HOMEBREW Digest #3398 Tue 08 August 2000

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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: janitor@hbd.org
		Many thanks to the Observer & Eccentric Newspapers of 
		Livonia, Michigan for sponsoring the Homebrew Digest.
				URL: http://www.oeonline.com


Contents:
  Promash even finds its way to Oz! ("Warren White")
  pH Questions For The Scientifically Unimpaired ("Phil & Jill Yates")
  Promash Echoes from the Southern Highlands (Wes Smith)
  Re: Promash ("Braam Greyling")
  Best Of Big Brew Comp Results (Ray Kruse)
  Etching of glass with bleach ("Adam Ralph")
  Invert sugar (Dave Burley)
  Graham and the galah with the unboiled wort. ("Dr. Pivo")
  questions ("sdugre")
  Re: Vernor's, MegaBrews (Wimpy48124)
  Re: Another Sooky, Sooky La La ("Pannicke, Glen A.")
  Chilling out Chill Haze ("Bev D. Blackwood II")
  re: Re: In support of intoxication ("Stephen Alexander")
  invert sugar recipe (Aleconner)
  Re: re: Re: In support of intoxication (Some Guy)
  Aussie talk (AlannnnT)
  Homebrewer = Drunk and other crimes of ignorance (Steve Lacey)
  Taps and stuff CHEAP ("John Stegenga")

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---------------------------------------------------------------------- Date: Mon, 07 Aug 2000 15:19:49 EST From: "Warren White" <warrenlw63 at hotmail.com> Subject: Promash even finds its way to Oz! I even paid the US $25 for Promash... In Australian dollars that's about $40 or so! But I reckon it's worth every cent, helps keep a consistency in your brewing, removes a lot of guesswork and the after sales service and on line help by Jeffrey Donovan is second to none. It accommodates all types of mashing schedules. It's definitely money well-spent... My only problem is when I see the U.S. ingredient database I go a little green with envy! Can you blokes really get all that stuff???? No downunder affiliations yada yada! Warren L. White Melbourne, Australia The second closest state to the South Pole! Speaks volumes for Tasmania doesn't it??? ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
Date: Mon, 7 Aug 2000 16:51:33 +1000 From: "Phil & Jill Yates" <yates at acenet.com.au> Subject: pH Questions For The Scientifically Unimpaired My good mate Wes suggested to me that a bloke with my scientific inquisitiveness ought not be getting about the brew house without at least a pH meter. So I bought one. Thrilled with my new toy, I set about sticking the probe into almost everything. You just can't be too sure what nasty pH's are lurking around you! My inquisitiveness may well have got me into trouble, but for the neighbour's dog Butch, who backed himself against a wall and growled menacingly as I advanced towards him with obvious intent. "Bugger Butch" I thought! (perhaps that is what he suspected I had in mind)! "Why should I try and solve the mystery of his haemorrhoids anyway"?! These days I keep the pH meter locked away in the brew house so I can't be tempted to succumb to stray ideas nor unnatural applications. But I am a query, sorry, I meant to say I have a query. I have many times read that sparging should not be continued once the pH is approaching 6.0 as upwards of this there is a tendency to be leaching tannins into the kettle. I concluded from this that something about the higher pH was the cause. I measured my late sparge run off and sure enough the pH was around 5.9. Funny that this should occur just as I have sparged precisely enough water for my boil. I previously found the same when measuring sparge specific gravity. It fell down to around 1010 just as I sparged precisely enough water for my boil. This figure is also often mentioned in books. So I have no dispute with either of these matters. Except that neither of them mean much. If you are sparging with water of a pH of about 7.0, of course the run off pH will rise towards this as sparging is completed. Naturally too will the specific gravity fall. I did a lot of mashing before I ever measured either of these parameters, my required sparge water was worked out on the basis of a boil which would result in a desired volume of wort (and still is), much as I expect was the case in olden days. Seems to me, someone later took gravity and pH readings and announced : "Do not sparge beyond these parameters"!!! Being a simpleton, with little occupying my mind beyond sex and grog, I may well have the cart before the horse. Perhaps wondering about this is equivalent to wondering why exactly enough news occurs each day to fill a newspaper. I must admit, I have given that quite some thought too. Cheers Phil Return to table of contents
Date: Mon, 07 Aug 2000 16:55:00 +1000 From: Wes Smith <wessmith at ozemail.com.au> Subject: Promash Echoes from the Southern Highlands In support of other recommendations for Promash; I have been using the software for about 8 months or so and am delighted with it. I have calibrated off my mash efficiencies and colour, can hit target gravities right on the button and am currently working on some fine tuning with hopping rates. Jeffery Donovan's support has been excellent too - he is not afraid to tell us when there is a bug. Not like some other LARGE companies that try to cover them up in "upgrades". Best $25 I have ever spent and one of the best brew "toys" I own. Usual disclaimers and I hope to meet Jeffery at some point. Wes Smith Blokes Shed Brewery Southern Highlands - where it is getting just a little too warm to brew lagers at ambient temps. Return to table of contents
Date: Mon, 7 Aug 2000 09:11:32 +0200 From: "Braam Greyling" <braam.greyling at azoteq.com> Subject: Re: Promash Hi all, Thanks very much for ALL the answers I got regarding Promash. There were not a single negative comment. Look like it is really a great program. Regards Braam Greyling Snr. Design Engineer Azoteq(Pty)Ltd PLEASE NOTE NEW CONTACT DETAILS: Tel +27 21 8711730 Fax +27 21 8729973 braam.greyling at azoteq.com Return to table of contents
Date: Mon, 07 Aug 2000 05:50:44 -0400 From: Ray Kruse <rkruse at bigfoot.com> Subject: Best Of Big Brew Comp Results Cross Street Irregulars of Baltimore, MD, held the Best Of Big Brew Club-Only Competition yesterday. The results of the 26 entries are: 1st Place Mickey & Vi Walker / Jim Shulz Prairie homebrewing Companions 39.6 pts average 2nd Place Gary Shewchur Fermented Order Of Renaissance Draughtsmen 38 pts average 3rd Place Harold Gulbranson Quality Ale And Fermentation Fraternity 36.6 pts average Thanks for the entries, and congratulations to the winners. Ray Kruse Glen Burnie, MD Return to table of contents
Date: Mon, 07 Aug 2000 18:29:17 WST From: "Adam Ralph" <bluehillsbrewing at hotmail.com> Subject: Etching of glass with bleach Greetings to the collective. I have read some conflicting advice about using bleach on glassware, and wanted to seek the comments of those with this experience. I am planning on soaking my empty and rinsed bottles in a bleach solution (1 tablespoon/gallon) for a few days to get rid of the muck (technical term - please don't be put off if you're not familiar with it). However, Miller states that bleach can etch glass and make it impossible to clean. What's the deal, momily or not? Does this shorten the life of the bottles? Cheers, Adam. Blue Hills Brewing. Perth, Western Australia -180, -180 Renerian (probably). ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com Return to table of contents
Date: Mon, 7 Aug 2000 07:58:31 -0400 From: Dave Burley <Dave_Burley at compuserve.com> Subject: Invert sugar Brewsters: Zemo asks about making invert sugar. Don't bother. The yeast have invertase and will do the job for you. In the early days of brewing, homebrewers were encouraged to prepare invert sugar using citric acid and a boil up of the sugar. All this did was make the beer more acid from the added cirtric acid. Amazing how long it takes a myth to die down. - ---------------------------------- Graham's Aussie work timetable. Tea at 2:30 til 3 whle reading the HBD and then off at 4:00. It has been my experience that if you want to see the dead come back to life, just be around an Aussie office building at 4:00PM! {8^) - ----------------------------------- Keep on Brewin' Dave Burley Return to table of contents
Date: Mon, 07 Aug 2000 14:10:08 +0200 From: "Dr. Pivo" <dp at pivo.w.se> Subject: Graham and the galah with the unboiled wort. Graham informs us; > What I'm saying to all the > newies out there is definitely yes, at a mash at 68c, for an hour and half, > it willl not be free of bugs Quite right. I've seen two mashes go "sauer" while letting them sit for more than a day at mash temps. Interestingly, in the "in'ustry", where open coolers were employed, 70C is given as the cut-off point for airborne infection, which ain't far off the mark, but I reckon the hotter the better. Molds on the other hand are nasty buggers, and once establiched not so easy to rid yourself of... I think it's 'cuz they are "lyophilic" on their little tootsies and don't wet well, which means you don't get the good heat transfer of dipping them in the cannibal tub... good mechanical (scrub your knuckles raw) cleaning seems to be the go there, before your standard cleaning practices. Then again maybe yer mate wants a thick brown head... save him from going nitro. And Davo, how in the name of sweet Gough Whitlam's bum did you miss "calling for "Ralph" and "Huey"" or "tossing a pizza"?... or have those expressions not wandered that far south yet? > Davo > Brewin I've seen another signature with "Dave" and "Brewin", and I'm beginning to suspect that you're getting a bit TOO liberal on granting visas.... a little order please, Graham. Dr. Pivo Return to table of contents
Date: Mon, 7 Aug 2000 09:37:23 -0400 From: "sdugre" <sdugre at hge.net> Subject: questions I have a couple of questions: 1. How long can I keep a solution of iodophor sanitizer? Can i simply add a little iodophor to the solution everytime the color fades, or should I make up a fresh batch everytime? 2. I just had my water checked. Im told that the total hardness is 5-10 ppm and the total alkalinity is 20-25 ppm. What is the procedure for adjusting these levels using gypsum and chalk? Also, is the search link on www.hbd.org broken for anyone else except me? The link hasn't worked for me in over two weeks. Thanks for your help, Sean Dugre Return to table of contents
Date: Mon, 7 Aug 2000 10:33:36 EDT From: Wimpy48124 at aol.com Subject: Re: Vernor's, MegaBrews In regards to the great burn from Vernor's, a neighbor across the street that was friends with my dad back in the 60's worked in the plant on Woodward in Detroit. He told my dad that the reason it had a different burn than the others [Canada Dry, Faygo , etc.] was that they used [I don't remember exactly] a pepperblend, sauce, powder? to give it it's distinctive flavor. As a stupid kid, as soon as I heard that I wouldn't drink it for nuthin'! Now that I'm older [a little wiser, maybe]? I realize what a good thing that was and is! Mo' Hotta, Mo' betta!!! My take on the reason mega beers came about is the fact that after you cauterize your taste buds with hot and spicy foods is that you need to quench the fire a bit and why waste a good craftbrew when you can't much taste it anyway? There is a reason for everything that happens in the universe so that's how you can explain the existence of BudMillerCoors et... Return to table of contents
Date: Mon, 07 Aug 2000 10:41:39 -0400 From: "Pannicke, Glen A." <glen_pannicke at merck.com> Subject: Re: Another Sooky, Sooky La La Dave Edwards wrote of Another Sooky, Sooky La La: >Joe Fleming had a bit of a brain fart, and thought that it would be a good >idea to write this: >| Dear Janitor, >| >| My Homebrew Digest subscription seems to have been interrupted >| first by some Australian culture chat room and now by a seeming >| hybrid between Miss Manners and Political Correctness Weekly. >| Please resume my subscription to the valuable Homebrew Digest. >| >| Thanks, >| >| Joe > >Now, I have quite a few yank mates (Russ, Kev, Marc, Pat, Rob, Tony, you >guys know who you are) but I'm sick of Americans having a sook about how the >Aussies on this list are always having a yarn. It seems that anybody from >accross the pond can do it as much as they please, but if all of a sudden >some Aussies get into a bit of chinwaggin' and it's all sooky sooky la la. I thought Joe's post was original & funny. He also mentions Miss Manners and Polit. Correctness, so it's not an all Aussie thing. But you guys will probably get it for a while because, at least to me, it seems like someone just flipped a switch and here you were - chinwaggin' away about things we Americans can't relate to. Rowdy bunch of heathen... ;-) On the flip side, you guys must be confused as hell to when we start jawin' about our off-topic stuff. But I guess Aussies don't mind using the page-down key as much as Americans do. I try to keep in mind that this is more of an International Digest now than it ever was. I enjoy the diversity, but off topic discussions suck for those who want to read about beer. They suck even worse when you can't relate to them - no matter where they came from. But I will always have the last laugh, because as I read all Aussie posts, I give 'em a funny accent in my mind. Sometimes you guys sound like Paul Hogan, sometimes Mel Gibson and once in a while like that guy the Discovery Channel who handles the crocs and snakes. And I don't know why, but for some reason Doc Pivo sounds like John Cleese in my mind (when he's being proper or official). It's probably because it sounds more educated but, some of his posts actually deserve to sound like Dracula! You've gotta love the Doc! Oh... almost forgot ... I like beer! Carpe cerevisiae! Glen Pannicke http://www.pannicke.net "He was a wise man who invented beer" - Plato Return to table of contents
Date: Mon, 7 Aug 2000 11:21:40 -0500 From: "Bev D. Blackwood II" <blackwod at rice.edu> Subject: Chilling out Chill Haze Question to the group... I was told that I can remove (or at least minimize) some of my chill haze by cold-conditioning the beer in question for a while. Given that the beer is already bottled and carbonated, is that accurate? Second question to the group... I have an 8 month old barleywine that is resisting all attempts to bottle condition it. Before I cave in and add a grain or two of champagne yeast to get the bubbles going, do you think that re-priming the bottles with a bit of fresh white labs yeast in each might work? TIA! -BDB2 Bev D. Blackwood II http://www.bdb2.com/ Return to table of contents
Date: Mon, 7 Aug 2000 13:56:45 -0400 From: "Stephen Alexander" <steve-alexander at worldnet.att.net> Subject: re: Re: In support of intoxication SomeGuy says ... >I hope to God they are not >treated to the sight of their Dad wandering about in a drunken stupor >every time you get the thirst for a beer. ... > it can be enjoyed - >flavor, aroma, color and effects - without going over the deep end. ... >... you don't have to turn into a drooling idiot ... >it's the demonstration of RESPONSIBILITY FOR ONES' OWN >BEHAVIOR. Something we could use a whole lot more of these days... <<sarcasm>> Yes Pat, it's *impossible* to enjoy an occasional inebriation without being a stuporous, drooling, "over the deep end", IRRESPONSIBLE fall-down drunk "every time you get the thirst for beer".<<~sarcasm>> WottaCrock. You and prohibitionists fail to see any distinctions except 'sober as a judge' and 'daily fall-down irresponsible drunk'. If you'd attend the Munchen O'fest you'd see tens of thousands of counterexamples each evening. I suggest that you can enjoy responsible, safe and sane levels of intoxication. I too enjoy the aroma, flavors and color of beer, but I also enjoy the subtle buzz of one or two beers and once in a long while I truly enjoy going a bit farther - to the point where I can laugh with abandon at the comedy that is life. >[...] . I simply DO NOT want the term "home >brewer" and "drunk" forever tied together. Some small and probably proportionate fraction of the HBers do use alcohol irresponsibly, so the bigots will always have evidence no matter how sober the rest are. Avoiding the appearance of possible irresponsibility is too high a standard for any free society and I decline to join in that charade. The false association between HBer and irresponsible drunk is "their" error. Reacting to this false belief is yours. Like every negative stereotype, it cannot overcome by demonstrating the obverse, but by challenging the false positive assertion. [e.g. The 'dumb blond' stereotype cannot be overthrown either by examples of brilliant blondes (who are then exceptions), or by hair coloring. Trying hard in school *because* you are blond is merely to subjugate your life to the false stereotypes of bigots.] >[..], there >is a "does not equal" between "drunk" and "home brewer". Another inequality applies too. "Inebriation" does not equal "daily, irresponsible, drooling drunk" as you suggested. >It is not about appeasing PC people or prohibitionists. ... >It's about respect and the manner in which the most assinine of >opinions some how manage to become law. Trying to live by your intolerant opponents definitions in order to gain their respect is a complete denial of self-respect. Where first is their respect for the rights of others to pursue happiness ? -S Return to table of contents
Date: Mon, 7 Aug 2000 15:44:07 EDT From: Aleconner at aol.com Subject: invert sugar recipe How to make invert sugar (excerpted from "Homebrewing for Dummies") Ingredients: * 8 lbs. white cane/beet sugar * 2 pints water * 1 tablespoon (= 3 tsp.) citric acid Directions: 1). Mix all ingredients in a large pot and heat to boiling (the mixture will foam, then turn a clear, golden color). 2). Cool then dilute in water to 1 gallon 1 pint of this liquid invert sugar = 1 lb. of granular sugar. Cheers! Marty Nachel Return to table of contents
Date: Mon, 7 Aug 2000 15:48:59 -0400 (EDT) From: Some Guy <pbabcock at hbd.org> Subject: Re: re: Re: In support of intoxication Greetings, Beerlings! Here we go again... Stephen Alexander lashes out with > <<sarcasm>> Yes Pat, it's *impossible* to enjoy an occasional > inebriation without being a stuporous, drooling, "over the deep end", > IRRESPONSIBLE fall-down drunk "every time you get the thirst for > beer".<<~sarcasm>> WottaCrock. Yeah, I sorta deserved that, I guess. And it's <sarcasm>what at #$%ing school did YOU go to?</sarcasm> > You and prohibitionists fail to > see any distinctions except 'sober as a judge' and 'daily fall-down > irresponsible drunk'. If you'd attend the Munchen O'fest you'd see > tens of thousands of counterexamples each evening. Now you're being, for lack of a better term, a bit of an ass. For one, how the hell do YOU know what distinctions I see. Did Kunze write a chapter on discerning ones motives from a few selected emails? Those who know better would hardly class me with prohibitionists. You have somehow drawn or have been led to conclusions regarding my attitudes and motives that are decidedly false. I'd be curious to know from whence you derive them, but I'll be satisfied just by deeming them laughable. > Some small and probably proportionate fraction of the HBers do > use alcohol irresponsibly, so the bigots will always have evidence > no matter how sober the rest are. Avoiding the appearance of > possible irresponsibility is too high a standard for any free society > and I decline to join in that charade. Charade? Steve, there's no "charade". There is a desire to educate the general public that home brewers are not drunks and do not wish to be classified as drunks. Most, anyway. Let's make an anology. Let's say that the general populace held a stereotype that generally classified anyone that responded against nontraditional thinking with the precise, generally accepted published dogma as an ass. Does this make every one who does so an ass? Hardly. Would those who aren't asses challenge the others to respond to such ridiculous insinuations in such a way as to educate the general populace as to how their behavior and the behavior of braying asses differ? I think: yes. No one is saying that you should act any differently so as not to appear similar to an ass - and I dare say that most home brewers would have to act no differently than they already do to show that they are responsible adults enjoying a hobby and that they are not drunks. > The false association between HBer and irresponsible drunk is > "their" error. Reacting to this false belief is yours. Like every > negative stereotype, it cannot overcome by demonstrating > the obverse, but by challenging the false positive assertion. No one suggested it be done by demonstrating the opposite - which is what you intended by the term "obverse" - behavior, though showing responsibility helps in educating the public, educating the public is precisely what is suggested. In part by objecting to the equation when it is uttered. Challenging the false assertion is precisely what started this thread. By the way, in Livonia, Michigan each July the Michigan Brewers Guild allows all the beer aficianados do precisely what you claim is useless: They hold a HUGE beer festival at which all those in attendance sample the brews of all the participating Michigan breweries. The first year, there were copious quantities of cruisers poised to pounce near all of the event's exits. Since they got "skunked" by not having a bunch of drunks pulling out of the event to populate their jail cells, they were all but conspicuously absent from the exits the following year. Think they may have learned from the first go-round that beer aficianado<>drunk? Hmmm. They expected drunk driving violations, and got responsible behavior instead. Ah, well. One theory that doesn't pass the test of reasonableness... > [e.g. The 'dumb blond' stereotype cannot be overthrown either by > examples of brilliant blondes (who are then exceptions), or by hair > coloring. Trying hard in school *because* you are blond is merely > to subjugate your life to the false stereotypes of bigots.] Call it what you want, mate. No one's asking you to act any differently than you choose to. We just hope that your behavior doesn't serve to perpetuate the stereotype. > Another inequality applies too. "Inebriation" does not equal > "daily, irresponsible, drooling drunk" as you suggested. No, but "drunk" does - as, if you look back, I did suggest. Your equation for inebriation is, apparently, your stereotype as I never said that. Is Freud at work with you, Steve? > Trying to live by your intolerant opponents definitions in order to > gain their respect is a complete denial of self-respect. Where > first is their respect for the rights of others to pursue happiness ? > > -S *CLICK* *CLICK* *CLICK* My positions are twofold on this matter: 1) Home brewer <> drunks 2) Opinions often drive law Steve apparently woke up in the middle of this discussion, impugned Pete Garafolo for his position, and has somehow equated my assertion that home brwer does not mean drunk with prohibition. Simply astounding! Steve, I'd rather not deal with your particularly strange venom, but, unfortunately or otherwise, your tack in this discussion is masking my purpose in starting it. To your point, Germany treats beer and inebriation quite differently than the states. Such has been very DEEPLY ingrained in their culture from times immemorial. In this regard, perhaps they are more advanced than we in the US. But it hardly applies to a discussion regarding how the term "drunk" is derogatory and should not automatically be applied to the term "home brewer", now does it? That, by the way (and I repeat), is the basis for this ENTIRE discussion. We're basically in agreement that you can still experience inebriation to such a level that you can still behave somewhat rationally and reasonably. Would you agree that a person doing so is not, by the colloquial definition, A drunk? So what's your point there? And there are also those who get totally blotto to the point that their friends have to act responsibly for them. In this case, they've acted responsibly in "letting go" under conditions where someone else can see to their and others' wellbeing. And, if not a constant occurrence, they're not, by the colloquial definition of the term "a drunk" - not my definition: the "popular" definition as beaten into us by our media. I also venture that all of us have been in both situations at one time or another. Probably in other, to use Steve's term, "less PC" situations to boot... Though I advocate - STRONGLY advocate that all home brewers and drinkers of alcoholic beverages behave responsibly, I never once suggested that we behave to some extreme behavioral model. I DID suggest that I do not appreciate the equation of home brewer and drunk. But again, I am repeating myself. Anyway, there are my "intolerant" definitions, Steve. The colloquial definition of drunk carries body odor, rotting trench coats, the constancy of the paper bag. It carries the unemployable or the dangerously employed. It carries the "mean drunk" who loses control to the point of violence under the influence. The "town drunk"; the butt of all the old westerns. The "lovable drunk" who is little better than a smiling, reeling simp. Many more. All perceived in a negative light, in some regard or another. None of them fitting the term "home brewer." So what part of my desire that the terms "home brewer" and "drunk" not be equated disturbs you so much, Steve? What part of that desire do you disagree with? To help allay your paranoia, Steve, I have no hidden agenda in social engineering. I'm not an under-cover prohibitionist who took on the HBD to slowly and deviously twist the opinions and behavior of home brewers into some marching band of teetotalers. Go back and reread the thread and try to find where you got off track. I'm sure its there. - -- - See ya! Pat Babcock in SE Michigan pbabcock at hbd.org Home Brew Digest Janitor janitor@hbd.org HBD Web Site http://hbd.org The Home Brew Page http://hbd.org/pbabcock "The monster's back, isn't it?" - Kim Babcock after I emerged from my yeast lab Saturday Return to table of contents
Date: Mon, 7 Aug 2000 20:06:23 EDT From: AlannnnT at aol.com Subject: Aussie talk Hey, I support some freedom from always talkin' about grain grinders and efficiencies, but does anyone have a translation for this next post? > Now, I have quite a few yank mates (Russ, Kev, Marc, Pat, Rob, Tony, you > guys know who you are) but I'm sick of Americans having a sook about how the > Aussies on this list are always having a yarn. It seems that anybody from > accross the pond can do it as much as they please, but if all of a sudden > some Aussies get into a bit of chinwaggin' and it's all sooky sooky la la. > > > Just in passing, I'd like to let big Phil know that yes even I too cheered > loud and hard when the Wallabies got up. AUSSIE, AUSSIE, AUSSIE, OI, OI, OI! > > Cheers, > Dave. > Sooky la la? Alan Talman The other side of the date line. Return to table of contents
Date: Tue, 8 Aug 2000 10:47:46 +1000 From: Steve Lacey <stevel at sf.nsw.gov.au> Subject: Homebrewer = Drunk and other crimes of ignorance A little experience I had the other day might bring home Pat's point to some of the aussies on the digest. I was enjoying a pleasant Friday arvo social tipple before heading home from work last week and was discussing the upcoming ESB (Sydney) competition. I mentioned the coveted Keith Williams Memorial Trophy for Best Pilsener. The ignoramous that I was talking to said "Gee, Keith Williams must have been a bit of a piss pot*". He didn't say "Gee, Keith Williams must have brewed a really mean pilsener". Now, to those who knew Keith, and to whom this trophy really means something, that kind of "harmless" gaff would surely be quite offensive. This kind of misconception about our hobby stems from the related misconception, at least in this country, that home brewers do what they do to make copious quantities of cheap booze to feed their pathetic dependency. Not to make excellent beer. If you do care about your hobby (as opposed to others opinions of you personally) then you have to acknowledge that opinions like this sure as hell don't do it any good. I wouldn't get too distraught over it, but if we can make our own small contributions to correcting broader public perception of our hobby, then why not? I certainly did to my colleague. Just my two bobs worth. Steve Lacey Sydney *NB piss pot in Oz slang = drunk Return to table of contents
Date: Mon, 7 Aug 2000 22:29:45 -0400 From: "John Stegenga" <john at stegenga.net> Subject: Taps and stuff CHEAP Ok. It's time to start kegging. But I need to do this cheap. Any Ideas? So far I've calculated from the Rapids catalog that I need about 150 worth of stuff - not including taps and shanks (regulator, fittings, gas line, beer line, keg connectors, clamps, etc) That will get my 4 kegs running (if I use T's and hose to make a 'manifold'!) using cobra taps... I want to run beerline out into one of them oak barrel heads, or something like that, so when I finish my basement I can put the taps / barrel head on the wall (about 5 feet run from the door of the fridge to the tap head...) Help! John C. Stegenga, Jr., Woodstock, GA. Visit my website: http://www.stegenga.net Need to search the web? http://www.stegenga.net/searchpage.htm Want your own STEGENGA.NET website? Ask Me How! Return to table of contents
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