So I've got some regular Dark and some D2 syrup coming and want to try both out. Since I typically do 10 gallon batches whenever possible, I'd love to be able to make 10 gallons of dubbel and use a bottle of Dark for half and one of D2 for the other half, especially for the sake of experimentation.

The real question is how much are the syrups affected by being added into the boil? I'd prefer to add each after the boil so that I don't have to deal with 2 boils. My gut says it won't make a huge difference, but you never know, especially with all the Maillard reactions going on that nobody fully understands.

Interesting question Bonnie, will be watching for an answer, very interested! good luck

I think you'd be fine for this experiment, and you should make two fine beers without a problem. However, it's difficult to say if it would taste much differently if you added them at some point during the boil. That is to say, if you made the 'winner' again later, if it would taste differently. I've used the dark a few times and I think I could tell a difference between adding the dark syrup early (like 45) vs adding it at 15. Personally, I'll never add it before 15 again. My perception was that I lost a lot of flavor going for 45+. So, I'd say that they are affected by the boil, but that they benefit from shorter boil times. I have NOT experienced any of the stuff some people post about long boil times = cherry hints. Again, that's just me.

The only 'risk' is the possibility of contamination in the syrup, and I'd be surprised if you were in much danger there.

I say go for it.

Good to hear simpledad. How viscous are the syrups?

I figure if they're as thick as liquid extract I'd probably put them in a small bit of water and boil for a few minutes just to thin them out and kill anything, but if they can just be poured in I'm not really worried about infection.

The dark isn't quite as viscous as liq. extract, but I usually pour some hot water into the bottle to get out every last bit of the flavor. Quite a bit does stick to the side of the bottle. Either that, or save the bottles and turn them upside down and use the scraps on ice cream or waffles.

my kids love it on ice cream and pancakes

although i haven't experimented myself, i'm skeptical adding the syrup at different times would create different flavors. after all, the stuff's already been boiled to hell during production. the only way i could see it affecting anything is simply by raising the gravity of the boil, thereby making maillard reactions in general more likely. but i suspect this effect would be minimal.

but again, i haven't experimented myself, and i've heard conflicting opinions from those who have.

I've added it early and I've added it late...I don't think I could tell any difference.

My perception has been that early additions had less impact on my beers than later additions. However, I haven't done any blind / triangle tests to back up my perception. I could be quite wrong.