HDTenEightyP/NetNews huggingface dataset:
From: "glenn anderson" <glenn.anderson@canrem.com>
Subject: aau's vs. hbu's
Reply-To: "glenn anderson" <glenn.anderson@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 1 Oct 92 10:06:54 EST


I was extracting some formulas from the "simple math" article
Spring issue of Zymurgy when I noticed that the author makes reference
to HBU's. He states to calculate HBU's simply multiply the %AA by the
number of ounces. He also states that HBU's are an indication of bitterness
level imparted by the hop.

Fine. All along I've been bittering my beers based on Miller's AAU
calculation, which for all intents and purposes is identical to the
HBU calculation. What gives, I say. Down to the brewery, I dig up
Millers TCHoHB and check out "Hop rates and hopping schedules" on page
82. Sure enough Miller describes his method of calculating "AAU's" which
is: "one AAU is the ammount of acid contained in  one ounce of hops with an
alpha content of 1 percent". I translate this to mean that one ounce
of my 3.1%AA Saaz will contribute 3.1 AAU's to my beer. I also calculate
HBU's to work out exactly the same.

Or does it? Jim Hiltons Zymurgy article states HBU's are for 5 gallon
batches ONLY. I can't seem to find any reference by Miller as to how
many gallons of beer AAU calculations are for. By looking at his recipies
I see that he uses them in 5 gallon batches, but he doesn't state it
explicitly (that I can find).

Does AAU=HBU ? Am I missing something? I never bothered to persue the
HBU/AAU difference until I wanted to make a 1 Gallon test batch from a
recipie calling for 7.5 AAU's. Would that be 7.5 AAU's divided by 5? My guess
is that it would. With 1 oz of 7.5%AA Northern Brewers in 1 gallon of beer
I would be scraping fur from my tongue for a week. I would tend to Hop that
gallon closer to 1.5 AAU's and equate that to 5 gallons at 7.5 AAU's.

Should a abondon AAU's and HBU's and calculate IBU's?

And what about those red and blue lines in hockey?
.
---
  DeLuxe 1.21 #11377  
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.crafts.brewing
From: busch@stx.com (jim busch)
Subject: re: counterpressure fillers
Organization: Goddard Space Flight Center
Date: Tue, 29 Sep 1992 20:45:46 GMT

The most available filler is made by Foxx Equipment.
At first I thought it worked OK, but after using
it on several different bottle sizes and beers I
found it a big pain.  The thing foams too much due
to inadequate sizing of parts, and is basically
impossible to use by yourself.

Micah Millspaw sells a device that I am sure is  
much better.  


Email me if you need a contact.

Jim Busch
busch@daacdev1.stx.com

Newsgroups: rec.crafts.brewing
From: gummitch@techbook.com (Jeff Frane)
Subject: Re: Red Hook ESB
Organization: TECHbooks of Beaverton Oregon - Public Access Unix
Date: Mon, 5 Oct 1992 23:16:42 GMT

homebrew@lupulus.ssc.gov writes:

>I picked up a recipe profile sheet from Brian at Fermentation Frenzy
>yesterday that lists all of Red Hook's and Sam Adams' brews.  The
>one I'm particularly interested in is Red Hook ESB.  This beer has
>the tastiest hop character I know of.  The sheet lists ESB as using
>Willamette and Tettnang.  Not having my senses properly and fully
>calibrated for hop-guessing yet, I cannot confirm this.  Can any
>of you?

>p.s.  Brian wasn't sure either, he didn't prepare this sheet.

>- --
>rfozard@pyramid.com

I don't know *for certain* whether the hop mixture has changed. My
understanding is that when Red Hook threw out their old yeast, though,
they continued to brew Red Hook just as before and renamed the version
with the "normal" yeast Red Hook ESB.  I don't know what the hop mixture
is now, but six years ago it was a combination of Clusters, Willamettes,
Eroicas, Cascades and Hallertau.  I don't know of many brewers still
using Clusters, but I wouldn't be surprised to hear that the other hops
are still pretty much the same.

Jeff Frane

-- 
gummitch@techbook.COM  Public Access UNIX at (503) 220-0636 (1200/2400)
From: gelly@persoft.com (Mitch Gelly)
Newsgroups: rec.crafts.brewing
Subject: Re: Great idea but....
Keywords: peche kriek framboise
Date: 30 Sep 92 13:50:23 GMT
Organization: Persoft, Inc.

In article <hersh.717710601@xenon.lcs.mit.edu> hersh@expo.lcs.mit.edu (Jay Hersh) writes:
>joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall) writes:
>
>
>>On a good day I get about a pound per minute through my Corona.  So
>>I spend about 10 minutes doing ... what can be done in 10 minutes.
>
>>) There are lots of reasons why people do what they do and not the least
>>) of which is just the fun of reingineering something to make it do what it
>>) was not intended to do.
>
>>There are plenty of reasons why netfolk don't buy the roller mill reviewed
>>in the current Zymurgy, and I doubt that functionality is really one
>>of them.  Sad, but true.

Gee, I wonder *why* ?????

>Hmmm, what started this was my posting of another mill alternative.
>Many people complain the Corona crushes too fine, but it costs ~$40
>so it is affordable. Many folks say Jack's mill has a good crush, 
>but didn't like the $100+ price tag. The mill I mentioned (Marcato Marga
>Mullino, produced by the same folks who make Atlas pasta makers)
>can, through very inexpensive modifications taking ~15-30 minutes,
>be made to yield a very good crush. This mill can be had for $60
>in the Boston area at least.


Jay, could you post an address/phone number for Marcato, or whoever
makes that mill. If you have already, sorry, but do it again please.

I am not overly concerned with saving a few minutes. I savor all the steps
in my brewing, and a few extra minutes crushing grain is not going to bother
me at all. I'm concerned with cost.

Brewing is my hobby, not my *job*.

ObBrewingThreadInstigation: I am getting ready to bottle for the first time
with SmartCaps. I am told they are radically better in terms of reduced
oxidation. Any first hand stories, or sise-by-side comparisons?

Cheers,

  Mitch



-- 
--- gelly@persoft.com -------------------------------------------------------
     ... upon being captured or killed, my employers will disavow any 
         knowledge of me or my posts ...
-----------------------------------------------------------------------------
Newsgroups: rec.crafts.brewing
From: devenzia@euler.jsc.nasa.gov (John DeVenezia)
Subject: Re: Gott Cooler For Cheap
Organization: LESC
Distribution: na
Date: Mon, 28 Sep 1992 12:20:23 GMT

In article <1992Sep25.195244.8665@mmm.serc.3m.com>, us279764@mmm.serc.3m.com (Philip . Miller) writes:
> 
> For all you Midwesterners, Fleet Farm is selling 10 gallon
> Gott coolers for $29.  This doesn't seem to be a sale price
> so they should be available for a while.
> 
> Cheers!
> 
> Phil Miller
> 

I was looking at one of these at the local hardware store and saw on the
label something such as ...

" Not for use with hot beverages. "

Does anyone know of the reason for this?  

:)
Do you think that a Gott cooler, used in conjunction with an
aluminium brewpot, copper wort chiller, sassafrass root,
high temperature fermention and table sugar, will kill roaches?
:).

John D.
devenzia@euler.jsc.nasa.gov
Newsgroups: rec.crafts.brewing
From: peterm@dtc.hp.com (Sweet Pete)
Newsgroups: rec.crafts.brewing
Subject: Re: Lallimond Dry Yeast
Date: 29 Sep 92 18:04:35 GMT
Organization: Where No Man Has Gone Before

In article <buxtrf.242@wang.com> jdr@wang.com (Joe Rolfe) writes:
>hi all,
>
>i just brewed a batch with Lallimond Nottingham Dry Ale Yeast and was wondering
>
>has anyone used it before?? comments ???
>

I can't compare it to Whitbread but I've used it on one brew so far with
satisfactory results.  It was sold to me by my brew supply shop as an
attenuative yeast.  He also stocks Windsor Ale yeast made by the same people
(Lallemand is the name) and he said the Nottingham was the more attenuative
of the two.  I haven't had enough experience to really tell the difference,
but the result is fairly dry (I used it with two tins of Munton & Fison's
Australian Lager).

>
>when you made a starter, did you have trouble getting the yeast grainules
>	to disolve??? (i sure did, even after shaking for 5 min - i typically
>		use a lot of yeast - not overpitching tho.:)
>
I just sprinkled them on the water - they settled to the bottom ok and
formed a slurry.  I didn't explicitly try to "dissolve" them.

>
>what are the viable cell counts, bacteria counts (for you fols with a scope)??
>
I have a data sheet.  Twenty billion (20 x 10^9) cells per gram.
Bacterial contamination 1 in 400,000 (400,000 yeast cells per bacterium)

	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
Newsgroups: rec.crafts.brewing
From: ibiggs@fox.nstn.ns.ca (Ian Biggs)
Subject: Double Malting ????
Organization: Atlantic Canada Opportunities Agency (ACOA)
Date: Wed, 30 Sep 1992 13:36:02 GMT

Recently I've been advised by my local brewing support group, also the 
people who run the store that I patronize, to try the double malting 
approach to homebrewing.

This method involves using two kits of malt and avoid the addition of the 
usual amounts of corn sugar, except for priming of course.

Does anyone have any insights on this?  It seems logical that it would make 
better tasting beer but it sounds like a sham so that I end up paying double 
at my local brew store.  Has anyone tried this?  With success??  Does anyone 
have any pointers about the double malting process?

I think I might try it for an India Pale Ale,  and if it works out I'll 
attempt the same for an irish stout.


Any suggestions would be greatly appreciated,

Kevin Crawford
Halifax, Nova Scotia, 
Canada
Newsgroups: rec.crafts.brewing
From: wiley@crooks.b11.ingr.com (Dave Wiley)
Subject: Re: racking to secondary
Reply-To: wiley@wiley.b11.ingr.com
Organization: Intergraph Corp. Huntsville, AL
Date: Tue, 29 Sep 1992 13:20:40 GMT

homebrew@lupulus.ssc.gov writes:

>My first lager batch has been merilly fermenting away now for
>three weeks now and I'm getting anxious to get it away from the
>sediments that have settled to the bottom.  However, it has not
>stopped fermenting and I'm a little concerned with that.  Is it
>alright to rack to secondary before primary fermentation has
>completed?

Certainly.  I usually rack just after high krausen - after the head has
fallen back down, but before activity slows too much.  My thinking is
that an actively fermenting beer more rapidly restores the CO2 pocket
over beer.  This is a Good Thing (tm).

--
david wiley                        Currently under investigation by the
Intergraph Corporation            House Punamerican Activities Committee.
205-730-6390              
wiley@wiley.b11.ingr.com
Newsgroups: rec.crafts.brewing
From: ibiggs@fox.nstn.ns.ca (Ian Biggs)
Subject: Re: Adding hops to brew
Summary: Trying to brew Boreale...
Keywords: maltose hops Boreale
Organization: Atlantic Canada Opportunities Agency (ACOA)
Date: Wed, 30 Sep 1992 13:44:17 GMT

In article <BuowMD.1sy@DMI.USherb.CA> bellr00@DMI.USherb.CA (RICHARD BELLAVANCE) writes:

>Hello fellow homebrewers !

>I've been brewing for about 5 months (i.e. 8 batches), and although I still
>do only extract brewing, I want to add more flavour to my brews by using
>malt sugar (maltose) and hops (liquid or otherwise) to brew my next beer. What
>I'd ultimately like to achieve is something tasting like the 'Boreale Rousse'
>beer brewed by Les Brasseurs du Nord near Montreal, Canada (a really good
>reddish-brown beer with a strong hoppy taste, for those who don't know it).

>I would appreciate any comments or suggestions concerning this (dosage of
>hops, when to add them (primary fermenter or carboy), etc...).

>Thanks in advance, keep on brewin'n'drinkin' !

I can't offer any advice on how to make that flavour of beer, but I have 
heard from some reputable sources on the quality of that beer, and I would 
like to hear how it turns out.  

If you could e-mail or even just post your results, it would be greatly 
appreciated.

Kevin Crawford
(ibiggs@fox.nstn.ns.ca)
Halifax, N.S.
Newsgroups: rec.crafts.brewing
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Westchester homebrew club
Keywords: beer
Organization: Morgan Stanley - IS
Date: Tue, 29 Sep 1992 16:57:44 GMT

Hi Y'all.

The first and organizational meeting of "Wort Ever Ales You" will 
take place on Thu Oct 1st, at Horsefeathers (multi beer pub) in Tarrytown
on Broadway (9a). All are welcome. For questions send email or call me at
212-703-2682 (work) or 914-993-0814, or call Andrew at 914-238-4549.

--
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: joseph@joebloe.maple-shade.nj.us (Joseph Nathan Hall)
Newsgroups: rec.crafts.brewing
Subject: Plato/Balling/SG
Date: Fri, 2 Oct 92 17:56:19 EDT
Organization: 5 Sigma Software
Reply-To: joseph@joebloe.maple-shade.nj.us
X-Mailer: uAccess - Macintosh Release: 1.5v5


Anyone feel like posting the Balling tables or at least a condensed
version?

I just got a set of precision Balling saccharometers for cheap (they're
US, so I guess they're actually Plato), and since they are after all
*precision* saccharometers, I might as well have something better than
the SG = 1.0 + .004 x (deg Plato) rule of thumb.

Actually, what would be even more useful would be polynomials or splines
fit to the tables so that I could compute SG and potential alcohol
directly from degrees Plato on my HP-48SX .... :-)

I suppose I could do the fit and post it and maybe HP and/or C code....

I found these babies, 0-8.5, 8-16, 16-24 Plato @ 60F, -5 to +5 Plato
@ 68F for all of 3 bucks apiece!  Now all I need is something to measure
1.100-1.170 with some precision.  Or maybe I'll just wait for that
refractometer.

uunet!joebloe!joseph   (609) 273-8200 day   joseph%joebloe@uunet.uu.net
2102 Ryan's Run East        Rt 38 & 41             Maple Shade NJ 80852
-----My employer isn't paying for this, and my opinions are my own-----
From: klumpp@casbah.acns.nwu.edu Klumpp) (David Klumpp)
Newsgroups: rec.crafts.brewing
Subject: clarifying help
Date: 29 Sep 92 14:31:52 GMT
Followup-To: rec.crafts.brewing
Organization: Northwestern U.

Tonight I will keg for the first time, and I would like to use clarifying
agents  on a golden ale.

I have both polyclar and bentonite, yet both Papazian and Miller are
sketchy on their instructions.  Do I really just dump this clay (bentonite)
into my carboy before racking into the keg?  I realize I must sanitize it
with boiling h2o per Miller, but how quickly does this stuff settle out?

I would really appreciate any help people could offer.  I would hate to
screw up my brew -- it would be a real bummer if we didn't have home brew
for our first homebrew party! 

David Klumpp
Dept. Biochemistry, Molecular Biology and Cell Biology
Northwestern Univeristy
2153 Sheridan
Evanston, IL 60208
klumpp@casbah.acns.nwu.edu
From: jworley@borris.eece.unm.edu (Jeremy Worley)
Newsgroups: rec.crafts.brewing
Subject: Yeast comparisons
Date: 2 Oct 92 04:30:14 GMT
Distribution: world
Organization: University of New Mexico, Albuquerque

A number of semi-related questions about yeast follow:

Has anyone compiled a comparison of dry and liquid yeasts that
are available?  In particular, I am interested in general quality,
contribution to overall flavor, "speed" of fermentation, esters,
aromas, odors, etc. etc. 

Also, as a reletively new brewer (7 batches, all extract), I am 
a little confused about the terminology used to describe yeast 
flavor/behavior.  In particular, what exactly do the words 
"attenuative", "estery", etc. mean?

Some mail messages seem to indicate that attenuative yeasts are
undesirable.  Why is that?

A description of other flavor "adjectives" would be useful.

While I'm at it, I have noticed that different brands of extract
seem to have different different quantities of dextrins, resulting
in variations from the expected final gravity.  (I'm sure that I 
am stating the obvious, but bear with me , I'm a newbie)...has
anyone compiled a comparison of extracts available.

Thanks, 

(I will summarize if people bother to respond 8^)

-jer 
--
--------------------------------------------------------------------------
Jeremy Worley  		(505)277-5625           jworley@chama.eece.unm.edu 
--------------------------------------------------------------------------
Newsgroups: rec.crafts.brewing
From: CDWOOD@lexmark.com
Subject: Re: Blackberry Brews
X-Disclaimer: These views are the poster's and not necessarily those of Lexmark
Organization: Lexmark International, Lexington, KY
Date: Tue, 6 Oct 1992 17:19:38 GMT

I would like the person who posted the article about Blackberry Brews to
post a receipe or two. I spent many hours this summer fighting Jap. Beetles,
thorns, and s slew of mosquitos, to pick 15 qts. of Blackberries. I was
going to make wine out of them but that will take too long. I'm going to
make a wheat beer from a kit and add the berries to it.
 
Soooo..how about it, net brewers...help out a brewer in need of a receipe!
 
Curt Woodson(The Midnight Brewer)
CDWOOD@LEXVMC.COM
 
WHAT DID HAPPEN TO MURPH???? Did his Full Moon Brew take him out????
From: arf@ddsw1.mcs.com (Jack Schmidling)
Newsgroups: rec.crafts.brewing
Subject: Re: Great idea but....
Date: 2 Oct 92 17:51:43 GMT
Article-I.D.: ddsw1.BvI9M7.2uw
Organization: ddsw1.MCS.COM Contributor, Chicago, IL


 
 Article 6221 (16 more) in rec.crafts.brewing:
 From: hersh@expo.lcs.mit.edu (Jay Hersh)
 
 >The Marcato also is easily driven by a power drill using a 
 3/8 inch boring bit.
 
 Not sure just what you do with a boring bit to get it to 
 drive the mill but one user told me that after spending $90 
 on a drill, it still took him 15 minutes to mill a pound of 
 grain on his Marcato.
 
 >Simple modifications using use soda containers allow
 the hopper to be expanded to 2 lbs.
 
 No modifications are required to a mm.  It comes with a 3 lb 
 hopper.
 
 >Again trivial modification allows the Marcato to have it's 
 output redirected by rigging a chute. Also the base is 
 removabel so it could easily be mounted onto a board with a 
 hole as the MM is and placed over a bucket.
 
 Sounds to me as though all these "trivial modifications" 
 make the slightly higher cost of the mm seem rather trivial.
 
 >The Marcato is very sturdy, easily dissasembled for 
 maintenance and lubrication and will likely last a long 
 time. The firm that manufactures it is the same one that 
 markets Pasta Machines under the name Atlas.
 
 Yes and a simple call to Italy will put you directly in 
 touch with the guy who makes them if you need to talk to 
 him.
 
 >Again I hold that the comparison is basically one of cost 
 vs. throughput and is simply a matter of personal 
 choice/preference.
 
 Yes and all of those "trivial modifications", to make a malt 
 mill out of a flour mill, we will just conveniently ignore 
 in the analysis.
 
 Keep it up Jay.  Your objective is transparent and obvious, 
 in addition to being pretty sleezy.
 
 js
From: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Newsgroups: rec.crafts.brewing
Subject: Re: YANQ (Yet Another Newbie Question)
Date: 5 Oct 92 20:44:27 GMT
Article-I.D.: murdoch.1992Oct5.204427.20627
Reply-To: jbc4m@holmes.acc.Virginia.EDU (John B. Carr)
Distribution: all
Organization: University of Virginia

In article <1992Oct5.151837.10269@SSD.intel.com>, cfj@ssd.intel.com
(Charlie Johnson) writes:
|> This weekend I finally tried a bottle from my first batch.  It was
an
|> amber ale.  It was bottled on Sep. 5th so, it had about 4 weeks in
the 
|> bottles.  Flavor was actually quite good but it was quite flat in
|> terms of carbonation.  F.G. was 1.010 and I used 3/4 of a cup of
corn
|> suger to prime it with.  Is there a common cause for flat beer ??
I'd
|> like to here some suggestions ??  

	Quite a few people seem to have this problem, though it is not
one that I have run across myself.  Your F.G. was certainly high
enough to feed the little beasties and 4 weeks should be plenty long
for corn sugar in an ale.

	A friend of mine was bottling straight out of the dishwasher
and this turned out to be the cause of his carbonation woes, his
bottles were too hot at bottling time (killed the yeast).  Could this
be your problem ?  

	If not, try a full cup next time.

--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 John Carr                           UNIX Support Specialist
 jbc4m@virginia.edu                  Academic Computing, Gilmer Hall
 804/982-4710                        University of Virginia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: pepke@gw.scri.fsu.edu (Eric Pepke)
Newsgroups: rec.crafts.brewing
Subject: Re: Brew pub questions ....
Date: 29 Sep 92 15:14:22 GMT
Organization: Florida State University, but I don't speak for them

In article <1992Sep25.094545.1@kean.ucs.mun.ca> sstrong@kean.ucs.mun.ca 
writes:
> Any way, on to my question.  How does a brew pub operate?... I mean what 
> special laws are involved in brewing your own beer for sale in one 
> establishment, read 'small quantites'.   Do brew pubs sell comercial 
beer 
> also or is this insulting just to think about it?

It all varies from state to state.  Here in Florida, a license for brewing 
beer for consumption on the premises does not allow you to sell the beer 
for consumption off premises, even if it's at another of your brewpubs.  
Some brewpubs sell bottled beer, the Commonwealth Brewery in Boston, for 
example.  However, the quantities are usually pretty small for fairly 
obvious reasons.  Some states require a brewpub to be a restaurant and 
serve a certain amount of food.

> Here in St. John's Newfoundland we have no such brew pubs, (But we do 
have 
> 300+ bars in about 1.5 square miles or so...)

Lucky bugger!

Oh, I suppose I shouldn't complain.  A bar about a mile from my house has 
recently started serving Samuel Adams on tap, which is probably the only 
mass-produced keg beer in America that's worth drinking.

Eric Pepke                                    INTERNET: pepke@scri.fsu.edu
Supercomputer Computations Research Institute MFENET:   pepke@fsu
Florida State University                      SPAN:     scri::pepke
Tallahassee, FL 32306-4052                    BITNET:   pepke@fsu

Disclaimer: My employers seldom even LISTEN to my opinions.
Meta-disclaimer: Any society that needs disclaimers has too many lawyers.
From: roy.rudebusch@travel.com (Roy Rudebusch) 
Newsgroups: rec.crafts.brewing
Subject: Re: Full mashing Re: The
Date: 2 Oct 92 14:59:00 GMT
Distribution: world
Organization: Travel Online / St. Louis Online - St. Louis, MO
Reply-To: roy.rudebusch@travel.com (Roy Rudebusch) 

To: ulick@gershwin.helios.nd.edu (Ulick Stafford)
From: roy.rudebusch@travel.com

Dear Ulick;

Write to me for quotes on bulk chemicals.

IMO Homebrew Supply
Roy Rudebusch
2901 Hallmark
St. Louis, MO  63125
(314) 487-2130


 * OLX 2.2 * Write in Col. North for President
                                                                                                                 
Newsgroups: rec.crafts.brewing