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2 years 9 weeks ago
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2 years 33 weeks ago
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5 days 17 hours ago
Took the big step, home made Belgian Candi Sugar.
May 27, 2010 - 9:48pm
I used Shauns recipe for Belgian Candi Sugar. I made a Tripel the was per boil 1.092 SG, after it came down to 1.064 SG. I pitched WLP575 on it and had a bit of a blow out in the fermenter, so we put a blow off tune in it. It really is an almost violent ferment, its quite awesome. So tonite I did teh recipe Shaun posted about, added it after 24 hours after initial pitching, I swear it the process got even more active almost immediately. I cant wait till tomorrow to add the 2nd lb of BCS.
In the end, if it ferments down it should finish at 1.020 and ABV @ 9.8%
This should make up for my failed Stout project.
May 28, 2010 - 5:25am
#2
Super dude! Sounds like a fun project and can't wait to see how she turns out. The immediate reaction that you are seeing is most likely from just agitating the beer and releasing the CO2 that is currently in it. (Like mentos in diet coke).
May 28, 2010 - 5:55am
#3
Hehehe, still have never tried that.
Lord! My spelling sucks. Must be the beer
That should have been pre boil and blow off tube
:p
If you ever need someone to drink beer with, I´ll drink beer with you. If you ever need a shoulder to cry on, I´ll drink beer with you. I guess what I´m trying to say is: I love to drink beer!