hist-brewing: RE:Help with brix

Kirsty Pollock kirsty.pollock at mpuk.com
Wed Feb 16 01:26:01 PST 2000



> -----Original Message-----
> From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> Behalf Of Jerry Harder
> Sent: 15 February 2000 21:46
> To: Barclay, Peter C. MAJ
> Cc: 'hist-brewing at pbm.com'
> Subject: Re: hist-brewing: RE:Help with brix

<snip>

> The numbers all work out the same. The only difference is 
> with brix people will
> know what your talking about because its a standard form of 
> measurement.

Not outside the US it's not!! 

I wouldn't swear to the rest of the planet, but U.K.
book/kits/directions/people all use S.G. Brix is only mentioned in one book
I have (it says in case you encounter any American books or recipies) and a
conversion factor given.

minor point, but I had to say it

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