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From: tomp@amiga.UUCP (Tom Pohorsky)
Newsgroups: net.wines
Subject: Re: Brewing Beer
Message-ID: <627@amiga.amiga.UUCP>
Date: Thu, 30-Jan-86 02:00:17 EST
Article-I.D.: amiga.627
Posted: Thu Jan 30 02:00:17 1986
Date-Received: Fri, 31-Jan-86 02:30:05 EST
References: <365@watmum.UUCP> <139@slu70.UUCP> <347@opus.UUCP>
Reply-To: tomp@stella.UUCP (Tom Pohorsky)
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Organization: Commodore-Amiga Inc., 983 University Ave #D, Los Gatos CA 95030
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>> ales. Our best home brew (out of twenty or thirty batches) was an ale.

  My partner was into brewing a few years back. His best results were with
stout. Perhaps this varies from cook to cook.

>There is only one
>secret to successful homebrewing:  KEEP IT CLEAN!  That can't be overempha-
>sized--the ONLY bad homebrews I have ever tasted got that way because of
>contamination.  (Little microbeasties get into the brew and make odd
>tastes.

Agreed! This microb's contamination thing IS very important. My experience
has been w/bottling wine, and with all the aging and such it's a serious
issue. The standard solution w/wine is to add a tiny amount of sodium 
bisulfate. Human taste threshold is ~ 200 ppm; most wineries and
successful home winemakers use 100-150. Sodium metabisulfide can also be
used in pretty much the same way. These are available at most wine/beermaking
supply houses.
  All this chemical abuse may sound unappealing, but the wine world has been
doing it for along time with good results. If you're aging beer a long time,
and/or your intended cleanliness is not fully successful, you might want to
give this a try.