Date: 1989-07-06 12:46:00 GMT
I support the conclusions with regard to the resilience of
homebrewing. It is easy (with emphasis on the "easy") to make very
drinkable brew using the guidelines in Papazian's book. To put
things in perspective, beer and ales were (and probably, still are)
brewed without chlorax, without hydrometers, and without even
thermometers for at least seven centuries in Europe. Similar
fermentables have been brewed in parts of Asia and Africa without
fancy equipment for even longer. I hope that any beginning brewer
would not feel intimidated by any of the scientific or quantitative
data. Guidelines for sanitation, etc are just that...guidelines.
The most important aspect of the craft is doing what works for
you....have fun....keep it clean.....and RELAX, HAVE A HOMEBREW.
ERIK A. HENCHAL
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