HOMEBREW Digest #1040 Thu 24 December 1992

Digest #1039 Digest #1041

		Rob Gardner, Digest Coordinator

  Subpoena--a modest proposal (BOKENKAM)
  Raisin Stout? (Greg_Habel)
  lawyers (J. Fingerle)
  Pub requests / beer from near-beer (Ed Hitchcock)
  food grade buckets, subpoena (James Dipalma)
  Re: Proposed Standards for Pub Crawling ("Spencer W. Thomas")
  useful info ( Todd Vafiades)
  Zymurgy in plastic (Rick Myers)
  Re: ...Pub Crawlinghomebrew at hpfcmi.fc.hp.com (Michael L. Hall)
  Re: Proposed Standards for Pub Crawling (Arthur Delano)
  Reports, Temp, N-A  (Jack Schmidling)
  yeast culturing (J. Fingerle)
  Pub Crawls and phonebooks (Richard Childers)
  RE: Extract Rates (Darryl Richman)
  Pub Info..... (whg)

Send articles for __publication__ to homebrew at hpfcmi.fc.hp.com (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., to homebrew-request@ hpfcmi.fc.hp.com Archives are available via anonymous ftp from sierra.stanford.edu. (Those without ftp access may retrieve files via mail from listserv at sierra.stanford.edu. Send HELP as the body of a message to that address to receive listserver instructions.) **Please do not send me requests for back issues!** *********(They will be silenty discarded!)********* **For Cat's Meow information, send mail to lutzen at novell.physics.umr.edu**
---------------------------------------------------------------------- Date: Wed, 23 Dec 92 05:33:41 EST From: BOKENKAM at ucs.indiana.edu Subject: Subpoena--a modest proposal In addition to boycotting SA ("Boston Beer" (c)) products, I would like to suggest that all microbreweries and homebrewers henceforth print the words "Boston beer" on all of their labels, perhaps in the form of a stylized motto, such as "Sic Transit Boston Beer" or "Sic Semper Boston Beers." (I'll wager that others can think of equally pertinent mottoes. What about something in German, for example?) Who knows? It could become an American tradition, like freedom of speech. (Got that, mole- man?) modestly, Stephen R. Bokenkamp (as with Ahmed, where I live there is no real beer--except in my basement {thanks all! and happy holidays!!}) Return to table of contents
Date: Wed, 23 Dec 92 09:14:32 est From: Greg_Habel at DGC.ceo.dg.com Subject: Raisin Stout? I am getting together with a fellow brewer during the Xmas season. He has suggested using raisins in a sweet stout recipe. Has anyone ever attempted using raisins in any of their beers? How should they be added, prepared, and when? Have a nice holiday season fellow HBDers! Greg H. Return to table of contents
Date: Wed, 23 Dec 92 09:13:38 EST From: fingerle at NADC.NADC.NAVY.MIL (J. Fingerle) Subject: lawyers chuck at synchro.com (Chuck Cox) expectorates: >I am considering adding something like "Starve a lawyer - >Boycott Sam Adams Beer", I would like to hear your suggestions. Starving's too good for them, I say a pre-emptive strike on all lawyers! Love him or hate him, VP Quayle hit the nail on the head: I paraphase: We lead the world in lawyers per capita. We have an EIGHT to one advantage per capita compared to the number two country. AND THAT'S TOO MANY! Yes, folks, that's far too many. Whew! Just had to get that out of me! - -- /\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\ name: Jimmy What's wrong here: A child can get a email: fingerle at NADC.NADC.NAVY.MIL condom from the school nurse anytime but -or- fingerle at NADC.NAVY.MIL needs parental permission to get an aspirin \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/ Return to table of contents
Date: 23 Dec 1992 10:19:17 -0400 From: Ed Hitchcock <ECH at ac.dal.ca> Subject: Pub requests / beer from near-beer I disagree with Richard Childers. If I go somewhere, I do not want to check out every pub in the town, and the locals frequently drink swill, so they are not a good source of information. A two line request for good pubs or microbreweries does not tie up the net, nor use up a lot of space in the HBD. As long as replies are mailed, what's the problem? *** *** *** *** Ahmed B. M. Shuraim asked about making beer from non-alcoholic beer. There are two kinds on non-alcoholic beer: de-alcoholized and malt beverage. The first is regular or light beer which has had the alcohol removed, but there is still typically .5% alcohol left. Malt beverages are unfermented beer, are quite sweet, and contain no alcohol. If you have these, you can add yeast and it will ferment to beer. Brewer's yeast is of course preferred. Baker's yeast will make something vaguely like beer, but it won't taste very good. If this process is illegal where you live, I do not aprove of breaking the law. Ed Return to table of contents
Date: Wed, 23 Dec 92 10:05:55 EST From: dipalma at banshee.sw.stratus.com (James Dipalma) Subject: food grade buckets, subpoena Hi All, Last week, I related an experience with a bad batch of beer, and asked for help identifying the cause. One of the problems I suspected was the use of non-food grade buckets for a lauter tun. Many thanks to Greg Wageman for providing the following information: The acronym you're probably thinking of is "HDPE", which stands for "High Density PolyEthylene", which can indeed be a food-grade plastic. I don't believe it is required that this abbreviation appear, but it is one of the standard recyling codes, along with triangular "cycle of arrows" containing a code number (in this case, "2" for HDPE). Needless to say, there are numerous other types of food-grade plastic, including LDPE (Low Density PolyEthylene, often used in plastic milk cartons) and PETE (PolyEthylene TErephthalate, used in 2-liter soda bottles, amongst other things). The important thing is that the manufacturer state that the plastic is "food-grade", because they can (and often do) add dyes and chemicals (additional "plasticizers" and softeners) to what would otherwise be food-grade plastic. These are not "food-grade" because the additives are not chemically stable and can be leached out of the plastic under the right conditions (e.g. sufficient heat and/or pH) I think the only way to be sure is if a) the item was originally used to contain food or potable beverage or b) if purchased new and empty, the label specifically indicates that it can be used for food storage. Personally I wouldn't use anything that didn't meet one of these qualifications. (I know, for example, that some household cleaning products are packaged in plastic bottles that have the recycling code on them; I wouldn't consider them food grade by any means!) Disclaimer: I'm not a chemist by any means, I've picked up the above information from various sources including local nature museums that promote recycling. The buckets I used for the lauter tun were purchased in a hardware store and do not have "HPDE" or the triangular cycle of arrows with the "2" inside. I believe they are not food grade. The moral here is make absolutely sure buckets used for brewing are food-grade. That said, anybody know a source for 3-4 gallon food-grade buckets? :-) **************************************************************** I also wanted to take this opportunity to publicly express my support for Chuck Cox and his position, as stated in the last HBD. >I'm never going to drink a Sam Adams product >again, not if its the only decent beer in an airport bar, not even if >its free. Yes, I'll drink Bud or water instead of Sam Adams. ^^^^^^^^^^^^ I totally agree, except that I can't distinguish between Bud and water. >Obviously one of Koch's drones is reading the net for him: Obviously, so here's a message: if you really want to improve the wealth and stature of your company, then stop your litigious ways, and start spending your money on improving the quality and variety of your product, instead of wasting it on idiotic lawsuits. Cheers, Jim Return to table of contents
Date: Wed, 23 Dec 92 10:17:38 EST From: "Spencer W. Thomas" <Spencer.W.Thomas at med.umich.edu> Subject: Re: Proposed Standards for Pub Crawling Richard Childers suggests using the phone book instead of the HBD to find brewpubs when travelling. While this is a good idea, in my experience you get a lot information from the HBD than you would ever get from a phone book. 1) You get personal feedback on the qualities of the various establishments. This was critical for me on a recent trip to the Left Coast, as it let me skip a couple of places I might otherwise have wasted time on. 2) You can find out before you get there what the options are. This is important when you're trying to squeeze a little pubbing into a business trip. 3) You may get offers of pub-crawling companions. I spent a pleasant Saturday evening in the company of a fellow HBDer and friends that would have otherwise been spent in solitary contemplation of the bottom of a glass (well, several glasses, actually). 4) You may find out about possibilities outside the "phone book" area. Again, on my trip to Berkeley, I got info on pubs from SF (and south) to Mendocino and Hopland, as well as in the Berkeley-Oakland area. 5) Phone books are published once a year, brewpubs seem to come and go faster than that sometimes. That said, I don't want everyone to take this as a "green light" to flood the HBD with requests. If you know you'll be going somewhere in the near future, you can watch the HBD for suggestions (there was a nice review of some SF-and-south pubs in today's issue), and you can scan the archives (see the HBD header for information on how to get stuff from the archives). Tom Kaltenbach's thread program (in the archives, for PC and Unix) makes it really easy to scan back issues for a particular topic. Also, when responding to a request for brewpub information, please send personal mail. If the requestor receives good stuff, he or she can then summarize it to the list. This will do more than "banning" requests to keep the S/N ratio high. After all, a request is usually about 1 or 2 lines long, and doesn't take up much space (barring page-long signature files). =Spencer W. Thomas | Info Tech and Networking, B1911 CFOB, 0704 "Genome Informatician" | Univ of Michigan, Ann Arbor, MI 48109 Spencer.W.Thomas at med.umich.edu | 313-747-2778, FAX 313-764-4133 Return to table of contents
Date: Wed, 23 Dec 92 12:15:52 EST From: todd at thoreau.nsc.com ( Todd Vafiades) Subject: useful info a little quasi-flame action... hold on to your heat sinks: <ignition> In direct response to Mr. Childers complaint about individuals asking the HBD about recommended brewpubs in a given area they are bound for... Maybe I don't understand the purpose for the existence of the HBD but let me give you my best guess: The HBD is a forum within which individuals can share information, ask questions and give advice on ANY home-brew related practice or issue. I feel sorry for Mr. Childers in that he finds it necessary to attempt to "lower the noise level" by insinuating that questions relative to recommended brew-pubs are superfluous. I personally have asked the big "question" before and I received a wealth of information relative to the greater bay area brew-pubs. On my trip, I gained tons of insight as to the practices and semi-secrets observed by different brewers, not to mention just the sheer joy of the experience of visiting those brew-pubs that others in the HBD have recommended. This is supposed to be fun, right? Why not attempt to use some advice from fellow HBDers to allow a higher percentage of great-pubs-visited rather than wasting time through trial-and- error? Furthermore, "what's a phone book? duhhh, I don't know how to use one, duhh" Come on, Mr Childers, are you serious? Do you really think this? This is a rather sad commentary on your perception of the real world, isn't it? ... And if you are so tired and bored of people asking perfectly legitimate questions, perhaps you need to take some time off for a little r&r. (Unless you're being sarcastic, in which case... never mind, but your posting seemed quite serious). I usually don't become involved with these sorts of flameish rebuttles but I think that Mr. Childers is just plain wrong on this one and he needs to understand that his perception of the usefullness of the HBD may not correlate well with that of others! <extinguished with directed apologies to those anti-flamers out there> There now, with that said, I'll be heading to Austin, TX in the near future and I'd really appreciate any input on the best places (brew-pubs or good taverns) to visit. If you don't wish to belabor the HBD with your response than please feel free to email me directly. By the way, Celis is my first and foremost target and if any of you have visited there already, it would be great to hear from you. happy brewpub hopping & learning, Todd ;^) Return to table of contents
Date: Wed, 23 Dec 92 10:23:28 MST From: Rick Myers <rcm at col.hp.com> Subject: Zymurgy in plastic > Date: 22 Dec 1992 9:10 EST > From: afd at hera.cc.bellcore.com (adietz) > Subject: Zymurgy utility > > (and as long as I'm griping, heh heh) Is anyone besides me > ticked off that the magazine arrived sealed in plastic? Ticked off? No, I'm GLAD they decided to do something right...I was tired of having the postal service rip my Zymurgy to shreds before I could read it. It now arrives in perfect condition. (Oh, I know - you wanted it in glass. :-)) Rick - -- Rick Myers rcm at col.hp.com Information Technology Specialist Hewlett-Packard Network Test Division Colorado Springs, CO Return to table of contents
Date: Wed, 23 Dec 92 10:57:02 MST From: mlh at cygnus.ta52.lanl.gov (Michael L. Hall) Subject: Re: ...Pub Crawlinghomebrew at hpfcmi.fc.hp.com I agree with Richard Chillers that there is too much noise on the HBD concerning questions like "Where do I go in city X for a good beer?". He suggested that everyone consult the local phone book. While this is a good last resort, there are some other, far superior, choices. First, there are a couple of books: 1. A book by Pat Baker called something like "A Guide to Pubs". (Cost: about $4.00) It is an older book that came out before much of the recent revival in brewpubs. 2. Books by Steve Johnson called "On Tap" (~$15) and "The On Tap Companion" (~$10), published by the World Beer Review people. These are great books, with a separate page for each brewpub listing info about what kind of place it is (e.g. kind of food, kind of music, atmosphere, list of beers served). The Companion book was put out a year or so after the first book, because there were so many new brewpubs. Maybe they'll put out another one soon. All of these are available from the AHA, and probably from your favorite homebrew mailorder place. I've heard that there is a similar book put out by CAMRA for British pubs (check old HBDs for more info). Then, there is a pretty extensive list that is available by anon ftp from sierra.stanford.edu (the archive for the HBD). Once connected, the file is in "/pub/homebrew/publist.Z". The list was put together by John R. Mellby (jmellby at iluvatar.dseg.ti.com) and is quite complete. It contains listings by *country*, state, and city. The U.S. has the most listings, but there are a surprising number of entries from around the rest of the world. I usually just print out the pages corresponding to the part of the world my upcoming trip will take me to. I am not related to anybody mentioned, but I must admit to being very grateful to them for making my travels that much more enjoyable. Mike Hall hall at lanl.gov Return to table of contents
Date: Wed, 23 Dec 92 13:43:30 EST From: Arthur Delano <ajd at oit.itd.umich.edu> Subject: Re: Proposed Standards for Pub Crawling Richard Childers <rchilder at us.oracle.com> writes: ]I would like to ask everyone who is about to go *somewhere* and feels it ]is appropriate to ask everyone in the entire Net, if they 'know of any ]good pubs in <wherever>' ... please don't. ]May I suggest an alternative. [alternatives deleted] Since the Internet is seen by many as the source where all information resides (or can be accessed quickly), it's easy for people to think that any information can be gathered with an email message. But doing so costs time and energy from the person who has to look the stuff up, which doesn't always seem fair. Therefore, for hard copy and then for electronic copy, in a very rough best-to-worst order, the following are all good ways to learn where brewpubs are (relevant to the U.S. and Canada especially): 1> Phonebooks. Your community library has many shelf-feet of phone- books from every major city in the U.S. and Canada. If the city you need isn't represented, there is always (destination area code) 555-1212 for information. (I've found that some large corporations also have libraries and/or a massive collection of phonebooks, with at least one directory for every city in which a branch office resides). 2> Other books. There is at least one brewpub guide available, although the title and author's name escapes me now. There is also Michael Jackson's _Pocket Guide to Beer_, which might not be definitive about brewpubs in the U.S. (after all, the latest edition is 2 years old), but there are enough listed to start on, and it is fun to read. In Britain, there is the CAMRA guide. 3> Magazines. There are titles for beer drinkers and brewpub operators, both of which have reviews and announcements of recent openings. Ask your local newsstand for _All About Beer_, _The Celebrator_ (for the west coast), or others. 4> The online brewpubs directory, archived and sometimes posted on alt.beer. Somebody is compiling a list of brewpubs in the U.S. and Canada, and is soliciting additions and comments. I'm sorry that i can't provide access data; ask on alt.beer. (since i don't travel, i don't keep close taps, er, tabs on listings about other places). 5> alt.beer. Technically speaking, this is the newsgroup in which questions about brewpubs belong, but a lot of sites have restricted or no access to alt. groups. (between you, me, and the other x0,000 readers, i think the noise level on alt.beer is awful high; keep a killfile handy). 6> Other mailing lists. Some email mailing lists are dedicated to beer-related activities in regional areas; ask around. 7> rec.crafts.brewing. Not the appropriate newsgroup, but close if one doesn't have access to alt.beer, the advantage here being that a reader can simply list out article headers and decide on what to read from it. 8> rec.food.drink. A somewhat appropriate newsgroup, and ignore the folks who tell you to take your post to alt.beer. 9> The Homebrew Digest. Heck, i just skim past the requests i see, with minimal time wasted. If the Earnest Seeker were to keep his question down to a couple lines, it would be even easier to skip past for those who wouldn't be able to help. Those who can help don't need to know the circumstances of the visit, they only need when and where the Seeker will be. Those who reply to a question about finding brewpubs ought to do so by email; a cluster of well-meaning souls can thin the content of the HBD (and newsgroups) by posting narrowly specific information. On the other hand, i enjoy reading reviews and comments on brewpubs in trip reports, because they have information useful to a broader variety of readers, and are fun to read. <gee, this ought to be in the FAQ.> AjD Return to table of contents
Date: Wed, 23 Dec 92 11:59 CST From: arf at ddsw1.mcs.com (Jack Schmidling) Subject: Reports, Temp, N-A >From: Richard Childers <rchilder at us.oracle.com> >Subject: Proposed Standards for Pub Crawling >It's getting tired and boring.... Amen! Although the questions are harmless, it's the answers that are tedious and should be restricted to email. > (4) go home and _then_ tell everyone about it. Even then, I would suggest it be limited to the quality of the beer. There are other fora for ambience and food discussions. While I am at it, we had dinner at the Berghoff in Chicago last week and tasted their Weisbier and Porter. Never having tasted Weisbier before, I can only say it was interesting but I have no idea why it is so popular with homebrewers. There was nothing at all memorable about it. The Porter tasted a bit heavy and strong for a Porter, but what do I know? Again, nothing memorable other than being able to get something besides Bud at a restaraunt. >From: rxh6 at po.CWRU.Edu (Randall Holt) >This is the first winter I've brewed in, and I'm a little disappointed to find that my basement hovers at a steady 52-55 degrees F. I think you are in too much of a hurry. That is just about the ideal temperature for all-purpose brewing. I would suggest that you just make sure you have an adequate starter volume and allow 24 to 48 hrs for fermentation to get underway. By heating up the wort you do nothing to improve the quality of the beer. >Can anyone think of major disadvantages other than monopolizing the utility sink all winter long? I can't think of a good reason to do it. >I'll let you know how it turns out. My guess is, it will be the best ale you ever made. >From: Ahmed B. M. Shuraim <F45C020 at SAKSU00.BITNET> > I have been told that one can make real beer from non-alcoholic beer by adding some sugar and baking yeast. You will make nothing but n-a with a little more a in it but any resemblence to "real beer" is beyond the technology. Most n-a (American made) was made from lousy beer in the first place and is beyond repair. I suggest you read on and find out how to make real beer in the first place. >P.S. Where I live, there is no real beer. Can't tell where you live, but that is a common problem that has driven most of us to make our own. Although good beer is becoming more available, once you get hooked on hombrewing, you won't care anymore. js Return to table of contents
Date: Wed, 23 Dec 92 14:53:39 EST From: fingerle at NADC.NADC.NAVY.MIL (J. Fingerle) Subject: yeast culturing Well, I'll probably be reposting this 'cus it'll be in the Christmas eve digest and I'd assume a few folks won't see it. In any event, I have been receiving responses on yeast culturing from a variety of people (THANKS!) but no one ever mentioned culturing from the 'sludge' at the bottom of the primary or secondary. If you can use the dregs of 2 or 3 bottles to culture, it seems to me that it would be much easier to simply save the sludge from a primary and use it several ounces at a time to start a culture. That way you'd be getting first generation yeast when you needed it, without having to worry about drinking several bottles just to get your raw material (not that I find that a hardship.) No one has mentioned this, so I'm wondering...is this valid? - -- /\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\ name: Jimmy What's wrong here: A child can get a email: fingerle at NADC.NADC.NAVY.MIL condom from the school nurse anytime but -or- fingerle at NADC.NAVY.MIL needs parental permission to get an aspirin \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/ P.S. Enjoy the holidays! (The politically correct way of saying 'Merry Christmas'! Return to table of contents
Date: Wed, 23 Dec 92 15:10:32 PST From: Richard Childers <rchilder at us.oracle.com> Subject: Pub Crawls and phonebooks "The HBD is a forum within which individuals can share information, ask questions and give advice on ANY home-brew related practice or issue." We agree. "I feel sorry for Mr. Childers ..." Call me Richard, if it doesn't blunt the edge of your Bic-sized flame. " ... in that he finds it necessary to attempt to "lower the noise level" ..." Try, 'raise the quality'. " ... by insinuating that questions relative to recommended brew-pubs are superfluous. I personally have asked the big "question" before ..." In other words, you are taking this personally and are not free of bias. "Why not attempt to use some advice from fellow HBDers to allow a higher percentage of great-pubs-visited rather than wasting time through trial-and- error?" Because trial-and-error is how the people whom you are asking got _their_ experience. "Come on, Mr Childers, are you serious? Do you really think this? This is a rather sad commentary on your perception of the real world, isn't it?" Maybe. It might be holiday stress, and all my fault, entirely. I am ready to deal with that possibility, and thank all those whom advised me to relax. It might be all the geniuses getting ready to go visit their friends and, eager to impress them with a superficial knowledge of their locale, demand this information from a world-wide audience. "... if you are so tired and bored of people asking perfectly legitimate questions ..." I don't believe it's been established yet that these are legitimate. "I'll be heading to Austin, TX in the near future and I'd really appreciate any input on the best places (brew-pubs or good taverns) to visit." When I get questions like this I pull out the phone book and look up the addresses and phone numbers. Why can't you ? - -- richard ===== - -- richard childers rchilder at us.oracle.com 1 415 506 2411 oracle data center -- unix systems & network administration "If Life is a drama, then, surely, the hardest parts go to the most skillful." Return to table of contents
Date: Wed, 23 Dec 92 15:29:41 PST From: Darryl Richman <darrylri at microsoft.com> Subject: RE: Extract Rates trl at photos.wustl.edu (Tom Leith MIR/ERL 362-6965) writes: > [...] You want to know pH, total hardness, calcium > content, and sodium content. You can also go to your local aquarium shop and > buy test kits to tell you pH and total hardness. These are the two main things > to know, and pH is far-and-away the more important. In fact, if you just get a I'd like to make a couple points about what Tom has said. In fact, the pH of your water is not terribly important. If you have soft water, the pH could be anywhere, but since there is nothing in the water to buffer it, even a small amount of an acid substance will acidify the water. On the other hand, if you have a substantial amount of carbonates, this will give a mild alkalinity to the water _and_buffer_it_ strongly. In this case, the acid formed by the grist and any free calcium may not be enough to overcome the buffering. Even if it is overcome, when you lauter, you are removing most of the acidity with the wort. If you sparge with more of this alkaline, buffered water, whatever acidity remains will be rapidly overcome. It is the pH of the mash, both during mashing and lautering, that is important. This is because, during mashing, the diastatic enzymes work best in an acid environment; and while lautering, tannins are more easily released from the grain husks in an alkaline environment. Some have recommended acidifying sparge water with acid. This is not necessary if your water is not buffered with carbonates. My experience with Los Angeles water, at about 120ppm hardness, most of it not from carbonates, was that I could sparge with as much as half a gallon of (untreated) water per pound of grist and the outflow would never rise above pH 5.8. Another point is that dark malts, crystal and roasted, are all more acidic than pale malt. If you are making a dark beer, the mash will be more acidic, and will tend to stay more acidic. Historically, dark beers come from places with high carbonate water (London, Dublin, Munich...). > ALL of the water you use for brewing should be boiled before use. If you fill There is no need to boil all your water before you brew. If your water comes with a lot of chlorine, an activated charcoal filter will remove it. You need only boil and decant your water if you have a lot of carbonates. If this is the case, another technique to lower the carbonate concentration (along with everything else) is to cut your tap water with distilled water. > This is all covered in great detail in Dave Miller's _The Complete Handbook of > Homebrewing_. I reccommend this book most highly. There's enough theory to So, the bottom line is, contact your water supplier and get an analysis (they will send it to you for free, generally). Measure the pH of your mash after doughing in, and while sparging. I agree, Miller's book is a great source of information. If you're on a well or other private source and don't want to pay for testing, read Noonan's article in the conference transcripts two years back. --Darryl Richman Return to table of contents
Date: Wed, 23 Dec 92 08:53:08 CST From: whg at tellabs.com Subject: Pub Info..... This is not a flame but..... This is a public formum, people ask for info and other people get it. Personally I skip most of the article that begin with "anybody know of a good pub in ...." but once in a while I reply if I do know. And you know what, in a couple of weeks I'll be going to Indy, and I'll probably ask for some recommendations. I know that people have recommended something before but I don't remember and I don't save every work written here. If you don't want to read something, don't skip it, chill out. Walt Walter Gude || whg at tellabs.com Return to table of contents
Date: Wed, 23 Dec 92 09:27:45 CST From: whg at tellabs.com Subject: Re:EARLY CARBONATION? Warning: The following is pure conjecture! >The beer appeared to have developed a small amount of carbonation already (!?!), and foamed slightly with every bottle I filled. Considering the batch was still pretty cold from being in the fridge (about 40F) I'm not sure this is all that unusual. Of times an ale (especially if the gravity is still reletively high) with seem to be lightly carbonated in the carboy. Now add to this that the beer was cold, increassing it's ablity to hold carbonation. As you rack and fill the bottles the liquid will warm and the carbonation it used to be able to hold comes out of the solution. Does this sound plausible? Unless your talking huge amounts of carbonation coming out I wouldn't start throwing out those bottles yet. Walt Walter Gude || whg at tellabs.com Return to table of contents
End of HOMEBREW Digest #1040, 12/24/92