Pelikan

Recipes 

I was going to grab a pound of Lyle's Black for a stout recipe I'm working up when I placed an order from Midwest, but poo on me they didn't have any. I ordered a pound of Belgian D2 Candi Syrup instead, as it seems like it' will offer the kind of nuances I was trying to get from the Lyle's.

Lo and behold they sent me two pounds. Lucky me. Should I use all of it in my stout? I'm in a "what the hey" mood, but I'm about to brew up the wort so I'm going to need to pull the trigger one way or the other...

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On a brewing hiatus. Will get back into the fray eventually, methinks...

DeathBrewer

Recipes 

that would be fine. it will dry it out a bit, is all, and MAYBE add some flavor. for a stout, though, you probably won't notice the flavor.

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Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

stedtale

Recipes 

what about adding it to a less intense beer...say an irish red?

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www.wdesignstudios.com
musician | graphic designer

Future Brews: Something Belgian...dubbel...anyone got a good one?
Primary: Irish Red Ale
Secondary: empty
Bottled: Kölsch, Creamy Ginger Ale

Oldsock

Recipes 

I made a great english RIS with dark candi syrup. Adds more dark fruit and caramel as opposed to something like trecale, but I think it makes for a very good beer. The D2 is even darker, so I think you'll be fine. although I think 1 lb is enough unless you are making a really massive beer.

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Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

SpanishCastleAle

Recipes 

Beware the 'what the hey' mood. It can sometimes lead to 'what the hey was I thinking' a few weeks later.

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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

tricky

Recipes 

i made an imperial IPA using a homemade dark syrup instead of regular table sugar or dextrose. it had no negative effect on the finished beer at all. i think it helped with the caramel flavors, possibly promoted the reddish hue. i plan on doing it again next time around.