hist-brewing: Greetings!

Bob Skilnik toddlintown at mediaone.net
Tue Jun 13 18:29:35 PDT 2000


If you like beer & brewery history,
come to www.chicagobeerhistory.com

Bob

Robert P Davis wrote:
> 
> Unto the denizens of the Hist-Brewing list, from Lord Robert fitz Thomas
> de Vallon d'Fer, most hearty
> 
> Greetings!
> 
> Gosh, but this is neat.  Love the traffic.  By way of introduction -- I
> am an avid homebrewer, having made some few dozen batches of beer, ale,
> and mead.  I am also a brewer by trade, working as Apprentice brewer at a
> small brewery in Easton, PA.  (Yes, I still brew at home.)
> 
> To Joel Plutchak -- Thanks for the data on Saint Bibiana.  Quite
> interesting.
> 
> To Elspeth Fraser Dowglas (and regarding the reply from Crystal A. Isaac)
> -- You could also try malt extract or gyle from a freshly-brewed wort to
> prime.  Reconstitute and boil for 10 minutes 1.25 cups dry malt extract
> in a quart of water; add this to the bottling bucket like any other
> priming sugar.  IMO, it gives a quite pleasant mouth-feel.  The use of
> gyle (unfermented sterile wort) to condition (krausen) finished beer can
> be complicated, and is often unpredictable; consult Papazian for an
> easy-to-understand explanation.
> 
> Just my 2p; enjoy!
> 
> [lurk mode ON]
> 
> Pax,
> 
>         -RfT
> 
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
> Real World: Robert P. Davis, Brewer& Historian.
> SCA: Robert fitz Thomas, Scribe &  Man-at-Arms.
> My Motto: Stercus, stercus, stercus, moriturus sum!
> 
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-- 
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