On Thu, Jan 16, 2003 at 07:56:03AM +0100, [EMAIL PROTECTED] wrote: > Varmebehandlingen er ikke kun for at udryde > u?nskede organismer, varmebehandlingen > deaktivere ogs? de naturligt forekomne > sukkerspaltende enzymer, som er i honningen. > Det er derfor, at man med tils?tning af > honning kan styre, om man vil have en s?d > eller t?r ?l.
Hmm, this goes against of what I have read. I have learned that honey consists of almost purely fermentable sugars, and thus will lead to a drier beer. Maybe we both are right, and there is just a degree of difference - if honey contains loads of fermentables but a bit of unfermentables, then timing of the heating may produce a drier beer than without honey, but the degree of drying can be varied. It all depends on how much non-fermentables there are in honey. Anyone have any hard facts? -H -- Heikki Levanto [EMAIL PROTECTED] "In Murphy We Turst"
