hist-brewing: Crystal Malt and Torrified Wheat

[PBLoomis at aol.com]

In a message dated 5/25/02 12:54:42 PM Central Daylight Time, 
ulfin at portup.com writes:

> I feel that I have never understood the role of crystal
>  well enough to identify a historical reason for its
>  invention.  Why should it make a diffence whether or
>  not you dehydrate the sacchrified grain between
>  conversion and extraction? (Well, other than color,
>  that is.)
>
    I dunno either.  I do honestly feel you get a rounder, more robust
beer with a couple of pounds of crystal, but I don't claim to understand
why.
    Scotti
    Knowledge is never wasted, nor is the time to acquire it.