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HOMEBREW Digest #5485
HOMEBREW Digest #5485 Fri 16 January 2009
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
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.
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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
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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
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End of HOMEBREW Digest #5485, 01/16/09
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