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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Rob Gardner, Digest Coordinator

Contents:
  Re:Limes Lemons Lights (John Coughlin)
  Irish Moss Questions (rogerl)
  Re:  Homebrew Digest #70 (February 07, 1989) (Paul Perlmutter)

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Date:     21 Feb 89 07:47:00 EST
From: John Coughlin <John_Coughlin%RMC.BITNET at CORNELLC.ccs.cornell.edu>
Subject:  Re:Limes Lemons Lights

In Homebrew Digest #82 a.e.mossberg writes:

> Light makes beer skunky. Sunlight or artificial, direct or indirect, light
> will have an effect on beer.  You should keep beer out of light as much
> as possible. ...|

I  store my beer in a refrigerator,  and it always tastes fine.  I guess
that proves once and for all that  the  little  light *does* go out when
you close the 'fridge door  8-).

John Coughlin, BULL Kingston        (613) 541-6439       <JC at RMC.BITNET>

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Date: Tue, 21 Feb 89 09:15:26 EST
From: rogerl at Think.COM
Subject: Irish Moss Questions

>From Digest #79 and #80:
>> I added 1/2 teaspoon Irish moss to the boiling wort for the first time. 
>> I did detect a faint taste that I couldn't identify. It tasted like it 
>> might be from the moss. It was something that concerned me when I added it.
>> The taste may be from the three stage hopping I used, with Tettnanger at
>> zero minus ten and Saaz at the last minute. Whatever it is it will have
>> mellowed out by the end of secondary, I'm sure.
...
>Assuming, though, that it's not the Saaz hops, lets talk about I.M.
>I've been meaning to ask about it myself.  I use it in my grain beers;
>it's suppossed to improve the kettle break.  It's so cheap I use it
>even though I'm not convinced that it's doing anything.  But if I felt
>it were doing harm....

I did not use Irish Moss in the beginning, and found that the brew
either was permanently hazy or took a very long time to clear.  Even
then it get would chill hazed.  Since I've started using Irish Moss the
problems have all but disappeared.  As a point of reference I do
partial grain brewing with extracts.  I only use about 1/4tsp. per 5
gallon batch and have not noticed much if any flavor changes.  This
may also be because I use it all the time now.  Also I've used as much
as a full tsp. from time to time.  Again with out noticeable flavor
changes.  Also I make sure it is *boiled* for at least 10 minutes and
usually not more than 15 minutes.  This will also minimize any added
'flavor' from the moss.  I've found it to be a big win over all.

Roger Locniskar
old two liner:
Does beer make you schmart?
No, but it made Budweiser!

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Date: Tue, 21 Feb 89 21:30:05 mst
From: Paul Perlmutter <paul at hppaul>
Subject: Re:  Homebrew Digest #70 (February 07, 1989)

I have recently seen advertisements about the new Miller "draft" beer.
I assume they identify "draft" with non-pastuerized.  What is the
proper meaning of "draft".  

BTW, is the Miller draft beer any better than the standard Miller?

Also,  what is "dry" beer that the Japanese seem to enjoy?

Paul Perlmutter

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