TOPIC:

"Diablo":3enbhlzy wrote: So what's the "secret ingredient" added at the end ? lactic acid ?[/quote:3enbhlzy]

Love.

"Andrew":39s6kwfs wrote: Love.[/quote:39s6kwfs]
<!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->

For all their talk,I wonder how many of the board drink guinness,or the management.

&amp;quot;johnrm&amp;quot;:bcom31a2 wrote:

&amp;quot;Andrew&amp;quot;:bcom31a2 wrote: Love.[/quote:bcom31a2]
<!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->[/quote:bcom31a2]
From their love pumps[/url:bcom31a2] <!-- s:shock: --><img src="{SMILIES_PATH}/icon_eek.gif" alt=":shock:" title="Shocked" /><!-- s:shock: -->

&amp;quot;Diablo&amp;quot;:7mk8m6nk wrote: So what's the "secret ingredient" added at the end ? lactic acid ?[/quote:7mk8m6nk]

I guess its the stuff that debars the Big G from the German Reinheitsgebot accolade.

My rumour has it that they add alginates ( sea-weed extracts ) as heading agents.

I can imagine that in the Chartreuse Distillery the head monk/distiller throws in a handfull of secret stuff. In Guiness's case for a typical batch brew it would probably be about pickup truck size addition and hardly keepable secret!!

I beleive that there is a Beoir member who was a chemist at the "Gate" - any comments??

Will

"We're fortunate with the catchment area in Wicklow that the water coming to us is soft. Harder water would have higher levels of calcium, and that's something we don't need in stout brewing"

WTF???!??? <!-- s:shock: --><img src="{SMILIES_PATH}/icon_eek.gif" alt=":shock:" title="Shocked" /><!-- s:shock: --> <!-- s:shock: --><img src="{SMILIES_PATH}/icon_eek.gif" alt=":shock:" title="Shocked" /><!-- s:shock: --> <!-- s:shock: --><img src="{SMILIES_PATH}/icon_eek.gif" alt=":shock:" title="Shocked" /><!-- s:shock: --> <!-- s:shock: --><img src="{SMILIES_PATH}/icon_eek.gif" alt=":shock:" title="Shocked" /><!-- s:shock: -->

This goes against every home brew book says about using hard water to make stout.

It would appear that it's Vartry water, not Liffey water, that's in Guinness.