HDTenEightyP/NetNews huggingface dataset:
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: mailing beer and headaches
Date: Mon, 12 Oct 92 21:53:14 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <1992Oct12.223514.28262@msc.cornell.edu> (rec.crafts.brewing), bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038) writes:
) I tried mailing a headache to my sister, but the postal service
) wouldn't permit it.  The beer went through just fine ;-)

Yeah, I think the general consensus here is that you should:

   Pack the beer carefully

   If you feel like calling it something, call it either "Yeast Samples--
   Not For Human Consumption" ... or "Vinegar."

I've shipped beer by Fedex ... other folks have shipped by US Mail
and UPS.  There should not be any problems.  I would not ship via
Parcel Post, since it is not sealed.

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: wayne@ilium.troy.msen.com (Michael R. Wayne)
Subject: Cider in quantity (re-request)
Organization: TMC & Associates, Troy, MI
Date: Fri, 16 Oct 1992 07:51:35 GMT

	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.

	I can see doing  5 gallons at a time in my normal brewing carboy.
What I'm looking for is tips & hints for things that I should looks out for
as well as ideas on storing it for the winter.  Can I just drop it into
Grolsh bottles or will the continued fermentation pop the bottles (I'm
guessing the latter).  I suspect that part of my problem is that I want
to end up with a semi-sweet hard cider so fermentation will likely continue
until I serve it.  The ideal would be to come up with some sort of barrel
arrangement, put the cider & yeast in and let it sit for a few months :-).

	Any experiences would be greatly appreciated.

/\/\ \/\/
-- 
Michael R. Wayne       | VP of Engineering  | VP of Engineering
  TMC & Associates     | Msen, Inc.         | Simplix, Inc.
  PO Box 994           | 628 Brooks         | 3780 Rochester Rd., Suite 100
  Troy, MI 48099       | Ann Arbor MI 48103 | Troy, MI 48083 
Newsgroups: rec.crafts.brewing,alt.beer
From: gayde@cbnewsc.cb.att.com (p.a.gayde)
Subject: Re: Chicago Brewing Co. Tour
Organization: AT&T
Date: Wed, 14 Oct 1992 22:49:23 GMT

From article <2MX70NN@heaven7.in-berlin.de>, by martini@heaven7.in-berlin.de (Martin P. Ibert):
> gayde@cbnewsc.cb.att.com (p.a.gayde) writes:
>> Ken Pavichevich (the owner) and Doug Babcook (brewmaster) toured Germany, Czechoslovakia and
>> Austria 10 times, visiting over 100 breweries, before deciding on which beers to model
>> Baderbrau Pilsener after.
>> 
>> Their choices: Budweiser Budvar and Pilsener Urquell.  You can't get more authentic than that!
> 
> Yes, you can! Budweiser Budvar is a very file beer, but it's not a Pilsener.
> The one and only authentic Pilsener is Pilzn Prazdroj (sp?), aka Pilsener
> Urquell (which is a German name).
> 
>> Ken has personally taken bottles of Baderbrau to the brewmaster at Budvar, who has confirmed
>> its authenticity.
> 
> If the brewmaster at Budvar confirmed its authenticity, it must be a very good
> beer indeed, but it can't be a pilsener.

Martin,
     Why can't Baderbrau be a pilsener?

Agreed that Pilsener Urquell is the one and only ORIGINAL pilsener, but they don't hold the
exclusive rights to the pilsener brewing process or the ingredients used.

No less an authority than beer critic Michael Jackson said that Baderbrau was the "finest
Pilsener beer in America."  Whatever you may think of Jackson, he surely knows a pilsener style
beer when he tastes one.

The German Consul General in Chicago, who could get any pilsener he wanted flown in from Germany,
serves exclusively Baderbrau at the consulate.

Pete Gayde
Newsgroups: rec.crafts.brewing
From: culliton@ceres.srg (Tom Culliton x2278)
Subject: Odd temprature/flavor relationship
Organization: SRG, Arinc Research Corp., Annapolis, MD
Date: Tue, 13 Oct 92 20:19:58 GMT
Summary: My beer seems to have MORE flavor at lower temprature!

After taking a six of homebrew over to my brother's house and finding
it tasted rather bland there, I came home and tried another only to
discover that it tasted as rich and malty as I remembered it.  The only
obvious difference was the serving temprature.  (The stuff at home was
enough colder to show a chill haze, while at his house it was crystal
clear.)  This goes counter to my understanding, that serving a beer
colder LESSENS the taste.  I tasted enough bottles to (hopefully)
eliminate bottle to bottle variation as the cause.

Whats going on here?  Is the chill haze (protien + tanin aglutination)
affecting the mouth feel or taste?  Is the lower temprature reducing
some flavor component that masks the maltiness?  Some other factor in
the tasting environment?

Now for an easy, subjective question. ;-)  Anybody ever tried using
vanilla extract in a Porter?  What did you think of it?

Tom
Xref: sparky rec.crafts.brewing:6161 alt.beer:6078
From: eisenhof@zax.eda.teradyne.com (Karl Eisenhofer)
Newsgroups: rec.crafts.brewing,alt.beer
Subject: Now thats what I call dry brewed...
Date: 13 Oct 92 20:52:10 GMT
Reply-To: eisenhof@bamboo.atb.teradyne.com
Organization: Teradyne, Inc. Boston MA


A friend of mine mailed this to me today:

Taken verbatim from today's San Jose Mercury-News:

CONSUMER CORNER

Packaged Beer Lightens The Load

PRODUCT: South Hills dehydrated beer.

DESCRIPTION: A beer-flavored, non-alcoholic, carbonated, dry beverage
made with maltodextrine, natural and artificial beer and malt flavors,
dried beer, and corn syrup solids.  It's packaged in 5-ounce (150g)
packet that must be mixed with 8 fluid ounces (250 ml) of cold water
for drinking.

PRO: It has a refreshing teste, though a bit sweet, and is best when
mixed with extremely cold water.  Its taste is remarkably similar  to
beers produced by micro-breweries.  It's a quick source of liquid
carbohydrates, ans it's easy and light to pack and mix.

CON:  The instructions say to wait for the head to subside after
mixing, but that takes better than 5 minutes...  In very cold water
the mix clumps up unless you add water slowly and stir constantly.

COMMENTS: Although it doesn't compare to a fine lager, it suffices
quite nicely when your taste buds crave a cold one in the backcountry
and you don't fancy carrying a six-pack.  The manufacturer mentions one
can add clear grain alcohol or vodka to achieve an alcoholic beer.

SUGGESTED RETAIL:  $5.95 for 6 packets.

COMPANY:  Executive Network, Inc.  765 Mimosa Ave., Eugene, Oregon. 97405
          (503) 343-3558



-- 
Karl Eisenhofer  SPIKE  eisenhofer@maven.dnet.teradyne.com
"Searchlight casting for faults in the clouds of delusion"
From: jdecarlo@mitre.org (John DeCarlo)
Newsgroups: rec.crafts.brewing
Subject: Re: Coffee Brews ???
Date: 8 Oct 92 13:26:15 GMT
Organization: MITRE Corporation, McLean  VA

In article <ibiggs.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.

Well, I put 1/4 lb of French Roast beans in the secondary for an attempt at 
coffee stout--big mistake.  Tasted like carbonated coffee.  Don't know how 
much of a difference crushing the coffee makes, but probably 5-10 minutes 
will give less flavor than a week in the secondary.

John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: Full mashing Re: The Rice-Brau Challenge (Recipe + Notes)
Date: Thu, 8 Oct 1992 02:47:52 GMT
Organization: ddsw1.MCS.COM Contributor, Chicago, IL

In article <1992Oct5.204603.23902@news.nd.edu> ulick@angelico.helios.nd.edu (Ulick Stafford) writes:
>In article <01050166.fakhbe@joebloe.maple-shade.nj.us> joseph@joebloe.maple-shade.nj.us writes:
>>  of sparge water used.  Since the pH of the runnings tends to increase
>>  with extraction, maximal levels of sparge water can be checked by
>>  pH measurement.  Conversely, the high pH of alkaline water itself
>>  stimulates extraction.  Finally, the extraction rate increases very
>>  rapidly above 74 to 76C, so it is important that temperature be
>>  controlled during the sparge.
>>
>>  --Principles of Brewing Science, p. 120
>>
>>Now, granted, George could be wrong and Ulick and Jack could be right.

First of all, what you quoted says not a word about tannin extraction.   But
more importantly, no one is suggesting anyone is wrong.  Simply that I doubt
that the tannin taste would be detectable by any one but a certified judge.
Certainly, not a humble tongue like mine.

js
From: carlton@cs.berkeley.edu (Mike Carlton)
Newsgroups: rec.crafts.brewing
Subject: Re: Tour times at Anchor Brewing
Date: 13 Oct 1992 19:12:56 GMT
Organization: University of California, Berkeley
Distribution: na
Reply-To: carlton@cs.berkeley.edu
NNTP-Posting-Host: peets.berkeley.edu

In article <9210122122.AA00372@baddog.cca.cr.rockwell.com>  
tclar@BADDOG.CCA.CR.ROCKWELL.COM (Thomas G. Clark) writes:
> Does anyone have any particulars on tours at the Anchor Brewing company.   
What
> with Interop in two weeks I'd think this information would be pretty popular.
> Thanks in advance!
> 
> Tom

I haven't taken an Anchor tour in 2-3 years, but in the tradition of the
net I'll throw in my 2 cents anyway (plus a strong recomendation that you
try to take a tour).

When I last talked to them, they wanted you to have reservations.  I went
on a Monday morning, 11-ish.  They were a little hesitant to take big
groups, when I went once with a group of about 20 people, we had to make
reservations as 2 separate groups of 10.

Both times I've gone they've been great hosts.  It is a fairly small 
brewery, with a real friendly, "family" atmosphere.  After the tour we
ambled up to their bar for the obligatory sampling test.  They had samples
of all their beers for us, including the summer wheat, Christmas beer and
Old Foghorn.

The best part was after we had all had several beers, one of the employees
comes up on a break (not our tour guide), pours himself a beer and then 
asks us if we'd like to have a refill.  No need to twist our arms, so we
had another and nice chat with him.  That kind of attitude really impressed
me -- they weren't a bunch of 9-5ers just putting in their time.

So, give them a call and take a tour if at all possible.  Call information
in San Francisco (415 area code) for the number.  You can walk to the 
brewery from BART (I've done this), but it is a fairly good hike.  Ask them
for directions. In fact, I need to make another tour myself, it's been a while.

cheers,
mike (carlton@cs.berkeley.edu)
Newsgroups: rec.crafts.brewing
From: ulick@chopin.helios.nd.edu (Ulick Stafford)
Subject: Re: Using Wyeast for more than 1 batch
Organization: OUC, University of Notre Dame
Date: Fri, 9 Oct 1992 14:36:19 GMT

In article <1992Oct8.153130.29968@walter.cray.com> kelly@spyro.cray.com (Matt Kelly) writes:
>
>
describes a detailed very good way to split a Wyest in 2, but why go to
that trouble?  I've reused Wyest in 2 ways.  I've pitched a new beer onto 
yeast in the primary after racking to a secondary.  I rack this beer
the following morning to get it off trub.  And also I've bottled dregs 
from the secondary and refrigerated.  It is better to do this with
some wort to which you've added your priming sugar, so that the yeast
had something to eat when it wakes up after you take it out of the 
fridge.  I did this without sugar with a Wyest Irish Ale yeast and
the bitter I made was excellent.  I am currently doing a Weizen
the same way.  I made a starter with the Weizen dregs 2 days before using
it because it had been in the fridge for well over a month, and I 
heard it can be sensitive.  Since I only made the new beer with it
last night, I cannot report on its performance yet.

>I have heard that re-using Wyeast for more thatn 3 batches can cause it
>to be too attenuative, but getting 3 batches out of 1 Wyeast packet is
>certainly better than *1* batch!!

Reusing may refer to the way I reuse.  Your method of spliting a starter may
not be as bad.  But I wouldn`t mind more attenuative Wyeasts.


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ 'There was a  master come unto the earth, + Ulick Stafford, PP-ASEL       +
+    born in the holy land of Indiana,      + Dept of Chemical Engineering, +
+ in the mystical hills east of Fort Wayne'.+ Notre Dame, IN 46556          +
+      B'fhearr liom bheith ag eitilt.      +    ulick@bach.helios.nd.edu   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Newsgroups: rec.crafts.brewing
From: mister rogers <rogers@ial3.jsc.nasa.gov>
Subject: Re: headaches
X-Xxdate: Thu, 15 Oct 92 17:30:19 GMT
Organization: Lockheed Engineering
X-Useragent: Nuntius v1.1.1d12
Date: Thu, 15 Oct 1992 16:27:42 GMT

>In article <1992Oct13.185138.20924@news.nd.edu>,
ulick@stravinsky.helios.nd.edu 
>(Ulick Stafford) writes...
>
>>Fusel alcohols are a murky area to me.  A batch that I had that got
>>worse was contaminated with fusel alcohols, I first thought, but in
retrospect
>>overhopping with mysterious Northern Brewer hops may have been the
fault, 
>>while the yeast kept chewing up all the body (Edme Dry).  But could
they be
>>blamed for headaches?  I used to get headaches the morning after a few
home
>>brews, but since moving to liquid yeasts and full mashing, the problem
is
>>gone.

my room-mate and i brewed a batch that gave us headaches if we drank more
than one. luckily we had several other batches on hand. we never tried to
figure out why. we just avoided the problem by having only one then
drinking something else. it tasted way too good to toss.

-------------
mister rogers
-------------
From: cav@bnr.ca (Rick Cavasin)
Newsgroups: rec.crafts.brewing
Subject: Re: Using Wyeast for more than 1 batch
Date: 9 Oct 92 16:19:39 GMT
Reply-To: cav@bnr.ca (Rick Cavasin)
Organization: Bell-Northern Research Ltd.

Keyword


Here's my suggested method for stretching the Wyeast that I've
sent to a few people.  It has some advantages over the successive
generation approach, which depending on your sanitation procedures,
can increase the chances of contamination creeping in.

******************************************************************
Briefly, my suggestion consists of converting the original Wyeast
package into a number of 'copies' in beer bottles.

Step 1:
Prepare some starter wort (S.G. = 1.020), see Miller's book for
recipe.  Basically, you need about 1/2 gallon, but if you make
more and can it in mason jars (using standard canning procedures),
you will not have to prepare more at a later date.

Step 2:
Place 1/2 gallon or so of starter wort in suitable container
(1 gallon glass jug), pitch (inflated) Wyeast package at correct temp.
and fit air lock. This is the 'master' starter.

Step 3:
Allow to ferment to completion.  When fermentation has ceased,
agitate the 'beer' to suspend all sendiment, and very carefully
bottle it.

You will now have about 6 bottles of very thin beer with a good
deal of viable yeast sediment in each bottle.  Use each bottle
as you would use a package of Wyeast - ie. prepare a starter
culture a couple days before brewing.  This is facilitated by
canning wort when you prepare the master starter.  I've had the bottled
cultures remain viable for more than 6 months (so far).
All yeast starters are of the same 'generation', ie. 'twice
removed' from the original Wyeast package (as opposed to the usual
'once removed').
Note: when the 'master' starter reaches high krausen, a small starter
could be decanted and the rest left to ferment out for subsequent
bottling.  This starter will be only 'once removed'.

Observe proper sanitation and wort aeration procedures thoughout.
Equipment: 1 gallon jug (for 'master' starter)
           1.5 litre wine bottle (for subsequent starters)
           air lock
           6 beer bottles, caps and capper

Optional equipment: mason jars and canning pot.

*****************************************************************


Cheers,
Rick C.
From: jimf@cbnewse.cb.att.com (james.r.fehrenbacher)
Newsgroups: rec.crafts.brewing
Subject: techniques - racking, bottling
Date: 15 Oct 92 19:30:34 GMT
Distribution: na
Organization: AT&T

Anybody have trouble racking? Maybe it's just my inexperience but every time,
I have a siphon hose come out of the bottle and lose some wine and/or I
get a bunch of the fallout at the bottom of the jug into the siphon (the
stuff I'm trying to get rid of). I'd love to hear a description of an 
experienced person's technique.

Also, can regular corks be used in champagne bottles for sparkling cider?
Newsgroups: rec.crafts.brewing
From: akerson@deimos.af.mil (Pete Akerson - akerson%srg@uunet.uucp)
Subject: What is Refiners syrup ?
Organization: Arinc Research Corp.
Date: Tue, 13 Oct 92 19:37:43 GMT



 I was bottling the other week, and having no corn sugar around,
decided to use some pre-disolved corn sugar. eg Karo syrup. Mixed 
w/ water, etc.  Anyway, the clear Karo was ok stuff, (no preservatives
judging from the way it finished.) The dark Karo contained
something called 'refiners syrup' whats that ? Might it be
sugar-swill && dextrins left over from some distilling process ?

?
From: gorski@pslu1.psl.wisc.edu (Tom Gorski)
Newsgroups: rec.crafts.brewing
Subject: Re: mailing beer and headaches
Date: 12 Oct 92 19:31:39 GMT
Organization: Physical Sciences Lab, University of Wisconsin

In article <1992Oct12.174636.13104@noose.ecn.purdue.edu> gilpbf@cindas.ecn.purdue.edu (Brian F Gilp) writes:
>On headaches one of my friends upon tasting my beer got a viscious
>headache about half way through the bottle.  This happened on each
>of the three bottles he sampled(all same batch, but on different days
>and at different locations). He also doesn't have a problem with
>commercial beer, import or domestic good or swill.  No one else has
>had a problem with my beer.  Could this be an alergic reaction to one
>of the ingredients that might not be normal or at least more pronounced.

Question:  what kind of brewpot do you use?
(I'm fishing for something here....)

--Tom G.
Newsgroups: rec.crafts.brewing
From: mccon@ssdd475a.erim.org (Joe McConnell)
Subject: Re: AHA Policy on Product Reviews
In-reply-to: stevens@stsci.edu's message of Mon, 12 Oct 1992 15:49:52 GM
Organization: Environmental Research Institute of Michigan, Ann Arbor, Michigan
Distribution: usa
Date: 12 Oct 92 17:15:23

Why not send the text of your post to AHA, along with an explanation
of what the Internet is and how many people it reached?
--
Joe McConnell  | Opinions expressed are the   | Don't blame me!  I voted for
mccon@erim.org | author's, not the employer's.| Stephen Maturin!
From: C.V.Copas@lut.ac.uk
Newsgroups: rec.crafts.brewing
Subject: Re: ENGLISH BREW PUBS
Date: 15 Oct 92 19:19:02 GMT
Reply-To: C.V.Copas@lut.ac.uk (Conn Copas)
Organization: Loughborough University, UK.

Beware the Whitbread owned, extract brew pubs, all of which have colourful
names like the Frog & Parrot, in Sheffield. They somehow manage to make SG 70
ales taste insubstantial, and expensive to boot. CAMRA's annual "Good Beer
Guide" gives details.
Newsgroups: rec.crafts.brewing
From: gummitch@techbook.com (Jeff Frane)
Subject: Re: Repost: GABF results
Organization: TECHbooks of Beaverton Oregon - Public Access Unix
Date: Thu, 8 Oct 1992 23:04:57 GMT

gak@wrs.com (Richard Stueven) writes:

>>GABF Results, 1992
>>Professional Tasters Panel
>>
>>
>>Vienna
>>    Gold - Brooklyn Lager, The Brooklyn Brewery, Brooklyn, NY
>>    Silver - Golden Rail, Cherryland B, Sturgeon Bay, WI
>>    Bronze - Anchor Steam Beer, Anchor Brewing Co,

>Anchor Steam is a Vienna-style beer?!?

>Maybe I need to re-read Eckhardt...

A lot of the entries in the GABF are in peculiar places; breweries seem
to position themselves to win medals, not for an accurate reflection of
their beer's merits.  As I recall from a conversation with Fred
Eckhardt, who has served on the judging panels over several years, they
are *required* to hand out a full array of awards, even if they don't
feel the beers are really worthy of recognition.  If there are only Gold
& Silver medals in a category, it's because only 2 beers were entered!

In this case, Anchor has painted itself into a corner.  Clearly, there
can't be a Steam Beer category when Fritz Maytag has a trademark
headlock on the name "steam beer".  And Vienna is probably as close as
one can get, given that Anchor Steam is an amber beer, well-hopped and
brewed with a lager yeast.  Something like is was probably brewed in the
last century by German brewers who had no access to ice and simply used
their old recipes and yeast to do the best they could.

Jeff Frane

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


Newsgroups: rec.crafts.brewing
From: gak@wrs.com (Richard Stueven)
Subject: Re: Repost: GABF results
Reply-To: gak@wrs.com
Organization: Wind River Systems, Inc.
Date: Wed, 7 Oct 1992 19:55:17 GMT

>GABF Results, 1992
>Professional Tasters Panel
>
>
>Vienna
>    Gold - Brooklyn Lager, The Brooklyn Brewery, Brooklyn, NY
>    Silver - Golden Rail, Cherryland B, Sturgeon Bay, WI
>    Bronze - Anchor Steam Beer, Anchor Brewing Co,

Anchor Steam is a Vienna-style beer?!?

Maybe I need to re-read Eckhardt...

---
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
From: ech@ac.dal.ca
Newsgroups: rec.crafts.brewing
Subject: Re: Coffee Brews ???
Date: 7 Oct 92 18:42:50 GMT
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <ibiggs.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.
> 
> Has anyone tried this before.  Do you suggest or regret it?	Any help 
> would be appreciated.
> 
> Kevin Crawfrod
> Halifax, Nova Scotia



        Greetings fellow Haligonian Homebrewer.  I made a wicked coffe stout
about two years ago.  I don't think I used quite 1/2 pound, more like 1/4
pound, ground very coarse (the thought of coffee dregs in beer is a frightening
one).  I suggest you try it.  My logic for trying it initially went something
like this:
        -The recipe calls for roasted barley
        -I'm almost out of roasted barley, but I want to brew tonight
        -Papazian says Roasted barley has a flavour sort of like coffe
        -ergo, I'll replace the missing roasted barley with coffee.

	Ed
Newsgroups: rec.crafts.brewing
From: tgrupe@watnxt11.ucr.edu (Todd E. Grupe)
Newsgroups: rec.crafts.brewing
Subject: Chocolate Dark Beer
Date: 15 Oct 92 19:51:35 GMT


Re: the discussion on HBD about using baker's chocolate in beer: I  
recently bottled a batch of dark beer (Bierkeller extract) and used  
powdered Nestle's Quik for priming in a few bottles as an experiment.  I  
used about 1/3 more Quik in each bottle than the amount of sugar in the  
others, as the stuff is mostly sugar but contains cocoa and other  
ingredients.  So far the carbonation seems OK; won't know the final  
results for another month or so.  Has anyone else ever tried this?

TG
--
tgrupe@watserv.ucr.edu

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