HDTenEightyP/NetNews huggingface dataset:
From: ewilts@galaxy.gov.bc.ca (Ed Wilts)
Newsgroups: rec.crafts.misc
Subject: Mail-order crafts
Date: 21 Jul 92 19:17:20 -0700
Organization: BC Systems Corporation

My wife is looking for mail-order places that specialize in crafts.  Many
catalogues seem to do just needlepoint/cross-stitch/quilting stuff but nothing
else.  If you know of a firm that handles a wider variety, please e-mail with a
phone number or address so that we can get a catalogue.  [This has got to be
different - actually a request to be PUT on a "junk-mail" list].

Thanks,
	.../Ed
-- 

Ed Wilts, BC Systems Corp., 4000 Seymour Place, Victoria, B.C., Canada, V8X 4S8
EWilts@Galaxy.Gov.BC.CA   |   Ed.Wilts@BCSystems.Gov.BC.CA   |   (604) 389-3430
Newsgroups: rec.crafts.misc
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Enterprise Art Repeat
Organization: NASA Dryden, Edwards, Cal.
Date: Wed, 22 Jul 1992 03:34:28 GMT

Could someone please e-mail me the address and phone number for
Enterprise Art?  I thought I'd saved it, but I guess I didn't.

Thanks!
--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
Newsgroups: rec.crafts.brewing
From: rp9780@mexico (Rudyard A K Porter)
Newsgroups: rec.crafts.brewing
Subject: Grainy, oily, etc.
Date: 30 Jul 92 19:35:58 GMT
Organization: Medtronic, Inc.


Had a batch come out real funny.  It was just your typical batch with
about 6 1/2 lbs of dark malt extract and some specialty grains.  But,
a ghost had added alot of these specialty grains.  That is, 1 lb of
crystal malt, 1 lb of chocolate malt, and 1/2 lb of roasted barley.
It seems to me that with this high percentage of grain would need to
go through at least an hour mash, but did not.  The grains were
steeped until the water reached a boil, and then removed.  The boil
was about 40 minutes.  The resulting "Porter" style attempt turned out
VERY grainy tasting and smelling.  Does anyone have any tips for me?


Another batch came out with a bit of an oily surface on the fermented
beer. Does anyone know what this could be?  It didn't seem too awful
to the nose, so I don't suspect bacteria (at least not smelly, at
least not yet!)


And another thing...  I am new to kegging my beer and use the usual
Cornelius 5 gal kegs.  When trying the above-mentioned Porter, I
noticed it lacked sufficient carbonation.  Being a Porter, I was not
looking for a HUGE head and eternal retention, but at least rolling
bubbles and a little foam "beard" around the edge of the beer.  It was
primed with 2/3 cup of sugar (5 gal recipe) and then pressurized to 5
lbs.  It sat for two weeks at room temp and then was chilled in a
fridge for 2 days.
My overall questions here are 1) does anyone naturally carbonate and
then just "push out" the beer with 4-5 lbs of CO2?  2) How many CO2
lbs are good to apply at kegging time?  at tapping time?  3) Does
anyone use a good mix of natural-to-forced carbonation.

Another keg question is how to get that little bit of air off the top
of the finished beer in the keg.  I pressurize to 5 lbs, blow that
off, then re-pressurized, in hopes of replacing the oxygen filled air
with CO2.  Will this work?

Enough Q's for now,  Thank you in advance for any help, much appreciated...

--
*******************************************************************************
Rudyard Anderson Knox Porter             *  Life's but a stumbling shadow,
rp9780@medtronic.com                     *  Full of sounds of beer glasses,
Minneapolis, Minnesota                   *  Signifying everything!  
                                         *     1st draft, MacBeth
*******************************************************************************
From: klett@ghill.enet.dec.com (Michael Klett)
Subject: Boiling wort and dogs
Organization: Digital Equipment Corporation
Date: Fri, 31 Jul 1992 18:31:48 GMT


I was talking to a friend of mine last night who is about to venture into
brewing (good luck Kevin) and he mentioned something that I found interesting
and probably untrue.  I fig'erd I ask the collective wisdom of the net ....

He was told to be careful when boiling the wort as dogs who smell it will
go absolutely apesh*& trying to get to it (I imagine to drink, not to roll
in).  I don't have a dog so I can't answer this first hand but what about you?
Has Fido ever gone hoopy when you boiled wort?

Thanks,
Mike

Newsgroups: rec.crafts.brewing
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: Stuck fermentation
Organization: MITRE Corporation, McLean  VA
Date: Tue, 21 Jul 1992 17:48:37 GMT

In article <1992Jul18.194338.5942@maccs.dcss.mcmaster.ca>
 rsn@maccs.dcss.mcmaster.ca (Ross Niebergall) writes:

>I am having a problem with stuck fermentation with a batch of
>Pale Ale.  I pitched the yeast at about 70 degrees F, and it
>actively fermented for about 2 days, and then stopped completely.
>After about 6 days the gravity was at about 1020, and there was still
>no activity.  So I racked it into a carboy, and repitched it with
>more yeast, and about 24 hours later, added some yeast nutrient.
>It has been another 3 days, and still no signs of fermentation.
>I plan to try and repitch it again, but what could have gone
>wrong?  Am I wasting my time with this batch?  Is it likely that
>it is infected with bacteria?

Has the SG changed at all?  Sometimes fermentation happens when you aren't 
looking.  How does it smell?  taste?

Did you properly aerate the wort?
 

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: slk6p@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: Ice Cubes Replace Chiller?
Date: 28 Jul 92 15:50:17 MDT
Distribution: usa
Organization: Utah State University

In article <1992Jul22.164756.3109@clipper.ingr.com>, hart@clipper.ingr.com (Frank Hart) writes:
> I don't have a wort chiller and would like to cool my wort quickly so I can
> pitch the yeast as soon as possible.  Last night I saved a gallon of water from
> my wort putting two gallons of water in the primary and brewing two gallons of
> wort.  The fifth gallon I set aside as Ice cubes.  After turning off the heat and seeping my aroma hops for 30 min., I pitched the ice into the wort.  This 
> cooled the wort enough to put it into the glass carboy.  By adding more ice I
> can bring down the temperature to a point where I can pitch the yeast.
> 
> Is this OK?  Has anybody found other ways to cool the wort without using
> a wort chiller?  Please let me know.  THANKS in advance....
From: anon@no.where (Anonymous)
Newsgroups: rec.crafts.brewing
Subject: New Mailorder store
Date: 30 Jul 92 16:16:10 GMT
Organization: Mail to News Gateway at Wang Labs

Just wanted to let everybody know about a new mailorder supplier.
He's got great prices.

McGonigle's Homebrew Supplies
15 Emerson Drive
Washingtonville, NY 10992
(914)496-8112

Enjoy
Newsgroups: rec.crafts.brewing
From: rich@progress.COM (Rich Lenihan)
Subject: Re: Bere good for you?
Organization: Progress Software Corp.
Date: Wed, 22 Jul 1992 13:41:48 GMT

jmurphy@crash.cts.com (Jason Murphy) writes:

> Someone asked a few weeks ago about the benifits of drinking alcohol.
>I posted that alcohol reduces the chances of having a stroke or heart
>attack. Well, here is another one that you can add to the list. I got this
>one out of TIME.

>RISK-FREE OYSTERS? Raw oysters often carry the Hepatitis A virus, which
>causes a truly unpleasant (thou not necessarily fatal) liver disease. Now
>comes a vaccination of sorts, and one that many people will find easier to
>swallow than the oysters. According to a report in the journal
>'Epidemiology', chasing oysters with a glass of wine or a cocktail [JM:
>How about a homebrew?] can reduce the risk by a whopping 90% no matter 
>how many oysters are downed. It's the first time anyone has shown alcohol 
>can prevent viral illness.

I heard the same story on NPR.  Apparently, the drink being consumed
must be at least 10% alchohol (they didn't state whether this was w/w
or v/v).  The quantity of drinks consumed doesn't matter, the % of
alchohol does.  That is, one glass of wine would be effective, a six-pack
of beer would not (unless it was a really potent barley wine).

Welcome to the 90's - the Age of Safe Sushi...

-Rich
--
Rich Lenihan                 UUCP: mit-eddie!progress!rich
Progress Software Corp.      Internet: rich@progress.com
From: arf@ddsw1.mcs.com (Jack Schmidling)
Newsgroups: rec.crafts.brewing
Subject: Re: An Apology to all
Date: 22 Jul 92 18:17:57 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
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 <l6egagINNjeh@jethro.Corp.Sun.COM> richardg@cheesewiz.Corp.Sun.COM writes:
>
>I regret posting my previous tirade against Jack. In retrospect, I
>guess I should have sent it directly to Jack. Next time I will count to
>10, e-mail myself, and then think about how it would look on the net. I
>promise I will refrain from wasting bandwidth in the future. Well, I
>may still ask stupid questions, but no more tirades.
>
>Sorry.


Me too.  Ditto the above.

js
Newsgroups: rec.crafts.brewing
From: georged@meaddata.com (George Dibos)
Subject: Re: how to crush grain
Organization: Mead Data Central, Dayton OH
Date: Thu, 30 Jul 1992 14:48:25 GMT

In article <1992Jul30.134927.16739@aosg.gsf.dec.com>, verhulst@raven.aosg.gsf.dec.com writes:
|> I'm a fairly new brewer (12-15 batches) and have, when faced with a recipy
|> that uses grain, bought it pre-crushed.  I'm now preparing a brew
|> (german dunkel style) that uses crystal, black, and chocolate malts which I've
|> bought uncrushed.  I find that Papazian method of puting the grain in a 
|> ziploc bag and using a rolling pin totally unsatisfactory (ditto for using
|> a malt extract can for the roller).  What nifty gadgets are people in netland
|> using for crushing small amounts of grain?
|> 
|> Tony V.

Either take it to a brewing supply shop and use their mill, or buy 
yourself a Corona mill for about fifty bucks.  DO NOT be tempted to
use a foor processor or blender!!!!
-- 
+---------------------+--------------------------------+-----------------------+
| George Dibos        | Views expressed are my own.... | (513) 865-1689        | 
| Mead Data Central   +--------------------------------+ Software Engineer     | 
| P.O. Box 933        | Every day I drink a toast to   | NGS Update/Data Svcs. |  
| Dayton, Ohio  45401 | the wonders of beautiful women | georged@meaddata.com  | 
+---------------------+--------------------------------+-----------------------+
Newsgroups: rec.crafts.brewing
From: bill@quercus.gsfc.nasa.gov (Bill Kovalick)
Subject: Oxidation ?
Summary: Darkening caused by oxidation ?
Keywords: dark, O2, beer, help
Organization: NASA/GSFC code 923
Distribution: usa
Date: Fri, 24 Jul 1992 12:52:30 GMT

This is a question from a beginner, so please no flames... About 2 days
ago, I racked my brew from one 5-gal carboy to another. It is an English
bitter made from an amber malt extract with Northern Brewer (boiling)
and Williamette hops (finishing) and Wyeast Irish Ale yeast. I allowed 
it to ferment for 5 days and then decided to rack it to get it off the
trub. The problem is that now the brew is turning dark on me - it was
sort of a chocolaty brown and now it is closer to a dark brown, almost
black. The darkening appears to be moving from the top down. Is this a 
classical case of oxidation ?
   
I can think of at least two problem areas: 1). During the siphoning, the
flow was interrupted and had to be restarted; 2) I added semi-cooled 
(still slightly warm) boiled water to the beer after racking to minimize
the air space. There's still about 3-4" of air space in the carboy which
I suspect is too much and hence contributing to oxidation. How much
space do you leave ? Assuming it has been oxidized, do you think the
homebrew will be worth drinking or should I fertilize the garden with it.
In short, is my beer "hosed" ?  I've consulted 3 books and none of them
seem to adequately address the color changes associated with oxidation.
Anyway, thanks for any insights into our man's dilemna.

Bill Kovalick                 bill@quercus.gsfc.nasa.gov
                              
Xref: sparky rec.crafts.brewing:4152 alt.beer:4405
From: zen@hophead (Nick Zentena)
Newsgroups: rec.crafts.brewing,alt.beer
Subject: Beer dispute?
Date: Thu, 30 Jul 92 17:27:43 EDT
Reply-To: zen%hophead@canrem.com (Nick Zentena)
Organization: The Hop Head Saloon

Hi,
        With the current ongoing beer "war" between Canada
        and the US I have a couple of questions.

                1) One of the points of contention is the
                increase in the enviromental tax on canned
                beer. Do any US states or cities have
                similar laws intended to lessen the use of
                cans?

                2) Is most US beer sold in the US sold in
                cans or bottles?

                3) How is this "war" playing with the
                american public? Is it receiving the same
                level of media attention has north of the
                border?

                4) Since a second problem is that the
                Ontario government will not allow price
                competion without some sort of a floor price
                is there unfettered price competion in all
                US states?

                Does anybody care-)?
                Nick

*****************************************************************************
I drink Beer I don't collect cute bottles!
zen%hophead@canrem.com
*****************************************************************************
From: hart@clipper.ingr.com (Frank Hart)
Newsgroups: rec.crafts.brewing
Subject: Ice Cubes Replace Chiller?
Keywords: Ice
Date: 22 Jul 92 16:47:56 GMT
Distribution: usa
Organization: Intergraph Advanced Processor Division - Palo Alto, CA

I don't have a wort chiller and would like to cool my wort quickly so I can
pitch the yeast as soon as possible.  Last night I saved a gallon of water from
my wort putting two gallons of water in the primary and brewing two gallons of
wort.  The fifth gallon I set aside as Ice cubes.  After turning off the heat and seeping my aroma hops for 30 min., I pitched the ice into the wort.  This 
cooled the wort enough to put it into the glass carboy.  By adding more ice I
can bring down the temperature to a point where I can pitch the yeast.

Is this OK?  Has anybody found other ways to cool the wort without using
a wort chiller?  Please let me know.  THANKS in advance....
Newsgroups: rec.crafts.brewing
From: roy@mcnc.org (Subhash Chandra Roy)
Subject: What do you call this?
Followup-To: rec.crafts.brewing
Organization: MCNC Center for Microelectronics, RTP, NC
Date: Wed, 29 Jul 1992 19:04:41 GMT

Just finished brewing a barley wine strength braggart (sp?).  I really
don't know what style the ale actually is though.

The recipe is as follows:

Blown Top Braggart

3.3 lbs Wildflower Honey
3.3 lbs Amber Malt Extract
2   lbs Wheat Malt Extract
1   lbs Light Malt Extract
0.5 lbs 10lov Crystal Malt

2 oz. Northern Brewer's Leaf Hops (8.0) 30 min
2 oz. Kent Goldings Pellet Hops (4.6) 20 min
1/2 oz. Kent Goldings Pellet Hops (4.6) 15 min
1/2 oz. Kent Goldings Pellet Hops (4.6) finishing (10 min)
Irish Moss ( last 5 min)

Whitebread Dry Ale Yeast
1/2 teaspoon Yeast energizer

The strength indicates a barley wine style, the liberal use of
honey indicates a braggart, and the use of wheat indicates I ran 
out of Barley Malt extract.

What style is it really?


Subhash
roy@mcnc
"Yet another IC designer from MCNC"
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: Boiling wort and dogs
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Fri, 31 Jul 1992 18:22:14 GMT

In article 10027@nntpd.lkg.dec.com, klett@ghill.enet.dec.com (Michael Klett) writes:
>Has Fido ever gone hoopy when you boiled wort?

Not "hoopy"..."hoppy"!

have fun
gak
107/H/3&4

Newsgroups: rec.crafts.brewing
From: caruso@engr.latech.edu (Anthony J. Caruso)
Subject: help for a newbe
Reply-To: caruso@engr.latech.edu
Organization: Louisiana Tech University
Date: Wed, 22 Jul 1992 17:42:58 GMT

I'm a relatively new brewer, I still use kits (no flames please).  I live in a
small secluded town and there are no brew shops around.  Q: Does anyone know
of a decent mail order catalog that caters to both real brewers and the likes 
of a pleabe like myself.  Anything at this point would be appreciated.
					-Tony 

Newsgroups: rec.crafts.brewing
From: dmm0t@holmes.acc.Virginia.EDU (Dave Meyer)
Subject: bucket with spigot for primary fermentation?
Originator: dmm0t@holmes.acc.Virginia.EDU
Organization: University of Virginia
Date: Fri, 24 Jul 1992 13:30:56 GMT


I have two plastic buckets I use for homebrewing, one with a spigot
and one without.  I'd like to use the one with the spigot for primary
fermentation, siphon it to the other for secondary fermentation, then
siphon it back to the bucket with the spigot for bottling.  Is there
any reason this wouldn't be a good idea (e.g. is it OK to have the
rubber gasket in contact with the brew for that long)?  It certainly
would make gravity measurements a real snap if I could do this.

		Dave

-- 
David M. Meyer                             Mechanical & Aerospace Engineering
dmm0t@virginia.edu                         University of Virginia
dmm0t@rincewind.mech.Virginia.EDU (NeXTmail)
Newsgroups: rec.crafts.brewing
From: bz206@cleveland.Freenet.Edu (Joseph Hack)
Subject: bARF
Reply-To: bz206@cleveland.Freenet.Edu (Joseph Hack)
Organization: Citizens against Jack S.
Date: Tue, 21 Jul 92 05:26:43 GMT


I am considering writing a book about Jack S.  I have been saving his
articles for the past few months.  If anyone has a complete set of
the rubbish he has spewed to this net over the years, please send me
a copy.  I will give a free *signed* copy of my book to the person who
posts the 1000th article after this one.  You can all help me count
to 1000, can't you?

Joe
From: root@mordor.com (Chris Mauritz - SysGod)
Newsgroups: rec.crafts.brewing
Subject: Wyeast Belgian Ale yeast (and esters)
Date: 26 Jul 92 17:59:46 GMT
Organization: Mordor - Public Access Unix - Jersey City, NJ.

Not too long ago, someone posted a message about using Wyeast
Belgian Ale yeast at higher temperatures.  I have done this in
the past and hadn't detected any noticable effect.  However,
I just tried some "Chris' Triple" that I made about 8 weeks
ago.  I used almost 15 lbs of Ireks-Arkady amber malt extract
syrup (it is almost done fermenting I think) for a 5gal batch.
My intention was to make a VERY high gravity ale with that
"abbey touch." :-)  I am starting to notice a hint of bananna
flavor.  I assume this is due to ester production because of my
75-80F primary fermentation temperature.  Other than that, it has
worked out quite nicely and I'm not so sure that I don't like the
banana flavor either.

Has anyone else had this experience with this strain?  I think
the strain was #1214.

Cheers,

Chris

------
Christopher Mauritz                   | You ask me to enter
root@ritz.mordor.com                  | But then you make me crawl
root%ritz.mordor.com@spcvxa.spc.edu   | And I can't be holding on...
{backbone}!rutgers!spcvxb!ritz!root   | -U2-
Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: What do you call this?
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Thu, 30 Jul 1992 16:29:18 GMT

>In article <1992Jul29.190441.20554@mcnc.org> roy@mcnc.org (Subhash Chandra Roy) writes:
>>Just finished brewing a barley wine strength braggart (sp?).  I really
>>don't know what style the ale actually is though.

What's a "braggart"?  I don't see it listed in Eckhardt's book...

---
gak
107/H/3&4
From: gsw@thebrewery.EBay.Sun.COM (Greg Winters)
Newsgroups: rec.crafts.brewing
Subject: Re: Wyeast Belgian Ale yeast (and esters)
Date: 27 Jul 1992 16:18:45 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: gsw@thebrewery.EBay.Sun.COM
NNTP-Posting-Host: thebrewery.ebay.sun.com

In article 800207@mordor.com, root@mordor.com (Chris Mauritz - SysGod) writes:
>Not too long ago, someone posted a message about using Wyeast
>Belgian Ale yeast at higher temperatures.  I have done this in
>the past and hadn't detected any noticable effect.  However,
>I just tried some "Chris' Triple" that I made about 8 weeks
>ago.  I used almost 15 lbs of Ireks-Arkady amber malt extract
>syrup (it is almost done fermenting I think) for a 5gal batch.
>My intention was to make a VERY high gravity ale with that
>"abbey touch." :-)  I am starting to notice a hint of bananna
>flavor.  I assume this is due to ester production because of my
>75-80F primary fermentation temperature.  Other than that, it has
>worked out quite nicely and I'm not so sure that I don't like the
>banana flavor either.
>
>Has anyone else had this experience with this strain?  I think
>the strain was #1214.
>


I have used this yeast twice for both a strong ale (12 lbs malt extract) and
a barleywine (16lbs malt extract). The ale was brewed at about 70-75 degress
and produced a very strong banana taste which I (and several friends) liked
very much. It tends to disapate with age.

My second batch was a barleywine which I have become totally addicted to
and have the last four bottles under lock & key! I used the belgian ale
yeast at about 62-65 degress in primary and racked off to secondary and
added a champagne yeast to finish it off. (I have the feeling that it really
didn't need it though...) Left in secondary for two months and bottled.
There is a undercurrent of banana flavor, but not nearly as strong as the
lighter ale fermented at the higher temp. All I can say is it's heaven in
a bottle...


Brew on, 

Greg
From: swise@statacama.austin.ibm.com (Stevo Bevo-Devo Wise|swise@elric|8.3493|d58|ibm|nomgr)
Newsgroups: rec.crafts.brewing
Subject: Quick Lagering
Date: 21 Jul 92 13:31:25 GMT
Organization: IBM, Austin

Hi!

I have a lagering question.  I've been brewing since Feb. (at least 20
batches).  In addition to a variety of ales, I've been doing several
lagers & pilsners, but I haven't been lagering them.  I ferment them at
about 75 degrees F (steam method :-), and they taste good.  I have
recently acquired a refrigerator for lagering/storage.  

Now, you may shoot me for this, but I'm into quaffing regularly, and
because of this, my brews don't age too much.  This 3 month or longer
:-( lagering won't do...

Does anyone know of a quick way to improve the lagers via a 1 or 2 week
lagering?  Should I do fermentation at 40 degrees? -or- should I get
the fermentation going (through respiration period, i think), then put
in the fridge to lager at 40 degrees & finish fermentation?  My first
thoughts are that moving from 75 degrees to 40 this quickly will shock
my poor yeastie friends...

BTW: I only do extract brews...if that matters...

Thanx in advance!

********
Steve Wise 	IBM AWD - Austin, TX.
Internal: 	swise@elric.austin.ibm.com
VNET:		AUSTIN(SWISE)
Internet:	swise@bach.austin.ibm.com