Author Topic: Saison de Noel part II  (Read 2526 times)

Offline dbeechum

  • Administrator
  • Brewmaster General
  • *****
  • Posts: 2309
  • Pasadena, CA
    • View Profile
    • Experimental Brewing
Re: Saison de Noel part II
« Reply #15 on: November 02, 2012, 03:41:53 PM »
Meh, did that once.. wasn't as impressed with the final product. It'll do in a pinch, but..
Drew Beechum - Maltosefalcons.com
- Vote in the AHA GC Election! - http://bit.ly/1aV9GVd  -
-----
Burbling:
Gnome is in the Details
*Experimental Brewing - The Book*
Tap:
Peanut Butter Jelly Time
Tupelo Mead
Farmhouse Brett Saison

Offline denny

  • Administrator
  • I must live here
  • *****
  • Posts: 11659
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Saison de Noel part II
« Reply #16 on: November 02, 2012, 04:29:07 PM »
Meh, did that once.. wasn't as impressed with the final product. It'll do in a pinch, but..

Agreed.  I've tasted maybe 5-6 versions of syrups that people have made.  None of them held a candle to the real thing.  Spend the money....it's worth it.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline garc_mall

  • Brewmaster
  • *****
  • Posts: 795
  • [1892.9, 294.9deg] AR Lynnwood, WA
    • View Profile
Re: Saison de Noel part II
« Reply #17 on: November 03, 2012, 01:30:18 PM »
I made a dubbel using a homemade candy syrup. However, I used this method: http://ryanbrews.blogspot.com/2012/02/candy-syrup-right-way-hint-weve-been.html

I think it is a LOT closer than the other method, but I am still futzing with it to get the right flavors I want.
In a Keg: Flanders Red Ale, Rye Altbier, Cascade/Topaz Pale
Fermenting: Flanders Red, Saison

Offline majorvices

  • Global Moderator
  • Official Poobah of No Life.
  • *****
  • Posts: 6306
  • Polka. If its too loud you're too young.
    • View Profile
    • Yellowhammer Brewing Company
Re: Saison de Noel part II
« Reply #18 on: November 03, 2012, 04:34:46 PM »
Yeah I saw that recipe. I am too cheap to get the dark candi syrup. I may add more table sugar in attempt to account for that even though I know it probably is not an appropriate sub.

It's really not. Sure you'll match your strength, but the primary reason to use the dark candi syrups is because of the intense flavors that they provide. There's really no other way to get them.

Spring for the syrup once and you'll be shocked.

Plus eleventybillion
Keith Y.
Self appointed "All Grain" section pruner

Offline majorvices

  • Global Moderator
  • Official Poobah of No Life.
  • *****
  • Posts: 6306
  • Polka. If its too loud you're too young.
    • View Profile
    • Yellowhammer Brewing Company
Re: Saison de Noel part II
« Reply #19 on: November 03, 2012, 04:40:21 PM »
Meh, did that once.. wasn't as impressed with the final product. It'll do in a pinch, but..

Agree but .... you can do some interesting things other than what is traditional. I once made a cinnamon candi syrup for a beer that turned out awesome. Thinking outside the box ... figs, maple, agave .... there is an endless way to make concentrated syrups. Doesn't always have to be traditional .... but if a traditional belgian dubbel or quad is what you are after there is just no substitute.
Keith Y.
Self appointed "All Grain" section pruner

Offline redbeerman

  • Senior Brewmaster
  • ******
  • Posts: 1713
  • On the banks of the mighty Susquehanna
    • View Profile
Re: Saison de Noel part II
« Reply #20 on: November 07, 2012, 10:06:14 AM »
I've made dark syrup a couple of times, but the real thing does give a much more complex flavor profile IMO, so that's what I use now.  My LHBS carries it all the time now, so buying it is much less of a hassle than it used to be.
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Online snowtiger87

  • Brewer
  • ****
  • Posts: 398
    • View Profile
Re: Saison de Noel part II
« Reply #21 on: November 07, 2012, 03:40:03 PM »
Quote
I made a dubbel using a homemade candy syrup. However, I used this method: http://ryanbrews.blogspot.com/2012/02/candy-syrup-right-way-hint-weve-been.html

I think it is a LOT closer than the other method, but I am still futzing with it to get the right flavors I want.

Wow, that is quite a bit different. Thanks. I will have to try this method to see if I like the results more.
Brewing since 1989 - BJCP National Rank

Fermenting: McChouffe clone, Samiclaus clone
Conditioning: Belgian Tripel, Barrel Aged Baltic Porter - in sherry barrel, Belgain Easter Ale
On tap: CAP, Dortmunder Export, IIPA, Dubbel Chocolate Stout, Wee Heavy, Whiskey barrel aged Wee Heavy, Baltic Porter
Newly Bottled: