Hi all
Does any know of a source of food grade sodium hydroxide (lye) ?
Nasty nasty stuff and almost impossible to get hold of food grade for home use, consider Sodium Carbonate?
And of course my obvious question, why,
Pretzels? ;)
Tyler, is that you?
Are you making candi sugar?
You can get it on eBay
Isn't acid good enough for candi sugar? You don't need reducing agent from what I know.
Quote from: CH on October 06, 2015, 05:25:43 PM
Nasty nasty stuff and almost impossible to get hold of food grade for home use, consider Sodium Carbonate?
And of course my obvious question, why,
Pretzels? ;)
Don't think it would be a strong enough base.
Pretzels? Candy syrup :)
Quote from: johnrm on October 06, 2015, 11:45:26 PM
Are you making candi sugar?
You can get it on eBay
I must have a look :)
Quote from: Eoin on October 07, 2015, 12:49:01 AM
Isn't acid good enough for candi sugar? You don't need reducing agent from what I know.
High pH will protect the -OH group on the sugar, preventing burning and allowing maillard reactions (flavour) with the sugar and amino acid in the yeast nutation
Quote from: oblivious on October 07, 2015, 08:38:20 AM
Quote from: Eoin on October 07, 2015, 12:49:01 AM
Isn't acid good enough for candi sugar? You don't need reducing agent from what I know.
High pH will protect the -OH group on the sugar, preventing burning and allowing maillard reactions (flavour) with the sugar and amino acid in the yeast nutation
That there's a bit of science there. Look at it. Appreciate it! Consider it! Makes me want to be a better brewer!!!
Did you search the forum?
There is a thread on this somewhere. I'll find it and post it here.
I believe Calcium Hydroxide is safer and possibly easier to get. (I got some on eBay)
Here is the thread...
http://www.nationalhomebrewclub.ie/forum/index.php/topic,8782.msg109720.html#msg109720
Here is the science...
http://suigenerisbrewing.blogspot.ie/2013/09/making-belgian-candi-sugar.html?m=1
I love when his wife gets involved!
EDIT: I fixed the typo in the subject through the thread Sodium, not soduim - OCD alert!
Quote from: johnrm on October 07, 2015, 09:34:53 AM
I believe Calcium Hydroxide is safer and possibly easier to get. (I got some on eBay)
Here is the thread...
http://www.nationalhomebrewclub.ie/forum/index.php/topic,8782.msg109720.html#msg109720
Here is the science...
http://suigenerisbrewing.blogspot.ie/2013/09/making-belgian-candi-sugar.html?m=1
I love when his wife gets involved!
EDIT: I fixed the typo in the subject through the thread Sodium, not soduim - OCD alert!
Than you for that, yeah any strong base will do the job :)
Interesting use of DME for the amino worth a try
Quote from: oblivious on October 06, 2015, 04:48:35 PM
Hi all
Does any know of a source of food grade sodium hydroxide (lye) ?
You looking for powder or liquid form ? O0
Quote from: Greg2013 on October 07, 2015, 09:27:52 PM
Quote from: oblivious on October 06, 2015, 04:48:35 PM
Hi all
Does any know of a source of food grade sodium hydroxide (lye) ?
You looking for powder or liquid form ? O0
Power if possible
Quote from: oblivious on October 08, 2015, 01:51:12 PM
Quote from: Greg2013 on October 07, 2015, 09:27:52 PM
Quote from: oblivious on October 06, 2015, 04:48:35 PM
Hi all
Does any know of a source of food grade sodium hydroxide (lye) ?
You looking for powder or liquid form ? O0
Power if possible
http://mistralni.co.uk/products/sodium-hydroxide-caustic-soda-naoh
Thank you for that greg,
I work in a lab and have lots of access to chemicals. Just would prefer something that's labeled food grade.
Quote from: oblivious on October 08, 2015, 08:47:53 PM
Thank you for that greg,
I work in a lab and have lots of access to chemicals. Just would prefer something that's labeled food grade.
Fair enough but all food grade is really when it comes to this is pure as possible,and you cant get much more pure with this stuff than 99.9%,just saying. ;D
doesn't Randy Mosher recommend baker's ammonia in one of his books? I used it before to make caramel for a brew and it worked well for that