It is my site and I will do what I want on it! © 1996, yeah it is old
I am doing another beer webinar under my alter ego at Ask The Beer Guy on September 1, 2010 at 7PM PDT.
This webinar will focus on beer ingredients and won’t just be for homebrewers. Don’t feel left out if you don’t brew beer. I use this same material to teach my beers class at UNLV. That class assumes no knowledge of beer at all, and by following along all the webinars, you will gain a better understanding of beer than many professionals in the field.
The design of bottle caps and wine bottle corks have changed very little over the last 50 years and they have done their job very well indeed. Indeed they are an iconic image to the seasoned drinker, scattered about the floor and table after a heavy night on the liquor. However, with the insurgence of the screw top wine and beer bottle, the old designs are being pushed out, and are soon to be an extinct.
OK It may seem a little drab talking about it but without level measurement technology a lot of our factories and produce cannot exist! It does sound a little far fetched but every day appliances are affect by level measurement technology. From basic tools like a level switch or level transmitters these items make our factories work but in the most subtle way that no one would really notice.
I just wrote an article for http://hubpages.com/hub/Ale-and-Lager about beer. It discusses ales, lagers, classic beer styles, flaws, history of brewing and has some great videos. Also it discusses beer myths.
By Jon Griffin
This is a quick bread that doesn’t require rising and is mellowed by the yeast addition. It is the perfect way to use your spent grains. This doesn’t work with grains that are mashed (there is no sugar left, so the taste is not good) so all grain brewers are left out of this one.
1 Pkg Dry BakersYeast
1/4 Cup Warm Water (about 110°)
1 Cup Warm Milk (about 110°)
3 Cups Flour
1 1/2 Cups Spent Beer Grains
1 Tbls Baking Powder
3/4 Tsp Salt (optional)
2 Tbls Butter (cold)
