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You are bringing it just below the smoke/burning point at each successive rise. I'm sure someone else can give the food science explanation, but in practice the burn point is lower. You are trig to maximize the maillard reactions at each stage so want to go as high as you can without burning...

Meh...the same could be said for the beer one makes using the D2 sugar! That being said I am one of the folks buying a quart from you on this group buy. (I'm setting up to have the mother load of doubles and quads ready for next winter!) On a similar, but different note, someone in the...

Cheers! and welcome!!! Homebrewers come in all shapes, sizes, sexes, colors, ages, etc. We all like different aspects of brewing. Some like the science, some like the art, some like to build brewing gadgets, some are just looking to get drunk, some are cheapskates (hoping homebrewing is...

I've waited a long time to weigh in on this topic... I buy grain in bulk, but don't own a mill, so buy it pre-crushed. I have had crushed grain for a whole year that brewed up just fine. The grain didn't taste stale, no cracker taste, and finished product was very good (not just my own...

Just sent my payment through paypal.

looks awesome! especially the last one. How long was it from first photo to last?

wow! just shy of 18 hours. Is that a record?

Oh! Didn't realize the issue with Star San. Never mind. (unless at least a few others were ordering too). Is OLDBREW's D2 real D2 from Dark Candi? If so I'm in for a quart.

Since it sounds like we are throwing in for misc, I'd like to add: 1X 5S-STAR - 32 ounce ( 32 oz bottle of star san) 2X DC-SY-D2-1 (1 LB. packages of Belgian Candi D2 syrup) Thx!

I'd love to get in with 1x FB-PILS - Milled (hope that getting a bag milled is okay...i did this back in round 3 with no problem. Just paid the extra $$$ to have them mill it) thx!

You know, that's basically what I decided after I posted this question. I'm not at all into competitions, so I don't know why I was feeling any urge to enter this one. It *is* occasionally nice to get some blind, honest feedback, but why would I want feedback on something I knew had...

so, I'd like to enter one of my beers in a competition, but I realize I only have 1 12 oz bottle left (should have been more conscious giving so many away around the holidays!)! I need two bottles 10-16 oz to enter. I have a few 22oz and a few 750 ml left. so, can I rebottle one of the bigger...

Awesome...sounds like progress to me. I still haven't made it to my LHBS yet to get supplies to try making some of your latest sugars, but will try this weekend. Not sure about matching densities of very viscous syrups, but you could dilute both to a common, lesser density using a...

Added some pics in the Pellicle Photo thread HERE It is a thing of beauty!

Here are my pics. It was very thin/flaky (and without any bubbles) until I put a pound of amber candi sugar (diluted in about a quart of water) back in December. Now it looks spectacular! See my thread about this brew HERE

Look at generating QR codes instead of 1-D barcodes...you can store a lot more information (4296 characters!). I used this and put recipe info as well as brew date, bottle date and a URL to my beersmith recipe/brew sheet in it. there are QR reader programs for every smart phone. Wikipedia...

I don't know...after trying to produce D2 unsuccessfully a number of times, I'm beginning to think they are at least employing Oompa-Loompas in Belgium! Perhaps if we could capture one...

This has been debated ad nauseum in the original candi sugar thread started by SnickASaurusRex HERE Basically, the Dark Candi Inc website says in the tech specs for D2 that it is produced by repeated heating and cooling of beet sugar, but does not elaborate on the process. In the U.S. at...

thanks for the additional experiments! good stuff! As you know, I am on this quest too. I've been thinking about pressure cookers or even trying it in the oven. What if I can hold at 300 for 30 minutes? thoughts? Right now I'm sort of shooting in the dark based on other's knowledge Does...

I tried doing a 4 stage sugar last night...actually 2, one with table sugar and one with Turbinado. it was interesting that the Turbinado took much longer to reach the target temp at each ramp. basics were that i used 1 LB of sugar, 1 cup of water, and 1 1/2 tsp of DAP for each. temp...