Subject: Clinging yeast; imported/expensive malts
Date: 1988-12-28 16:52:00 GMT
About the yeast sticking to the sides of a bottle: one possibility (apart
from the surface and/or composition of the glass itself) is debris clinging to
the interior surface of the glass. Such is not necessarily a contaminant; it
is possible to kill off a contaminant when sterilizing but still have material
remain (example: dishes which have undergone steam cleaning, but still have
some residue on them). Thus, the beer wouldn't spoil, but the yeast would
have something to cling to. Another manifestation of this same situation is
the way brew or soda will foam up to excess in a dirty glass, or one with some
sort of film inside it.
As to Rob's comments and questions in the Dec. 28th digest: firstly, brands
certainly *can* make a difference. For example, I tried Geordie's products
because literally _everyone_ I met who used them swore by them. Now, I tout
them just as enthusiastically (try their Yorkshire Bitter-- *trust me!*) I
learned very quickly that imported malts are worth purchasing. Their quality
and flavor do tend to be superior. Of course, we all know that one can never
duplicate _exactly_ a given beer; there are too many environmental variables
beyond our control.
Price/performance ratios, it seems to me, are largely related to personal
satisfaction. If I **REALLY** like a certain malt, then spending extra money
will probably be worth it to me, even unto $20 per can. I might have to make
it an occassional, special treat (and you can bet _no one_ else would get a
bottle...), but it _would_ be worth it to me.
In point of fact, I have put as much as $30.00+ into a single 5-gal batch; and
oh, my! it was a brew beyond compare... So, like one of the famous
philosophers of Rome (I forget which), I counsel "all things in moderation--
including moderation!" This occassionally means financially, too! |-) |-)
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