Subject: Brewing at high altitude
Date: 1992-05-14 20:08:00 GMT
Just another data point: At a Belgian beer tasting I attended at the
Brickskeller in DC a few weeks back, the owner of the New Belgium Brewery in
Boulder, CO, mentioned the first time he tried to send some of his wonderful
trappist ale (previously found mostly at elevations above 6,000 feet), the
stuff was pretty flat. So if you're used to acieving a certain degree of
carbonation with X amount of priming sugar, consider increasing it if the
beer will be consumed closer to sea level. That way, you'll have a nice
foamy head on your homebrew (which you're drinking to help you not worry about
the toothpaste tube that exploded in your underwear) when you visit friends
in San Francisco.
- --Scott Welker
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.