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Topic: Aged beans aka Re: +frozen greens? (7 msgs / 175 lines)
1) From: gin
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love their fresh, non-pasteurized beer because, as they say, "It's alive!"
 
-- Rick<<<
that's what my wandering son said after 5 months in europe, his main squeez=
e was in london.

2) From: Pecan Jim Gundlach
On Jan 19, 2005, at 8:21 AM, AlChemist John wrote:
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greens? If 
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John,
I think aging coffee is more like maturing cheese than aging wine.  To =
do it right requires not only the right temperature and humidity but 
also the right micro organisms.  It is the latter that the producer 
keeps secret.  Although, if you had the right skills, you might try to =
recover them from some aged beans.
     Jim Gundlach

3) From: Pecan Jim Gundlach
After posting this I realized that aging wine also involves micro 
organisms.
        Jim Gundlach
On Jan 19, 2005, at 9:15 AM, Pecan Jim Gundlach wrote:
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finished greens? 
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you 
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4) From: AlChemist John
I don't think this is the case really.  More like the decomposition of 
micro organisms.  Cheese yes.  But yeasts in ageing beer and wine are all 
dead and gone to the best of my knowledge.  Even if it is the case, would 
the organisms still on the regular greens?
Sometime around 08:06 1/19/2005, Pecan Jim Gundlach typed:
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--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

5) From: Pecan Jim Gundlach
John,
I think they actually inoculate the greens before aging.  A couple of 
years ago I looked into the possibility of aging my own beans and 
concluded that it is too difficult for me to take on.
    Jim Gundlach
On Jan 19, 2005, at 12:15 PM, AlChemist John wrote:
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of 
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are 
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finished greens? 
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you 
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6) From: Rick.Farris
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this format, some or all of this message may not be legible.
Yeast in beer is only dead if the beer has been pasteurized.  The Brits =
love
their fresh, non-pasteurized beer because, as they say, "It's alive!"
 
-- Rick
 
----
1/19/2005 11:47:43 AM
Weather(0): No connection to weather service
ICBM: N 32 43' 05" W 117 10' 02"
Now Playing: Donovan - Mellow Yellow - Single - 1967

7) From: AlChemist John
I was specifically meaning beer that is aged years;  barley wines, imperial=
 
stouts, old ales, that kind of thing.  By that point, it is usually 
dead.  I have tried to culture it, and there is nothing there.  But, yes, 
fresh beer is alive and kicking.
Sometime around 11:51 1/19/2005, Rick.Farris typed:
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--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/


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