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Old 01-04-2013, 10:54 PM   #491
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It's going to be a winner!
Hope you used that expensive Belgian candy sugar.
Pricy but worth it until you figure out how to make it.
Looks easy, just need to do it.
I need to do it too!

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Old 01-05-2013, 07:23 PM   #492
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I want to brew this next weekend so I went ahead and tried to make this syrup with the LD Carlson Yeast Nutrient. I followed the OP instructions exactly. I live at 6288 feet above sea level so I used the high altatude instructions and cooked too 240 degrees. I got syrup but no color. I ended up cooking to 250 degrees and still just a slight bit of color. I cooled the syrup and it basically hardened to a chewy consistancy. It was not liquid any longer but thick. Im going to buy the DAP and try again as that is the only thing that I can think of that changed my attempt.

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Old 01-05-2013, 07:33 PM   #493
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Are there other options to making the Syrup for this recipe? Is Belgin candy Sugar asically the same thing?

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Old 01-05-2013, 09:29 PM   #494
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Quote:
Originally Posted by Brew-ta-sauraus View Post
Are there other options to making the Syrup for this recipe? Is Belgin candy Sugar asically the same thing?
Belgian candy syrup is a very close product, and will give equally good results.
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Old 01-06-2013, 06:26 PM   #495
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Can anybody tell me how bitter this beer is? The recipe sounds very interesting but I am not big on very bitter beers.

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Old 01-06-2013, 06:53 PM   #496
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I served it last year at a Superbowl party with a bunch of BMC drinkers and the keg was gone before the game was over. It is well balanced. No one complained that it was too bitter.

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Old 01-07-2013, 04:36 AM   #497
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The trick at least for me was to add your water right after the boil. That keeps it a "syrup" like consistency. I boiled my sugar up to 280 which gave it a nice dark color using yeast Nutrient and a teaspoon of lemon juice.

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Old 01-08-2013, 04:26 AM   #498
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My LHBS had amber Belgian syrup. This beer looks amazing. Been four weeks in primary. Going to cold crash in a keg for a couple weeks then carbonate for three weeks. Used a Pacman yeast cake. Excited about this one

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Old 01-08-2013, 06:34 PM   #499
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I used pacman yeast as well in mine. It's on CO2 as of this morning.

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Old 01-15-2013, 08:58 PM   #500
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Quote:
Originally Posted by shadows69
Did you taste the syrup before adding it to your wort? Should have a camel taste. If it 's bland either you didn't add enough or your syrup was off tasting before hand.
Mmmmm camel taste.
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