This is an old revision of this page, as edited by Gene Nygaard (talk | contribs) at 13:16, 13 December 2004 (more material was quoted than indicated). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 13:16, 13 December 2004 by Gene Nygaard (talk | contribs) (more material was quoted than indicated)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)"a malt that soon ferments and become slightly alcoholic." Isn't malt germinated grain that has been roasted? You would need some sugar to get alcohol. --Yak 08:57, 26 Aug 2004 (UTC)
- I've never made beer. Does one add sugar? Wetman 09:02, 26 Aug 2004 (UTC)
- no. In the germination process, the starch of the grain is changed into maltose, a form of sugar, and that is changed into alcohol during fermentation. Ungerminated grain only contains starch, no sugar. --Yak 09:09, 26 Aug 2004 (UTC)
- I've never made beer. Does one add sugar? Wetman 09:02, 26 Aug 2004 (UTC)
From the language, it appears certain that it wasn't just one paragraph quoted from the 1881 book, but the next three as well. I have assumed that to be so, and made the following changes
- moved the blockquote down
- changed Wiki header to html header
- enclosed conversion in brackets and rounded them appropriately, on assumption that they were not in original
I did not check earier edits to see if changes have been made in the quoted material. This should not be edited freely; snipping and ellipsis marks might be approriate. Gene Nygaard 13:16, 13 Dec 2004 (UTC)