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#1 | ||
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Senior Member
Join Date: Apr 2008
Location: Denver, PA
Posts: 102
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Drinking:DumBass BarleyWine ('09), Simarillo APA, Double Simcoe IPA, Half Wit WitBier Fermenting:Orange/Cascade Pale Ale, HefeWeizen (WL300), HefeWeizen (WL380) Aging/DryHopping: DumBass BarleyWine ('10) Planned: DunkelWeizen, Black IIPA, Triple, Choc. Coffee Stout, Bear Republic Racer 5 Clone, RIS. |
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#2 | |
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Senior Member
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Quote:
Brew Like A Monk Blog Archive Belgian caramelized syrup now available in America Summary: Belgians use the syrup. OTOH, the recipe was formulated without it, so the syrup could give you a more caramelized taste than doing it with the rock candy. I'd go for it, it might be slightly different but it shouldn't be a massive difference and it's probably more interesting if anything.
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Primary: Three Weiz Men hefeweizen, Pale Rider Pale Ale, Joe Garelli Rogenbier Secondary: Evening Star IPA (traditional british-style IPA) Keg: Edwort's Apfelwein, Stanley Steamer (California Common) Bottled: Number 8 (Belgian Strong Dark Ale) On deck: Woods' Ordinary Bitter, Lawnmower Cream Ale |
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#3 |
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Senior Member
Join Date: Jun 2008
Location: Poland, EU
Posts: 447
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+1, syrup is it! Don't even bother using candi sugar.
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#4 |
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Senior Member
Join Date: Nov 2008
Location: Kansas City
Posts: 218
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+2 on the sugar. I prefer the syrup, it really is better.
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-Paul O. Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life. |
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