« on: December 10, 2013, 10:51:24 PM »
How come his is the only name I recognize?
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I make one called Kiwi Pale Ale that uses Nelson Sauvignon, Motueka, Sticklebract, Southern Cross and Pacific Gem all at various times. It's very good although it may seem a bit busy to some.Hi there,
I just picked kiwi's in me garden last year and made wine of it. Much worse than beer (i know I'm a sinner
So this month I've to pick them agaain and I'm interested in your Kiwi Pale Ale recipe. Would you share it with us?
greetings from Holland
From pg 48 of the Draught Beer Quality Manual
Testing for “Beer-Clean” Glass
Beer poured to a beer-clean glass forms a proper head
and creates residual lacing as the beer is consumed.
After cleaning, you can test your glasses for beer-clean
status using three different techniques: sheeting, the
salt test, and lacing. Let’s review each technique.
1. Sheeting Test: Dip the glass in water. If the glass is
clean, water evenly coats the glass when lifted out of
the water. If the glass still has an invisible film, water
will break up into droplets on the inside surface.
2. Salt Test: Salt sprinkled on the interior of a wet
glass will adhere evenly to the clean surface,
but will not adhere to the parts that still contain
a greasy film. Poorly cleaned glasses show an
uneven distribution of salt.
3. Lacing Test: Fill the glass with beer. If the glass is
clean, foam will adhere to the inside of the glass in
parallel rings after each sip, forming a lacing pattern.
If not properly cleaned, foam will adhere in a
random pattern, or may not adhere at all.
Never heard of it, but I just spent a few minutes reading about it. I guess I've been missing out.
Never cloned any sheep, but I did find some rubber boots on sale on Black Friday!