marty1776
Member
Just in case anyone was interested, I wanted to post my thoughts on Jaggery.
I always wanted to try it, since Mosher recommended it. I was able to find a fez shaped kilo of it for $4 at an Indian grocery store. I'm crazy about tripels so a known good recipe for tripel was made and it was sub'd for other sugars. Cutting it was difficult. I pretty much shaved off slices until I got the amt I needed. I toss sugars in just toward end of boil to get any nuances they may provide. I got it in wort, no problems. Upon racking into fermenter, I noted my gravity was lower than expected, no big deal really, but I'd been on track as of preboil. Apparently very fermentable as attenuation was at 87%. Fine.
I used it again, in another tripel, this time I had a big chunk left and decided to soften in hot water. I saw a dark spot and dug it out. Big beetle, must've died in hog heaven. No big deal. As the block was made liquid, saw probably 5 black spots. Pulled out, one-by-one, all bugs. Brew done, into fermenter, gravity off again. I was on at preboil with gravity.
As described by Mosher, it's kinda creamy tasting. I though it was really nothing special and not all that sweet. I wish I'd have measured it's potential myself but I'm wondering if may've been cut with something or the bugs ate up a bunch of the good sugar, I don't know, I'd be surprised if this was the case. It was straight from India, not surprised by the bugs and I don't care.
All in all, there are so many different sugars to try, I'm likely done with this one. If I get again, I'll check it's potential my self.
I always wanted to try it, since Mosher recommended it. I was able to find a fez shaped kilo of it for $4 at an Indian grocery store. I'm crazy about tripels so a known good recipe for tripel was made and it was sub'd for other sugars. Cutting it was difficult. I pretty much shaved off slices until I got the amt I needed. I toss sugars in just toward end of boil to get any nuances they may provide. I got it in wort, no problems. Upon racking into fermenter, I noted my gravity was lower than expected, no big deal really, but I'd been on track as of preboil. Apparently very fermentable as attenuation was at 87%. Fine.
I used it again, in another tripel, this time I had a big chunk left and decided to soften in hot water. I saw a dark spot and dug it out. Big beetle, must've died in hog heaven. No big deal. As the block was made liquid, saw probably 5 black spots. Pulled out, one-by-one, all bugs. Brew done, into fermenter, gravity off again. I was on at preboil with gravity.
As described by Mosher, it's kinda creamy tasting. I though it was really nothing special and not all that sweet. I wish I'd have measured it's potential myself but I'm wondering if may've been cut with something or the bugs ate up a bunch of the good sugar, I don't know, I'd be surprised if this was the case. It was straight from India, not surprised by the bugs and I don't care.
All in all, there are so many different sugars to try, I'm likely done with this one. If I get again, I'll check it's potential my self.