Recent content by aussietrev

sorry that temp was of the top of my head. the link you gave me is exactly the recipe i followed and it was ron pattison that gave me the original recipe.

I have made some before but not getting the flavours I want. looked into lots of different methods but the one that looked the best used pickling lime and this is not for sale in Sweden. they took it of the shelves and only dentists can buy it. Lucky for me my wife is a dentist but it costs...

dark candi states that their candi syrup is imported from Europe but i can´t find anything in Europe the sounds anything like what they sell. the only company i can find over here is brewferm and they only have one syrup and thats dark.

I made a dark invert. pretty much sugar an acid took it up too 140 Celsius and held it there for an hour or so get a nice color and flavour. when i taste the beer its very smooth but there is a bitter/burnt flavour in there that is very unpleasant so that makes me thing its the black patent...

has anybody even tried this beer ? did not like it ? Recomend something in the same style ?

mmmmmm sounds tasty. might have to put that on the to brew list. might even push the abv up a little more and let it age till christmas.

Thought I should chip in here since i make chocolate for a living. White chocolate does not work the same way dark chocolate dose in beer. Since there are is cocoa mass ( the dark part ) there is minimal flavour. not the mention that most commercial cocoa butter is deodorized. deodorized...

Nothing... I guess this falls into the category of a foreign stout. I have seen a recipe for a Trumann 1890 stout that has a very singe grain bill but no sugars.

Oh and I pushed everything up to get an abv of 7.4%

Hey all. Last year i posted looking for a clone of fullers double stout and got the following. pale malt 54.00% brown malt 18.00% flaked maize 6.00% black malt 4.00% Dark Invert sugar 17.00% total 100.00% East Kent Goldings 3.5 oz Fuggles 1 oz start of boil 2.5 oz after...

If your after espresso flavour then there is no substitute for the real thing. but what I would do. Take a hop bag and dose it with a good quality portion of fresh ground coffee. after the boil drop it in once you get down to 95 celcius and leave it in for three or four mins. dumping coffee...

Hhaha I just found your artical about the double stout brewing. very nice.

Thanks mate. Have you brewed this beer ? if so was it good ? any idea on the yeast ? thats a hell of alot of sugar in there

Invert sugar recipe | By Pastry Chef – Author Eddy Van Damme

Hey guys. I thought I might add my two cents in here. What you are making is caramel. I make pastry and chocolates as a job so I can say a few points. invert sugar is used as a preservative in making bon bons etc. it is very sweet but does not taste acidic. Glucose is used to stop sugar...