Belgian Candi Syrup - Page 3

Jaxford · 02-05-2009, 12:48 AM

Thanks to everyone for the feedback. I had no idea of the controversy this would bring

Has anyone brewed with both the commercial syrup and home made syrup?

Interested in the difference.

QueenCityALER · 02-05-2009, 01:24 AM

Quote:

Originally Posted by Whisler85

it is my understanding that the 'candi syrup' the Jamil Zainasheff uses in his Belgian Dubbel recipe in 'brewing classic styles' is somewhat related to light molasses- it contains by-products of the sugar refining process similar to the ones that give molasses its distinctive taste

i WILL certainly agree that the candy sugar rocks you see at your LHBS are nothing but inverted table sugar and can be duplicated by boiling a simple syrup to the desired color

read page 236 in 'brewing classic styles' by zainasheff and palmer and tell me they are wrong...

Good enough, I'll check it out, thanx!

B-Dub · 02-05-2009, 03:14 AM

Jaxford,

Sorry to mess with your thread.

RRBBGG27013 and I agreed to drink some beer together and talk about our beliefs.

You get two strong opinions and stand back brother!!

Beer is the ultimate equalizer.

BTW, don't use mole-asses in any beer!!

B-Dub out!!

stedtale · 03-11-2010, 04:50 PM

December 28, 2006 - Belgian Sugar Experiment

**pjk49202** · 03-11-2010, 05:13 PM

I have bought the store candi sugar and inverted my own for a couple of belgians I brewed. I can honestly say the one I bought from the store was a bit better tasting. I added the sugar to both of them in the primary during the height of fermentation.
But, the fact that they were two different types of beerr and the fact that I didn't fully solidify my inverted sugar would not make an good comparison. The inverted beer turned out a bit sweet at the end.
I would agree with people in this thread that say to just invert your own sugar. It's pretty easy and I plan on doing it again when I do another belgian. Saving a bit of money on ingredients is a good thing.