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  • From: Clansgian AT wmconnect.com
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Meatless recipes, was Soy foods
  • Date: Sun, 18 May 2008 22:54:44 EDT



> By the way, upon both Internet and personal basement research I have
> concluded that beer, some beer, especially high voltage beer, does in
> fact not only keep, but improve with age.
>

Beers brewed with bottom fermenting yeast and have very little residual carbs
and proteins in the wort do seem to just keep improving.

Last time I malted some wheat (soft winter wheat which has a high starch to
protein ratio) and made some pretty good wheat beer, but it was
characteristically cloudy and I didn't expect it to keep well. I didn't
experiment, why
take chances?

Small batch home brews ferment in less than six days and are ready to drink
beginning three weeks after that. I've found (when I mislay a few bottles)
that one year or even two years is as good as six weeks. Some beers will go
down
hill after that. The clearer and lighter ones won't.

I ran across a half gallon bottle of mead I made fifteen years ago and
mislaid. I may keep it a bit longer. Probably mislay it again and come
across it
fifteen years from now. </HTML>




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