#1275

... Diacetyl (Spencer W Thomas) Re: Labels & Milk (Mitch Hogg) Bottle Carbonation (Kelly E Jones) RE: Imperial Stout Question (Randy M. Davis) Wyeast #1275 <- slow fermentation? (Judith Morgan or Jerzy Niesytto) Read what I meanr, not what I typed (John W. Braue, III) Ringwood (Kit Anderson) Basmati rice Cream ale (Jeff Smith) Ringwood (Kit Anderson) stuck lager ferment response (W_GLADDEN) Japan and brewing (Douglas Thomas) Hydrometer readings at high altitude ("MSDOB02.OGBORRW") HOMEBREW Digest #1941 (Mon 22 January 1996) Aeration during fermentation/Open fermentation/Sucrose/Pitch timing (Algis R Korzonas) PLASTIC CONTAINERS (LaB ...

... carmelization? I suppose this issue may have been addressed previously, but I was just wondering. Here's the procedure for invert sugar from HBD #1275: >Invert sugar can be made by adding four pounds of cane/beet (white) >sugar to two pints of water and 2 teaspoons of citric acid. Heat >until it comes to a boil. Watch it, the boilover of this stuff makes >a wort boilover look like nothing. Continue with a low boil for one >hour. Allow to cool, dilute to one gallon. Todd ------------------------------ Date: 7 Jan 1994 09:47:08 -0500 From: "Daniel F McConnell" <Daniel_F_McConnell at mailgw.surg.med.umich.edu> Subject: M ...