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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through March 24, 2006 * Burning sugar < Previous Next >

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gregory gettman
Intermediate Member
Username: Gregman

Post Number: 493
Registered: 03-2003
Posted From: 69.37.222.243
Posted on Monday, March 20, 2006 - 02:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Interesting night I had last night. Since many of us have read the new book BREW LIKE A MONK and realized that candi sugar means sugar syrup not sold in the home brew market, an not that crystal stuff you buy in the store for $4 a lb.

I though t I'd try to make some. Well turns out the pot I'm using has some water that has gotten into the space between the copper an the SS surface in the bottom of the pan.

Now I go to heat this sucker up an after a few min. BAM, the pot files in the air this huge flame comes off my stove, sugar everywhere, and the burner catches on fire. Good news is I took control of everything and no harm was done.

I then used another pan and tried to cook sugar a few times in an attemt to make candied sugar. Comes out sort of good if your careful and don't burn it. I've done a fair amount of reading so far but wanted to see if any of the collective here has made it with success?
 

Greg Beron
Advanced Member
Username: Gberon

Post Number: 526
Registered: 03-2003
Posted From: 71.104.223.122
Posted on Wednesday, March 22, 2006 - 05:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I remember making rock candy when I was a kid and making the sugar syrup wasn't that hard. Try looking for recipes for simple syrup on bartending/mixology sites. You are using water, right?

As an aside, I had a phone call about a month ago from a guy who was importing the Belgian syrup. I asked him to e-mail me particulars but never received anything.
Greg Beron
Culver City Home Brewing Supply
www.brewsupply.com
 

Denny Conn
Senior Member
Username: Denny

Post Number: 5505
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Wednesday, March 22, 2006 - 05:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I heard someone mention that B3 is selling it....
LIfe begins at 60...1.060, that is.
 

David Lewinnek
Member
Username: Davelew

Post Number: 244
Registered: 02-2005
Posted From: 198.51.251.199
Posted on Wednesday, March 22, 2006 - 05:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

http://morebeer.com/product.html?product_id=6788

NAYY
 

gregory gettman
Intermediate Member
Username: Gregman

Post Number: 496
Registered: 03-2003
Posted From: 69.177.248.20
Posted on Thursday, March 23, 2006 - 12:36 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Good idea except I already made it. Took a few times but finally came out right. With a little practice I think anyone could do this themselves.

Sure beats paying $4 a lb or $8 for 2lbs of that syrup.
Real sugar is cheap less than a lb or so a dollar.
 

damon
Member
Username: Nomad

Post Number: 198
Registered: 07-2004
Posted From: 141.211.90.174
Posted on Thursday, March 23, 2006 - 04:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Greg, trying out the "first gallon boil" technique in Skotrat's Wee Heavy recipe showed me the light on this - why pay for this syrup? Its really very simple to make at home, and practicing costs little - just a few ounces of water and sugar in the first few attempts. I encourage everyone to give it a try, its so DIY and inexpensive, just like cooler mashtuns. Though I do love Mauritian dark muscovado...

I can't remember exactly , but somewhere in "Brew Like a Monk" some Belgian fellow laughs at the queston of exotic/expensive sugars being used in classic brews. Buy the cheapest simple sugar out there and boil it to the caramelization point that you enjoy - brilliantly simple, simply brilliant!
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4900
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Thursday, March 23, 2006 - 05:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

For light colored beers there's no need to do anything to the sugar. I frequently tell the story of the GABF silver-medal-winning tripel that used white table sugar from the brewpub's kitchen.
 

gregory gettman
Intermediate Member
Username: Gregman

Post Number: 497
Registered: 03-2003
Posted From: 69.37.184.167
Posted on Thursday, March 23, 2006 - 10:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Your very right bill but this is a dubble that I'm trying to make, I'll let you all know how it turns out.............