homebrewandbeer.com

Trust points are rare around here these days. SMOI was a knowledgable fellow. http://www.aussiehomebrewer.com/forum/index.php?showtopic=15596&st=35

You can't have growth in a forum (or community for that matter) if it in itself can be out grown.

Quality advice vs. people just posting for the sake ...

chris., calm down. It was a joke, hence the ":P" You can sure dish it out, but you don't like it coming back.

And do you really have to do the name-calling thing? I got over that in primary school. :roll:

I guess that puts you at 13yrs old.

http://www.homebrewandbeer.com/forum/viewtopic.php?t ...

Any questions just give me a call



Chris wrote:
Just to clarify, I was responding to Boonie.


There was a hidden message in that one,
nudge nudge

I've emailed him again and we will see what happens.

Cheers

Boonie

:roll:

Do I go back & find your mythbusting posts where you ...

[]

....

...

...

...

....

<gone>

sucrose / table sugar / cane sugar
Sucrose is a disaccharide composed of one molecule of glucose and one of fructose. More precisely, it is dextrose plus dextrorotary fructose. It must be broken apart before the yeasts can use it. When heated in an acidic solution (such as wort) the sugar is ...

...

I was in a hurry, and was also hoping to not deflect from the point you make about table sugar.

Cheers,
Greg

He did that well enough himself ;)

Rather than just post that info 2 days ago...

The fact that many brewers, & even some commercial brewerys, use plain table sugar (in small quantities ...

...

Hey gregb, you forgot the "<moderated>" bit when you deleted the part of my last post where I called Chris & rwh <moderated>.

Or Dextrose. :P

Or table sugar -

"A complaint in the early days of modern homebrewing was that using table sugar in beer-making resulted in a "cidery" beer. The symptoms were that a beer made with table sugar that was added to the boil produced a cidery flavor that faded after several weeks in ...