HOMEBREW Digest #5441 Sun 02 November 2008

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  RE: Roggenbier ("David Houseman")
  Re: Proteolytmalz ("Grant")
  NY Times: Beer in Italy (Eric Miller)

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---------------------------------------------------------------------- Date: Fri, 31 Oct 2008 07:37:05 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Roggenbier "I don't recall the upper end/ percentage of the grist that should be high in glucans, like the rye, but think that starting out, I would drop the amount of rye, then see how high I can push it and still get it clear?" Others who were at the first MCAB in Houston may recall the [nearly?] 100% rye beer. It was very interesting. My recollection was of something akin to 10W20. Don't recall who made it; Exxon or Sunoco? David Houseman Return to table of contents
Date: Sat, 1 Nov 2008 15:38:29 +1100 From: "Grant" <gstott1 at ncable.net.au> Subject: Re: Proteolytmalz Sorry I can't shed any enlightenment on "Proteolytmalz" but after listening to John Palmer's presentation on residual alkalinity at the inaugural ANHC (Australian National Homebrew Conference ) I for one would be very interested in anything A. J. can add to John Palmer's recent additions to How to brew chapter 15.3. I think getting my head around residual alkalinity may be the key to improving the consistency of my brewing. Regards, Grant Stott p.s. I have tried to change my settings so that this gets thru (try number 2) Return to table of contents
Date: Sun, 2 Nov 2008 16:49:55 -0800 (PST) From: Eric Miller <emiller at yahoo.com> Subject: NY Times: Beer in Italy Interesting article about craft brewing in Italy (who'd of guessed -- I think of Italy as Peroni and Moretti). As a homebrewer, I wonder if we'll see new styles emerge from places like Italy that we'll be trying to brew at home twenty years from now. Here's the link: http://travel.nytimes.com/2008/11/02/travel/02Beer.html?em -Eric Return to table of contents
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