My latest iteration of trying to cram a brew into a life too busy. Starter is ready, all the ingredients are ready, and I just noticed that the D-90 Candi Syrup the HBS sent is LD Carlson Candi Syrup. Quick look at the ingredients … High fructose corn syrup, caramelized sugar syrup, caramel. Hmmm. Shame on me for not checking it when it arrived. It smells and tastes like exactly that. None of the usual character of a decent dark candi sugar. The D-90 I used to get from More Beer, a variant of which, is now only available in 2.5 lb bottles. Would not be an issue but I need 12 oz and from what I understand it has a short shelf like.
Anyhoo … I am thinking of cutting the dose in half and make up the OG with table sugar or maybe Turbinado. I don’t want overpowering caramel. I would appreciate any input on how to deal with this, or anyone who may have actually used this brand.
Personally, I would order the D-90 and wait. There is no way I am putting junk ingredients in my beers. As far as having some left over candi syrup I believe you could freeze it.
I’ve been dealing with this recently. Candi Syrup Inc. (The stuff we’re allfamiliar with) is no longer available to brewers, either home or commercial. They sell only to the confectionery industry. LD stuff is high fructose. Morebeer stuff is made by Jim, who used to run Cascade Candi Syrup. It’s much closer to CSI. Northern Brewer still has a small stock of CSI, but pay attention because they also carry the LD.
i am really ahem money-focused, though i dont let it get in the way of making good beer, i just keep things tight and explore all options.
ive played around with making “candi sugar” for a loong time, and with various “we’ve finally got it!” formulations, ranging from sucrose and acids, sucrose and alkaline substances, sucrose+dextrose+ alkaline + DME, etc. actual lye solution.
at the amount i use in homebrewing IMHO it isnt worth it, and the results even with the most recent recipe formulations still did not provide the straightforward, definite flavours you get from say D180.
if you happen to make something like 20+ gallons of beer a year that requires lots of D90, D180 or D240 then it may be worth your time, barely, to perfect making it at home, but if you are even 15 gallons a year, it is 100% not worth your time, effort and risk to make this stuff vs. just buying it.
i know there are issues with it in the states, but FYI I can still get it here and it comes in 2.5 lb containers for me now.
EDIT: correction - i just checked and nope the stock will run out here, but some is still around.
I better get one more D-180.
wow thats crazy, and awful.
@freddthecat, I agree that trying to make darker syrups is not likely worth the time, but I have made a syrup much like Simplicity, SRM - 1, PPG - 1.032, that functions much like plain table sugar. And now that I’m typing this, I have to wonder why I don’t just use sucrose. Hmm.
yes, basically this, just use sucrose early in the boil and it should break it apart, or just use it whenever and it will be the same likely anyway. to expound upon what denny said and what you are saying - i did try the most advanced methods, first inverting the sucrose, then raising the pH with lye water, following all the istructions, maintaining it at a certain temp until it browns.
-its a really tricky process where the sugar can suddenly bubble/foam up
-the sugar can suddenly burn when it gets that hot, its hard to observe visually if what youre seeing is “dry” sugar foaming or if it has enough liquid in it still to not burn, etc.
-i did use it in a beer, and the end result was not a clear fruity, relatively clean and direct candi syrup taste you would expect, though it may have had elements of that.
-it isnt worth the time x effort vs. the result imho
im hoping/expecting someone will buy a skid/cube of CSI’s product and break it down/repackage it or someone will hopefully produce the stuff again for homebrewing in a matter of time. sad situation though.
I remember that pre-CSI products, there was an imported line of syrups from Belgium sold as D and D2. They came in 1 lb bottles with a red label. Looks like they still have them down under. Maybe there will be interest in importing them again now that there are no US options.
Digging a little deeper, they were mentioned by Stan H on his blog. Brian Mercer imported them and sold them through Country Malt group. I remember getting nice results but I don’t think they were as dark as the CSI products.
BSG distributes Candico sugars and syrups in 55lb form. This is supposedly the go-to brand in Belgium.
