HOMEBREW Digest #5485 Fri 16 January 2009

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  In-Line Oxygenation ("Jeff Hewit")
  beer wordle (Rick Allison)
  candi sugar redux ("Larry")

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---------------------------------------------------------------------- Date: Tue, 13 Jan 2009 23:13:14 -0500 From: "Jeff Hewit" <bippoj at gmail.com> Subject: In-Line Oxygenation I am planning on adding in-line oxygenation to a system that pumps wort from the kettle/chiller to the fermentor. I was planning on adding the oxygenation device to the outflow of the chiller - before the pump. However, I am wondering if introducing air bubbles to the wort will interfere with the action of the pump. Is this something I should be concerned about? I will appreciate any ideas from those of you with more knowledge of hydrodynamics. Thanks. Return to table of contents
Date: Wed, 14 Jan 2009 14:27:21 -0800 (PST) From: Rick Allison <geobrewer at yahoo.com> Subject: beer wordle Please enjoy a wordle I created: www.wordle.net/gallery/wrdl/438371/Beer Thanks Rick in Colorado long time lurker Return to table of contents
Date: Fri, 16 Jan 2009 09:11:31 -0500 From: "Larry" <larrymax at bellsouth.net> Subject: candi sugar redux Thanks to Matt and to those who replied via email to my question about candi sugar. Good information from all regarding the question of exactly what is candi sugar, but I'm afraid nobody's been able to answer my main question. Matt's reply (not to pick on you) says, "to brew with standard Belgian ingredients, brown sugar is out." My main question, though, is whether the packaged sugar product that's brown in color, labeled "candi" sugar, and is as widely available to Belgian household consumers as the produced labeled "brown sugar" is to those in, say, the US, is in fact the type of sugar that is among the "standard Belgian [brewing] ingredients," or is it merely the same thing that we in the US call "brown sugar" (that is, the brown color owes to some amount of beet molasses). No Belgians or those in neighboring countries reading HBD? I realize that homebrewing is not very popular in Belgium, but I was hoping somebody might know firsthand what I was talking about when I described the sugar I saw in the supermarket. I'd really like to start by knowing what the word "candi" signifies. Belgians speak French and Flemish, and as far as I know, "candi" does not per se mean "sugar" in either language or refer to the color brown. So, just what DOES the word "candi" signify? Does it originate from a reference to a type of sugar used in candy, or perhaps to its use as a sweet candy-like confection to top pancakes and things with? Bottom line to question: Is the bag of brown-colored sugar that is found in ordinary Belgian supermarkets and in the kitchen cupboards of Belgian households in fact the type of sugar that is among the "standard Belgian [brewing] ingredients"? As a final note, I AM going to brew with it and see what happens. Of course, since I have never brewed an abbey style, I have nothing to compare it against and will not really be able to attribute undesirable flavors to the sugar alone. Larry Return to table of contents
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