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Old 09-04-2010, 12:48 PM   #101
Centexbear
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This isn't caramel and isn't inverted sugar.

 
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Old 09-04-2010, 03:29 PM   #102
Beezer94
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A decent thermometer is a must! I had 2 cheap candy thermometers that I figured I would use, but I was glad to have a good thermometer. The 2 candy thermometers read between 230-240F, but the syrup was turning very dark so I checked with my "good thermometer" and it read 290F. When you do the final reheat, you really do not want it to go past 240F or it'll get closer to hard candy the more over 240 you go.

Also I used regular US cheap cane sugar without a problem.
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Old 09-04-2010, 03:45 PM   #103
Centexbear
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Well, I do have one of the cheap $10 thermos.

I maybe did let it creep up a few degrees over 240 on the reheat.

I need try practice again to try a few things a little differently.

 
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Old 09-04-2010, 04:24 PM   #104
smizak
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I've made this about a half dozen times. If you don't mind a little extra volume of syrup, you really don't have to reheat this to 240F. Just heat it till boils again after the second water addition and you will not have to deal with the crystallization issue. It will stay syrupy even at room temp.
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Old 09-07-2010, 03:25 PM   #105
merc1
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Jul 2010
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This is a great thread that I am sure has resulted in many very special brews.

After a bit of reading I decided that I would add this syrup (deep amber) to the primary of my dubbel after high krausen. From the standpoint of sanitation, what is the recommended procedure for adding to the primary? I was thinking about throwing it in the microwave for a 30 seconds or so before adding to the primary, but I am sure there is a better way.

 
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Old 09-07-2010, 04:08 PM   #106
Centexbear
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Quote:
Originally Posted by smizak View Post
I've made this about a half dozen times. If you don't mind a little extra volume of syrup, you really don't have to reheat this to 240F. Just heat it till boils again after the second water addition and you will not have to deal with the crystallization issue. It will stay syrupy even at room temp.
I gave it another try and didn't reheat to 240 and it came out perfect! Nice and syrupy...and really tasty.

Don't know about sanitation with regards to adding to fermenting. I added the syrup to my boil on the Caramel Amber Ale so I can't answer your question.

Make this stuff....it rocks. To the OP...thanks for the research and teaching me how to make this!

Jeff

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Old 09-07-2010, 04:12 PM   #107
Hermit
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Nov 2009
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Quote:
Originally Posted by Centexbear View Post
This isn't caramel and isn't inverted sugar.
Care to elaborate? It should be inverted, though I can see the caramel....

 
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Old 09-07-2010, 04:20 PM   #108
smizak
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Quote:
Originally Posted by merc1 View Post
From the standpoint of sanitation, what is the recommended procedure for adding to the primary? I was thinking about throwing it in the microwave for a 30 seconds or so before adding to the primary, but I am sure there is a better way.
I just boil it for a minute or so with a lid on the pot, then cool it down in the freezer and add to beer. The steam and heat will sanitize the lid and inside of the pot.
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Old 09-07-2010, 04:25 PM   #109
Centexbear
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Quote:
Originally Posted by Hermit View Post
Care to elaborate? It should be inverted, though I can see the caramel....
I apologize, I reread my post and it sounded snooty. Sorry bout that!

I am no expert here but that answer is somewhere in this thread. It's mentioned a few times and explained why it's neither. Not sure about the inverted sugar but I remember that it's not caramel because it's not heated up to a hot enough temperature to make or be caramel.

I'll research the thread later when I get home from work to get the inverted sugar answer.

Jeff

 
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Old 09-07-2010, 06:07 PM   #110
Freezeblade
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May 2008
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This most certainly is inverted sugar, as the heat and pH causes the sucrose to become glucose and fructose, thus, inverted.
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