hist-brewing: Clarity questions

bjm10 at cornell.edu bjm10 at cornell.edu
Thu May 7 18:48:43 PDT 1998



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).


-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing". To contact a human about problems, send
mail to owner-hist-brewing at pbm.com



More information about the hist-brewing mailing list