Not that this is particularly useful to anyone else, but I used SnickASaurusRex's method found here https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/ this week and was pretty successful on my first attempt. I was shooting for the 290 degree double stage, but my coloring looks more like the 280 degree. Probably due to the cheap thermometer I used. (Can anyone recommend a good one to use?) It tastes amazing, like raisins and caramel and I'm stoked about using it in a dubbel soon.
Holy hell, the ammonia smell was stronger than I expected while making this. Will definitely use a fan to suck the fumes away next time. Much thanks to SnickASaurusRex for doing all the experimenting and posting this.
Holy hell, the ammonia smell was stronger than I expected while making this. Will definitely use a fan to suck the fumes away next time. Much thanks to SnickASaurusRex for doing all the experimenting and posting this.