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Old 10-07-2010, 03:35 PM   #81
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saq,

Thanks for this thread, this will be my next brew.

I cant seem to find the belgium syrup anywhere (all out of stock) but I can find the belgian candy sugar. Is it okay to sub sugar for syrup?

Sorry if this is a dumb question as I am sure it is.. but I havent used any invert sugars before in my brews and not really familiar with them.

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Old 10-07-2010, 06:51 PM   #82
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The syrup is a key for the beer tasting the way it does, rocks/sugar have very poor flavor in comparison. If you don't use it you are on your own for figuring out how to make it taste the way you want.

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Old 10-07-2010, 07:01 PM   #83
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Thanks, I wont brew it till I can get my hands on some syrup

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Old 10-07-2010, 08:20 PM   #84
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You can order it online at a whole bunch of stores, its really common. Brewmasters Warehouse is where I got my last order from but I'm pretty sure you can also get it at Northern Brewer, Austin Homebrew Supply and others. I think both of my LHBS carry them now too.

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Old 10-07-2010, 08:32 PM   #85
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All out of stock! I think I found a LHBS that is not so local to ship me some... thanks! I think this thread has started a shortage of Belgian Candi Syrup

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Old 10-13-2010, 07:05 PM   #86
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The sugar that you say to add at three separate points during the boil in the traditional recipe. Is that corn/cane sugar or is that the Dark Candi syrup?

Also, according to beer calculus my OG is 1.092 as is with zero corn/cane sugar...just the 3# of Syrup and the extract. Should I stray away from adding any corn/cane sugar?

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Old 10-13-2010, 08:18 PM   #87
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Its all dark candi syrup.

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Old 10-13-2010, 09:05 PM   #88
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Cool.

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Old 10-14-2010, 08:35 PM   #89
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x

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Old 10-14-2010, 09:59 PM   #90
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Stuffs ordered. I went with no table sugar, all LME.

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