Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > 20 lb of sugar and a jar of yeast nutrient
Reply
 
Thread Tools
Old 10-24-2011, 08:35 PM   #211
rebrandsoftware
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Falls Church, VA, USA, Virginia
Posts: 65
Liked 3 Times on 3 Posts

Default

Just curious if I'm the only one with this problem: I made a Belgian using the 290 syrup from this page. The syrup smelled and tasted great, however, the beer did not ferment down nearly as much as it did when I purchased a similar syrup.

Is there something about the homemade syrup that makes it less fermentable? Unfortunately the beer I made with it isnt' nearly as good as usual.
rebrandsoftware is offline
 
Reply With Quote
Old 10-24-2011, 11:43 PM   #212
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 23 Times on 20 Posts
Likes Given: 34

Default

Quote:
Originally Posted by rebrandsoftware
Unfortunately the beer I made with it isnt' nearly as good as usual.
I have also found that you can get close making it yourself, but imo, I have never tasted one that is anywhere near the quality and flavor of Dark Candi inc's products.
__________________
Time to have some fun
DannPM is offline
 
Reply With Quote
Old 10-24-2011, 11:52 PM   #213
orangehero
HBT_SUPPORTER.png
Feedback Score: 2 reviews
 
orangehero's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Northeast
Posts: 1,344
Liked 196 Times on 129 Posts
Likes Given: 277

Default

I believe that making syrup like Dark Candi is extremely easy and cheap, it just requires knowledge we do not have at the moment. It probably requires a proper choice of catalyst and good temperature and pH control as the reaction happens fast.
orangehero is online now
 
Reply With Quote
Old 10-25-2011, 05:17 AM   #214
mezzoblue
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Vancouver, BC
Posts: 20
Default

Quote:
Originally Posted by rebrandsoftware View Post
Is there something about the homemade syrup that makes it less fermentable? Unfortunately the beer I made with it isnt' nearly as good as usual.
I actually had the opposite problem, my dubbel was supposed to finish around 1.012, but it didn't stop there and I ended up with a super dry 1.005 almost saison-like beer.

In your case, did you replace a percentage of your primary fermentables with the syrup, or did you just add it on to an existing recipe? If you're aiming for a lower FG make sure you're dropping some of your malt, otherwise the sugar just adds alcohol without drying it out further.
mezzoblue is offline
 
Reply With Quote
Old 10-25-2011, 06:03 AM   #215
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 23 Times on 20 Posts
Likes Given: 34

Default

Quote:
Originally Posted by orangehero
I believe that making syrup like Dark Candi is extremely easy and cheap, it just requires knowledge we do not have at the moment. It probably requires a proper choice of catalyst and good temperature and pH control as the reaction happens fast.
My understanding is that it is a byproduct of industrial scale candy making. Beyond that I do not know anything about the process they use.
__________________
Time to have some fun
DannPM is offline
 
Reply With Quote
Old 10-25-2011, 12:51 PM   #216
rebrandsoftware
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Falls Church, VA, USA, Virginia
Posts: 65
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by mezzoblue View Post
In your case, did you replace a percentage of your primary fermentables with the syrup, or did you just add it on to an existing recipe?
The recipe called for dark candi syrup which I normally purchase. I simply replaced the commercial version with the homemade version in the same quantities.
rebrandsoftware is offline
 
Reply With Quote
Old 11-24-2011, 08:29 PM   #217
HItransplant
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Portlandia
Posts: 1,034
Liked 7 Times on 6 Posts
Likes Given: 9

Default

Quote:
Originally Posted by rebrandsoftware

The recipe called for dark candi syrup which I normally purchase. I simply replaced the commercial version with the homemade version in the same quantities.
I had the same problem. My belgian stout finished really high (1022).
__________________
Quote:
Originally Posted by BlindLemonLars View Post
It's comfort foam. :D
Quote:
Originally Posted by EdWort View Post
It's a gentle recipe, so your first time will be enjoyable and memorable. :D
HItransplant is offline
 
Reply With Quote
Old 11-26-2011, 10:39 PM   #218
Crustovsky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Posts: 54
Liked 1 Times on 1 Posts

Default

If you overcook the syrup you will get unfermentable sugars. Keep in mind that 290 is more a guideline than a set rule with water chemistry, altitude, your equipment, and a few other factors determining where you need to cook the sugar to. Experiment with your temperatures a bit, you'll be fine.
Crustovsky is offline
 
Reply With Quote
Old 12-30-2011, 04:52 PM   #219
jtupper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: , Missouri
Posts: 249
Liked 2 Times on 2 Posts

Default

im digging up an old thread here but on the DAP will this work:

Yeast Nutrient : Northern Brewer

I have some already and would like to give it a shot.

"A mixture of diammonium phosphate and food-grade urea that nourishes yeast, ensuring that it remains healthy throughout fermentation. ."

I'm not sure what urea is or if it would cause any problems.

thanks in advance
__________________
'Thirsty Days Hath September, April, June and November
All The Rest Have Thirsty Days Too
Except For The Man With
HOMEBREW'


www.CulverCreek.com
Gourmet Spices, Herbs, and Seasoning Blends
jtupper is offline
 
Reply With Quote
Old 12-30-2011, 05:24 PM   #220
jpoder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Philadelphia
Posts: 226
Liked 13 Times on 11 Posts
Likes Given: 3

Default

yup...that will work fine.
jpoder is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Other sources for Yeast Energizer and Yeast Nutrient BigStone777 Mead Forum 19 08-16-2014 01:57 PM
Apfelwein experiments (Rasberry, Brown Sugar, Yeast nutrient) unclejimbay Wine Making Forum 4 05-21-2009 04:35 PM
Yeast starter with corn sugar and nutrient? jkpq45 General Techniques 1 05-05-2009 03:07 PM
Yeast Nutrient? Georgian Novice Cider Forum 2 02-05-2007 11:25 PM
yeast energizer versus yeast nutrient VermontFreedom Mead Forum 2 08-19-2006 03:17 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS