eimar
Brasserie Montfort No NEIPA brewed here
Thank`s a lot for that very interesting thread.
I work at the craft Cervejaria Bodebrown in the city of Curitiba ( southern Brasil ) . Last friday we made 150 kg ( about 300 lbs ) of candi syrup for a tripel. We were shooting for some rose color ( 250 F ) but by the time we reached that temperature the color was too dark and it looks like the deep amber color ( 290F ) . Any suggestion about how to correct our mistake ? That said the result turned very delicious but more suited for a dubbel .
Jacques
I work at the craft Cervejaria Bodebrown in the city of Curitiba ( southern Brasil ) . Last friday we made 150 kg ( about 300 lbs ) of candi syrup for a tripel. We were shooting for some rose color ( 250 F ) but by the time we reached that temperature the color was too dark and it looks like the deep amber color ( 290F ) . Any suggestion about how to correct our mistake ? That said the result turned very delicious but more suited for a dubbel .
Jacques