On Sun, 29 May 2005 20:53:17 GMT, "dug88" <dug88@shaw.ca> wrote:
[color=blue]
>hey default
>liked your idea
>i might actually try it.
>it has good concepts to it.
>
>a few friends have diabetes.
>and they love beers.
>
>i kinda watch over them.[/color]

That's good. Beer and diabetes. I assume alcohol and carbohydrates
(other than alcohol) aren't the same. "I am my brother's keeper."

A lot of your posts I don't understand. We have a communications
problem - I only speak American English, and from your posts I surmise
(deduce) English isn't your language of choice?
[color=blue]
>well, i told one, if got too drunk again, and wentr into a coma, that he was
>just gonna be cheap boyfriend.
>[/color]
Hopefully you would have handled that better? A diabetic coma isn't
something to mess around with. The idiomatic expression here would be
"cheap date" - don't have to buy them lots of alcohol to get them
drunk (and suggestive - and into bed).
[color=blue]
>duz not believe me.
>found ciders to be a really bad idea for them[/color]

The "flavor" shouldn't matter. The carbohydrates and the speed of the
carbos might . . . I don't have diabetes, but do have hypoglycemia,
the opposite of diabetes - ingest sugar and blood sugar drops due to
over active pancreas. The effects aren't pleasant . . .

My cider from filtered apple juice was very low in carbohydrates
(excepting of course alcohol - alcohol is a carbohydrate but the body
handles it differently). Nice clean buzz for me.

From my perspective: sucrose, glucose, etc are "fast" carbohydrates
and I avoid them. Starch (rice, potatoes, beans, flour, etc.) are
things to avoid, but don't send my blood sugar plummeting the way
"real" sugar does, so I can use them in restraint.[color=blue]
>
>looking for good recipes.[/color]

Yeah, me too. I like to read them - then cook what suits me. It is
absurd, in my opinion, to get an idea of what to create, before
finding out what's available. Creating begins in the field or
farmer's market, or supermarket. Works for beer too.[color=blue]
>
>hey if i want a boyfriend, i will have him begging for it sober and not in a
>coma.
>[/color]
Can't help you there - don't want a boyfriend. but . . . in my
experience give a woman a back rub, hold her close, love her . . .
beg? -if' in you gotta beg at that point, you're fishing in the wrong
pond.[color=blue]
>
>
>"default" <default@defaulter.net> wrote in message
>news:jiou71do9rk4okbi4cbkv7808ksjk0jeip@4ax.com...[color=green]
>> On Sun, 08 May 2005 00:17:56 GMT, "4 Romeros" <4romeros@earthlink.net>
>> wrote:
>>[color=darkred]
>>>I was brewing an amber ale and accidentally put in champagne yeast instead
>>>of the ale yeast. What effect will this have on my beer? Is it toast?
>>>
>>>Thanks
>>>[/color]
>> The beer may be a little dryer than you are used to, it will still be
>> good.
>>
>> Want to up the sweetness? You could try adding some pure dextrin at
>> bottling time. That would be hit or miss . . .
>>
>> Go with what you have. With some of the sweetness gone the hops
>> bitterness may be more evident. You may find it is better than what
>> you are used to.
>>
>> Champagne yeast is frequently used in two yeast beers (rich, high
>> gravity brews). The first yeast gives the beer its character, later
>> in secondary a champagne yeast is pitched in an effort to ferment the
>> sugars the first yeast is having trouble with.
>>
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>[/color]


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