[RPIScotty]

I'm still hopeful that this can turn violent.

Crisis averted!


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[riceral]

I'm still hopeful that this can turn violent.

Wait a minute. The hockey thread is on another board. 

[klickitat jim]

Technically it's flatulence, signified by its chemical compounds as PU(OmG)

[homoeccentricus]

Asked around a bit. Apparently Special B is used in both Westmalle Dubbel and Rochefort beer. I was even told that Dingemans developed Special B specifically at the request of Rochefort.

[HoosierBrew]

Asked around a bit. Apparently Special B is used in both Westmalle Dubbel and Rochefort beer. I was even told that Dingemans developed Special B specifically at the request of Rochefort.

Good info. Based on the flavor of Rochefort I can see that. Thanks !

[RPIScotty]

Asked around a bit. Apparently Special B is used in both Westmalle Dubbel and Rochefort beer. I was even told that Dingemans developed Special B specifically at the request of Rochefort.

Very interesting.

It could be that I've used too much in the past. I'm planning another BDSA very soon and maybe I'll sub in a small percentage and re-evaluate.

Tons of people on here AND the monks can't be wrong.

The stuff I've used may not have been the freshest either. I'm always willing to eat my words if the flavor is on point.


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[RPIScotty]

Have you guys ever used Muscovado sugar in your dark Belgians?


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[denny]

Steer clear of Special B (Just my opinion). I think people confuse its contribution with that of the dark syrups. I get unpleasant roast flavors from it.

I tried for a while making BDSA and dubbel without Special B and just using the syrup.  I was never happy with them.  When I went back to using a bit of Special B, they turned into what I was hoping for.

[denny]

Have you guys ever used Muscovado sugar in your dark Belgians?


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Yep.  Works well, altho0ugh not as well as in lighter beers.  The flavor kinda gets covered up by the syrup in a BDSA.

[denny]

As far as BDSA goes, I believe you absolutely cannot do better than Herman Holtrop's recipe.  He's i a Dutch homebrew club that toured Rochefort, then had a comp to come up with a recipe.  Brewed correctly, it's almost indistinguishable from Rochefort.  http://www.homebrewtalk.com/showthread.php?t=158933

[RPIScotty]

Steer clear of Special B (Just my opinion). I think people confuse its contribution with that of the dark syrups. I get unpleasant roast flavors from it.

I tried for a while making BDSA and dubbel without Special B and just using the syrup.  I was never happy with them.  When I went back to using a bit of Special B, they turned into what I was hoping for.

I may have to reevaluate my position after my next brew.


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[RPIScotty]

Have you guys ever used Muscovado sugar in your dark Belgians?


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Yep.  Works well, altho0ugh not as well as in lighter beers.  The flavor kinda gets covered up by the syrup in a BDSA.

So you wouldn't recommend as an alternative to darker syrups?


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[denny]

Have you guys ever used Muscovado sugar in your dark Belgians?


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Yep.  Works well, altho0ugh not as well as in lighter beers.  The flavor kinda gets covered up by the syrup in a BDSA.

So you wouldn't recommend as an alternative to darker syrups?


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Definitely not as an alternative.  Completely different.

[narcout]

One of my highest ever scoring competition beers was a BSG that was just pilsner malt and dark candi syrup. 

I like the one I have on tap now better though, and I used some Caramunich II in that one. 

I do love Special B.

[RPIScotty]

Definitely not as an alternative.  Completely different.

Good to know. I've been really liking the D45 lately but have used the D90 and D180 as well. Was just curious about people's experience with Turbinado and Muscovado as well.


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