I see some are using Golden Syrup ....
-
hoppingMad
I see some are using Golden Syrup ....
I've often wondered about GS, and whether the caramelisation of it is noticeable in the final glass of beer ? Anyone know from experience whether this occurs ? or does it all dissappear in the fermentation ?
-
hoppingMad
cheers DaaB,
seems there's no "easy" way to get caramel. I'm in NZ and whilst we can get access to a fairly good varieties of malt, its nothing like the selections I see available in other parts of the world... such as the "cara" malts etc.
I've tried wort reduction to try and get a caramel effect which worked to a small degree but as I already have a 6 hour brew time, I abandoned this technique rather quickly in favour of just experimenting with different amounts of Crystal, Munich, Vienna etc.
seems there's no "easy" way to get caramel. I'm in NZ and whilst we can get access to a fairly good varieties of malt, its nothing like the selections I see available in other parts of the world... such as the "cara" malts etc.
I've tried wort reduction to try and get a caramel effect which worked to a small degree but as I already have a 6 hour brew time, I abandoned this technique rather quickly in favour of just experimenting with different amounts of Crystal, Munich, Vienna etc.
-
norman
The only way I have found to get a caramel\toffee flavour is to use BREWLABS No 2 Yorkshire ale yeast it produces a stong toffee flavour it is the closest I have got to producing the Samuel Smith flavour.Golden Syrup is no different to ordinary sugar as far as caramelisation is concerned.it is simply the partial invert syrup of normal cane sugar.
-
ColinKeb
