Last night’s candi syrup experiment was a great success. Keeping the syrup below 300 degrees is the key. I tasted the result this morning – dark rum, raisins and a bit of smoky char, a slight touch of tartness. Belgian dark beers are often nothing but base malt and candi syrup. I’ll have to try this style.
The hail beat the crap out of my cabbages today. Either they recover or it’s not looking good for the sauerkraut. Ah, springtime in the Rockies, where we can expect golf ball sized hail at least once a year.
Now to Lagerthon, a weekend when I brew two fully double-decocted lagers on consecutive days. This time I did a Munich Helles for the frst time and a tweak of my Schwarzbier recipe. Next lager will be my pre-Prohibition pilsner, this time split, half fermented with American Lager, half with Urquell Lager to see which I like better. I’m betting on the Urquell.