HOMEBREW Digest #978 Mon 28 September 1992

Digest #977 Digest #979

		Rob Gardner, Digest Coordinator

  Invert sugar, the true story. (Dominic Ryan)
  Ketone Headaches (Peter Bartscherer)
  Labels (mpl)
  headaches caused by yeast? (FWALTER)
  Welcome Back Brian ("Spencer W. Thomas")
  Yard of ale correction (Arthur Delano)
  pheonix brew (Andre Vignos)
  re: Yards of ale availability (Ted Manahan)
  Cheaper Yards of Ale (BELLAGIO_DAVID)
  help with glassware (Carl West)
  The King of Slugbait (Scott Barrett)
  Cooper's Extract & Yeast (Jeff Frane)
  AHA mead competition (donald oconnor)
  Accessing the Homebrew Archives. ("Stephen Hansen")
  Re: Hydrometers (Alan_D._Thomson.LAX1B)
  <topic> (Mark_Davis.osbu_south)
  Imperial Stouts (chris campanelli)
  >Anyone hear of Thorsen Electric Bin? (Jim Bayer)
  Glass styles (Peter Nesbitt)
  Accessing the Archives (Peter Nesbitt)
  Aerating wort (Peter Nesbitt)
  homebrew and headaches (Andrew Patti)
  subscribing (MICHAEL BLAIR 6100 SEC 10)

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---------------------------------------------------------------------- Date: Fri, 25 Sep 92 08:43:59 -0400 From: ryan%phmms0.mms.smithkline.com at smithkline.com (Dominic Ryan) Subject: Invert sugar, the true story. Bear with me on this, this is a tad long because I included two posts. }From: Richard Childers <rchilder at us.oracle.com> }Subject: Re: Invert Sugar } }> Date: Wed, 23 Sep 1992 13:21 EDT }> From: HULTINP at QUCDN.QueensU.CA }> Subject: Invert Sugar and other stuff }> . }> . }> Anyhow, in HBD #974, Bart Lipkens asks about INVERT SUGAR. Invert sugar }> is simply a mixture of glucose and fructose resulting from the hydrolysis }> of sucrose aka cane sugar aka table sugar. It is sometimes known as }> "high fructose corn sugar". A cheap and available substitute therefore }> is simply the ordinary corn sugar sold in homebrew stores, although }> invert sugar is somewhat sweeter. Invert sugar is NOT the same as table }> sugar, as a result of the hydrolysis step. } }Invert sugar can be simply described, I have been told, as the mirror image }of a conventional cane sugar molecule, IE, laevo ( left-handed ) versus }dextro ( right-handed ) structure. } I feel that as a chemist I have to stop this one before it grows into another myth. The first poster got it right. Invert sugar is the product of breaking apart sucrose into its two constituent parts, glucose and fructose, via a process called hydrolysis. Another issue is raised here, that of handedness or what is called chirality in chemistry. Sucrose does indeed have a handedness to it. Molecules that have this property also have the property of rotating plane polarised light (Polaroid lenses will polarise light into one plane by only letting that one through and this is why you get no transmission if you hold two such lenses in front of each other at the right rotation with respect to each other). The direction of rotation is not related in a simple way to the handedness of the molecule. Sucrose is dextrorotatory -it rotates light in a right handed screw direction. Dextrose is also dextrorotatory and fructose, also called levulose, is levorotatory - it rotates light in a left handed direction. Fructose rotates light to the left slightly more that dextrose does to the right, and the invert sugar mix is therefore slightly levorotatory as a result. }All of the taste, allegedly, but none of the consequences, as the molecule }does not 'fit' into reserved niches where normal sugars will, and passes out }of the body without influencing tooth decay, obesity, or any other concerns. I am sorry to have to say this, but this is utter nonsense. Sucrose is processed by your digestive system into glucose and fructose. Glucose is the fuel for all energy processes in the body, the only thing you brain actually uses as 'food' is glucose. }It was first refined in the late 1940s, I believe, but - for obscure reasons }associated with a supposed bad taste that was later found to be unduplicated }by scientists reproducing the solution, decades later - it never made it to }the market, until recently. ( My guess is that the sugar industry paid big }bucks to suppress it. ) Here again, invert sugar has been know for a long time. It is actually slightly sweeter than cane sugar. It is used commercially in confections and brewing and processes that require retaining moisture. }I'm wondering if the purpose of its addition to beer brewing is to sweeten the }beer without providing sustenance for those little yeastie beasties ... I kind }of prefer honey, myself, but I may give invert sugar a try, now. <sig. del.> If there are any questions as a result of this I will try to answer them. M. Dominic Ryan SmithKline Beecham Pharmaceuticals (215)-270-6529 internet: ryan%phmms0.mms at smithkline.com Return to table of contents
Date: Fri, 25 Sep 92 10:09:21 EDT From: Peter Bartscherer <BARTSCHP at DUVM.OCS.DREXEL.EDU> Subject: Ketone Headaches After Kieran O'Connor's post regarding headaches, I e-mailed him with my thoughts and then the next day read Mike Mahler's post suggesting that a high level of ketones might be the reason. Now here are my questions: * what causes the creation of ketones? * is there some indication of a high level of ketones (eg heavy kreusen in the primary...)? * will inadequate rinse of chlorine bleach create high ketone levels? * will inadequate rinse cause chlorine headaches? :-) * does using a blow-off tube help reduce headaches (whatever their cause)? * what else might be the cause? dry yeast? infection? sediment? ___________________________________________________________________ Peter Bartscherer 215.626.7714 Design & Imaging Studio BARTSCHP at DUVM.OCS.DREXEL.EDU Drexel U / Philadelphia, PA ___________________________________________________________________ Return to table of contents
Date: Fri, 25 Sep 92 10:28 EDT From: mpl at pegasus.att.com Subject: Labels So far I have been marking my brews by putting marks on the caps, but this is not a very elegant solution. I'd like to use labels on the bottles, but I don't want to have to soak them off after each use. Other than resorting to masking tape, are there labels available that peel off easily? Mike Lindner mikel at attmail.att.com Return to table of contents
Date: 25 Sep 1992 10:38:57 -0400 (EDT) From: FWALTER%RULUPI at ccmail.sunysb.edu Subject: headaches caused by yeast? Greetings, I fortunately do not suffer from headaches, but my wife does. One of the things that seems to bring them on is yeast. She often gets headaches after drinking homebrew OR commercial beers with yeast still in the bottle (like the old Boulder Beers). Other beers do not seem to cause this problem. Fred Return to table of contents
Date: Fri, 25 Sep 92 10:52:50 EDT From: "Spencer W. Thomas" <Spencer.W.Thomas at med.umich.edu> Subject: Welcome Back Brian C.R. Saikley writes: > JP Van Roy, the brewmaster there, told me that > Vigneronne was made with white grapes. He mentioned nothing about raisins, > but his English wasn't as developed as his beers, so it's possible that I > misunderstood him. The French word for grape is "raisin". Therein may lie the confusion. =S Return to table of contents
Date: Fri, 25 Sep 92 11:18:55 EDT From: Arthur Delano <ajd at itl.itd.umich.edu> Subject: Yard of ale correction I wrote: ]Incidentally, we measured my yard glass at three pints even. ]Nightwing claims its glass is forty ounces, which probably means ]they measure by filling to the lip My error in measure has been pointed out to me. Three pints is forty eight ounces, so perhaps the corningware glass is larger. Perhaps i ought to proofread my posts before mailing them. [blush] AjD Return to table of contents
Date: Fri, 25 Sep 92 11:42:11 EDT From: Andre Vignos <andre at Think.COM> Subject: pheonix brew I'm headin for Pheonix for the last two weeks in october and figured I'd have plenty of time to frequent prewbubs. Anybody know of any in the area, or some good local bottled stuff. By the way, I picked up a six pack of Red Tail Ale, brewed in hopland, CA by Mendacino brewery and it is damn good. Exactly how I want my Amber ale to come out like. -Andre Return to table of contents
Date: Fri, 25 Sep 92 08:52:28 pdt From: Ted Manahan <tedm at hpcvcbp.cv.hp.com> Subject: re: Yards of ale availability Full-Name: Ted Manahan > Nightwing Enterprises sells "Coachman's glasses" in three sizes; > foot, half-yard, and yard.... Their phone > number is 607-723-5886. I want to put in a short pitch for Nightwing Enterprises. I had a chat with the fellow who runs this business at the AHA conference last June. He is interested in beer history, and is thinking of doing some field research and writing a book on traditional beers of Africa. His beer glasses look pretty good too. Ted Manahan tedm at cv.hp.com 503/750-2856 Return to table of contents
Date: 25 Sep 92 08:54:00 -0700 From: BELLAGIO_DAVID at Tandem.COM Subject: Cheaper Yards of Ale Hold on! I too was yearning for those Yard glasses after seeing them in Denver for the first time. I noticed them in Zymurgy and other brew type catalogs for about $49.00 for a half yard and more for yards. Then I went to the outlet mall in Gilroy California and ventured into the glass outlet store ( which is now being merged with the Corning outlet store ) and lo and behold they had yards, half yards, and foots of Ale! The great thing is that the prices were $29.00 for a yard, $19.00 for a half yard, and $11.00 for a foot! These are the exact same as the ones I've seen in the catalogs. I got a half yard which holds 32 oz to the brim. This is great for a big brew of 22 oz or 25 oz. I was told the yards hold 60 oz. If anyone wants the phone number to this store I have it at home. I don't think they mail order but maybe they can do something. Super Dave Bellagio_David at Tandem.Com Return to table of contents
Date: Fri, 25 Sep 92 11:33:31 EDT From: eisen at kopf.HQ.Ileaf.COM (Carl West) Subject: help with glassware Yep, you can use #800 wetordry, use it wet, (the dust would be _bad_ to breath). This will leave you with a `ground glass' finish. Actually, depending on how much glass you wish to remove, you might want to start with some #400 or #600, then go to #800, then maybe even #1200 or #1600. If you have access to jewelry polishing equipment, you might be able to get it down to a smooth, shiny surface again. Watch out for heat buildup if you're using machines, it'll crack the glass. Lots o' work. Good luck. Carl WISL,BM. Return to table of contents
Date: Fri, 25 Sep 1992 11:04:42 -0500 From: adiron!scott at uunet.UU.NET (Scott Barrett) Subject: The King of Slugbait In HBD 977, Dave Coombs posited that slugs were my unseen hop nibblers and wrote: >There are several common methods for controlling slugs (ie, capturing and >indisposing them). I have always used the passive method of laying out a >shallow pan of beer into which the creatures crawl. They subsequently fail to >crawl out. ("Help! I've fallen into a vat of beer, and I can't get out!") >However, I discovered one evening that 90% of my slugs were ignoring the beer >(maybe I shouldn't have bought the cheapest beer I could find for them...) Perhaps you should have bought The King of Slugbait, Budweiser. An issue of Zymurgy last year noted that in a study done at a university in Colorado (I think), Budweiser was preferred by 5 out of 6 slugs! The advertisement potential is staggering! What better endorsement could a brewer ask for? Swedish bikini team move over. Here come the Bud Slugs! "When you want a slug of beer, reach for 'The Beer of Slugs'." What an apt indictment of American popular taste in beer! Yours in brewing, Scott Barrett (the sixth slug) Return to table of contents
Date: Fri, 25 Sep 92 9:35:33 PDT From: gummitch at techbook.com (Jeff Frane) Subject: Cooper's Extract & Yeast Al Korzonas mentions good results from Cooper's kit yeast. I have to had my agreement. If I was absolutely unable to find a clean liquid yeast and had to use dry yeast, Cooper's is the only strain I'd risk. I made a couple of batches with it a few years ago (with two cans of Cooper's extract, no sugar, and some finishing hops) and made an amazingly good ale. I also had WYeast clean up the yeast and brewed with it as a pure culture and it was a bang-up strain. I think the primary brewing yeast is very vigorous and this makes up for the slight contamination (yes there was some). Jeff Frane Return to table of contents
Date: Fri, 25 Sep 92 11:39:24 -0500 From: oconnor at ccwf.cc.utexas.edu (donald oconnor) Subject: AHA mead competition This is a commentary on the BOS judging at the AHA nationals in Milwaukee. I base my comments entirely on facts outlined in Friday's HBD by Gordon Olson (thru Michael Hall). Based on those facts and the Rules and Regulations governing the AHA competition, it is clear that the first and third place awards in the Traditional Mead category and the BOS award, Mead Maker of the Year, and perhaps top club award should all be changed. First let me say that I know none of the principals involved personally. Neither Byron Burch, Micah Millspaw, Gordon Olson, David Welker, ... Nor do I question in any way the integrity or sincerity of any of the people involved. In fact, it is transparent by Gordon's post that he is conscientious, sincere, honest and well-intentioned. He should be respected and commended both for the integrity he brought to the competition as well as the candidness of his post. However, the Rules and Regulations of the competition were not followed on the last day of judging and this directly affected the outcome in both the traditional mead class as well as BOS. The rules clearly state that the BOS judging will involve the 1st place winners from each class. A mistake was made, apparently by David Welker, in bringing the 1st, 2nd, 3rd place to the BOS judging. The judges then erred in judging the 6 meads although this is quite understandable considering the organizer presented them for judging. Finally, score sheets from the previous round were altered in order that the BOS judging appeared to be within the rules and regulations. In other words, the judges were aware of the fact that they could not award the BOS award to the 3rd place mead in a class. These series of mistakes, however honest and well-meaning they were, have seriously diminished the integrity of the competition. Fortunately, I believe all of the data is available to correct these errors and restore the credibility of the competition. The rules and regulations were followed through the finals of each class judging. It is a simple matter to award the proper award to Micah Milspaw and Byron Burch based on those results. The BOS award should properly be awarded to either Micah's mead or the 1st place mead from the other category based on the scoresheets of the final day of judging as the rules clearly suggest. That is easily done if the AHA retains copies of the scoresheets. If the AHA does not retain the scoresheets, it is not which of those 2, and only those 2, should get BOS. I would suggest it be awarded jointly in that case. (i meant to say it is not CLEAR which of those, and only those 2 should get BOS). Finally, it is my understanding that the club competition was very close this year and i suspect that a proper amendment of the results inthe mead competition might well affect that as well. I am not a judge nor a member of a club (except D.U.M.B., donalds united making beer) nor have i entered a competition for several years. But I do think competitions have a good deal of value for homebrewing, but that value is greatly diminished if the integrity of the competition is compromised as in this case. Hopefully, this will be rectified by the AHA in the near future. Finally, I wish to emphasize once again that I do not believe for a second that Gordon Olson nor anyone else involved did anything other than make an HONEST mistake. Return to table of contents
Date: Fri, 25 Sep 92 09:46:55 -0700 From: "Stephen Hansen" <hansen at gloworm.Stanford.EDU> Subject: Accessing the Homebrew Archives. I apologize for the length of this but I think it's necessary given the number of people having problems accessing the archives. Besides, the length of the digests seems to have dropped a bit since the MALTMILL lottery debacle. The Homebrew Archive at Sierra.Stanford.EDU has been very active of late. At the same time there have been a lot of errors reported when people try of access files incorrectly. To help those of you who have been having problems and to help keep my mailbox clean I thought I'd post a short tutorial. Following are instructions for accessing the archives either via ftp or via mail using the listserver. Appologies to those of you to whom this is old news, but we were all young once :-). FTP Access: This is the preferred method. Use your local ftp program to connect to Sierra.Stanford.EDU, do not use the telnet or rlogin programs. If your system can't resolve the name you can try using the IP address,, instead. Once connected to Sierra you log in as "anonymous" or "ftp", either will do. No password is required but tradition and courtesy says that you should type in your user id and hostname in place of the password (i.e. name at host). Once logged in you connect to the homebrew directory. cd pub/homebrew The commands "dir" or "ls" will show you the files and directories there. Unless you know exactly what you want I recommend that you first retrieve the index of available files. get index Many of the files are compressed (these have a .Z suffix) and a few are PC or Macintosh binary executables. You will need to set the transfer mode to type binary BEFORE you get these files. You do this by typing "binary" to the ftp prompt. binary Since a binary transfer mode will work on text files as well, I generally make it a habit to set to binary mode first thing. When retrieving files in a subdirectory you can either connect to the directory and then get the file or you can stay where you are and get the file by specifying the relative path name. The following are equivalent: cd 1992 get 1992/9206.shar.Z get 9206.shar.Z For those of you unfamiliar with Unix (tm) conventions, the parent directory is referred to at "..", so to move up to the parent directory you would type cd .. To make use of compressed (*.Z files) or uuencoded (*.uu or *.uue) files you will need to have the uncompress or uudecode utilities on your system. C language versions of these utilities are available at Sierra in the pub/source directory. Listserver Access: A listserver is available for those of you without ftp access. The listserver looks for certain commands in the body of a mail message and mails help information or requested files back to the originator. The listserver software on Sierra is VERY picky about the format of its commands so you have to be careful. The standard for internet text messages (rfc822 if you care) says that a mail message consists of several header lines (To:, From:, Subject:, etc.) separated from the message body by a blank line. The only line in the header that the listserver cares about is the From: or Reply-To: line, so the Subject: and other header lines are ignored. The listserver expects that the body of the message contains only listserver requests. If it sees anything that it doesn't recognize it will generate an error message and stop processing the message at that point. Several people have mail utilities that generate special memo format lines at the top of the message body. These confuse the listserver and cause it to reject the message. Other people put one or more signature lines at the end of the message. Since these lines are at the end of the message they don't stop the listserver from successfully processing the requests but they will cause it to generate an error message (both to you and to me). To avoid this you should follow the convention that says that signature lines are preceded by a line beginning with two dashes (--). Mail to the listserver should be sent to listserv at sierra.Stanford.EDU. If you haven't used the listserver before I recommend that you first ask for the help file. Send a message to the listserver consisting of the word help on a line by itself. To get a listing of the files available from the homebrew archive put the following on a line by itself. index homebrew The "get" command is used to get to have the listserver send you a copy of an archived file. The general format of the get command is get <archive> <file> The archive of the digests from November 1991 are stored in the file 9111.shar in the 1991 directory. To get this file send: get homebrew 1991/9111.shar The listserver will in some cases break files into pieces if they're larger than 100K. The index indicates when a file will be sent in more than one part. The current month's digests are stored as individual files. They are stored under the homebrew-new archive so in order to get one of this month's digest before they're archived send: get homebrew-new NNN to get issue number NNN. Here's an example of a request for the homebrew index file and a copy of the shar file containing the Digests from November 1991. To: listserv at sierra.Stanford.EDU Subject: (not required) index homebrew get homebrew 1991/9111.shar -- SIGNATURE If you have a problem with or questions about the listserver send mail to listserv-manager at Sierra.Stanford.EDU Stephen Hansen Homebrewer, Archivist. - --=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-- Stephen E. Hansen - hansen at sierra.Stanford.EDU | "The church is near, Electrical Engineering Computer Facility | but the road is icy. Applied Electronics Laboratory, Room 218 | The bar is far away, Stanford University, Stanford, CA 94305-4055 | but I will walk carefully." Phone: +1-415-723-1058 Fax: +1-415-723-1294 | -- Russian Proverb - --=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-- Return to table of contents
Date: Fri, 25 Sep 1992 09:32:51 PDT From: Alan_D._Thomson.LAX1B at xerox.com Subject: Re: Hydrometers I would like to say thanks to everyone who responded. The final result is that I will taste the runoff to determine when to stop. I've never used my hydrometer and am in no hurry to start now. Thanks again, and happy brewing Alan Return to table of contents
Date: Fri, 25 Sep 1992 10:21:56 PDT From: Mark_Davis.osbu_south at xerox.com Subject: <topic> I guess that there is a lot of interest in Maple Ale as I have had many messages asking for a post on the recipe. Anyway I just used a basic pale ale recipe and added the maple syrup. I decided to use Scottish crystal malt(I bought it from the Home Winemaking and Brewing shop in woodland hills, Ca.(home of the Maltose Falcons ;-)) because it had such a rich, thick, malty aroma. I think that this would make a good base for a christmas ale by adding some cara-pils(I think that a good christmas ale should be a little heavy in the mouth feel), and an assortment of various spices and orange peel. The recipe called for 5 lbs. of malt extract syrup. The reason for 5 lbs. not 6 was that I had used the other pound for priming of another batch and also in making starters for my yeast. Anyway here is the recipe: Pale Maple Ale 6 gal. brewing water 5 lbs. Malt Extract Syrup(Amber) 0.5 lbs. Scottish Crystal Malt 80L 0.5 lbs. Wheat Malt(dry extract) 1 qt. Maple Syrup(Dark, Grade A) 1 oz. English Goldings hops (5.2%) 60 min. boil 0.5 oz. " " " (5.2%) 30 min. boil 0.5 oz. " " " (5.2%) 10 min. boil/steep 2 tsps. Irish Moss 2 tsps. Gypsum 1 pkg. Wyeast #1028 London Ale yeast Procedure: 1. Prepaired yeast per instructions on package. When yeast pkg. was swollen I added it to 500ml sterile starter. 2. I steeped the crack crystal malt in 2 qts. 150 F water for 30 min.(I put the pot in the 150 F preheated oven) Sparged the grain into the boiling pot with another 2 qts. of 170 degree water. Added enough water to bring volume in boiling pot to 5 gallons. Brought this to a boil. 3. Added Malt Extract syrup, Wheat malt, gypsum, and 1 oz. hops. Boiled for 30 min. 4. After 30 min. of boil, I added 1 qt. Maple syrup and 0.5 oz. hops. boiled for an additional 20 min. 5. At 50 min. mark of boil I added 2 tsps. Irish Moss and the last 0.5 oz. of hops. I let this boil for additional 10 min. then covered, turned of flame, and allow it to steep for 5 min. 6. Chilled, strained, and racked into primary fermenter. Pitch yeast. SG 1.054 OG 1.008 Notes: The ale was in the primary fermenter for about 5 days(it had a head on it that was about 4 in. tall). Transfered to secondary and allowed to finish ferment (another 7 days). I used 1.5 cups Malt extract to prime. I tried the ale after 5 days in the bottle and was extremly pleased with the brew. The only thing is that it is a little dry(lost some of it's sweetness(maybe another 0.5 lb. of crystal)). I will do this one again, but I think that I will use another yeast type (maybe Wyeast european ale #?). (I hope this will be of some assitance. Sorry if I rambled on, but I think I broke my little toe this morning and the medication is taking its toll) Return to table of contents
Date: Fri, 25 Sep 92 12:31 CDT From: akcs.chrisc at vpnet.chi.il.us (chris campanelli) Subject: Imperial Stouts >From time to time I go off on a tangent and brew nothing but one particular style of beer. I do this in the hopes of getting the style down cold through repetition and experimentation. My latest style of study has been Imperial Stouts. I have been brewing this style all summer, ten batches all together. Talk about a beer out of season. Ahhh, drinking a full-bodied, high gravity beer in the heat of July (rawlp!). Due to it's neutral qualities, I used Wyeast Chico ale yeast (#1056) for all batches. Onc interesting discovery is that reusing the yeast cake after a high gravity beer made the second beer exceptionally dry. In fact the beers using repitched yeast were so dry they were unpleasant and subsequently dumped. Many interesting Imperial Stouts were produced. The one I liked the most had all the trappings of an Imperial Stout but without that expected alcoholic flavor. A Big Beer without the Burn. The alcoholic strength was present but the corresponding alcoholic flavor was masked by the "brick house" body. The beer was so thick it looked like 10-40w motor oil. Really. Imperial Stout 5.5 lb Belgian Pale malt 3.0 lb Dextrine malt 3.0 lb Belgian Carapils 2.0 lb Belgian Special-B 1.0 lb Wheat malt 1.0 lb Crystal malt (60L) 1.0 lb Belgian Biscuit .75 lb Chocolate malt .75 lb Black Patent .50 lb Roasted Barley 2.0 lb Dark Brown Sugar 2 Licorice sticks 1 oz 60 min Bullion (10.0%) 1 oz 45 min Cascade (5.9%) 1 oz 30 min BC Kent Goldings (4.9%) 1 oz 15 min Fuggle (3.1%) 1 oz 0 min Mount Hood (3.5%) Mashed 1 hour at 160 F Collected 7.0 gallons, boiled down to 5.5 gallons. OG 1.092 FG 1.032 Wyeast Chico ale yeast, 1 quart starter chris campanelli Return to table of contents
Date: 26 Sep 92 10:29:49 EDT From: Jim Bayer <72416.1044 at compuserve.com> Subject: >Anyone hear of Thorsen Electric Bin? I'm trying to get an opinion about a Bruheat knockoff called the Thorsen Electric Bin. I haven't had much luck with response from the folks on Compuserve. Has anyone out here used and/or heard of the Thorsen Electric Bin? >From the advertisement, I can tell that it is similar to the Bruheat anly it is 117VAC and is a little slower to come to temp. Any response will be appreciated. Jim Return to table of contents
Date: Sat, 26 Sep 92 17:02 GMT From: Peter Nesbitt <0005111312 at mcimail.com> Subject: Glass styles Does anyone have any information on how glass styles came into existance? What is the reasoning behind using a Pint Glass, Pilsner, Mug, etc? Return to table of contents
Date: Sat, 26 Sep 92 17:09 GMT From: Peter Nesbitt <0005111312 at mcimail.com> Subject: Accessing the Archives I have used MailServers and ListServers before, even Telnet and FTP commands, but I am unable to retrieve files from the ListServ at sierra.stanford.edu. Can someone help me out here? I've read the help file and tried several variations of GET, but all that I find in my mailbox is something like "...no such file exists." Return to table of contents
Date: Sat, 26 Sep 92 17:13 GMT From: Peter Nesbitt <0005111312 at mcimail.com> Subject: Aerating wort Over the last week I've seen several references to AERATION of wort. Sounds like oxygenating the wort. I'm a beginning homebrewer on my second batch. Is this something I need to be concerned with? Return to table of contents
Date: Sun, 27 Sep 92 11:07:52 EDT From: Andrew Patti <patti at ee.rochester.edu> Subject: homebrew and headaches I don't recall the specifics, but in Charlie P.'s book TNCJOHB he mentions that using a blow off tube will force out some of the nasties that "can" be attributed to causing headaches. This was in one of the sections focusing on brewing with extracts. I don't use a blow off tube myself, but haven't had a problem with headaches either. Andy. Return to table of contents
Date: 27 Sep 1992 20:57:18 -0600 (MDT) From: MICHAEL BLAIR 6100 SEC 10 <MBLAIR at cudnvr.denver.colorado.edu> Subject: subscribing I am interested in subscribing to HOMEBREW. I am initially doing this as a class assignment. So, please have a little leniency with me. I have been making wine for eleven years and am interested in the topic of home brewing. My address in Internet is: MBLAIR at CUDNVR.DENVER.COLORADO.EDU I am a graduate student at the University of Colorado Denver. Michael Blair Return to table of contents
End of HOMEBREW Digest #978, 09/28/92