HDTenEightyP/NetNews huggingface dataset:
From: nicholas@brazil.psych.purdue.edu (Jeffrey Nicholas)
Newsgroups: rec.crafts.brewing
Subject: re:paulaner
Date: 27 Aug 92 20:32:59 GMT
Distribution: usa
Organization: Purdue University


With regard to chris casey's desire to avoid wheat beers like hefe-weizen,
i'd like to take this opportunity to educate rather than flame.

  Berliner Weisse is "white beer" from Berlin.  It is brewed from mash that is 3/4 malt and
1/4 wheat.  The use of wheat produces an astringent refreshing palate which is
charactersitic of wheat beers.  Weizenbeer is the wheat beer of Southern 
 Germany.  An example is Paulaner Hefe-Weizen.  This is different from Berliner- Weisse.  Compared to Berliner Weisse, the result is  a fuller-bodied, more
potent beer.  Weizenbeer is often drunk with a splash of lemon juice, although
I strongly prefer it without the lemon.  Following is a list of other wheat
beers you are likely to encounter in the states.  You really should try to 
develop a taste for them.  They are different, but if you ease yourself into
it you might find that with familiarity comes an appreciation for wheat beer.
I didn't like my first one either.

Wheat Beers
Anchor Wheat (USA)
August Schell Weiss (USA)
Ayinger Export Weissbeer (GER)
Ayinger Heffe Weissbeer (GER)
Ayinger Ur-Weizen (GER)
EKU Weizen (GER)
Kindl Berliner Weiss (GER)
Paulaner Hefe Weizen (GER)	
Paulaner Weizen (GER)
Paulaner Weis'n-Marzen (GER)
Schultheiss Berliner-Weisse (GER)
Spaten Club-Weissbeer (GER)
Wittekop Biere Blanche (BELGIUM)
From: hhaas@RAIL9000.gatech.edu (Harry P. Haas)
Newsgroups: rec.crafts.brewing
Subject: Re: sterilization with a microwave?????
Date: 30 Aug 92 16:30:24 GMT
Organization: Georgia Tech Research Institute

In article <BtLn5D.Gu7@wrs.com> gak@wrs.com writes:
>In article 17enr6INNn7t@darkstar.UCSC.EDU, wolfgang@cats.ucsc.edu (Robert F Dougherty) writes:
>>
>>Can a microwave be used for sterilizing smallish, non-metallic items?
>
>This was covered pretty well in HBD a while back.

I'm sorry I missed this  . . I've been microwaving since my first batch.

>The "final" (ha!)
>outcome of the discussion and experiments was that for a microwave to
>significantly affect an object, the object must be at least as big as
>the microwave's wavelength.  Bowls of soup are big enough; bacteria on
>the surface of a test-tube are not.

I tend to disagree.

Before I started brewing, I had heard a modern wives tail that if one
microwaved a gallon of milk for only 20 sec., the life of the milk would
be extended.  Since I love milk but hate going to the store, I tried it.
It appears to work for me. So . . 

When I started brewing, I microwaved everything.  I rinse everything
with water, leaving it damp, and microwave it for 30sec to a minute
depending on how massive the object is.  I also microave all my water
in gallon containers for one minute.

How do I know it works?  Well, I don't.  But I've only had ONE batch go
bad on me and I KNOW what went wrong with that one.  So there is no
evidence that it does NOT work.  And the milk thing inplies that it
should.  The theory is that bacteria is primarily on the surface, and
although the mass does not get hot, the surface, on a micro level,
does.  Seems reasonable.

>gak

On water . . . What is the concensus on methods for removing chlorine?
I also have a salt-water tank, and every time I use Stress Coat (de-
chlorinizer with aloa) I ponder adding a bit to my brew water.  I live
in a rather large city with heavily chlorinated water, and sometimes
have batches that struggle to reach complete fermintation.

Any Thoughts on either subject?

hh
--
Harry Haas  GTRI/RIDL/SB    |    Georgia Tech Research Institute
Research Engineer II        |    225 North Ave.
hh2@prism.gatech.edu        |    Atlanta Georgia, 30332
"I know engineers . . . . they *love* to change things"  - Bones
From: cpalmer@ohstpy.mps.ohio-state.edu
Newsgroups: rec.crafts.brewing
Subject: wort coolers and Bernoulli
Date: 28 Aug 92 11:55:51 EDT

In HDB #953, SStiegler writes that as air enters a smaller diameter pipe, 
it's temperature drops.  He equates this to water in a wort-cooler.
This is a false equality.  Ait is a compreeible substance.
Water is not.  The compressibility of air is what causes this temperature
drop.  Water will not exhibit this property.
The compressibility or air is why it can not be used in hydralic systems and
why water or other incompreeible liquids are used in hydralics(spelling?)

(I just noticed a typo, two lines up- compressibility OF air- not or)

Just a little knowledge I do remember from my thermodynamics class.

So don't despair- and don't worry about pipe sizes. 
 Good luck with your wort-coolers, mine works nicely, yours can too!

		hris
 
Newsgroups: rec.crafts.brewing
From: cav@bnr.ca (Rick Cavasin)
Subject: Re: Recant: Hops floaters smothering fermentation
Reply-To: cav@bnr.ca (Rick Cavasin)
Organization: Bell-Northern Research Ltd.
Date: Thu, 03 Sep 92 13:16:32 GMT

In article <dickson-020992145140@130.13.155.96>, dickson@mbir.mnet.uswest.com (Steve Dickson) writes:
|> In article <dickson-310892143235@130.13.155.96>,
|> dickson@mbir.mnet.uswest.com (Steve Dickson) wrote:
|> > 
|> > 
|> > Last week i put up a batch of munich gold, which i hopped with some nice
|> > fresh Eldorado Canyon wild hops. Two days later, and still no bubbling in
|> 
|> [babbling deleted...]
|> 
|> 
|> Got some replys in the mail politely telling me I'm crazy to ferment
|> without straining. Why wouldn't you want your hops to stay in  (other than
|> the smothering thing)?? It's never hurt before with dried hops.  
|> Hmm.........

Whole hops could clog your blowoff.  If you use a primary of a size such
that the krausen never reaches the top (say a 34litre demijohn), this would
not be a problem.  I hate straining hops.  I fail to see how the hops could
possible 'smother' the yeast.  Once active fermentation begins, the hops
will not be stationary.  I've left both pelletized and whole hops in the
primary with no noticable ill effects.

Cheers,
Rick C.



|> 
|> Noch ein Prost....  Steve
Newsgroups: rec.crafts.brewing
From: akerson@deimos.srg.af.mil (Pete Akerson - akerson%srg@uunet.uucp)
Subject: Re: Brew Supplies in Columbia Md.
Organization: ARINC Research, Corp.
Date: Mon, 31 Aug 92 21:24:12 GMT



In Ellicot City, the wine shop accross from Leidig's.

Q: where to get sacks of grain 'round here ?


--
Usually Reply-to: akerson%srg@uunet.uucp
Internet: akerson@srg.af.mil@uunet.uucp
Uunet: uunet!srg!akerson
Milnet: akerson@srg.srg.af.mil     maybe ...
Newsgroups: rec.crafts.brewing
From: nielsen@mailhub.scf.lmsc.lockheed.com (John Nielsen)
Subject: Re: Why Don't Women Brew?
Organization: LMSC Santa Cruz
Date: Thu, 27 Aug 92 13:56:33 GMT

In article <1992Aug26.142410.3221@aio.jsc.nasa.gov> slamb@milp.jsc.nasa.gov (Sean C. Lamb 335-6669 Loral) writes:

>In article <1992Aug24.222006.58370@cc.usu.edu>, slk6p@cc.usu.edu writes:
>|> I have a general question:
>|> 
>|>     Why is it that almost all homebrewers are guys?  The only women
>|> brewers I know of only brew by helping their man.....
>I've known a couple of women brewers.  In fact, there's a woman in the
>Foam Rangers here in Houston who makes some kickin' Imp. Stout.
>Anyway, what bugs me is that brewing is womens' work.( :^) ) It's just in
>the last 250 years or so that they've dropped the ball.  Mr. Alan Eames (sp?)
>in one of the last issues of _All About Beer_ recounted a trip to the 
>mountains of Peru (I Think it was Peru) to track down the indigenous
>brews.  There, all beer is brewed by women, and they laughed at the 
>thought that men would brew.

>I guess it's just been since the industrial revo. that men ahve gotten
>into the brewing act big-time.  Anything to slake their avarice...

>This has all the makings of an interesting thread.

>P.S.  I started the above without looking ahead at the articles that have
>already been posted as follow-ups.

>I think the diversification of the types of people interested in beer will
>only occur concurrently with the diversification of the types of beer
>that are known by the general public.  I guess what I'm saying is
>that we need to be evangelical about beer as much as we are evangelical
>about brewing your own.

>Another thing that might attract a more culturally diverse interest in
>brewing would be the diversification of the types of beverages included
>in the "brewing" pantheon.  The inclusion of Sake' in the recent
>AHA nationals is such a step.  The beverage that is currently identified
>with the term "beer" by most people is definitely a result of European
>tradition.  I guess this is the result of rise of religions that frown
>upon the consumption of alcohol in the parts of the world that brewing is
>thought to have originated.

>It is sad to think that the making of Sake' - a centuries-old art like
>the brewing of european-style beer - is prohibited in Japan.  Just another
>instance of trading tradition and culture for money and markets.





>------------------------------------------------------------------------------- 
>(really neat .sig compressed to save 
>       bandwidth) --------------------> `
>Sean Lamb (slamb@milp.jsc.nasa.gov)
> 

On a recient tour of Anhieser-Bush in Fairfield Calif. the brewmaster is a 
man. He has two asst. brewers one of which is a woman, and yes brewing in 
the days of ole was always done by women.

HOPPY BREWING

JOHN
From: djh@osc.edu (David Heisterberg)
Subject: Re: brewpub in DC!
Keywords: DC washington brewpub
Organization: The Ohio Supercomputer Center
Date: Sun, 30 Aug 1992 19:54:55 GMT

In article <1992Aug28.184237.20698@access.digex.com> holland@access.digex.com (Brian Holland) writes:
>In article <simmon.715013898@maxwell> simmon@eeel.nist.gov (Eric Simmon) writes:
>>I heard from a friend that there is now a brewpub in Washington
>>DC.  Anybody know anything more about this?  All I know is
>I can't remember the name of the place, but it's on New York Avenue
>where it hits 10th and H.

Capitol City Brewing, perhaps?  It's next-door to the Convention Center.
I was just there this past week.  They've only just opened and aren't
even serving their own beer yet, but they carry some from, I think,
Dominion Brewing Co.  There's not really enough seating capacity, and
they play loud rock music, but it's worth checking out.
-- 
David J. Heisterberg (djh@osc.edu)       What men value is not rights
The Ohio Supercomputer Center            but privileges.
Columbus, Ohio                             -- H.L. Mencken
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Alewives: the person and the fish
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3
Date: Wed, 2 Sep 1992 14:44:25 GMT
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.

dmiller@rodan.acs.syr.edu (Daniel Miller) writes:
: A person referred to as an alewife is the woman who used to brew all
: the beer in the old days.  An alewife (the fish) is the fish that comes
: into the rivers to spawn at a particular time of the year.  The alewife
: (the person) would catch lots of these fish to add to a special batch
: of beer brewed once a year.  When the fish started to run upstream,
: the local people would rejoice by singing 'The Alewives' fish are here!'
: As with many other words, the name of the fish was truncated to simply
: 'Alewife'.  Really.  I know this stuff. I'm a fisheries biologist :-).
:

It never ceases to amaze me what one can learn through dillingent reading of
this forum.

js
Newsgroups: rec.crafts.brewing
From: smith@panther.adelphi.edu (Jim Smith)
Subject: Re: god please don't flame me...
Organization: Adelphi University Swirbul Library
Date: Fri, 4 Sep 1992 18:54:35 GMT

In article <1992Sep1.202606.13997@worldbank.org> aki <aki@atlas.worldbank.org> writes:


>I REALLY feel stupid for asking this question but..
>just what _exactly_ is a carboy?  I noticed in
>a previous post that someone mentioned they
>bought a whole bunch of stuff from a local
>homebrew shop for $44 including a carboy and
>I've seen lots of discussions mentioning carboys.
>Is this something I need?  Does it replace
>bottles? Gawd I feel stupid...please don't
>laugh at me..I'm new at all this...:-( ...

>-aki

Carboy?  Isn't that the guy who valet parks my Nova for a $2 tip when I 
go to expensive restaurants?  [And when I leave, to get my money's worth, I 
tell the carboy: "Mine's the Jag."]
Newsgroups: rec.crafts.brewing
From: arnett@unixg.ubc.ca (Bill Arnett)
Subject: Re: sterilization with a microwave?????
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Wed, 2 Sep 1992 18:46:51 GMT

In article <binkley.715448572@beagle> binkley@boulder.Colorado.EDU (Jon Binkley) writes:
>>The rinsed, non-microwaved flask should be a microbial zoo.

This could be your mistake.  Why is it *certain* to be a microbial zoo?
Perhaps it was already sanitary.  Chlorinated tap water could be free
of contaminants.  Also, any trace chemicals in the flask *could* inhibit
the growth.

Next time, why don't you try cleaning the flasks thoroughly, autoclaving
them, and then rinsing 2 of them with *contaminated* water.  That would
provide a better control since they should be *equally* contaminated
rather than just unsanitized.

But since there are (supposedly) reams of scientific evidence proving that
microwaves are unable to kill the bacterias which are found in ground beef,
I see no reason to expect them to kill *all* bacteria (and other stuff) on
brewing equipment.

I've also seen a cockroach survive 1 minute on high.  What does this prove?
Probably nothing, but if an insect can survive apparently unharmed I
wouldn't trust it to kill microbes.  Of course, it *might* have been
a healthier cockroach *after* it's dose of radiation..... :-)
	   
Bill.

PS: no it wasn't me trying to kill the cockroach.  It was a roommate.  I
    stuck to simpler and quicker methods.


-- 
Bill Arnett                            Internet: arnett@unixg.ubc.ca
Newsgroups: rec.crafts.brewing
Subject: Re: Exploding bottles:should I run for cover?
From: charlto@ubitrex.mb.ca (Mike Charlton)
Date: 28 Aug 92 14:13:14
Organization: Ubitrex Corporation, Winnipeg, Canada.
In-reply-to: carruth@mksol.dseg.ti.com's message of Fri, 28 Aug 1992 14:07:14 GMTLines: 14

I've had exploding bottles exactly once (I was making ginger-beer and
naturally carbonating it).  To give you an idea how dangerous it is, I
had bottles hit the ceiling!  One bottle even got a small hole in the
bottom, rocketed out of it's box and landed in another box 5 feet away.
It took me months to find it because the bottle cap was still on it.
To defuse the situation, I put on a very heavy parka, goggles, and gloves
and carried the unexploded bottles out into the yard (it was 30 degrees
below zero).  After they froze, I opened them all up and poured the
ginger beer out.  Since then, I have changed my pop making practices to
include a freeze (to kill as much of the yeast as possible) and rebottle.
I also always use plastic bottles.  This has a side benefit of getting
rid of the sediment.

      Mike
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: WOW! first mash.
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
Date: Sun, 30 Aug 1992 15:37:09 GMT
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.

In article <1992Aug28.114059.7186@ac.dal.ca> ech@ac.dal.ca writes:
>
>Brothers and sisters, I have seen the light!  It is Grain Brewing!  I made
>
Congratulations and welcome to the club of enlightened home brewers.  That
beer will only get better with time.

It's postings like yours that will encourage other to make the plunge.

js
	Ed
Newsgroups: rec.crafts.brewing
From: bcronk@bnr.ca (Bryan Cronk P125)
Subject: Re: Hops in the primary
Organization: Bell-Northern Research, BNR-RTP 
Date: Thu, 03 Sep 1992 16:55:19 GMT

In article <13632.2aa600d5@ohstpy.mps.ohio-state.edu>, cpalmer@ohstpy.mps.ohio-state.edu writes:
|> I have to agree with the philosophy that there is no harm in leaving the 
|> hops in the primary, at least regarding fermentation activity and taste.The
|> first time I used whole hops and specialty grains, I left
|> both the hops and the grains in the primary.
|> The hops then were left behind a la my racking tube when I racked to
|> the secondary.
|> The porter tasted GREAT!  A few bottles did have a piece of grain
|> or a hop leaf, but only about 4 or 5.
|> Since, I have been mashing and have a lauter-tun and don'tleave them ina ny
|> more, but I would
|> have no hesitation in doing it again.
|> 
|> Happy hopping!

I have a related question.

I'm a very new brewer - my first batch is in the primary now, and after
3 days, I was excited and relieved to find that it was indeed fermenting
and there was a kraeusen on the top (I'm using a pail, so I had to take
the top off to see it.  It smelled wonderful, too :)).  Anyway, from my
first brewing experience, I decided to investigate two things:

1) Boiling outside (the hops aroma can be overwhelming indoors)
2) Using a wort chiller.

Hence, my question.  I read in Philip Miller's post (I lost the 
original post) how to make a wort chiller using 3/8" O.D. coiled 
copper tube, but I don't understand how you can sparge if you are
siphoning straight from your boiling kettle through the tubing into
the fermenter.  Since I am still an extract brewer, and don't use a
lauter-tun, how do you prevent the hops from clogging your siphon?
I thought maybe it might not be an issue using hops pellets, but
still, I would think that it might get clogged, then what do you 
do?

I'd like to make the chiller before my next batch, so some ideas
would be helpful.

BTW, thanks to all who answered my first post.  I have found more
useful info here than at my brew shop and am very glad to have had
the second source. 

Cheers,

------------------------------------------------------------------------
Bryan Cronk   BNR, Inc., Research Triangle Park, NC   (919) 991-7598
------------------------------------------------------------------------
From: pryor@beirut.berkeley.edu (Duaine W. Pryor Jr.)
Newsgroups: rec.crafts.brewing
Subject: Will this cheapskate procedure work ?
Date: 26 Aug 92 12:38:44
Organization: /home/tampa_a/grad/pryor/.organization
NNTP-Posting-Host: beirut.berkeley.edu


	Does anyone know if food grade plastic is guaranteed not 
	to leach nasties into my beer even at boiling temperatures.

Here is the reason I want to know:
	
	  I have recently started doing all-grain brewing.  
	I do not have the money to buy a 10 gallon pot, but
	I'm tired of only being able to get 4 gallons of beer per batch. 
	
	   I was thinking of splitting the wort between
	my 5 gallon pot, a 5 quart pot which I have, and a 2 quart pot. 
	I could split the hops proportionately.  After boiling the wort,
	I could transfer the entire 5.5 gallon quantity 
	of boiling wort to my 7 gallon food grade plastic bucket left over 
	from my extract brewing days.   I could then put my
	immersion chiller in the bucket and cool the wort there. 
	bucket.   This would get me a full 5 gallons into my primary.
        But, I am WORRIED that even food grade plastic will 
	not stand up to	boiling wort.    


Thanks to everyone who helped with my extraction problem, 
I have build a manifold for my cooler and added a spigot to slow the 
runoff.   I did a decoction mashout and slowed down my sparge ALOT. 
My extraction rate for my last batch was 27 points per pound per gallon.  
Not up to what Miller claims ( yet ;-) ), but way better than the 20 which 
I was getting.
Thanks.

Duaine Pryor
From: slndw@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Bottles for newbie
Date: 1 Sep 92 13:18:43 MDT
Organization: Utah State University

In article <1992Aug31.185653.1@ualr.edu>, kmwheeler@ualr.edu writes:
> I decided to take the plunge!
> 
> I made the short trek to what I understand to be the only homebrew shop
> in Arkansas.  For about $44 I got:
> 		   an intro wine book
> 		   an intro brew book
> 		   a book of wine recipes
> 		   a five gallon carboy
> 		   a seven and a half gallon fermentor
> 		   a rack off tube and siphon hose
> 		   a fermentation lock
> 		   some odds 'n ends
> 
> I have plans to return soon and get a corker and capper and some other
> supplies.  (have to make multiple trips--a 5 gal. carboy takes up a lot
> of space in an MGB)
> 
> I'm really looking forward to my first batch.  I understand that 5 gallons
> is 40 some odd bottles.
> 
> 
> So--What kind of bottles are best?   
> 
> They have a simple two lever capper for $18.  Their big
> bench model (does everything) is $50.  I'm a poor engineering student, so
> cost is an important factor.
> 
> What bottles have been most successful?  favorites/likes/dislikes/suggestions?
> 
> Thanks,
> 
> Keith





Any good, strong bottles will do.  Longneck type returnable bottles are 
generally the best beer type bottles.  Avoid screw-top and thin glass
bottles.  My favorite are pint cola bottles (the kind you pay a $.10 deposit
on.  The quart and/or litre ones are nice, but quite hard to find.  I like
these because they are STRONG and hold a whole pint, which is enough for 
two small glasses or one pound glass.  Another idea is sparkling wine bottles.
These are also very strong.  Check that your capper will cap them, or else
you can get plastic "corks" and wires for an added touch.  Some people seem
to like 2 litre plastic bottles, but I have not tried these yet (I don't 
usually drink soda).

The returnable coke bottles can be "borrowed" for the deposit...just go
down to the store and pay 'em for a few.  Also, using larger bottles, there
are fewer to wash.  Hooray.  Other sources for bottles are bars and resturaunts
(they won't give you the returnable ones unless you pay their deposit, but 
they are usually happy to give you all others), parties, or even buy some
beer that's in good bottles and drink it.  I even resort to dumpster diving
and I find really good stuff, including nice bottles.  Of course, they will
need a good washing...  maybe the homebrew store will even sell you some?  You
will soon find that you find bottles here, there, everywhere.  Then the task is
to keep the bottles filled.  Of course, soon you will empty some and find
new bottles, but keep brewing and filling, brewing and filling....


enjoy.
Brew on Fellow Fermenter!!!

-toot

Newsgroups: rec.crafts.brewing
From: gorski@pslu1.psl.wisc.edu (Tom Gorski)
Subject: Re: Great idea but....
Organization: Physical Sciences Lab, University of Wisconsin
Date: Fri, 4 Sep 92 16:13:49 GMT

In a few articles now,

Jack Schmidling says:

   Bzzzttt!!!

While Al Korzonas says:

   Thppppppt!

Attention to the both of you:

  ENOUGH CHILDISHNESS ALREADY!  Please take it off-line--permanently!

--TG
Newsgroups: rec.crafts.brewing