Subject: Brewing Odds and Ends...
Date: 1989-07-04 03:30:21 GMT
Just a few things I wanted to comment about.
Yellow Dog Amber Extract: Someone posted about this and I noted a few
responses. I'm very curious to find out what people's reactions
are after they've used it. I made a batch of mild using Yellow Dog
and the results weren't very good. I'm not sure it was the extracts
fault, but I must say that it was the thinnest extract I've seen. I
understand that Alexander's is occasionally very thin and Yellow Dog
is made by the same folks. Anyone open & use Yellow Dog yet? Did I get
a bum batch or is my recipe just poor?
Home Brewer of the Year: First thanks to Mr Homer (do I have that right?) for
posting the results for those of us too busy with finals to attend the
conference (you might mention some of us perpetual students aren't done
with school until mid-June to CP and company. I imagine there are some
faculty members that have the same problem). I'm already looking forward
to possible recipes. Now how is Boulder going to come up with enough
exotic yeast to produce a batch of the best of show? Or was that just
for a certain category?
The Scientific Basis of Mr "Relax Don't Worry": I thought it was interesting
two people wrote in before and after their first homebrew. Is there
a reason for you to worry? Sure, you can worry about anything, but it
won't be a very fun hobby if you do. I still worry a little with each
batch before the yeast shifts into high gear. Anyway Charlie's
instructions are reasonable and certainly better than the ones you'll
find on the extract wrappers. Just remember that people who had no
concept of bacteria, yeast or sanitation were producing good beers in
the past. Most of the time small mistakes won't hurt you and only
through experience will you learn to avoid them. The best advice is
to find a system and use it for awhile. Every author has different
advice (the blow-off debate still rages on) so don't try a bunch of
different methods at first. Once you've made a few batches and know what
to expect, then you might start trying different fermentation schemes
or ways of adding adjuncts.
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