Date: 1989-01-11 14:52:35 GMT
a couple of comments. For Andy - Pint Bottles. My personal belief is the only
way to drink beer is Pints. The British drink real pints (Imperial I believe
are ~20oz.) In Germany they use the .5L for the wimps and Liters for the
real drinkers. Only America has this strange 12oz aberration. In any case
Pint bottles are real strong and take abuse readily. Most of them are that
great dark brown color which protects beer from light. You can get them with
those waxy cardboard cases. They go 8 to a gallon so a 5 gallon batch yields
typically 36-40. Being 1/3 larger than 12oz you fill less of them. All in
all I believe they're a great compromise.
Pressure barrels- the one I have is designed for only 10Psi. Therefore it is
really intended only for British Ales. Any beer that needs moderate to aggressive
carbonation won't carbonate properly in these. Still though since mine holds
2.5 gallons it does reduce the bottling chore and with the CO2 charger system
works like a reasonable mini-keg.
The sake recipe Cher posted really is more like a rice-beer or wine. Real
sake derives it's fermentable sugar from the rice. That recipe seems to
derive alcohol from added sugars while the rice sort of soaks for flavor.
Authentic Sake is made by standing the rice in water while bacteria (not
just any bacteria) perform the conversion of starch to sugar for the
yeast. The yeast strains are different as are the process. Of course
all this great knowledge helps no one since it still doesn't give you a
source for what you need to make the authentic stuff. My only suggestion
here is that there is a Sake & Plum wine plant in Berkeley Cal. called
Numano. You may be able to contact them for more info. Obviously it may
not be in their best interest to get people making at home what they are
trying to sell, but then again many micro breweries give out yeast so.....
- jay h
( I have given individual names to all my yeast. I keep them in a carbouy
and feed them every so often. They really are great pets!)
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