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?
Posted 06 March 2018 - 06:01 AM
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.
Posted 06 March 2018 - 08:11 PM
Like Steen's? Sounds intriguing. Is the syrup dark or light?
Posted 07 March 2018 - 06:12 AM
Posted 07 March 2018 - 04:58 PM
Posted 07 March 2018 - 06:38 PM
Posted 07 March 2018 - 07:25 PM
Posted 07 March 2018 - 07:57 PM
Posted 07 March 2018 - 08:10 PM
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.
Posted 08 March 2018 - 05:18 AM
Posted 14 March 2018 - 06:47 AM
Posted 14 March 2018 - 10:12 AM
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.
Posted 14 March 2018 - 10:20 AM
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.
Posted 07 May 2018 - 03:27 AM
Posted 07 May 2018 - 09:37 AM
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.
Posted 31 July 2018 - 06:25 AM
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?
Posted 31 July 2018 - 11:30 AM
Never used either one. I'm a big fan of Wyeast Ardennes.
Posted 31 July 2018 - 12:03 PM
Haven't tried either, but the Mangrove Jack's looks like a good fit. Also, take a perv at Lyle's Golden Syrup.
Posted 31 July 2018 - 12:35 PM
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
Posted 31 July 2018 - 01:59 PM
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.
Posted 31 July 2018 - 03:35 PM
0 members, 0 guests, 0 anonymous users