LeglessDog
Member
I bought 44oz (in weight) of Spring Valley Sweet Sorghum syrup (100% pure, made by Mennonites using a horse-drawn mill in KY) with intentions of brewing with it. My instincts tell me to go for something rich, most likely either a dark Belgian/American "hybrid" or maybe an Imperial Porter/Brown ale.
My question concerns when to add the syrup. From what I've read, it is highly fermentable, and I figured that--like maple syrup--it's flavor/aroma properties will dissipate/change both as it boils, and as it ferments-out.
I want to preserve as much of the sorghum syrup's flavor properties as possible.
I prefer kegging then beer-gunning the beer, but if priming with sorghum would be the best method, I'm up for it--either in the keg or in bottles.
All feedback is welcome and appreciated!
My question concerns when to add the syrup. From what I've read, it is highly fermentable, and I figured that--like maple syrup--it's flavor/aroma properties will dissipate/change both as it boils, and as it ferments-out.
I want to preserve as much of the sorghum syrup's flavor properties as possible.
I prefer kegging then beer-gunning the beer, but if priming with sorghum would be the best method, I'm up for it--either in the keg or in bottles.
All feedback is welcome and appreciated!
