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Old 09-18-2012, 11:17 PM   #1
Sep 2012
Quebec, Quebec
Posts: 507
Liked 5 Times on 5 Posts

Why should I heat my candy sugar up to crack ball (300) fahrenheit at the end?

And is it really important to add water after reaching this point ?

(I want sirup, not hard rock sugar!)

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Old 09-19-2012, 12:23 PM   #2
Cordane's Avatar
Jan 2012
Tallahassee, FL
Posts: 99
Liked 6 Times on 5 Posts

No idea how the folks here do it, but several (if not most/all) of the Trappist breweries use syrup.
Do - with which I buy beer stuff!
Ray - the guy I buy stuff from!
Me - the guy I make beer for!
Fah - a long way to the store!
So - I'll have another beer!
La - ... um... la la la la la laaaaa!
Ti - No thanks, make it a beer!
And that brings us back to Do!
Cordane's Rolling Kegerator (Image Intensive!) - 23 kinds of awesome!

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