haha I should totally have a moderator follow me around and correct my math on days when my brain isn't working either way the fact that it isn't 1:1 was established, which is important!manticle said:@iralosavic: Doesn't it go the other way? Syrup is sugar + water so you need more syrup to equal the same dry.
Thanks for clarifying, although how do we know what gravity the syrup is - coming up with the correct answer seems to be hinging on this detail. And surely Nick and others use the stuff CB sells...emnpaul said:It comes down to what Nick said in post 10 of this thread. 1ml of pure water has an SG of 1.000. 1ml=1g. One millilitre of candy syrup with an SG of 1.500 would weigh 1.5g. Therefore 250ml of candy syrup at sG1.500 weighs 375g.
So I'm STILL doing the equation backwards? I'm hoping it will click soon when my hangover lifts...Nick JD said:The dark stuff from CB is supposed to be 100% fermentable, but why would you use it if it was?! It needs to be less than 100% if it's to leave behind some deliciousness.
What it does do is stains the trub really dark - if you pour it in to the fermenter - which is why I prefer to pour it in the boil, as I think it just goes straight to the bottom of the trub and isn't fully utilised.
If a recipe calls for 370g of dry sugar then 500ml of 1.410 syrup is almost perfect.