...but I'd wager any syrup/caramel you make yourself will dramatically outshine any commercially available concoction. It's just impractical, and messy, and it generates smoke and whatnot, so a prepaid package sounds more appealing, is all.
I disagree, and here is why:
I can get any of the popular, commercially available and outstanding Candi syrup products out there for 6.95 or less per lb.
Factor in sourcing your own ingredients, chemicals needed and time spent doing trial and error experiments for the right combinations, coupled with the consistently and repeatability issues of making your own, and buying commercially far outshines making your own. And that fails to even consider the mess as you described above.
The DIY ethos has a place and is useful in many hobbies so long as you weigh the benefits/rewards against the material, time and effort expenditures against one another.
Hype or no hype, the CSI products are outstanding and consistent.
Also, despite CSIs gingerly veiled criticism, other manufacturers (Candico/darkcandi.com) are producing delicious syrups/sugars as well.
Ultimately one has to weigh the benefits vs labor for themselves. I'll take a consistent, quality, off the shelf alternative every time.
Circling all the way back to the OP:
Can anyone here confirm that a good quality candi sirup for brewing needs to contain ammonia caramel (I think it fixes the color or something like that). And does D-180 contain it?
I would say no. I can't imagine that the color of these syrups is being achieved through the use of a caramel coloring additive and I very highly doubt that if they did that the addition would constitute a necessary or required element of a good quality syrup.
I'm always ready to be proved wrong but I feel confident on this.
Sent from my iPhone using Tapatalk