rhys333's latest activity

As i start the boil, I can tell this definitely unrefined sugar. It looks and smells different to the turbinado and table sugar...

I think I hit pay dirt. Found this piloncillo evaporated cane juice at the local Mexican grocery, and they had about 5 other varieties...

Hi guys, I am new in the forum, but I've read a lot and done some experiments in brewing. So, belgian candy is made through mailard...

Thanks for the update, @rhys333

It turned out well. I fermented at about 85F and the yeast was neutral, or at least subtle enough to be covered by the malt flavors. It...

I just kegged a second batch of this beer. It almost perfectly matches the first one I brewed and it's excellent. I have several...

I made some dark invert a while ago to use in a Stout. Only used half of it and after 6 months or so sitting in the back of the fridge...

I just taste tested my 3 batches again, but this time at room temperature. The two with baking soda taste similar, even though one had...

I used that method a few times in the past, though I had problems with crystallization. The issue was likely due to my process at the...

I always thought the lower pH was to invert it quickly, then the higher pH served to colour it quicker. I'm sure there have been some...

Interesting that the video shows neutralization prior to caramelization.

It's not quite the same, but this Ragus video says that when inverting golden syrup, they take it down to below pH 1.6 (the video shows...

I don't think that much water got in there, but I was working in the dark at that point so I'm not sure. I was aiming for 1.035 and got...

I read on one candy-making website that raising pH early assists with caramelization. That said, I read on another that lower pH does...

I would imagine 4.5 is closer to what we want for brewing purposes. Based on the 3 batches I now have, the acid-only invert smells...