Guest guest Posted September 6, 2004 Report Share Posted September 6, 2004 >Hi Heidi, >I have a background in beer brewing (homebrewer) and wanted to point >out that sugar and honey are almost 100% fermentable, but malt is >about 75% fermentable. The remaining 25% adds body to the beer and >sweetness to balance the hop bitterness. It takes about a week for >primary fermentation ( the yeast eating all the sugars) and a few weeks >for the secondary fermentation ( the yeasts eating the by-products >of the primary fermentation) During the secondary is when the flavor >starts to clean up and taste nice. > >Good luck, mike rose Yeah, I made homebrew beer for years. The problem with malt is, it is made from barley, and I can't have it anymore, it makes me really ill. Actually it was making me ill for a long time but it took awhile to figure it out. At this point though, if I drink " malt beer " my skin will itch horribly for a day, it just isn't worth it. Someday I hope to find a good source of rice malt with no contaminants and experiment ... The typical " real " beer is made with *just* yeast ... in homebrewing one goes to all this work to get rid of the LAB. Kefir beer is a different animal. The LAB work fast to make some nice flavor. The problem is, and always has been, that it also makes it go sour real fast, so it doesn't keep worth beans. That was the original reason Pastuer invented Pastuerization ... to make wine last longer! So ... my molasses beer is sweetish now. In a week it will be sourish, I have no idea what THAT will taste like. After a month or two it will be vinegar. One really doesn't have the option of a long " secondary " ferment, though I do bottle it to give it some fizz. However, the kefir bacteria have some nice effects on my internal organs, and the product tastes darn good, and it isn't much work. Someday I'd love to get back into " real " beer though, and more intricate wine (we used to make some wonderful blackberry and rhubarb wines) using good kosher yeasts. An experiment for another day ... I am curious though, do you make wine? And if so, do you do it without sulfites? Beer is usually boiled, so you don't need sulfites, but my dh has always used them for wine. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2004 Report Share Posted September 6, 2004 > Re: beer brewing > > Someday I'd love to get back into " real " >beer though, FYI, Bard's Tale Beer (GF) might be coming to Trader Joe's and/or Whole Foods on the West coast. Don't know when, but I got an email from them mentioning this. They'll probably be available on the East coast first, though. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2004 Report Share Posted September 7, 2004 >FYI, Bard's Tale Beer (GF) might be coming to Trader Joe's and/or Whole >Foods on the West coast. Don't know when, but I got an email from them >mentioning this. They'll probably be available on the East coast first, >though. Yay team! Heidi Jean Quote Link to comment Share on other sites More sharing options...
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