Subject: Clarification after bottling
Date: 1989-02-15 16:31:27 GMT
Does anyone know the mechanism whereby brews clear up after bottling? How
do the yeasties suddlenly know that they have been sealed up and can now
relax? Is it due to the presence of pressure? It doesn't seem to be the
lack of something to chew on, since the brew will sit in a carboy for weeks
without clearing, even after the sg as dropped to terminal. Is it really
the yeasties and not something else dropping out of suspension? Please
clarify this question for me!
What are the advantages of using dry malt extract over extract syrup?
When should one use dry extract in a general sense, as opposed to using
it when a recipe calls for it? Are there any advantages to using it
instead of a portion of freshly mashed grain? Is there a reference
somewhere that discusses this topic?
Thanks and cheers.
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