64 replies to this topic

[HVB]

Well, there really is no definition of quad.  R10 is best classed as a BDSA.

Don't tell that to BA   but I do realize the BJCP does not have a Quad category.

Edited by drez77, 18 November 2015 - 12:52 PM.

[denny]

Don't tell that to BA   but I do realize the BJCP does not have a Quad category.

 

BA just makes things up to suit the entrants they have.  I think if you asked a Belgian person about a quad you'd get a blank stare.

[HVB]

BA just makes things up to suit the entrants they have. I think if you asked a Belgian person about a quad you'd get a blank stare.

I am not disagreeing with you, just having some fun.

[SchwanzBrewer]

I picked up some Westmalle Dubbel and Chimay Premiere to try. I think I've had the Chimay before but it's been a while. Gonna do a tasting on Saturday.

[SchwanzBrewer]

Tried the Westmalle yesterday. I thought it was a little thin bodied, but it got better as it warmed. The alcohol flavors were pronounced. The nose was fantastic. I think though that I want my dubbel to have slightly more sweetness in the finish. The westmalle was bone dry in the finish.

 

I caveat this with the fact that I'm sick today and my sense of taste and smell might have been altered a bit yesterday.

[Genesee Ted]

Schwanz, have you considered making your own syrup? I know the guys at Transmitter do this a lot for a couple reasons. The first is they made it, so there's that. But also as you mentioned, that stuff is pretty expensive. Just a thought.

[SchwanzBrewer]

Schwanz, have you considered making your own syrup? I know the guys at Transmitter do this a lot for a couple reasons. The first is they made it, so there's that. But also as you mentioned, that stuff is pretty expensive. Just a thought.

 

Considered? Not really. I wouldn't know where to start. I could research it and I might try that, but for now it's not a big deal.

[denny]

Schwanz, have you considered making your own syrup? I know the guys at Transmitter do this a lot for a couple reasons. The first is they made it, so there's that. But also as you mentioned, that stuff is pretty expensive. Just a thought.

 

I have tasted many homemade syrups and none have ever come close to the commercial versions.

[SchwanzBrewer]

It's not a deal breaker. Like I said, it's an extra $0.15/pint.

[Genesee Ted]

Well, my understanding is they take cane sugar, add invertase (I think) and/or maybe citric acid and cook it all and caramelize the sugars. Idk, maybe it won't end up saving you enough money as opposed to the time it takes to do.

$0.15 a pint may be not terrible. I do like the stuff. I've used it for years.

[neddles]

The Candisyrup D-180 I just put in my holiday saison tasted very rich and unique. Great flavors that I hope come through nicely in the final beer.

[darkmagneto]

I spent 3 days at St. Bernardus last year.  I can 100% tell you that they do not use Candy Sugar or Syrup in their beers.

[Genesee Ted]

I spent 3 days at St. Bernardus last year. I can 100% tell you that they do not use Candy Sugar or Syrup in their beers.

That's basically what I have heard as well. Plain white sugar. Long boil time maybe?

[denny]

Well, my understanding is they take cane sugar, add invertase (I think) and/or maybe citric acid and cook it all and caramelize the sugars. Idk, maybe it won't end up saving you enough money as opposed to the time it takes to do.

$0.15 a pint may be not terrible. I do like the stuff. I've used it for years.

 

Yeah, but that won't get you anything like D-180.

[Genesee Ted]

My understanding is that the classic producers just use white sugar. Why do we need to use syrup? I'm not arguing against the results, but isn't that what Stan wrote in BLAM? I use the syrup and like it, I've just never gotten to the bottom of all this

[positiveContact]

in my Belgian stuff I use sugar b/c I'm cheap and it's easy to acquire

[denny]

My understanding is that the classic producers just use white sugar. Why do we need to use syrup? I'm not arguing against the results, but isn't that what Stan wrote in BLAM? I use the syrup and like it, I've just never gotten to the bottom of all this

 

Sugar for sure in the lighter beer.  It adds no flavor.  But for the darker ones, it's syrup for the flavor enhancement.  Look at BLAM again.

Edited by denny, 09 December 2015 - 10:25 AM.

[SchwanzBrewer]

Yeah they talk about using something other than white sugar. I'm pretty sure it's a syrup.

[Poptop]

Fellas, I'm resurrecting this topic because I'm designing a BDSA for my next batch, something that will be perfect for the Holidays. Anyone here further all the great comments and produce anything worth discussing?

For my batch, I have a sack of D-90 and I need another 12 ounces of sugar, which will likely be table. I also have some Extra Special Malt I'm going to conservatively add
https://www.brewingw...SpecialMalt.pdf

[JMcG]

Ever use Special B instead of the ESM?  Just wondering about relying on the D-90 to provide the all dark fruits, etc.