HOMEBREW Digest #89 Wed 01 March 1989

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		Rob Gardner, Digest Coordinator

  color green (Pete Soper)
  color green (correct mail!) (Pete Soper)
  Re: brewing kettles (dw)
  Mead and pH (Michael Bergman)

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---------------------------------------------------------------------- Date: Tue, 28 Feb 89 09:33:19 est From: Pete Soper <soper at maxzilla.encore.com> Subject: color green Green glass blocks green light. Return to table of contents
Date: Tue, 28 Feb 89 14:58:46 est From: Pete Soper <soper at maxzilla.encore.com> Subject: color green (correct mail!) Damn. Got to disable my ^D key (instantly terminates and sends mail with reversed meanings). Here is what I wanted to type: Green glass passes green light. And this is the most harmful? So I suppose green is used because it looks pretty. Where are my garbage bags! For that matter where is my barf bag! I've got a batch of ale I'm not totally in love with. I think I'll sacrifice a green (Beck's) bottle of it next to a brown (standard longneck) one in direct sunlight for a 20 minutes and compare these two with one kept out of the light altogether. I'll report what I find out (after it stops raining here). --Pete Soper Return to table of contents
Date: 28 Feb 89 13:19:39 EST (Tuesday) From: dw <Wegeng.Henr at Xerox.COM> Subject: Re: brewing kettles Me thinks that the 33 qt. "ceramic on steel" pots that homebrew shops sell are identical to what are often called "Lobster Pots" (yep - for cooking lobsters). I bought one about a year ago on sale from one of the local discount houses for about $18. Since I bought the big pot I've been doing full 5 gallon boils. I've definitely noticed that I get better hop utilization, and quite frankly am having trouble adjusting my recipies accordingly. Anybody know how to quantify the increase in hop efficiency? /Don wegeng.henr at xerox.com Return to table of contents
Date: Tue, 28 Feb 89 15:25:22 est From: Michael Bergman <bergman%odin.m2c.org at RELAY.CS.NET> Subject: Mead and pH Hi. "Traditional" is such a flexible word. The traditional recipes that I am familiar with are all 200 - 400 years old, and *all* suggest adjusting the acidity--usually approximately 1/2 lemon squeezed into one gallon of must--I think! It could be 1/2 lemon to 5 gallons of must--I shouldn't try to quote recipes without written sources handy... The one modern book I have on Mead, which I am afraid I do not remmeber the author of, recomends the addition of some nutrients including some acid. This is not to change the flavor of the mead, but to keep the yeasties happy. I will try to dig up some recipes and bring them in and post them. --mike bergman at m2c.org Return to table of contents
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