Belgian candi sugar for Brewing Beer

[@Wolvyrine]

Really appreciate this video. I've watched several but this one makes more sense and with less excessive science for what should be a simple enough product. Gonna make me a Belgian Quadruple!

[@Spectacular-cuoredicioccolato]

Quadruple? Let us know the result 😉

[@fouadjaber4111]

Your videos are so beautiful amd soo helpfull and easy keep up the good work

[@Spectacular-cuoredicioccolato]

Thanks 👍 Please share the videos with your friends 😉

[@ooftahlooftah]

Great video, excellent channel. I just made some! Actually for the second part after the ammonium bicarbonate is added and you need to boil off the water in the mixture, one can use a thermometer to measure roughly when to stop. Sugar burns at about 177C, I checked online and invert sugar is usually boiled to 149-154. So while stirring I just made sure I got to a stable 154C. It's dark and hard, Yay! going to make make the beer in a few days. Roasted my own chocolate malt too.

[@Spectacular-cuoredicioccolato]

Thanks for sharing your experience and the information about temperature 👍🏼

[@ooftahlooftah]

No problem, thank you for your b great videos. Also another note about the invert sugar. The aluminium foil is hard to get off if it is not laid out very flat. I had this problem and then I melted everything down and poured the mixture through a sieve into a silicone baking dish.

[@Spectacular-cuoredicioccolato]

👍🏼 yes 😀 from silicon it’s easier

[@rollacoastaride1937]

this channel is like going to a university, great advice, cheers

[@Spectacular-cuoredicioccolato]

😂👍🏼🍺 thanks

[@موعدناالميدان-ش2ع]

اول تعليق😁😁 عمل رائع استمر👍👍👍

[@martystamplecoskie4804]

good video

[@rajeevsharma1188]

You are a genius

[@Spectacular-cuoredicioccolato]

😂

[@rollacoastaride1937]

one more question, when you say 1 pinch of ammonia bicarbonate, can you be more specific about the amount please? could you tell me the amount in teaspoon or tablespoon ? thanks.

[@Spectacular-cuoredicioccolato]

I show it in the video, very small quantity, less then 1/2 teaspoon

[@rollacoastaride1937]

@@Spectacular-cuoredicioccolato thanks

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@samehmansor8036]

I did the same steps but after 7 hours the Candi did not dry the sugar and stayed fairly lean to think what the reason for it

[@Spectacular-cuoredicioccolato]

Maybe you don't cook it enough, but don't worry you can use it also if is liquid 😉

[@samehmansor8036]

Is this the right way or are we putting brown sugar in the water and when we boil the lemon and then we get to almost 140 degrees Celsius and we keep this degree for ten minutes by pouring cold water on it and not putting sodium bicarbonate on it

[@Spectacular-cuoredicioccolato]

This is the right way, but you can try your way and let us know 😉

[@samehmansor8036]

I don't know you're the one who has experience in this field, but maybe I did something wrong. A question when we put sugar with the water with the lemon on fire what time do we take and what is the temperature and then we close the fire and wait 30 minutes and put it on fire again then we put the bicarbonate what's the time of day A is the temperature And thank you very much for your cooperation with us

[@samehmansor8036]

I did it again, and it worked.

[@TryfonPleianthos]

Ωραίο βίντεο γείτονα....

[@samehmansor8036]

I thought I'd be in the cooler for a few hours because in my country I had 28 degrees and humidity 75. You think that's why, not cooking.

[@Spectacular-cuoredicioccolato]

I done it in Thailand with same temperature and more humidity.

[@rollacoastaride1937]

I noticed that you made this amount of candy for a 5 litre fermenter, what weight of candy sugar would you recommend for a 20-25 litre fermenting bucket ?

[@Spectacular-cuoredicioccolato]

Check this recipe where I used the sugar 😉 kzbin.info/www/bejne/g2m1dGail7OrqZI

[@DmncPalm]

Thank you for your content! And, your English isn't half bad. Maybe to an ear unused to accent.

[@Spectacular-cuoredicioccolato]

Thanks 😊

[@hansroemerszoonvanderbrikk7626]

ma non basta l'acido citrico del limone a invertirlo?

[@Spectacular-cuoredicioccolato]

Con il limone ottieni solo lo zucchero invertito, così invece è candito

[@EfecanGulec-sx6cv]

How could you make it so dark? I tried but mine is caramel-colored. :S

[@Spectacular-cuoredicioccolato]

Maybe different sugar = different color

[@EfecanGulec-sx6cv]

@@Spectacular-cuoredicioccolato maybe. Thanks

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@ydjvbk]

mine was less dark but it tasted burnt af

[@Spectacular-cuoredicioccolato]

Maybe 🤔 some was burnt when you make it. The taste supposed to be caramel

[@ydjvbk]

@ what temperature did you pour it out? i dont feel like searching through the video

[@Spectacular-cuoredicioccolato]

@ydjvbk 😂 me too, I don’t remember sorry I done the video long time ago

[@navajyotichetia3211]

YOU would be considered honest if you do not avoid this question : Seriously, heating the molasses sugar - or brown sugar shall caramelise it and cause it to become acidic. The addition of baking powder - or sodiumbicarbonate shall make it alkaline. So will using this acidic/alkaline mix stuff as one of the raw materials give the proper Ph (pee Eigh cch- hydrogen ion concentration) for the yeast to survive properly later when beer is brewed. Tell, Tell

[@Spectacular-cuoredicioccolato]

Sorry I can't explain in english properly but I try. With the lemon or lime juice you change the ph acid and the sugar will be inverted . After with the ammonium you will have another reaction, but after both the reaction the sugar is edible.

[@wildrangeringreen]

Sugar inversion happens more quickly at lower PH's (however, simply heating the sugar will do it, it just takes more time). The browning assosiated with dark caramels and Brewing candy is due to a combination of caramelization (sugars) and Melanoidin (requires nitrogen, from the ammonium) reactions in your solution, both of which happen quicker at higher PH's (hence the bicarbonate). The change in PH from using this sugar should be minimal, as you shouldn't be having more than about 20% of your fermentables coming from this stuff, and it's going into a much larger (by mass), slightly acidic solution (your wort).