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I do it the first way. Bring it to your desired temp, add the water (a little at a time so it doesn't jump out of the pot), it'll drop down to 212ish, then reheat until it gets to 240. I often add some more water so it is thin enough to pour when cool. I seal it in mason jars for use later.

I have had this happen. I make sure I add a small amount of acid to the sugar/water mixture before I bring it to a boil. I then heat it to boiling and occasionally add water to keep it in the <220F range for at least 30 minutes. The point is to get the sugar to invert. After that it won't try...

Nothing about the Brewha BIAC?

I find that normally my beers improve with a couple of months aging in the keg in the chest fridge. Does this aging also work at room temperature? Would room temperature aging progress faster than aging at 4C? Thanks!:tank:

I opened the fridge and the smell of fermentation is unmistakeable. Still cloudy, took a sample and checked it with my refractometer and it showed 6 brix. With a OG of 1.051 it looks like I'm at 1.007! A little late for a diacetyl rest, but I'll pull it out to room temp (19C) for a few days...

I made a lager in my Brewha conical the other day, a Dortmunder. I pitched rehydrated Fermentis S-23 and set the temp on the controller to 18C. ( I use cold tap water for cooling and this time of year I only get 15C tap water.) By the next day I saw bubbles from my blow off tube about 1 per 2...

Ammonia and phosphoric acid. That's the acid part. Without acid and heat there is no inversion and the sugar will recrystallize before it hits candy temperature. Perhaps it's the type of white sugar we get around here, but I need to make sure I invert the sugar before I try to take it up over...

I dunno... maybe I screwed up. Mine tastes good too!

I'm using DAP now since it's easier than a 2 stage process. I add the DAP at the beginning since the sugar needs an acid and 30 minutes of 220F to invert so it doesn't recrystallize. I find my syrups come out quite dark, though the flavour and aroma are good. Water boils at 205F at my...

This is 290F? Mine seem to come out much darker at the same temperature and measurements.

I started my first in August, 3 gallon carboy started at 1.075 and now down to 1.008. I'm not sure if that's where it will finish. I'm not oaking, maybe I should... 6 months makes February when I start my next batch. Maybe I'll bottle the first half and then try oaking the second. I'm...

Ok, I see where I went wrong here... I didn't have DAP and used Baker's Ammonia instead, but needed an acid to invert the sugar so it would stay in liquid form and not crystallize. Not in the original post, but a few posts later, he explains that: So, since the nitrogen source I used...

I didn't invent it really, I did some related reading around the web and discovered that ammonium carbonate is Baker's Ammonia - used as a leavening agent in some cultures. Ammonia is NH3 - a compound of nitrogen and hydrogen - we need nitrogen for the Maillard reaction and carbonate is a...

Ok, is it because I didn't invert the sugar first by boiling it for 30 minutes with citric acid?

Well, that's odd. I made this again (Syrup #5) and when it hit 250F the whole batch suddenly recrystallized! I tried stirring it up, but it had the consistency of a pot of sand. I added a cup of water and tried to return the syrup to liquid. As soon as it gets close to 250F it...

I have made this syrup using regular granulated white sugar from the grocery store and Baker's Ammonia (ammonium carbonate) from the health food store. I cooked it using the method of adding some water and reheating a couple of times to finish it at 240F as in Sugar #5 It came out dark...

Yep, I'm going to double check it with my hydrometer when I get home. Thanks! Here's the recipe:

I used a refractometer. It read 6 Brix. OK! My conversion was wrong! I checked several sites for refractometer conversions...I had forgotten about the problem with dissolved alcohol in refractometer readings. With an OG of 1.051 6 Brix converts to 1.008. Looks like it has completed just...

I used a refractometer. It read 6 Brix

I used a refractometer