75 replies to this topic

[Poptop]

My father in law will be 60 this year. I asked him what beer he wanted for his birthday and without hesitation, "golden strong!". Gotta get some more sugar cane syrup.

Like Steen's? Sounds intriguing. Is the syrup dark or light?

[SchwanzBrewer]

Like Steen's? Sounds intriguing. Is the syrup dark or light?

I don't know Steen's. The syrup is golden colored.

[Poptop]

Do you have a brand name you can share? What does it bring to the beer that table sugar wouldn't?

[SchwanzBrewer]

LOL, the brand is some dude on county line road between Hillsborough and polk counties south of 92 that grows his own sugar cane and makes syrup for pancakes.

Table sugar is very refined and any of the cane flavor is mostly gone. So you're not going to get anything out of it except some higher alcohols. Sugar cane has a distinctive flavor. It plays well with a BGS and the fruity, peppery, flavors of Belgians in general. I use 4 22oz bottles of syrup in 1 bbl.

[Poptop]

Cool. As a Florida kid I’ve gnawed on good share of cane. I can taste it sitting here. So that’s what I was getting at. I’m considering a Tripel soon and would like to use something unique

[SchwanzBrewer]

Go for it. Just don't try and use guarapo (cane juice). You'll probably throw up if you put it in the boil.

[Poptop]

Mmmm throw up in the boil. Good times

[SchwanzBrewer]

Mmmm throw up in the boil. Good times

 

It has the pulp from the cane in it. Cane grows in muck. The muck smell comes out when you boil it and it's VERY nauseating.

 

If you can find a local that makes syrup, go that route. It's still got some flavor but it's refined enough so it's not muck anymore. All else fails find the lightest molasses you can. Probably some distiller sites that have sources. Also considering you're in cane country you ought to be able to find syrup somewhere. I bet there's a metric ton of it being produced in Okeechobee and the small towns south of that.

[Poptop]

Great info Rich! Sound like a scenic ride up 27 is in order.

[Poptop]

I'm 5 batches away from No. 100. I'm thinking about making a Quad or some type of BDSA for the occasion even bottling it. Thinking either Rochefort or Westmalle to do the dirty work.

[denny]

I'm 5 batches away from No. 100. I'm thinking about making a Quad or some type of BDSA for the occasion even bottling it. Thinking either Rochefort or Westmalle to do the dirty work.

 

For my #100, I did an RIS. I did a quad for 400.  Here's the recipe if you're interested....http://www.candisyru...iation_002x.pdf . Lots of other good ones, too.

[Poptop]

For my #100, I did an RIS. I did a quad for 400.  Here's the recipe if you're interested....http://www.candisyru...iation_002x.pdf . Lots of other good ones, too.

Denny, Denny, Denny don't you know that I was looking at your recipe in Homebrew All Stars last night? Pretty straight forward design for sure. If I could meld something like yours with something like Barrel of Monk's Quadrophonic I'd be tits!!!

[Poptop]

Curious. Can a Tripel/Golden Strong be laid down/aged like any BDSA?

[denny]

Curious. Can a Tripel/Golden Strong be laid down/aged like any BDSA?

 

IMO, not for too long.  Too easily oxidized with no other flavors to cover it.

[Poptop]

Looking to make a Tripel in the near future and my yeast choices (on hand) are Mangrove Jack's M41 and Safale BE256.  They are both supposed to be high attenuators.  Has anyone used either of these?  I'm hoping that neither would go so batshit crazy that I'd lose all the wonderful yeasty flavors I'm hoping for.

 

Thoughts?

[pkrone]

Never used either one.     I'm a big fan of Wyeast Ardennes.

[armagh]

Haven't tried either, but the Mangrove Jack's looks like a good fit.  Also, take a perv at Lyle's Golden Syrup.

[Poptop]

Aside for the price/amount, the Lyle's looks like a try.  I am leaning at the M41.  It's an old satchel, I'll likely make a starter

[jayb151]

I actually just tried the mangrove jack. I liked it a lot. I brewed up a small belgian beer and it definitely has what I'd call Belgian character.

 

Most distinctive dried yeast I've used to date, though I do want to try the safAle Kolsch that Ken was talking about.

[Poptop]

Cool news thanks. Any chance it was M41?