---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator


Contents:
  Final Gravity Calculation (John S. Link)
  Supply info for a new brewer (RJS153)
  Prelude to Release 1.0 (bob)
  Release 1.0 (bob)
  Digest No. 644 ("Dr. John")
  Another looking for brewpubs (David Arnold)
  step mash <-> infusion recipes (DAVID)
  Hard Cider (hersh)
  Keg Registration?! (Bill Thacker)
  Head Retention Methods (S94TAYLO)
  RE: Hunter AirStat /Cheap (Attilio Lee Menegoni)
  mold, head (Bill Crick)
  Re: ?? Brew head retention techniques ?? (Mike Charlton)
  Subcription (James P Laird)
  Information about Scotland needed (Lars Nilsson)


Send submissions to homebrew%hpfcmi at hplabs.hp.com
Send requests to homebrew-request%hpfcmi at hplabs.hp.com
[Please do not send me requests for back issues]
Archives are available from netlib at mthvax.cs.miami.edu


----------------------------------------------------------------------

Date: Fri, 24 May 91 7:40:48 EDT
From: prcrs!link at uunet.UU.NET (John S. Link)
Subject: Final Gravity Calculation

How does one figure what the final gravity should be when your are not
following a recipe which provides this info?

This is my third batch.  I've kept away from brewing for over a year
due to non-impressive results from the first two.  I've been reading
the HBD to learn more.

Here is the highlights of what I've done:

5/18 - Made yeast starter. Boiled 2 cups M&F Pale DME in 2 quarts of
charcoal filtered water with 8 cascades hop pellets. Added water as needed
during boil.  Added 1/3 pack of yeast nutrient/heading salts after
boil.  Quick Cooled, added 14 gr Whitbred Ale yeast and placed in gallon
jug with air-lock.

5/20 - 3 1/2 gallon boil with charcoal filtered water and
        - 2 tsp Water Salts (gypsum)
        - 2 tsp water crystals (calcium and magnesium sulfates)
        - 1 tsp Irish Moss
        - 3 lbs John Bull Amber liquid malt extract - hopped
        - 3 lbs M&F Amber DME
        - 1 cup M&F Pale DME
        - 1/2 oz Clusters pellets at start and 1/2 oz again 30 min.
        - 1/4 oz cascade pellets at end.
        - last bit of yeast nutrient/heading salts.

    - Quick cooled to 78 degrees in 35 min.

    - Original gravity was 1.046 adjusted to 1.048 for temp.

5/22 - Siphoned off primary into secondary.  I hope the bubbles which
were forming inside the tube were CO2 and not O2 so oxidation is not a
problem.  There were enough bubbles to stop the siphon 4 times.  I'm
sure I kept the primary end of the tube below the surface.  I also
kept the secondary below the surface to minimize oxidation.  The
gravity reading at this time at 76 degrees was 1.022 adjusted to
1.024.  It has a slight cidery taste with a lingering bite (hops?).

What is a reasonable final gravity for this and how do you figure it
out?  Please feel free to critique, I need it.

Thanks,

John S. Link
uunet!prcrs!link

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Date: 24 May 91 07:46:39 EST
From: RJS153%SYSU at ISS1.AF.MIL
Subject: Supply info for a new brewer

Hi All!

I just started getting this news group, and hopefully you guys can answer a
few questions for a rookie brewer.  I'm in Dayton, OH and I'd like to start up
a homebrew operation.  Does anyone know of a supplier of brewing equipment as
well as ingredients in SouthWest Ohio (Dayton-Cincinnatti-Columbus)?  I'd also
like any information you have of mail-order type places for supplies.  There
are sure to be more questions as I get started, but a friend of mine has convin
ced me that homebrewing is a very rewarding hobby.  Thanks!

- --Randy Smith--

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Date: Fri May 24 09:59:41 1991
From: semantic!bob at uunet.UU.NET
Subject: Prelude to Release 1.0


Well, I've finally got it together...

Release 1.0 of "Points of Interest for The Beer Enthusiast (Eastern 
Massachusetts)" is completed!

This is a list of Brewpubs, Breweries, Beer Bars, HomeBrew
Suppliers and Beer Stores in the Boston Area/Eastern Massachusetts.

There are only two Brewpubs and two Breweries so these sections
where easy to put together.

The Beer Bar list I limited to only bars with a decent selection
of interesting beer.  I purposely left out many bars with "a nice
atmosphere and a good pint of Guiness".  This was to keep the list
short and concise for the visiting tourist.  Those establishments
marked with a (*) are  favored by most local beer lovers.

The section on HomeBrew Suppliers is a complete list of shops in
the 508 and 617 area code, to the best of my knowledge.  Every
brewer has  their own favorites and I will make no distinctions as
to which stores are preferred.

The Beer Store list is what slowed me down.  Obviously there are
many stores that sell a moderate selection of beer.  The list that
is presented was taken from the suggestions of local area
homebrewers.  I have first hand knowledge of only a few of them so
I did not make distinctions as to which might be the best to visit. 
Any of them will surely lend to an armful of interesting malt
beverages.  The list is surely not complete and is primarily
centered around Boston.

To enable me to get the first release out as soon as possible I
limited the contents to basic phone book information and hours of
operation.

Ideas for Release 2.0 can be found at the end of page 4.  Any
comments on contents or layout for future releases would be
appreciated as well as input on your favorite Beer Bars and Beer
Stores.

I would like to release a revised version of 1.0 before the AHA
conference, so your timely input would be most appreciated.

Enjoy....

- -- Robert A. Gorman (Bob)        bob at rsi.com           Watertown MA US --
- -- Relational Semantics, Inc.    uunet!semantic!bob    +1 617 926 0979 --


Return to table of contents


Date: Fri May 24 09:59:42 1991
From: semantic!bob at uunet.UU.NET
Subject: Release 1.0


========================================================================
Points of Interest for The Beer Enthusiast       (Eastern Massachusetts)
========================================================================
Release 1.0                     May 1991                          Page 1
========================================================================

Brewpubs
- --------

The Cambrigde Brewing Company		Hours:	Mon-Fri	12:00 to 11:00
	1 Kendall Square			Sat	12:00 to  1:00
	Cambridge, MA				Sun	12:00 to 12:00
	(617) 494-1994

The Commonwealth Brewing Company	Hours:	Mon-Fri	11:30 to 12:00
	138 Portland Street			Sat	11:20 to 12:30
	Boston, MA				Sun	 1:00 to  9:00
	(617) 523-8383			Tours:	Sat-Sun	 3:30


Breweries
- ---------

The Boston Beer Company			Tours:	Thu,Sat	 2:00
	30 Germania Street
	Boston, MA 02130
	(617) 522-9080

Mass Bay Brewing Company		Tours:	Fri-Sat	 1:00
	306 Northern Avenue
	Boston, MA
	(617) 574-9551


Beer Bars
- ---------

Blackthome Tavern			Hours:	Mon-Fri	11:30 to 12:30
	402 Turnpike Street			Sat-Sun  5:00 to 12:30
	South Easton, MA
	(508) 238-9017

Cornwall's (*)				Hours:	Mon-Sun	11:30 to  2:00
	510 Commonwealth Avenue	
	Kenmore Square
	Boston, MA
	(617) 262-3749

Doyle's (*)				Hours:	Mon-Sun	 9:00 to  1:00
	3484 Washington Street
	Jamaica Plain, MA
	(617) 524-2345

The Green Brior				Hours:	Mon-Sun	11:00 to  1:00
	304 Washington Street
	Brighton, MA
	(617) 789-4100

Jacob Wirth's				Hours:	Mon-Fri	11:30 to 11:00
	31 Stuart Street			Sat-Sun	11:30 to 12:30
	Boston, MA
	(617) 338-8586

========================================================================
Points of Interest for The Beer Enthusiast       (Eastern Massachusetts)
========================================================================
Release 1.0                     May 1991                          Page 2
========================================================================

The Seven's Ale House			Hours:	Mon-Sat	11:30 to 12:00
	77 Charles Street			Sun	12:00 to 12:00
	Beacon Hill
	Boston, MA
	(617) 523-9074

The Sunset Grill & Tap (*)		Hours:	Mon-Sat	11:30 to  1:30
	130 Brighton Avenue			Sun	10:00 to  1:30
	Allston, MA
	(617) 254-1331

Woodley's				Hours:	Mon-Sun	 5:00 to 12:30
	2067 Massachusetts Avenue
	Cambridge, MA
	(617) 576-2240
	[Basement of Tapa's]

The Wursthaus				Hours:	Mon-Sun	 7:30 to 12:00
	Harvard Square
	4 JFK Street
	Cambridge, MA
	(617) 491-7110


HomeBrew Suppliers
- ------------------

BarleyMalt & Vine			Hours:	Tue-Fri	12:00 to  7:30
	Dave Ruggiero				Sat	10:00 to  5:00
	4 Corey Street
	West Roxbury, MA 02132
	(617) 327-0089

Beer & Wine Hobby			Hours:	Mon-Thu	10:00 to  6:00
	Karin Baker				Fri-Sat	10:00 to  5:00
	180 New Boston Street
	Woburn, MA 01801
	(617) 933-8818

The Modern Brewer			Hours:	Wed-Thu	12:00 to  8:00
	Jeff Pzena				Fri	12:00 to  7:00
	2304 Massachusetts Avenue		Sat	11:00 to  5:00
	Cambridge, MA 02140
	(617) 868-5580

New England Home Beer & Wine Supply	Hours:	Tue-Fri	12:00 to  6:00
	Don O'Connor				Sat	12:00 to  5:00
	501 Worcester Road
	Framingham, MA 01701
	(508) 875-1414

The Village Store			Hours:	Mon-Sat	10:00 to  5:00
	999 Main Road
	Westport, MA 02790
	(508) 636-2572

========================================================================
Points of Interest for The Beer Enthusiast       (Eastern Massachusetts)
========================================================================
Release 1.0                     May 1991                          Page 3
========================================================================

The Witches Brew			Hours:	Tue-Fri	 4:00 to  6:00
	Bob Stocks				Sat	10:00 to  5:00
	25 Baker Street
	Foxboro, MA
	(508) 543-2950


Beer Stores
- -----------

Beacon Hill Wine & Spirits		Hours:	Mon-Tue	10:00 to 10:00
	63 Charles Street			Wen-Sat	10:00 to 11:00
	Boston, MA
	(617) 742-8571

Blanchard's				Hours:	Mon-Sat	 9:00 to 11:00
	103 Harvard Street
	Brighton, MA
	(617) 782-5588

Coloniel Spirits			Hours:	Mon-Sat	 9:00 to 10:00
	69 Great Road
	Acton, MA
	(508) 263-7775

Downtown Wine & Spirits			Hours:	Mon-Sat	 8:00 to 11:00
	Davis Square
	225 Elm Street
	Somerville, MA
	(617) 625-7777

Gordon's Liquors			Hours:	Mon-Thu	 8:00 to 10:00
	Main Street				Fri-Sat	 8:00 to 11:00
	Waltham, MA 02154
	(617) 893-1900

Kappy's Liquors
	(800) 287-9463

Macy's Liquors				Hours:	Mon-Wen	 8:00 to 10:00
	1826 Center Street			Thu-Sat	 8:00 to 11:00
	West Roxbury, MA
	(617) 325-9200

MacKinnon's Liquors			Hours:	Mon-Thu	 8:30 to  9:00
	5 Concord Road				Fri-Sat	 8:30 to 10:00
	Sudbury, MA
	(508) 443-6411

Martignetti Liquors			Hours:	Mon-Thu	 9:00 to 10:00
	1650 Soldier's Field Road		Fri-Sat	 9:00 to 11:00
	Brigton, MA
	(617) 782-3700

Marty's Liquors				Hours:	Mon-Sat	 9:00 to 11:00
	193 Harvard Avenue
	Brighton, MA
	(617) 782-3250

========================================================================
Points of Interest for The Beer Enthusiast       (Eastern Massachusetts)
========================================================================
Release 1.0                     May 1991                          Page 4
========================================================================

Marty's Liquors				Hours:	Mon-Sat	 9:00 to 11:00
	675 Washington Street
	Newton, MA
	(617) 332-1230

Star Market				Hours:	Mon-Sat	 9:00 to 11:00
	699 Mount Auburn Street
	Cambridge, MA
	(617) 876-1450

Wine & Cheese Cask			Hours:	Mon-Thu	10:00 to 10:00
	Beacon Street				Fri-Sat	10:00 to 10:45
	Somerville, MA
	(617) 623-8656

Winecellar of Silene			Hours:	Mon-Fri 11:00 to  7:00
	320 Bear Hill Road			Sat	 9:30 to  5:00
	Waltham, MA 02154
	(617) 890-2121

Winecellar of Silene			Hours:	Mon-Fri	10:00 to  7:00
	Copley Square				Sat	 9:30 to  5:00
	430 Stuart Street
	Boston, MA 02116
	(617) 424-9300


Future Enhancements
- -------------------

Brewer products
Draft beer selection
Bottle beer notes
Food notes
Dinner hours
Short reviews
Expand beer bar list
Expand beer store list
Expand to western Mass

Comments-To: Bob Gorman +1 617 893-5655 <bob at rsi.com>

910524095656


Return to table of contents


Date:         Fri, 24 May 91 09:22:38 EDT
From: "Dr. John" <JELJ at CORNELLA.cit.cornell.edu>
Subject:      Digest No. 644

Greetings,
  A few comments regarding the contents of today's digest (#644) seem in
order.

John DeCarlo asks about culturing yeast from bottled weizens

I can't provide any counter-example, all that I've heard and read indicates
that, at least the German Hefe-Weizens, are filtered and then pitched with
a bottom fermenting yeast prior to bottling.  As to Grant's weiss (sic) beer
I think that they do indeed filter it prior to bottling, if there is a sediment
in it I think it may be something other than yeast (I may be wrong here but I
don't think Grant's does any bottle-conditioned beers).

Bruce Hoylman weighed in with an interesting question regarding various factors
which may affect head formation/retention.

As to the druidic chants, we can only hope that Martin (if it's good enough
for Druids . . .) Lohdahl can provide some help.  As to the more mundane
approaches, crystal malt is reputed to help out head retention, but will
definitely sweeten, and add a caramel note to, your brews if used in any
appreciable quantity; this is definitely not appropriate for some of the
drier styles.  If you are willing to do a partial mash you could use a couple
pounds of malted barley augmented with a half-pound of either cara-pils or
malted wheat (either of which should help out in the head department).
  Are you using sugar in your brews?  Too much sugar is detrimental to head
formation and retention, all-malt beers generally produce a good and reasonably
long-lasting head.
  I'm sure that the temperature of the beer at pouring has an effect, as more
CO2 is held in solution at colder temperatures; but I'll leave the full
explanation of this phenomenon to the more erudite correspondents.
  You might consider priming with wort rather than sugar when bottling, in my
experience this makes for a creamier head (composed of tiny bubbles which seem
to last longer).
  For your stout you might consider using some flaked barley (1/2 pound or so)
in a partial mash.  The proteins in it add to the heading qualities and any
haze they might create would be unnoticeable in a stout.
  Well I've rambled enough, and I'm sure that any misinformation I've imparted
will be corrected by others.

Frank Jones asked about a mash recipe for a McEwan clone,

If you get one I'd sure appreciate a copy, presuming you are talking about
the dark, faintly smoky, delicious stuff we get in the bottle here in the U.S.

Pete Soper asks "what is an IBU"

As of May 7 it is the "Ithaca Brewers Union" as we changed our club's name,
but I presume you are referring to International Bittering Units, and you will
find articles on the subject in the Zymurgy special issue on hops.
In particular, there is an article in this issue by Jackie Rager which gives
several IBU-related formulae.  If you consult this source beware, a close
examination of the examples is required in order to make some transformations
to the general formulae so that they give the desired results.  It isn't
always clear just what units (and how they are measured or transformed) are
required when you read the conceptual presentations of the formulae.  Sorry to
keep ragging on Zymurgy, but it seems that they need to pay a bit more
attention to technical detail when they have equations and formulae in their
articles.  Thankfully, there are usually examples in these technical articles
which give enogh computational details to allow the interested reader to make
the necessary corrections to the notation necessary to arive at the
desired results.  But it would be nice to be able to use the stuff as it is
presented and get the right sorts of answers the first time.

Cheers,

Dr. John

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Date: Fri, 24 May 91 09:22:36 CDT
From: Fritz Keinert <keinert at iastate.edu>

In digest 644, <C08926RC at WUVMD.Wustl.Edu> (Rob) asks

>> Well, my in-laws have gone to Europe, but they couldn't find the beers
>> I requested, so they're bringing me some Jaegermeister.  I've heard
>> various rumors regarding the ingredients of this; could someone shed
>> some light on the subject? 

Jaegermeister is a sweet herb liqueur. The exact ingredients are
probably secret, unless you can find some on the bottle. The main
ingredient is definitely sugar, followed by many, many secret herbs
and spices. 

I have seen it sold in this country, too, in several places. It is
quite good in small doses, if you like liqueurs, but don't ever get
drunk on it.  I got the most vicious hangover from it that I have ever
had. Twice, actually; I should have known better after the first time.

There is absolutely no relation between beer and Jaegrmeister, other
than that they both contain alcohol.

"Jaegermeister" means "master of the hunters". The bottle has a deer
with big antlers on the front.

Fritz

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Date: Fri, 24 May 91 10:29:52 EDT
From: David Arnold <davida at syrinx.umd.edu>
Subject: Another looking for brewpubs

Howdy folks,

   After seeing the posts for just about every city in the US, I haven't
noticed one for the Washington D.C./Baltimore MD area.  Do any brewpubs
exist in this corridor?  While we're at it, how about Philadelphia, PA?

   There are a few places where you can get decent brews; the Brickskeller
in Washington has a good selection, but it's been yeeeears since I've been
there.  The Olney Ale House in Olney, MD has a variable but good selection
of beers, and Guiness, Oxford, and Genessee 12-Hourse (for hot summer days)
on tap.  Also, Oliver's Saloon in Laurel MD has an Oliver's Lager on tap
which is pretty good (brewed somewhere in NY state).  Any other suggestions?

David Arnold 

Inet: davida at syrinx.umd.edu 
UUCP: uunet!syrinx.umd.edu!davida     

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Date:    Fri, 24 May 1991 10:55:55 EDT
From: POORE at SCRI1.SCRI.FSU.EDU (DAVID)
Subject: step mash <-> infusion recipes

Hi folks,

I am currently not set up to do step mashes (and won't be for a while) and 
it seems that the ratio of step to infusion recipes I see is about 10:1. Is 
there a pretty reasonable way to convert recipes using step mash to 
infusion or am I simply limited by the types of grains I can use? I've got 
a Gott picnic cooler mash/lautertun and I'm also wondering if it is 
feasable to do a step mash using this by simply adding different temp 
water or if it is necessary to have a heat source. Thanks for any help.

David Poore
poore at gw.scri.fsu.edu

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Date: Fri, 24 May 91 12:13:14 EDT
From: hersh at expo.lcs.mit.edu
Subject: Hard Cider


One more time, for those interested I have put together a little
history/synopsis of my few years experience with a number of approaches to 
making the product. For a copy send e-mail to hersh at expo.lcs.mit.edu
and I'll send you something out. If there are enough questions /interest
I will consider setting up a mailing list.

JaH

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Date: Fri, 24 May 91 9:50:25 EDT
From: Bill Thacker <hplabs!hp-lsd.cos.hp.com!cbema!wbt>
Subject: Keg Registration?!

This came across another mailing list I subscribe to, and it seemed of
interest to homebrewers, as well.

 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Bill Thacker	AT&T Network Systems - Columbus      wbt at cbnews.att.com



Forwarded message:

> Date:     Thu, 23 May 91 17:40:04 MDT
> From: jimkirk at Outlaw.UWyo.Edu (James Kirkpatrick)
> Subject:  Keg Registration?!
> To: firearms-politics at cis.ohio-state.edu
> 
> Not only do folks want to register firearms:
> 
> 
> "Green River council moves keg registration law to final reading"
> 
> Green River, Wyo. (AP) -- ...
>   Green River's city council on Tuesday approved in its second reading
> the ordinance seen as a tool for police to help them track the
> purchasers of beer that might be consumed by those under the age of 21.
> ...
>   The ordinance would require Green River liquor dealers to put
> numbered labels on kegs to keep records on kegs purchased and their buyers.
>   The labels would identify both the seller and the buyer and would allow
> police to trace the buyer of kegs and investigate possible charges of
> furnishing alcohol to a minor.




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Date:     Fri, 24 May 91 16:09 EST
From: <S94TAYLO%USUHSB.BITNET at CUNYVM.CUNY.EDU>
Subject:  Head Retention Methods

I know of three ingredient factors that will improve head and head retention:
All malt brewing (and that means no corn sugar, even for priming)-Leads to
        tiny little bubbles (in my beer...makes me happy...makes me full of
        cheer...), which will make a creamier head.
Crystal malt-I believe the residual, unfermentable sugars from crystal make the
        beer more sticky or viscous or something, but tends to develop fairly
        slowly.  Mine take about 1 month to fully develop.
Hops-Some component in the hop oil gives the beer head retention.  Some kind
        of detergent, coming from oil I would guess some kind of phospholipid.

All these attempts will be futile if your apparatus from brew pot to bottles
is not very clean.  Any oils will kill the detergent action of the hops (try
drinking a big head beer with greasy potato chip lips), and other forms of
detergents (like Cascade or Ivory liquid) will counteract the hop action.
I have good success with these simple techniques.

Al Taylor
Uniformed Services University
School of Medicine
Bethesda, Maryland
s94taylor at usuhsb.bitnet

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Date:         24 May 91 16:20:27 EST
From: Attilio Lee Menegoni <ATTILIO.MENEGONI at OFFICE.WANG.COM>
Subject:      RE: Hunter AirStat /Cheap


RE: Hunter Air Stat $19.95  at Builders Square:

The current Builders Square sales circular, for NH at least, has the Hunter
Air Stat for $19.95.  This price is good until May 28th at least, which may
be the day you see this.  The picture in the ad suggests that this device is
used to control an air conditioner, it shows an AC plug for standard house
voltage.

                                   Brew Free or Die
                                   Lee   Hudson NH

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Date: 	Fri, 24 May 1991 12:00:37 -0400
From: hplabs!bnr-vpa!bnr-rsc!crick (Bill Crick)
Subject: mold, head

Someone mentioned haveing to throw out a batch because it got some mold on 
it before he pitched. You don't necessarily have to toss it. What have you got
to lose by fermenting it? I had a batch that had some mold on it once.
I skimmed it off, and went ahead with it. The beer tasted good, and
forgetting about the mold, I entered it in a tasting. It won!!!!!
It was only when I went back to my book to supply info on the beer to the
tasting participants, that I found the reference to the mold. 
I forget whether I told them about it, but I think i did;-)


Finding good head, and making it last a long time. -> Think about baseball;-0
Seriously, adding a bit of malted wheat, wheat flakes, or shredded wheat 
can improve head formation, and retention. The wheat has more of the 
head forming protiens that barley has.
 Most heading liquids, or powders are basically edible soap? :-P 
IF you try some, use it in moderation. I once tried some heading powder, at
about 1/8th of the recommended dosage, and the effect was pretty dramatic.



Bill Crick    Brewuis, Ergo Sum!



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Date: Fri, 24 May 91 16:42:05 CST
From: mike at ranger.bison.mb.ca (Mike Charlton)
Subject: Re: ?? Brew head retention techniques ??

>
>What methods/ingredients/drewid chants are useful if I want to create
>a brew that has a good head of foam when poured (cold or warm) ...
>definitely one that is thick and creamy (or otherwise)?  I'm looking
>for some input as to ways to toy with the head retention properties of
>brew, so if you could phrase your responses in the terms of "This
>method does this to brew head" and "This ingredient produces this type
>of brew head" and "This chant on this day with this animal draped
>about your shoulders produces this type of brew foam ..." these would
>be ideal.
>

I've had real problems with head retention as well.  Here are a few pointers
I have found out in my search for improving head retention.  I'll leave
out the stuff about protein rests and mashing in wheat since you are
an extract brewer.

     1. Use only FRESH leaf or compressed hop plugs.  These types of hops
	apparently help promote head retention.  If you can't get good
	hops locally, then I suggest mail order (Freshhops is good for
	the limited supply they carry).  Also high alpha acid hops are
	supposed to be best for head retentive qualities (more hop resins).

     2. Ferment at a low temperature.  This sounds a bit iffy to me, but
	Terry Foster mentions this in his book "Pale Ale" and looking back
	at my brews I do note a reasonable probability for correlation.

     3. If you are adding specialty grains, make sure they are taken out
	before the boil starts.  This is because you may leech out tannins
	that will cause the medium weight proteins and albumins to
	precipitate out.  This can cause lack of head retention.

That's all I can think of right now (actually I'm surprised I can think at
all after the day I've had).  Anyway, I hope this helps.  I should point out
that I'm still searching for the perfect head, so perhaps the above is
not really worth looking at.  Then again, I guess it can't hurt.

		    Mike Charlton


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Date: Sun, 26 May 91 6:04:31 EDT
From: James P Laird <jlaird at magnus.acs.ohio-state.edu>
Subject: Subcription

Please subscribe jlaird at magnus.acs.ohio-state.edu to the 
homebrew list.  Thanks, Jim

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Date: Sun, 26 May 91 15:00:03 MET DST
From: etxsral at california.ericsson.se (Lars Nilsson)
Subject: Information about Scotland needed



Attention: Connoisseurs of Beer/Ale and Homebrewers.

I'm going on a holiday to Scotland this summer , 
the hotel is in Ayr in the county of Ayrshire.
We will visit Glascow,Edinburgh and some other larger cities.

Here is some questions.

1. Name some good Scottish Beers/Ales

2. Is there some especially fine Pubs in the areas I will visit ?

3. Is there some breweries that is open to visitors ?

4. Is there some shops with homebrew equipment in the area ?

/Lars Nilsson/

- -- 
Lars Nilsson        
Technical Support
Ericsson Telecom AB , Stockholm - Sweden
Systems Integration

E-mail: etxsral at california.ericsson.se
Phone: +46 8 719 7308 , Fax: +46 8 645 60 76

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End of HOMEBREW Digest #645, 05/27/91
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