19 replies to this topic

[SchwanzBrewer]

I was going to add some belgian candied syrup to the golden strong tonight. Put the pot on the stove about 11pm. Woke up about an hour ago to a smoke filled house. The bottom of the pot is covered in dense thick black candy toffee looking stuff. I guess this isn't going into the beer.Had to open all the windows and doors and pull out the garage fan to get all the smoke out. Still stinks though. I wish I had a stove vent.

[positiveContact]

I was going to add some belgian candied syrup to the golden strong tonight. Put the pot on the stove about 11pm. Woke up about an hour ago to a smoke filled house. The bottom of the pot is covered in dense thick black candy toffee looking stuff. I guess this isn't going into the beer.Had to open all the windows and doors and pull out the garage fan to get all the smoke out. Still stinks though. I wish I had a stove vent.

 

did you pass out while cooking??

[Poptop]

I'd say relax, don't worry have a home brew but maybe that's what happened around 11pm.  Glad nothing irreparable occurred.

[SchwanzBrewer]

I fell asleep on the couch. I wouldn't call it passing out. It wasn't alcohol related.

[positiveContact]

I fell asleep on the couch. I wouldn't call it passing out. It wasn't alcohol related.

 

usually when I fall asleep on the couch it's essentially passing out.  it's rarely alcohol related

[SchwanzBrewer]

Gonna be a pain in the butt to clean that pot. Gonna need to scrape out as much as possible and then hit it up with barkeepers friend and a scrubbie. 

[SchwanzBrewer]

Also, I guess I'm not going to put any belgian candied syrup in the beer, damnit. Do you think if I put it in there 5.5 days after pitching the yeast I'll have enough ability to ferment it all out cleanly? I think I might get away with it. I have tomorrow off, so I'll get the sugar and add it then.

[neddles]

Also, I guess I'm not going to put any belgian candied syrup in the beer, damnit. Do you think if I put it in there 5.5 days after pitching the yeast I'll have enough ability to ferment it all out cleanly? I think I might get away with it. I have tomorrow off, so I'll get the sugar and add it then.

I don't see why not. Keep the beer warm and rouse it and my guess is you'll see activity pretty quick after adding it. How much are you adding?

[SchwanzBrewer]

I don't see why not. Keep the beer warm and rouse it and my guess is you'll see activity pretty quick after adding it. How much are you adding?

 

Just one package, plus a gallon of water. I was low on the final volume because my pot was big compared to the batch size and I got more boil off than I expected.

[haeffnkr]

First and ONLY time I attempted to use Malt Extract, that syrup mess stuck to the bottom of my keg pot with 9 gallons of water in it over a medium flame.

It burned so bad in the pot with water on top if it that I had to use an angle grinder with a wire wheel to get it all off.

Luckily it was outside... and even outside it stunk something awful... inside would have been unbearable.

 

I will never forget that mess.

[neddles]

I added 11oz of a sucrose syrup to a saison yesterday where the krausen had fallen and the yeast was floccing out. 15 min later there was raging swirling activity in the carboy and the airlock was going at full tilt.

 

First and ONLY time I attempted to use Malt Extract, that syrup mess stuck to the bottom of my keg pot with 9 gallons of water in it over a medium flame.

It burned so bad in the pot with water on top if it that I had to use an angle grinder with a wire wheel to get it all off.

Luckily it was outside... and even outside it stunk something awful... inside would have been unbearable.

 

I will never forget that mess.

That's a pretty serious mess.

[SchwanzBrewer]

We'll see how hard it it to clean. It sucked last night. Two hours cleaning shit up between 2 and 4 am. I'm damn lucky I woke up when I did and the house didn't burn down.

[Poptop]

Yes.  The loss of a pot is minutia compared to other things huh...

[ChefLamont]

Belgian bochet?  Or is it way to burnt for that?

[SchwanzBrewer]

Belgian bochet?  Or is it way to burnt for that?

 

Yeah I'd say it was botched! Burnt mead? I've seen one video on some guy using his dutch oven to reduce down honey and use it in a marshmallow mead. Never heard of Belgian bochet before.

[No Party JKor]

I 'fell asleep' with a hop tea on the stove once in college. Woke up to the smoke alarm and the entire appartment flooded with acrid smoke and the pot belching out more by the second. I have no idea how the building fire alarm didn't go off. I could barely see it was so smokey.

[BlKtRe]

Careful. That's enough smoke to snuff you out for good while sleeping or passed out. 

[SchwanzBrewer]

Careful. That's enough smoke to snuff you out for good while sleeping or passed out. 

 

Yup, my eyes were stinging and I started coughing a little when I stood up and walked through it for a little bit. But by the time I had the house all airing out the level rose significantly.

 

Don't mess with smoke.

 

The house still smells like burnt marshmallow. I started cleaning the pot and manged to get about 90% of the burnt sugar out. It's soaking again now. I'll get some barkeepers friend tomorrow and get it all cleaned up. I'm exhausted though, I lost about 2.5 hours in the middle of the night last night.

 

Headed to Hidden Springs Ale Works tomorrow after I pick up more belgian candied sugar. My buddies Josh and Austin started that brewery and they are within a couple months of opening.

[ChefLamont]

Yeah I'd say it was botched! Burnt mead? I've seen one video on some guy using his dutch oven to reduce down honey and use it in a marshmallow mead. Never heard of Belgian bochet before.

 

 

It's not a thing.  I just made it up.  I was mostly joking, but if it wasnt too burnt, for the cost of some more water and a little yeast, what the heck.

 

I have made bochet mead.  It is worth trying if you have never done it. Amazing flavor for starting with basic run of the mill honey.  Just be careful of the boiling honey. Use a much bigger pot and spoon than you think you need and dont get any on you.  That shizz burns like a mother.  Ask me how I know.

[SchwanzBrewer]

House smells like someone baked a fresh cream pie now. Not as burnt. It's gonna take a while to go away me thinks.