|Posted on Wednesday, October 16, 2002 - 11:53 am: |
Never go out for the night without a couple of bananas on you, you just never know when they might come in handy. It's a lot cheaper than plying some bird with Bacardi breezers and cocktails all night.
|Posted on Wednesday, October 16, 2002 - 10:44 am: |
It always, goes back to the monkeys, doesn't it??
|Posted on Tuesday, October 15, 2002 - 3:34 pm: |
So that explains those hairs on my pillow last weekend.
|Posted on Tuesday, October 15, 2002 - 1:33 pm: |
"...human genes are ~99% identical to those of the bonobo..."
And after 10 pints of lager who worries about a genetic difference of 1%?
|Posted on Monday, October 14, 2002 - 4:41 pm: |
As has been pointed out, 'closely' can still mean quite a bit of difference. We've all heard how human genes are ~99% identical to those of the bonobo, but the fact remains that we're quite different animals.
|Posted on Monday, October 14, 2002 - 2:40 pm: |
It's funny that the whole MJ grafting to hops thing came up here. Hops are the closest relative to marijuana, which was the reason for the "research" that was done to begin with. Being "closely related" doesn't mean they work together, or in the same way.
As an example, take the Thujone molecule. It is molecularly similar, or "closely related" to the thc molecule...
or so I hear.
|Posted on Wednesday, October 2, 2002 - 4:58 pm: |
Dr.O. Unfortunately I don't know how they do it, all I know is they say "made with unmalted grain" on the label and it taste good ;-). There is three versions made with different kind of grain.
|Posted on Wednesday, October 2, 2002 - 7:03 am: |
Thanks MD, I was mixing the malt and the mash.
As far as how the Sumerians figure this one out, probably by accident.
In the case of mead, it's an easy accident to happen. Someone left a pot with honey outside, it rained, and then some wild yeasts fell into it, and, bingo, you've got mead!
In the case of beer the process is more involved, but...an infinite number of monkeys typing in an infinite number of typewriters...
|Posted on Wednesday, October 2, 2002 - 6:35 am: |
I'm not Wolfgang, but let me give it a shot.
Malted grains (grains which have been germinated and allowed to dry again) have certain enzymes which can by activated at specific temperatures. These enzymes convert the starch in the grain into sugar in a process called the mash.
When malt is roasted the the enzymes are destroyed, so any beer must contain a enough plain malted barley to provide the enzymes required for the mash.
Using unmalted grains is pretty much the same as using rice or roasted malt. It provides flavor and starch but not enzymes.
The great thing about beer is that if you start with good ingredients and pay attention to sanitation you are usually successful. It may not taste exactly like what you had in mind, but it's beer and therefore good.
The big question with beer is how the hell did the Sumarians figure all this shit out?
|Posted on Tuesday, October 1, 2002 - 9:50 am: |
Wolfgang, could you expand on the making of beer with un-malted grains?
I understand that malting turns starch into sugars, which in turn are consumed by yeasts, with alcohol as a byproduct.
Do they have yeasts that consume starch? Is that possible?
|Posted on Tuesday, October 1, 2002 - 5:58 am: |
Too dangerous, you couldn't have people smoking in the silo. Boom!
Of course the name "Corn Huskers" would take on a completely different meaning. So also would corn fed beef. How about some pot roast.
I love science. :-)
|Posted on Monday, September 30, 2002 - 11:45 pm: |
|Posted on Monday, September 30, 2002 - 11:15 pm: |
All of this makes me wonder, though, that with all the frankenfoods that exist now, how come there isn't a pothead genetic engineer who's come out with "happy" corn or the like?