tag:blogger.com,1999:blog-5445569787371915337.post2375102572988896585..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Advertising Gold Label (part three)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5445569787371915337.post-39609792300604061412016-12-02T01:30:50.572-08:002016-12-02T01:30:50.572-08:00Awesome thanks, thats given me something to invest...Awesome thanks, thats given me something to investigate. At the Beer Academy they never mention brewing sugar, I shall bring it up on the next course.... (they do mention your website though).<br /><br />Cheers<br /><br />JamesJamesnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-66001374901728464882016-12-02T01:11:07.375-08:002016-12-02T01:11:07.375-08:00James,
you're thinking of table sugar. Brewin...James,<br /><br />you're thinking of table sugar. Brewing sugar is a totally different beast. No. 3 invert is 70 SRM. Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-38103007010722397862016-12-01T05:10:49.373-08:002016-12-01T05:10:49.373-08:00I can understand that they used to put sugar in al...I can understand that they used to put sugar in all beers apart from Stout, but I don't see how something that is colourless when dissolved would affect the colour (or override the colour of the malt), or is it because brown or raw sugar has something that makes it colourful. I would also have thought that most of the sugar would have been converted to alcohol as I'm sure Yeast would prefer sugar to starch (though thats just me assuming stuff).<br /><br />Keep up the good work.<br /><br />Cheers<br /><br />James Jamesnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-13210957655276243152016-11-28T08:09:16.705-08:002016-11-28T08:09:16.705-08:00Dave, it's quite clear from several years wort...Dave, it's quite clear from several years worth of recipes and logs! :DJ. Karankahttps://www.blogger.com/profile/12245437582113924314noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-38221006391236682792016-11-28T07:39:16.992-08:002016-11-28T07:39:16.992-08:00Dave,
pretty sure I've said something similar...Dave,<br /><br />pretty sure I've said something similar several times.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-90067767333562751032016-11-28T02:59:30.967-08:002016-11-28T02:59:30.967-08:00Have you posted on this fact in other blog entries...Have you posted on this fact in other blog entries? "The colour of beer, other than Stout, was mostly derived from sugar, not malts." <br />Davehttps://www.blogger.com/profile/04039590363732278703noreply@blogger.com