[TriLUG] kernel panic with knoppix v3.3 and beer recipe

[Jim Ray]

> On Wed, Apr 21, 2004 at 10:17:14AM -0400, Jim Ray wrote:
> > I hate mass produced horse p!ss.
> 
> Ever consider making your own?
> 
> --
> Mike
[Jim Ray sez:] here's the last recipe I used.  Despite the name derived from
the animals living in my basement, it actually tasted right good thanks to
my friends at American Brewmaster:

Cricket Sh!t Ale 22 Dec 99

The Ingredients for the Wort:

1.65 lb	Wheat Malt Extract (60% wheat, 40% barley)
1 lb	Caramel Malt (Caramunich II) 60 Lovibond 2 row cracked
6.6 lb	Amber Malt Extract 6 row
2 oz	Centennial Hop Pellets Alpha 8.7
2 oz	Perle Hope Pellets Alpha 8.2
12 g	Whitbread Ale Yeast (1.2 g?)
1 cup          Corn Sugar (bottling)

Equipment Needed:
22 qt stainless steel pot
2 qt pot
large strainer
5 gal glass carboy
7 gal food grade plastic pail with top drilled for fermentation lock
fermentation lock
5.5 gal food grade plastic pail with spigot for bottling
hose
bottling valve
power washer
bottle rack
siphon foot
beer

Wash and disinfect all equipment and surfaces.  Boil 12 qt water for wort.
Boil Caramel Malt adjunct grains for 3-5 minutes in 1-2 qt of water and
strain into other pot.  Boil wort for 30 min using hop schedule below.
Strain into 1.5 gal of cold water in 7 gal pail.  Cool to 75 deg F.  Pitch
yeast and close fermentation lock.

Rehydrate yeast by heating 1 cup of water to 100 deg F.  Place yeast in
water.  Let sit for 15 min.  Add yeast slurry to wort.

Hops Schedule (time until end of boil):
Bitterness (30 min): 1 oz Perle
Flavor (15 min): 0.5 oz Perle and 0.5 oz Centennial
Aroma (7 min): 0.5 oz Perle and 0.5 oz Centennial
Aroma (between 1st and 2nd stage ferment): 1 oz Centennial

Data Log:
22 dec 99 7:10 pm - wort finished and cooling off in sink of cold water.
22 dec 99 10:27 pm 118 deg F
22 dec 99 11:17 pm 108 deg F
23 dec 99 12:02 am 101 deg F
23 dec 99 1:04 am 93 deg F
23 dec 99 1:58 am 85 deg F
23 dec 99 2:32 am 85 deg F 1.035 yeast pitched
28 dec 99 8 pm 65 deg F 1.019 transferred to 2nd stage fermentation, added
aroma hops
30 jan 2k 2 pm 16.5 deg C 1.016

Heat corn sugar in 1 cup of water (woops, I used a quart) to dissolve.
Siphon wort from carboy into 5 gal plastic bottling pail with spigot.  Add
dissolved corn sugar.  Bottle.

yield: 26 bottles of 22 oz each