hist-brewing: potatoes

Wade Hutchison whutchis at bucknell.edu
Thu Jun 29 17:15:04 PDT 2000

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.

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.


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