:12:45 GMT

In digest <y9ePE3zpg@ssc.gov> homebrew@lupulus.ssc.gov writes:


>   I just got a street lamp installed in front of my house.
>I was wondering...  could i grow hops up this pole?  or do they
>need something thinner like a string to twine up?

>   the pole is pine, not metal.

>       aaron

When i was hop picking in kent this sept the little buggers would climb
anything that was near them.  This included the very large poles used a
s supports which are larger than most telegraph poles.

Nev
From: ech@ac.dal.ca
Newsgroups: rec.crafts.brewing
Subject: Re: Corona mills
Date: 19 Nov 92 14:21:14 GMT
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <BxuGrB.Mo1@ddsw1.mcs.com>, arf@ddsw1.mcs.com (Jack Schmidling) writes:
> In article <1992Nov16.163355.10325@noose.ecn.purdue.edu> redfreak@softcopy.ecn.purdue.edu (Thomas Lobonc) writes:
>>Well, I finally figured out that I could get a nice even crush from my
>>Corona.  The trick is to align the yoke properly before tightening the
>>wing nuts on the yoke, adjust the plate spacing, and start crushing.  I was
>>able to get a crush that left hardly any grains unhusked with almost no flour.
>>Awesome. And I got excellent extraction efficiency, too.
> 
> After spending the weekend with my "new" Corona, I can sympathize with the
> problems of getting it set "right".  I use quotes because the best one can 
> do is compromise between shredding the husks and passing whole grains but
> as you have pointed out, it does the job.
> 
> I would quibble about two points....  it is anything but "awesome" and using
> the term crush is a bit misleading to put it mildly.  Only a roller mill
> crushes.  the Corona shreds and grinds.
> 
> js
> 
>>Tom
>>
>>
 

	Just to add a little more quibbling, I might point out here the
problem is semantic, and not physical.  Yes, a roller mill crushes the
grain, and a plate mill grinds the grain.  What both do in their different
ways is to CRACK the grain, and this is what we want.  A roller mill is
nice and efficient, at the moment a plate mill is significantly cheaper and
requires a bit more elbow grease.  Both devices crack the grain adequately.
	So there.

	Ed
Newsgroups: rec.crafts.brewing