Much of the flavor of beer is in suspended particles that you could filter out to pretty much any degree if you'd like. I homebrew, and I filtered a lager once and it came out beautiful, and the taste did not suffer from the filtering. I basically used a coarse filter for it, but I've heard other experienced homebrewers tell me that they have used very fine filters and the beer comes out really clear, but tasting like crap.
I buy hops from all over the world to duplicate the style of the particular beer I'm brewing as accurately as possible. If you want to get really into it, you can in many cases duplicate even the water by starting out with pure distilled and adding to it the right mineral proportions to create a replica of the water used at the brewery. There are some people who do this and there are formulas out there for water recipes. I just use good bottled water and that seems to do the trick. On 6/11/07, John Francis <[EMAIL PROTECTED]> wrote: > On Mon, Jun 11, 2007 at 10:23:55PM -0400, Adam Maas wrote: > > Cory Papenfuss wrote: > > >> of most Washington/Oregon IPAs. Beer should be clear. > > > > > > "BOOO! GET OFF THE STAGE!" > > > > > > *Light lagers* should be clear, but ales are perfectly acceptable > > > with a bit of cloudiness IMO. > > > > > > -Cory > > > > > > > IPA's also should be clear and arguably so should Pale Ales, they're the > > Light Lagers of Ale. Other Ales may be cloudy. > > > > -Adam > > I still disagree, most of the time. Just about any British bitter, and > significant percentage of other brews, had better be completely clear - > free of yeast, chill haze, etc. That doesn't mean the beer has to be > transparent and colourless, of course - stouts, mild ales, etc. can be > so dark that you can't see through them. > > A lot of bottled beers (Worthington White Shield, as just one example) > throw a sediment in the bottle (as do many home-brewed beverages). > Some people like to tip the sediment into their glass, while other > people prefer to leave it in the bottle. But cask-conditioned ales > should run clear - that's why you rack them a few days ahead of time > (and why finings are often added at the same time as the final hops). > When you see sediment in your glass, it's time to change the barrel. > > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net
