HOMEBREW Digest #4798 Thu 30 June 2005

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  Re: chang'aa kills 49 Kenyans / beet sugar ("Greg 'groggy' Lehey")
  Re: sugar: beet or cane ("Peter A. Ensminger")
  Re:Food-grade glue/sealer (Jim.Cairns)
  Re: invert sugar/candi sugar (Jeff Renner)
  RIMS systems ("Peed, John")
  Food-grade ("Raymond T. Gaffield")

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---------------------------------------------------------------------- Date: Thu, 30 Jun 2005 13:29:35 +0930 From: "Greg 'groggy' Lehey" <grog at lemis.com> Subject: Re: chang'aa kills 49 Kenyans / beet sugar On Wednesday, 29 June 2005 at 0:49:56 -0400, Peter A. Ensminger wrote: > > [[ Greg - What's up with your strange signature "The virus contained in > this message was not detected." ? ]] It's a joke. Well, it's a take-off of messages that certain virus checkers attach to messages; there's no reason to believe that the message is genuine. Greg - -- The virus contained in this message was detected, quarantined and beaten to death by Norton AntiVirus. Finger grog at lemis.com for PGP public key. See complete headers for address and phone numbers. Return to table of contents
Date: Thu, 30 Jun 2005 01:29:42 -0400 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: Re: sugar: beet or cane In HBD#4796, I said that American table sugar was derived from sugar cane. In HBD#4797, Paul Edwards said "Much of the table sugar sold in the US is beet sugar. Unless it says "cane sugar" on the bag, it's probably beet sugar." Is American table sugar from cane or beet? Domino, the most popular brand in the east coast (USA) is made from cane. See: < http://www.dominosugar.com/products/granulated.asp >. But most sugar manufacturers do not say whether their product is from cane or beet. A quickie web search indicates that about half of 'our' sugar is from cane and half from beet. Apparently, Paul and I are about equally right/wrong. See: #1] www.washingtonpost.com/wp-dyn/content/article/2005/06/ 06/AR2005060601803_pf.html #2] www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/ archive/1999/03/31/FD91867.DTL #3] www.in-forum.com/specials/sugarbeets/ index.cfm?page=articles&id=43982 What would I put into my own Belgian-style beers? Generic granular sugar from the supermarket. Doesn't matter whether its from cane or beet. I like my local HB supplier, but no way will I spend $4/lb on his "Belgian candi sugar". Sincerely, Peter A. Ensminger Syracuse, NY http://hbd.org/ensmingr/ Return to table of contents
Date: Thu, 30 Jun 2005 09:08:23 -0400 From: <Jim.Cairns at mt.com> Subject: Re:Food-grade glue/sealer Any pure silicone RTV is considered food grade. I use a general purpose off the shelf generic silicone RTV. Straight from Home Depot. Sorry I can't remember the brand but it is easy to find. Just make sure it states that it is 100% silicone. There are some RTV's out there that have fungicides in them that are very toxic. FYI...the FDA's definition of a food grade RTV is one that is 100% pure virgin silicone RTV (Room Temperature Vulcanizing) that is capable of withstanding SIP (Sterilize or Steam In Place) temperatures. Return to table of contents
Date: Thu, 30 Jun 2005 10:15:52 -0400 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: invert sugar/candi sugar "Peter A. Ensminger" <ensmingr at twcny.rr.com> wrote: > American table sugar, which in most cases comes from sugar cane. Actually, that isn't true. A bit more than half of US sugar production is from beets (much of it grown in Michigan's "thumb"). See http://www.fsa.usda.gov/AO/epas/dsa/sugar/TABLE05AUG04.pdf Of course, production isn't the same as consumption, but I suspect they are similar. I don't know if it makes any difference in the final product, be it beer, baked goods, or your morning coffee, but beet sugar has a slight coarse, earthy smell to it, whereas cane sugar smells cleanly sweet. Jeff - --- Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu "One never knows, do one?" Fats Waller, American Musician, 1904-1943 ***Please note new address*** Return to table of contents
Date: Thu, 30 Jun 2005 07:58:46 -0700 From: "Peed, John" <jpeed at elotouch.com> Subject: RIMS systems To Craig, who wants a RIMS system: I don't know of a better source for SS pipe and fittings, but I know of a better RIMS system design - check out Dennis Collins' heat exchange system - http://sdcollins.home.mindspring.com. I used a manually controlled, gas-fired heat exchange system for years, but recently Dennis upgraded me to his system. You won't be looking at $175 items, and it's much easier to construct than a direct-heating system. It heats the wort indirectly, without any danger of scorching or contamination. It's cleverly and thoughtfully designed, and quite flexible - Dennis built nice 2 x 4 stands for his system, whereas I have a simple stand for my mash tun and just perch the heat exchanger on a corny keg next to it. I hate to see anyone go to the time, trouble and expense of building a somewhat rigid direct-heating system when a simpler, more elegant solution exists. I highly recommend the HERMIT system. And by the way, you might want to check out his hop screen too - its performance is AWESOME! John Peed Oak Ridge, TN Return to table of contents
Date: Thu, 30 Jun 2005 22:11:03 +0200 From: "Raymond T. Gaffield" <raygaffield at mac.com> Subject: Food-grade This discussion concerning"Food-grade glue/sealer" made me wonder, what are the dangers/problems with using non-food grade materials.?I have some sparging tubing from the hardware store that probably is not food grade. Is this dangerous to use for sparging ? Thanx, Ray Gaffielda Return to table of contents
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