hist-brewing: Clarity questions

[bjm10 at cornell.edu]

On Thu, 7 May 1998 daleron at pacbell.net wrote:

>   The dilution trick sounds good too.  If it is hazy, it may be from the
> fats in 
> the baker's chocolate....

If that's the case, age it, and age it well.  The semi-active yeast can 
turn fatty acids into nice flavors, given a long enough time (and 
not-too-high temperatures).


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