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Old 11-14-2012, 04:58 PM   #11
Dec 2009
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All good points, Revvy!

You are an invaluable resource to this forum.

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Old 11-15-2012, 01:14 AM   #12
Nov 2012
Posts: 33

Thanks to all you guys for some really useful information and suggestions.
Where I live in SE Asia, most of those ingredients would be all but impossible to obtain, so we pretty much work from the basic malt extract kits - when we can get even those!! These usually call for addition of sugar from which the alcohol content is derived by action of the yeast. About the only areas for experiment are really the sugars and the water!
I think I have at lease enough data now on which to proceed with some organic sugars on the next batch I try!

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Old 11-15-2012, 05:16 PM   #13
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Feb 2011
Sheffield, Ohio
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I like the regular demerara (raw cane) sugar over the organic one. It's a bit darker & has that great light brown sugar laced with honey thing going. I used it one for one though. May have to look into that.
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