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Correct , so we can say that homemade candi syrup is almost 100% fermentable :)

I like it, combined with Wyeast Abbey II yeast it brings some plum flavor, like in Rochefort 8 ( my favorite beer ) Jacques

From my latest batch of Saint Nicolas 8 dubbel: OG 1.074 FG 1.013 , 1.5 lb homemade dark candi syrup for a 5 gallons batch.. So I conclude that candi syrup is 100% fermentable .

You'll like it.

I store my candi syrup in ( preheated ) Mason jars. I keep it at ambient temperature for several months without problem. At least 24 hours without refrigeration , I produced 40 kg of candi syrup for a micro brewery the day before brew day. As z-bob says: like real maple syrup.

It is a wedding, not a homebrew club meeting , :) . Go easy on the ABV and on the quantities.

For a wedding ? just brew 1 beer: alimony ale, the most bitter beer in America

"The Maillard reaction is a chemical reaction between amino acids and reducing sugars" , so how can you have Maillard reactions from sucrose ?? The way I understand sucrose is not a reducing sugar .

"Maillard reaction is strongly influenced by the pH which increases with increasing pH" very interesting article here: https://www.researchgate.net/publication/319596892_Effect_of_pH_and_temperature_on_browning_intensity_of_coconut_sugar_and_its_antioxidant_activity So shouldn't we...

My tripels are all grains, it isjust a matter of color, not flavor . I'm afraid that brewing a tripel using the palest extract, a pinch of caramunich and some sucrose or homemade pale candi syrup the color would still be too dark. Dubbels and dark strong , on the other hand , don't have that...

Fresh Briess liquid malt extract for beers and Briess DME for canned starters. I started to brew in ... 1991 and malt extract has come a long way. My tripels are all grain , but the some dubbels with dark grains and candi syrup are brewed using LME.

Most of my breads are baked in a cast iron dutch oven ( with a stainless steel knob on the lid ) . The lid keeps the moisture inside .

I brew mostly belgian tripel and dark strong , ferment 23 litres ( 6.076 gallon ) in a 8.5 gallon fermenter with a 1" blowoff tube . Those belgian yeasts laugh at fermcap.

No need to use the entire slant, get yeast from the slant once using an inoculating loop and inoculate a 10 ml of wort in a test tube . Then successively multiply by 10.

Fresh liquid malt extract has more flavor than DME , it looks like the drying process removes some flavor. ( just my opinion here ) DME is better than oxidized LME About beer kits, how many months ( or years :) ) have they been on the shelf ? DME is convenient for adjusting OG and...

As bkboiler mentions, the freshness of the extract is very important. It depends on the style , 10% of my batches are brewed using extract and steeping grains: stout, porter , belgian dubbel ( with homemade candi syrup ) are good candidates. I prefer using fresh liquid malt extract Jacques

Nedhbb, 3 days ago I had the same request from a member of the Tilt facebook group. Unfortunately I left home last week and will be back in june. So I'm afraid you'll have to wait. From the picture on your avatar it looks like you are the John Seamons who asked the same question on the Tilt...

milclaw, it is easy to make candi syrup. The seret ingredient is "patience" .

I agree, 2 lbs of candi syrup is a lot. I use 1 lb of homemade candi syrup + 1 lb of pure cane sugar ( for a dry finish ). As you say, there is no reason not to try. I might make the maltose candi syrup in advance by reducing some water + light malt extract. Jacques

Belgian dark strong ( BDS ) and dopplebock are my favorite beers ( see my avatar picture ) . I brew the BDS using homemade dark candi syrup. I want to brew the original recipe on page 1 of this thread. The recipe asks for 2.5 lbs of D-180 commercial candi syrup and some Clear wort boil-down...