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


Contents:
  Two items: (Doug Roberts  at  Los Alamos National Laboratory)


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Date: Thu, 19 Oct 89 19:19:31 MDT
From: roberts%studguppy at LANL.GOV (Doug Roberts  at  Los Alamos National Laboratory)
Subject: Two items:

1. I kegged my Chocolate Point Porter last night, the one which had
1/2 pound of Sumatra coffee beans in the primary fermentation. I think
this one is really going to be good -- the coffee aroma & flavor
blends nicely with the chocolate and black patent, and with the
Cascades hops.

2. Priming: I know Papazian recommends the use of 3/4 cup of corn
sugar for priming a five gallon batch, but I swear that I can notice a
cidery flavor imparted by the corn sugar that doesn't age out for a
month or two. On the other hand, when I prime with 3/4 cup of light
dry malt extract (dry krausening?) there is no overtaste. Has anyone
else observed this?

--Doug

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Douglas Roberts                |
Los Alamos National Laboratory |When choosing between two evils,  
Box 1663, MS F-602             |I always like to try the one 
Los Alamos, New Mexico 87545   |I've never tried before.
(505)667-4569                  |
dzzr at lanl.gov                  |
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End of HOMEBREW Digest #282, 10/20/89
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