HOMEBREW Digest #515 Thu 11 October 1990

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		Rob Gardner, Digest Coordinator

  Ballantine IPA cap 66 resolved (Ihor W. Slabicky)
  re: A bit of Homebrew History? (Dick Dunn)
  Eis-Stoff (Dick Dunn)
  Germany, Part 6 (Norm Hardy)
  RE: Kegs (greg roody)
  Soda canisters need a home.... (Charlie Woloszynski)
  ice-wine (Dan Breidenbach)
  Freshops (Russ Gelinas)
  coupla things (Geoffrey Sherwood)
  Distillation legality (Steven Kent Jensen)
  Eiswine (Donald P Perley)
  Beer Drinking Vessels (Jim Conroy)
  RE: Raspberry stout (Paul Ford 312/702-0335)
  oak chips and dry hopping (Rick Noah Zucker)
  Mix & match raspberry stout? (Fred Condo, sysop)
  Re: Ice? (Algis R Korzonas +1 708 979 8583)
  Christmas beers? (Chris Shenton)
  Re:  Homebrew Digest #514 (October 10, 1990) (Kevin Karplus)
  Ginger Measuring (bob)
  Eiswein (Tad Blakeley)
  Chilling time ("SDPHS2::SBSGRAD")

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---------------------------------------------------------------------- Date: Tue, 9 Oct 90 17:07:05 -0400 From: iws at sgfb.ssd.ray.com (Ihor W. Slabicky) Subject: Ballantine IPA cap 66 resolved The riddle for Ballantine IPA cap 66 has been solved! In a previous digest, gateh%CONNCOLL.BITNET at CUNYVM.CUNY.EDU wrote: > It is puzzle number 66, and the pictures, as best can be translated into > words, appear to be: > First word: a sheep saying "Baaa..." + "'b" (?) > Second word: K + what looks like a necklace (a lei) + 2000 lbs (a ton) > Bob Klayton? Who is Bob Klayton? Well, it really is Bob Clayton. You say "Huh"? Well, it is Bob Clayton. Of course even Falstaff does not know who Bob Clayton is, but cap 66 is Bob Clayton. BTW, there are 413 different rebuses (rebusi ? :-) ) in the list that Falstaff provided. You can get your own list by contacting Falstaff: Falstaff Brewery Sales Department P.O. Box 926 1025 Grant Street Fort Wayne, IN 46801 (219) 424-7233 Anybody have a complete collection of these rebus caps? Thanks, Gregg, for the cap :-) Ihor Return to table of contents
Date: 9 Oct 90 22:51:14 MDT (Tue) From: ico.isc.com!rcd at raven.eklektix.com (Dick Dunn) Subject: re: A bit of Homebrew History? This question arrived just in time for us to lift one to celebrate an important anniversary... > My girlfriend recently came across a series of craft books called > _The Family Creative Workshop_ (Plenary Publications Intl., Inc. 1974)... > "At the present time, federal law prohibits the home brewing of > beers made of fermented hops and malt. You cannot get a license > to make your own brew as you can to make your own wine,... > ...My question is this: was homebrewing as we > know it now illegal back in 1974 when this book was published? I have > been brewing for about 5 years and I have never had an inkling that > making beer at home was a federal offense so short a time ago... Yes! Homebrewing was illegal (by federal law) until 1978...and in some states it was illegal even longer than that. I remember being at an AHA convention sometime in the mid-80's [sorry; actual year lost in memory- fog] when it was announced that Texas had finally legalized it. Utah, of course, still forbids it. The law legalizing homebrewing was signed on October 14, 1978. (You can read about it in Vol. 1, No. 1 of _Zymurgy_.) For anyone who cares about the tiny details, the legislation was really spearheaded by Sen Cranston (D-CA); other co-sponsors were Schmitt (NM), Bumpers (Ark), and Gravel (Alaska). Cranston also took some care to avoid a "registration" provision in the law, else we would have had to tell BATF we were brewing. I don't believe there had been any prosecutions under the law for quite some time before legalization, if ever. However, there was a lot of simple game-playing so as not to flout the law too openly. The main thing that happened after legalization was that people started communicating, study- ing, and learning about homebrew. The quality of the average homebrew has improved about an order of magnitude since then. Depending on where all this new-tax bullshit falls out, we may see another quantum leap in interest in homebrewing. But anyway, lift a glass to legal homebrew this Sunday (assuming, sigh, that you can drink on Sunday where you are:-) --- Dick Dunn rcd at raven.eklektix.com -or- raven!rcd (303)494-0965 Return to table of contents
Date: 10 Oct 90 02:14:12 MDT (Wed) From: ico.isc.com!rcd at raven.eklektix.com (Dick Dunn) Subject: Eis-Stoff Tony Klein wrote about Eiswein... > Hmmm, how very interesting. A while back my parents took a trip > to the 'old country' (Austria). They brought back with them some 'Eis[wine]' > (I don't know how to spell it) which they claimed was made from grapes that > had been allowed to freeze on the vine. I was dubious about this - seems > to me that allowing grapes to freeze will ruin them... No, this is for real. In Germany there's a specific category, Eiswein. What happens is that the grapes are left on the vine until they get the first real frost, at which point they pick them (boy, that sounds like fun--sub-freezing harvest) and crush them. The ice crystals are left behind, so the crush contains concentrated juice. Eisweins are generally pretty substantial dessert wines (because the concentration leaves a lot of sugar; it can't all be fermented out). They're also uncommon, because (as Tony was speculating) you can't just let grapes go through arbitrary freeze/thaw cycles without damage. > So my question: Do you figure it's called 'ice wine' because it's distilled > (fortified) via freezing as mentioned above? No frozen grapes involved? No, the freezing is before fermentation, to concentrate the juice. This is one way to do it. Another way, which also adds some interesting flavors, is to rot the grapes on the vine. No, really! The "rot" is the mold Botrytis cinerea; it pierces the grape skin so that water evaporates. This gives you Sauternes in France, [Trocken]beerenauslese in Germany, etc. Check out a good book on "wines of the world" - best is Johnson, next maybe Sutcliffe, then Parker or Finigan. But it doesn't work for beer, 'cause freezing barley is just stupid, and rotting it gives you a different drug (Claviceps purpurea, which to a first approximation gives you LSD...and that's just too wild a digression for this thread:-). So instead, you can make the beer, fermenting it until the yeast stop, then freeze it to remove some water and concentrate the rest. This is the Eisbock process. For the sake of completeness, the remaining way to "fortify" such a bever- age is to add some measure of distilled spirit. This is what's done with sherry and port; their fermentation is stopped by adding what amounts to a young brandy, enough to kill the yeast. --- Dick Dunn rcd at raven.eklektix.com -or- raven!rcd (303)494-0965 Return to table of contents
Date: Tue, 9 Oct 90 19:03:10 PDT From: polstra!norm at uunet.UU.NET (Norm Hardy) Subject: Germany, Part 6 The three weeks spent in Germany were wonderful times. Good friends, good food, good times, good scenery, and GREAT beer. From July 9 - 31 I got my third chance to experience the best in beer making. Even so, there were many more styles of German beer untried. Not being a wheat beer fanatic, I didn't have any. Swabian beers escaped me, Florian. Rauch beers didn't mess up my olfactory nerves. But I had fun. Two non-German beers I liked very much were Budweiser Budvar and Pilsner Urquell, both worth Czeching out. The Budwieser bills itself as a Helles Lagerbier and is less bitter than the Urquell. Both are a level of smoothness better than the German beers which are 5 levels of smoothness better than anything else. The Germans have high regard for these beers and are willing to pay 40-60% more to drink them. My favorites from the trip: Andechs Doppelbock and Helles, Veltins Pils, Schlosser Alt, Kuppers Kolsch, Bitburger Pils, Spaten Pils, Monchshof Kloster Schwartz Pils, and Moravia Pils. Holsten Alcohol-Frei was my choice for no-test fuel. Homebrew comments: to capture the smoothness of these beers you must have access to a refrigerator and be willing to lager (age) for up to 2 months before bottling. Alts and Kolsch's would need to age up to a month. Use the best yeast available and have a good supply ready to pitch. Don't over mash or sparge to capture the malt flavor without the graininess that often comes along for the ride. Hops usage should be judicious, allowing for 60 minutes of boiling for bittering (after 30 minutes of unhopped boil) and some time for aroma and flavor at the end of the boil. Personal homebrew comments: I just bottled a wonderful Munich style lager that I would like to think rivals Andechs (I aim high). Here was the recipe 7 lbs Klages, 3 lbs Vienna malt, 6 oz Safeway Pearl Barley (soaked overnight in the fridge, then mixed to a starchy glue in the blender and thrown into the mash; it adds good body and flavor but clears out nicely over time and cold temperature). 1.5 oz Hallertauer cones boiled 60 minutes, .25 oz boiled 10 min, and .25 oz simmered after the boil 10 minutes before the cooling started. Wyeast 2206 with 40 oz yeast starter. Pitched at 76f and visible action seen in 5 hours. The fermenter was then put into the fridge for 23 days before racking. OG 1.052, FG 1.015. 49 days before bottling. In conclusion (its about time!) I have to say that the AHA needs to do a better job training the judges to correctly understand the beer styles they rate. How many of them have been to Germany and actually tasted ON TAP these beers? Some I'm sure but not enough yet. No, I am not a judge at this time. Maybe next year. Norm Hardy Return to table of contents
Date: Wed, 10 Oct 90 06:09:38 PDT From: greg roody <roody at whzguy.enet.dec.com> Subject: RE: Kegs I ordered a cornelious keg from Alternate Beverage ($19.95 plus shipping). It arrived still pressurized with a small amount of syrup in it. I guess that qualifies for "as is from the soda manufacturer" condition. The only peroblem I have with it is I cannot get the gas inlet connector off to change the o-ring, but as long as it isn't leaking I'll avoid the heroics to remove it. I alsso ordered a bunch of other things and all arrived as promised. Now, here is a new question: What were the previous contents of the used 6/7 gallon carbouys that some beer supply stores sell? They look suspiciously like chemocal carbuoys - especially since you can still see the D.O.T. symbol location. I just hope it wasn't something nasty like mercury or chromic acid. /greg Return to table of contents
Date: Wed, 10 Oct 90 09:12:16 EDT From: chw at barnardstar.bellcore.com (Charlie Woloszynski) Subject: Soda canisters need a home.... I have eight (8) Coke canisters for anyone who can offer them a good home. I recently moved into an apartment (from sharing a house) and there is no room for these canisters. I had hoped to try kegging in these canisters but, alas, I realized it was not going to suit my drinking habits (I like to take my many creations intermixed, even in the same evening). So, for those readers in the greater NJ/NY area, offer them a home and they are yours (small brides accepted). Charlie Woloszynski chw at aries.bellcore.com P.S. These were obtained from a soda distributer, and hence need cleaning and (probably, though I am not sure) new gaskets. Return to table of contents
Date: Wed, 10 Oct 90 08:52:15 -0500 From: dbreiden at mentor.cc.purdue.edu (Dan Breidenbach) Subject: ice-wine I'll stick with the English spelling.....Tony Klein, your parents were right. Ice-wine is not made by freezing wine. PBS has a lovely series called "Vintage: a history of wine". I don't know anything about broadcast times and I don't remember the host's name, but the show was featuring German wines and a bit on ice-wine was included. Grapes for ice-wine are allowed to freeze on the vine. These grapes are picked (at midnight if you're a purist) and treated like regular grapes except that very little juice can be extracted. Thus, ice-wine is very expensive--and suppossedly very good. (I've never tried it.) I don't know enough about winemaking to discuss the perils of freezing grapes. I do have a friend who made a delightful wine from pure frozen concentrated juice. I gather that the scarcity and cost of real ice-wine adds to its mystery and the general lack of knowledge. Danny Breidenbach I hope someday to work at a place that requires me to have a disclaimer. Return to table of contents
Date: Wed, 10 Oct 90 10:47 EST From: <R_GELINA%UNHH.BITNET at MITVMA.MIT.EDU> (Russ Gelinas) Subject: Freshops I just received the Freshops price list for the Sept.1990 harvest! Yahoo! The only problem is that I can't figure it out. It looks like you now get a discount for quantity, regardless of the type of hop, and there seems to be a minimum of 3/4 lb., but they also list the price for 1/4 lb. Has anyone else gotten the price list, and if so, does it make sense? Russ Return to table of contents
Date: Wed, 10 Oct 90 07:30:43 PDT From: sherwood at adobe.com (Geoffrey Sherwood) Subject: coupla things Re: Dave Miller _Complete_Handbook_of_Homebrewing_ He does have a lot of good info, but I subtitle it: _The_Complete_Paranoia_of_Homebrewing_. Sanitization is important, but I think he goes overboard. Ditto with ingredient selection (eg,I have found crushed malt to work *just fine* (at least for adjunct usage) though he says the only way he would recommend is do crush it yourself). If what you are after is perfect repeatability, fine, be paranoid. If you are a beginner (or intermediate) who just wants to brew good beer, Papazain is a much better source of philosophy (relax...). Again, Miller has good info but he has to be taken with a *large* grain of salt. IMHO. Re: beermaking illegal I don't think keeping beer making illegal was an oversight at all. The feds did not want you to make ANYTHING from malted barley (I believe even MALTING barley without a license was illegal). The reason? Barley malt can be used to make more than beer (especially if you have an old still around!). That is the way I heard it, anyway. geoff sherwood Return to table of contents
Date: Wed, 10 Oct 90 11:03:32 -0400 (EDT) From: Steven Kent Jensen <sj1f+ at andrew.cmu.edu> Subject: Distillation legality About two months ago I had occasion to look at the laws on distilling. All information is from 1988 tax codes. Home distillation of beverage alchohol is illegal. Also illegal under this law are other methods of increasing the alchohol content, such as freezing. Steven Jensen The preceding is my personal interpretation of the codes. This should not be in any way interpreted to be a definite legal statement of the law as it stands. Return to table of contents
Date: Wed, 10 Oct 90 11:18:13 EDT From: perley at easygoer.crd.ge.com (Donald P Perley) Subject: Eiswine >(I once spotted a bottle of "Eiswine" in the local liquor store - icicles >and snowdrifts on the label, hefty price tag (~$12 for a little bottle) >imported from Germany.) > >So my question: Do you figure it's called 'ice wine' because it's distilled >(fortified) via freezing as mentioned above? No frozen grapes involved? >More interesting information would be, well, interestingly informative. The grapes are picked after partial freezing, which performs the same function as freezing bock beer or hard cider. It pulls fresh water out, leaving everything else concentrated. It is usually done in conjunction with botritus, which also sucks out water. Ice wine is a risky proposition, as you can lose everything if the weather doesn't cooperate. $12 for a half bottle is pretty cheap too. Most of it costs much more. As it is, ice wine, as well as trockenbeerenauslese, are usually low profit items for the winery due to the risk as well as extra labor, lower yields, etc. They are mostly done for the prestige. -don perley Return to table of contents
Date: Wed, 10 Oct 90 11:42:22 ECT From: Jim Conroy <AS2JXC%BINGVMA.BITNET at CORNELLC.cit.cornell.edu> Subject: Beer Drinking Vessels Folks, Just yesterday I received a catalog of Beer Vessels from an outfit called Originals International 29 Chestnut Ridge Road Mahopac, NY 10541 (914) 225-2784 Their catalog, an 8 page foldout glossy, has glassware and mugs in the $9 - $476 price range. (OK one is $476 top end is really $180) Their description of the offerings ... "Orginal Brewery Glasses, Crystal Goblets and Mugs Imported, hand-selected, and gift packaged by ORGINALS INTERNATIONAL All galsses are shipped with autehenic brewery coaster, Certificate, and brewery story" They do have a collection of "Bavarian Weissbeer Glasses" apx 10. from different breweries. I saw a display at the Hunter Mt. Bacvarian Alps festival this summer. I have not delt with OI in any manner than adding my name to their mailing list, their produts do look intresting. Jim Conroy SUNY Binghamton Return to table of contents
Date: Wed, 10 Oct 1990 12:17:31 CDT From: CS_PAUL at gsbvxb.uchicago.edu (Paul Ford 312/702-0335) Subject: RE: Raspberry stout RE: Eiswein I'm no wine expert, but I'm pretty darn sure the Eiswein is not made by freezing wine. Instead it's the juice, while still in the grapes, that gets frozen and consequently concentrated. You end up with a _very sweet_, but not more alcoholic, wine. Actually the freezing is sort of icing on the cake, I think these grapes are pretty shrivelled by the time the frost hits. The Germans and Austrians have a series of names for their succession of fancier, sweeter wines : Spaetlese (late pick), Auslese (selected pick), Trockenbeeren(sp?) Auslese (dry berry selected pick), Eiswein (ice wine), maybe there are some others. My sketchy understanding of the process involved in producing these wines is based on some conversations, in very halting German, at the Wachau Wine Festival this summer in Krems Austria. The grapes actually start to dehydrate resulting in sweeter and sweeter juice the longer they are left on the vine. Maybe somewhere along the way the noble rot stuff starts happening too. At some point they start picking individual grapes rather than the whole bunch, I guess that's when they become Ausleses instead of mere Spaetleses. All this is apparently very weather dependent so some years are better than others for these wines, especially the Trockenbeeren and Eiswein. I sampled an Eiswein at Krems, 1/16 liter of the stuff is a lot. Really, really sweet. I think French Sauternes are made in a similar manner. Paul Ford (cs_paul at gsbacd.uchicago.edu) Return to table of contents
Date: Wed, 10 Oct 90 10:29:51 -0700 From: noah at cs.washington.edu (Rick Noah Zucker) Subject: oak chips and dry hopping I would like to use oak chips and dry hopping in my latest batch. However, neither of my two brewing books (Papazian and Reese) says anything about it. So, I would like some advice on how much to use and when to add them. I am basically brewing Propensity Pilsener Lager from TCJOHB. The only important difference is that it will be brewed as an ale with yeast cultured from a Sierra Nevada bottle. Rick N. Zucker Return to table of contents
Date: Wed, 10 Oct 90 09:59:15 PDT From: fredc at pro-humanist.cts.com (Fred Condo, sysop) Subject: Mix & match raspberry stout? Bill Crick says: >I started a batch of the Raspberry Imperial Stout from >Zymrgy. I split the batch into two primaries, and a I >planned to use two yeasts, I started them both, and put one >in each. One fermenter has a packet of Red Star Pastuer >Champagne yeast... The second has a packet of Cordon Brew >(?) ale and stout yeast... Does anyone know what will happen >when I mix these two together in secondary? Will one yeast >dominate? Which one? It seems a shame to mix them. Keep them in separate secondaries and bottle them separately, and you'll have two different, wonderful brews. Depending on the OG, you could get one dry (Pasteur) and one sweet (ale). If you mix them, the Pasteur would probably dominate, if the alcohol content has stopped the less tolerant ale yeast. Note that I'm assuming... . OG above 1.075 . Red Star Pasteur is more tolerant than Cordon Brew ale/stout (I've never used either) . You didn't have a particular result in mind when you decided to mix the two fermentations in secondary. But, even if my first two assumptions are false, I'd keep the two separate, to see (taste) the different results. Return to table of contents
Date: Wed, 10 Oct 90 13:31:51 mdt From: hplabs!hp-lsd.cos.hp.com!ihlpl!korz (Algis R Korzonas +1 708 979 8583) Subject: Re: Ice? Shaun Vecera asks: >2. There was a question posted last month about putting ice in your >strainer while sparging. I didn't see any responses, so here's the >question again: Can you get away with this cheap wort cooler, provided >you sterilize your ice cube trays and cover them while in the freezer? Well, yes and no. Ideally, you would like to get a good cold break, which has been achieved (by someone in this digest -- who I don't remember) by simply adding ice to the kettle after the boil, or more conventionally, by using an immersion chiller, or by using a counterflow chiller. The ice or immersion method has the additional advantage that you can leave a large amount of trub in the kettle. I first read about this in a posting by Darryl Richman, well over a year ago. After you get the good cold break, you would like to filter out the coagulated proteins, etc. through your filter bed as you sparge in your lauter tun. If you put the ice in your strainer (your lauter tun in this case), you will have a pretty messy filter bed and a lot of trub will pass through into your fermenter. Another problem is that if you are doing a full boil, as you would if you were doing all-grain, you would be adding water in the form of melting ice. I say yes because it is much better to chill your wort any sanitary way, rather than simply letting it sit on a countertop till it's cool enough to pitch. If you are doing an extract batch, might I suggest adding the ice to the kettle and then straining into the fermenter? That may be the cheapest way to cool quickly. Also, as Noonan has suggested, it's a good idea to cool the wort before aeration (pouring into the fermenter) to reduce oxidation. Al. Return to table of contents
Date: Wed, 10 Oct 90 15:29:29 EDT From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: Christmas beers? Anyone care to send/post your favorite spicy beer recipe? I've done a couple all-grain batches, and would like to get a tasty Xmas beer going so it has time to mellow. Thanks. Return to table of contents
Date: Wed, 10 Oct 90 12:57:50 PDT From: Kevin Karplus <karplus at ararat.ucsc.edu> Subject: Re: Homebrew Digest #514 (October 10, 1990) Eiswein is indeed made from grapes that froze on the vine---I believe that these very late harvest grapes have a higher sugar content and make a fairly strong sweet wine. The stuff is expensive because for the same reason that late harvest wines are expensive---there is a significant chance of grapes rotting if you leave them on the vine too long, especially if the weather doesn't cooperate. If there are any vintners out there with more info on Eiswein, feel free to correct me, or amplify on my remarks. I don't believe that freeze-distillation is used commercially anywhere, because the fusel oils are concentrated along with the ethanol. Fractional distillation produces a much safer concentrated spirit. Kevin Karplus Return to table of contents
Date: Wed Oct 10 17:05:38 1990 From: semantic!bob at uunet.UU.NET Subject: Ginger Measuring A quicky (or two): How many table/teaspoons of coarsely grated ginger in an ounce of ginger? - OR - How many table/teaspoons of ginger mush in an ounce of ginger? -- Robert A. Gorman (Bob) bob at rsi.com Watertown MA US -- -- Relational Semantics, Inc. uunet!semantic!bob +1 617 926 0979 -- Return to table of contents
Date: Wed, 10 Oct 90 16:31:25 PDT From: Tad Blakeley <mblakele at jarthur.Claremont.edu> Subject: Eiswein from Tony Klein <ncrons!klein at RELAY.CS.NET> And now I say: Hmmm, how very interesting. A while back my parents took a trip to the 'old country' (Austria). They brought back with them some 'Eis[wine]' (I don't know how to spell it) which they claimed was made from grapes that had been allowed to freeze on the vine. I was dubious about this - seems to me that allowing grapes to freeze will ruin them. But they did not know any more details since they were not interested in the whole manufacturing process .... So I concluded that the story was somehow messed up in translation and left the matter as yet another unsolved question of these modern times. According to _Welt-Atlas des Wines_, Hans Ambrosi, Eiswein: Weintrauben bei Lese und Kelterung zu Eis gefroren. Ambrosi calls this the "Gesetzliche Mindestanforderungen," so I assume that he is paraphrasing the West (now simply) German law. Free translation: The grapes must be frozen on the vine and pressed while still frozen. Neglecting ugly rumors about vintner freezers, the traditional process for Eiswein calls for a long, hot summer (like this one was in Germany) and a cold snap just as the grapes are ready. There hasn't been much Eiswein since 83 (global warming? :-), so the prices are high. I've drunk three glasses of Eiswein in my life, thanks to the cellar of a generous professor; if you have the supply and the money, I recommend it. Eisbock is, as was elsewhere stated, made by freezing bock. One can also bring "winter wine" up to about brandy proof through this process. -- tad Return to table of contents
Date: 10 Oct 90 17:32:00 WET From: "SDPHS2::SBSGRAD" <sbsgrad%sdphs2.decnet%sdph1 at ucsd.edu> Subject: Chilling time From: "Sparky" <sslade at ucsd.edu> (Steve Slade) Date sent: 10-OCT-1990 17:21:53 PT My partner and I just finished the first stage of brewing for our Xmas ale last night, so I now have real chilling time data to share with the net. We keep things real cheap and simple, since we don't have much spare time or money...We brew in an aluminum pot (2.5 gallons) on an electric stove ( worst of all possible worlds, I know!). When the boil is complete we carefully lower the brewing kettle into a large plastic garbage can which is about 1/4 full of ice water. The pot is held in place by a couple of bungie cords which stretch from the pot's handles to the garbage can's handles. The wort chilled to 46 C in 10 minutes and was down to 27 C in about 17 minutes. This seems to be a faster chill than others have quoated using immersion chillers, which is the main reason I have not bothered making one yet. So in the spirit of RDWHAHB, I say relax, chill the wort in your garbage can, and spend the wort chiller money on a few more batches of homebrew! Sparky (Steve Slade) Internet: sslade at ucsd.edu UUCP: ...ucsd!sslade Bitnet: sslade at ucsd.bitnet DECnet/SPAN: SDPH1::SBSGRAD Return to table of contents
End of HOMEBREW Digest #515, 10/11/90 ************************************* -------
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