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Old 08-10-2005, 04:42 AM   #1
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Default Brewing with Candi Sugar?

My next batch is going to be a Belgian "Trappist" style trippel. It's going to have 1.5lb of candi sugar in it.

Has anyone ever used this stuff? How quickly do the chunks disslove? Any chances of scorching?

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Old 08-10-2005, 04:48 AM   #2
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Quote:
Originally Posted by Sam75
My next batch is going to be a Belgian "Trappist" style trippel. It's going to have 1.5lb of candi sugar in it.

Has anyone ever used this stuff? How quickly do the chunks disslove? Any chances of scorching?

I found this thread in here--and I'm pretty sure Janx did a recipe with it not too long ago. Hopefully he chimes in about your questions.

CANDI SUGAR
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Old 08-10-2005, 06:57 AM   #3
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Quote:
Originally Posted by Sam75
Has anyone ever used this stuff? How quickly do the chunks disslove? Any chances of scorching?
I have several times with both light and dark candis. They don't dissolve as fast as DME but still fairly quick and will scortch if you rush. The good thing is that you can hear them rolling around in the pot until they've dissolved.

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Old 08-11-2005, 02:35 AM   #4
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Originally Posted by wild
I have several times with both light and dark candis. They don't dissolve as fast as DME but still fairly quick and will scortch if you rush. The good thing is that you can hear them rolling around in the pot until they've dissolved.

Wild
I guess one good thing is that I can toss it in gradually over a 90 min boil. I suppose I could also put them in a muslin bag and toss them in.
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Old 08-11-2005, 08:07 AM   #5
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Quote:
Originally Posted by Sam75
I suppose I could also put them in a muslin bag and toss them in.
That could be an idea. I wonder if it'd hamper the length of time it'll take to dissolve. If you plan on making a lot of Belgians, I do have a couple of recipes for making candi sugar.

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Old 08-11-2005, 03:59 PM   #6
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I just droped the candie sugar in the last 15 mins of the boil, Mine was a homemade candie sugar thou. Only thing to make sure you set up a blow off tube, my ferment went into over drive in about 16 hours. strong ferment I have had yet.

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Old 08-14-2005, 05:01 AM   #7
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Cool, thanks for the ideas fellas. I don't know how many Belgians I might do. Depends on how this one goes! I'll definitely hit you up for the candi sugar recipe if I do another.

Hopefully I'll be brewing this one next weekend.

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Old 08-14-2005, 06:51 PM   #8
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Since your going to use 1.5 lbs of it I would suggest dissolving it in a sauce
pan of water on the stove prior to brewing. Use about a quart of water .Then when you get ready to add it to your kettle you just pour it in as syriup and stir a little with no worry of scortching.

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Old 08-14-2005, 08:31 PM   #9
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Quote:
Originally Posted by Sudster
Since your going to use 1.5 lbs of it I would suggest dissolving it in a sauce
pan of water on the stove prior to brewing. Use about a quart of water .Then when you get ready to add it to your kettle you just pour it in as syriup and stir a little with no worry of scortching.
Yeah, well maybe that's what a SMART person would do. I'm still gonna use a bag.

Just kidding.....that'll probably work really well.
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