HDTenEightyP/NetNews huggingface dataset:
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Re: Cajun cooker for cheap?
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Fri, 11 Sep 1992 21:42:15 GMT

In article <bufbfc.3nc@wang.com> jdr@wang.com (Joe Rolfe) writes:
>us279764@mmm.serc.3m.com (Philip . Miller) writes:
>
>>Okay all you Rocket-Motor-Camp-Cooker users:
>
>>I'm looking for a >100,000 BTU Cajun Cooker/King Kooker type
>>burner and I'd really like to spend less than $50.  Anybody know
>>where I can get one?
...
>others wanted to know about the higher btu burners - i bought a 160Kbtu for my
>brewing needs (it still did not give a rolling boil - i had to boost it with
>4500watt electric element.  now i get a full rolling boil after about 2 hours.
>i wonder if it has something to do with the size of my kettle and the amount 
>of water - oh well :)
...

I already mentioned it to someone in email - but we're due to replace
our 1917 gravity furnace next year.  The gas conversion burner in it
is rated between 30,000 and 300,000 BTU, depending on how you regulate it.
If anyone's _really_ interested, I'll save the naughty bits and offer
it for sale next summer. :')

Oh, it's a wee bit ungainly.  The control box/regulator is about the size
of two bread loaves stacked end to end; the burner itself is a ring about
20 to 24 inches in diameter.  I daresay the thing can probably boil
lead, let alone wort.
-- 
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: bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038)
Subject: Re: German Altbier
Originator: bickham@msc2.msc.cornell.edu
Organization: Cornell-Materials-Science-Center
Date: Tue, 8 Sep 1992 14:33:20 GMT

From article <1992Sep8.125843.23996@pslu1.psl.wisc.edu>, by gorski@pslu1.psl.wisc.edu (Tom Gorski):
> To kick off the '92-93 brewing season, I decided to brew up a facimile
> of a German Altbier.  Normally I brew Lagers, but the temperature of the
> basement proper is more suited to ale right now, and the Lagering refrigerator
> is full of carrots (another story). In fact, this is only my second batch of
> ale ever, with the other being an ersatz Scottish Ale in kit form which I
> brewed as my very first batch.
> 
> Here's my question to any Altbier brewers out there, or folks knowledgable
> regarding authentic German practices:  do I lager this stuff or not?
> 
> Customarily, I treat my Lagers to a secondary ferment of 2-4 weeks (depending
> on gravity), followed by a Lagering period of about 4-6 weeks, prior to
> bottling.
> 
> I can see how this treatment certainly wouldn't *hurt* an Altbier, but
> I would like to know what established practices are used for this type of
> beer.
> 

Tom,
	I just returned from a trip to the Duesseldorf area where I had the
opportunity to taste several altbiers and visit an altbier brewery, where I
had a first hand desciption of the brewing process from the brewmeister.  As
you probably know, an altbier is copper colored with a medium to high hopping
rate, usually with Hallertauer hops.  The hop flavor and aroma in the samples
I tasted ranged from none to low, however the combination of bitterness from
the hops and the malt was sometimes almost agressive.  A two stage
fermentation is employed: the first uses an ale yeast at a temperature of 20 C
and usually lasts 2 to 3 days.  The beer is then innoculated with a lager 
yeast and racked into lagering tanks, where is ferments at 5 C for at least 
3 weeks. 

	So to answer your question, lagering is essential to reproducing this
style, unless you are able to ferment at the lower end of your yeast's
temperature range to minimize the ale character.

Good luck!
	Scott
From: rik.brown%travel@wugate.wustl.edu (Rik Brown) 
Newsgroups: rec.crafts.brewing
Subject: ST. LOUIS BREW PUBS
Date: 12 Sep 92 15:30:00 GMT
Distribution: world
Organization: Travel Online, St. Louis, MO
Reply-To: rik.brown%travel@wugate.wustl.edu (Rik Brown) 

Are there any brew pubs in St. Louis? If so, can you recommend a
favorite?

Thanks. -- Rik
                                     
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re:  Big Brewers (was High Gravity)
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Tue, 15 Sep 1992 19:02:02 GMT

In article 20052@mmm.serc.3m.com, us279764@mmm.serc.3m.com (Philip . Miller) writes:
> Imagine for a minute, that Miller _could_ call water "beer" and they
> marketed it as Miller Mega Lyte.  Who would buy it?  Nobody.

You bet people would buy it!  They're calling it beer, and there's no
ingredients list on the label, therefore it IS beer as far as the
consumer is concerned.  (Thank you, BATF and ABCs nationwide, for some
of the stupidest and most irrelevant laws ever conceived.)

> Even the
> average American beer drinking Joe isn't _that_ stupid.  I mean, he may
> try to use his lawn mower as a pair of hedge clippers and slice off his
> fingers, but his isn't gonna pay $3.50 for a six pack of water...

Tell that to the makers of Perrier, Calistoga, etc.

> So why do American brewers continue to make an insipid product with
> barely any malt or hops flavor?  Because the American public buys
> it.  And apparently they even _prefer_ it! (It's not like they don't
> have access to better beer; Sam Adams, Anchor Steam, Sierra Nevada, and
> a host of imports are relatively easy to get a hold of.)

Keep in mind that A-B (and also Miller, I think) spend more on
advertising than they do on their product.

---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4
          To sight it must ring clear as a bell, it must snap
          in the ear, feel pleasantly sticky between the fingers,
          smell fresh and tempting and taste heavenly.
From: rians@CFSMO.HONEYWELL.COM (Rian Schmidt)
Newsgroups: rec.crafts.brewing
Subject: I need a recipe for a Sam Adams hop infested mutant!
Date: 7 Sep 92 20:49:36 GMT
Reply-To: rians@cfsmo.honeywell.com



Hi...

I just finished a batch of GodKnowsWhatThatTasteIs Ale.  As a matter of fact,
I'm drinking my first bottle right now. :-) :-(  :-|  I can't really decide
what to make of it... I left it at about 65 degrees F for ohhhh... three
                               ^(racked into a secondary)
months, but I thought the concensus was that that would be OK.  Anyway, I
bottled and she went through the usual motions, cleared up after about a week,
and has carbonated nicely.  So, I drinking it anyway.  No worries.  You can't
DIE from funny tasting beer can you?  On to the point of this here posting...

I'm a hophead.  I admit it.  That smell when you dump the little devils into
the boil... it's SO fine.  So, I'd like to get a mostly extract Sam Adams /
Pete's Wicked Ale dark/amber with a substantial hop aroma.  Anybody know
what I'm talking about?
Please e-mail 'cause I can't stand the noise on this here channel.  I read the
digest, but the group itself takes too long.

Thanks for your help ahead of time.

Rian
--
Rian Schmidt - rians@cfsmo.honeywell.com

Honeywell Commercial Flight Systems
Minneapolis Operations
From: sbeitzel@wet.UUCP (Stephen Beitzel)
Newsgroups: rec.crafts.brewing
Subject: Re: Brewing Questions... Any Answers Out there?
Date: 4 Sep 92 20:56:51 GMT
Organization: Wetware Diversions, San Francisco

In article <1992Sep4.140943.8071@lth.se> kurt@dna.lth.se (Kurt Swanson) writes:
>sstrong@kean.ucs.mun.ca writes:
>>4) Lastly, I have heard of a clarifying powder you add at brewing 
>>time.  Aprox 1/2 tsp disolved and boiled per 5 gal. brew.  What is 
>>this stuff, and does it work?
>
>Probably carrageenan or gelatin, since it is boiled.  I think it works.


My local brewshop provided me with a packet of stuff called
sparkolloid.  The guy at the shop says that it's just powdered Irish Moss,
which is, in turn, not really moss, but seaweed.  Anyway, it precipitates
out and takes a lot of the big particulates with it.  It is added to the
boil during the last 5 minutes.  I am not sure what carrageenan is.  Is it
the same stuff?
-- 
Stephen Beitzel  -- sbeitzel@wet.com   | "Life is Pain,   |
"Ownership of the above opinions       | and love is a    |  "Relax."
depends solely on how offended you are | Lie."            |  J. Burton
by them."                              |   R. Sarbacker   |
Xref: sparky rec.crafts.brewing:5448 alt.beer:5336
From: skibo@florida.wpd.sgi.com (Thomas Skibo)
Newsgroups: rec.crafts.brewing,alt.beer
Subject: Re: Bay Area Brewpubs
Date: 11 Sep 92 17:23:17 GMT
Organization: Silicon Graphics, Inc.

In article <JAD.92Sep10212606@pimlico.nsa.hp.com>, jad@nsa.hp.com (John Dilley) writes:
|> 
|> 	Are there any bay area brew pubs serving Pete's Wicked on
|> draught?  I'd sure love to give it a try.  I like the bottled Pete's
|> pretty well (my favourite however is closer to true English ale which I
|> continually attempt to brew myself).  Thank you,
|> 
|> 			 --       jad       --
|> 		      John Dilley <jad@nsa.hp.com>

I just got off the phone with Pete's Brewing Co.  I asked where I could
get Pete's Wicked Ale on tap in downtown Palo Alto.  They told me that
Ramona's Pizza (Ramona just south of University) and Fanny & Alexander's
(Emerson just north of University I think) have it.

-- 
---
Thomas Skibo
skibo@sgi.com
Newsgroups: rec.crafts.brewing
From: mgm2731@zeus.tamu.edu (Mike 'Vogon' Margolis)
Subject: Cinnamon Ale
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University, Academic Computing Services
Date: Sat, 5 Sep 1992 21:59:00 GMT

Does anyone have a good recipe or a 5-gallon batch of all-grain cinnamon beer. 
I recently had a beer that had a touch of a cinnamomn lavor and thought it was 
very good (it was Young's Ram Rod). I imagine that any cinnamon beer should be
on the order of a pale ale with just a light hopping. Thanks

 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
 |   Michael G.Margolis     | "You say the hill's to steep to climb (climb it)|
 |   MGM2731@sigma.tamu.edu |   You say you'd like to see me try (climbing)   | 
 | 			    |    You pick the place and I'll pick the time.   |
 |   Pink Floyd, "Fearless"-=>    And I'll climb the hill in my own way ...   |
 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: ech@ac.dal.ca
Newsgroups: rec.crafts.brewing
Subject: Re: "Dry" Beer?
Date: 9 Sep 92 13:00:30 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <Bu9wCv.7Gs@wrs.com>, gak@wrs.com (Richard Stueven) writes:
> In article 23584@nmsu.edu, trodgers@nmsu.edu (Thomas Rodgers) writes:
>>> ...The answer that I got was that the dry in beer is the same as the
>>> dry in wine...
>>
>>Having never brewed wine before, I don't know all of the facts here,
>>but it is my understanding that the "dry" flavor comes in part from
>>the addition of Acid-Blend to the mix (I remember reading this
>>somewhere in Papazians CJOHB 2ed, but I don't have it handy).
> 
> Nope...the first answer is the correct one.  "Dry" is the opposite of
> "sweet"; that is, "dry" means higher in alcohol content and lower in
> residual sugars.


Actually, "dry" does not mean higher in alcohol, although some commercial
dry beers are.  According to Miller, the alcohol actually imparts some of
the sweetness.  To brew a DRY beer at home, stick to low OG, highly 
fermentable pale coloured worts.  Once you have achieved a dry beer that way,
then start trying to boost the ETOH.  I find honey a good additive to 
boost OG without adding sweetness to the end product, and it doesn't have
quite same cidery flavour that dextrose can give.


	Ed

////////////////////Drink noise, make beer\\\\\\\\\\\\\\\\\\\\\\\\
From: devine@olympus.CS.Berkeley.EDU (bob devine)
Newsgroups: rec.crafts.brewing
Subject: Re: aluminum brew kettle
Date: 11 Sep 92 19:25:41 GMT
Organization: University of California, Berkeley
NNTP-Posting-Host: olympus.cs.berkeley.edu
X-Newsreader: Tin 1.1 PL3

While aluminum has been discovered in greater than normal amounts
in brains of Alzheimer patients, the causal link has not been proven.
It is nearly impossible to eliminate contact with aluminum in today's
environment - anti-perspirant sprays have it, nearly all beverage cans
are aluminum, some kegs of beer are aluminum, and many restaurants use
aluminum even for high acid foods.

To put everyone into non-relaxed mode, a recent epidemological survey
of old men indicts high iron levels as a possible agent in causing
heart attacks.  The thinking is that up until menopause, the rate of
heart attacks in men and women is roughly equal but after the age of
menopause in women, men are more likely to suffer from heart attacks.
There is a great deal unknown here: effect of aspirin on heart attack
reduction, lifestyle differences, etc.

Let's see ... can't use aluminum (possible Alzheimer link) or iron/steel
(possible heart attack link), I guess that leaves Tupperware!  ;-)

Bob Devine
From: blyler@tecsun1.etl.army.mil (Todd Blyler)
Newsgroups: rec.crafts.brewing
Subject: aluminum brew kettle
Summary: effect of aluminum on mash
Keywords: aluminum
Date: 8 Sep 92 16:17:38 GMT
Organization: U.S. Army Topographic Engineering Center, Ft. Belvoir, VA.

What might be the effect of using an Aluminum stock pot for mashing and brewing
as opposed to stainless ? They are often much cheaper....


Todd Blyler
blyler@tec.army.mil
From: liam@brewich.hou.tx.us (Liam)
Newsgroups: rec.crafts.brewing
Subject: Re: aluminum brew kettle
Date: 15 Sep 92 16:16:12 GMT
Organization: The Brewer's Witch BBS, +1 713 272 7350, Brewich.Hou.TX.US

> 
>         Thats interesting. Last year it was reported that
>         burning Teflon at high temps[way above 300F] would
>         produce a kind of lethal gas. It was suggest this
>         would be a cheap and easy agent for certain
>         countries.
>         Nick
> 
> *****************************************************************************
> I drink Beer I don't collect cute bottles!
> zen%hophead@canrem.com
> *****************************************************************************

        Actually, teflon goes to gas at approx. 700 degrees F. And it's 
not quite that lethal I've had the "teffies" before it don't killya in 
small doses...it just makes ya want to feel good enough to die. Although, 
I suppose it could be lethal if you got enough of it in your sytem, it 
would take a lot though over a course of about five minutes or so. As to 
being used as a chemical weapon it could incapcitate a great many people 
before it was detected (no smell or taste as well as being colorless)
                                                Liam

------------------
liam@brewich.hou.tx.us (Liam)
(Alternate) liam%brewich@lobster.hou.tx.us
Origin: The Brewer's Witch BBS -- Houston, TX -- +1 713 272 7350
     "Silence is the voice of complicity" - Vote Early, Vote Often!
Newsgroups: rec.crafts.brewing
Newsgroups: rec.crafts.brewing

>I was going to use about 5 lbs of cherries for a 5 gallon batch.  If I
>were to use this cherry juice instead, how much would be approximately
>equivalent?  Has anyone out there used the juice before?  Also, are there
>any clarifying agents needed when you use fruits (or juice) in beer?  I was
>going to add this to the secondary for a week or so...

I've tasted beer that included apple juice as an adjunct,  and was really
surprised at how good it was.  I don't have any idea how much juice he used,
but I'd hazzard a guess that a couple cans of concentrate might be
reasonable.  I'd add it just before the end of the boil, unless you can
somehow be assured that the juice won't add any contaminants.
Newsgroups: rec.crafts.brewing
From: gummitch@techbook.com (Jeff Frane)
Subject: Women DO TOO Brew!
Summary: Where have you boys been?
Keywords: Women Beer Ale Brewing Wake-Up
Organization: TECHbooks of Beaverton Oregon - Public Access Unix
Date: Tue, 8 Sep 1992 20:56:33 GMT

Having been out of touch for a couple of weeks, it took me time to run
across this thread.  Everyone seemed to be operating under the
assumption that it was true that women don't brew and looking for
explanations of same or lamenting it.

Women certainly do brew.  A significant number of the entries in the
Oregon State Fair competition are brewed by women -- or anyway people
with suspiciously women-sounding names, for example).  When I started
brewing, a few years back, Byron Burch's big rival for Homebrewer of the
Year was Nancy Vineyard (who happens to be married to BB).  When I teach
a homebrewing class, somewhere between 1/3 and 1/2 of my students are
women.

Here in Oregon we have one professional woman brewer, Teri Fahrendorf,
who just happens to be very good at it.

So, maybe the question really is: if women brew, how come they don't
join homebrew clubs?  If this is the question, it's time to show up at a
meeting of the Oregon Brew Crew (VP:female), which always has a good
turnout of women; the annual spring competition held in Corvallis has
been run by a woman for several years.

Something wrong with this hypothesis too.

Jeff Frane

-- 
gummitch@techbook.COM  Public Access UNIX at (503) 220-0636 (1200/2400) 


Newsgroups: rec.crafts.brewing
From: binkley@boulder.Colorado.EDU (Jon Binkley)
Subject: Re: Kristallweizen too clear
Organization: University of Colorado, Boulder
Date:  9 Sep 92 18:08:04 GMT

ulick@angelico.helios.nd.edu (Ulick Stafford) writes:

>I bottled a Weizen last weekend and am a little worried that there is not
>enough yeats for priming.  There is no yeast in the bottle bottoms.  I
>am assuming in the best no worrying tradition that there are a small
>number of viable yeast cells and they will eventually prime the beer, but
>is it possible that mere settling could have removed all yeast.  I used
>the Wyeast Bavarian.

There's no way ALL the yeast could have fallen out.  It may take longer
than normal, but you'll get carbonation (assuming you added priming
sugar/malt!!).

Jon
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: rec.crafts.brewing
Subject: O'Doul's (Was Re: "Dry" Beer?)
Date: 8 Sep 92 21:59:50 GMT
Organization: Banshee Brewing

Speaking of gimmicked American ricewater, check out this back label off
a bottle of O'Doul's (Budweiser's non-alcohol brew).

	"O'Doul's starts as a fine premium beer, fully brewed,
	FULLY FERMENTED [emphasis theirs] and cold-aged,
	using only the finest natural ingredients."

Right, so here's the Big Question: HOW DO THEY GET THE ALCOHOL OUT??

	- Leigh Ann


Leigh Ann Hussey                                      leighann@sybase.com
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
From: jmm@scarabz.Corp.Sun.COM (John Morrison)
Newsgroups: rec.crafts.brewing
Subject: And another thing - more brew!!!
Date: 9 Sep 1992 17:37:05 GMT
Organization: Sun Microsystems
Distribution: usa
Reply-To: jmm@scarabz.Corp.Sun.COM
NNTP-Posting-Host: scarabz.corp.sun.com


     I also had some great Amber at the Calistoga Inn, Restaurant and Brew Pub
in Calistoga CA.  I was not aware that they brewed beer, but it was great stuff.


John Morrison

PS:  Does anyone know if there are some brew pubs in the Bodega Bay area of
the Calif. Coast??  I heard that the little town of Jenner has some nice
"places", but do they have BREW!!!!!
Xref: sparky rec.crafts.brewing:5283 alt.beer:5230
From: zen@hophead (Nick Zentena)
Newsgroups: rec.crafts.brewing
Subject: Re: First all-grain brew a disaster (comments and questions)
Date: Mon, 14 Sep 92 09:32:25 EDT
Reply-To: zen%hophead@canrem.com (Nick Zentena)
Organization: The Hop Head Saloon

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

> cav@bnr.ca (Rick Cavasin) writes:
> :       3) Perform upward temperature adjustments by decoction (drain some
> :          of the mashwater, bring it to a boil, pour back into the
> :          mash, and stir)
>  
> I like step (3).  I get the feeling that people just dump in the water and
> hope for the best.  I suppose I should read Papazian's book just to know
> ;what it is the world has been nurtured on.

        You could try Noonans Lager Book. The back includes
        a discussion on Infusion Mashing. It's fairly easy
        to do. You shouldn't have any problems with the
        right equipment.
        Nick

*****************************************************************************
I drink Beer I don't collect cute bottles!
zen%hophead@canrem.com
*****************************************************************************
Newsgroups: rec.crafts.brewing,alt.beer
From: us267384@mmm.serc.3m.com (Steven M. Anastasi)
Subject: Re: Coors & High-Gravity Brewing (long)
Organization: 3M - St. Paul, MN  55144-1000 US
Date: Thu, 10 Sep 92 15:38:52 GMT

From article <BuC02s.36u@wrs.com>, by gak@wrs.com (Richard Stueven):
> In article MFI@cmptrc.lonestar.org, tom@cmptrc.lonestar.org (Tom Evers) writes:
>>In article <Bu9q60.4Fs@wrs.com> gak@wrs.com writes:
>>>I don't drink either of these beers, and I can't even think of a good use for them.
>>>
>> You keep them in your 'fridge so that your friends that don't appreciate good
>> beer will not drink your good beer.
> 
> Nah, I've got all my friends trained...they _all_ appreciate good beer!
>

I've got friends that think they will lose weight if they drink light
beer.  One guy insists on light anything.  He brought over a 12 pack
of Coors Light one night (I always appreciate beer bringers).  He
drank a couple and left the 12 pack.  A couple days later I tried
one.  YUUUUUUUUUUUCKKKK OOOOHHH.  It tastes like soapy water or
something.  The beer left such a foul taste that I rinsed my mouth
a cracked a homebrew.  NO ONE can say that they buy Coors Light
because it tastes good.  Eee gads.  Drink a couple shots of 
Windsor and get it over with.  I put the remainder of the 12 pack in
the basement for future visits or for cooking brauts.

-- 
Steve Anastasi	
smanastasi@mmm.com
St. Paul, Minnesota
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Culturing Dregs/Wyeast Wheat
Date: Mon, 14 Sep 92 13:13:30 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


So I've got yet another strange plate to look at.  I poured the dregs
of a brew made with Wyeast 3056 onto a plate.

A previous poster reported both smooth white and yellowish brown colonies.

I am observing smooth white (looking like normal yeast) and two types
of yellowish brown colonies.  One is smooth and shiny.  The other
is radially striated, looking like the patterns in a human iris.
There are about equal numbers of both types of yellowish colonies,
and both have similar growth rates.

The beer tasted fine.  It was a raspberry wheat beer made at fairly
high temperature, but the clove aspect was minimal.  It had been in
the bottles for about 3 months so if there was an infection it wasn't
drastic.

I'm preparing starters from each type of colony ... any comments you
folks may have are welcome.

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
v   v  sssss | Certified Guru: all-grain brewing,| 2102 Ryan's Run East
 v v  s   s  | C, synthesizer comp & arranging,  | Rt 38 & 41
  v    sss   | photography. Also not a bad cook. | Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----