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Old 01-23-2007, 04:20 PM   #11
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thanks silk.

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Old 01-26-2007, 05:50 AM   #12
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I couldn't find Demerara sugar. I got Turbinado sugar from Maui. I hope that'll do. It's a golden brown colored crystalline sugar that looks quite similar to the pictures of Demerara sugar I googled up. Not fine/sticky like regular brown sugar.

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Old 01-26-2007, 01:21 PM   #13
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I enjoyed a pint of OSH at a bar in Asheville, NC - quite nice, I seem to remember. They also have an amusing website.

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Old 01-26-2007, 02:02 PM   #14
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Unfortunately I'll not buy the beer if there is an alternate.
I do not agree with the Parent companies Ethos.
They buy up old breweries and merge and shut down.
The OSH beer is good and it'd be a shame to see it go. But I have difficulty giving my money to the company that is making good beer rarer. Their main beer is rubbish and the pubs they put it in can't serve cask ale. (They do but badly) What is the Point of producing an IPA that is low in alcohol and hops. Is supper chilled and creamed. They may as well serve kegged beer with no taste. They say it's the countries most popular cask ale. The reason for that is they buy the competition, shut it down and make sure the Green King IPA is the only hand pull available in their chain of pubs.

http://www.camra.co.uk/page.aspx?o=218286

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Old 01-28-2007, 05:23 AM   #15
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That's a bummer about Greene King shutting down breweries. I don't give my business to companies whose policies I object to either.

I couldn't find Lyle's Golden Syrup, but I discovered that it is sold here. I'm sure it's available if I look around a bit harder. I gather that it is fairly sweet? Does the color come from molasses, or does it have that kind of flavor? I guess I'll use Karo corn syrup, which is a mixture of glucose and high fructose corn syrup. I'm pretty sure that is exactly what liquid invert sugar is. Only the Karo syrup is very light and clear in color, so maybe I'll throw in a tablespoon or so of molasses.

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Old 01-28-2007, 05:24 AM   #16
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Quote:
Originally Posted by beer4breakfast
That's a bummer about Greene King shutting down breweries. I don't give my business to companies whose policies I object to either.

I couldn't find Lyle's Golden Syrup, but I discovered that it is sold here. I'm sure it's available if I look around a bit harder. I gather that it is fairly sweet? Does the color come from molasses, or does it have that kind of flavor? I guess I'll use Karo corn syrup, which is a mixture of glucose and high fructose corn syrup. I'm pretty sure that is exactly what liquid invert sugar is. Only the Karo syrup is very light and clear in color, so maybe I'll throw in a tablespoon or so of molasses.

http://www.austinhomebrew.com/product_info.php?cPath=178_21_73_405&products_id=4 27
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Old 01-28-2007, 06:04 AM   #17
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Thanks! Too late for my Sunday brew, but good to know for the future.
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Old 01-28-2007, 07:01 AM   #18
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Quote:
Originally Posted by beer4breakfast
Thanks! Too late for my Sunday brew, but good to know for the future.

I priced everything to make OSH on Austin and it came to around $57, everything except the Demerera...
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Old 01-28-2007, 09:33 AM   #19
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It's liquid partially invert sugar, I think it's light molasses or something.


http://en.wikipedia.org/wiki/Golden_syrup

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In cane sugar refining, the Golden syrup is a combination of byproducts at the crystallization stage, but an equivalent product is made by beet sugar refiners by processing a sugar solution and breaking down the disaccharide sucrose so that some, but not all, is converted into glucose and fructose. This is either done by acid hydrolysis or by adding an enzyme invertase.

Typical chemical reactions are that the disaccharides are split by hydrochloric acid, resulting in a solution which is acidic. This is restored to neutral by the addition of lye, which is sodium hydroxide. The consequence is that syrup made according to these reactions contains salt (sodium chloride).

The glucose and fructose crystallize less readily than sucrose but give equivalent preserving properties to the solution. As a result, golden syrups are less likely to crystallize than a pure sucrose syrup. The high fructose content gives it a sweeter taste than an equivalent solution of white sugar; when substituting golden syrup for white sugar, about 25 percent less golden syrup is needed for the same level of sweetness.

The term invert comes from the method used for measuring sugar syrups. Plane polarised light passed through a sample of pure sugar (sucrose) solution is rotated (optical rotation). As the solution is converted to a mixture of sucrose, fructose and glucose, the amount of rotation is reduced and the light appears inverted compared to light passed through the sugar solution.

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Old 01-28-2007, 02:56 PM   #20
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Quote:
Originally Posted by t-dogg
can we get the sugar and syrup here or will we need to sub?
Sugar in the Raw is the U.S. equivalent of Demerara.

-a.
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