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HOMEBREW Digest #0423
This file received at Mthvax.CS.Miami.EDU 90/05/23 03:10:20
HOMEBREW Digest #423 Wed 23 May 1990
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
Root Beer Recipes ("Robert J. Cordaro")
Invert Sugar (Eric Pepke)
Brewcraft Plastic Kegs ("William F. Pemberton")
Send submissions to homebrew%hpfcmr@hplabs.hp.com
Send requests to homebrew-request%hpfcmr@hplabs.hp.com
Archives available from netlib@mthvax.cs.miami.edu
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Date: Tue May 22 09:13:07 1990
From: "Robert J. Cordaro" <rjc7c@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
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Robert J. Cordaro Phone: 804-924-0573
Academic Computing Center Internet: rjc7c@virginia.edu
University of Virginia Bitnet: rjc7c@virginia
Charlottesville, VA 22903 Uucp: ...!uunet!virginia!rjc7c
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Date: Tue, 22 May 1990 9:17:16 EDT
From: PEPKE@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@gw.scri.fsu.edu
Supercomputer Computations Research Institute MFENET: pepke@fsu
Florida State University SPAN: scri::pepke
Tallahassee, FL 32306-4052 BITNET: pepke@fsu
Disclaimer: My employers seldom even LISTEN to my opinions.
Meta-disclaimer: Any society that needs disclaimers has too many lawyers.
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Date: Tue May 22 09:44:51 1990
From: "William F. Pemberton" <wfp5p@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@virginia.edu -OR- wfp5p@virginia.edu |
|(804)971-1894 +-----------------------------------------------+
|University of Virginia | Itch me, but please don't scratch me. |
|Charlottesville, Va | |
+----------------------------+-----------------------------------------------+
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End of HOMEBREW Digest #423, 05/23/90
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