From the HBD Archive
From: hplabs!gatech!ico.isc.com!raven!rcd (Dick Dunn)
Subject: Red Star (again)
Date: 1990-05-31 01:02:49 GMT

roberts%studguppy@LANL.GOV (Doug Roberts) writes, among some reasonable
commnts about Red Star:

> 3. Personal, comparitive experience: Another member of my home brew
> club (The HillHoppers, of Los Alamos) and I brewed identical brown ale
> recipes. My starting gravity was 1.042 and his was 1.043. My end
> gravity was 1.008, his was was 1.022. My brown ale was a nice, dry
> London brown; his was cloyingly sweet because Red Star is not very
> attenuative, _and_ it was highly phenolic to boot.

There's something a lot more wrong than just Red Star yeast here! A "less
attenuative" yeast might give you something like 1.012 instead of 1.008,
but landing way up at 1.022 says there's something faulty in the procedure
or perhaps just-plain-damaged yeast. (By the latter, I don't mean poor
quality; I mean yeast that's way too old, or has been sitting in a
refrigerator, or some such.)

> ...I would also like to see Red Star go the way of the
> dinosaur. I feel it's time has passed (the same way Pabst Blue Ribbon's
> "Dietetic Malt" time has come and gone)...

Erk? Perhaps Premier Malt Products Blue Ribbon Diastatic Malt? (As much
as Premier is a relic of times gone by, I'd still hate to see their name
sullied by association with Pabst.:-)

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