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BUCKNUTS said:
That is freakin cool. I assume you are estimating the srm? I would like to give this a shot sometimes since I just spent $7 + shipping per pound fir 3 pounds of Belgian Candi syrup
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Yeah, I'm not too worried about the specific SRM. Just had a color in mind and stopped when I had it.
You should definitely try it. All it takes is heating up however many pounds of sugar you're looking to make with just enough water to dissolve it. Add a little lemon juice and hold between 260-275F, add a couple tablespoons of cold water when it gets too hot. Cook til you reach the color you want, let the temp rise above 300 and pour it in a foil lined pan to cool. Boom! Easy as that and you just saved a good amount of money....in exchange for hours of your life. ;)
It doesn't take long at all if you're wanting clear or amber, though.


Hello said:
@wesleys nice work!
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Thanks!
 
WesleyS said:
Yeah, I'm not too worried about the specific SRM. Just had a color in mind and stopped when I had it.
You should definitely try it. All it takes is heating up however many pounds of sugar you're looking to make with just enough water to dissolve it. Add a little lemon juice and hold between 260-275F, add a couple tablespoons of cold water when it gets too hot. Cook til you reach the color you want, let the temp rise above 300 and pour it in a foil lined pan to cool. Boom! Easy as that and you just saved a good amount of money....in exchange for hours of your life. ;)
It doesn't take long at all if you're wanting clear or amber, though.





Thanks!
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Awesome I'm definitely going to give it a try soon
 
Coffee and hot chocolate mixed.

Gotta make a list of stuff I need to puck up at the lhbs.

I bet @Qhrumphf is drooling over all of @TobyG 's strong ales ;):p
 
WesleyS said:
Yeah, I'm not too worried about the specific SRM. Just had a color in mind and stopped when I had it.
You should definitely try it. All it takes is heating up however many pounds of sugar you're looking to make with just enough water to dissolve it. Add a little lemon juice and hold between 260-275F, add a couple tablespoons of cold water when it gets too hot. Cook til you reach the color you want, let the temp rise above 300 and pour it in a foil lined pan to cool. Boom! Easy as that and you just saved a good amount of money....in exchange for hours of your life. ;)
It doesn't take long at all if you're wanting clear or amber, though.





Thanks!
Click to expand...

Making that crystal. Instead of blue its black. Black meth.
 
Quaffi and a bisquit

IMG_20150117_111143141.jpg
 
SupervisingChildren said:
I bet @Qhrumphf is drooling over all of @TobyG 's strong ales ;):p
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😂😂😂😂😂😂😂😂😂 wow

BUCKNUTS said:
View attachment 249371
Boil under way for a sour saison and belgian ipa with galaxy hops. Drinking Boukevard's Long Strange Tripel. Very tasty stuff.
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You brewing the funkmeister! Remember to sanitize anything and everything including the bottom of your sneakers and the garage door opener. :D
 
Ridire said:
Purchased in Ohio? I've had a few of those from Finsfan. Very good. Have you ever had a Dragonmead Final Absolution? Comperable beer that is local. Don't know if you get that in Ohio.
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Picked it up in Ohio first shipments of boulevards stuff arrived last week. I've never had the dragonmead final absolution.
 
Remmy said:
😂😂😂😂😂😂😂😂😂 wow




You brewing the funkmeister! Remember to sanitize anything and everything including the bottom of your sneakers and the garage door opener. :D
Click to expand...


Definitely inspired by the Funkmeister
 
Well, I was going to try to bottle my Yooper's Oatmeal Stout today...but daughter is going skating and son feels left out, so I'm taking him bowling. Ah, well.

Coffee.
 

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