HOMEBREW Digest #423 Wed 23 May 1990

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		Rob Gardner, Digest Coordinator

  Root Beer Recipes ("Robert J. Cordaro")
  Invert Sugar (Eric Pepke)
  Brewcraft Plastic Kegs ("William F. Pemberton")

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---------------------------------------------------------------------- Date: Tue May 22 09:13:07 1990 From: "Robert J. Cordaro" <rjc7c at boole.acc.virginia.edu> Subject: Root Beer Recipes With summer coming on I thought I'd like to try making some root beer, birch beer or sarsaparilla. This would be specially good for those times there's alot of kids over, they can have their own homebrew while the adults have theirs. I'm collecting recipes and would like to know if there's any favorites out there you'd like to share? If this has already been covered, my apologies, in any case, thanks, Rob - ------------------------------------------------------------------------------ Robert J. Cordaro Phone: 804-924-0573 Academic Computing Center Internet: rjc7c at virginia.edu University of Virginia Bitnet: rjc7c at virginia Charlottesville, VA 22903 Uucp: ...!uunet!virginia!rjc7c - ------------------------------------------------------------------------------ Return to table of contents
Date: Tue, 22 May 1990 9:17:16 EDT From: PEPKE at scri1.scri.fsu.edu (Eric Pepke) Subject: Invert Sugar Len Reed writes: > However, my Webster's, while noting that the above definition of invert > sugar is #1, lists "dextrose obtained from starch" as a number two > definition! This can't be what Dave Line intended, though, as it > conflicts with his writing. The paragraph equating invert sugar with dextrose did not originate in my brain. I quoted it directly from Dave Line's _Beer Kits and Brewing_. From it I concluded that "dextrose" is what he meant when he said "invert sugar." From what you quoted, he seems to be confusing the two meanings, so it is difficult to know what he means when he says, "invert sugar" in a recipe. Perhaps he has found no significant difference, or perhaps he just looked up "invert sugar" and copied down the definition. Most likely, large-scale British brewers use invert sugar formed by the hydrolysis of sucrose. The question is, when you walk into a British homebrew supply and pick up a bag of "invert sugar," is it hydrolized sucrose or dextrose or unknown? Does anybody know? Eric Pepke INTERNET: pepke at gw.scri.fsu.edu Supercomputer Computations Research Institute MFENET: pepke at fsu Florida State University SPAN: scri::pepke Tallahassee, FL 32306-4052 BITNET: pepke at fsu Disclaimer: My employers seldom even LISTEN to my opinions. Meta-disclaimer: Any society that needs disclaimers has too many lawyers. Return to table of contents
Date: Tue May 22 09:44:51 1990 From: "William F. Pemberton" <wfp5p at euclid.acc.virginia.edu> Subject: Brewcraft Plastic Kegs I recently saw a kegging system in one of the mail order catalogs and I would like to know if anyone out there has any experience with it. It is the brewcraft plastic 'pressure keg.' I would really appreciate any information/recommendations/etc that anyone might have with this system. On another subject; I would also like to know if anyone has had any luck with making something at home that is close to Old Peculiar. I seem to remember methods for imitating this brew were being kicked around a little while back, but I didn't really pay attention to it. If anyone could send me a recipe, or point out which digest(s) I need, it would be really helpful. Thanks a lot! +----------------------------------------------------------------------------+ |Bill Pemberton flash at virginia.edu -OR- wfp5p at virginia.edu | |(804)971-1894 +-----------------------------------------------+ |University of Virginia | Itch me, but please don't scratch me. | |Charlottesville, Va | | +----------------------------+-----------------------------------------------+ Return to table of contents
End of HOMEBREW Digest #423, 05/23/90 ************************************* -------
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