HOMEBREW Digest #4799 Tue 05 July 2005

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  Re: Real Candi "Sugar" (Travis Dahl KE4VYZ)
  re: Source for SS pipe and connectors (John Schnupp)
  Food Grade Tubing ("A.J deLange")
  Finally brewing again (Beaverplt)
  Candi Sugar/table sugar (Jerry Pierro)
  Re: Beer stores in Houston (Jeffrey Byers)

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---------------------------------------------------------------------- Date: Thu, 30 Jun 2005 23:53:37 -0400 From: Travis Dahl KE4VYZ <dahlt at umich.edu> Subject: Re: Real Candi "Sugar" Randy Mosher explains to us how the Belgian brewers are probably referring to more of a caramel syrup when they talk about candi sugar. This begs the question of what is the closest equivalent to _that_ on this side of the pond? (Lyle's Golden Syrup?) Is it possible to make some up? Would you work like you were going to make caramel and just stop before it solidifies? (Based on my developing understanding, it's not just invert sugar.) Travis Dahl [1.8, 98.3] Apparent Rennerian A.K.A. A2, MI Return to table of contents
Date: Thu, 30 Jun 2005 20:56:25 -0700 (PDT) From: John Schnupp <johnschnupp at yahoo.com> Subject: re: Source for SS pipe and connectors Craig Wheeler asks, >I've got some spending money and I am looking at jumping into RIMS. I'd >like to make the heating chamber out of stainless steel, but the only >source for materials that I have found is McMaster-Carr, and the total >for just the pipe and fittings I would need is over $175! Does anyone >know of a better source for SS pipe and fittings? Why SS? As you are discovering it can be expensive. It's also tough to work with and requires special welding (read more expense). Why not copper. Cheaper, easier to work and joining pieces is a simple solder connection. In fact there's probably a bigger variety (or at least easier to find) of fittings in copper than SS. You might also consider brass, but there is the lead concern. Lead is added mainly as a lubricant. It is possible to remove the surface lead. Search the archive for the technique. Personally, I think SS is over rated for the home brewer. John Schnupp, N3CNL Blue Moon Hombrewery [560.2, 68.6] Rennerian Georgia, VT 95 XLH 1200 Return to table of contents
Date: Fri, 01 Jul 2005 12:17:00 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Food Grade Tubing The main danger/problem with non food grade tubing is that plasticizers will be leached out of by heat and your beer will wind up tasting like plastic. Another danger is that non food grade tubing will become so soft when hot that it slips off ferules and sprays you with hot water (it's happened to me). A secondary problem associated with this is that it is so soft that the slightest curvature will kink it obstructing flow (raising the internal pressure and increasing the probablility of it coming free if not well clamped). Food grade tubing is a high silicone content rubber cleaned throughly of plasticizers and often reinforced with braid. It will withstand temperatures well above boiling and pressures of over 100 psig. It will not impart flavors to even boiling water passing through it. All this is why it costs sround $7 a foot (half inch ID) but how many feet do we typically need? A.J. Return to table of contents
Date: Fri, 1 Jul 2005 12:30:56 -0700 (PDT) From: Beaverplt <beaverplt at yahoo.com> Subject: Finally brewing again Hi all, After a 3 year forced haitus while remodeling my home I am back brewing again. I barely had my sink for cleansing and sanitizing in place when I had the pot on the stove. SWMBO graciously allowed me to upgrade her stove to a commercial gas stove. It sure makes the process easier. I have a couple of questions for the group. 1. I brewed a recipe out of Charlie Papazian's book called Propensity Pilsner. It's supposed to be a bit of a knockoff of Pilsner Urquel. My result, while very tasty, is nothing like PU. Has anyone else tried this recipe? I followed the recipe with one exception. I steeped the grain at 154f for an hour instead of adding it to cold water and bringing to a boil. Could that have changed the result? 2. I also brewed a clone recipe of New Glarus Belgian Cherry. I just racked it off the cherries into another carboy. I tasted it and it tastes a bit bitter even though I used the cherries they recommend. Has anyone tried this recipe? Can I sweeten it at this late stage? 3. Last but not least. Has anyone in the Wisconsin area have tickets available to sell for the Great Taste Beer event in Madison in August. SWMBO was supposed to send in for the tickets and forgot to put it in the mail. Private replies would be great. It's great to be back!!!!!!!!!!!! Jerry "Beaver" Pelt Return to table of contents
Date: Mon, 04 Jul 2005 07:19:20 -0400 From: Jerry Pierro <worthawg at comcast.net> Subject: Candi Sugar/table sugar I have used candi sugar and regular table sugar in my belgians and have noticed no difference "FOLLOW YOUR NOSE" jerry Return to table of contents
Date: Mon, 04 Jul 2005 22:32:01 -0500 From: Jeffrey Byers <jbyers at yakfarm.net> Subject: Re: Beer stores in Houston Peter, Not to change the subject but have you tried Grape Vine Market right there in Austin? http://www.grapevinemarket.com Their beer selection is pretty good. jefe - ------- Greg's virus checker didn't find this one either. Return to table of contents
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