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Old 09-27-2012, 02:22 PM   #1
jdgapc
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Sep 2011
willow grove, pa
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I plan on doing the NB dubbel recipe however i cant justify spending that much on dark belgian candy, can i replace that with regular cane sugar?

the recipe i will do looks liek this:
1/4 CaraMunich
1/4 Special B
6.6 lbs Light LME
1 lbs Light DME
1 oz Tradition 60 minutes
1 oz Halletauer 15 minutes
1 lb Cane sugar (instead of dark candy sugar)
Wyeast 1214 or WLP 500

 
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Old 09-27-2012, 02:28 PM   #2
david00001
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Apr 2012
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I have done the NB #8 dubbel. I also wanted to do it on the cheap, so I swapped dextrose (which ferments easier than cane) for the dark candi sugar, and used beer smith to bring up the SRM using special B. I did try it young and it was promising. Hope that helps.

 
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Old 09-27-2012, 03:00 PM   #3
bknifefight
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Dec 2009
PA
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If it is an issue of price for the candi syrup, make some of your own! The 290* recipe is what I have made and seems to be the most popular.
http://www.homebrewtalk.com/f12/20-l...trient-114837/

It's very easy and delicious. Ive made it before to put on ice cream

 
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Old 09-27-2012, 07:48 PM   #4
jdgapc
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Sep 2011
willow grove, pa
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im looking foward to this one, thanks all

 
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Old 10-03-2012, 11:12 AM   #5
jdgapc
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Sep 2011
willow grove, pa
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so i brewed this up on sunday and decided to go with the dark candi sugar after all, it was only a couple bucks. i pitched the yeast late sunday afternoon, and by 10 pm there was bubbles coming off the blow off tube, by monday morning lots of foam up top and fermented hard all day monday until wednesday morning.

 
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Old 10-03-2012, 05:19 PM   #6
Chromebrew
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Jun 2012
Katy, Texas
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Did you use the WLP500? i did a Dubbel this past sunday with WLP500 and ive yet to see any fermentation. I questioned this in a recent thread, apparently its a very slow to get going and of course benefits from a starter. Im guessing you used Wyeast?

 
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Old 10-03-2012, 07:00 PM   #7
bknifefight
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Quote:
Originally Posted by Chromebrew View Post
Did you use the WLP500? i did a Dubbel this past sunday with WLP500 and ive yet to see any fermentation. I questioned this in a recent thread, apparently its a very slow to get going and of course benefits from a starter. Im guessing you used Wyeast?
You may have an issue if you aren't seeing activity today.

 
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Old 10-04-2012, 01:40 PM   #8
jdgapc
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Sep 2011
willow grove, pa
Posts: 130
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i used Wyeast 1214 the Chimay strain, i was debating between that and WLP 500, it basically came down to the guy at the homebrew shop saying they are teh same but the wlp vial is easier to spill when opening, rare but does happen, and i felt it was easier to creat the sttarter using the foil smack pack versus a vial. this was also the first time i made a starter, i created it friday afternoon, and pitched it on late sunday afternoon.

 
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Old 10-05-2012, 12:24 PM   #9
david00001
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Apr 2012
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Hey jdgapc. I mentioned before that I try to control color and taste profile using malt rather than the traditional Candi sugar, while others are getting good results making their own Candi sugar. I wanted to add that new world Belgian producers (like ommegang for example) primary use dextrose for fermentable adjuncts. And if dextrose is good enough for ommegang....

 
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Old 10-05-2012, 12:45 PM   #10
Chromebrew
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Jun 2012
Katy, Texas
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Quote:
Originally Posted by bknifefight View Post
You may have an issue if you aren't seeing activity today.
I did find the airlock rumbling when i got home yesterday, i just ordered an Erlenmeyer flask so i can do some starters going forward. That was too stressful waiting on that cold yeast to start up.

 
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