Actually, I don't believe the candi rock sugar is inverted. It's simply lumps of (usually) beet sugar. IMO, it adds no more flavor than table sugar, even the dark rocks. The candi syrup is a different story, though.
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I think Denny said he doesn't see any advantage to a longer braid in batch sparging.
Makes sense. So is the higher temperature for a mash out or something?
not tohijack the thread but whats a yeast cake?
I am tending to agree as well. Bring a second keg and some gelatin for extra insurance.
Beer jello shots... hmmmm.... I like the way you think Ron!
It must be due to your proximity to Dogfish Head's brewery
They're great for parties but hard to get out of the keg.
Wouldn't it have something to do with the malting process? Back 200 years ago, they would have used peat to fire the furnaces and kiln the grain. All of the malt would have been slightly, but unintentionally, peat smoky, right?
Thanks Denny! If I decide to add oak, do you think I should I back off the vanilla? I'm looking for exactly what you're describing--a background flavor, not a vanilla-flavored beer.
Sorry should have put in there that I plan to use two pounds of candi sugar. I've used table sugar successfully as well, but I agree, the dark candi sugar does bring a nice raisiny contribution.