hist-brewing: smoked porter/temp

Tannim twombly_marty at hotmail.com
Thu Apr 26 16:28:51 PDT 2001

since you will not be using a thermomiter(sp). i have come across reff of
using animal fat to monitor temp

here is clip from there recipe for a heather ale
Heat very slowly, over 3 hours, until warm. Do not allow the temperature to
go above 70 degrees centigrade - the use of a small piece of fat (animal or
vegetable) will indicate the temperature:

solid = cold, runny = warm, small beads = too hot.

If it gets too hot remove from heat and mix until cooler. Mix every half
hour, removing the fat with a spoon each time whilst mixing

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