has anyone used the D2 syrup in herman's rochefort 8 clone recipe? i was thinking of swapping the D2 for ~ 2/3 the candy sugar with table sugar making up the difference. opinions?

I've used the "normal" dark, but not the D2 for that recipe. Why only replace 2/3 of the candi sugar?

i was thinking one bottle of D2 and then make up the rest with table sugar. what would you do Denny?

Yep, that's a good plan.

I just got some D2 syrup yesterday i already have some D1. Has anyone noticed their D2 syrup is kind of sugar jelly like. It's not really like a syrup, it has some crystals in it? Just wondering if i got a bad bottle. The D2 and D1 both are 80 srm as well which i found a little odd.

Hello,

The D2 tends to turn to a paste after a time. It will not change it's flavor or color. It is now recommended that the D2 be kept cold to prevent this.

Let me know if you have any questions.

Brian Mercer
mercer@darkcandi.com

When I first got mine I noticed the "gritiness" of it. Good tip on keeping it refrigerated. I actually had it in there anyway. I love the D2! Great stuff!

Brian, N8 and I will be sending you some beers made with D2...enjoy!

Thanks for the info Brian. I will keep it in the fridge and i did taste it already. Yum. And definitely more raisiny and slightly burnt then the D1. It reminds me of St B's 12. Which i would drink all day long if i had infinite money.

Can't wait Denny!
Let me know if there are any other questions.

If it goes grainy/crystalizes is it still good to use?

Jimmer-
If the D2 gets thick/grainy it is still fine to use.

I just made a 6.5 gal batch of 10 wannabe w/ this recipe. 7 days in primary + it went from 1094 to 1016. Its only bubbling every 45 sec, so I might rack today for fermenter space. Upon tasting the wort, which has way too much alc heat that i hope will soon mellow, it reminds me of Rochefort I had years ago when it seemed more chocolatey + rummy. Im wondering if Rochefort used to use the d2 then switched to all soft dark for convenience sake

17lb pils
.75lb caramunich
.5lb spec b
1lb cornstarch
1 bottle d2
2 bags soft dark

135 30 min
145 60 min
165 10 min
172 10 min

1oz Challenger 90min (cant get styrians now
.6 oz mittelfruh 20 min
.3 oz mittelfruh 5 min
.3 oz corriander 10 min
1 cake of 1762
64 deg ramped up to 77 over a week

What was the soft dark exactly?

What else would one use these syrups for? I mean, it don't have to be a Belgian beer, so what about a Bitter or Porter ? Anybody done this ?

Matthew: No reason it wouldn't work great in a beer like that. Dark Syrup Stout sounds mighty tasty to me.

Note to self ...........................