Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Sweet Sorghum
Reply
 
Thread Tools
Old 10-01-2011, 03:33 PM   #1
LeglessDog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Raleigh, NC
Posts: 10
Likes Given: 1

Default Sweet Sorghum

I bought 44oz (in weight) of Spring Valley Sweet Sorghum syrup (100% pure, made by Mennonites using a horse-drawn mill in KY) with intentions of brewing with it. My instincts tell me to go for something rich, most likely either a dark Belgian/American "hybrid" or maybe an Imperial Porter/Brown ale.

My question concerns when to add the syrup. From what I've read, it is highly fermentable, and I figured that--like maple syrup--it's flavor/aroma properties will dissipate/change both as it boils, and as it ferments-out.

I want to preserve as much of the sorghum syrup's flavor properties as possible.

I prefer kegging then beer-gunning the beer, but if priming with sorghum would be the best method, I'm up for it--either in the keg or in bottles.

All feedback is welcome and appreciated!


LeglessDog is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3787 -- sweet but dry? heywolfie1015 Fermentation & Yeast 14 03-28-2011 05:21 AM
Why are my lagers so sweet? ArkhamAsylum Fermentation & Yeast 13 06-17-2010 01:59 AM
Low FG, but very sweet taste heywolfie1015 Fermentation & Yeast 11 03-30-2010 11:18 PM
What to do w/ underattenuated sweet beer? mixmasterob Fermentation & Yeast 3 03-20-2010 07:15 PM
my doppelbock is too sweet elmwood Fermentation & Yeast 13 12-24-2009 07:35 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS