[Chemin-noir] Brewing Class
pookyloves at gmail.com
Tue May 13 22:04:07 PDT 2008
We who enjoy elixirs are quite thankful for your artistry.
On 5/13/08, Miles Grey <Kahn at west-point.org> wrote:
> Just wondering if anyone will be attending the class this Thursday, and
> which part of the class you're interested in. I'll be running down to High
> Gravity on Wednesday to pick up some supplies (The Brew Shop in OKC didn't
> have the mead yeast I want to use), and the answers will affect what I buy.
> I've already decided to buy three additional types of yeast in order to
> conduct additional experiments with mead. In addition to the boiled vs
> pasteurized worts, I will also be preparing three one-gallon test batches
> (pasteurized). I'll pitch a different yeast into each. If possible, please
> let me know by 5 PM on Wednesday, 14 May. That's tomorrow evening.
> In Service,
> Miles Grey
> wort: The unfermented liquid which, through the addition of yeast, will be
> fermented into beer or mead.
> Chemin-noir mailing list
> Chemin-noir at lists.ansteorra.org
More information about the Chemin-noir