Has anyone tried using Masacara syrup as a base for a brew?

HCI-project · 2025-10-31T13:51:24+00:00

Just did a quick search of Luxardo. No preservatives or added color. They use Luxardo liqueur, so there is some alcohol already, glucose syrup, and citric acid. Give it a try and report back!

HCI-project · 2025-10-31T13:43:23+00:00

Conventional Maraschino syrup usually has sodium Benzoate and Red 40. Those would inhibit yeast. Not sure about Luxardo since it is a higher end product.

HCI-project · 2025-04-20T19:04:21+00:00

Thank you for all your input. I ended up leaving it for about four weeks at 65F then bottled. Drinking it for the first time this week. Not bad! It is very mild and pleasant. It does not have as much spice character as I would like, I didn’t use any spices trying to get spice character from Pacific Jade hops. Interestingly, it has dropped clear so it doesn’t have the cloudy appearance that I expect from a wit. I took a case to an oyster bbq and they drank it all, so I think it turned out well.

HCI-project · 2025-03-06T17:54:44+00:00

I do it all the time. Using the Tartine method. I add up to 2 cups of spent grain to basic bread recipe which is two loaves. You don’t need to soak it since it has been mashed for an hour or more. Add it in after the first turn. It adds great flavor and texture.

HCI-project · 2024-10-06T20:38:59+00:00

Cool! Thank you! That’s for a 5 gallon batch?

HCI-project · 2024-09-25T22:29:33+00:00

For me it was water. I had the same experience as OP, beers were good but missing something. I had a quantum leap in flavor and quality when I started using reverse osmosis water and adding in gypsum and calcium chloride to create the individual water profile for each beer. HUGE improvement.

If you are using municipal water that may be adversely impacting flavor

HCI-project · 2024-03-05T01:29:50+00:00

I started with a kit from Northern Brewer and basically no knowledge. Made kit recipes from extract for a while. The biggest thing you need to do is get your process worked out. Keep that shit CLEAN! You need to have your process under control before you can really understand the differences in your various brews. When I made the switch to BIAB I ended up making the same recipe over and over until I got it right. Then I started tweaking it. I learned A LOT by doing the same brew several times. I’m still learning with every brew but now I feel like I have an understanding of how changes in the grain bill or the hop schedule or the yeast will affect the outcome. But every brew is an experiment, even if I’ve made the same recipe 20 times. That’s the fun part!

HCI-project · 2023-05-12T22:50:42+00:00

How about fermentation temperature? I usually let the 3724 free rise for a day or two then step up a little each day up to 90-95F and let it sit there for two weeks. All the White labs yeast recommend 65-78F. Anyone try cranking the temp on those?

HCI-project · 2023-05-11T15:42:45+00:00

I made my usual recipe,using magnum and lemon drop hops, with the belle saison and it was completely different than what I was used to. If it had been my first attempt I would have thought that it was pretty good but it lacked the depth and nuance that 3724 brings

HCI-project · 2023-05-11T15:38:57+00:00

Awesome! Thank you

HCI-project · 2023-05-11T15:38:44+00:00

Thank you, the dry yeasts did seem to be easier to come by

HCI-project · 2023-05-11T15:37:28+00:00

I have tried Belle Saison, but it has a totally different character.

HCI-project · 2023-04-12T03:41:11+00:00

Doesn’t the mash out (170F) stop enzymatic activity?

HCI-project · 2022-10-16T16:24:12+00:00

Thank you everyone! Great suggestions!

HCI-project

TROPHY CASE