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Old 10-24-2011, 08:35 PM   #211
rebrandsoftware
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Jul 2010
Falls Church, VA, USA, Virginia
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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.

 
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Old 10-24-2011, 11:43 PM   #212
DannPM
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Jan 2011
Pittsburg, KS
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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.
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Old 10-24-2011, 11:52 PM   #213
orangehero
 
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Apr 2010
Northeast
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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.

 
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Old 10-25-2011, 05:17 AM   #214
mezzoblue
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Dec 2010
Vancouver, BC
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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.

 
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Old 10-25-2011, 06:03 AM   #215
DannPM
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Jan 2011
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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.
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Old 10-25-2011, 12:51 PM   #216
rebrandsoftware
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Jul 2010
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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.

 
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Old 11-24-2011, 09:29 PM   #217
HItransplant
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Aug 2010
Portlandia
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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).
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Old 11-26-2011, 11:39 PM   #218
Crustovsky
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Feb 2011
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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.

 
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Old 12-30-2011, 05:52 PM   #219
jtupper
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Aug 2010
, Missouri
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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
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Old 12-30-2011, 06:24 PM   #220
jpoder
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Feb 2010
Philadelphia
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yup...that will work fine.

 
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