On Tue, 2 Mar 2004 14:32:55 GMT, Jaques d'Alltrades
wrote:

The message
from "David W.E. Roberts" contains these words:
"Jaques d'Alltrades" wrote in message
...

snip
Best of luck with the beer. Oh, a word of warning: if you are going to
use any sugar in the brew, check on one of the proprietory beer kits how
much they recommend. ON NO ACCOUNT exceed this as a ratio to the malt
they use, as too great a proportion of sugar in a malt brew will lead to
severe headaches and can kill you.
snip

Are you sure about this?

Yes. I've been brewing beer since 1955.

Mary from Leeds But how do you know it can kill you if it hasn't
done so yet?

voice of reason from Franz .....

a strong feeling of deja vu blended with Watney's Red Barrel rat
poison.


Given that sugar is turned to alchohol by the yeast, which won't ferment
above a certain concentration of alchohol, all you risk AFAIK is that not
all the sugars released by mashing are turned to alchohol.
This will tend to give you a sweet beer, but not AFAIK a deadly brew.

I'm talking about proportions, not concentrations. You mustn't overstep
the adjuncts (sucrose, dextrose, fructose etc) when brewing with
maltose.

What is this fatal product of which you speak?

Products. The higher alcohols, 5 ppm of which can be fatal in some cases.

ISTR in my student days beefing up malt extract beers with additional sugar,
and never killed anyone.

It depends how much you drink. Around 1970 two blokes made fice gallons
of stout and beefed it up with a lot of sugar. They drank it over a
weekend: one died and the other was vegetablised.

back on topic :-)


--

Knowledge is knowing a tomato is a fruit;
Wisdom is not putting it in a fruit salad