My theory is his #2 consists mainly of hops & barley....and is quite puffy given the high yeast content.
Grossest reply I've read in a while... yet I have to add my 2 cents.
A beer with a lot of hops in it still only has about 2 or 3 oz in a 5 gallon batch. Malt is extracted from the barley and the stuff that's left over (spent grain) is disposed of and does not go in the beer wort (what beer is called before fermentation). The only solid stuff would be dead yeast cells which are not included in the final bottled product. The only solid that I think would actually make it into a #2 would be the stuff that causes beer $***s. The compounds that are extracted from hops actually kind of encapsulate alcohol compounds in the stomach (protecting them from being broken down so you adsorb more alcohol in your intestines). This stuff would be the only stuff that I can think of that would be in a #2. It would probably be more liquid than puffy...
Sorry to those who are reading this over their lunch break.
Thats what monks did for a long time, that's why we HAVE beer. liquid bread.
While its true that monks played a big role in beer creation in their time (and an important thing back then with poor water quality of the time) , we had beer a long time before monks, thousands of years BC even.
"There are five real good recruits in the state. We got three of them. One couldn’t get into school, and the other went to (the University of) Iowa...which is about the same thing." - Coach Johnny Orr
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Originally Posted by superman_101680 
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