From the HBD Archive
From: (Jack Schmidling)
Date: 1992-03-27 03:05:00 GMT

To: Homebrew Digest
Fm: Jack Schmidling


>Frankly, many argue that the value of finings may be marginal, and that
improved clarity may be simply due to the use of a secondary fermenter.

They can argue all they want but gelatin works like magic. I have never made
a batch without secondary fermentation and I never had a clearing problem
till I turned to all grain.

After sitting in secondary for several weeks, the clearing process seems to
reach a level beyond which I have not the patience to wait. 24 hours after
fining with gelatin, it is crystal clear.

Since I switched to kegs, I quit fining because it settles out in the keg and
I would rather not adulterate my beer. It is just one more step removed from

>From: Jay Hersh <>

>jack said:
>>It is obvious from reading the many and varied responses to my question,
that the tastes are highly variable, to the point that ale can be made to
taste like lager and vice versa.

>I *have* been following this thread. It seemed to me you were implying
(still) that there is no difference between an ale and a lager.

I neither implied nor intended any such meaning, "still" or ever.

>Do you mean to say that trying to tell the difference between ale
characteristics and lager characteristics based on tasting commercial beers
is pointless because of stylistic differences (ie the recipes are so
different that you won't be able to isolate taste differences due to the

No. I said not a word about yeast. This is not a discussion about yeast.
It is a discussion about the difference between the taste of ale and lager.
How the producer achieves the difference is irrelevant.

I was told to go buy a few bottles of commercial ale and lager to determine
the difference myself.

The technical comments lead one to the conclusion that there is enough
variability in technique and recipes that it would be very difficult for an
unsophisticated taster to learn anything in that way.

When all of the opinions are sorted out we are left with nothing more that "a
cleaner taste" and a lack of certain esoteric esterish remnants. Even the
almost universally agreed to "fruitiness" of ale leaves me in the cold.

The only fruit I have ever tasted in my ale was bananas and apples resulting
from contaminated yeast and the use of sugar.

>From: ingr!ingr!b11!mspe5!guy@uunet.UU.NET

>Attention homebrewers! I ran across this article in the March 16 edition
of EE Times magazine:

>"Silicon structures too small? Add yeast...

Somewhere in all this must be the solution to the breast implant problem. :)


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