Yes, it was rock sugar. I want to say we got it from William's Brewing, they had the darkest SRM.
Yes, packaged the entire batch into bottles. Used DME for priming.
16E - good thing for those specialty categories! It is tough to fit most of our brews into a style category. Funny note to add, we actually meant to add another pound of the dark sugar at flameout but since it was so damn cold we simply forgot
Originally Posted by jmo88
Interesting recipe! I have a few questions about it. What type of sugar are you using? The syrups I've seen have much lower SRM's, are you using rock sugar? If you could link the product that would be great. Also, did you bottle condition these? I kegged a batch of Saison and bottled from the keg for a competition to about 3 vols and got dinged for under carbonating.
EDIT: And one more questions, did you enter as a specialty Belgian (16E) or a Saison? It seems pretty dark for a saison.