tag:blogger.com,1999:blog-8909629.post3986139046499942449..comments2007-05-01T13:14:21.890-07:00sakithttp://www.blogger.com/profile/15712539018679192781noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8909629.post-52801669432586999162007-05-01T13:14:00.000-07:002007-05-01T13:14:00.000-07:00Love the post. I hope my pictures are half as good. Now to get them upload them somewhere.<BR/><BR/>Since you asked me to double check your beer info... It's all correct up until step 4 in the pouring directions. The mechanics are correct the but the reason is off. :-) The last bit of beer is swirled in the bottle in order to stir up yeasts that have likely settled to the bottom and to work up a good head (~1 inch). The secondary fermentation is the active yeasts that continue fermenting in the bottle, sometimes called "bottle-conditioned" in the States. Also, Victory's Golden Monkey is a great US beer that is bottled with yeasts, but it's really an example of Belgian style brewing. I'm having trouble coming up with a good US hefewiezen other than Long Trail's that you mentioned, Trader Joe's Hefeweizen is decent and might be easier for many people to find. http://www.beerlabels.com/labels/labels.pl/4039/trader-joes-bavarian-style-hefeweizen.html <BR/><BR/>-RAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8909629.post-92125952146102848472007-04-24T06:11:00.000-07:002007-04-24T06:11:00.000-07:00sakey!!! great post although I must say I really can't wait to see your post from istanbul!!!! have so much fun!Drakehttp://www.blogger.com/profile/13260725301545223985noreply@blogger.com