Subject: RE: Homebrew Digest #214 (July 29, 1989)
Date: 1989-07-29 20:14:00 GMT
Florian Bell writes:
>Recently, I tried to bring back a 1-liter bottle of scotch from
>England. When I got to Portland, I was really hassled about it. They
>even made me open the bottle and let them smell it! On the other hand,
>when I took a half case of beer back to a friend in Oklahoma, the
>security wanted to know what was in the carry on. I said, "A whole
>bunch of beer." They let me through without hassle.
Well, that tells you where Oklahomans priorities lie. The four most
important things in Oklahoma are
Disclaimer: I live in Oklahoma. :-)'s implied.
Gary Benson, writes:
>about 1 week at 40 degrees, then bottled. Now, after 1 month in the bottle,
>there is a distinct sour component to the taste. Any ideas why? It was an
I'd say that the beer is sour for the same reason sour dough bread is: wild
yeasts. I don't know how they would have got in, not being knowledgable about
lagering. Were you using open fermentation?
>the 65 - 70 degree period I somehow got an infection? This is not a "cidery"
>taste, just sour.
Patrick T. Garvin
in the Society: Padraig Cosfhota o Ulad / Barony of Namron, Ansteorra
email@example.com / ptgarvin@uokmax.UUCP
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