>From your "sacrifice theory" a new definition arises as well as some interesting deductions.
DEFINITION: Beer gone bad is suited for gods and is consequently termed 'god beer' Beer not gone bad is suited for us "mere mortals" and is consequently termed 'good beer' DEDUCTIONS: 1) The reason that beer turns out bad must be divine intervention (so that they get a larger share of the pie (or keg)). 2) Good beer is a result of non-divine or possible "devilish" intervention (I'm not sure the various abbey breweries will support my view). 3) People brewing Lambic beer have their divine connections in place. /Peter Sandager -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Heikki Levanto Sent: Montag, 29. August 2005 12:38 To: Frank Lund Cc: [email protected] Subject: Re: [Brygforum] Kan en sur øl blive glad igen? On Sun, Aug 28, 2005 at 11:28:27PM +0200, Frank Lund wrote: > Jeg havde en øl, der blev sur (mælkesyreagtig) efter den halve fustage > var tømt. En anden fustage med samme bryg var helt fin, så jeg antog, > at det måtte være skidt i den første fustage, der var problemet. > Nå, men jeg lod den stå og her til aften ca. 2 måneder efter, ville > jeg lige smage på den sure øl m.h.p. at bruge den i.f.m. at jeg skal > fortælle nogen om hvordan man brygger øl og bl.a. hvad der kan gå > galt. Men ØV! Da jeg smagte på den, var den ikke sur mere. Nu smager > den helt fint. > Hvordan kan det nu være? > Hvis sur øl kan blive godt igen, så tør jeg ikke tænke alle de liter > øl jeg har hældt i kloaken, som måske bare skulle have stået i to > måneder. 8-O I haven't heard of beers repairing themselves, but who am I to say what tricks a clever beer can play on you. Is it possible that you had good beer in the keg, but that you had an infection somewhere in the line after the keg? I have noticed that if I have a keg on tap for too long, the first glass tastes different from the next ones. Oftentimes I sacrifice a glass to the beer gods, just to be sure... In my setup, the tap is at room temperature, whereas the keg (and most of the line) is in a fridge, in much colder temperature... -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED] _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED]
