hist-brewing: Clarity questions

[bjm10 at cornell.edu]

On Thu, 7 May 1998, Chad Osborne wrote:

> 	First, I am making a batch of ale using a lot of adjuncts (molasses,
> baker's chocolate, and a few other odds and ends.)  I don't have the

> "cloudy," (which to me implies an uneven kind of haze) but simply opaque
> (much like VERY dark chocolate milk, with yeast settled on the bottom.) 

What does it look like if you dilute it tenfold in water?  I've got a 
malt-and-molasses imperial stout that is pretty resistant to light, but 
it's clear when diluted.


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