Recent content by eimar

Correct , so we can say that homemade candi syrup is almost 100% fermentable :)

I like it, combined with Wyeast Abbey II yeast it brings some plum flavor, like in Rochefort 8 ( my favorite beer ) Jacques

From my latest batch of Saint Nicolas 8 dubbel: OG 1.074 FG 1.013 , 1.5 lb homemade dark candi syrup for a 5 gallons batch.. So I conclude that candi syrup is 100% fermentable .

You'll like it.

I store my candi syrup in ( preheated ) Mason jars. I keep it at ambient temperature for several months without problem. At least 24 hours without refrigeration , I produced 40 kg of candi syrup for a micro brewery the day before brew day. As z-bob says: like real maple syrup.

It is a wedding, not a homebrew club meeting , :) . Go easy on the ABV and on the quantities.

For a wedding ? just brew 1 beer: alimony ale, the most bitter beer in America

"The Maillard reaction is a chemical reaction between amino acids and reducing sugars" , so how can you have Maillard reactions from sucrose ?? The way I understand sucrose is not a reducing sugar .

"Maillard reaction is strongly influenced by the pH which increases with increasing pH" very interesting article here: https://www.researchgate.net/publication/319596892_Effect_of_pH_and_temperature_on_browning_intensity_of_coconut_sugar_and_its_antioxidant_activity So shouldn't we...

My tripels are all grains, it isjust a matter of color, not flavor . I'm afraid that brewing a tripel using the palest extract, a pinch of caramunich and some sucrose or homemade pale candi syrup the color would still be too dark. Dubbels and dark strong , on the other hand , don't have that...

Fresh Briess liquid malt extract for beers and Briess DME for canned starters. I started to brew in ... 1991 and malt extract has come a long way. My tripels are all grain , but the some dubbels with dark grains and candi syrup are brewed using LME.

Most of my breads are baked in a cast iron dutch oven ( with a stainless steel knob on the lid ) . The lid keeps the moisture inside .

I brew mostly belgian tripel and dark strong , ferment 23 litres ( 6.076 gallon ) in a 8.5 gallon fermenter with a 1" blowoff tube . Those belgian yeasts laugh at fermcap.

No need to use the entire slant, get yeast from the slant once using an inoculating loop and inoculate a 10 ml of wort in a test tube . Then successively multiply by 10.

Fresh liquid malt extract has more flavor than DME , it looks like the drying process removes some flavor. ( just my opinion here ) DME is better than oxidized LME About beer kits, how many months ( or years :) ) have they been on the shelf ? DME is convenient for adjusting OG and...