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Old 10-30-2013, 10:31 PM   #11
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So yeah...not sure this is one I'd recommend. It's been nearly 2 weeks and the taste isn't very good. It's pretty sweet but doesn't taste sugary. The FG ended up around 1.01 so it's not like it should be crazy sweet.

There's virtually no hop flavor in it either. I haven't bottled it yet but I'm not sure I should. I'm considering dry hopping now to see if it'll change the flavor for the better. Any thoughts on that so late in the game?

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Old 12-22-2013, 07:21 PM   #12
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Originally Posted by EvanLouis View Post
Bottling rule: let it ride! They say 3 weeks it'll be ready but I've learned to wait an extra week. Sorghum mellows a bit, hops comes into balance and the head stays forever. Make sure not to mistake candi sugar and candi syrup!
My LHBS has Belgian Candi Sugar but not syrup. Can't I use that?
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Old 12-23-2013, 02:47 PM   #13
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I wouldn't. You can always make your own. Equal parts sugar and water and out it on the stove in a sauce pan. I've done this twice with very decent results.

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Old 12-23-2013, 03:15 PM   #14
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'Put', not 'out'!

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Old 12-24-2013, 04:45 AM   #15
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I wouldn't. You can always make your own. Equal parts sugar and water and out it on the stove in a sauce pan. I've done this twice with very decent results.
Plain old table sugar?
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Old 12-24-2013, 01:36 PM   #16
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You can find information on this forum and elsewhere on making BCS and some tips frome experience.

http://www.homebrewtalk.com/f35/how-...-sugar-276785/

http://homebrewinghobby.blogspot.com...ndi-sugar.html

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