HOMEBREW Digest #1583 Sat 19 November 1994

Digest #1582 Digest #1584

		Rob Gardner, Digest Janitor

  Today's Replies ("Robert W. Mech")
  cold lager starters (Btalk)
  1st Ever Great Maple Brew Off! (Andrew Patrick)
  Growlers (Jeff Stampes)
  Ottawa (Matt_K)
  More posts please (Ulick Stafford)
  APAs (Anchor Liberty?) (Spencer.W.Thomas)
  RE:O2 and flammability (Jim Busch)
  RE:yeast cultures and pitching/filters (Jim Busch)
  Beer of the Month Club (Maribeth_Raines)
  Sierra Nevada Pale Ale Recipe (DUTILLYM)
  Bass recipe wanted ("Michael J. Poaletta")
  help w/ lagering setup (Dan Sherman)
  Buffalo "octoberfest" - HBD1582 (Bill Hunter)
  celebrity brewers? (Kathy Kincade)
  my oriental keyboard (DONBREW)
  NDN: Homebrew Digest #1580 (November 16, 1994) (Gateway)
  NDN: Homebrew Digest #1579 (November 15, 1994) (Gateway)

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---------------------------------------------------------------------- Date: Fri, 18 Nov 1994 05:08:44 -0600 (CST) From: "Robert W. Mech" <rwmech at eagle.ais.net> Subject: Today's Replies > From: grobbins at usaid.gov > Does anyone know where I can get some plastic crates to hold my bottles? The > original cardboard boxes that held the bottles have just about had it. I use > two different size bottles, Grolsch swing tops and another 24 oz bottle > that > is a bit smaller than the Grolsch. I live in Bangladesh so I am looking for > a U.S. mail order supply, (I can get these through the mail) rather than > generic ideas on where to get these in the U.S. Please send private e-mail. > My Boxes too have been falling apart at an incrediable rate. Im going to try getting the "Generic" Crates sold at K-Mart, Wall-Mart, Etc. however, ive been having no luck either. Im considering making a "case" out of that thin balsa/paneling type wood, that is relitivly cheap. If it works, Ill let everyone know. - ------------------------------ From: MCKEOWND at QUCDN.QUEENSU.CA > I recently made a batch of cider from a "sparking cider" kit. The kit cost > over $20 and made 15 litres of brew. I have been contmeplating making >cider > directly from actual apple cider as it would cost a bit less and >would probably > have a lot more flavour. > Dont be so sure you are going to save money! I made Cider this year, and it's not cheap. A Gallon of that cider runs you about $3.99 to $4.99 for 1 gallon of unpasturized, perservitive free cider. Add yeast cost (if you use liquid) and its over $20, im sure the taste however will be much improved over an extract. > I was going to use 15 litres of cider, one and a half cups of corn sugar and > one package of wine brewer's yeast (this sort of copies the recipe of the kit). Shoot for Brown Sugar instead of corn sugar. It added a nice color to my cider, along with a nice flavor. My first batch was rather sour for my tastes and for the next one I intend to use Lactose to sweeten it up since its unfermentable. My Recipie for cider this year follows: I made approx 2 gallons. 2 Gallons Unpasturized, No Perservitive Cider 14 whole cloves. 1 cinamon stick 1tsp ground nutmeg. 1tsp allspice 1 Pound EXTRA-LIGHT M&F DME 1 Package Whitbread Ale Yeast 1 Pound Brown Sugar. Mix the Lot of it together, boil for about 20 minutes. Remove cinamon stick and cloves. Cool to 80, pitch yeast. Ferment in primary for about a week. Ferment in the secondary about another week. Let it rot in the bottle for yet another week. This stuff came out EXTREMELY potent. OG was like 1.085 (dont have my logs in front of me). If you prime it, you get a champagne type apple cider, which everyone seemed to enjoy. Best of luck with your cider. Rob Return to table of contents
Date: Fri, 18 Nov 1994 08:55:06 -0500 From: Btalk at aol.com Subject: cold lager starters Spencer mentions the recommendation to make lager starters at fermentation temp. Seems to make sense. Spencer, have you tried this? Any feedback or obvious differences in the final product? I'll give it a try with my next lager. I'd guess it just takes a little longer to build up. Regards, Bob Talkiewicz,Binghamton,NY<btalk at aol.com> Return to table of contents
Date: Fri, 18 Nov 1994 09:01:57 -0600 (CST) From: Andrew Patrick <andnator at mcs.com> Subject: 1st Ever Great Maple Brew Off! First Ever MAPLE Brew Off!! The HomeBrew U BBS Network and the International Maple Sugar Institute are very pleased to jointly announce the first-ever Maple Brew Off. This event will be held in the Chicago area on March 25th, 1995. Entry deadline is March 17th, 1995. This preliminary notice is being given so that brewers ("Maplers"?) can begin formulating, brewing, and fermenting beverages containing Maple Syrup. Maple lends itself to high gravity brewing, so give yourself plenty of time for your fermented Maple beverages to mature and mellow! Please keep in mind the following categories when brewing your entries: Big Maple - any fermented Maple beverage with an OG above 1.060 that contains NO malted barley nor specialty ingredients. Little Maple - same as Big Maple, but OG is less than 1.060. Maple Specialty - Any fermented Maple beverage containing unusual ingredients (BESIDES Maple!) including, but certainly not limited to: fruits, herbs, and spices. Maple Lager - any traditional lager style containing a portion of Maple as a source of fermentable sugars. Maple Ale - any traditional ale style containing a portion of Maple as a source of fermentable sugars. Contest organizers reserve the right to re-group the categories based upon the number of entries. All categories will be judged by AT LEAST one BJCP certified judge. Please note that the HomeBrew U BBS Network and the International Maple Syrup Institute are BOTH non-profit organizations dedicated to the free exchange of information concerning BEER and MAPLE, respectively. Another announcement will be made when final logistics are in place. Questions? Comments? Contact: Andy Patrick (andnator at mcs.com) Certified Beer Judge; Brewing Instructor-College of DuPage County,IL Founder, HomeBrew U BBS Network: Chicago 708-705-7263, Houston 713-923-6418, Milwaukee 414-238-9074 Return to table of contents
Date: Fri, 18 Nov 1994 10:05 EST From: CSS2 at OAS.PSU.EDU (SPEAKER.CURTIS) Subject: Porter ? Would one of you kind folks with access to a style manual please post the listing for a Porter. Characteristics, color, bitterness units, etc. I am interested in exactly what traits a porter is supposed to have. Thanks a kegful... Curt css2 at oas.psu.edu Return to table of contents
Date: Thu, 17 Nov 94 15:35:59 MST From: jeff at neocad.com (Jeff Stampes) Subject: Growlers I just got a catalog from U.S. Brewers in Albany (Usual Disclaimer) and saw an item I've never heard of before . . . A 'Growler' It's a 2-Liter Amber bottle with a decorative handle and a Grolsch-Type swing-top. It sounds like a great idea, but they're charging $17.95 for them! You'd need to spend $180 to buy the 10 you'd need for a batch of beer, and at that cost, you may as well buy yourself brand new kegs! I was just wondering if anyone has had any experience with these, or if you know of a place to get them cheaper Jeff Stampes jeff at neocad.com Return to table of contents
Date: Fri, 18 Nov 94 10:38:24 est From: Matt_K at ceo.sts-systems.ca Subject: Ottawa Message: I will be in this fine city in the near future and would like to know of any brewpubs worth visiting. Many thank's Matt (in Montreal) Return to table of contents
Date: Fri, 18 Nov 1994 08:16:04 -0800 From: Richard B. Webb <rbw1271 at appenine.ca.boeing.com> Subject: Mega-brew pump At least one person has asked me about the Wonder pump used in the mega-brew I made last saturday. It exists on page 113, lower right hand corner, of the J. C. Whitney & Co., catalog number 564J. Details follow: Electric Water Pump for RVs. Quiet, trouble free, no parts to wear out. Pumps 1-1/2 gallons per minute. Compact: only 4-1/2" long x 1-3/4" diameter. Mounts directly to water tank. 3/8" inlet and outlet barbs. For single faucet hookup. 12 volt DC. Low 1.0 amp draw. 15XX8445B $16.95 each Can order by phone at (312) 431-6102 No affiliation, just a potential customer. Besides, I hate catalogs that come for years after you order something... Good luck! Rich Webb, Kent, Washington USA Return to table of contents
Date: Thu, 17 Nov 1994 10:56:51 -0400 (EDT) From: STROUD%GAIA at cliffy.polaroid.com Subject: BOS at SOB It was interesting to note in yesterday's HBD that Scott Bickham won the BOS at the Spirit of Belgium with a witbier. A look at the ingredient list shows that he added a small amount of *coriander* to the beer. No surprise there, it just reinforces what several of us have been saying all along: beers brewed with coriander have an unfair advantage over other entries. Does anyone else think that the AHA should considering banning beers with added coriander from its sanctioned competitions in order to level the playing field? Steve Return to table of contents
Date: Fri, 18 Nov 1994 12:26:45 +0000 From: Ulick Stafford <ulick at ulix.rad.nd.edu> Subject: More posts please The nature of hbd is such that one can not predict from one time of year to another how busy it would be, but today's was the shortest I have seen in a while. I am worried that many people who used to post useful information are now not doing so because a certain vocal minority of hbd readers considers many postings to be `inappropriate'. A few days ago someone mentioned that the Dixie cup results had not been posted and talked about a possible archive site. Once upon a time, competition results were posted, and I always used to enjoy scanning through to see who won what with which beer. Recently there have been many vocal posts by people saying what they think is inappropriate for hbd. I generally flame these people by email because I consider it hypocritical to waste bandwidth complaining about a waste of bandwidth. The truth is that people who are happy don't say anything. If hbd were bunged up as it has been on occasion in the past, then one should think twice before posting, but right now I think it would be nice if people who would post long interesting articles would do so, serialized if necessary. On the subject of additives, a friend of mine has started to use ascorbic acid to counter HSA. This always reminds of the Bavarian brewer who had his brewery confiscated (some time this century) for including this most un-Reinheitsgebot ingredient in his beer. I noticed in the new BT that David Miller is now brewmaster for a brewpub in Nashville to open next month, and is now recommending RIMS as a possible method for ensuring uniform temperature when heating a mash! I still have several articles to read, but did notice that Al K. sent a 'salty' letter to the editor criticizing a book and its review. However, he did make one teeny weeny mistake. Fructose is not a mirror image of glucose. I was discussing carbohydrate chemistry off line with him, but if many people express an interest in such discussions on line, I am sure I could manage to post something (although I still have a radiation experiment and wit beer article to write). __________________________________________________________________________ `Heineken!?! ... F#$% that s at &* ... | Dr. Ulick Stafford, Dept of Chem. Eng. Pabst Blue Ribbon!' | Notre Dame IN 46556 http://ulix.rad.nd.edu/Ulick.html | Ulick.Stafford at nd.edu Return to table of contents
Date: Fri, 18 Nov 94 13:39:02 EST From: Spencer.W.Thomas at med.umich.edu Subject: APAs (Anchor Liberty?) Regarding the quote from my beer page, he didn't include the disclaimer: I have listed a few commercial examples for most of the styles. I did this as a study guide for my BJCP exam, and I've probably gotten a few wrong. Feel free to point these out to me, and/or suggest better examples. I've tried, in most cases, to limit myself to examples that are available in the US, thus there are none listed for the English Mild style, for example. Besides, there is no American IPA category. And Anchor Liberty is a lot closer to the numbers for APA than the 1st place "Scottish Heavy" was in the Nationals this year. Fooie :=) =S Return to table of contents
Date: Fri, 18 Nov 1994 14:16:19 -0500 (EST) From: Jim Busch <busch at daacdev1.stx.com> Subject: RE:O2 and flammability Mark writes: <If you bubble pure O2 for 20-60 minutes and only end up with 8 mg/l <DO, what happens to the rest of the O2? I think this is where the <actual danger lies. I don't think anyone ever implied that the beer <could ever catch fire. Caution certainly seems to be in order. Caution yes, but lets be pratical here. You have a room with dimensions of say, 12x12'. Thats about 144*8 cubic feet of air or, 1152 cubic feet of air. Air contains 20% O2, so this is 230 cubic feet of O2. My basement is much larger than this, and has a greater amount of air. The remaining exercise requires a estimation of the volume of O2 delivered during the bubbling period, minus the amount dissolved in solution. A 20-60 min. bubbling at 2PSI cannot possibly deliver the equivelent of 230 cubic feet of O2, and even if it did, this would merely raise the O2 concentration to 40%, a far cry from a pure O2 environment. I can only imagine how much of a tank would be needed to produce 922 cubic feet of O2, which would be required to raise the O2 concentration to near 100%, and this assumes the room contains no drafts to replace the gas. Now, lets consider a controlled injection of O2 that is typical of breweries. They have the good fortune of having O2 regulators that measure the flow rate in litres per min. A typical number used is 6L/min for 30 min to achieve 8mg/L of DO in a 25 BBl batch. If one assumes zero DO, this results in 6*30 Litres of O2 which is 180 Litres. If my room is 1152 cubic feet, then this allows 1152/180 or one litre of O2 in 6.4 cubic feet of space. I say relax. Jim Busch Colesville, Md Return to table of contents
Date: Fri, 18 Nov 1994 14:24:02 -0500 (EST) From: Jim Busch <busch at daacdev1.stx.com> Subject: RE:yeast cultures and pitching/filters Spencer writes: <Algis R. Korzonas wrote about starters for lagers: > >1a. Should I have made that yeast starter at my Fermenting > >Temperature of 48F instead of 68F? > No. Making a starter is all about yeast growth, whereas fermentation is > another beast altogether. Starters for both ale and lager should be made at > room temperature (around 70-75F). <I have to disagree here, Al. My yeast supplier (owner of the Yeast <Culture Kit Company) has told me to grow my lager starters cold, <especially with certain yeasts (e.g., the "Munich" strain, as I <recall). He claims that when the starter is grown warm, the yeast <"get used to it", and not work well at the cooler lager fermentation <temperature (or will throw more "interesting" flavors and aromas than <they should). He said that this is one reason that the "Munich" <strain has a reputation for being "unstable" -- that most homebrewers <grow the starter warm and then expect it to work cold. I was wondering the exact same thing. I had always been told by brewers I respect that lager yeast should be grown relatively cold. Last nite, I checked out a section in the Practical Brewer that basically agrees with both Spencer and Al. The point to remember is that the small mini ferments that are intended to grow yeast can be done at relatively warm temps. What they then noted, and this is where I agree with Dan, Spencer, et al, is that as the quantity of pitching slurry is increased, the temp should be gradually decreased until the final volume of slurry is obtained which was produced from a ferment of equal temps to that to be pitched in to. Makes sense. Also, note that Dan has recommended a huge amount of slurry for a proper lager pitching rate, essentially a 2-3 gallon starter , allowed to ferment out, decanted and then used to ferment a 5-8 gallon batch of lager. Who said lager brewing is easy??! The other advice is as usual, try to grow yeast in as close as possible a media as that to be pitched into. For example, a 1.050 growth of all grain wort/yeast to pitch into an all grain 1.050 Pils. (The converse is not true, grow in extract based wort for extract beer, since extract is low in FAN, as was pointed out in Brewing Techniques). (This is also untrue for a high gravity beer, a "normal" wort of about 1.040-1.050 is used to grow yeast for pitching in a high gravity beer). I then went to DeClerck to see what he thought. On page 425, he states that ferementation (in terms of stepping up cultures) should be done at 8-10C for lager yeasts and 18-20C for ale yeasts. He goes on to suggest that 3 litres of wort be fermented at 8-10C and when this is complete, that 20 litres of refrigerated wort be innoculated with the 3 litres. DeClerck also uses a rule of thumb to the amount of pitching yeast in a lager beer: .5-1 litre of yeast slurry per hectolitre (100 L) of wort. Since lots of homebrewers use 20 Litre systems, we need .1-.2 litres of slurry per batch or about 3-6 ounces of slurry. It should be noted that estimating pitching rates by volume calculations is a very rough estimate. Breweries will count cells to determine proper rates since a number of cells per ml of wort is the optimum method of ensuring the proper pitching rates. I have used thick brewery slurry that can weigh between one and two pounds for the same volume of slurry. It is also important to remember that when a new stock of yeast is grown from a single cell, the true fermentation characteristics will not always appear for several generations of use. In larger breweries, the first full size ferment is often dumped and the yeast harvested. Some utilize blending to mask the early generations. This is yet another reason to carefully harvest and store fermentation yeast for subsequent brews, provided storage is done quite cold and the yeast is stored for a brief period of time (~2 weeks without food). For longer period storage, fresh wort should be used to feed the yeast. I store my yeast in my cold storage frige which I use for yeast dropping and carbonating and this is held at 31F. Al writes: <Incidentally, Old Dominion had a bar at Dulles Airport (hurray!) so I finally <did get to try them and these beers were far, far better than the Capitol <City brews. Jim-- do you know what kind of filtering they do? Sure. They used to use a plate frame sheet filter. This is a simple device that works quite well up to a certain production level. It consists of disposable sheets of filter material, thier old model used about 20. It would result in a polished beer down to about 5-7 microns. Since Dominion has experienced considerable growth, they invested in a large DE filter with built in stirring motor. While this filter provides the same general level of polish, 5-7 microns, it has the distinct advantage of being able to handle a much larger yeast load. Plate frames work well until a very big yeasty beer is pushed through (or a pellets dry hopped beer) where the flow rate drops. This can lead to filtration sessions lasting 5-8 hours as opposed to a normal run of say 2 hours. The DE filter also employs a cartridge catch filter to trap any stray DE that may get through. The nice thing about the Dulles beer bar is that they will have the seasonal specialties on tap, which in a week will be DoppelBock! Jim Busch Colesville, Md Return to table of contents
Date: Fri, 18 Nov 94 12:01:59 PST From: raines at radonc.ucla.edu (Maribeth_Raines) Subject: Beer of the Month Club I, as the Grand Hydrometer of the Maltose Falcons Homebrewing Society (Woodland Hills, California), subscribe to both Beers Across America (BAA) and Microbrew Express (previously the Gourmet Beer Society). I use these beers to sponsor monthly club tastings. We actually rate the beers on a scale of 1 to 5. The Buffalo Harvest Ale from BAA was so bad that we refused to give it a score. So I am in total agreeement with previous posters. I had a similar experience with Geary's Pale Ale from Maine that was also shipped from BAA last spring. I know from living in NYC that this is indeed a fine beer, perhaps one of the best American examples of an English Pale Ale. Their Christmas beer is a personal favorite of mine. (Anyone on the East Coast willing to send me some in exchange for some West coast Xmas beers?) Anyway I was so upset about the Geary's Pale Ale from BAA that I called them and complained. They cheerfully sent me more but it was still extremely lactic. This has led me to wonder whether BAA may or at least is becoming a dumping ground for some infected or inferior microbrewed beers. My experience with the smaller business such as Gourmet Beer Society and Microbrew Express have been much better mainly because the guys who run them are homebrewers and know beer. I can't say the same about BAA and have no idea how beers are chosen for distribution. Unfortunatley Microbrew Express limits itself to mail order on the West Coast (maybe even only California, I don't remember) and features primarily West Coast beers. So I continue to subscribe to BAA hoping that another outstanding East Coast beer will arrive at my door step. I am still disappointed in the Geary's beer and felt that a grave injustice was done to a fine brewery by distributing such swill. I'd also like to send the brewmaster a bottle to let him know that they are having problems. I suspect it is in their bottling line since there was quite a difference between bottles. Any of you East Coasters have the address and/or phone number for Geary's so I can follow up on this? In any case, I think that what is received from some of these Beer of the month clubs do not necessarily exemplify the products available at the brewery. And it further underscores the difficulty in making a consistently fine product that can withstand the diverse conditions encountered during shipping and storage. Cheers! Maribeth Raines raines at radonc.ucla.edu Return to table of contents
Date: Fri, 18 Nov 1994 15:03:24 -0500 (EST) From: DUTILLYM <DUTILLYM at ropt1.am.wyeth.com> Subject: Sierra Nevada Pale Ale Recipe I was wondering if anyone had a recipe for Sierra Nevada Pale Ale (Extract) and any comments you may have. I know that it was mentioned in HBD recently, but do not remember whether it included a recipe discussion. Any information would be appreciated. Private E-mail or posting would be fine. As an aside, anyone interested in making a Porter with fruit, try the following: Use Papazian's Sparow Hawk Porter recipe. Into the bottom of your fermenter, add 3 lbs of either Raspberries or cherries (pasteurized) before you are ready to add the boiled wort and proceed normally. It will make a truly excellent Beer. The raspberry poter had a mild raspberry flavor, and the cherry porter tasted like a porter and cherry wine mixture, quite excellent. Return to table of contents
Date: Fri, 18 Nov 94 14:45:21 EST From: "Michael J. Poaletta" <MP0824A at american.edu> Subject: Bass recipe wanted I am trying to brew a Bass Ale clone using only extracts and specialty grains. If anyone out there has a decent recipe for Bass Ale or a reasonable facsimile than I would be most appreciative. I am also in the habit of using liquid Wyeast and would like to now which yeast, London ale or British Ale is the best for this particular style. If either style is suitable than I would like to know which one is less attentutive (wrong spelling I'm sure). Any help on this matter would be greatly appreciated. Private E-mail is welcome. Mike Poaletta -"Fudd Beer. We stopped carrying that stuff after those hillbillies went blind" -Moe the Bartender Return to table of contents
Date: Fri, 18 Nov 1994 12:26:23 -0800 (PST) From: dsherman at sdcc3.UCSD.EDU (Dan Sherman) Subject: help w/ lagering setup First off, I must apologize for bringing up a topic that was discussed a few months ago. After brewing ales for a few years, I've finally decided to start brewing some lagers. I located a suitable lagering fridge (ugly, cheap, and working) and want to get set up to brew 5 gal. batches of lager. I haven't tested how well the fridge holds its temperature, but I was under the impression that an external temperature controller was the best thing to use. What are some good, inexpensive models & where could I find them (I live in San Diego)? I looked in a couple of FAQ's for this info. Did I overlook it? Is this something that others would like to see included in a FAQ? The current thread about lager starters has been very informative. Are there any other comments anyone has that could help out a first-time lager brewer? TIA Dan Sherman San Diego, CA (It rained last night :-O ) dsherman at ucsd.edu Return to table of contents
Date: Fri, 18 Nov 94 11:00:23 CST From: Bill Hunter <BHUNTER at UA1VM.UA.EDU> Subject: Buffalo "octoberfest" - HBD1582 On Fri, 18 Nov 1994 01:31:34 -0700 <beer-l-request@ UA1VM.UA.EDU> said: >HOMEBREW Digest #1582 Fri 18 November 1994 > >------------------------------ > >Date: Thu, 17 Nov 1994 09:19:51 +0500 >From: fcaico at ycc.Kodak.COM (Frank Caico) >Subject: Re: Buffalo Brewing Company > >>>>>> "Charles" == Charles S Jackson <sjackson at ftmcclln-amedd.army.mil> writes: > >Charles writes previously: > > Charles> As the recipient of a gift subscription to Beer Across > Charles> America (obviously no affiliation) I get teh opportunity to sample > Charles> a nice selection of micro's. Last month I received a six'er of > Charles> bier labeled: > > Charles> OKTOBERFEST German Styled Harvest Beer > > Charles> from teh Buffalo Brewing Company in Lackawanna, NY. It is bottled > Charles> conditioned as evidenced by the scant dregs. The label gives no > Charles> hint of the ingredients. Now I lived in Germany for over 8 years > Charles> and drank, and drank, and drank beer. While I am not a fan of > Charles> weizen, esp hefeweizen, I could stomach the krystalweizen, but I > Charles> don't think I ever tasted a "harvest beer". This stuff is sour > Charles> and not at all palatable. Is this potentially infected or is it > Charles> supposed to be sour? Anybody want it? Four bottles left. E-mail > Charles> seems most appropiate unless some of the masters think it deserves > Charles> public discussion. > >Well, I am pretty familiar with the Buffalo Brewing Co's products and I can >tell you that they are *not* bottle conditioned. But- I have also seen the >problem you describe above. > >You do know that an Octoberfest is not made with wheat right? Well I had a Pils >from the Buffalo Brewing Co. that had the exact same character you describe. I >have also had good bottles of the Pils and they are completely different. > >I guess BBC has had some problems with contamination from time to time or >something, because this is the only answer I can figure. I don't know if its >wild yeast or not, but that would probably explain all the nasty >characteristics (bottle conditioned appearance, sourness, thinness etc.). > My last shipment from Beers Across America included an 'octoberfest' from Buffalo Brewing. It was sour, undrinkable and truely nasty. I called BAA to complain and they immediately told me that they had gotten a bad batch from the brewery. They promptly sent me a free 6-pack of whatever they had in stock that I wanted. Nice people these BAA guys... Bill Return to table of contents
Date: Fri, 18 Nov 1994 12:55:33 -0800 From: Richard B. Webb <rbw1271 at appenine.ca.boeing.com> Subject: Value of old brewing book A co-worker has handed me a section of the local penny clasifieds that has an offer for "extremely rare book called 'London & Country Brewer', on brewing beer, pub. in 1774, exc condition, valued at $1000. Should I take out a home loan for this? Your thoughts are welcome... Rich Webb, Kent, Washington, USA Return to table of contents
Date: Fri, 18 Nov 94 07:12 EST From: Kathy Kincade <0006391766 at mcimail.com> Subject: celebrity brewers? I am wondering if anyone knows of any "celebrity" homebrewers (besides Kathy Ireland), such as actors/actresses, sports figures, musicians, authors, etc. A friend and I are interested in starting a new homebrewing magazine and would like to include some photos of these people, if they exist! Any replies can be posted here, if that's ok, or sent to Kkincade at mcimail.com. Thanks! -- kathy kincade Return to table of contents
Date: Fri, 18 Nov 1994 19:03:23 -0500 From: DONBREW at aol.com Subject: my oriental keyboard Jeff,who thinks he's Nancy's computer, Renner points out my mis-sperring of the brand name of my bottre capper. Wourd you berieve that my keyboard was made in Japan? <G> Of course it shourd be Coronna, not Corona. Donbrew at aol.com Return to table of contents
Date: 18 Nov 1994 00:25:29 -0000 From: Gateway at foxmail.gfc.edu (Gateway) Subject: NDN: Homebrew Digest #1580 (November 16, 1994) Sorry. Your message could not be delivered to: ymoriya,George Fox College (The name was not found at the remote site. Check that the name has been entered correctly.) Return to table of contents
Date: 18 Nov 1994 00:25:09 -0000 From: Gateway at foxmail.gfc.edu (Gateway) Subject: NDN: Homebrew Digest #1579 (November 15, 1994) Sorry. Your message could not be delivered to: ymoriya,George Fox College (The name was not found at the remote site. Check that the name has been entered correctly.) Return to table of contents
End of HOMEBREW Digest #1583, 11/19/94