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The corn syrup was added to make sure the invert syrup did not crystallize.

I really like corn sugar in beers I have made.

This will be my first time using it. In the past I have used corn sugar and liked the results in some IPAs. From what I have read invert sugar was used in some historical British beers. My hope is that it adds gravity points, dries the beer out a bit and makes the flavor more complex. I have...

I used 2.2 lbs of sugar to 2 cups of water. I also added a 1/2 tsp of citric acid and 4 tbls of corn syrup as insurance. I cooked it for about 2 hours.

It’s firm. Not much like a syrup. My plan is to scoop it out, weigh it, and put it in the boil kettle. I was aiming for invert #2. It did darken a bit more after cooling.

I have used other White Labs strains and S-04. The yeasts are different. That’s for sure but S-04 isn’t lacking in any respects. It’s just a different flavor profile. I used WLP 013 recently for a milk stout. It was great. Has a nice light oak aroma. For me, I just wanted to try something...

I got a water test done from Ward Labs. It's simple to do. Personally, I would not mess with water chemistry for my first brew. Just buy some jugs of water. In the future, test your water. I also find IPAs to be one of the easier beers to brew. The aroma hops cover up lots of problems...

It's a great yeast. Really versatile and easy to use. It's great for beginners because you don't need to make a starter. It's also great for experienced brewers who want a more simple process. It also lasts a long time if properly stored. Can I change my vote to "really like'?

The original post is from 2010. Imagine how old the yeast is now!

I used dark Belgian candi sugar in my clone.

Totally thankful for the forum and the members who share their knowledge. You can learn so much on here.

There is a pay pal link on his blog page. I think it’s 25 euros. http://barclayperkins.blogspot.com/?m=1

This is the grain bill I want to use. It's for an English style IPA: 10 lb - United Kingdom - Maris Otter Pale (74.1%) 1 lb - Torrified Wheat (7.4%) 1 lb - Victory (7.4%) 0.5 lb - United Kingdom - Dark Crystal 80L (3.7%) 1 lb - Corn Sugar - Dextrose (7.4%) My water profile: 54 ppm calcium...

I bought a Birthday recipe from Ronald Pattinson. It's actually pretty cool. You give him your Birthday and beer preference and he finds a brewing record from that day in the past. He sends you a recipe, a neat write up about the beer and a picture of the brewer's log book. I got a recipe...

I just received the results of my well water report. I brought it to the LHBS to ask for some help. The guy there was really obsessed with residual alkalinity (RA). He helped me work through an equation that would have me add about 2.5 grams of gypsum per gallon of water to get the RA below...

Coffe Porter. Argyle Brewing.

Do a swamp cooler. It's really easy and will lower the temp almost 7 or so degrees below ambient temperature. Just get a plastic storage container that's about 6 or so inches high, put your carboy in it, wrap the carboy in a towel and point a fan at it. I use this technique all the time.

Tasting a beer 1 week before bottling doesn't really give you an indication of what the final product will taste like. As it conditions in the bottles it will smooth out. I would leave it alone.

Argyle Brewing Pumbkin Ale! http://argylebrewing.com/

nice.