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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  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



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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)



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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



      



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