HDTenEightyP/NetNews huggingface dataset:
From: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Re: using fruit juices in ale
Date: Wed, 2 Sep 92 10:04:53 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


In article <1992Aug31.162727.7542@aio.jsc.nasa.gov> (rec.crafts.brewing), marshall@sweetpea.jsc.nasa.gov (Jay Marshall) writes:
) I would like to make a cherry ale and thought that I had heard someone
) say that you could get pasteurized cherries at the local Whole Foods.
) When I went to check it out, all I could find was 100% cherry juice.
) I was going to use about 5 lbs of cherries for a 5 gallon batch.  If I
) were to use this cherry juice instead, how much would be approximately
) equivalent?  Has anyone out there used the juice before?  Also, are there
) any clarifying agents needed when you use fruits (or juice) in beer?  I was
) going to add this to the secondary for a week or so...

I've just made a batch using a bottle of black cherry concentrate,
which is supposedly "equivalent" to 5 lbs of cherries.  The brew was
basically 5# Munich, 1 pint concentrate, and a little less than a
half pound of honey, to make 3-1/2 gal at OG 1.052.

The brew is still pretty yeasty.  The cherry flavor is not pronounced
at this point, but it is detectable.  I would be inclined to find
a way to add some fresh cherries, probably in the secondary, next
time, just to get some of the missing volatiles in the brew.  I would
also probably use the sodium met technique (put fruit in water, add
Campden tablets, wait 1 day) instead of the pasteurizing technique
in this case.

We shall see how it develops.

One thing I would recommend:  use plenty of fruit in a brew.  1 pound
per gallon is not enough.  2 pounds is better.  3 pounds might be
best for some relatively low-acid fruits, although I have an urge
to try another batch of strawberry beer, this time with 15lbs of
strawberries / 5 gal instead of 10 like last time.  I'm sure it will
be sour as hell.  But after the current batch of sour strawberry beers
sat on a shelf for 6-12 months they suddenly started to taste really yummy!

BTW: has anyone here tried adding lactic acid to dry stout?  Just
for that slight "tang?"  I mean, I've got this pint of USP 88% lactic
acid here ....

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
v   v  sssss | Certified Guru: all-grain brewing,| 2102 Ryan's Run East
 v v  s   s  | C, synthesizer comp & arranging,  | Rt 38 & 41
  v    sss   | photography. Also not a bad cook. | Maple Shade NJ 08052
-----My employer isn't paying for this, and my opinions are my own-----
From: slndw@cc.usu.edu
Newsgroups: rec.crafts.brewing
Subject: Re: cost of a carboy
Date: 2 Sep 92 17:07:13 GMT
Organization: Utah State University

In article <13597.2aa3ca57@ohstpy.mps.ohio-state.edu>, cpalmer@ohstpy.mps.ohio-state.edu writes:
> The purified water company in Columbus sells glass 5 gal carboys for
> ten dollars.
> In Ann Arbor the food co-op "rents" them for eight dollars.
> Basically, this is the deposit on filled ones, but they will gladly
> give you an empty one for eight bucks.
> The atvantage to this is that you can return it and get a new one every
> so often, thus not worry about the build up of wold yeasts, spores,
> and bacteria.


do you actually worry about stuff 'building up' in your carboy?

you could try washing them.  bleach works too!


-toot
> 
Newsgroups: rec.crafts.brewing
From: hasn@midway.uchicago.edu (Sheheryar Hasnain)
Subject: Brewing Supplies in VERMONT
Organization: University of Chicago
Date: Tue, 25 Aug 1992 20:01:19 GMT

I'm going to be in VT for a week next month and was wondering if anyone 
knew of any brewing supply stores in the Burlington/Montpelier Area.  Generally
I have found VT to be the cheapest in terms of most things.  Maybe I can save
a few bucks on brewing supplies.
Thanks

Newsgroups: rec.crafts.brewing
From: jdecarlo@mitre.org (John DeCarlo)
Subject: Re: wort chilling with ice cold water
Keywords: wort chilling
Organization: MITRE Corporation, McLean  VA
Date: Fri, 4 Sep 1992 15:54:44 GMT

In article <BtxACs.490@news.dtc.hp.com>
 peterm@dtc.hp.com (Sweet Pete) writes:

>What's the oxidation problem.  Given that one should aerate the wort well
>for primary fermentation does this mean that this aeration should be done
>only on cooled wort, and not by pouring the hot wort in with lots of
>splashing?

Exactly.  The oxidizing reactions occur *much* faster in hot wort than in 
cool wort (seconds instead of hours kind of thing).  So cool first, then 
aerate, and if the yeast takes off quickly, they use the oxygen before the 
chemicals start the oxidation process.


John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet:  1:109/131  Internet:  jdecarlo@mitre.org
From: tcora@PICA.ARMY.MIL (Tom Coradeschi <tcora>)
Newsgroups: rec.crafts.brewing
Subject: Re: Help on home made wine
Date: 31 Aug 92 21:08:31 GMT
Organization: Electric Armts Div, US Army ARDEC, Picatinny Arsenal, NJ

Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris) writes:
>
>I have been making hamo brew beer for a couple of years now with good success,
>and am now thinking of trying my hand at a bit of wine making.
>
>I have brought a book that gives the basic procedures and contains some 
>recipies for the ingredients but these are all in 5 litre(1 gallon) batches.
>Is it alright to multiply the ingredients twice or four times to give 
>batches of 12 or 24 bottles (instead of 6), ie will it change the final
>characteristics of the wine?

Certainly. In fact, you can (basically) multiply the amounts by as
much as you wish. Of course, the more you multiply, the more careful
you will likely be, as the financial risk gets greater (grapes ain't
all _that_ cheap:-}). We use plastic garbage cans as primary
fermenters and 5 gallon springwater bottles as secondaries.

>Also, what would be an easy wine to start making?

I'd suggest that you start with a red of some sort, as they are much
easier to make than whites (the process is largely the same, it's just
that whites really need more careful supervision, and really enjoy
climate control during primary fermentation.).

Of course, you've got a while to wait for local grapes to come in, no?
-- 
 
                tom coradeschi    <+>    tcora@pica.army.mil
From: wrfisher@cats.ucsc.edu (William Robert Fisher)
Newsgroups: rec.crafts.brewing
Subject: Re: god please don't flame me...
Date: 3 Sep 92 04:36:04 GMT
Organization: University of California; Santa Cruz
NNTP-Posting-Host: am.ucsc.edu


[lots of stuff deleted]

>Let's not lose sight of the fact that in spite of the trauma, terror and
>fear, AKI did post as I suspect most people will.
>
>To trash flamers and vociferous critics is not the cure to the problem.  Like
>the poor, they (we) will always be with you.  The solution is for people to
>recognize that flames do not really burn.  You have to take the good with the
>bad, grin and bear it, turn the other cheek etc., ad nausiam.
      ^^^^^^^^^^^^^
I'm sorry, but isn't Grain and Beer it ;-)
From: abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim)
Newsgroups: rec.crafts.brewing
Subject: Importing of plant species
Summary: how do i find out if this is legal?
Date: 28 Aug 92 20:36:46 GMT
Organization: Hughes Aircraft Colorado Engineering Labs


This is a bit off the subject, but i do not know where to go.
My mother just returned from Peru, and at my request brought
back some of their odd corn varieties.  One of which is
a special corn they grow to ferment, which has large kernels.
I am thinking about planting some next spring, and emulating
their recipe, which unfortunately is sketchy.

  1) soak and drain the corn
  2) re-fill with water
  3) cook for a while
  4) add honey
  5) let ferment spontaneously

Well... i do not want to introduce some kind of incredibly
nasty weed to the continent, so how can i find out if this
is OK?

Also... for you o-chem, bio-chem gurus:

   can corn be converted by boiling, or do i need a warm
temp rest like barley.  

   Do you think that there may have been a germination
period between the soaking and the cooking?

   My mom's friend will return to peru for x-mas.  At that
time he can get me some of the famed "chicha morada"
purple corn, that they use there for making a yummy
cool-aid like drink.  Just boil the whole purple corn
cobs for a while, and add sugar.  (use the corn like
tea bags)  I have had this chicha morada in LA, and it was
quite good.  I also hear that there is a fermented chicha
morada beverage, which i will try to emulate.  The only
think i know about chicha morada is from the article that
somebody posted here or to HBD about a guy who went into the
indian territories of peru.  i think it was published in
outside or something.
--
Aaron Birenboim                                |I am just too tired to think
abirenbo%rigel.cel.scg.hac.com@hac2arpa.hac.com|of a good quote.
abirenbo@isis.cs.du.edu                        |    - ChickenHead
w (303) 344-6486                               |
Newsgroups: rec.crafts.brewing
From: akerson@deimos.srg.af.mil (Pete Akerson - akerson%srg@uunet.uucp)
Subject: Re: Exploding carboys, First batch.
Organization: ARINC Research, Corp.
Date: Wed, 26 Aug 92 14:36:18 GMT



  While mixing up some 'India Pale Ale' from a box-kit, I added the
toasted oak chips. These twice clogged the vent tube, shooting
the stopper out at relativistic velocities, and blasting the room 
with brown sludge. lost 3/4 gallon to the blow-up, but the rest is doing
well, I guess.
--
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 ...
From: wolfgang@cats.ucsc.edu (Robert F Dougherty)
Newsgroups: rec.crafts.brewing
Subject: Help! Partial mash or not?
Date: 26 Aug 92 23:13:06 GMT
Organization: University of California; Santa Cruz
NNTP-Posting-Host: si.ucsc.edu


Sorry about posting my last article (Sterilization with a microwave) twice.
Thanks for the feedback- I won't be using my microwave for sterilization, 
except to boil water.

On to the question at hand:
   
   I'm about to brew my fourth batch.  I'm using extracts, but I do like to
boost the body and flavor with specialty grains and dry hopping (I haven't
the money or space to make the jump to all-grain, but I plan to someday!)
   
   I'm using 8lbs Alexander's light ME, 1lb dark Crystal Malt, and I have a
pound each of malted wheat and malted barley (for toasting!). My dilema is
this- I don't know if I should attempt a partial mash with the barley and
wheat or just steep them in the pre-boiled water like I've done with the
Crystal Malt in previous batches.  
   
   I guess I'm wondering what all those unconverted starches will do to
my beer if I just steep and if I'd be defeating the purpose of specialty
grains (by breaking down the complex sugars) if I mash.  Help!!!

   BTW- By "mash" here I mean an improvised mash.  At the risk of getting
flamed, I'll explain what I had planned to do if going the partial mash way.
I have a thermometer, so I could hold the water at 150F (or so?) for a
while and then boost the temp to 170F.  After some more minutes (haven't
decided how many yet!), I'd pull out the grain bag and place it in a 
strainer and hold it over the wort while I pour hot water over them to
rinse (lamely sparge?) the grains. Then I'd dump in some boiling hops, boil
for a while, add the extract, boil some more, add more hops at various 
times, and chill in an ice water bath before dumping into my primary. 

   I already have some Wyeast German Ale going in a starter, so I need a
response soon!:-)

   Thanks in advance!!!
Newsgroups: rec.crafts.brewing
From: tencati@nssdca.gsfc.nasa.gov 
Subject: re: BrewPub in D.C.!
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Distribution: na
Date: Thu, 3 Sep 1992 17:01:00 GMT

From: tencati@nssdca.gsfc.nasa.gov (NSI Security Manager +1-202-434-4541)
Newsgroups: dc.dining
Subject: re: Brewpub in DC!
Date:  3 Sep 1992 11:34 EST  
Distribution: na
Keywords:  

The Capital City Brewing Company was located in my suite of offices 
until their pub recently opened, and they moved operations there.

Their site drawings looked good from what I saw. There's only so much
you can do with limited square footage. They serve food also.

They are brewing their own beer on site. I think I remember them
saying they would have 3 varieties of their own.

Until their own beer is ready, they are serving Old Dominion (2 kinds,
my next-door-neighbor is their supplier), as well as some from another
Maryland brewery. 

If the loud rock music is not desirable, what kind of atmosphere would 
you like to see in a brew pub? I can arrange for the owners to see the 
comments posted to dc.dining.

I'm going on Friday for the first time.

Ron Tencati
Hughes STX Corporation
700 13th St., NW
Washington, D.C. 20005
Tencati@Nssdca.Gsfc.Nasa.Gov
From: arf@ddsw1.mcs.com (Jack Schmidling)
Newsgroups: rec.crafts.brewing
Subject: Re: Great idea but....
Date: 3 Sep 92 17:00:48 GMT
Article-I.D.: ddsw1.1992Sep3.170048.14395
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.

binkley@boulder.Colorado.EDU (Jon Binkley) writes:
: 
: Jack- you may well be a person who just doesn't like ales,
: but you shouldn't base your opinions on the products of
: two mass-market mega breweries.  Go to England and try
: some cask conditioned bitter.  You may still not like
: ale, but at least you will have tried the best and 
: will also see some great museums and landmarks on the side!
 
 
I have been to England many times and it was Watney's that turned me
off to American beer.  Furthermore, you seem to forget that the
World's Greatest Beer happens to be ale and I like it a lot.

js
Newsgroups: rec.crafts.brewing
From: arf@ddsw1.mcs.com (Jack Schmidling)
Subject: Re: god please don't flame me...
Organization: ddsw1.MCS.COM Contributor, Chicago, IL
X-Newsreader: Tin 1.1 PL3
Date: Wed, 2 Sep 1992 14:55:32 GMT
X-Disclaimer:  Material posted in this article is the sole responsibility of
                the poster and does not represent MCSNet or the system owners.

aki@atlas.worldbank.org (aki) 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...:-( ...
 I seriously doubt that god would bother but the rest of us may have
lots of fun with this one.  How bout a young fellow (pick your color)
who hauls bags of grain from the car into the brewery?  $44 is not a
bad price but don't forget YOU are responsible for feeding him.

Of course by now you have learned that a carboy is a big glass jug.  They
come is five and seven gal sizes and are most commonly seen on water
coolers.

Now can I let god out of his box?

js
From: simmon@eeel.nist.gov (Eric Simmon)
Newsgroups: rec.crafts.brewing
Subject: Re: Sassafras for Root Beer
Date: 31 Aug 92 18:40:20 GMT

If anyone has saved any messages about brewing root beer,
could you send them to me?

Thanks,

Eric Simmon
Newsgroups: rec.crafts.brewing,rec.food.drink,dc.dining
From: holland@access.digex.com (Brian Holland)
Subject: Re: brewpub in DC!
Keywords: DC washington brewpub
Organization: Express Access Online Communications, Greenbelt, Maryland USA
Date: Fri, 28 Aug 1992 18:42:37 GMT

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
>it is someplace in Northwest and it is not really a brewpub yet
>(the beer is brewed in Maryland, and brought in to the pub).
>
I can't remember the name of the place, but it's on New York Avenue
where it hits 10th and H.

Brian


Newsgroups: rec.crafts.brewing
From: markg@runaway.ifs.umich.edu (Mark Giuffrida)
Subject: Re: beginner questions on trub, racking, blow-offnex
Keywords: fermentation
Reply-To: markg@umich.edu
Organization: University of Michigan
Date: Thu, 27 Aug 1992 13:05:13 GMT

>> 
>>     (a)  After 3 or 4 days (after the froth has subsided somewhat) I usually
>>          rack off for secondary fermentation.  What seems to happen then is
>>          the rate of fermentation decreases markedly.  The sediment I leave
>>          behind seems to be fermenting more than the brew I've just
>>          syphoned.  Does this mean I should leave it for longer before
>>          syphoning?
>What happens in racking is that you get away from waste products of theyeast,
>solid matter from the xtract, and the result is that you end up with a smaller
>concentration of yeast in the secondary.  This is only temporary.  They
>will begin to reproduce again, and activity will resume (but not like the
>blowoff stage).  Relax, don't worry.  Just leave the sediment, you don'twant
>it.  It may just be trapped bubbles you see released and not serious activity.

OK, I have a question about this and I think it has happened to many of
us novice brewers.  I had an OG of 1047, and after blowoff and active
fermentation I was  down to 1032 (FG is supposed to be around 1020). 
This is OK, but I expected it to be a little bit lower after the active
fermentation.  I got the usual krauesen and high fermentation up until
this point.  I also got the large amounts of sediment.  Basically, it
stopped fermenting (a bubble every 1-3 minutes).  I reracked to a
secondary to get rid of the trub and sediment (elapsed time was 3.5
days) and it really never started again.  After 2 more days the SG was
still about the same (1031).

I assumed it would never ferment more and bottled.  The liquid was
almost clear at the time and there were no signs of any bubbles in the
fermenter.  Did I do the right thing?  How long does it take for the
yeasts to multiply enought after transferring to a secondary and how
much activity should one expect?

By the way, I learned an important lession for this brew.  Advanced
brewers I sure know this already, so its for other beginners out there. 
The trub must be removed by at least the time the krausen has disapeared
or it will soon break down and create bad off flavors.  But it seemed OK
to leave in while the active fermenting was taking place in the first 3
days.  On the next brew I'm going to wait 1-2 hours after chilling (and
before pitching) to get a break-line of protein sediment; then remove it
and pitch.

Mark Giuffrida
University of Michigan
IFS Deployment Project, ITD
markg@umich.edu
From: ulick@chopin.helios.nd.edu (Ulick Stafford)
Newsgroups: rec.crafts.brewing
Subject: Re: Sassafras for Root Beer
Date: 1 Sep 92 21:51:06 GMT
Organization: University of Notre Dame, Notre Dame

In article <1992Sep1.141727.17113@ddsw1.mcs.com> arf@ddsw1.mcs.com (Jack Schmidling) writes:
> 
> There are thousands of carcinogens that the FDA just winks at because of 
> political pressure.  When one makes their black list, it is not to be 
> triffled with.
> 
> >We're all going to die anyway...let's have a little fun on our way.
> 
> Dieing of cancer is not MY idea of fun.

You have a rather naive idea about the usefulness of the FDA.  It is true
that lobbying by some interests has allowed the continued sale of some
products that cause some tumors in the stomachs of rats fed near fatal
toxic doses, but in general the FDA gets their way and keeps stuff off the
market when there is little real risk.  Bear in mind that thanks to the FDA
it tkaes on average 12 years and $300M to get a drug approved, money that
must be recouped in the remaining 7 years of the patent.  And while the
FDA has saved 15000 lives with these ridiculously extensive checks, 150000
died because drugs didn't get to the market soon enough.  Like most
govt bodies the FDA's sole goal is its own continued existence and 
consumption of tax dollars while meddling in the lives of others. 

And think of all the useful stuff driven off the market because when used
improperly it's carcinogenic such as asbestos... 

Oops, bach to brewing subjects...


+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+ '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   +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: joeld@hpnmdla.sr.hp.com (Joel Dunsmore)
Date: Thu, 27 Aug 1992 19:37:21 GMT
Subject: Re: Re: sterilizing with a microwave????
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.crafts.brewing


How about putting a little (1 tbls) of water in each bottle, then mike it
till its half gone.  A veritable steam bath on the inside of the bottle.

Personally, I use 2 tbls of bleach in a dishwasher on the hot cycle.  If
its good enough to sterilize baby bottles...

Of course I only use "clean" bottles from previous brews

Joeld

Newsgroups: rec.crafts.brewing
From: sstrong@kean.ucs.mun.ca
Subject: Brewing Questions... Any Answers Out there?
Organization: Memorial University. St.John's Nfld, Canada
Date: Fri, 4 Sep 1992 14:16:55 GMT

Hello all, 
I just found this group (we have over 1350) and it is just what I am 
looking for.  I have a few questions re: brewing.

1) Is it advisable to brew in a non-food grade plastic container (ie a 
large garbage bucket, new and sterlized).  If not, what is the 
specific problem besides possible unwanted 'flavors' introduced (ie 
Bad chemicals???)

2) Is it possible to determine +/- 1-2% the alchol content of a brew?

3) Does anyone use plastic 1L bolttles?  Any good?

4) Lastly, I have heard of a clarifying powder you add at brewing 
time.  Aprox 1/2 tsp disolved and boiled per 5 gal. brew.  What is 
this stuff, and does it work?

Thanks for all and any help.

Steve.
-- 
sstrong@kean.ucs.mun.ca
Electrical Engineering, Memorial University of Newfoundland