Why use non-metallic equipment?

[Anodes]

Hi - I'm very excited to have discovered this group! I've been wanting
to make my own beer/ale for some time but have found the standard
connoisseur approach somewhat daunting...and I believed it to be
unnecessary since humans have been making beer/ale/wine for thousands
of years. Looking forward to trying some of these recipes.

Why do I need to use non-metallic saucepans or spoons? Does the cream
of tartar react slightly with metal? Have you tried metallic cookware
and found the starter recipes to fail? The only non-metallic pan I
have is nonstick-coated metal, which I presume will work.

Also, I have citric acid on hand but not cream of tartar (though I can
easily pick some up)...how much citric acid would I use for the
starter recipe found here:
http://yankeeharp.googlepages.com/starter.html

I really like the idea shared by Charlotte here (http://
www.angelfire.com/ct2/yankeeharp/beer/index.blog/1235691/ale/), where
she talks about having an 'eternal' beer brewing. That is the approach
I'd like to take. I have some corn syrup, some barley malt syrup, but
no yeast (at present - just ordered some ale yeast), so if anyone can
point me toward simple step-by-step instructions for an 'ongoing' beer
from start to finish that would be great. If not I believe I can
puzzle it out from what I've found so far.

Thanks!

[Charlotte_0'Neil]

On Aug 16, 1:01 pm, Anodes <jjs...@gmail.com> wrote:

<< Why do I need to use non-metallic saucepans or spoons? >>

Because the acids formed during the ale-making process could dissolve
some of the metal into your beer which would not be healthy for you to
drink. It's also possible the metal could interact with the ale and
affect the taste.

<< Does the cream of tartar react slightly with metal? >>

Yes. Cream of tartar is an acid.

<< Have you tried metallic cookware and found the starter recipes to
fail? >>

No, I never use metal cookware for health reasons.

<< Also, I have citric acid on hand but not cream of tartar (though I
can easily pick some up)...how much citric acid would I use for the
starter recipe found here:
http://yankeeharp.googlepages.com/starter.html >>

I think there's a health reason why I do not include citric acid as an
ingredient, but I can't remember what it is. You can substitute lemon
juice if you don't have cream of tartar.

<< I really like the idea ... about having an 'eternal' beer
brewing....if anyone can point me toward simple step-by-step

instructions for an 'ongoing' beer from start to finish that would be
great.>>

Check out my page on making ale by the bottle. If you look at the
picture of bottle of ale, it has about 1/2" of ale in the bottom. The
directions refer to pouring starter into the bottle, cos I aim the
directions at a first-time brewer, but for myself, I just leave the
1/2" of ale in every bottle when I pour it out, and then I don't even
have to wash the bottles -- just start the next bottle with what was
left in the old bottle. You may be able to adapt some of it to what
you want. Here is the URL:

http://windintheroses.googlepages.com/ale#By_The_Bottle

Btw, once you get rolling on a never-ending brew, it is extremely easy
to do. I mostly just make the sugar syrup ahead of time to have it on
hand -- that's the only time-consuming part -- and for the liquid,
when I make herbal teas, which is once a day, I just make a lot bigger
pot of tea than I need and then pour it into the almost-empty ale
bottles when it's cool. Then you just have to wait till it's as brewed/
alcoholic as you want it and that's all there is to it. I think I
really only spend about a minute a day to have all the ale on hand
that I want.

Best wishes,
Charlotte

[Anodes]

Very helpful, thanks Charlotte. I will be having my first go at this
in a few days.

Do you find much difference between using regular sugar syrup vs.
invert syrup or have a clear preference? Seems like the latter keeps
longer.

Your webpages are very informative and straightforward. I did notice
several links that didn't work (looks like they were pointing toward
files on your computer rather than web addresses)...I can details
these in an email if you like.

Looking forward to trying some kimchi too;).

[Charlotte_0'Neil]

I prefer the taste of invert sugar syrup, rather than plain sugar
syrup. Also, the invert sugar syrup has glucose and fructose in it,
which is easier to digest and therefore less likely to get into your
blood as sugar which is bad for you in a lot of way. Supposedly,
because glucose and fructose are simple sugars that the yeast don't
have to break down, it should also ferment better. I haven't really
noticed that much difference, but then I almost always use invert.

The invert sugar both looks and tastes a little like maple syrup -- if
you sat down and drank both maple syrup and invert sugar syrup you
could tell the difference, but if I gave you invert sugar syrup with
your pancakes and didn't say a word, you probably would not suspect it
was just sugar and not maple.

Yes, please do email me any broken links. I would appreciate it.

Thanks for all your kind words about my sites. It's always good to
know someone is getting something from them.