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Old 09-27-2007, 02:52 AM   #11
landhoney
 
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Is the secret ingredient this stuff:
http://www.homebrewtalk.com/showthread.php?t=39508
I think I remember orfy saying he used something similar and it would help if you got low efficiency.

 
Old 09-27-2007, 02:56 AM   #12
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Quote:
Originally Posted by landhoney
Is the secret ingredient this stuff:
http://www.homebrewtalk.com/showthread.php?t=39508
I think I remember orfy saying he used something similar.
WINNER.

I found some Lyle's Golden Syrup and World Market. Kinda pricy, but for the true taste of Old Speckled? It'll be worth it.

That's my next batch....prolly in the next 3-4 days.

 
Old 09-27-2007, 03:03 AM   #13
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So WTF do I win? Nice video BTW, and I was pulling for triscuit beer - those things are tasty. Try the black pepper ones, they'll change your whole outlook on life.

 
Old 09-27-2007, 03:08 AM   #14
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Would you believe me if I said I knew it was Lyle's syrup, even before watching the video? Stuff's a key ingredient in Hobgoblin (which I've been drinking a lot of; I see the syrup at the grocery store every week and think about making a clone).
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Old 09-27-2007, 01:37 PM   #15
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Quote:
Originally Posted by the_bird
Would you believe me if I said I knew it was Lyle's syrup, even before watching the video? Stuff's a key ingredient in Hobgoblin (which I've been drinking a lot of; I see the syrup at the grocery store every week and think about making a clone).
Yep. Course, after I shelled out 5 clams for each of those two 11 Oz jars, my LHBS proprietor told me how to make the stuff with table sugar, lemon juice and some heat...

Oh well.

 
Old 09-27-2007, 04:40 PM   #16
Orfy
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Quote:
Originally Posted by BierMuncher
Yep. Course, after I shelled out 5 clams for each of those two 11 Oz jars, my LHBS proprietor told me how to make the stuff with table sugar, lemon juice and some heat...

Oh well.
I've mentioned it a few times.

It's table sugar heated and partialy inverted with an acid.
It's getting it right though.

You need to taste some of it. It's nice.
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Old 09-27-2007, 04:51 PM   #17
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Quote:
Originally Posted by orfy
I've mentioned it a few times.

It's table sugar heated and partialy inverted with an acid.
It's getting it right though.

You need to taste some of it. It's nice.
Thanks Orf. I'm a right brain kinda person though so I need step, be step (by step, by step) instructions. My LHBS ran down the process for me to use next time.

I'm going with the real Lyle's this time so I know what to strive for.

Orf...do you think an English Ale (Safale - 04) is a good yeast to use to keep a little sweetness in the beer?

I'm planning on mashing around 158-160F.

 
Old 09-27-2007, 05:44 PM   #18
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That is pretty cool...thanks for sharing!
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Old 09-27-2007, 05:51 PM   #19
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Looks pretty nice Muncher; just be careful you don't die in there (seriously, I once fell victim to a carbon monoxide leak - went to bed Monday, woke up Wednesday - thank the whoever I lived in a crummy apartment with drafty windows).
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Old 09-27-2007, 07:10 PM   #20
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Bugger just lost my post.....

It said.

Safale - 04 is a good middle ground.

Or

Nottingham and mash +158
Maltier and cleaner

Or

Windsor and mash - 158.

more fruity ester slightly drier

Think about what you liked from the OSH.


I like malty and clean.
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