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Old 01-11-2010, 12:44 AM   #81
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you can add it hot. I added mine right from the pot it was in right into my brew kettle. Worked fine for me.

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Old 01-11-2010, 01:03 AM   #82
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Awesome, thanks gents!

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Old 01-14-2010, 01:33 AM   #83
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One more question...

Will any yeast nutrient work? Or does it have to be a specific one, and if so, can someone post a link to buy it? Cheers.

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Old 01-14-2010, 11:09 AM   #84
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It has to contain di-ammonium phosphate. This is the one i used:

Fermax Yeast Nutrient

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Old 01-14-2010, 11:44 AM   #85
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Thanks again!

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Old 01-26-2010, 09:01 PM   #86
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I've tried this twice, once at 260F and the other at 280F, and both times the sugar did not darken AT ALL. I'm beginning to think that the baggy my LHBS labeled Di-Ammonium Phosphate yeast nutrient is not or is not pure DAP.

What does your guys DAP look like? Mine has an ultra-fine white powder with bead-like translucent crystals mixed in, which along with my candi syrup results, is leading me to believe it's not pure DAP.

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Old 01-26-2010, 10:11 PM   #87
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Quote:
Originally Posted by smizak View Post
I've tried this twice, once at 260F and the other at 280F, and both times the sugar did not darken AT ALL. I'm beginning to think that the baggy my LHBS labeled Di-Ammonium Phosphate yeast nutrient is not or is not pure DAP.

What does your guys DAP look like? Mine has an ultra-fine white powder with bead-like translucent crystals mixed in, which along with my candi syrup results, is leading me to believe it's not pure DAP.
I did this just to try out at the lower end of the level. I figured I'd be adding sugar to the recipe so why not? I think I could smell a hint of the ammonia from time to time.
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Old 01-26-2010, 10:28 PM   #88
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I did this just to try out at the lower end of the level. I figured I'd be adding sugar to the recipe so why not? I think I could smell a hint of the ammonia from time to time.
I could definitely smell ammonia as well. I just noticed on my LHBS web page that they have yeast nutrient labeled as diammonium sulfate. Mine definitely says diammonium phosphate. I'm thinking that they mixed them up.
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Old 03-14-2010, 09:41 PM   #89
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I use a half a batch of the mahogany syrup in my http://www.homebrewtalk.com/f66/cara...er-ale-167880/ and it is one of the best beers I've ever had, anywhere. The rich caramel flavor and aroma of the syrup make their way through to the final beer, and the syrup helps dry it out without hurting the maltiness. The result is that the smooth rich caramel from the syrup combines with the maltiness and caramel malt to really fill out the flavor. I recommend anyone who hasn't already to try this stuff in a beer. It doesn't have to be a belgian, it could work in anything.

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Old 03-21-2010, 07:26 PM   #90
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I tried twice today to make sugar #5 for a belgian dubbel and failed miserably. The firs time I kept stirring it and then found out I shouldn't do that. The second was going much better and I turned my back for one second and it boiled over so I called it quits. Rest assured I will try again.

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