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Old 10-18-2013, 02:20 AM   #341
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Need some help here. Before I start, I checked my candy thermometer and it's accurate on boiling water. So I did 2 batches tonight aiming for a medium amber.

1st batch, heated water an sugar to 230 and added the dtp. Then heated to 185 to try to get between medium to dark. Ended up with a very dark syrup that has a burnt taste to the whole thing. Heated at medium on an electric stove entire time, did not stir until water addition.

2nd time figured I would do less heat. Same as above but heated to 170 then added water. Looks the same color, and tastes very similar with a less burnt taste. There are additional flavors, but the burnt sticks with me. When I say burnt taste...think burnt marshmallow.

Why am I getting super dark at both 170 and 185? To be honest, the dark color seems to develope at around 155 or 160 which seems way to low. The only time I am seeing amber ect, is around 140 -155. What am I doing wrong? I am sure this would be good in something, but to burnt taste for the golden draak clone I want to make this weekend.

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Old 10-18-2013, 01:06 PM   #342
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I would suspect you are heating too fast. Turn the burners way down and slowly let the temp rise as the water boils off. Depending on your burner, you may need to add spoonfuls of water to slow the process.

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Old 10-18-2013, 03:56 PM   #343
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Quote:
Originally Posted by billl View Post
I would suspect you are heating too fast. Turn the burners way down and slowly let the temp rise as the water boils off. Depending on your burner, you may need to add spoonfuls of water to slow the process.
Thanks for the recommendation. I will try this tonight and go slower. (I thought I was going slow enough since it took 30 minutes or so...but I am up for whatever may fix this issue.)
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Old 10-18-2013, 05:54 PM   #344
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Just another thought - you might need a heavier pan/better conductor. The first time I tried, I used a super cheap pot. (Fear of wife killing me for ruining one of the good ones) It really didn't distribute heat well and I got some scorching. I'm sure I rushed it as well. I switched away from both at the same time, so I'm not sure which (or both) was key.

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Old 10-18-2013, 06:51 PM   #345
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Any particular reason why this couldn't be done in the oven? Set it to your desired final temp with no risk of overshoot.

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Old 10-20-2013, 08:02 PM   #346
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I think I found my issue...a combination of what was mentioned above.

1. I went to a smaller pot = thicker liquid and more coverage on the stove coil.

2. Because the pot now fit all the way on the big electric coil, I was able to heat on "low" and get a better sugar.

Only issue I still had was hitting temp. I must have cooked that darn sugar for an hour or more and it was slowly creeping, but I ended up pulling it at 150 because it was a deep dark amber color and I was afraid it would scortch if I keep it on. Great taste, but pulled at a much lower temp then a dark amber should be. Nice and thick too.

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Old 12-27-2013, 08:17 PM   #347
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A accidentally added 3.5tspof dap To the 290. Will this be a problem?
It calls for 2.5

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Old 12-28-2013, 02:10 AM   #348
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Too late. I rolled with it.

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Old 12-28-2013, 08:50 PM   #349
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Okay after two failed attempts last nite. Today i went to the local brew shop The Pumphouse and behold belgian candi syrup D-180. Beer Gods were looking out, so we then adapted the recipe to only an half a pound due to the color and adjusted the crystal to 10 instead of 80, i believe it called for. oh yeah this was my first all grain brew, cant wait to par-take.

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Old 12-31-2013, 01:23 PM   #350
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I am curious if anyone has the vital stats (roughly) for this if I want to plug it into my brew software.

As of now I am just adding it as lbs of sugar with 93% yield for the 290 syrup.

I think that will probably do OK.

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