HOMEBREW Digest #622 Wed 24 April 1991

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		Rob Gardner, Digest Coordinator

  Random(?) notes ("John E. Lenz")
  Re:  Homebrew Digest #621 (April 23, 1991) (olson)
  Re: water purification ("Andy Wilcox")
  Re: Long Term Physiological Effects of Beer Drinking (FLAME ON) (Chris Shenton)
  Re: Yeast for Lambics (Pete Soper)
  Long Term Physiological Effects of Beer Drinking (hersh)
  mason jars (Marty Albini)
  re Mason Jars (Chip Hitchcock)
  Re: MeV German Alt Yeast (adietz)
  Message for AR Korzonas (Kurt Swanson)
  beer cooking K long term ("KATMAN.WNETS385")
  immersion vs. counterflow (Algis R Korzonas +1 708 979 8583)
  Re: Homebrew Digest #621 (April 23, 1991) (Mr. Michael R. Rosen)
  Just Say Mo'! (Homebrew, that is) (Ron Rader)
  Re:  Homebrew Digest #621 (April 23, 1991) (csswingley)
  RE: Homebrew Digest #621 (April 23, 1991)  (Bob Devine  23-Apr-1991 1236)
  Re: Long Term Physiological Effects of Beer Drinking (Darryl Richman)
  Long term effects of beer drinking (Bill Thacker)
  please remove me from homebrew mailing list. (Kevin Karplus)
  Please, please please take me off this list. (Raymond Degennaro)
  Chlorine..contact time (Darren Evans-Young)
  Mason Jars? NO! (Bill Crick)
  what is the best stuff to sanitize with? (mbharrington)
  when is it ready to bottle? (mbharrington)
  Jars, M.eV.'s address, & abstinence (BAUGHMANKR)
  Hunter Energy Monitor on sale again... (Kurt Swanson)

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---------------------------------------------------------------------- Date: Tue, 23 Apr 91 08:25:05 EDT From: "John E. Lenz" <JELJ at CORNELLA.cit.cornell.edu> Subject: Random(?) notes A few comments regarding items in HBD #621: Chris Hudson asks: ...but has anyone out there tried quart Mason Jars rather that bottles? I'd recommend that you save the Mason Jars for the output from your still Chris. If you are planning to carbonate you beer the Mason Jars will probably not withstand the pressure. Andy Wilcox asks about the MeV German Alt yeast, I haven't used this particular one, but have used one of the Wyeast German Alt cultures with good results. Don't worry too much about the color of the yeast growing on your slant, as long as it looks clean and uniform. If you haven't seen it, there is a good article by Farnsworth in the Zymurgy special yeast issue. One of the things that he recommends is cooking up your slants and letting them sit at room temperature for about 5 days to ensure that no unwanted organisms have taken up residence in the tubes. If you like the ALT style and remain disappointed with some aspects of the MeV culture I would recommend trying one of the Wyeast Alt cultures (I believe that they are marketing two different Alt strains now). John Binkley in responding to Randy Tidd's querry about using distilled and spring water says he thinks spring water is ok. Probably, but check the label to see if it has an analysis. Some of the spring water I've seen being commercially marketed contains very high levels of bicarbonates, which you probably shouldn't be putting too much of in your wort regardless of whether it comes from a mash or extracts. Also, the popular press has lately run a lot of stories about unscrupulous operators who are labelling and selling just about anything as spring water, seems that there isn't much regulation in this area, or if it is it isn't being enforced too vigorously. Caveat emptor. John Mireley asks about glassware, lightly carbonated beers, and hopped extracts. Given the recent posting (I can't remember the issue) from the poor soul who had his carboy expire during a fermentation I'd be mightly hesitant to use those carboys that look like they are already cracked. After investing the time and effort required to produce a batch of beer it would be a crying shame to have the carboy crap out on you. An being new to the hobby you might even find yourself in a situation where you don't even have a beer to cry into. I claim no particular expertise on the topic of lightly conditioned beers, but do remember reading that many of the styles of beer served in the pubs in southern England are quite lightly carbonated. If this is what tickles your (and your wife's) fancy then you should make your beer that way. After all, isn't producing beer precisely as you like it what brewing your own is all about? As to the hopped extracts, I wouldn't worry about having an overhopped beer when using these as my sole source of fermentables. These extracts might be considered to be balanced, though if anything they are probably conservative in their hopping rates both for reasons of economics and mass marketing (if I may apply the term to a homebrew product). You may find that you want to add some bittering hops to the worts you produce from such products. Finally, I don't think I've "publicly" thanked all those who so kindly responded to my question about dry hopping, both here and directly to me. I added the hops to the carboy before I racked the beer into the secondary, they are now floating in an inch-thick mass at the top of the beer. I'll be bottling the stuff later this week and will report on it when it is ready to be, and has begun to be, consumed. Cheers, Dr. John Return to table of contents
Date: Tue, 23 Apr 91 09:28:31 EDT From: olson at antares.cs.Virginia.EDU Subject: Re: Homebrew Digest #621 (April 23, 1991) In HBD 621, Larry writes: >I consider 6 pints/week to be moderate. My wife, who works as a >statistitian in the medical community, typically considers more >than three bottles of beer a week "problem" drinking for >classification purposes. That's what you get for living on the health-conscious west coast :-) No, seriously, I can't quote you figures, but under that definition I would bet that 85% of the adult populations of Germany and the UK count as "problem drinkers". If we extend it to the equivalent amount of alcohol consumed in wine, add 98% of the populations of France and Italy. In any case, add 99% of the readers of this newsgroup. What makes a person an alcoholic is not quantity per se, but the extent to which alcohol controls their behavior (eg interferes with work and play, impairs their ability to operate heavy machinery, is necessary for them to feel good etc). My own consumption runs between 3 and 6 pints a week, at a rough guess, depending on how much evening work I'm doing. Much above that I start to notice that I'm putting on weight, and cut back. I think that's moderate; I don't think I'd enjoy drinking a lot more than that. I could well believe that a large person could handle more without technically being a lush, though. Someone more knowledgeable than I will have to talk about health effects. I'm sure that at 7 pints a week they are measurable, and that somewhat fewer is somewhat better. I bet that the difference is small, however. Special exception for pregnant people: I think the best evidence is that anything beyond one or two beers a week has significant negative effects on fetal health, and that none at all is considered safest. - --Tom Olson Return to table of contents
Date: Tue, 23 Apr 91 10:04 EST From: GERMANI%NSLVAX at Venus.YCC.Yale.Edu Subject: CLEANING COPPER TUBE Greetings, With all this talk about cleaning copper tubing I can't help but add my noise to the net. I've spent a lot of time cleaning tubing (usually stainless steel, but...) and I have a suggestion that might not be practical (or even advisable, depending on how conservative one is). For getting grease out of tubing acetone (major ingredient in nail polish remover) works pretty well. There are better things like trichloroethylene, but that's quite unhealthy. Even with a powerful solvent I have found that either scrubbing or agitation is necessary. If you have access to acetone you might also have access to an ultrasonic agitator; that combination works pretty well. About removing the acetone from your tube (acetone is not very good for you either), an alcohol rise followed by lots of water should work well. I've used such a process (starting with TCE) to clean components of a gas system and it turned out clean at a level of parts per billion. That should be clean enough for beer. My disclaimer: I'm not suggesting that anyone actually do this, I'm just thinking out loud at my keyboard. Good luck, Joe Bitnet: GERMANI at YALEVMS Decnet: 44421::GERMANI %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% What care I how time advances: I am drinking ale today. Poe %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Return to table of contents
Date: Tue, 23 Apr 91 10:15:22 -0400 From: "Andy Wilcox" <andy at eng.ufl.edu> Subject: Re: water purification >From: Jon Binkley <binkley at beagle.Colorado.EDU> >Some thoughts on a couple of water purification messages in HBD #620: > >Dan Graham said: >> I assume >>the spring water would have some stuff in it (i.e. minerals) but that >>the distilled water would have virtually none. What minerals, if >>any, would I have to add to this water? >You'd probably be okay using spring water, but you might run into >problems with using only distilled. On a related note... I've made some *very* authentic tasting pilsners using light extracts, saaz hops, a quality yeast, and ~4 (FOUR) gallons of a U.S.P. water. Boil with your carbon filtered tap water (for the mineral component), and then add the (agitated) USP water to your fermenter. This works well here in Florida, where our water is a bit on the hard side. Your mileage may vary. -Andy Return to table of contents
Date: Tue, 23 Apr 91 10:13:10 EDT From: Chris Shenton <chris at asylum.gsfc.nasa.gov> Subject: Re: Long Term Physiological Effects of Beer Drinking (FLAME ON) On Mon Apr 22 15:34:13 1991, microsoft!larryba at uunet.UU.NET said: Larry> I consider 6 pints/week to be moderate. My wife, who works as a Larry> statistitian in the medical community, typically considers more Larry> than three bottles of beer a week "problem" drinking for Larry> classification purposes. Obviously, this is horse-crap. I got this same dogma when I had to go through a alcohol awareness class. Now if this were true, the Germans, French, Italian, Czech, etc, who drink beer and wine with their meals must *all* be alcoholics. I mean, gosh -- even their *kids* drink the stuff!! :-) When will the neo-prohibitionists wake up? PS: at least the people from countries who treat beer/wine as a food (eg: quality and consumption rate) grow up treating it more responsibly than the folks in the US. Here, the two main rites of passage are a driving license and the ability to drink. Oh, yeah, and sex, which seems to be inextricably wound up with the previous two. END-OF-FLAME Return to table of contents
Date: Tue, 23 Apr 91 10:41:05 EDT From: Pete Soper <soper at encore.com> Subject: Re: Yeast for Lambics Mike Sharp advertised Pediococcus cultures recently. I'm curious about how closely related this type of Pediococcus is to the Pediococcus that scares the bejesus out of commercial non-Lambic breweries? I suggest folks explore this before letting this bacteria into their homes. I hate like hell to mention this and feel Mike's offer of slants is a great idea. Hopefully I'm wrong and this is a "friendly" Pediococcus and not the one that is hard to kill and which can permanently infect brewing environments. Speaking of mailing slants, I've found that cutting a block of styrofoam and drilling it allows for a well insulated, light shipping package that can be reused many times. - ----------------------------------------------------------------------- Pete Soper (soper at encore.com) +1 919 481 3730 Encore Computer Corp, 901 Kildaire Farm Rd, bldg D, Cary, NC 27511 USA Return to table of contents
Date: Tue, 23 Apr 91 11:31:43 EDT From: hersh at expo.lcs.mit.edu Subject: Long Term Physiological Effects of Beer Drinking >Does anyone have any hard information regarding long term >physiological and/or psychological affects of drinking (home >brew) beer at the rate of 5-6 pints a week? What about 8-10 pints >a week? I have a pint with dinner, and a few more on the weekends, so I guess that puts me in the 8-10 per week range, at least the 5-6. So just ask anyone who knows me (in person or via my long term presence on this digest) what the psychological effects of long term consumption are :-)!! I do remember one discussion regarding a symbiotic bacteria that causes flatulence. Seems that this bacteria consumes dead yeast. It occurs naturally in beer in small amounts. It ends up in your body when you drink the fresh beer and ends up consuming the yeast in the homebrew, and excreting methane at a fairly high rate, causing increased flatulence. If I recall the discussion yeilded the cure of abstincence for a several week period to strarve the creatures. The only other physiological indicators I know of are the oft quoted studies that moderate consumption of 1-2 oz alcohol per day (your glass of wine, or pint with dinner) can help reduce risk of heart disease. I have found that too many people use a number to define what is the difference between acceptable drinking and overindulgence. This is total *BS*. If you use the numbers AA tells you, the whole coountry of Germany is full of Alcoholics. Basically these numbers ignore the manner in which one drinks, physiological and psychological dependencies, lifestyle, manner in which you were raised, and a host of real, important factors that effect your attitudes. Of course I'm often told by these same people that these are smoke screen issues I cite to conceal my drinking problem (ie end reasonable discussion). A personal observation is that the friends I have who have grown up in households where moderate drinking (for religious or social purposes) was done (ie they gained exposure to responsible alcoholic consumption at an early age) have *NEVER* had problems with alcohol. I have known others who grew up in households with either relatives with drinking problems, or no exposure to responsible enjoyment of alcoholic beverages. These people tended either not to drink, or to drink to excess. I consider the viewpoint of a large portion of the medical and rehabilitative communities to be an intemperant load of garbage. I am partly of German descent, and strongly favor the view they have of Beer (and other alcoholic beverages) as part of the daily diet, not some abeerant evil thrust upon us. Guess I'm just a radical though. JaH Return to table of contents
Date: Tue, 23 Apr 91 8:42:03 PDT From: Marty Albini <martya at sdd.hp.com> Subject: mason jars > From: medch!chris at uunet.UU.NET > > Just curious, but has anyone out there tried quart Mason Jars rather > than bottles? I'm thinking of starting to brew in the near future > and like the convenient size of these jars. Besides, theres > something about alcohol in mason jars in northern Alabama... Pour it out of the bottle and serve it in the jar. Mason jars are not pressure vessels, and their lids probably won't work either (this is good, as it would be a shame to start a tradition of ducking glass shrapnel in northern Alabama). - -- ____________________________________________Marty Albini___________ "Thank god for long-necked bottles, the angel's remedy."--Tom Petty phone : (619) 592-4177 UUCP : {hplabs|nosc|hpfcla|ucsd}!hp-sdd!martya Internet : martya at sdd.hp.com US mail : Hewlett-Packard Co., 16399 W. Bernardo Drive, San Diego CA 92127-1899 USA Return to table of contents
Date: Tue, 23 Apr 91 11:51:15 EDT From: cjh at vallance.HQ.Ileaf.COM (Chip Hitchcock) Subject: re Mason Jars I have one suggestion: DON'T!! Canning jars in general are not designed to withstand any internal pressure. The type that uses a 2-piece lid (one flat with rubber edge, and a ring to hold it in place---the only ones I've seen recently were made by Ball) can take some external pressure (it's how they seal), but I wouldn't assume that you can seal them tightly enough to get the beer to carbonate---and if you did, you'd probably get an explosion before carbonation. The type with a one-piece(plus-sealer-ring)lid (the lid held on with a wire hinge/handle) \\might// take the pressure but I wouldn't care to bet on it. Seeing as you're safely out of range, would you like to try it? :-) The alcohol that comes in jars all over the rural south (at least by tradition) is mostly corn whiskey at up to 150 proof, so it's not likely to carbonate. Your neighbors (e.g., the Atlanta Worldcon bid committees) have discovered a manufacturer of (you'll pardon the oxymoron) legal moonshine--- as a marketing gimmick it's sold in something like a jar (rather like the bad sherry that was sold in a drawstring bag (=sack)). Return to table of contents
Date: 23 Apr 1991 8:54 EDT From: hplabs!ames!rutgers!bellcore.bellcore.com!hera!afd (adietz) Subject: Re: MeV German Alt Yeast The first time I used this yeast, the result was a *wonderful* amber ale. The only new recipe variable was the yeast, so I sing it's praises. I have not encountered the unusual activity mentioned in the other posting. The second time the yeast never took off. The packet still sits on my kitchen counter somewhere. We ended up making an emergency steam beer with an MeV lager when the alt yeast didn't puff up after 2 days. Still, this is only two data points and any brewer worth his salt perseveres. -A Dietz Bellcore, Morristown Return to table of contents
Date: Tue, 23 Apr 91 11:39:48 CDT From: kswanson at casbah.acns.nwu.edu (Kurt Swanson) Subject: Message for AR Korzonas Since I have no means of direct reply to: > From: hplabs!hp-lsd.cos.hp.com!ihlpl!korz (Algis R Korzonas +1 708 979 8583) I have to send it here - SORRY, I know this is taboo... (whatever happened to signatures w/good addresses attached? ;^) > The only problem > I had with the pocket guide was that while my friends just picked beers > by curiosity (from the extensive list at Winekeller in Skokie, IL - near > Chicago) I was still matching the book to the list. The price of obscure > taste is high: $8.00 for 12 oz of Mort Subite Kriek (Sudden Death Cherry > Lambic)! I think the Lindemann's was $8.00 also. Well, get thee to Evanston First Liquors, Davis street, Evanston, IL. The selection is not as good, but is quite adequate, but the prices are much better. For example, one gets 2x the Lindemann's for the same $$'s. (Reactionary Evanston laws seems to believe that bums won't roll around the streets drinking beer if the have to buy at least 2 bottles at a time - as if any indigent is going to be drinking Lindemann's... <;^) Kurt Swanson kswanson at casbah.acns.nwu.edu Return to table of contents
Date: Tue, 23 Apr 91 16:45 GMT From: "KATMAN.WNETS385" <6790753%356_WEST_58TH_5TH_FL%NEW_YORK_NY%WNET_6790753 at mcimail.com> Subject: beer cooking K long term Date: 23-Apr-91 Time: 12:48 PM Msg: EXT00931 Hello, in HBD 621 Larry Barello asks about long term effects of drinking beer. There was an article recently in _Glamour_ magazine about drinking beverages with tannin in them (beer, wine, coffee, etc) and tooth decay. It seems that researchers have discovered that tannin adheres to the teeth and inhibits the bacteria that cause tooth decay. However, the article said that more research was needed. This may not be what you were asking about, but it is health related. Also in the magazine was a short take on that "love beer". No verdict on its taste. in HBD 620 Ken vanWyk asked about cooking with beer on Homebrew Digest. There is a nice recipe for Cheddar Cheese soup that has beer as an ingredient in the first cookbook by _The Frugal Gourmet_ (a PBS show). I don't have it, but it is in print, and your local library might even have it. I used to have a nice recipe for quick beer bread, but I never wrote it down. I think it was 3-2-1: 3 cups flour, 2 eggs, 1 bottle beer, but I can't remember for sure. I never saw a recipe that specifically mentions homebrew, but no doubt using better beer will make for better food. Lee Katman == Thirteen/WNET == New York, NY "If at first you don't succeed have a beer" cartoon in _The New Yorker_. =Do not= use REPLY or ANSWERBACK, I can not receive mail in that fashion. Please send all mail to INTERNET katman.wnets385%wnet_6790753 at mcimail.com OR MCIMAIL EMS: wnet 6790753 MBX: katman.wnets385 Return to table of contents
Date: Tue, 23 Apr 91 11:04:42 mdt From: hplabs!hp-lsd.cos.hp.com!ihlpl!korz (Algis R Korzonas +1 708 979 8583) Subject: immersion vs. counterflow I hope I don't start a war here, but all this talk about cleaning out the inside of copper tubing reaffirms that I made the right choice in choosing to build an immersion chiller. It helps me not worry when I can see the condition of the surface that will be touching my wort. Also, it's much easier to clean the outside of the tubing then the inside. The water out of the tap here in Palos Hills, IL is plenty cold year round and last week I got the wort down from boiling to ~70F in about 20 minutes. I probably used about 10 gallons of water altogether. I have a long translucent white plastic (not vinyl - PVC would melt) hose on the output side of the chiller which I use to fill the carboy and sanitation bucket with ~180F water (the first couple of gallons) for sanitizing solution. Just for the record (all from Ace Hardware): 50 feet of 3/8 inch O.D. new copper tubing, 10 feet of 3/8 inch I.D. clear PVC tubing, 10 feet of 3/8 inch I.D. translucent white plastic tubing, three small hose clamps, brass fittings to go attach the PVC to the faucet (slop sink, garden hose-type fitting). I used a compression fitting with a plastic ferrule and a flanged brass reinforcing sleave (on the inside of the PVC hose end) but a barbed hose fitting and another clamp would have probably been better. Al. Return to table of contents
Date: Tue, 23 Apr 91 12:15:01 EST From: Mr. Michael R. Rosen <mirrosen at silver.ucs.indiana.edu> Subject: Re: Homebrew Digest #621 (April 23, 1991) Please take me off the distribution list, I just haven't been able to keep up with the large volume lately. Thanks, Mike Return to table of contents
Date: Tue, 23 Apr 91 10:21:59 EDT From: rlr at bbt.com (Ron Rader) Subject: Just Say Mo'! (Homebrew, that is) Larry Barello (microsoft!larryba at uunet.UU.NET) asks... > I consider 6 pints/week to be moderate. My wife, who works as a > statistitian in the medical community, typically considers more > than three bottles of beer a week "problem" drinking for > classification purposes. Cripes! More than 3 bottles a week constitutes 'problem' drinking, now? I wonder what ~8 beers/week means to the meds now, should my friends start renting refrigerator cartons? (No offense intended). > I take popular medical recommendations with a large grain of > salt. They seem to change every six months. So the current fad > of near abstinence is pretty suspect. I agree. I have studied some psychology, and the more-or-less-current know- ledge holds that individual differences in psychological drug tolerance are primarily due to genetic factors and biochemistry. Interesting, huh? Regardless, from my own personal non-empirical observation, it depends on the individual. I've known people who IMO are heavy alcohol drinkers (~12 beers/night on occasion, not as easy to monitor the booze drinkers) suffer no short-term physical, psychological, or lifestyle effects other than the occasional hangover. Mind you, these folks maintain ~3.8 GPA, or decent jobs and families. Not a hint of dysfunctionality. I've also known people who down 2 beers, lose all inhibitions, and habitually black out. Not a good scene, these unfortunates seem to be predisposed to drug _abuse_, not use. I don't know any homebrewers in the latter group. I realize that I'm not providing anything other than personal observation, but I naturally have an elevated opinion of my observing skills. - -- ron rader, jr rlr at bbt.com OR ...!mcnc!bbt!rlr = Opinions are my own and do | | i gotta six-pack & nothing to do... = not necessarily reflect those | | i gotta six-pack & i don't need you = of BroadBand Tech. (SO THERE!) *** Punk ain't no religious cult, punk means thinking for yourself - DKs *** Return to table of contents
Date: Tue, 23 Apr 91 12:28:36 PDT From: csswingley at ucdavis.edu Subject: Re: Homebrew Digest #621 (April 23, 1991) Return to table of contents
Date: Tue, 23 Apr 91 12:42:09 PDT From: Bob Devine 23-Apr-1991 1236 <devine at cookie.enet.dec.com> Subject: RE: Homebrew Digest #621 (April 23, 1991) > Does anyone have any hard information regarding long term > physiological and/or psychological affects of drinking (home > brew) beer at the rate of 5-6 pints a week? You should research the effect of heavy beer consumption for people in East Europe. Germany, Austria, Belgium, Poland, Czechoslovakia, etc are countries that consume lots o' suds. I just saw in an article detailing the problem Czechoslovakian hop farmers are having with finding enough workers to string up the hop vines now that they can't just get students that the average per capita Czech beer consumption if 100 quarts/year. That works out to a little less than a beer per day. The only demonstratable effect is that one day you will wake up and attempt to change the government! ;-) Bob Devine Return to table of contents
Date: Tue, 23 Apr 91 10:24:17 -0700 From: darryl at ism.isc.com (Darryl Richman) Subject: Re: Long Term Physiological Effects of Beer Drinking > Does anyone have any hard information regarding long term > physiological and/or psychological affects of drinking (home > brew) beer at the rate of 5-6 pints a week? What about 8-10 pints > a week? What about abstinence and binging? > > I consider 6 pints/week to be moderate. My wife, who works as a > statistitian in the medical community, typically considers more > than three bottles of beer a week "problem" drinking for > classification purposes. How about some not quite anecdotal evidence: I filled out a questionaire for my wife's company's insurance about my health and habits. I indicated that I consumed 8 12 oz. beers in a week. The computer printout that I got returned indicated that this was considered "moderate" drinking. As far as I can tell, the latest fad is to say that abstinance is best, but then whisper that moderate drinking (about 1 ANSI drink/day, +/- 0.5) is best. Apparently there is a dip in the curve for heart attacks at this point. Above 3/day, the curve starts going way up. Seems that a nip is good for a stress reliever, but when you thoroughly abate the stress, it's bad for the other organs. ;-) --Darryl Richman Return to table of contents
Date: Tue, 23 Apr 91 17:14:02 EST From: Bill Thacker <hplabs!hp-lsd.cos.hp.com!cbema!wbt> Subject: Long term effects of beer drinking Larry Barello writes: (Concerned about long-tern effects of homebrew drinking) I usually consume between 8 and 10 pints a day, so I'd be glad to provide you with a data point. > Does anyone have any hard information regarding long term > physiological and/or psychological affects of drinking (home > brew) beer at the rate of 5-6 pints a week? Phizziol... physica... fizzawho ? >What about 8-10 pints a week? 8-10 pints of what ? >What about abstinence and binging? Um... I forget. But I think I always abstain from sex while binging, usually. I hope this has been helpful. Let me know if I can answer any more questions for you. Whoever you are. 8-) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Bill Thacker AT&T Network Systems - Columbus wbt at cbnews.att.com Return to table of contents
Date: Tue, 23 Apr 91 10:23:44 PDT From: Kevin Karplus <karplus at ararat.ucsc.edu> Subject: please remove me from homebrew mailing list. Goodbye everyone. Although I found the homebrew digest interesting, reading and participating for several months, I have not had time to read it in 3 months, and so am requesting that I be removed from the list, so that network bandwidth is not wasted. I wish that the digest were a newsgroup, so that I could participate on an occasional basis without having it appear in my mailbox every day. I believe that the fears of flames (the usual reason given for not having a newsgroup) are unjustified---none of the newsgroups I read have any flaming on them. I know that there are newsgroups with violent personal attacks, but these newsgroups generally lack either a focus of discussion or rational participants. I believe that rec.homebrew could be as successful as the current digest. I anyone wants my mead recipe, send me e-mail. Kevin Karplus Return to table of contents
Date: Tue, 23 Apr 91 15:32:58 PDT From: degennar%bmsr9.usc.edu at usc.edu (Raymond Degennaro) Subject: Please, please please take me off this list. i have been trying for the past four issues to get my name removed from the list. please do it now. Return to table of contents
Date: Tue, 23 Apr 91 17:40:12 CDT From: Darren Evans-Young <DARREN at UA1VM.UA.EDU> Subject: Chlorine..contact time I've read all sorts of different chlorine contact times. One book says 30 mins, another 10, another just a dip and a rinse. Anyone have the real scoop? What is the minimum contact time for chlorine solution..say 1 Tablespoon per gallon? What about higher concentrations? Darren *---------------------------------------------------------------------------* | Darren Evans-Young, Sys Prg BITNET: DARREN at UA1VM.BITNET | | The University of Alabama Internet: DARREN at UA1VM.UA.EDU | | Seebeck Computer Center Phone: (205)348-3988 / 5380 | | Tuscaloosa, Alabama 35487-0346 (205)348-3993 FAX | *---------------------------------------------------------------------------* Return to table of contents
Date: Tue, 23 Apr 1991 15:15:57 -0400 From: hplabs!bnr-vpa!bnr-rsc!crick (Bill Crick) Subject: Mason Jars? NO! Someone asked about bottling in Mason Jars. I would suspect that the tops of the jars wouldn't be able to stand the pressure, and would either leak, or buckle. I also wonder if the glass is strong enough. Mason jars are designed to have a small negative pressure inside which is achieved by capping when contents are near boiling, and the partial pressure of the water goes down when it is cooled, and some of the water vapour condenses. What do I know? Bill Crick Boomius, Ergo Summer! Return to table of contents
Date: Tue, 23 Apr 91 19:52:08 PDT From: mbharrington at UCSD.EDU Subject: what is the best stuff to sanitize with? Papazian's book recommends a dilute bleach solution, and says never use sulphites. But my local homebrew store says sulphites are OK, and that bleach is too hard to rinse. I'll be bottling this weekend, and am wondering what is the best stuff to use (I have both). Any tips? - --Matt Return to table of contents
Date: Tue, 23 Apr 91 19:55:04 PDT From: mbharrington at UCSD.EDU Subject: when is it ready to bottle? I'd like to know when it is OK to start bottling. Papazian says to take hydrometer readings, or bottle when fermentation seems to be negligible. But I've also heard to wait for 3-4 days after there are no more bubbles. Suggestions appreciated... - --Matt Return to table of contents
Date: Tue, 23 Apr 1991 23:34 EST From: BAUGHMANKR at CONRAD.APPSTATE.EDU Subject: Jars, M.eV.'s address, & abstinence Some answers to some of John Mirely's questions: The wide mouth glass jars with handles are old pickle jars. If they're old enough and you soak them in a strong solution of clorox and water, they should be fine for making beer. I used to use them as primary fermenters for my wine and ciders. Chuck the cracked jar. You not only may lose a batch of beer but could severely injure yourself if it broke at an inopportune moment. Besides, the crack could harbor bacteria. I see no problem with reboiling wort that hasn't started fermenting. It may not be common practice but of such experiments the joys of homebrewing are made. M.eV.'s address is: M. eV. Research POB 123 Waterloo Ontario, Canada N2J 3Z9 (519) 742-7227 Murray Voakes is the proprietor. Larry Barello, 6 pints of homebrew a week isn't moderate. It's damn near abstinence! :-) Cheers ya'll, Kinney Baughman Return to table of contents
Date: Wed, 24 Apr 91 0:49:55 CDT From: kswanson at casbah.acns.nwu.edu (Kurt Swanson) Subject: Hunter Energy Monitor on sale again... To those midwesterners who didn't pick one up last spring when they were on sale, the Hunter Energy Monitor is on sale for $19.96 at Builder's Square. This handy device gives you accurate digital control over your refridgerator's temperature. K. Return to table of contents
End of HOMEBREW Digest #622, 04/24/91 ************************************* -------
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