Topic: Malt Extract
We enjoyed another half pint each of the malt beer again tonight. This process seems to work best: let the beer set down a sediment and get as clear as it's going to get, which in this case is not very clear. Pour a pint into a bottle with a tablespoon of sugar, screw top on tightly and wait two days. Serve cool.

Cloudy ale is better than pure clear ale, anyway. OK, I say this after I tried to remove the cloudiness, but it is still true. First, the yeast is still swimming around, metabolizing, making esters, which are chemicals that add different flavors to the beer. Second, this cloudiness is brewers yeast, the stuff you buy from the health food store because it is high in protein and B vitamins. This is what made country ale a full meal to the medieval peasant. So cloudy ale tastes better and is better for you. I shall try to accept that and be happy with cloudy, real ale.

In every site I have looked at they all say that bread yeast, which I am using, is very weak and will produce the least amount of alcohol of any yeast available, but all I can say to that is you can't prove it by me. I had just the half pint with supper and could feel the alcoholic effect for about an hour and a half afterwards. Perhaps it is the amount of sugar I added.