What are you drinking now?

[Hello]

Your wife never stops complaining about it.

KA POW! @ridire hah

 

[TheCADJockey]

Having to redraw two entire packages because the person who originally requested them, funked up and gave me bad information. Get your **** together, when someone is talking about space exploration... for the love of god pay attention and relay to me what I need to know.

- insane mode activated - death glare at 100% -

C0FF33

 

[WesleyS]

Your wife never stops complaining about it.

Ha!

 

[Psylocide]

Ugh... Grizz Wintergreen Spit.

Had my energy drink on my desk, use it for a spitter, forgot it was empty and had used it this morning, took a nice pull.

Herggggg.

 

[BGBC]

Ugh... Grizz Wintergreen Spit.

Had my energy drink on my desk, use it for a spitter, forgot it was empty and had used it this morning, took a nice pull.

Herggggg.

Just vomited in my mouth a little.

@WesleyS - have you used that candi sugar you made a while back? Planning for a quad and looking into the process now.

 

[finsfan]

Just vomited in my mouth a little.

@WesleyS - have you used that candi sugar you made a while back? Planning for a quad and looking into the process now.

The process is pretty simple and the results have been good from my experience. I would follow what this guys does. The main thing to make sure you keep it between 260-270 for 20 minutes and then let it rise to 300 quickly for you get the hard crack and not have it turn out soft. When you go to chill it, DO NOT PUT IT ON ALUMINUM FOIL! Put it on parchment paper on a cookie sheet and freeze that sucker. When its frozen, cover the entire thing in powered sugar, add another piece of parchment paper on top and smash it up. You will probably want to add more powered sugar so its not sticky. I keep mine in a ziplock bag in the freezer until its time to use it. Good luck! Also, I used lemon juice instead.

https://joshthebrewmaster.wordpress.com/2010/11/27/how-to-make-belgian-candi-sugar/

 

[Remmy]

Orange juice with a late breakfast.

New tires + AWD = handling like a go-kart.

 

[BGBC]

The process is pretty simple and the results have been good from my experience. I would follow what this guys does. The main thing to make sure you keep it between 260-270 for 20 minutes and then let it rise to 300 quickly for you get the hard crack and not have it turn out soft. When you go to chill it, DO NOT PUT IT ON ALUMINUM FOIL! Put it on parchment paper on a cookie sheet and freeze that sucker. When its frozen, cover the entire thing in powered sugar, add another piece of parchment paper on top and smash it up. You will probably want to add more powered sugar so its not sticky. I keep mine in a ziplock bag in the freezer until its time to use it. Good luck! Also, I used lemon juice instead.

https://joshthebrewmaster.wordpress.com/2010/11/27/how-to-make-belgian-candi-sugar/

I've been looking at this version:
https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/

Or summarized here: Basic Brewing Sugar Chart

Curious about the differences in the end products, since one uses acid and the other creates an alkaline solution...

 

[Remmy]

Water now so I can get ready to slam some beers down.

Looks like I'm going to have Troeg's for lunch.

Troegs Cultivator
Troegs Hop Back Amber
Troegs Java Head
Troegs Nugget Nectar
Troegs Perpetual IPA
Troegs Troegenator

 

[CliffMongoloid]

Ugh... Grizz Wintergreen Spit.

Had my energy drink on my desk, use it for a spitter, forgot it was empty and had used it this morning, took a nice pull.

Herggggg.

i did this once as a kid- had a beer in the back seat of a car and grabbed my buddies spitter (same beer bottle) i stuck my head out the window and threw up all down my buddies tahoe... ill never forget that taste - copenhagen spit... worst thing in the world

water

 

[finsfan]

I've been looking at this version:
https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/

Or summarized here: Basic Brewing Sugar Chart

Curious about the differences in the end products, since one uses acid and the other creates an alkaline solution...

I would be interested in seeing the difference as well. From my understanding, an acid is needed to invert the sugar. This may not be true, but thats what I took away from the brief google searches I did a while back. There may be multiple ways to invert it for all I know.

 

[BGBC]

I would be interested in seeing the difference as well. From my understanding, an acid is needed to invert the sugar. This may not be true, but thats what I took away from the brief google searches I did a while back. There may be multiple ways to invert it for all I know.

My brief googling indicated the inversion wasn't really required when making the sugar since your wort is acidic and it will invert when added to the wort anyway.

Already considering doing a batch each way to compare...

 

[finsfan]

My brief googling indicated the inversion wasn't really required when making the sugar since your wort is acidic and it will invert when added to the wort anyway.

Already considering doing a batch each way to compare...

So making candi sugar isnt necessary? If the wort can invert table or beet sugar itself, there would be not point in making candi sugar. The whole process of making candi sugar is to invert it. Boiling wort would not bring the sugar/acid up to a hot enough temp to invert it (260-275*F)

"Chemically, it is an invert sugar: one that has been converted from sucrose to a mixture of fructose and glucose by heating with water and some acid (usually citric acid)."

 

[WesleyS]

@WesleyS - have you used that candi sugar you made a while back? Planning for a quad and looking into the process now.

Yep, used it the day after I made it.
The process is super simple. First off, you'll want to forget everything @finsfan said.
I used 1.5 lbs of sugar. Mixed it with just enough water to dissolve it (not much). Added a teaspoon of lemon juice and set the burner to medium.
Let it cook between 260-275F for 20 minutes and you'll have clear candi sugar. If you want it darker, like I did, continue to keep it in that temp range for however long it takes to get where you want it. It took around 3 hrs for mine to get where I wanted it.
You can periodically dip a spoon in and drop some on a piece of foil to cool so you can taste it as you go along.
When it gets where you want it, let the temp rise above 300, take it off heat and pour it in a foil lined pie plate. Foil worked great for me, but you can use parchment paper if you'd like.
I let it cool overnight and then broke it apart in the morning. If you're wanting to store it, mix it with some powdered sugar to keep it from sticking together.
What I learned:
Start out with the burner on medium. The longer you cook it, you may need to slowly turn the heat down to keep it from foaming up the sides as the temperature rises.
Keep a bowl of ice water next to the stove to use for reducing the temp when it gets too high. 1-2 Tbs at a time should be enough.
When you add the water watch out. It boils on the surface very quickly and can splatter on your hand. Can hurt like hell!
That's it. Very easy.

 

[WesleyS]

So making candi sugar isnt necessary? If the wort can invert table or beet sugar itself, there would be not point in making candi sugar. The whole process of making candi sugar is to invert it. Boiling wort would not bring the sugar/acid up to a hot enough temp to invert it (260-275*F)

"Chemically, it is an invert sugar: one that has been converted from sucrose to a mixture of fructose and glucose by heating with water and some acid (usually citric acid)."

I've read numerous times where people say that making candi sugar is unnecessary because the sugar will invert in the boiling wort anyway. I'm no expert on that subject, but I will offer my opinion. I personally wouldn't waste my time making clear candi sugar. I would just do what I've always done, and add corn sugar. Most likely get the same effect. What made me want to make candi sugar is the fact that I wanted dark sugar. That's the only advantage, to me, to making candi sugar, is if you want the flavor contributions that would come from amber or darker.

 

[finsfan]

I've read numerous times where people say that making candi sugar is unnecessary because the sugar will invert in the boiling wort anyway. I'm no expert on that subject, but I will offer my opinion. I personally wouldn't waste my time making clear candi sugar. I would just do what I've always done, and add corn sugar. Most likely get the same effect. What made me want to make candi sugar is the fact that I wanted dark sugar. That's the only advantage, to me, to making candi sugar, is if you want the flavor contributions that would come from amber or darker.

I think DC needs to chime in with his expert advice.

"Belgian candi is sugar. There is a slight difference though. Belgian candi is fructose and glucose. Table sugar is sucrose. The reason for the difference is Belgian candi has been inverted. Inverted sugar is produced by splitting sucrose into fructose and glucose. Yeast has a field day with fructose and glucose, but struggles a bit with sucrose. To break down sucrose, the yeast must first produce an invertase enzyme. It’s an extra step for the yeast, but the yeast (and most organisms) can do it.
Some people report the enzyme produced by the yeast can give the beer an off flavor. Just to be safe, it would be better if you can first break your table sugar down into the monosaccharides. To break down the sucrose, you can use an enzyme (from the yeast in your wort), or you can use acid and heat."


On our end its all speculative and dependent on what others have done research on. I would like to take wort and split it two ways with table sugar and clear candi sugar to see if you can taste the difference.

 

[TheCADJockey]

So bored. I miss going out for beers on lunch.

4 hours until BEERSTOFACE

 

[finsfan]

So bored. I miss going out for beers on lunch.

4 hours until BEERSTOFACE

Hopefully its BEERSTOMOUTH instead.

 

[Ridire]

So bored. I miss going out for beers on lunch.

4 hours until BEERSTOFACE

And then 4 hours from then until FACETOFLOOR?

 

[TheCADJockey]

Yeeeesh, you's guys are NASTY today. Sorry I interrupted your fancy talk :cross:

 

[Psylocide]

Man, I'm going to kill my Centennial Blonde tonight... brewed on 12/28.

I'm a baaaaad boy. At this rate, I'm going to have to brew once a week to establish any kind of pipeline.

 

[finsfan]

Yeeeesh, you's guys are NASTY today. Sorry I interrupted your fancy talk :cross:

Haha I needed something more fun to talk about.

 

[wobrien]

I personally wouldn't waste my time making clear candi sugar. QUOTE]

This is my stance as well. Also, I learned the hardway not to let the candi sugar cool on aluminum foil. :smack:

 

[Ridire]

Yeeeesh, you's guys are NASTY today. Sorry I interrupted your fancy talk :cross:

You shut your mouth when you're talking to me!!

I can't wait to say that to my kids when they get older.

 

[finsfan]

This is my stance as well. Also, I learned the hardway not to let the candi sugar cool on aluminum foil. :smack:

Same here. I had to throw 2lbs in the trash and start over. I was not very happy!

 

[Remmy]

No one is drinking, just bull****ting.

Last water of the day. I am going to @Hello myself.

 

[Ridire]

No one is drinking, just bull****ting.

Last water of the day. I am going to @Hello myself.

I'm leaving work early today. Patience, my friend. Right now, water with lunch.

 

[WesleyS]

I personally wouldn't waste my time making clear candi sugar. QUOTE]



This is my stance as well. Also, I learned the hardway not to let the candi sugar cool on aluminum foil. :smack:

Same here. I had to throw 2lbs in the trash and start over. I was not very happy!

I guess my experience was a fluke then. But, to be safe, I will most likely not use foil next time. It's just all I had at the time and I wasn't running out to the store again that day.

 

[DisturbdChemist]

I need boooozzzzeeee!!!!

 

[kev211]

No one is drinking, just bull****ting.

Last water of the day. I am going to @Hello myself.

Im drinking...



Coffee.

Some of us have to be at the office today.

And some of us are on West Coast time which means we have to sit here and watch all you east coasters start the fun without us

 

[wobrien]

I guess my experience was a fluke then. But, to be safe, I will most likely not use foil next time. It's just all I had at the time and I wasn't running out to the store again that day.

I just use my wife's non-stick baking pan now.

I'm still not drinking and @Remmy can go @Hello himself for all I care

 

[TheCADJockey]

Well just contacted wedding photographer that I paid ($1,000) for to see where our photos are from November.

"Omg I completely forgot, I'll mail them out next week."

Why me? This is why I wanted to put disposable cameras on everyone's table. Paying someone to take pictures. Funk you.

More coffee to prime for a rough evening..

 

[kev211]

Well just contacted wedding photographer that I paid ($1,000) for to see where our photos are from November.

"Omg I completely forgot, I'll mail them out next week."

Why me? This is why I wanted to put disposable cameras on everyone's table. Paying someone to take pictures. Funk you.

More coffee to prime for a rough evening..

I think you need a hug. And beer... Definitely beer.

We had the same thing happen with our July wedding. December rolls around and apparently he had "a family emergency". Its a good thing he's a dang good photographer or I would have been bummin hard

 

[SupervisingChildren]

Cherry coke. Headed out to only appointment of the day. Come on 4 o'clock!

 

[Ridire]

Well just contacted wedding photographer that I paid ($1,000) for to see where our photos are from November.

"Omg I completely forgot, I'll mail them out next week."

Why me? This is why I wanted to put disposable cameras on everyone's table. Paying someone to take pictures. Funk you.

More coffee to prime for a rough evening..

You ever talk to someone, a month after the wedding, who did the disposables on the table thing?

Every person I know who did that said there were more penis pictures on those things than they could count. Booze + cameras + access to public restrooms = penises all over the place. You can check my math, but I'm pretty sure it checks out.

 

[BeerMeDuffMan]

Well just contacted wedding photographer that I paid ($1,000) for to see where our photos are from November.

"Omg I completely forgot, I'll mail them out next week."

Why me? This is why I wanted to put disposable cameras on everyone's table. Paying someone to take pictures. Funk you.

More coffee to prime for a rough evening..

Our photographer/minister team called us three months before we were married. He wanted to let know he had terminal cancer and they gave him a month at the most. He said his best friend would do the service for us and his wife would still do the pictures for us. That conversation threw any concept of life's perceptions out the window for me.

 

[WesleyS]

I just use my wife's non-stick baking pan now.

I bet a silicone ice mold would work good. Or perhaps, a silicone Death Star mold? Now I have to do it!

 

[atimmerman88]

Osnap ... eh? Get it? Hahaaaaaa. Yep.

Coffee.

That's a classic engineering joke.

Followed closely by:

 

[Zekk]

Im drinking...



Coffee.

Some of us have to be at the office today.

And some of us are on West Coast time which means we have to sit here and watch all you east coasters start the fun without us

+1, I'm at work for 7 more hours drinking coffee and wishing I could brew this weekend

 

[kev211]

You ever talk to someone, a month after the wedding, who did the disposables on the table thing?

Every person I know who did that said there were more penis pictures on those things than they could count. Booze + cameras + access to public restrooms = penises all over the place. You can check my math, but I'm pretty sure it checks out.

My wife and I thought about the disposable cameras, then we realized open bar + cameras would not be good. So I'm not mathematician, but I'm pretty sure your math is good