HDTenEightyP/NetNews huggingface dataset:
From: james@rchland.vnet.ibm.com (James White)
Subject: Filtering beer.
Date: Fri, 09 Oct 1992 13:00:42 GMT
Reply-To: JamesWhite@vnet.ibm.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester


We just finished pressure filtering some chablis (that's 
wine :-)  ) and found it improved the color, taste, and
clarity.  So the naturally we started wondering what it would
do for beer.

What's the net wisdom out there.  Would filtering improve
color, and taste also?  Would it cause problems with the body? 
Would it yank out so many yeast beasties that it would be hard
to prime? 


-- 

James White
From: peterm@dtc.hp.com (Sweet Pete)
Newsgroups: rec.crafts.brewing
Subject: dried extract versus syrup
Date: 7 Oct 92 18:17:33 GMT
Article-I.D.: news.BvrK5A.9E8
Organization: Where No Man Has Gone Before

Now that I'm moving away from kits and towards using malt extract with my
own hops I have some questions regarding which, if either, is "better" to
use: dried extract or syrup.  I notice that brew supply shops tend to stock
much more of the syrup variety, frequently in bulk in 44 gal drums.  Is
there any reason for using dried over syrup?

Another question relates to the recipes in Papazian's book.  He gives
quantities of extract but uses all three of "malt extract", "dried malt
extract" and "malt extract syrup" in different recipes.  So if he says 6 lbs 
of Australian malt extract, for example, is this syrup or dried?

Any help would be appreciated.

	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
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: Cider in quantity (re-request)
Date: Fri, 16 Oct 92 15:11:26 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <1992Oct16.075135.15846@ilium.troy.msen.com> (rec.crafts.brewing), wayne@ilium.troy.msen.com (Michael R. Wayne) writes:
) 	I have a hard time believing that only two people on the net brew
) hard cider but that's all the responses I got.
) 
) 	I've now got ~50 gallons of apple cider.  I'd like to turn a large
) quantity into hard cider.  My experience to date has been with 1 gallon
) jugs, capped with saran wrap & a rubber band.  Works OK but the cider
) seems to get too dry afer a couple of weeks.

You could, say, ferment 5 gallons and wait several weeks for all activity
to stop, then carefully add 5 gallons of pasteurized cider to that,
followed by potassium sorbate and (possibly) sodium metabisulfite
to prevent any renewed activity.

You could let it ferment and then sweeten it with sugar, remembering
to add potassium sorbate to prevent renewed fermentation.

Or you could let it ferment to your liking and then pasteurize it
(I think a 160F water bath will do the job, but won't swear to it).

Or you could let it ferment completely, add sugar or raw cider, and
pasteurize the resulting cider.

There are many ways to skin a cat, and many ways to get a product
of the desired sweetness.  Use your imagination!

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
Newsgroups: rec.crafts.brewing
From: totty@flute.cs.uiuc.edu (Brian Totty)
Subject: Let's Start A Christmas Brew Recipe Collection
Organization: Picasso Group, DCS, University of Illinois, Urbana-Champaign
Date: Fri, 9 Oct 1992 19:22:57 GMT

	I am trying to accumulate a collection of Christmas Brew recipes.

	If you send me your recipes, I can collect them all together and
	either post, or email them to people who want them (if there is
	interest).

	As the end of the year draws nearer, I'm sure we will get a bunch of
	requests for interesting holiday beer...  And we can send them this
	list...


   /                       Brian Totty             o o
  /__  __  o     Department of Computer Science     o  
 /  / /   /          1304 W. Springfield Ave       \_/  "We have corn in
/__/ /   /               Urbana, IL 61801                Massachusetts too!"
                        totty@cs.uiuc.edu
From: johnd@hopduvel.uucp (Hopduvel)
Newsgroups: rec.crafts.brewing
Subject: Re: O2 tanks for CO2 dispensing
Date: 16 Oct 92 00:14:07 GMT
Article-I.D.: hopduvel.1992Oct16.001407.1837
Reply-To: hopduvel!brewmaster@linac.fnal.gov (John)
Organization: Isenbrau Brewery

In article <bw48s0.6x@wang.com> jdr@wang.com (Joe Rolfe) writes:
>bhadley@atlas.nafb.trw.com writes:
>
>
>>I have a question about tanks and regulators for a CO2 system. I found a
>>medical O2 tank with all the gages and regulators at a garage sale for
>>next to nothing. I figured that perhaps the thing could be used as a CO2
>>system for kegging. Will this work? Will there be any necessary and costly
>>modifications?

Mods yes, expensive not too.  You should have the tank hydrotested
and then you have to pull the O2 valve out and put in a CO2 valve. 
Then you crank the stem outta the O2 regulator and crank in a CO2
stem.  Then the setup will be a bona fide CO2 system.
  
>>I have been told that O2 tanks withstand higher pressures
>>than CO2 tanks so this should not be a problem. 

Thats right, CO2 is the low pressure boy on the block relative to
other inert gasses, the tanks pretty much start out the same and the
weaker ones end up being filled with the milder (in terms of
pressure) gases, CO2 being the bottom end.

>>Will a supply company fill a O2 tank with CO2?

NO! If they did, and someone got hooked up to CO2 instead of O2 it
would be lethal.  Change the fittings and no problem.  Thats why
all the fittings are unique to the gas.

>has told me) contains a fungicide. from other sources i have also heard 
>it is not good to usei unless you can "rinse" the residuals out.

I havent heard this, its pretty interesting.  If you have the tank
hydrotested they can clean it for you then.

Good luck. (I've done this in the past and it works fine)

John, The Hop Devil                       
renaissance scientist and AHA/HWBTA certified Beer Judge
From: v064myby@ubvmsb.cc.buffalo.edu (Christophe J Quaranta)
Newsgroups: rec.crafts.brewing
Subject: Re: Homegrown Barley
Date: 8 Oct 92 02:52:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article <1992Oct7.195340.21317@aio.jsc.nasa.gov>, devenzia@euler.jsc.nasa.gov (John DeVenezia) writes...
>Hello out there in rcb land.  I have a friend (don't
>all these types of posts start this way?) who wants 
>to grow some barley in his backyard (i.e. the south 40).
> 
>What with all the people talking about homegrown hops,
>I was wondering if anyone has experience with homegrown 
>grain.
> 
>A source of seed grain would be most desirable.  Obviously
>malted barley is no good.  Does anyone have a supplier of the
>unmalted stuff; I know some recipies call for it.
> 
>Post or reply via email
>(as always if there is intrest I will summerize).
> 
>Thanks,
> 
>John D.
>devenzia@euler.jsc.nasa.gov
	
	Couldn't you just go to Agway or another ag. supply place?  I 
always thought that's where seed came from.  Don't even attempt to grow
grains you buy for brewing.  Even if they were viable they'd never come
true since virtually all commercially grown grains are F-1 hybrids.
	I'd go to a farm supply place and ask there.  

	BTW Organic Gardening magazine has occasional articles about growing
grain yourself.  Given the yields they report for the size of garden
the average Joe has, I'd say forget it.  But if you have a lower 40
go for it!!
	I'll stick to the Roma VF tomatoes in my back .05 - they've finally
ripened.
					
						Latre,
						Chris Q.
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: Tour times at Anchor Brewing
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Thu, 15 Oct 1992 16:13:29 GMT

In article 719079611@mitre.org, jdecarlo@mitre.org (John DeCarlo) writes:
>In article <9210122122.AA00372@baddog.cca.cr.rockwell.com>
>
>>Does anyone have any particulars on tours at the Anchor Brewing company.  
>
>Well, I believe you need to make a reservation at least two weeks in 
>advance, and walk-ins are discouraged.

That's true in general, but it can't hurt to try.

Several friends of mine walked-in to the Christmas tour last year!
Free buffet, and the first keg of Anchor's Holiday Ale.  Lucky stiffs.

---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4
	Did William Faulkner have little creatures on his old typewriter?
	If so, they were the product of whiskey, which addles the brain less
	than cartoon creatures and menus and buttons that send messages to
	the screen demanding: "Abort? Quit? Try Again? Drop Dead? Exit? Go To
	Hell You Schnook?" - Mike Royko

Newsgroups: rec.crafts.brewing
From: mister rogers <rogers@ial3.jsc.nasa.gov>
Subject: Re: What would this make ????
X-Xxdate: Thu, 15 Oct 92 21:30:43 GMT
Organization: Lockheed Engineering
X-Useragent: Nuntius v1.1.1d12
Date: Thu, 15 Oct 1992 20:38:30 GMT

In article <ibiggs.30@fox.nstn.ns.ca>, you write:
>I'm going to brew a batch of beer with what I have left over from my
last 
>batch of stout but I'm wondering what type of beer will turn out.
>
>The ingredients
>
>4.4 lbs Light hopped Malt Extract
>0.5 lbs Dried Dark Malt Extract
>1 oz. Northern Brewer Hop Pellets (boiling)
>1/2 oz. Willamette Hops (finishing)
>2 tsp. gypsum
>1/2 lb. Black Patent Malt
>1/2 lb. Roasted Barley
>
>(maybe some corn sugar to boost the %)
>
>Plus any name suggestions will be considered.

looks good to me, try it and see. (forget the corn sugar, use dark brown
sugar or mollasses if you must, though with all that grain and extract it
should be fine.) about a porter, mayhap? just how light is light extract
in this quantity? i never use it at all.

how bout a) simple - "potluck porter"
         b) fancy  - "potpourri porter"
         c) yucky  - "purina porter"
         d) silly  - "potty porter"
         e) noway  - "poopy porter"
         f) granny's homebrew - "pantry porter"

assuming it's dark enough to call porter, of course, but that's my guess.
now if it's more ale-ish, i'm blank for names.

-------------
mister rogers
-------------
From: bhadley@atlas.nafb.trw.com
Newsgroups: rec.crafts.brewing
Subject: O2 tanks for CO2 dispensing
Date: 12 Oct 92 12:31:35 PST


I have a question about tanks and regulators for a CO2 system. I found a
medical O2 tank with all the gages and regulators at a garage sale for
next to nothing. I figured that perhaps the thing could be used as a CO2
system for kegging. Will this work? Will there be any necessary and costly
modifications? I have been told that O2 tanks withstand higher pressures
than CO2 tanks so this should not be a problem. Will a supply company
fill a O2 tank with CO2? Any comments on this would be appreciated. Brian.

Newsgroups: rec.crafts.brewing
From: marshall@sweetpea.jsc.nasa.gov (Jay Marshall)
Subject: Re: Let's Start A Christmas Brew Recipe Collection
Organization: McDonnell Douglas Space Systems Company
Date: Mon, 12 Oct 1992 18:33:36 GMT


>I am trying to accumulate a collection of Christmas Brew recipes.

>If you send me your recipes, I can collect them all together and
>either post, or email them to people who want them (if there is
>interest).

>As the end of the year draws nearer, I'm sure we will get a bunch of
>requests for interesting holiday beer...  And we can send them this
>list...

That sounds like a good idea to me.  In addition, let's encourage the
recipe providers to include their comments on the characteristics of the
beers, and comparisons (if any) to commercially produced holiday ales.

I have a batch that I lightly spiced in the boil.  After the primary
fermentation I broke it up into 5 one gallon batches, and dry-spiced each
one differently.  I'm going to try and bottle this week.  If I get a 
good one out of this, I'll happily provide the recipe.

Jay

-- 
----------------------------------------------------------------------------
Jay Marshall                       
marshall@sweetpea.jsc.nasa.gov    
----------------------------------------------------------------------------
(standard disclaimer)

Newsgroups: rec.crafts.brewing
From: atl@kpc.com (Drew Lynch)
Subject: Re: On the use of hydrometers
Organization: Kubota Pacific Computer
Distribution: usa
Date: Wed, 14 Oct 1992 22:27:21 GMT

In article <1992Oct14.153804.13528@news.nd.edu>, ulick@schumann.helios.nd.edu (Ulick Stafford) writes:
|> In article <1992Oct14.044551.8675@dsuvax.dsu.edu> dbreiden@dsuvax.dsu.edu (Danny Breidenbach) writes:
|> >Ijust got a triple scale hydrometer and a plastic test jar from Alternative
|> >Garden Supply in Chicago.  I was using it tonight and the hydrometer keeps
|> >tilting over and leaning against the test jar -- which goofs up the 
|> >meniscus so as to make it impossible (I guess) to get an accurate reading.
|> >
|> >What gives?  Is this a defective hydrometer?  Out of balance, as it were?
|> >Or is this normal -- and if so, how does one deal with it and still get
|> >relatively accurate and precise readings?
|> 
|> I guess it's nomral with cheapo hydrometers.  I just tilt the jar to whatever
|> angle the hydrometer will float away from the walls.  It reads the same as
|> when it leans on the wall, though.  

Screw the little plastic jar.  Sanitize the hygrometer and drop it in the beer.


-- 
+-----------------------------+	    Andrew Lynch, atl@kpc.com
|    Vote or Shut Up!	      |	Kubota Pacific Computer Inc. Santa Clara, Ca.
|                             |	          (408)748-6345
+-----------------------------+	  Disclaimer: This is me, not them.
From: curtis@zenith.berkeley.edu ( Curtis Altmann )
Newsgroups: rec.crafts.brewing
Subject: Brewpubs in Tennessee
Date: 14 Oct 1992 19:13:19 GMT
Organization: University of California, Berkeley
Distribution: usa
NNTP-Posting-Host: zenith.berkeley.edu


Wanted: Brewpubs in the Oak Ridge Tennessee

I have a friend from the Oak Ridge area who has discovered the joys of 
fine beer drinking here in the Bay area where there is a plethora of fine brewpubs.  Does anyone know of any brewpubs in the Oak Ridge/Knoxville areas, or
where one can find a store that sells something other than Bud, Miller and
Black Label?

You can post to the Net if you think others are interested or mail me:

curtis@mendel.berkeley.edu

Thanks in advance.
Happy Brewing.
Newsgroups: rec.crafts.brewing
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: Tour times at Anchor Brewing
Organization: Morgan Stanley - IS
Distribution: na
Date: Tue, 13 Oct 1992 19:51:08 GMT

Well, since I'm going to SF this weekend I called (415-863-8350): The tours
are M-F in the early afternoon. They suggest you book a few weeks in advance
and Fridays are gone for the next few weeks. All of this means that I am SOL
and will again not tour Anchor :-(


--
Stef            aka  spgo@is.morgan.com   DoD#0190 
'82 KZ550 (Commuter) '84 750 Interceptor (Toy) '86 Alfa GTV6 (Money drain)
                Warning: I brake for radar traps. 
        Disclaimer? I don't need no steenkin' disclaimer!
From: us267384@mmm.serc.3m.com (Steven M. Anastasi)
Newsgroups: rec.crafts.brewing
Subject: Re: On the use of hydrometers
Date: 15 Oct 92 15:51:52 GMT
Distribution: usa
Organization: 3M - St. Paul, MN  55144-1000 US

From article <1992Oct15.141904.12530@news.nd.edu>, by ulick@angelico.helios.nd.edu (Ulick Stafford):
> In article <1992Oct14.222721.2636@kpc.com> atl@kpc.com (Drew Lynch) writes:
>>
>>Screw the little plastic jar.  Sanitize the hygrometer and drop it in the beer.
> 
> The problems with this are that it can be tough to stop the hydrometer
> riding on bubbles, can be tough to fish it back out of the carboy, impossible
> to measure sg while spargeing, and one doesn't get a sample to sample to
> see how the beer is.  (If your spelling above was not a typo please note
> that hydrometer is quite different from hygrometer.  The latter measures
> atmospheric humidity).

Using the "in the carboy" approach to measuring SG works if you rack
to secondary during your process.  

Here's what I do:  When primary is ready for pitching, (yeast), measure
temp and drop in hydrometer - take a reading (and compenstate for temp).

Once fermentation starts, your hydrometer will be obscured by foam.
When the foam falls, your hydrometer will be caked with gunk.
Rack to secondary, pour out primary (and catch the hydrometer).  Clean
it, sanitize and drop in secondary.  Now you can watch the SG fall
during secondary without opening the vessel.

It works fine for me doing extract brews.

-- 
........................................................................
Steve Anastasi	        "Give a man a fish, and you can feed him for
smanastasi@mmm.com       a day.  Teach him to fish and you can tax him!"
St. Paul, Minnesota                 - hey, I wrote it!
From: keith@badseed.Eng.Sun.COM (Keith)
Newsgroups: rec.crafts.brewing
Subject: Dark vs. Light
Date: 9 Oct 92 22:27:42 GMT
Reply-To: keith@badseed.Eng.Sun.COM
Organization: Sun Microsystems
NNTP-Posting-Host: badseed.eng.sun.com

Hey folks,

I'm sitting around wondering what makes dark extract dark as opposed to light.
Before I started brewing I always thought of dark beer as concentrated light
beer.  Now I know this is not the case, but how do you make a dark extract
instead of light?  Is it adjuncts like roasted barly and malt?

Just curious,
Keith
Newsgroups: rec.crafts.brewing
From: khill@decserv1.eecs.wsu.edu (Keith Hill)
Subject: ENGLISH BREW PUBS
Organization: Washington State University
Date: Tue, 13 Oct 92 03:48:26 GMT


I was wondering if anybody out there has knowledge of where to get info on 
brewpubs or the likes in ENGLAND.  I have a friend goin there soon,  I will 
be following for a visit (hopefully).  Also if there is information on REAL 
ALE places would be nice.   Thanks for any help.  He will be most thankful to
anyone with help.

Mr. Hill
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.crafts.brewing
Subject: Re: Stoudt's
Date: 12 Oct 92 14:32:45 GMT
Organization: Sterling Software IMD, Vienna, Va.

It is very disheartening to hear these bad experiences with Stoudt's beer.
I have made three trips to the brewery and purchased several cases each
time.  I have had NO problems whatsoever with the beer.  Each one has been
excellent.

One note however, when purchasing the beer, the bottles are taken from
a refrigerator and I stored the bottles in the same manner until consumption.
Likewise, when I purchased bottles from the Weeping Radish in Manteo N.C.,
the bottles were removed from a refrigerator and I was told that the beer
would spoil quickly if left at room temperature.  I don't understand why
these beers would spoil and my homebrew doesn't.  Any comments???

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
Newsgroups: rec.crafts.brewing
From: slamb@milp.jsc.nasa.gov (Sean Lamb)
Subject: Re: Tour times at Anchor Brewing
Organization: Loral Space Information Systems
Date: Thu, 15 Oct 1992 13:05:13 GMT

In article <jdecarlo.330.719079611@mitre.org>, jdecarlo@mitre.org (John DeCarlo) writes:
|> In article <9210122122.AA00372@baddog.cca.cr.rockwell.com>
|>  tclar@BADDOG.CCA.CR.ROCKWELL.COM (Thomas G. Clark) writes:
|> 
|> Well, I believe you need to make a reservation at least two weeks in 
|> advance, and walk-ins are discouraged.
|> 

No, what you need to do is come to the Dixie Cup Homebrew Happening
here in Houston, make a point of meeting Tim Herring, the Anchor
head brewer (don't know what his real title is, he's the guy who
does the _real_ hands-on work), make sure he gets your name, and
then when you're planning on being in San Francisco, call him up
and ask if he squeeze you in on the tour.

It works for me!

------------------------------------------------------------------------------- 
(really neat .sig compressed to save 
	bandwidth) --------------------> `
Sean Lamb (slamb@milp.jsc.nasa.gov)
From: brewer@meltdown.chi.il.us (Mike Wilson)
Newsgroups: rec.crafts.brewing
Subject: Re: Bottle question...
Date: 12 Oct 92 16:06:07 GMT
Organization: The Meltdown - A Team Star BBS

>I use clear plastic bottles when I use plastic bottles with no problems.

I'm curious - How do you cap these bottles ?

---------

Hm.  Whom are you asking?  Or should I say, about what?  If you are talking
about two liter bottles, just screw the cap back on.  Make it as tight as
possible, of course, but since it reseals, it works fine.

Except!  I have begun to notice a problem with plastic two-liter bottles. 
After about two months of "aging", they begin to lose carbonation.  I don't
really know why, perhaps osmosis?  But they do.  So, what I'm going to do is
increase my quantity of Grolsch bottles and bottle half in the two-liter
bottles and half in glass.  The two-liter bottle bottles get drunk first while
the glass can age longer.

brewer@metldown.chi.il.us
From: gilpbf@cindas.ecn.purdue.edu (Brian F Gilp)
Newsgroups: rec.crafts.brewing
Subject: Re: mailing beer and headaches
Date: 13 Oct 92 17:17:41 GMT
Organization: Purdue University Engineering Computer Network

In article <1992Oct12.193139.17201@pslu1.psl.wisc.edu> gorski@pslu1.psl.wisc.edu (Tom Gorski) writes:
>Question:  what kind of brewpot do you use?
>(I'm fishing for something here....)
>
>--Tom G.

For this batch it was a coated(enamled?) aluminum I think.  Anyways
its fairly thin gauge at least compared to the pot that I am sure
is uncoated aluminum.  I never worried if this pot is steel or
aluminum because it is coated.  O.K. I really don't know what the
hell it is but It boils my wort what else do I need to know?
-Brian
Newsgroups: rec.crafts.brewing
From: kral@hplabsz.hpl.hp.com (Joseph Kral)
Subject: Re: Guinness Labels
Date: Fri, 16 Oct 1992 23:26:26 GMT
Organization: Hewlett-Packard Laboratories Palo Alto,CA

I recently had a label soaking experience that might interest some. If I'm  
going to buy bottles, I like to buy them with something in them.  Some of the
local SF bay-area brands that come in 22oz size are Winchester, Pete's, and 
Spence's (from Winchester I think).  The Pete's labels (both 12oz and 22oz)
labels just float right off in about 10 mins. (thanks!). The Winchester labels
must be put on with cement.  I've tried extended soaks with clorox/water, 
and ammonia/water.  I finally had to resort to actone to get the glue off.
Anyone have a better solution?  FYI, the Pete's is a good buy at $2.00/22oz.

Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: Coffee Brews ???
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Wed, 7 Oct 1992 16:58:10 GMT

In article 27@fox.nstn.ns.ca, ibiggs@fox.nstn.ns.ca (Ian Biggs) writes:
>
>    I've been thinking seriously about adding a 1/2 pound of fresh crushed 
>coffee beans to my stout that I plan to make in the near future.  I was 
>thinking about putting in the wort during the last 5-10 minutes of steeping 
>before I sparge to the primary.

I made some amazing Coffee Stout a while ago.  I brewed a full pot of
Real Strong Coffee (Morroccan, from Peet's in Berkeley) and poured it
into the wort immediately after the end of the boil.  Great stuff.

---
Richard Stueven        gak@wrs.com         attmail!gakhaus!gak        107/H/3&4

How can you be ignorant of something you didn't know in the first place?
                                                      - Choo