hist-brewing: potatoes

[Wade Hutchison]

Good point that - I have seen rice syrup at the homebrew store,  now
that you mention it.  Still and all, if you're going to add sugar, I
would still reccommend belgian candy or demererra (or however it's spelled)
as I don't think the essence of adding corn (or rice) to a brew is captured
in the equivalent sugar syrup.
         -----wade

At 09:02 AM 6/29/00 , you wrote:

>Wade Hutchison states :
>
><<<Other fermentables that would add kick without sweetness would be sugar,
>(demerarra, turbinado and Belgian candy sugars are better than table sugar)
>honey, (as you've already determined) or extract from non-barley grains
>(like corn and rice) - which would involve moving up to all grain.>>>
>
>This last part is not totally true.  Although I too appreciate the greater
>control of brewing all-grain the homebrew stores do carry rice extract.
>There are little cans, around a pound or so....I didn't look too closely,
>and full sized ones. (3 to 4.4lbs range.)  And corn syrup is available, with
>and without vanilla, at most grocers.
>
>JP

	

-------------------------------------------------------------------------
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com