Why only three videos HomeBrewHints? This was an excellent educational video and is helping me create a beer that I have always wanted to brew, a Trappist. Of I am no monk, but I indulge in the thought of attempting such a remarkable goal. Please more videos. If you have more videos like this, you should definitely post them. Thanks.
Great video. I'm new to brewing with Candy Sugar and have a couple of questions: 1. Can I add it to wort directly from saucepan or does it need to solidify first. 2. When using it solidified - I assume it will need to be smashed into particles first? Thanks, Dean.
I have the same question as you in the 1st point. I see no one answered. Did you try it? So can it be used directly without solidifying - so you make it "fresh" at brew day.
There's no reason you couldn't use it fresh. adding 300 degree (f) liquid to wort might be a bit explosive, but so long as you're careful (or thin out the sugar beforehand), it'd be fine. For later use, I'd probably boil a cup or so of water with the rocks in a pan until it dissolves, then add it to the wort.
+wabi sabi If you add plain white sugar then it doesn't become "inverted" meaning the yeast has to put more effort into turning the sugar into alcohol. If you turn the sugar into "candi sugar" first, it makes it more digestable to the yeast and results in a higher ABV end product, which is why the strong Belgian and Flemish brewers use it.
I found a recipe for this explaining the ingredients and quantities but it lists using DAP which seems strange as I didn’t think it would have the acid content. Does it make sense to use DAP?
Yes it does, if you have dry malt extract you could use that. The idea is to provide nitrogen (From DAP or the aminoacids in the DME) in order for the Maillard reaction to occur.
dap makes the legit stuff (most similar to candi out of the tin). more fermentable lower final grav dryer finish. the nitrogen in it helps it brown too. heres a link to a real detailed forum post www.homebrewtalk.com/forum/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/
hallo there I have been trying this out a few times and I can't seem to see what I am doing wrong. after the 20 min at 127-135 c my candi sugar is dark brown? I want to brew a Triple and therefore I need a clear candi sugar, but I don't see what I do wrong. any idear?
Why only three videos HomeBrewHints? This was an excellent educational video and is helping me create a beer that I have always wanted to brew, a Trappist. Of I am no monk, but I indulge in the thought of attempting such a remarkable goal. Please more videos. If you have more videos like this, you should definitely post them. Thanks.
Thank you for that video about making inverted sugar
Fantastic video. Followed your instructions and the results are magnificent. Can't wait to use it for my Belgian ale.
Thank you.
I enjoyed both the tutorial AND the music!! Thanks
Great video, thank you
And now I know ...thanks bro great vid !
very nice video.
This music cracks me up...
How much did it weigh in the end?
Great video. I'm new to brewing with Candy Sugar and have a couple of questions:
1. Can I add it to wort directly from saucepan or does it need to solidify first.
2. When using it solidified - I assume it will need to be smashed into particles first?
Thanks, Dean.
I have the same question as you in the 1st point. I see no one answered. Did you try it? So can it be used directly without solidifying - so you make it "fresh" at brew day.
There's no reason you couldn't use it fresh. adding 300 degree (f) liquid to wort might be a bit explosive, but so long as you're careful (or thin out the sugar beforehand), it'd be fine.
For later use, I'd probably boil a cup or so of water with the rocks in a pan until it dissolves, then add it to the wort.
very good video. thanks man.
what a nice tutorial video, nice sugar icing tip,.. and excelent music, where can i get it?
can we just add plain white sugar just before we add the hops? what's the difference? thanks.
+wabi sabi If you add plain white sugar then it doesn't become "inverted" meaning the yeast has to put more effort into turning the sugar into alcohol. If you turn the sugar into "candi sugar" first, it makes it more digestable to the yeast and results in a higher ABV end product, which is why the strong Belgian and Flemish brewers use it.
Seri Al-Najjar I see, thank you.
Want to reiterate about the music. Says "Turnbulls", but can you put a link to the song somewhere?
Great vid
I found a recipe for this explaining the ingredients and quantities but it lists using DAP which seems strange as I didn’t think it would have the acid content. Does it make sense to use DAP?
Yes it does, if you have dry malt extract you could use that. The idea is to provide nitrogen (From DAP or the aminoacids in the DME) in order for the Maillard reaction to occur.
dap makes the legit stuff (most similar to candi out of the tin). more fermentable lower final grav dryer finish. the nitrogen in it helps it brown too. heres a link to a real detailed forum post www.homebrewtalk.com/forum/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/
@@Ratbagsocialist Hi, how much DAP would I add to 2KG of sugar? Also, could I use Demerara sugar? Cheers, Doug.
Me gusto la parte del martillo
Is this from Belgium or ? Cause I'm from Belgium and I have no idea what that is?
I need 500g of candi sugar. What quantities of the ingredients do I need? If someone could let me know it would be much appreciated. Thanks!
500g sugar the water will be all gone from the finished product and the acid is too small an amount to worry about
This is just invert sugar. Not Candi sugar.
lewsut is the difference only that Belgian stuff is made from beetroot sugar which is then inverted?
hallo there I have been trying this out a few times and I can't seem to see what I am doing wrong. after the 20 min at 127-135 c my candi sugar is dark brown? I want to brew a Triple and therefore I need a clear candi sugar, but I don't see what I do wrong. any idear?
Old post but most likely your pan is too thin. A heavy bottom pan over a medium flame will prevent hot spots that can caramelize the sugars.
Do I have to go to the desert to get the desert spoon? can just I use a regular dessert spoon?
Good thing you put that noise I mean "music" in the background cause it wouldn't have been educational without it,,,,, not!
Ruined by the "background" music!!!! I do wish most utubers would realise they are NOT Spielburg