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

Contents:
  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.

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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

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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

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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

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