SC - The bottom of the bottle

[Robert Beaulieu]

Michael P Newton wrote:
> 
> 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




	MiLady Beatrix of Tanet


	In cooking you may, for most recipe, use the full botle includingd the
sediments...

	In some you could indeed use the sediment of the primary
fermentation...

	Both are a very good source for some kind of vitamin being compose
primarely of yeast (with some protein (mainly albumin), but depending on
the particular brew they could also be fairly bitter, and include other
componebts.
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