Originally Posted by tozebeach
I was thinking about adding some Special B after reading the malt profile...sounds exactly like what I want. Half pound should be ok?
What is the reasoning behind subbing in the table sugar for the candi?
Alot of the quad recipes call for fermenting in the 80s initially....should I not do that?
Yeah 1/2 lb of special B is good. That stuff is kinda strong. I use a 1/2lb in my dubble and it's great.
Table sugar is cheaper then the candi. Unless your using the D2 type syrup. The rock candi really won't add much flavor. The sugar is really there to reduce the FG and make the beer drier and more drinkable.
DO NOT START in the 80's The initial phase of fermentaion is critical. The yeast will produce all kinds of harsh alcohols and crazy bananna flavors at high temps. Start slow in the mid 60's.
BUT warm towards the end. keeping it warm at the end is important for full attenuation. The yeast will be stressed from all the alcohol and if the temp drops a bit the yeast will quit working and you will have a sweet cloying beer. Sweet and cloying is the death of a belgian beer.