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Pastimes : Brewing, beers and the good old days -- Ignore unavailable to you. Want to Upgrade?

To: maceng2 who wrote (20)	7/21/2001 2:41:57 PM
From: greg s	Read Replies (3) \| Respond to of 123

Pearly & Tim, If I may add a bit, I have brewed beer at home in Arizona (Phoenix) for years. A couple of observations to add to Pearly's excellent comments: Ales do very nicely if brewed in winter months in Arizona (fermenting at room temp) Lagers (any time) and ales (hot months) do well if you invest in a used refrigerator with an aftermarket, external thermostat to control temp. during fermentation My experience shows that cleanliness is essential to avoid foul beer. I do sterilize religiously but rinse thoroughly. Next to cleanliness, quality ingredients are most important. You can't skimp on anything: hops, malt, grains, especially yeast (I favor Wyeast liquid varieties) Beer made from scratch (infusion mash of milled malted grains) is best (also most time consuming and most work) If you are going to use malt extracts, it is far better to use a partial mash (addition of milled malted grains) I prefer liquid extracts to dry, if you are going to use them at all A homebrewer's magazine, Zymurgy, is quite good for those with the interest. It is put out by AHA (American Homebrewers Association) aob.org Charlie Papazian has written several great books on brewing beer, from the basics to advanced topics amazon.com Home brewing is a blast, once you get the hang of it. Kind regards, greg

To: maceng2 who wrote (20)	1/19/2002 4:39:54 PM
From: Geoff Altman	Read Replies (1) \| Respond to of 123

Pearly, thanks for that basic synopsis. You've made me want to go out and learn more about the beer making process. At the time of your writing you were drinking Pilsner Urquell one of my favorite beers if it hasn't been sitting on the shelves for months. IMO aside from the Micro breweries American beer has been dead for years. Back in the old days you used to get this wonderful aroma whenever you opened a bottle. Then at some time during the 70s it seemed as if alot of the major brewing companies started changing their brewing techniques. IMO Schlitz used to be one of the finest brews in the US until they got a new and much vaunted "master brewer" now it's unpalatable. I lived in Japan from 1986-93 and was spoiled somewhat by some of their brews. Kirin was my favorite but if you buy it in the stores in the US it doesn't taste the same since it's being brewed in Canada by Molsen. Another Japanese beer of note was Orion Pils. In Japan the local beers have dates on them and start tasting nasty if they're over a month old but that wasn't a problem. If you got a bottle that didn't taste right and was over a month most bars would replace it with a newer one free. Other beers that I'm partial too are Harp, Bass, Victoria Bitters, Carlsburg,Fosters Bitters just about anything made by Molsens (Brador if it's made in Canada).