SC - The bottom of the bottle

[Michael P Newton]

On Mon, 13 Oct 97 08:53:45 -0600 "Stephanie
Rudin"<rudin at okway.okstate.edu> writes:
>
>     
>I have a quetion about using homerew in cooking.  One of the men in 
>our shire 
>makes a fairly good home brew (so I 'm told).  His beer generally has 
>a layer of
>stuff in the bottom of the bottle.  When drinking they just pour the 
>beer off 
>gently and then dispose of the sediment.  Would you want to keep that 
>sediment 
>when using it to cook with?  Or is it just nasty stuff that should be 
>disposed 
>of?
>
>Mercedes
>rudin at okway.okstate.edu
Being a novice brewer, I can tell you what's in the bottom of the bottle,
there, the technical name of which is trub. Trub is worn out yeast cells
and minute particles of other stuff, such as hops [or other bittering
agents]. If you were to do this {and from what I have read so far, it is
quite period}, I would ask for trub from the primary- the yeast won't be
quite as tired.
Lady Beatrix of Tanet
 
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