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Are you doing all grain or partial mash? If your adjuncts don't go over 10% (and why would they?) you should be fine. If you're extra-paranoid, you can add some amylase to the mash. -----edit------- well, if i would've read your post carefully, I would have seen that you're doing a partial...

I hear ya there. I certainly don't want to have something that dark, and frankly, I don't see how these ingredients could make it at least as dark as a stout... I'm going for the darkness of a st bernardus 12 or of a rochefort 10.

I hear ya there. I certainly don't want to have something that dark, and frankly, I don't see how these ingredients could make it at least as dark as a stout... I'm going for the darkness of a st bernardus 12 or of a rochefort 10.

Well, I made some candy sugar tonight. I bought turbinado sugar and citric acid and went with Method #2. It was simple and turned out very well, but it takes a while for a pound of sugar to carmelize. I think everybody should try it - it's inexpensive, easy, and it gives you a lot of control...

Well, I made some candy sugar tonight. I bought turbinado sugar and citric acid and went with Method #2. It was simple and turned out very well, but it takes a while for a pound of sugar to carmelize. I think everybody should try it - it's inexpensive, easy, and it gives you a lot of control...

I've been reading some things that say candy sugar is invert sugar, and other places that say it's just sucrose, but I'm not sure. On the other hand, what does everybody think about the SRM rating ProMash gives my prospective recipe?

I've been reading some things that say candy sugar is invert sugar, and other places that say it's just sucrose, but I'm not sure. On the other hand, what does everybody think about the SRM rating ProMash gives my prospective recipe?

I'm not sure how Belgians process sugar to create candy sugar. You just use some citric acid and heat to split sucrose so the yeast doesn't have to do as much work.

I'm not sure how Belgians process sugar to create candy sugar. You just use some citric acid and heat to split sucrose so the yeast doesn't have to do as much work.

I'm reading a new book called "Brew Like A Monk" and it discusses lots of things about belgian beers that I never knew before. The book says that the belgian candy sugar we can get at our homebrew stores (rocks) are not the same type of candy sugar that belgian brewers use. Apparently they use...

I'm reading a new book called "Brew Like A Monk" and it discusses lots of things about belgian beers that I never knew before. The book says that the belgian candy sugar we can get at our homebrew stores (rocks) are not the same type of candy sugar that belgian brewers use. Apparently they use...

I feel like I should've read this somewhere or sometime, and I probably did, but when you're taking readings, what's the difference between "apparent" values and "real" values? And what causes the difference?

Hey all, We bottled our belgian ale about two weeks ago, and we tried a test bottle last night. I know that it's kind of early for a Belgian, but we wanted to see how things were coming along. The bananas have mellowed, and we're really pleased so far, especially since things can only get...

I've always brewed on a wooden deck, and never had any issues. I'd avoid getting too crazy with the burner, and I'd probably keep it a safe distance from the wood. Just use as much care as you would anytime you were playing with fire and a potentially sticky mess.

Rookie, your advice sounds good to me. I believe that the scenario that you describe would result in approximately 130 degree water. Yeast'd be more unhappy than you dropped into an Afghani desert. ;)

You will want to maintain that temperature for the duration of the mash. That's why, as all grain brewers, we use coolers or some other type of insulated mash tun.

Well, Guinness uses some nitrogen "widget" but I don't know if you can get ahold of those. It might be some proprietary technology, but it wouldn't hurt to search around. By the way, this might be extremely common knowlege, but the dense head comes from the smaller nitrogen bubbles, which...

It might sound weird, but I actually don't mind rice in a brew if there's no corn. The Japanese beers like Kirin Ichiban are definitely not objectionable to me. I'd like to know what is different about the fermentation of corn sugar. Anybody have the chemistry knowledge to know why the taste...

I hear ya, but i probably wouldn't make a beer when the grain bill includes corn, but pretty much only because I don't like corny beer styles. But to each his own, and that's exactly why we brew!

I'm just curious if any of you (or many of you) use corn once in a while in your beer. I've seen some discussion about it, and honestly, I can't imagine why anybody would use it in their beers. i think it imparts a terrible flavor... It's the reason why I think Yuengling Lager is a horrible...