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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > 20 lb of sugar and a jar of yeast nutrient
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Old 12-11-2012, 03:57 PM   #281
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Originally Posted by edecambra
So that article says that a variety of amino acids are necessary for the flavors. What about using the food type amino acids from whole foods or something
AFAIK, it just needs a source of nitrogen for the maillard reaction.
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Old 12-11-2012, 04:55 PM   #282
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Here's more current work being done on candi syrup at home.
that article seems to say that only burnt sugar flavors are possible unless you do it their way. funny.. never got burnt sugar flavors following the instructions in the OP.. the article also gives references to time. but what about temps? if you have no temp control then yes you will burn the sugars quickly.

as always, there are more than one way of accomplishing the same goal. for me DAP and temp control as described in the OP works for me, this might work for you but for the article to say they're the only right way is laughable
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Old 12-27-2012, 06:59 AM   #283
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Default What kind of sugar

Hello I am not sure on what kind of sugar to use for this candi syrup? Corn sugar I using for priming or just regular store bought white sugar

Thanks

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Old 12-27-2012, 02:19 PM   #284
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Hello I am not sure on what kind of sugar to use for this candi syrup? Corn sugar I using for priming or just regular store bought white sugar

Thanks

traditionally beet sugar is used to produce candi sugar and candi syrup is the by product of candi sugar production. For making it at home and following the directions given here, plain store bought sugar will work. Unless the package says Cane Sugar then chances are good that it's beet sugar.
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Old 12-27-2012, 02:28 PM   #285
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Nicely done.

Cheers

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Old 12-29-2012, 12:24 AM   #286
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A word to the wise for those of you living at altitude: Decrease all of the temperature 1 deg F for every 500ft in altitude. I live at 5000ft and my first attempt at deep amber came out way dark and the syrup was thicker than molasses. I found out you need to adjust candy temperatures when you live at altitude, so I knocked down my terminal and soft ball temps by 10 degrees. The next batch was right on the money.

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Old 12-29-2012, 03:24 AM   #287
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Originally Posted by rshortt
Hey everyone. A month or so ago I made a couple pounds of sugar #5 and it turned out really, really well. I was very happy with the complexity of flavour.


Candi Syrup Starting to Boil by Hot Pepper Daddy, on Flickr


Candi Syrup Almost Done by Hot Pepper Daddy, on Flickr


Nice Colour by Hot Pepper Daddy, on Flickr

I then brewed my first Dubbel (included 800g, almost 2 lbs), which is now on tap. I'm very happy with this brew!


Abbey Dubbel by Hot Pepper Daddy, on Flickr

I'm making another 4 lbs of this today. Thanks for all thr work on this everyone!
I am thinking about doing a double with sugar 5 and just pilsner malt. What do you think about the srm of sugar 5 is it dark enough
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Old 01-03-2013, 08:47 PM   #288
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My homebrew store sells LD Carlson brand Yeast Nutrient which says it contains food grade urea and Ammonium phosphate. Is the the same as DAP??? Can i use this yeast nutrient to make the candi sugar?

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Old 01-05-2013, 07:22 PM   #289
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Ok I went ahead and tried to make this syrup with the LD Carlson yeast Nutrient. I followed the OP instructions exactly. I live at 6288 feet above sea level so I used the high altatude instructions and cooked too 240 degrees. I got syrup but no color. I ended up cooking to 250 degrees and still just a slight bit of color. I cooled the syrup and it basically hardened to a chewy consistancy. It was not liquid any longer but thick. Im going to buy the DAP and try again as that is the only thing that I can think of that changed my attempt.

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Old 01-06-2013, 02:19 AM   #290
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I am thinking about doing a double with sugar 5 and just pilsner malt. What do you think about the srm of sugar 5 is it dark enough
I wish I could judge the SRM but this stuff is really, really dark. I think my last batch was darker.
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