On Mon, Jan 03, 2005 at 08:05:34PM +0100, Per Nielsen wrote: > Jeg har endda fået at vide af en anden mejeritekniker at der i malt findes > bakterier (sporer?), der kan overleve kogning. Men de kan til gengæld ikke > tåle alkohol.
Haa, that is interesting. I presume those bugs die as soon as there is enough alcohol in the brew - but by then they must have eaten a bit of the sugars and produced some stuffs. Perhaps stuff with taste, good or bad. Who will make the experiment and sparge with whisky to kill those beasts? And a comparative study, where the whisky is boiled first, to loose the alcohol, while keeping the tasty stuff... I'd do it myself, but even my cooking whisky is too fine for this purpose. And I am out of windows-cleaning whisky. -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
