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Old 05-12-2009, 04:30 PM   #31
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Today is supposed to be a double batch day. A Belgian Dubbel and BM's Blonde. My LHBS only had Wyeast yeast nutrient in stock. Does anyone know the composition of this nutrient? I was hoping that it was mostly DAP and other trace minerals. I can't find any info.

Here it is: Wyeast Laboratories. Brewer's Choiceâ„¢ Wyeast Nutrient Blend

I'm thinking the Dubbel will have to wait (but the starter is ready!). What a long drive for nothing.

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Old 05-13-2009, 02:56 AM   #32
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I made a batch of this today to use in a tripel i'm going to be brewing soon. I was shooting for somewhere around light amber, how close does this look?


Also, it smelled really strongly of ammonia while it was boiling, I'm assuming thats normal and from the yeast nutrient breaking down?

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Old 05-13-2009, 03:16 AM   #33
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This thread is awesome. This is just the kind of thing that makes this forum amazing! Thanks Rex!

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Old 05-13-2009, 04:12 AM   #34
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Yep that looks like mine did at that color. The ammonia thing goes away. It is volatile so any that did not get consumed in the process, dissipates by the time the syrup is cooled

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Old 05-13-2009, 05:03 PM   #35
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pretty cool

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Old 05-22-2009, 05:11 AM   #36
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Here's a pic of the color stages.

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Old 05-22-2009, 06:05 AM   #37
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Wow. That's frickin' awesome. Thanks, Rex!

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Old 05-22-2009, 05:29 PM   #38
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I think I mahogannied mine (shooting for 290). Still good though.

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Old 06-02-2009, 01:17 PM   #39
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This is a great thread. Thanks for all the time and sugar you put into this.
Has anyone tried double cooking (like sugar #5) the 260˚F or 270˚F sugar? Might be great for those lighter colored Belgians. Also I was wondering how this would go for less refined sugar, especially turbinado.

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Old 06-04-2009, 12:21 AM   #40
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I have tried it with less refined sugars. It works, but you have to watch the higher temps. They tend to smoke and get bitter if they get too hot.

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