Candi Syrup

[Colin D'Orge]

Anybody using these guys? http://www.candisyrup.com/ I've homebrewed with the D90 and I like it a lot, just wondering what it's like dealing with the product and the company on a pro scale. We're going to be doing 15bbl batches, our strong ale will use about 40# of the stuff per batch. They're reluctant to tell me the wholesale price before I show them a brewing/seller's license, which is common and I guess I understand. I was just curious if anyone wouldn't mind shooting me a PM with the per pound price you've paid? I'm trying to cost out some recipes.

[PPBC]

I ordered some D90 syrup from them a few weeks ago, because all other suppliers were out of stock. Prices were very reasonable and quality was good. Brewed a nice Dubbel.

[drewseslu]

I had great results with the D180 in a Rye Imperial Stout.

[Colin D'Orge]

The packaging says only that it's "highly fermentable" what kind of numbers are people seeing? The Strong Ale that I used it in got down to 1010, so I'm assuming the stuff ferments out pretty far, just curious if anyone has done a controlled test? Perhaps the company has all that information on a spec sheet or something...

[jmg]

I haven't used their syrups yet but I have heard good things.

From their FAQ at http://www.candisyrup.com/faq.html:

What does 100% fermentable mean?
We prefer to characterize sugars in the context of brewing as either directly fermentable or indirectly fermentable. For instance sucrose is not directly fermentable in beer. Also, since sucrose only inverts slightly upon boiling in wort, (25-28%), it must later be broken down by the yeast in a separate metabolic process before it can be consumed. This takes time and energy away from your yeast's limited capacity and lifespan. In Belgian high gravity beer time and energy are critical to achieving target terminal gravity.

Certain flavor compounds are formed in the creation of candi syrup that are not fermentable, (1-2% at the very minimum in darker candi syrups). The very finest candi syrups will be 98%-99% fermentable at best due to the presence of non-fermentable flavor compounds. A dark candi syrup claiming to be 100% fermentable is not bio-chemically possible.