#12 Belgian Dubbel

[Spud395]

Well I finally got this into bottles today
Broke my collarbone 5th march, so I've been unable to do feck all.
I did manage to get it to secondry after 2 1/2 weeks in FV so it's not been sitting on trub for this length.
I had my bottling taste and was a little dissapointed, not as much belgian coming off it as I expected.
But that's me I'm allways dissapointed at bottling time, I'm sure it'll be worth the wait when I get into it in a while.

Hopefully I'll be up to sticking on a brew in the next week or two, the calander is all over the place now

[Yosh]

I've made candi sugar a few times aswell as different caramel yummy things. Slightly more detailed instructions including what temps. you are aiming for can be found at

http://www.homebrewtalk.com/f12/how-mak ... gar-42786/

Look for method #2

I'm no expert but some simple tips I've found are

1 When you are raising the temp do it gradually and you will be less likely to burn it have more control over the mixture and shouldn't have any boiling over.

2 Lots of stiring is very impotant. Stir continuosly when raising the temp to "hard crack" temps.

3 When you start raising the temp to "hard crack" put a kettle on to boil. When you have poured your mixture into your silcone trays or whatever you are using add the boiling water to the still hot pan and return to the hot hob, stir until all the sugar on the sides of the pan have melted into the water then pour the water away. This leaves the pan almost clean and is a whole lot easier then scrubing the pan after the sugar cools and sets.

[Yosh]

It looks like this is the original site

http://www.franklinbrew.org/wp/?page_id=391