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Quote from: ndcube on December 21, 2009, 01:12:58 pmI boiled it on the stove pretty hard for about 90 minutes until it started to foam up and it was pretty thick. I then turned down the heat and kept it boiling for about 20 more minutes while I stirred until it stopped foaming and there was very little evaporation. At this point it was like syrup so I added it to the kettle.Is there a fine line between having a good carmelization/browning and burning the boil down portion? Im nowhere near a good cook, and I would be worried that I would burn it, and therefore not be able to use it
I boiled it on the stove pretty hard for about 90 minutes until it started to foam up and it was pretty thick. I then turned down the heat and kept it boiling for about 20 more minutes while I stirred until it stopped foaming and there was very little evaporation. At this point it was like syrup so I added it to the kettle.
it will darken somewhat. How much depends on you setup, power of your burner, intensity of the boil, and length of time. Don't worry about it, just go for itFred
I used my indoor gas range and it worked fine. I think it took me 90 minutes get it to the caramelizing stage.If you can boil a gallon and a half or so of water on it vigorously then you should be good to go.
I usually drain some of the boiling wort from the BK into the caramelized first runnings vessel just to thin the viscosity before dumping it all back into the BK. Sure makes it easier!