malt junkie
Well-Known Member
Dave, thats just mean.
ED: and we all know the most important and cheapest adjunct in every brew is love.
ED: and we all know the most important and cheapest adjunct in every brew is love.
Cheapest adjunct
- Thread starter Lord Raja Goomba I
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Lord Raja Goomba I
Prisoner of Sobriety
I used to love using brown sugar in darker beers that needed a thinner body.
Dave70
Le roi est mort..
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Grott
Beer Embalmer
Who dares to start a thread on "home brand and plain sugar, a cheap alternative"
Lord Raja Goomba I
Prisoner of Sobriety
What will they be asked to do to themselves?
technobabble66
Meat Popsicle
CSR golden syrup or Lyles Golden syrup?
They're 2 very different beasts.
Fwiw, I did a taste comparison between the CSR GS and DarkCandi Amber Syrup (from the 2016 December Vic swap, http://www.darkcandi.com/am.html) and they're surprisingly similar. Definitely not the same, some elements are different; but still fairly similar.
Phoney
Well-Known Member
$12 for a 500mL bottle aint cheap? How much of it do you use in a single brew?
OT, but there is a brewery in Chicago that makes a truffle infused pilsner. Retails for $120 for a long neck. They use Australian Black Truffles @ $2.50/g or $2500/kg. Which has me a little stumped. Now I've tried Australian truffles and truffles in France and Italy and the latter ones are way more fragrant/potent than Aussie truffles. Not to mention a heck of a lot cheaper. Italians pile it onto a 15 euro pasta. I would be happy to give it a crack at making a beer like this, but not for the price & quality of Aussie truffles.
https://concreteplayground.com/melb...n-truffle-beer-to-be-served-in-new-york-city/
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Golden syrup is that invert sugar.
Mardoo
Noob What Craps On A Bit
Partially invert.
Mardoo
Noob What Craps On A Bit
I much prefer the Lyle's. If you can find the Bundaberg golden syrup it's far superior to the CSR, IMHO. Seems to be hard to find these days though.
EDIT: I have this project in the back of my mind to try making a Golden Syrup Wine.
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Rocker1986
Well-Known Member
I prefer my beers to be all malt but I have thrown some raw sugar into a couple of English bitters which have turned out well. I suppose I could just get a similar effect by mashing lower. I'm curious to try some golden syrup in one though. Other than that I don't use adjuncts, it's all malted barley.
Grott
Beer Embalmer
I'm have just put down a brew using, for the first time, a Swiss dry malt extract. (from Beerbelly in SA).
Anyone know much about this "Swiss" malt?
Anyone know much about this "Swiss" malt?
Phoney
Well-Known Member
It's the one that comes with holes in it, right?
RdeVjun
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Originally, I thought much the same too but after much experimentation (FWIW, cubed TTL variant #80 yesterday) I've concluded its just not the same. The character is different and the sugar, around half a kilo in ~25L, has an important part to play in the flavour spectrum, palate sensation and other characteristics, much the way Bribie related above.
I'm amazed that the mere suggestion of adjunct pricing analysis even raised an eyebrow given the quantities used routinely both in amateur and commercial spheres. It is the individual's own choice, their own preference and expectation- cost is one factor, ease of integration and also inherent character are others, while each of us our own acceptable limits but as related above, achieving the objective without the adjunct has proved fruitless.
Completely disagree with the bollocking delivered to the OP. It was quite a shameful display really- expressing an opposing viewpoint within the amateur debating society is one thing but noxious abuse is another altogether and should not be tolerated in a mature forum.
Grott
Beer Embalmer
To "take a bex and have a good lie down" ( some young ones might not get this, ask mum and dad)
earle
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I've heard it's very neutral
Rocker1986
Well-Known Member
That makes sense. I can't decide whether I like the recipe better with the sugar in it or just with more malt to make up those gravity points. I like both variants so I just brew it how I feel like it at the time. I will try one with some golden syrup too at some stage.
RdeVjun
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Yes, WRT Golden Syrup, I'd do the same, by all means give it a whirl- I meant to note that earlier. AFAIK, its not cheap though!
On the character from both variants- an additional confounding layer of complexity is our occasional change in preference!
Lord Raja Goomba I
Prisoner of Sobriety
I was thinking Molasses in a Schwarzbier.
After I went a tad heavy on some RB in a Bitter and it's just not right.
After I went a tad heavy on some RB in a Bitter and it's just not right.
warra48
I've drunk all my homebrew and I'm still worried.
After a number of reports objecting to some aspects in this thread, I've sanitised it with some minor editing, although LRG was quite happy to leave it as it was.
Let's keep the thread on topic on adjuncts, whether cheap arse or not.
Let's keep the thread on topic on adjuncts, whether cheap arse or not.
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