Not after you add the water and make the stuff. The only way to get flavor out of it is to create unfermentable sugars. Again, I would make the syrup and add it lb for lb.
I wouldn't add any water to it, just let it cool down and store it in jars.I tried making this today, got to the 290 F mark, added water to stop boiling but once it solidified, it wasn't smooth, kind of like crystals forming in it. Has this happened to anyone else? Any tips on how to stop this from happening? Attached a pic of the "syrup".
I dumped it. It was really chunky with sugar crystals.I wouldn't add any water to it, just let it cool down and store it in jars.
You could have boiled it down again to a syrup but oh well, whatevs. Chunky, sugar crystals, you know yeast don't give a damn about the consistency, they'll ferment it all the same.I dumped it. It was really chunky with sugar crystals.
If already caramelized sugar gets in contact with crystals, can crystallize. So you need to constantly brush down any crystals on the sides of the pot so they get dissolvedI tried making this today, got to the 290 F mark, added water to stop boiling but once it solidified, it wasn't smooth, kind of like crystals forming in it. Has this happened to anyone else? Any tips on how to stop this from happening? Attached a pic of the "syrup".
I was pretty frustrated and it was turning into a bad brew day, so ill just restart again today. Appreciate the feedbackYou could have boiled it down again to a syrup but oh well, whatevs. Chunky, sugar crystals, you know yeast don't give a damn about the consistency, they'll ferment it all the same.
Sorry to hear that, and sad you tossed it. It's sugar!I was pretty frustrated and it was turning into a bad brew day, so ill just restart again today. Appreciate the feedback
I was trying to make the syrup for the Caramel Amber Ale by KingBrianl but i guess whatever happens it with it today, ill just dump it in and relaxSorry to hear that, and sad you tossed it. It's sugar!
There's no need to make sugar syrups on brew day, They can be made beforehand, one evening days, weeks, months even, or days after, and added to the fermenter.
Unless I want to caramelize them somewhat more (e.g., Barleywines, Scottish Ales), I never add sugars to the kettle. They go into the fermenter, pre-diluted with some wort or beer, most often when fermentation has slowed down already. I like them best that way, leaving delicate flavors, preventing yeast from early binging, while keeping her engaged for arguably better attenuation.
Thought I'd say this is my most prized version of golden syrup. The tins sometimes rust a little bit but it's great in porridge. Just showing I'm reading the whole thread although have made the mahogany as my first go a few months ago for a dubbel and it was great. Currently need to make a light Candi syrup for a tripel.Commercial golden syrup and treacle gets left on ambient shelves for years in British homes - the worst that happens to it is that it can crystallise a bit after a few years. From an osmotic point of view it's almost the equivalent of salt.
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