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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. S

    Differences between English invert sugar and Belgian candi sugar

    I've seen the recipe for making invert sugars numbers 1, 2, and 3 on the unholymess.com blog. The process here involves inverting raw or partially-refined cane sugar with heat and acid and then developing color using relatively low heat (240 F) for prolonged times (hours). Given the low...
  2. S

    Hello from southeast WI

    I've been brewing for ~6 months and trolling this forum religiously. What a great resource for the new brewer! Like many others here, it all started with a gift from the wife. Got a 1 gal APA extract starter kit for Christmas, which led to 10 batches over the next 2 months. Quickly converted...
  3. S

    FG vs sweetness

    I heard Jamil say on one of the shows that a beer can finish "dry" with a high FG, and a beer can finish "sweet" with a low FG. Lately I've been brewing various iterations of the Southern English Brown recipe from BCS. The recipe has ~30% crystal malt, and I've mashed at up to 158 F. I've had...
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