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Author Replies
SteveG
01/09/06 12:23 PM  
Re: Dark Candy Syrup
Geir - welcome to, as far as I know, our first Norwegian contributor!

Sean, swaps are two things. Firstly they are a real blast, it is hard to communicate the party atmosphere that tends to develope but really they are as much fun as they are informative. Second, they are really easy. I have involved life long card carrying technophobes in swaps and had no issues. Odds are overwheling that you will figure it out in less time then it takes to pop a cap off the first beer.

The triple is planned but a couple weeks from production. I might do the dubbel this Sunday, depending on if the sugar arrives in time. But I have a couple things going on so the following Sunday is more likely. The triple will follow by a week, I'll rack it onto the dubbel yeast cake. So we'll see, thanks for asking! Delighted you'll be joining us, can you post a note filling in the EMAIL field?

Sean Paxton
01/09/06 01:56 PM  
Re: Dark Candy Syrup
Hey Steve

Great! I actually know Matt Walker and Alan Chambless really well, they are in my club. Over the holidays we were talking about a few prior swaps and that interested me in the idea.

My email is Paxton.sean@gmail.com

I plan on doing a Trippel this upcoming Monday, and then putting the Dubbel of my Trippel yeast. Still interested in a Trippel swap? IN our club, we’ll be having a Trippel comp at the end of the year. I might be able to get a few more people involved on my end of the continent.

SteveG
01/09/06 02:10 PM  
Re: Dark Candy Syrup
Sean, I would never turn down a triple swap! Its all a matter of who has what, if there is reasonable interest I would do all I could to make it happen. Hey, BTW I havn't heard from Alan in ages, it would be great to have him involved. Miss Matt too, nice folks out there in SanFran.
Tom Thresh
02/28/06 04:22 PM  
Re: Dark Candy Syrup
Hey guys,

Can any of you report on your results from using the dark candi syrup? I have a couple of bottles that I'm using on Saturday. I'd like to know whether you used any dark grains and what you think of the flavor.

Thanks

Tom

SteveG
02/28/06 04:47 PM  
Re: Dark Candy Syrup
Hi Tom, you should peruse the "GREAT swap opportunity!" thread, I think that's where most of our results are. Big YES to dark grains, the stuff does not color as you might expect. Flavor is really nice, mine is developing so commenting on the final outcome would not be right. But I can say I finally found that "brandyish" (that's my word, "rummy" seems more popular) taste in a dubbel. Been looking for that for a while.
Mallace
02/28/06 06:43 PM  
Re: Dark Candy Syrup
Going back to the topic of making one's own dark syrup at home...has anyone tried Randy Mosher's Radical Brewing method, which is to heat Karo syrup with a little ammonium bicarbonate or phosphate? If so, how does the end result compare to the one with table suagr and citric acid?

Thanks!

Cisco
03/03/06 02:28 PM  
Re: Dark Candy Syrup
I have tried both recipes (ammonium whatever & citric acid) of making caramel using Karo syrup. I think the ammonium whatever didn't allow the sugar to reach "crack" point where if it cools slightly it turns rock hard instantly - like when I used citric acid. Either way I was able to make a nice deep red caramel syrup that I added to the boil. I think using the Karo syrup was just an easier way to get sugar to a liquid form faster than using table sugar granuals.
Mallace
03/04/06 10:14 AM  
Re: Dark Candy Syrup
Thats' what I figured with the Karo syrup. I've decided to try combining the two recipes, using 50% table sugar and 50% dry corn sugar, with citric acid.
Jim Denier
05/09/06 11:42 AM  
Re: Dark Candy Syrup
To whoever's used the Dark Candi Syrup in a recipe,

I'll be brewing a Belg. Dark Strong Ale this weekend, and will be using some of this candi syrup I picked up from B3. In order to finalize my recipe formulation, I'd like to confirm something said in this e-mail string by "Dark Candi" on 1/4/06 that "the syrup will come in 500ml containers, roughly equal to 2lbs candi sugar rocks in terms of gravity." So, is this true, and was it your experience when using it in your brew? I also note that the e-mail says the syrup has an SRM of 1,000, and the side of the container lists the SRM as 150! Okay, which is it?

Appreciate your input,

Jim

Cisco
05/09/06 12:46 PM  
Re: Dark Candy Syrup
I've made the caramel syrup using both the ammonium phosphate and citric acid. Yes the ammonium phosphate will not allow the quick crystalization to rock, however the citric acid does and unfortunately the citric acid flavor does carry over into the finished beer. Either way, making the caramel syrup did not contribute any different character to the beer than just plain table sugar. Just not worth the effort in my opinion.

I've brewed with the dark candi syrup twice now and really love the contribution that has been missing in my darker Belgian style beers. The label says that after fermentation the contributing SRM is 150 so that's what I use in ProMash. Also my recipes that called for 2 pounds of sugar I replaced with 2 bottles of the dark candi syrup which averages about 3 1/2 pounds. This so far seems to be the equivelant amount.

Jim Denier
05/09/06 01:22 PM  
Re: Dark Candy Syrup
Cisco,

So, for the purposes of dialing into ProMash, you're saying that 1 bottle of the syrup is 1.75 lb and this equals 1 lb of candi sugar??, and that you use 1 bottle of the syrup to replace 1 lb of sugar? If 1 lb sugar is 1.046 gravity, is the syrup 1.092 gravity? Too much science going on here! Just want to make sure with all this that I nail the specific gravity.

Jim

Cisco
05/09/06 02:06 PM  
Re: Dark Candy Syrup
The dark candi sugar supposedly has has a gravity of 1.048, just like regular sugar but I suspect it is less since it leaves so much residual flavor and color. It's just easier to dump in 2 bottles than trying to measure out a smaller proportion. Also my starting gravity for the recipe came out almost the same as using 2lbs of regular sugar. Relax, don't worry, just add two bottles for a 10 gallon batch.
Jim Denier
05/09/06 02:57 PM  
Re: Dark Candy Syrup
Thanks Cisco. By the way, thanks for working with B3 to have them carry the belgian corks and cages. I bottled close to 15 gal of sour red ale (1/3 base beer, 1/3 framboise, and 1/3 kriek) over the weekend using 375 ml and 750 ml champagne bottles and it all worked like a charm! I even placed a #7 rubber stopper on the corker arm, adjusting the nut to get just the right reach w/ the stopper in place! Now we'll wait and see how those bad boys carbonate over time.

Jim

SteveG
05/09/06 04:19 PM  
Re: Dark Candy Syrup
>>So, is this true, and was it your experience when using it in your brew?<<

As far as sugar equivelency I was on target for gravity. Nothing out of the ordinary to report regarding production. I used the wholr 500ml bottle.

>>I also note that the e-mail says the syrup has an SRM of 1,000, and the side of the container lists the SRM as 150! Okay, which is it?<<

It will darken but nothing like what you expect form 1000SRM. But that is the spec that was offered. We were all wary of getting an overly dark brew upon hearing such a high number, but that did not happen.

Cisco
05/09/06 09:56 PM  
Re: Dark Candy Syrup
Jim - I'm glad my directions posted on the morebeer.com site worked well for your bottling. Your bottled beer sounds yummy!
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